The effect of cultivar and cultivation on sensory profiles of fresh strawberries and their purées

Flavour and Fragrance Journal

Volumn 23, Issue 5, 2008, Pages 323-332

  Kovačević, Danijela Bursać ^a   Vahčić, Nada ^a   Levaj, Branka ^a   Dragović Uzelac, Verica ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

PCA; Pur e; Sensory evaluation; Strawberry

Indexed keywords

AGRICULTURAL PRODUCTS; FRUIT JUICES; FRUITS; TEXTURES;

CROATIA; HOMOGENEOUS TEXTURE; MODELLING METHODS; PCA; PHYSICO-CHEMICAL MEASUREMENTS; PRINCIPAL COMPONENTS; QUALITY INDEX; QUANTITATIVE DESCRIPTIVE ANALYSIS; SENSORY ATTRIBUTES; SENSORY DATA; SENSORY EVALUATION; SENSORY PROFILING; SOLUBLE SOLIDS; STRAWBERRY; STRAWBERRY CULTIVARS; STRONG CORRELATIONS; TITRATABLE ACIDITY; TOTAL SOLIDS; TWO TYPES;

PRINCIPAL COMPONENT ANALYSIS;

ANTHOCYANIN;

ARTICLE; CONTROLLED STUDY; CROATIA; CULTIVAR IDENTIFICATION; FRUIT; FRUIT COLOR; FRUIT FIRMNESS; NONHUMAN; ODOR; PH; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; QUANTITATIVE ANALYSIS; SENSORY EVALUATION; SENSORY SYSTEM; SOLID; SPECIES CULTIVATION; STRAWBERRY; SWEETNESS; TITRIMETRY;

FRAGARIA X ANANASSA;

EID: 53349142224     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1886     Document Type: Article

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