Sensory Quality, Texture and Chemical Composition Analysis of Pumpkin

doi:10.7506/spkx1002-6630-201305006

Abstract

Abstract: Ten samples with apparent differences in taste were selected from 127 pumpkin samples through sensory evaluation for the determination of texture parameters and biochemical indicators and the analysis of correlation of sensory attributes with texture parameters or biochemical indicators. Sensory attributes of pumpkin were assigned into three principal components: the first principal component including farinograph properties, moistness and sweetness, the second principal component including flouryness and fiber content, and the third principal component including harness and fragility, and texture parameters were also assigned into three principal components: the first principal component including hardness, resilience and shear force, the second principal component including cohesiveness, and the third principal component including adhesiveness and springiness. Sensory attributes of pumpkin revealed different correlations with texture parameters and biochemical indicators. The key sensory attributes of pumpkin were farinograph properties, moistness and sweetness.

Key words: pumpkin, sensory assessment, texture analysis, chemical composition analysis, principal component analysis

CLC Number:

TS255.2

YIN Ling，WANG Chang-lin*，WANG Ying-jie，XIANG Cheng-gang，CHEN Hua. Sensory Quality, Texture and Chemical Composition Analysis of Pumpkin[J]. FOOD SCIENCE, 2013, 34(5): 26-30.

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