Table 6 Descriptive analysis attributes and references—13 judges (9 females, ages 25–75) were trained to perform generic descriptive analysis on market-available Navel oranges using a 10 cm line scale
From: Chemical and sensory analysis of commercial Navel oranges in California
Modality | Term | Description | Reference | anchors |
|---|---|---|---|---|
Appearance | Size | Relative size of the fruit | Low, 1.5 inch diamater; high, 4 inch diameter | Low–high |
Blemished | Amount of blemishes on the peel of the fruit | Low, unblemished; high, severe scarring and blemishes | Low–high | |
Exterior color hue | Hue of the peel | Low, yellow; high, dark orange | Low–high | |
Uniformity of color | Relative uniformity of color of the peel over the entire fruit | Low, radical color change across the fruit; high, very uniform in color | Low–high | |
Texture (by hand) | Fruit firmness | Hardness of the whole fruit | Low, very soft fruit; high, very firm fruit | Low–high |
Bumpiness | Amount of ridges and bumps on the exterior of the fruit | Low, very smooth peel; high, very bumpy/textured skin | Low–high | |
Aromas and flavors | Overall aroma intensity | Overall orthonasal intensity of aroma while peeling the fruit | Low–high | |
Overall flavor intensity | Overall retronasal intensity of aroma while peeling the fruit | Low–high | ||
Orange | Aroma (orthonasal) and flavor (retronasal) intensity of orange | 0.5 g orange essential oil (sun essentials) + 20 g water | Low–high | |
Mandarin | Aroma (orthonasal) and flavor (retronasal) intensity of mandarin | 0.3 g tangerine essential oil (Healing Solutions) + 16 g water | Low–high | |
Lemon/Lime | Aroma (orthonasal) and flavor (retronasal) intensity of a lemon and lime combination | 2 g zest, 2 g juice, and 8 g pulp from a Eureka lemon and lime | Low–high | |
Grapefruit | Aroma (orthonasal) and flavor (retronasal) intensity of grapefruit | g zest, 8 g juice, and 16 g pulp from a grapefruit | Low–high | |
Fruity | Aroma (orthonasal) and flavor (retronasal) intensity of fruity notes, like apple and cherry | 2 tbl fruit cocktail (Del Monte) | Low–high | |
Tropical | Aroma (orthonasal) and flavor (retronasal) intensity of tropical-like notes of pineapple, mango, and banana | 1/4 cup pineapple orange guava juice blend (Meadow Gold) | Low–high | |
Floral | Aroma (orthonasal) and flavor (retronasal) intensity of flowers, like orange blossom and lavender | 20 mL orange blossom water (Carlo Enterprises) | Low–high | |
Pine | Aroma (orthonasal) and flavor (retronasal) intensity of pine-like notes | 2 g crushed needles from a white fir tree (Abies concolor) | Low–high | |
Grass | Aroma (orthonasal) and flavor (retronasal) intensity of grass-like notes | 1 g cut grass (Poa pratensis) | Low–high | |
Waxy | Aroma (orthonasal) and flavor (retronasal) intensity of wax-like notes | 1 crayon (Crayola), chopped into 1/2″ pieces | Low–high | |
Fermented | Aroma (orthonasal) and flavor (retronasal) intensity of fermented citrus | 1 rotted Clementine mandarin | Low–high | |
Woody | Aroma (orthonasal) and flavor (retronasal) intensity of wood-like notes | One moth ball (CedarFresh) | Low–high | |
Sweet | Taste associate with small sugars | 30 mL syrup from a jar of canned mandarins in light syrup (Del Monte) | Low–high | |
Sour | Taste associated with acids | 30 mL fresh squeezed lemon juice | Low–high | |
Bitter | Taste associate with bitterants | 30 mL fresh squeezed grapefruit juice | Low–high | |
Peeling | Peelability | Ease of removing the peel from the fruit | Low, very difficult to peel; high, very easy to peel | Low–high |
Peel elasticity | Pliability of peel after removed from fruit | Low, very crumbly; high, very elastic | Low–high | |
Peel thickness | Thickness of peel after removed from fruit | Low, ~1/8″ thick; high, ~1/2″ thick | Low–high | |
Separability of segments | Ease of separating the segments from each other without tearing the membrane | Low, very difficult to separate; high, segments separate very easily | Low–high | |
Albedo | Quantity of albedo | Amount of albedo on the exterior of the fruit after peeling | Low–high | |
Interior appearance | Interior color | Color of the interior flesh of the fruit | Low, pale yellow; high, dark orange | Low–high |
Size of navel | Size of navel as it protrudes to the inside of the fruit. | Low, no interior navel; high, interior navel encompasses 1/3 of fruit | Low–high | |
Plumpness | How plump the segments appear after separation from each other | Low, very shriveled; high, very plump or full segments | Low–high | |
Juiciness | Amount of juice released when chewing a segment of the fruit | Low, very dry; high, very juicy | Low–high | |
Firmness of membrane | Force required to break the membrane encasing the vesicles | Low, very easy to bite through; high, very difficult to bite through | Low–high | |
Fibrousness | Level of force required to chew through the juice vesicles | Low, vesicles not clearly defined; high, vesicles clearly defined and firm | Low–high | |
Astringency | Mouthfeel associated with astringent foods | 1 cm × 1 cm × 1 cm cube of unripe hachiya persimmon | Low–high |
