Sensory characteristics of “Shine Muscat” grapes based on consumer reviews and human and intelligent sensory evaluation
Yingjin Qi, Mengshi Wang, Ningjing Wan, Dingze Yin, Mengyuan Wei, Xiangyu Sun, Yulin Fang, Tingting Ma
Abstract
Sensory evaluation and flavor studies of “Shine Muscat” grapes are crucial for its further development. Consumer evaluations indicated that the main sensory characteristics were “fresh”, “sweet”, “rose” flavor, “thin skin”, “thick flesh”, “juicy” and “crisp” texture, “full”, “large fruity grain” and “green” appearance attributes. Manual sensory evaluation have also uncovered additional sensory attributes such as “glossy”, “crisp”, “seeded” and “fruity”. Manual sensory evaluation was conducted to determine changes in the sensory qualities during home storage, and a sensory wheel for “Shine Muscat” grapes was established. The intelligent sensory evaluation results corroborated those of the manual sensory evaluation and revealed changes in the sensory characteristics of “Shine Muscat” grapes during storage. The typical sensory characteristics of “Shine Muscat” grapes were retained after 8 days of home storage, and there was less loss of appearance, texture and taste characteristics during low-temperature storage. The three evaluation methods complemented and corroborated each other.