Factors affecting asparagus sensory evaluation

Journal of Food Quality

Volumn 20, Issue 2, 1997, Pages 127-144

  Cuppett, Susan ^a   Deleon, Alma ^a   Parkhurst, Anne ^a   Hodges, Laurie ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ASPARAGUS; IPOMOEA BATATAS; LATHYRUS ODORATUS; PISUM SATIVUM; SOLANUM TUBEROSUM; SPINACIA OLERACEA; ZEA MAYS;

EID: 0031497726     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1997.tb00458.x     Document Type: Review

References (13)

1. ASTM (American Society for Testing and Materials). 1973. Standard recommended practice for establishing conditions for laboratory sensory evaluation of foods and beverages. Committee E-18, E480. pp. 1-4, Philadelphia, PA.
2. BROVELLI, E.A. 1991. Textural analysis of green and blanched asparagus. M.S. Thesis. pp. 21-25. University of Nebraska. Lincoln, NE.
3. CHANG, D.C.N. 1983. Fine structural changes of asparagus spear during storage. Acta Hort. 138, 305-307.
4. CIVILLE, G.V. 1987. Development of vocabulary for flavour descriptive analysis. In Flavour Science and Technology. (M. Martens, D.A. Dalen and H. Russwurm, eds.) p. 357, John Wiley & Sons Ltd., New York.
5. DRAKE, S.R. and LAMBERT, E.F. 1985. Influence of calcium treatment, spear size and storage time on fresh and frozen asparagus quality. J. Food Quality 8, 101-104.
6. JOHNSON, R.A. and WICKERN, D.W. 1992. Applied Multivariate Statistical Analysis. 3rd Ed., pp. 258-270. Prentice Hall, New Jersey.
7. KESTA, S. and UTHAIBURT, J. 1987. Chemical composition of white and green spears of asparagus (Asparagus officinalis L.). Aust. J. Agri. Research 3, 7-78.
8. KING, G.A., HENDERSON, K.G. and LILL, R.E. 1987. Sensory analysis of stored asparagus. Scientia Horticult. 31, 11-15.
9. MAKUS, D.J. and GONZALES, A.R. 1991. Production and quality of white asparagus grown under opaque rowcovers. HortSci. 26, 374-378.
10. MARTENS, H. 1983. Understanding food research data. In Food Research and Data Analysis. (H. Martens and H. Russworm, Jr., eds.) p. 5, Applied Science Publishers. New York.
11. MCLELLAN, M.R., LIND, L.R. and KIME, R.W. 1984. Determination of sensory components accounting for intervarietal variation in apple sauce and slices using factor analysis. J. Food Sci. 49, 751-755.
12. RESURRECCION, A.V.A. 1988. Application of multivariate methods in food quality evaluation. Food Technol. 42(6), 1242-1244.
13. USDA. 1966. United States Standards for Grades of Fresh Asparagus. United States Department of Agriculture. Agric. Marketing Service. pp. 1-4, Washington, D.C.