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 Citations (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.

Original language	English
Journal	International Journal of Food Science and Technology
Volume	49
Issue number	4
Pages (from-to)	1231-1237
Number of pages	7
ISSN	0950-5423
DOIs	https://doi.org/10.1111/ijfs.12422
Publication status	Published - Apr 2014

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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.",

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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.

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DO - 10.1111/ijfs.12422

M3 - Journal article

SN - 0950-5423

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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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