Evaluation of old apple cultivars by means of sensory analysis

Sensory analysis has been applied to characterize and to evaluate old/local germplasm with the aim to obtain information on fruit quality. Thirty-six old Italian cultivars were analysed for their sensory profile and qualitative characteristics in comparison with four cultivars presently widely grown in Italy. The fruits were tasted by 15-17 partially trained panelists, and the following descriptors were assessed by means of a non-structured scale: sweetness, acidity, flavour, astringency, crispness, firmness, mealiness, juiciness. Soluble solid content, titratable acidity, pH and penetrometric index were measured. The coefficients of multiple regression among global preference and sensory attributes show that sweetness and crispness were the most important determinants, sweet, crispy and aromatic apples being the most appreciated by the panelists. Positive relationship, with flavour and juiciness, and negative with astringency and mealiness were observed. Some local cultivars (Zuccherina, Iaccia) were appreciated at the same level of the old and always highly estimated Annurca and more than Golden Delicious, Red Delicious and Ozark Gold.