Abstract
AbstractTo relate consumer preference information with physico‐chemical data, necessary to understand the causes of flavour quality in foods and beverages requires detailed objective sensory descriptions to act as the link between the two. This paper describes the development of a language and assessment procedure for evaluating the sensory attributes of the apple cultivar, Cox 's Orange Pippin. It covers aspects of appearance, external and internal aroma, feel of the apple in the hand, taste, texture and aftertaste, terminology where possible being defined in terms of standards or by analogy with other foods. The problems associated with the sensory assessment of apples are also discussed.
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