Sensory evaluation as a selection tool in apple breeding

By C. Hampson, H. Quamme, J. Hall, R. Macdonald, M. C. King, M. Cliff. Euphytica, 2004

134 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/1785dbb810e739a29d7f3e07e8bbbfbb1781b05a

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In Food Science

1. Franco Biasioli
2. Flavia Gasperi
3. Sara Longhi
4. Luca Cappellin
5. W. Guerra
6. Fabrizio Costa
7. P. Magnago

Citations in the corpus

• Use of Digital Images for Evaluation of Factors Responsible for Visual Preference of Apples by Consumers (2002, background): “It is well documented that consumers desire crisp not mealy apples (Daillant-Spinnler et al., 1996; Hampson et al., 2000; Warner, 1991).”
• Estimation of genetic parameters and prediction of breeding values for apple fruit-quality traits using pedigreed plant material in Europe (2009, background): “Sensory and instrumental fruit-quality traits have usually been used by many authors to evaluate preferences and differences among apple cultivars and breeding selections ( Hampson et al. 2000 and references therein).”
• Postharvest assessment of fruit quality parameters in apple using both instruments and an expert panel (2009, methodology): “…wo batches of 16 genotypes using a 11-member trained sensory inued ). panel in a procedure aimed at identifying sensory-texture QTLs, while Hampson et al. (2000) used 12 in-house panelists from a pool of 60 to evaluate a mixture of descriptive and hedonic attributes as part of the…”
• Texture dynamics during postharvest cold storage ripening in apple (Malus × domestica Borkh.) (2012, background): “Dissection and comprehension of the texture sub-traits is of basic importance, especially for the acoustic components, due to the fact that crispness is the texture sub-phenotype most appreciated by consumers (Hampson et al., 2000).”
• Assessment of apple (Malus × domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy (2011, background): “In apple it has been shown that among the textural traits, crispness accounts for 90% of texture appreciation, and it has been largely recognised as the key attribute affecting consumer acceptability (Hampson et al., 2000).”
• Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya (2009, unknown): “Formal sensory evaluation can be used successfully for screening breeding selections, and may provide more reliable data than the opinions of only one or two people (Hampson et al., 2000).”