Journal of Food, Agriculture and Environment

Vol 12, Issue 3&4,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Training a sensory panel for describing texture in peach and nectarines


Loreto Contador 1, Paulina Shinya 1, Andrea Bunger 2, Carmen Sáenz 1, Rodrigo Infante 1*

Recieved Date: 2014-07-07, Accepted Date: 2014-09-12


Analysing the texture of fresh fruit is a fundamental aim in the food industry because it is the main factor that affects consumer acceptance, and it must therefore be measured objectively. However, as it is a sensory property, human beings should be involved in assessing it. To achieve this goal, panels of trained judges describe and quantify certain previously defined textural attributes for a particular food. For fresh peaches and nectarines, there are no established methodologies for training a specific panel to describe texture. Therefore, the aims of this investigation were (1) to select sensory attributes, develop lexicon and intensity scales for training a sensory panel and (2) to describe peach and nectarine cultivars according to their textural properties. An appropriate lexicon was generated using five descriptors: ‘hardness’, ‘juiciness’, ‘melting’, ‘crispness’ and ‘crunchiness’. The panel was able to describe twelve peach cultivars and segregate them according to their textural properties in three groups: melting flesh, non melting flesh, and an intermediate group formed by MF and NMF genotypes.


Peach, nectarine, sensory properties, trained panels, texture attributes, lexicon, descriptive analysis, principal components analysis, hierarchical clustering

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 3&4
Category: Food and Health
Pages: 65-70

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