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

Riccardo Di Salvio; Constantino Fadda; Anna Maria  Sanguinetti; Tormod Næs; Alessandra Del Caro

doi:10.1111/ijfs.12422

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

Riccardo Di Salvio, Constantino Fadda, Anna Maria Sanguinetti, Tormod Næs, Alessandra Del Caro

Food Analytics and Biotechnology

7 Citationer (Scopus)

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.

Originalsprog	Engelsk
Tidsskrift	International Journal of Food Science and Technology
Vol/bind	49
Udgave nummer	4
Sider (fra-til)	1231-1237
Antal sider	7
ISSN	0950-5423
DOI	https://doi.org/10.1111/ijfs.12422
Status	Udgivet - apr. 2014

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10.1111/ijfs.12422

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title = "Effect of harvest time and geographical area on sensory and instrumental texture profile of a PDO artichoke",

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.",

author = "{Di Salvio}, Riccardo and Constantino Fadda and Sanguinetti, {Anna Maria} and Tormod N{\ae}s and {Del Caro}, Alessandra",

year = "2014",

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doi = "10.1111/ijfs.12422",

language = "English",

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AU - Di Salvio, Riccardo

AU - Fadda, Constantino

AU - Sanguinetti, Anna Maria

AU - Næs, Tormod

AU - Del Caro, Alessandra

PY - 2014/4

Y1 - 2014/4

N2 - 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.

AB - 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.

U2 - 10.1111/ijfs.12422

DO - 10.1111/ijfs.12422

M3 - Journal article

SN - 0950-5423

VL - 49

SP - 1231

EP - 1237

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 4

ER -

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

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