2.8. Sensory analysis
Sensory analysis was performed one hour after the cut and after 5 and 12 days of storage. To define the sensory profile (UNI 10957, 2003), a descriptive panel of 15 judges, aged between 25 and 32 years was employed. The judges were trained in three preliminary sessions and during their training period they produced a list of descriptors useful to define the sensory profile of the peach fresh-cut (Di Miceli et al., 2010; Montevecchi et al., 2013). On the basis of the frequency of citation (>60%), eleven descriptors were selected to be inserted in the card: odor: floral and peach; taste: juiciness (rheological), sweetness, sourness, bitterness; flavor: floral, herbaceous and peach; overall liking.