Construction of a Sensory Attribute System for Red Fuji Apples and Analysis of Sensory Quality Differences Among Typical Production Regions

Abstract

Abstract: This study analyzed 25 Red Fuji apple samples collected from four representative production regions in China (Bohai Bay, Yellow River Fault Zone, Characteristic Region, and Northwestern Plateau) to construct a standardized sensory attribute system and to clarify sensory quality differences both among and within production regions. Through geometric mean–based screening and multivariate statistical refinement, a total of 24 core sensory descriptors were identified, encompassing appearance (8), taste (3), aroma (5), and texture (8). Quantitative descriptive analysis (QDA) based on this sensory framework revealed significant differences among regions in sweetness–acidity balance, aroma characteristics, and textural attributes. Samples from the Characteristic Region generally showed higher sweetness, larger watercore areas, and stronger aroma expression. Representative samples from major production areas, including Yantai in the Bohai Bay region (YT-01), Lingbao in the Yellow River Fault Zone (LB-01), Aksu in the Characteristic Region (AKS-02), and Liquan in the Northwestern Plateau (LQ), exhibited superior overall sensory performance within their respective regions. The sensory attribute system developed in this study provides a scientific basis for quality evaluation, regional characterization, and product grading of Red Fuji apples.

Key words: Red Fuji apple, sensory wheel, multivariate analysis, quantitative descriptive analysis (QDA), regional differences

CLC Number:

TS255.2

Ming-Zhu JIANG LEI ZHAO 丽霞 Li-XiaZHU Hou-Yin WANG Bo-lin SHI. Construction of a Sensory Attribute System for Red Fuji Apples and Analysis of Sensory Quality Differences Among Typical Production Regions[J]. FOOD SCIENCE.

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