2.6.2. Discriminative and descriptive quality assays
For discriminative assays a triangle test was developed to determine whether there were any sensory differences between the control and pressurized kiwi purée samples over 21 storage days. Each panel member was presented with the two sample types (control and pressurized, stored at 4 °C) in eight different sessions held over three weeks, which represents four sampling week periods (0, 1, 2 and 3), two for each sampling week. The procedure for descriptive assays was similar to that described in the literature for kiwifruit by other authors (Jaeger et al., 2003). A sensory vocabulary was developed and refined over a period of three weeks in eight sessions. On the first day of training the panel carried out a descriptor generation exercise. Each panelist was presented
2.6.2. Discriminative and descriptive quality assays For discriminative assays a triangle test was developed to determine whether there were any sensory differences between the control and pressurized kiwi purée samples over 21 storage days. Each panel member was presented with the two sample types (control and pressurized, stored at 4 °C) in eight different sessions held over three weeks, which represents four sampling week periods (0, 1, 2 and 3), two for each sampling week. The procedure for descriptive assays was similar to that described in the literature for kiwifruit by other authors (Jaeger et al., 2003). A sensory vocabulary was developed and refined over a period of three weeks in eight sessions. On the first day of training the panel carried out a descriptor generation exercise. Each panelist was presented
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