Sensory quality criteria for cold versus warm green peas studied by multivariate data analysis

Sensory quality criteria for cold versus warm green peas were investigated in 49 batches of peas (Pisum sativum L. var. medullae Alef.) om Denmark. Tr ained panelists profiled the samples with 14 descriptors. The same underlyi ng systematic variations in the sensory variables were expressed for cold a nd warm peas. The attributes mealiness, skin toughness, crispness, sweetnes s, bitterness, pea and pea pod flavor were found to be relevant sensory qua lity criteria for both cold and warm peas by analysis of variance and multi variate analysis. For all important attributes corresponding cold - warm at tributes were highly correlated in the PLSR prediction. Cold peas were sepa rated from warm peas by having more pea pod odor and pea pod flavor in cont rast to warm peas which were more sweet. Consumer preference of 14 samples were measured and translated to panelist perception in another part of the project. Results from panelist perception in accordance with consumer perce ption gave the basis for developing a sensory screening model.