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Table of contents (14 chapters)
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Front Matter
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Back Matter
Keywords
About this book
Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce·ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval uation research. It is widely recognized that the sensory aspects of fruits and vegeta bles are affected by many factors, among them environment, variety, cultural practices, and handling practices. However, if one attempts to find a general reference or compilation of findings regarding this sub ject area there seems to be few, if any, available. A survey of the literature does suggest that in the past few years research into specific factors which influence the sensory aspects of fruits and vegetables has increased significantly. This increased interest in sensory research and the renewed national awareness of the value of research into pre and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua tion of Fruits and Vegetables: Effect of Environment, Cultural Prac tices and Variety" during the 1982 meeting in Kansas City, Missouri.
Editors and Affiliations
Bibliographic Information
Book Title: Evaluation of Quality of Fruits and Vegetables
Editors: Harold E. Pattee
DOI: https://doi.org/10.1007/978-94-009-4217-2
Publisher: Springer Dordrecht
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eBook Packages: Springer Book Archive
Copyright Information: The AVI Publishing Company, Inc. 1985
Softcover ISBN: 978-94-010-8371-3Published: 27 September 2011
eBook ISBN: 978-94-009-4217-2Published: 06 December 2012
Edition Number: 1
Number of Pages: 648
Topics: Food Science