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The chemical composition and sensory flavour quality of ‘Mineola’ tangerines. II. Relationship between composition and sensory properties
Year:
1988
Source of publication :
Journal of Horticultural Science
Authors :
Cohen, Eliyahu
;
.
Genizi, Abraham
;
.
Volume :
63
Co-Authors:
Facilitators :
From page:
179
To page:
182
(
Total pages:
4
)
Abstract:

A method is suggested for quantitative determination of ‘Mineola’ tangerine “maturity” based on four parameters sugar:acid ratio, acid content, ethanol content, and fruit weight. A high correlation (r=0.9) was found between maturity and “taste acceptability”—a combination of four parameters of taste: sweetness, sourness, aroma and edibility.

Note:
Related Files :
Biochemistry
food composition
tangerines
taste
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More details
DOI :
https://doi.org/10.1080/14620316.1988.11515845
Article number:
0
Affiliations:
Database:
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
59466
Last updated date:
14/06/2022 12:51
Creation date:
14/06/2022 12:50
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The chemical composition and sensory flavour quality of ‘Mineola’ tangerines. II. Relationship between composition and sensory properties
63
The chemical composition and sensory flavour quality of ‘Mineola’ tangerines. II. Relationship between composition and sensory properties

A method is suggested for quantitative determination of ‘Mineola’ tangerine “maturity” based on four parameters sugar:acid ratio, acid content, ethanol content, and fruit weight. A high correlation (r=0.9) was found between maturity and “taste acceptability”—a combination of four parameters of taste: sweetness, sourness, aroma and edibility.

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