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

Di Salvo, Riccardo and Fadda, Costantino and Sanguinetti, Anna Maria and Naes, Tormod and Del Caro, Alessandra (2014) Effect of harvest time and geographical area on sensory and instrumental texture profile of a PDO artichoke. International Journal of Food Science & Technology, Vol. 49 (4), p. 1231-1237. eISSN 1365-2621. Article.

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DOI: 10.1111/ijfs.12422


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.

Item Type:Article
ID Code:10111
Uncontrolled Keywords:Artichoke, harvest, instrumental texture, sensory evaluation
Divisions:002 Altri enti e centri di ricerca del Nord Sardegna > AGRIS Sardegna, Olmedo > Dipartimento per la ricerca nelle produzioni animali
001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Agraria
Publisher:Blackwell / Wiley
Copyright Holders:© 2013 Institute of Food Science and Technology
Deposited On:18 Sep 2014 11:53

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