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Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects
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Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (5 December 2022) | Viewed by 15718

Special Issue Editors

Dr. Lidia Lozano

E-Mail Website
Guest Editor
IRTA—Institute of Agrifood Research and Technology, Fruitcentre, PCiTAL, Park of Gardeny, Fruitcentre Building, 25003 Lleida, Spain
Interests: fruit quality; sensory and consumer science; fruit breeding
Dr. Gemma Echeverria

E-Mail Website
Guest Editor
IRTA—Institute of Agrifood Research and Technology, Fruitcentre, PCiTAL, Park of Gardeny, Fruitcentre Building, 25003 Lleida, Spain
Interests: post-harvest technology; sensory analysis; food chemistry; flavor

Special Issue Information

Dear Colleagues,

Fruit quality and its acceptability by consumers depend on various factors associated with the characteristics of the fruit, as well as its conditions of production, storage, and marketing. Among the various properties that determine quality, sensorial aspects require particular attention because they are what decides acceptability. Fruit sensory quality comprises several attributes or characteristics included in appearance, texture, and taste and odor or aroma, all of them particularly important in terms of consumer satisfaction, determining both first purchase and repeated purchases. 

Sensory science deals with the measurement, interpretation, and comprehension of human responses to product properties as perceived by the senses. This science closely depends on empirical and theoretical contributions from many areas including physiology, philosophy, anthropology, and marketing, as well as chemistry, technology, and statistics.

This Special Issue will focus on the latest advances and prospects of sensory evaluations on fruit quality, such as sensory attributes, sensory quality control, sensory analysis to PDO products, qualitative research methods, consumer test methods and questionnaires, shelf-life testing, impact on fruit quality of pre- and postharvest treatments and technologies, as well as statistical analyses, and strategic sensory research.

Dr. Lidia Lozano
Dr. Gemma Echeverria
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sensory properties (appearance, odor, taste, flavor, texture)
  • sensory evaluation
  • descriptive sensory analysis
  • hedonic responses (liking, preferences, etc.)
  • consumer behavior (including willingness-to-pay and purchase intentions)
  • emotions
  • sensory shelf-life
  • freshness perception
  • sensory-instrumental analysis relations (electronic tongues, electronic noses, non-destructive methods, etc.)
  • protected designation of origin (PDO)
  • pre-and post-harvest treatments and technologies
  • marketing

Published Papers (7 papers)

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Research

13 pages, 1638 KiB  
Article
Performance of an Expert Sensory Panel and Instrumental Measures for Assessing Eating Fruit Quality Attributes in a Pear Breeding Programme
by Lidia Lozano, Ignasi Iglesias, Jaume Puy and Gemma Echeverria
Foods 2023, 12(7), 1426; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12071426 - 27 Mar 2023
Cited by 3 | Viewed by 1467
Abstract
Breeding programmes count on stable trained panels that support breeding evaluation selections. This work aimed to evaluate the performance of a small expert panel in the join IRTA-PFR breeding programme to validate its use in the sensory assessments of fruit pear genotypes during [...] Read more.
Breeding programmes count on stable trained panels that support breeding evaluation selections. This work aimed to evaluate the performance of a small expert panel in the join IRTA-PFR breeding programme to validate its use in the sensory assessments of fruit pear genotypes during the selection process. A breeding F1 population of 80 pear seedlings from this programme was used. Descriptors and standard references used for sensory evaluations of pear attributes were previously defined by the four members of the expert panel. A General Procrustes Analysis (GPA) was applied to analyse the relations between instrumental and sensory traits. The results showed a good relationship between sensory attributes such as firmness and crispness with penetrometer measures. A high correlation was also found between sensory sourness and titratable acidity (TA). Panel performance was evaluated in terms of reproducibility, homogeneity, and panel consonance. The results indicated that the experts were very consistent and had a good performance. The work demonstrates, for the first time, that a small expert trained panel could be efficiently used in pear breeding programmes and allows for the selection process in a more economical and available way in contrast to the larger sensory panels conventionally used. Full article
(This article belongs to the Special Issue Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects)
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16 pages, 2937 KiB  
Article
Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato (Ipomoea batatas (L.) Lam) Varieties
by Ximing Xu, Shiyu Wu, Kuangji Chen, Heyao Zhang, Shuke Zhou, Zunfu Lv, Yuantao Chen, Peng Cui, Zhongqiu Cui and Guoquan Lu
Foods 2023, 12(2), 261; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12020261 - 06 Jan 2023
Cited by 3 | Viewed by 1799
Abstract
The raw eating quality of sweet potato is complex. As consumers start paying more attention to the raw eating quality of tuberous roots in sweet potato, the evaluation of the raw eating quality of sweet potato is becoming an important issue. Therefore, we [...] Read more.
The raw eating quality of sweet potato is complex. As consumers start paying more attention to the raw eating quality of tuberous roots in sweet potato, the evaluation of the raw eating quality of sweet potato is becoming an important issue. Therefore, we measured 16 quality indicators in 81 varieties of sweet potato. It was found that these 16 quality traits had different coefficients of variation (C.V.). Among them, the C.V. of fructose, glucose, and adhesiveness were the largest: 87.95%, 87.43% and 55.09%, respectively. The cluster analysis method was used to define six categories of the different tuberous roots of sweet potato. Group I, III, and IV had a stronger hardness and higher starch and cellulose content. Groups II, V, and VI were softer, with a high moisture and soluble sugar content. The principal component analysis method was used to comprehensively evaluate 16 quality indicators of 81 sweet potato varieties. It was found that Futian1, Taishu14, and Nanshu022 are good varieties in terms of raw eating quality. These varieties have low hardness, high adhesiveness in texture, high soluble sugar content, and low starch and cellulose. Future research should focus on improving the raw eating quality of sweet potato by reducing hardness, starch, and cellulose, while increasing adhesiveness, soluble sugar, and moisture content. Full article
(This article belongs to the Special Issue Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects)
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15 pages, 3127 KiB  
Article
A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis
by Martina Bacceli, Nicola Simone, Barbara Lanza and Angelo Cichelli
Foods 2023, 12(2), 241; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12020241 - 05 Jan 2023
Viewed by 1294
Abstract
This research was performed on marketed table olives. We investigated possible correlations among textural parameters obtained using both sensory assessment and instrumental textural analysis. The purpose of this research study was to find out any possible correlation between the two different analysis methods, [...] Read more.
This research was performed on marketed table olives. We investigated possible correlations among textural parameters obtained using both sensory assessment and instrumental textural analysis. The purpose of this research study was to find out any possible correlation between the two different analysis methods, especially in relation to acoustic compression. Up to now, there are no available studies on this topic. Samples from different olive cultivars and different processing methods were analysed, and a data matrix resulting from four textural/acoustic and six sensorial kinaesthetic parameters was processed. The two parameters “S_crunch” and “T_noise” (the “S” letter is for “sensorial”, and the “T” letter is for “textural”) showed complementarity, but they did not discriminate properly. The textural values of “T_flesh_h” and the sensory values of “S_flesh_h” were directly correlated to “S_crunch”, and as an unexpected result, the textural values of “T_skin_bs” and the sensory values of “S_skin_h” were closely linked to each other. Regarding the analysed parameters, the results showed that the two techniques are clearly complementary and could constitute a valid tool for varietal characterization and for determining the instrumental and organoleptic qualities of the product; it was not possible to proceed with the characterization by type of processing method, as the dataset was not large enough. Full article
(This article belongs to the Special Issue Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects)
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16 pages, 2117 KiB  
Article
Internal Quality Attributes and Sensory Characteristics of ‘Ambrosia’ Apples with Different Dry Matter Content after a Two-Week and a Ten-Week Air Storage at 1 °C
by Masoumeh Bejaei and Hao Xu
Foods 2023, 12(1), 219; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12010219 - 03 Jan 2023
Cited by 3 | Viewed by 1884
Abstract
This research was conducted to determine the compositional and textural characteristics and sensory profile of ‘Ambrosia’ apples with different dry matter content (DMC) as estimated using a Felix-750 Produce Quality Meter (Felix Instruments Inc., Camas, WA, USA). Fruits were harvested from a commercial [...] Read more.
This research was conducted to determine the compositional and textural characteristics and sensory profile of ‘Ambrosia’ apples with different dry matter content (DMC) as estimated using a Felix-750 Produce Quality Meter (Felix Instruments Inc., Camas, WA, USA). Fruits were harvested from a commercial orchard in Cawston and an experimental field in Summerland Research and Development Centre (SuRDC) in British Columbia, Canada, when the average absorbance difference index/coefficient of fruit skin δAbsorbance (δA) dropped under 0.45 ± 0.10. DMC levels were estimated after harvest at the blush/background transition zone for fruit categorization on 300 fruits from each location. Fruits were coded with an individual number and grouped in different DMC categories. The distribution of the estimated DMC levels obtained from two locations was different. The results indicate that DMC levels were strongly and positively correlated with the soluble solids content (SSC) of the fruit (r = 0.81). Sensory evaluations also demonstrated that apples in the lowest DMC category (12.5% ± 0.5 from Cawston) were considered the least sweet apples with the least overall flavour quality by panellists compared to the apples from the other DMC categories included in the sensory evaluations from the two locations. Panellists also perceived less-than-expected “fresh apple” and “tropical” flavours but more-than-expected “no flavour” and “bland” off flavour from the lowest-DMC-category apples. The non-destructive DMC measurements show a potential to be used to sort apples for SSC, sweetness and flavour; nevertheless, they were not related to firmness or textural attributes. Full article
(This article belongs to the Special Issue Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects)
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17 pages, 2845 KiB  
Article
Cross-Cultural Differences between Italian and UK Consumer Preferences for ‘Big Top’ Nectarines in Relation to Cold Storage
by Sarah R. Christofides, Anita Setarehnejad, Ruth Fairchild, Innocenzo Muzzalupo, Leonardo Bruno, Antonella Muto, Adriana Chiappetta, Maria B. Bitonti, Carsten T. Müller, Hilary J. Rogers and Natasha D. Spadafora
Foods 2022, 11(16), 2424; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11162424 - 12 Aug 2022
Cited by 3 | Viewed by 2246
Abstract
Nectarines are perishable fruits grown in Southern Europe, valued for their sensorial properties. Chilling is used in the supply chain for Northern European consumers, while Southern European consumers can access fresh, locally grown fruit or cold-stored supermarket fruit. Cold storage and fruit ripening [...] Read more.
Nectarines are perishable fruits grown in Southern Europe, valued for their sensorial properties. Chilling is used in the supply chain for Northern European consumers, while Southern European consumers can access fresh, locally grown fruit or cold-stored supermarket fruit. Cold storage and fruit ripening affect texture and flavour. Here a consumer survey and hedonic testing compared the appreciation of nectarines (cv. Big Top) in Italy and at two UK sites (n = 359). Fruit was at the commercial harvest stage, or stored at 1 °C or 5 °C for seven days, then sampled after two days’ (Italy and one UK site) or four days’ (second UK site) ambient recovery. In the consumer survey, the most important factors involved in purchase decision were ripeness, texture, colour, taste and price. Named varieties were more important to Italian than UK respondents, whilst ripeness, price, taste, blemishes, aroma, and ‘best before date’ were more important in the UK. In sensory analyses, fruits at the commercial harvest stage were preferred to those stored at 1 °C. Preference for the 5 °C stored peaches depended on recovery time. Distinct clusters of peach sensorial attributes were positively or negatively linked to hedonic rating. Factors important in purchase decisions did not affect hedonic rating in the tasting. Full article
(This article belongs to the Special Issue Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects)
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12 pages, 1244 KiB  
Article
Inner Properties Estimation of Gala Apple Using Spectral Data and Two Statistical and Artificial Intelligence Based Methods
by Vali Rasooli Sharabiani, Sajad Sabzi, Razieh Pourdarbani, Mariusz Szymanek and Sławomir Michałek
Foods 2021, 10(12), 2967; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10122967 - 02 Dec 2021
Cited by 5 | Viewed by 1641
Abstract
Fruits provide various vitamins to the human body. The chemical properties of fruits provide useful information to researchers, including determining the ripening time of fruits and the lack of nutrients in them. Conventional methods for determining the chemical properties of fruits are destructive [...] Read more.
Fruits provide various vitamins to the human body. The chemical properties of fruits provide useful information to researchers, including determining the ripening time of fruits and the lack of nutrients in them. Conventional methods for determining the chemical properties of fruits are destructive and time-consuming methods that have no application for online operations. For that, various researchers have conducted various studies on non-destructive methods, which are currently in the research and development stage. Thus, the present paper focusses on a non-destructive method based on spectral data in the 200–1100-nm region for estimation of total soluble solids and BrimA in Gala apples. The work steps included: (1) collecting different samples of Gala apples at different stages of maturity; (2) extracting spectral data of samples and pre-preprocessing them; (3) measuring the chemical properties of TSS and BrimA; (4) selecting optimal (effective) wavelengths using artificial neural network-simulated annealing algorithm (ANN-SA); and (5) estimating chemical properties based on partial least squares regression (PLSR) and hybrid artificial neural network known as the imperialist competitive algorithm (ANN-ICA). It should be noted that, in order to investigate the validity of the methods, the estimation algorithm was repeated 500 times. In the end, the results displayed that, in the best training, the ANN-ICA predicted the TSS and BrimA with correlation coefficients of 0.963 and 0.965 and root mean squared error of 0.167% and 0.596%, respectively. Full article
(This article belongs to the Special Issue Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects)
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22 pages, 1889 KiB  
Article
Sensory Traits and Consumer’s Perceived Quality of Traditional and Modern Fresh Market Tomato Varieties: A Study in Three European Countries
by Fiorella Sinesio, Maria Cammareri, Valentine Cottet, Lilian Fontanet, Michel Jost, Elisabetta Moneta, Samuela Palombieri, Marina Peparaio, Roser Romero del Castillo, Eleonora Saggia Civitelli, Patrizia Spigno, Antonella Vitiello, Brigitte Navez, Joan Casals, Mathilde Causse, Antonio Granell and Silvana Grandillo
Foods 2021, 10(11), 2521; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112521 - 21 Oct 2021
Cited by 10 | Viewed by 2649
Abstract
Consumer dissatisfaction with the flavor quality of many modern fresh market tomato varieties has fostered breeders’ interest in sensory quality improvement, and the demand for traditional varieties, which are generally associated with better flavor. To achieve further knowledge on the factors influencing the [...] Read more.
Consumer dissatisfaction with the flavor quality of many modern fresh market tomato varieties has fostered breeders’ interest in sensory quality improvement, and the demand for traditional varieties, which are generally associated with better flavor. To achieve further knowledge on the factors influencing the sensory quality and consumers’ preferences and perception, European traditional and modern fresh market tomato varieties were grown and evaluated in France, Italy, and Spain. Different growing conditions were tested in France (soilless vs. soil) and in Spain (open field vs. greenhouse), while in Italy fruits were evaluated at two ripening stages. Fruit quality was assessed by integrating physicochemical analyses, sensory profiles, and consumer tests. In all three countries, overall modern varieties were perceived as having more intense “tomato flavor” and “overall flavor” than traditional ones. In France and Spain, consumers’ preferences were more oriented towards modern varieties than traditional ones. Significant growing condition effects were found on sensory and physicochemical traits, while the effect on consumers’ overall liking was not significant, largely depending on the genotype. A fair agreement between product configurations from descriptive analysis by trained assessors and Check-All-That-Apply (CATA) questions by consumers was observed. Penalty-lift analysis based on CATA allowed identifying positive and negative drivers of liking. Full article
(This article belongs to the Special Issue Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects)
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