Preliminary Insights in Sensory Profile of Sweet Cherries

Foods

Sandra Pereira¹  Berta Gonçalves¹  Eunice Bacelar¹  Vânia Silva¹  AnaPaula Silva¹  Francisco Guedes²  Alice Vilela³  Carlos Ribeiro⁴ 

[1] Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal;Cermouros-Cerejas de São Martinho de Mouros, Lda., Quinta da Ribeira, Bulhos, 4660-210 Resende, Portugal;Chemistry Research Centre (CQ-VR), Department of Biology and Environment, University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal;Department of Agronomy, University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal;

关键词: Prunus avium L.;    cv. Burlat;    cv. Van;    cherry preferences;    fruit quality traits;    physicochemical characteristics;   

DOI  :  10.3390/foods10030612

来源: DOAJ

【 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.

【 授权许可】

Unknown