Fruit and Vegetable Quality

ment 2. But the highest sugar and acid values did not coincide with
higher intensities perceived by the descriptive panel. The consumer ac-
ceptance ratings for “recommendable” were lower at the highest EC lev-
els (Table 10.4).
The principal component plot for this experiment also shows the dis-
like of peel fragments and fruit firmness being negatively correlated with
the first principal component (Figure 10.2). Concentrations of acids and

188 INSTRUMENTAL DATA—CONSUMER ACCEPTANCE

Experiment 1

Lowest Mean Highest

Recommendable 51.7 60.1 74.1

Red. sugars (g/100g) 3.0 2.9 2.5

Titr. acid (mg/100g) 478 560 532

Ratio sugar/acid 6.4 5.2 4.6

Descriptive sweet note 11.7 21.1 26.1

Descriptive: juicy 49.3 62.3 64.0

Table 10.3. Compounds and Descriptive Attributes of the Treatment That

Were Rated Lowest, Mean and Highest for “Recommendable”

by Consumers in Experiment 1.

FIGURE 10.1Principal-component analysis of sensory and instrumental data of toma-
toes in the first experiment.