Sensory profiling of apple: methodological aspects, cultivar characterisation and postharvest changes

More than other characteristics, the sensory properties of fruit and vegetables, mainly related to texture aspects, are the most important drivers of consumer preferences. In this work, the development, evaluation and application of a sensory characterisation method is presented for 21 apple (Malus × domestica Borkh.) varieties, which were stored for 2 months in cold storage. Furthermore, the change of the sensory profiles was evaluated after 1, 2 and 4 months postharvest storage. Sensory analysis was based on a quantitative descriptive method: a trained panel of 13 judges evaluated the apple samples according to 15 sensory attributes relating to texture, odour, flavour and appearance. The method was validated through the analysis of panel consonance and consistency. Univariate and multivariate analyses showed that sensory attributes can be used to discriminate among different cultivars and highlight the perceivable changes in fruit quality induced by postharvest practises.