Peach Quality: Lexicon Development for Sensory Descriptive Quality Assessment of Fresh Peaches

The reduction in fresh peach consumption per capita has frequently been associated with consumer disapproval of peach quality. The assessment of peach quality, generally has been measured by instrumental methods and/or sensory evaluation. To comparably evaluate these methods, a multistep approach is being tested to measure peach quality with qualitative and quantitative analyses. The objective of this study was to develop a comprehensive lexicon that allows standardization of sensory descriptive testing for peach quality. A lexicon is a standardized vocabulary consisting of terms, definitions, and references used to describe attributes of products. Information can then be tested for correlation among instrumental values for development of a quality index. Fifty-two commercially grown peach varieties in Georgia were selected to represent the widespread variation in cultivars grown in the U.S. Six trained panelists were selected to establish terms with definitions and references over a 9-week period, from May to August 2015. Commercially ripe peaches were harvested and maintained in a refrigerated room (5 ± 2°C) for 4-5 days, followed by 2 days at room temperature (21 ± 1°C) and individually given to panelists. Each cultivar was evaluated for attributes of appearance, aromas, textures, flavors, and basic tastes. Attributes were defined and referenced on a 0 to 150-point scale for no presence to highly present. Forty-five attributes were developed with 12 aromas, 13 textures and feeling factors, and 12 flavor attributes. Additional attributes include three basic tastes, four aftertastes, and blush of flesh for appearance. Major terms within peach texture included crispness, juiciness, melting, and fibrousness, these terms appeared in 10, 13, 13, and 16 genotypes in a subsample of 25 peach varieties, respectively. These terms represent the major classification of peach flesh type in melting and non-melting varieties. Unique attributes, such as aromas of apple, citrus, and fruity were found in 2, 3, and 4 genotypes in a subsample of 25 cultivars, respectively. Sensory descriptive and consumer tests and instrumental quality testing (texture evaluation, sugar/acid testing, and volatile analyses) can provide the information necessary to develop a quality index for growers and researchers in peach production to improve market value.