University of California

Publications - Sensory Evaluation

Effect of Ethylene and Temperature Conditioning on Sensory Attributes and Chemical Composition of 'Comice' Pears

Warangkana Makkumrai, Hanne Sivertsen, David Sugar, Susan E. Ebeler, Florence Negre-Zakharov, and Elizabeth J. Mitcham

Pear, Sensory Evaluation

Volatile Compound Emissions and Sensory Attributes of 'Big Top' Nectarine and 'Early Rich" Peach Fruit in Response to a Pre-Storage Treatment Before Cold Storage and Subsequent Shelf-Life

J. Cano-Salazar, M.L. López, C.H. Crisosto, G. Echeverría

Peach, Sensory Evaluation

Storage Temperature and Time Influences Sensory Quality of Mandarins by Altering Soluble Solids, Acidity and Aroma Volatile Composition

David Obenland, Sue Collin, Bruce Mackey, James Sievert, Mary Lu Arpaia

Citrus Fruit, Orange, Quality Evaluation, Sensory Evaluation, Storage

Relationship of Soluble Solids, Acidity and Aroma Valatiles to Flavor in Late-Season Navel Oranges

D. Obenland, S. Collin, J. Sievert, K. Fjeld, and M.L. Arpaia

Citrus Fruit, Orange, Quality Evaluation, Sensory Evaluation

Effect of Gaseous Ozone and Hot Water on Microbial and Sensory Quality of Cantaloupe and Potential Transference of Escherichia coli O157:H7 during Cutting

Maria V. Selma, Ana M. Ibanez, Ana Allende, Marita Cantwell, Trevor Suslow

Food Safety, Fresh-cut Fruits, Fresh-cut Vegetables, Melons, Sensory Evaluation

Procedures for the Sensory Evaluation of Horticultural Crops

Christi M. Heintz, and Adel A. Kader

Sensory Evaluation
February 1983


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