Sensory analysis of individual strawberry fruit and comparison with instrumental analysis

Gunness, Purnima, Kravchuk, Olena, Nottingham, Stephen M., D'Arcy, Bruce R. and Gidley, Michael J. (2009) Sensory analysis of individual strawberry fruit and comparison with instrumental analysis. Postharvest Biology and Technology, 52 2: 164-172. doi:10.1016/j.postharvbio.2008.11.006

Author Gunness, Purnima
Kravchuk, Olena
Nottingham, Stephen M.
D'Arcy, Bruce R.
Gidley, Michael J.
Title Sensory analysis of individual strawberry fruit and comparison with instrumental analysis
Journal name Postharvest Biology and Technology   Check publisher's open access policy
ISSN 0925-5214
Publication date 2009-05-01
Year available 2009
Sub-type Article (original research)
DOI 10.1016/j.postharvbio.2008.11.006
Open Access Status Not yet assessed
Volume 52
Issue 2
Start page 164
End page 172
Total pages 9
Editor R. P. Cavalieri
I. B. Ferguson
Place of publication Amsterdam, The Netherlands
Publisher Elsevier BV
Language eng
Subject 0908 Food Sciences
820202 Berry Fruit (excl. Kiwifruit)
090801 Food Chemistry and Molecular Gastronomy (excl. Wine)
Abstract A new method for measuring fruit-to-fruit variation in strawberries by both sensory and instrumental analyses was developed and applied. The method allowed quantification of fruit-to-fruit variation in sensory attributes and instrumental properties. Two commercial colour gradings (3/4 and 4/4 red) of strawberry commonly used at harvest were investigated. In the main experiment, one-half of a strawberry fruit was assessed for sensory characteristics by a trained panel while the other half was concurrently individually evaluated for soluble solids content (SSC), pH, titratable acidity (TA), firmness, and headspace volatile composition. The sensory evaluation was additionally performed on a bulk purée of fruit from the same harvest and the results were compared with the sensory evaluation on individual fruit. This study suggests that fruit-to-fruit variation is substantial in SSC, TA and fruit firmness and sensory characteristics such as ‘fruity odour’, ‘sweet flavour’ and ‘flavour aftertaste’, whereas other characteristics show similar variation among panellists for both individual fruit and bulk purée analyses. Further, individual fruit flavour characteristics were correlated with fruit biophysical properties. The results obtained are specific to this study and further investigations need to be undertaken to validate this method as a model for fruit-to-fruit variation in small fruit. Copyright © 2008 Elsevier B.V. All rights reserved.
Keyword Fruit-to-fruit variation
Flavour volatiles
Biophysical analysis
Fragaria ananassa Duch.
Variance components analysis
Sensory analysis
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

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Created: Thu, 03 Sep 2009, 18:19:56 EST by Mr Andrew Martlew on behalf of Centre for Nutrition and Food Sciences