Sensory Quality of Processed Vegetables from Organic and Conventional Cultivation

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  The effect of organic and conventional cultivation on sensory quality of processed cucumbers,bell pepper,zucchini and tomato fruits was studied.Quantitative Description Analysis (QDA) method and consumer likeness tests were applied to characterize the sensory quality of vegetable products.List of eleven to nineteen quality descriptors characteristic for particular type of product was selected and used in QDA method.Six categories of descriptors were selected:flavor,taste,color,overall appearance,texture and consistency.
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