caa a22 4500 463157400 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070201xx s 000 0 eng 10.1007/s00217-006-0344-7 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0344-7 The use of calcium chloride in minimally processed apples: A sensory approach [Elektronische Daten] [Paula Varela, Ana Salvador, Susana Fiszman] A treatment to maintain the colour and the instrumental texture of minimally processed ‘Fuji' apple cubes for 16 days under refrigeration was selected from various calcium chloride concentrations with fixed amounts of ascorbic acid and propionic acid. The sensory acceptability (colour, texture, taste, overall) of the selected product over the storage period was studied by means of a consumer panel. This consumer response was related to the evolution of the sensory attributes measured by a trained panel (appearance: roughness; odour: ripe, alcoholic, aged; texture: hardness, crunchiness, sound produced, mealiness, granularity, juiciness; taste: fresh, sweet, acid, ripe, alcoholic; aftertaste: astringent, alcoholic). The pectin content of the minimally processed apples was also measured. Consumer scores for the samples with the selected treatment (1% calcium chloride—3min dipping) up to 8 days of storage showed no significant differences in overall acceptability compared with the fresh apple, so they would be commercially acceptable at least until day 8 of storage. There was no variation in the textural attributes evaluated in the sensory descriptive analysis, showing that the selected treatment was able to maintain the structure of the apple tissue; nevertheless, the trained panel observed significant differences in the odour and taste parameters in comparison with the fresh sample. Springer-Verlag, 2006 Apples nationallicence Minimally processed nationallicence Calcium nationallicence Descriptive sensory analysis nationallicence Consumer acceptability nationallicence Texture nationallicence Colour nationallicence Varela Paula Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut Salvador Ana Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut Fiszman Susana Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 461-467 1438-2377 224:4<461 2007 224 217 https://doi.org/10.1007/s00217-006-0344-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0344-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Varela Paula Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut NATIONALLICENCE 700 1- Salvador Ana Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut NATIONALLICENCE 700 1- Fiszman Susana Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 461-467 1438-2377 224:4<461 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer