Exploratory Study of Physicochemical, Textural, and Sensory Characteristics of Sugar-Free Traditional Plum Jams
This study was designed to find correlations between the physicochemical–textural–sensory characteristics of sugar-free plum jams, which could prove helpful for the industry to understand the consumers’ preferences, to manufacture traditional food products, and to control quality. The qualitative study was conducted on eight sugar-free traditional plum jam samples differing in plum species, geographical area, and processing technique. Good correlation was found between the physicochemical indices and sensory attributes as well as between texture parameters and sensory scores. The electronic nose system was used as a valuable tool for discriminating the samples. CLICK here for complete article. Journal of Texture Studies, Volume 45, Issue 2, pages 138–147, April 2014.