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- W2022808502 abstract "ABSTRACT Seven peach varieties were canned conventionally with added syrup or added water and using high vacuum flame sterilization (HVFS) with and without added syrup. The treatments were assessed for sweetness, sourness, odor intensity, darkness of color, firmness by bite and firmness by visual appearance, using ranking and R‐index measures. Cross‐sensory interference was minimized by the excluding or reducing of the effects of inappropriate senses. Conventionally canned peaches were less firm to the bite but this did not correspond with visual appearance of firmness. Peaches canned with added syrup tended to be sweeter and less sour. Color and odor differences were less clear cut. Comparisons were also made with fresh peaches." @default.
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- W2022808502 date "1983-11-01" @default.
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- W2022808502 title "Sensory Evaluation of High Vacuum Flame Sterilized Clingstone Peaches, Using Ranking and Signal Detection Measures with Minimal Cross‐Sensory Interference" @default.
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- W2022808502 doi "https://doi.org/10.1111/j.1365-2621.1983.tb05047.x" @default.
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