C. Apostolopoulos et Jg. Brennan, INTERRELATIONSHIPS BETWEEN SENSORY AND MECHANICAL CHARACTERISTICS OF CANNED PEACHES, Journal of texture studies, 25(2), 1994, pp. 191-206
The 37 sensory characteristics of commercially canned peaches were mea
sured using Quantitative Descriptive Analysis. Some mechanical paramet
ers of the fruit were also measured by using both empirical and fundam
ental instrumental tests. Principal Component Analysis was employed to
study the intra- and interrelationships of the sensory and the mechan
ical characteristics of the canned peaches. The results indicated that
most of the characteristics were grouped in four main clusters. These
clusters defined two perceptual axes corresponding to the first two p
rincipal components which described 76% of the variation. The first co
mponent described the viscoelasticity and the second the pleasantness
of the sensory characteristics. It was also shown that the mechanical
parameters of the fruits were good predictors of the whole range of th
eir textural characteristics.