文章基本信息

标题：Preliminary Insights in Sensory Profile of Sweet Cherries
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作者：Vânia Silva ; Sandra Pereira ; Alice Vilela 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：3
页码：612
DOI：10.3390/foods10030612
出版社：MDPI Publishing
摘要：Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.
关键词：Prunus avium L.; cv;Burlat; cv;Van; cherry preferences; fruit quality traits; physicochemical characteristics; sensory profile Prunus avium L;; cv;Burlat ; cv;Van ; cherry preferences ; fruit quality traits ; physicochemical characteristics ; sensory profile