Sensory and Instrument Measurement of Apple Texture

Abstract

Abstract The relationships among selected sensory textural attributes and data from modified Instron texture profile analysis (force/deformation curves obtained in compression of tissue cylinders) were examined for ‘Golden Delicious’, ‘Rome Beauty’, ‘York Imperial’, ‘Redspur Delicious’, and ‘Miller Sturdy Spur Delicious’ apples (Malus domestica Borkh.). Sensory crispness, hardness, and toughness were closely related to each other and to Instron texture profile forces at breakpoint (yield), failure, and 75% compression and to work energy in compression and rebound. Correlations of sensory attributes with the best single Instron texture profile variables were similar to those with Magness-Taylor penetration force (measured on an Instron); however, combinations of several texture profile variables in regression equations generally improved prediction of sensory attributes. Experimental Instron texture profile variables, especially force near midcompression, or the experimental variations on the customary variables, such as mean forces around failure and around full compression, were selected for prediction equations more frequently than the customary variables.