Prediction of the sensory quality of apples by physical measurements

By E. Mehinagic, G. Royer, R. Symoneaux, Dominique Bertrand, F. Jourjon. 2004

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focal point review (2012, unknown): “This technique was also used to perform microstructural measurements of stiffness,(12) internal damage,(13,14) and even sensory attributes.(15) Numerous studies have been published involving NIR spectroscopy and its usefulness in the agro-food industry.”
Effects of cold storage and shelf-life on sensory quality and consumer acceptance of ‘Abate Fetel’ pears (2009, background): “Texture is a major quality characteristic determining consumer appreciation in fruit such as apples, with the two major determinants of texture being firmness and juiciness (Mehinagic et al., 2004).”