Correlation of Organoleptic and Physico-Chemical Properties of Watermelons |
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| Lenka Kourimská, Lucie Nováková |
- Abstract:
- Quality of watermelons can be assessed by a variety of physical and chemical methods, which may reflect their sensory quality. This study deals with the determination of saccharides, ascorbic acid, titratable acidity, dry matter content, refractive index and colour of the pulp of 30 watermelons purchased in stores. The results of these evaluations were correlated with the results of sensory analysis, which was evaluated by the sensory profile focussed on overall appearance, intensity of colour, juiciness, pleasantness of consistency, pleasantness of taste, overall intensity of taste, and the intensities of sweet and sour tastes. The best score from sensory analysis had samples containing about 9 g/100 g of sugar. The most statistically significant correlations were found between pleasantness of consistency and juiciness, dry matter content and refractive index, and saccharose and dry matter content. These findings could be used in practice when replacing the sensory evaluation with the physico-chemical methods, and vice versa.
- Keywords:
- watermelon, sensory profile, sugars, colour, refractive index
- Download:
- IMEKO-TC23-2016-019.pdf
- DOI:
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