A methodology of sensory and instrumental texture analysis was developed on a Protected Designation of Origin artichoke. Descriptive sensory analysis was applied on artichokes collected in two different geographical areas during the harvest time. Eight trained assessors evaluated the thistle odour, sweet, bitter, astringent, crunchy, fleshy and tender attributes. Instrumental texture, on artichoke heads and leaves, was evaluated with a texture analyser applying the cutting test and the texture profile analysis. The geographical area seems to affect the profile less than the harvest time. Instrumental texture analysis highlighted significant differences between the two geographical areas and during the harvest time. It can be assumed that, at the end of the biological cycle, artichokes are more suited to processing rather than for fresh consumption.

Effect of harvest time and geographical area on sensory and instrumental texture profile of a PDO artichoke / Di Salvo, R.; Fadda, Costantino; Sanguinetti, Am; Naes, T.; DEL CARO, Alessandra. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 1365-2621. - 49:4(2014), pp. 1231-1237. [10.1111/ijfs.12422]

Effect of harvest time and geographical area on sensory and instrumental texture profile of a PDO artichoke

FADDA, Costantino;DEL CARO, Alessandra
2014-01-01

Abstract

A methodology of sensory and instrumental texture analysis was developed on a Protected Designation of Origin artichoke. Descriptive sensory analysis was applied on artichokes collected in two different geographical areas during the harvest time. Eight trained assessors evaluated the thistle odour, sweet, bitter, astringent, crunchy, fleshy and tender attributes. Instrumental texture, on artichoke heads and leaves, was evaluated with a texture analyser applying the cutting test and the texture profile analysis. The geographical area seems to affect the profile less than the harvest time. Instrumental texture analysis highlighted significant differences between the two geographical areas and during the harvest time. It can be assumed that, at the end of the biological cycle, artichokes are more suited to processing rather than for fresh consumption.
2014
Effect of harvest time and geographical area on sensory and instrumental texture profile of a PDO artichoke / Di Salvo, R.; Fadda, Costantino; Sanguinetti, Am; Naes, T.; DEL CARO, Alessandra. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 1365-2621. - 49:4(2014), pp. 1231-1237. [10.1111/ijfs.12422]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/56821
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