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Relationship between sensory analysis, penetrometry and visible–NIR spectroscopy of apples belonging to different cultivars
Abstract
Nineteen French apple cultivars were characterised by sensory profiling, penetrometry and visible/near infrared (vis/NIR) spectroscopy. The main purpose was to investigate the relationships between sensory attributes, including apple texture and flavour, and destructive penetrometric measurements and non-destructive vis/NIR spectroscopy. Sensory crunchiness, touch resistance and crispness correlated well with total puncture force, flesh rupture breakdown force, and the work associated with that force. Juiciness and mealiness, two very important quality indices, were strongly correlated with the slope of force-deformation curves. A relationship was also found between different vis/NIR wavelengths and sensory attributes for apples (roughness, crunchiness, mealiness, sour and sweet taste). Subsequent studies will investigate the possible benefit of using vis/NIR spectroscopy to estimate certain sensory attributes measured by trained panellists.
... For instance, Abu-Khalaf et al. [82] found that NIR can predict SSC and acidity, classify different varieties of apples based on taste characteristics with reasonable accuracy (>81%), and detect different varieties even when they had the same ratio of SSC and acidity. Instrumental methods such as penetrometry, double compression, and NIR spectroscopy, as well as sensory analysis, were used to predict the texture and taste of three apple cultivars [83]. ...
... It should be noted that while NIR spectroscopy can provide useful information about the chemical composition of apples, it is not a perfect technique and may not be able to detect all aroma compounds or accurately predict the aroma characteristics of all apple varieties. Therefore, it is often used in conjunction with other analytical techniques and sensory evaluation to provide a more comprehensive understanding of apple aroma [83,97]. Nonetheless, NIR spectroscopy has been shown to predict the concentration of volatile compounds in apples that are responsible for the aroma [98]. ...
Spectroscopic methods deliver a valuable non-destructive analytical tool that provides simultaneous qualitative and quantitative characterization of various samples. Apples belong to the world's most consumed crops and with the current challenges of climate change and human impacts on the environment, maintaining high-quality apple production has become critical. This review comprehensively analyzes the application of spectroscopy in near-infrared (NIR) and visible (Vis) regions, which not only show particular potential in evaluating the quality parameters of apples but also in optimizing their production and supply routines. This includes the assessment of the external and internal characteristics such as color, size, shape, surface defects, soluble solids content (SSC), total titratable acidity (TA), firmness, starch pattern index (SPI), total dry matter concentration (DM), and nutritional value. The review also summarizes various techniques and approaches used in Vis/NIR studies of apples, such as authenticity, origin, identification, adulteration, and quality control. Optical sensors and associated methods offer a wide suite of solutions readily addressing the main needs of the industry in practical routines as well, e.g., efficient sorting and grading of apples based on sweetness and other quality parameters, facilitating quality control throughout the production and supply chain. This review also evaluates ongoing development trends in the application of handheld and portable instruments operating in the Vis/NIR and NIR spectral regions for apple quality control. The use of these technologies can enhance apple crop quality, maintain competitiveness, and meet the demands of consumers, making them a crucial topic in the apple industry. The focal point of this review is placed on the literature published in the last five years, with the exceptions of seminal works that have played a critical role in shaping the field or representative studies that highlight the progress made in specific areas.
... The relationship between the food product and the consumer is influenced by the sensory characteristics, and several tools are used to optimize, standardize, and develop new parameters to characterize this relationship, as well as to measure the acceptability and the intention to purchase the products [6,7]. ...
The aim of this work was to optimize the process of elaborating liver pâtés and omental lamb fat and to evaluate the quality of the products. Livers and fats were obtained from lambs fed with diets composed of corn and soybean meal that were partially replaced by cupuaçu, tucumã and palm kernel cake. To prepare the pâtés, livers were baked for 20 minutes at 100°C, weighed, seasoned, crushed, packaged and pasteurized. The best formulation of the pâté was with 40% liver, 10% fat, 35% water, and pasteurized for 20 minutes at 65°C. The pâté from the livers of lambs fed with palm kernel cake obtained a higher caloric value of 193.05 kcal/100 g and all pâtés met the recommended microbiological quality. There was a significant effect (p< 0.05) of the diets on the aroma and texture of the liver pâtés of lambs fed corn and soybean meal and palm kernel cake, and these were 6.38 and 3.37, respectively. Thus, the pâtés can be considered an alternative to increase the options for consumption of liver from lambs, and also for adding commercial value to lamb viscera.
... Thus, coating solutions with different concentrations of orange epicarp extracts, namely 0.066 Kg.l -1 , 0.133 Kg.l -1 , 0.2 Kg.l -1 or 0.26 Kg.l -1 were prepared by taking 200 g, 400 g, 600 g or 800 g of epicarp paste respectively. The treatment consisted of soaking each experimental unit of twele (12) avocados for 30min in a coating solution. Untreated (uncoated) fruits ...
The shelf life of avocados during the post-harvest period is very limited due to rapid senescence. In order extend the shelf life of the avocados, the effects of coating based on orange epicarp extracts were tested on the physical and physiological parameters of the ripening process. Avocados were coated with different concentrations of orange epicarp extracts, including 0.066 Kg.l1, 0.133 Kg.l1, 0.2 Kg.l1 and 0.26 Kg.l1. Uncoated fruits were considered as control. Twelve parameters including loss of firmness, physiological loss of mass, water content in the pulp, soluble solids content, pH, protein content, pigment content in skin and pulp as well as time to senescence were measured during the ripening process. Results showed that, 0.133 Kg.l1 was found to be the most effective extending the time to senescence of avocado by slowing down the loss of firmness, physiological mass loss, chlorophyll degradation and protein synthesis as compared to the other concentrations of orange epicarp extracts and the control. Orange epicarp at a concentration of 0.133 Kg.l1 helped to extend the shelf life of avocados.
... With regard to phenolic compounds, polyphenol and flavonoid levels were generally higher than those observed by [47] for pear and peach flesh respectively (210mg/100g 240mg/100g MF) for polyphenols and by [48]in apricot fruit grown in Algeria (10.01mg/100) for flavonoids. Polyphenols, by virtue of their antioxidant action, are molecules that reduce or prevent the oxidation of other substances, such as lipids [49]. ...
In order to add value to wild fruits, a wild fruit tree, Annona Senegalensis, consumed in Côte d'Ivoire, was identified and its fruit pulp used for juice production. Biochemical, nutritional and microbiological characterizations of the pulp and of the formulated juices, pasteurized or not, were carried out, as well as the stability over time of these juices. The results indicate that Annona senegalensis pulp, which is acidic with a pH of 5.63 and a titratable acidity of 3.86 mEq/100g MF, has a high water content (74.03 g/100g MF), total free sugars (2679. 66 mg/100g MF) and is also a good source of vitamins (vitamin C (50.28 mg) and provitamin A (106.98 µg)/100g MF), minerals with the macromineral K, Ca, Mg and P contents of 119.09, 28.6, 19.30 and 11.49 mg/100g respectively and the oligomineral Fe (mg), Na and Zn contents of 3.6, 35.90 and 0.96 µg/100g respectively in fruit pulp and phenolic compounds, with total polyphenol and flavonoid contents of 439.79 and 9.36 mg/100g MF. The juice formulated from Annona senegalensis pulp is also rich in its various nutrients, which have not been altered by heat treatment. On the contrary, the result is a pasteurized juice of satisfactory quality compared to the control germs of faecal contamination, with no health risk to consumption. A study of the stability of pH, free sugars, total polyphenols and vitamin C over time showed that pasteurized juices obtained from this pulp keep better at 4°C, while maintaining good microbiological quality throughout these storage days.
... Indeed, this study on showed how 8 out of 19 sensory attributes were well predicted from the Vis-NIR spectra of intact tomatoes using a PLS regression method [132]. Other authors tried to predict the sensory characteristics of fruits and vegetables from spectra obtained by non-destructive methods [133][134][135][136]. For table grapes, both NIR spectroscopy and HSI were able to predict several physicochemical parameters. ...
In recent years, there has been a significant rise in the popularity of plant-based products due to various reasons, such as ethical concerns, environmental sustainability, and health benefits. Sensory analysis is a powerful tool for evaluating the human appreciation of food and drink products. To link the sensory evaluation to the chemical and textural compositions, further quantitative analyses are required. Unfortunately, due to the destructive nature of sensory analysis techniques, quantitative evaluation can only be performed on samples that are different from those ingested. The quantitative knowledge of the analytical parameters of the exact sample ingested would be far more informative. Coupling non-destructive techniques, such as near-infrared (NIR) and hyperspectral imaging (HSI) spectroscopy, to sensory evaluation presents several advantages. The intact sample can be analyzed before ingestion, providing in a short amount of time matrices of quantitative data of several parameters at once. In this review, NIR and imaging-based techniques coupled with chemometrics based on artificial intelligence and machine learning for sensory evaluation are documented. To date, no review article covering the application of these non-destructive techniques to sensory analysis following a reproducible protocol has been published. This paper provides an objective and comprehensive overview of the current applications of spectroscopic and sensory analyses based on the state-of-the-art literature from 2000 to 2023.
... Quality of apples in terms of various sensory attributes like crispness, tenderness, juiciness, mealiness, and appearance were rated on a continuous 9point hedonic scale with the lowest intensity 0 indicating "dislike extremely" and highest intensity 9 indicating "like extremely". Texture descriptors for sensory analysis were selected as per the recommendations of Mehinagic et al. (2003) for apples. Apples were washed and cut into eight slices. ...
Acoustic system and machine vision were used to evaluate the effects of different harvest dates on the quality and sensory attributes of exotic apple varieties of North Western Himalayan. Gala Redlum (V1) was harvested at 110 (H1), 120 (H2) and 130 (H3) Days from Full Bloom (DFFB); Red Velox (V2) and Super Chief (V3) were harvested at 130 (H1), 140 (H2) and 150 (H3) DFFB. Highest acoustic coefficient (21.13) and firmness (20.72 lbs) recorded at first harvest date (H1) decreased significantly (p ≤0.05) (19.86 to 17.90 lbs) at second harvest (H2) and (17.77 to 16.80 lbs) at third harvest date. Highest starch iodine rating (3.72); anthocyanin content (24.81 mg/100 g); total soluble solids (12.10 %); total sugars (8.75 %) were recorded at H3 in all the varieties. For Gala Redlum (V1) 130 DFFB and for Red Velox (V2) and Super Chief (V3) 150 DFFB were predicted as suitable harvesting dates for table consumption.
... The use of a low-cost, reliable [16] and chemical-free method [17], that could provide useful information to predict the optimum eating-ripe phase would be a plus to fulfil consumers' preference. An obvious option is the use of the visible-near infrared (Vis-NIR) spectroscopy, since it is one of the most successful non-destructive methods for quality assessment of fruits [18,19] and has been applied to assess the sensory attributes of different products such as apples [20], chicory [21], olive oil [22], cheese [23,24], coffee [25], grapes [26] and tea [27]. ...
Kiwifruit consumption has increased due to its rich nutritional properties. Although ‘Hayward’ continues to be the main cultivar, others, such as yellow fleshed ‘Jintao’, are of increasing interest. The objective of this research was to evaluate the acceptability and storage performance of these two cultivars. Sensory evaluation of green ‘Hayward’ and yellow ‘Jintao’ kiwifruit were performed along cold storage for three seasons/years to follow the organoleptic characteristics through ripening, as well as the acquisition of their spectra by Vis-NIR. For ‘Jintao’ were performed two sensory evaluations per year at 2.5- and 4.5-months’ storage and for ‘Hayward’ at 2.5-, 4.5- and 5.5-months’ storage. The nonparametric Mann–Whitney test and Kruskal–Wallis ANOVA were performed to test the significant differences between the mean ranks among the storage time. A non-metric multidimensional scaling plot method using the ALSCAL algorithm in a seven-point Likert scale was applied to determine the relationships in the data, and a new approach using the receiver operating characteristic (ROC) analysis was tested. The last revealed that, for both cultivars, sweetness, acidity and texture were the variables with better scores for General flavor. Aroma was also important on ‘Jintao’. A strong correlation between soluble solids content (SSC) and reflectance was found for both cultivars, with the 635–780 nm range being the most important. Regarding firmness, a good correlation with reflectance spectra was observed, particularly in ‘Hayward’ kiwifruit. Based on these results, Vis-NIR can be an objective alternative to explore for determination of the optimum eating-ripe stage.
... Non-destructive methods for evaluating apple mealiness include hyperspectral backscattering imaging analysis (Huang & Lu, 2010;Huang et al., 2012), biospeckle imaging (Arefi et al., 2016), laser light backscattering imaging (LLBI) (Mollazade & Arefi, 2017), nuclear magnetic resonance imaging (Barreiro et al., 1999(Barreiro et al., , 2000, fluorescence spectroscopy (Moshou et al., 2003), near-infrared spectroscopy (Mehinagic et al., 2003), ultrasound methods (Bechar et al., 2005), and acoustic methods (Lashgari & Imanmehr, 2019;Majid Lashgari et al., 2020). With the exception of LLBI, non-destructive techniques have several problems in practical application, such as the high price of equipment (e.g., hyperspectral cameras), long measurement times, and the need for contact between the fruit and the device. ...
Mealiness is a phenomenon in which intercellular adhesions in apples loosen during storage, causing a soft and floury texture at the time of eating, and leading to lower consumer preference. Although apples can be stored and commercially sold throughout the year, the occurrence of mealiness is not monitored during storage. Therefore, the objective of this research was to non-destructively estimate the mealiness of apple fruit by means of laser scattering measurement. This method is based on laser light backscattering imaging but can quantify a wider range of backscattered light than the conventional method by utilizing high dynamic range (HDR) rendering techniques. Lasers with wavelengths of 633 nm and 850 nm were used as a light source, and after acquiring backscattered images, profiles, and images were obtained. Profile features such as curve fitting coefficients and profile slopes and image features such as statistical image features and texture features were extracted from the profiles and images, respectively. PLS, SVM, and ANN models were used for the estimation of mealiness. The results of the estimation based on these features showed that the ANN model combining both wavelengths had a higher performance (R = 0.634, RMSE = 7.621) than the models constructed from features of single wavelength measurements. In order to further improve the performance of the model, we applied various ensemble learning methods to combine different estimation models. As a result, the ensemble model showed the highest performance (R = 0.682, RMSE = 7.281). These results suggest that laser scattering measurement is a promising method for estimating apple fruit mealiness.
The sensory appreciation of blueberry depends, amongst other factors, on its juiciness. Blueberry juiciness levels differ between varieties and even within the same variety across different batches. The aim of this research was to develop an objective method for juiciness quantification as a screening tool to facilitate future research on the various factors affecting blueberry juiciness. The method is based on the measurement of the juice spot area (Ajuice) on a filter paper after mechanical compression of blueberry using a texture analyzer. This was achieved through image processing of the scanned images of wetted filter papers as an alternative to weighing. The measured juice spot area proved to be reliable given its high correlation to the actual mass of absorbed juice on the filter paper (Mjuice) (r = 0.990) and to a sensory juiciness evaluation response (Sjuice) (r = 0.776) established by a consumer panel. No clear correlations were observed between any of the measured fruit mechanical properties and juice release. Most likely, this was due to the inseparable contribution of the skin as a consequence of analyzing intact blueberries. In contrast, a stepwise linear regression model revealed that sensorially perceived juiciness was not only related to juice spot area but also to the inflection point of the force deformation curve and drop slope as measured during fruit compression. This study has established the practical use of Ajuice for juiciness screening of blueberry varieties and its potential for tracking juiciness changes over time such as during fruit ripening and storage.
Sensory profiling, instrumental texture measurements and volatile composition was used to characterise ten Norwegian and three imported apple varieties. Principal component analysis of sensory data identified an odour/flavour-factor and a texture factor along the first and second principal component, respectively. The main volatile components separating the apples were propyl acetate, butyl acetate, 2-methylbutyl acetate, hexyl acetate, ethyl acetate, ethyl butanoate, 1-butanol, ethanol and α-farnesene. The first four mentioned volatiles were related to fruity and sweet sensory attributes, while the latter were related to sour, bitter and grassy attributes. Sensory hardness, chewiness and mushiness correlated well with instrumentally measured force and work required for penetration of the flesh. Sensory odour- and flavour attributes showed varying correlations by principal least squares regression to volatile composition and texture-data separately. Sour, sweet and grassy flavours were best explained when sensory odour- and flavour-attributes were correlated to texture-measurements and volatile composition-data at the same time.
Simultaneous assessment of apple flesh and apple skin firmness was studied by comparison of force-deformation curves from puncture tests at constant velocity (20 cm-min-1) with a 4 mm punch on intact and peeled fruit. Results from tests with and without skin may be compared together and allow "EFFEGI" firmness values to be inferred, although they are underestimated by 1.5%. Puncture tests through the skin enable simultaneous measurements of fruit flesh and skin. One single measurement of the force-displacement curve obtained with the skin present gives the flesh breaking-down point through extrapolation and yields the elasticity coefficient. The difference between total puncture force and the flesh rupture breakdown force yields data related to the physical status (turgidity or drying) of the skin and the underlying cells.
Since many quality factors are related to physical properties of the products, it is often possible to develop methods for quality evaluation and techniques that are based on the measurement of the mechanical proprieties of fruit. The most important mechanical factors related to fruit firmness were determined for four apple cultivars. The application of simple devices designed for estimating slight changes in fruit firmness during storage is presented.
In this study the potential of visible and near infrared spectroscopy (380-1650 nm) as a non-destructive measurement technique for measuring quality characteristics of Jonagold apples is evaluated. A relation has been established between the reflectance spectra recorded with a bifurcated optical fibre and fruit parameters such as the pH, the soluble solids content, the stiffness factor and other texture parameters such as the elastic modulus of the flesh. The data were analyzed with multivariate calibration techniques such as principal component analysis (PCA), principal component regression (PCR) and partial least squares analysis (PLS). The impact of the data preprocessing on the prediction performance has also been investigated. The prediction models indicate a good to excellent prediction performance. The best pH model has a standard error of prediction (SEP) of 0.068 and a correlation between predicted and measured values (r) of 0.93. The proposed model for the stiffness factor has a SEP of 2.49 and an r-value of 0.90. For the soluble solids content model a SEP of 0.61 and an r-value of 0.82 is obtained. It has been shown that the pH model has a physico-chemical background. The prediction performance of the model for the elastic modulus, however, was not yet satisfactory (SEP = 0.26, r = 0.75).
Simultaneous measurement of apple flesh and apple skin firmness by puncture testing. Simultaneous assessment of apple flesh and apple skin firmness was studied by comparison of force-deformation curves from puncture tests at constant velocity (20 cm·min1) with a 4 mm punch on intact and peeled fruit. Results from tests with and without skin may be compared together and allow "EFFEGI" firmness values to be inferred, although they are underestimated by 1.5%. Puncture tests through the skin enable simultaneous measurements of fruit flesh and skin. One single measurement of the force-displacement curve obtained with the skin present gives the flesh breaking-down point through extrapolation and yields the elasticity coefficient. The difference between total puncture force and the flesh rupture breakdown force yields data related to the physical status (turgidity or drying) of the skin and the underlying cells.
AUTEUR(S)
François DUPRAT, Maggy GROTTE, Dominique LOONIS, Éric PIÉTRI
Reçu le 24 août 2000. Accepté le 21 décembre 1999.
MOTS-CLÉS
pénétrométrie, fermeté, propriété mécanique, pomme, épiderme.
KEYWORDS
puncture test, flesh firmness, skin firmness, fruit, apple.
LANGUE DE L'ARTICLE
Français
Particle size, scatter, and multi-collinearity are long-standing problems encountered in diffuse reflectance spectrometry. Multiplicative combinations of these effects are the major factor inhibiting the interpretation of near-infrared diffuse reflectance spectra. Sample particle size
accounts for the majority of the variance, while variance due to chemical composition is small. Procedures are presented whereby physical and chemical variance can be separated. Mathematical transformations—standard normal variate (SNV) and de-trending (DT)—applicable to individual
NIR diffuse reflectance spectra are presented. The standard normal variate approach effectively removes the multiplicative interferences of scatter and particle size. De-trending accounts for the variation in baseline shift and curvilinearity, generally found in the reflectance spectra of
powdered or densely packed samples, with the use of a second-degree polynomial regression. NIR diffuse NIR diffuse reflectance spectra transposed by these methods are free from multi-collinearity and are not confused by the complexity of shape encountered with the use of derivative spectroscopy.
ABSTRACTA kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) pulp was made using fruit harvested immature to minimize the presence of aroma volatiles. This pulp was modified by incorporating sugars and acids to simulate kiwifruit with a range of Brix and acid levels. Using sensory evaluation, flavor acceptability was found to increase with increasing Brix. As expected, perceived “ sweetness intensity” increased with increasing Brix. Acidity did not influence flavor acceptability. At high Brix, sugars were able to suppress the effects of variations in acidity. Changes in Brix did not influence “ flavor intensity”, suggesting that aroma volatiles may be important contributors to kiwifruit flavor intensity.
Acid was removed from lemon juice by selective adsorption on to a weak-base resin. Four levels each of sucrose and citric acid were combined factorially and dissolved in the low-acid juice, providing sixteen stimulus combinations. Using graphic-rating scales, assessors evaluated the stimuli for intensities of overall flavour, sweetness, and acidity; the relation of each of these intensities to ideal; and general acceptability. The various acceptability responses proved to be internally consistent, and the experiment suggested an optimum sugar-acid blend from the sixteen combinations. Ratings of overall flavour strength followed a compressed pattern in a factorial plot, with increasing concentrations of sugar and acid exerting a diminishingly small effect. In the perception of individual components, sucrose clearly suppressed the perceived intensity of citric acid, but only the highest concentration of acid unequivocally suppressed sweetness. There was a striking similarity between each set of intensity responses and the corresponding ideal-relative responses, suggesting a link between intensity and hedonics.
ABSTRACTA nondestructive optical method was studied for estimating the sensory quality of Golden Delicious and York Imperial apples. The coefficients of determination were significant for estimating sweetness of York Imperial, acidity of Golden Delicious and York Imperial, and crispness, hardness, toughness, and juiciness of Golden Delicious apples using optical measurements. The coefficients of determination were weakest with optical data at a single wavelength, intermediate with optical data compensated for fruit size and drift of instrument current, and strongest with multiple wavelength data. These analyses indicate that 30 to 50% of the variation in sensory attributes can be accounted for by factors affecting optical density of the fruit at specific wavelengths.
Visible/Near Infrared (Vis/NIR) spectrometric measurements, made with a fast low cost polychromatic spectrometer operating over the range 500–1100 nm, have been made on ‘Royal Gala’ apples (Malus domestica Borkh.). The spectral measurements were taken on fruit from eight orchards in two growing regions and in each of two seasons through a 7-week period centred around the commercial harvesting period. Data analysis involved creating predictive models, by chemometric modelling, for various quality indices measured both immediately after harvest and after 6 weeks cool storage. The quality indices included background colour (BC), starch pattern index (SPI), soluble solids content (SSC), penetrometer firmness, quantitative starch (QS) and titratable acidity (TA). The predictive models were significant in regression terms, typically explaining between 50 and 80% of the data set variance, but they were, nonetheless, very poor in prediction terms. For each quality index, the ratio of data standard deviation to the root mean square error of prediction (RMSEP) was always well less than 3; a ratio value considered the minimum for only coarse screening/grading of fruit. Most of the prediction models appear to be primarily dependent on changes in the chlorophyll absorbance peak, which dramatically reduces in intensity during the progression of the fruit through the harvest period, rather than on the constituent or property of direct interest. Exceptions were the SSC prediction models that are dependent, to varying degrees, on the relevant constituents of interest (soluble carbohydrates). The SSC predictions were much better post-storage than at harvest time (RMSEP ∼0.50 and 0.72%, respectively) indicating, we theorise, the confounding influence of starch, present in the fruit at harvest time, on the SSC model.