RT Journal Article
SR Electronic
T1 Effect of Grape Maturity, Sample Order, and Sex of the Taster on the Flavor Response of Supermarket Customers
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 86
OP 95
DO 10.5344/ajev.1972.23.2.86
VO 23
IS 2
A1 Nelson, K. E.
A1 Allen, J. W.
A1 Schutz, H. G.
YR 1972
UL http://www.ajevonline.org/content/23/2/86.abstract
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.