PT  - JOURNAL ARTICLE
AU  - Nelson, K. E.
AU  - Allen, J. W.
AU  - Schutz, H. G.
TI  - Effect of Grape Maturity, Sample Order, and Sex of the Taster on the Flavor Response of Supermarket Customers
AID  - 10.5344/ajev.1972.23.2.86
DP  - 1972 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 86--95
VI  - 23
IP  - 2
4099  - http://www.ajevonline.org/content/23/2/86.short
4100  - http://www.ajevonline.org/content/23/2/86.full
SO  - Am J Enol Vitic.1972 Jan 01; 23
AB  - 'Perlette' table grapes harvested at Indio, California, at 12-20° Balling (°B) and cooled immediately were flown to Chicago the next day. The cold berries were cut from the stems and separated with a graduated series of sugar solutions into maturity levels of 12, 14, 16, 18, and 20°B ± 0.5°B. The respecrive Balling-acid ratios were 11:1, 15:1, 17:1, 23:1, and 30:1. One berry of each level was presented to a customer in a Jewel Food Store in randomized order. A 9-point hedonic scale of 4 levels of "like" and "dislike" (extremely, very much, moderately, and slightly) and one of "neither" was feasible within the practical limit of 2-4 minutes per participant if the interviewer first established whether the response was "like" or "dislike", then the degree (extremely to slightly). For the 375 tasters interviewed acceptability increased markedly with °B. Further, tasters liked 20°B grapes more if they followed 12°B fruit, and disliked 12°B grapes more when they followed those of 20°B. Women showed a stronger dislike than men for lower-maturity berries, and at the same time a slightly stronger like than men for higher-maturity grapes.