When measuring the responses of panelists, the main principle behind sensory evaluation, a variety of sensory tests can be used. This new 4-page publication is the second in a series designed to assist producers in the small-to-medium-sized sensory evaluation of their horticultural crops, outlining the types of data and sensory measurement techniques utilized in sensory evaluation. Written by Sean Michael Campbell and Charles A. Sims, and published by the UF/IFAS Environmental Horticulture Department.
Given the economic impact associated with the value and acceptability of horticultural crops, sensory evaluation is commonly employed in research, product development, and quality control, with very specific parameters outlined for its proper execution. The resulting data can be used to make sound decisions about crop quality and marketability, ultimately determining the overall value. This new 3-page publication of the UF/IFAS Environmental Horticulture Department is the first in a series designed to assist producers in the small-to-medium-scale sensory evaluation of their horticultural crops, outlining sensory attributes essential to sensory evaluation, including appearance, aroma, texture, and flavor. Written by Sean Michael Campbell and Charles A. Sims.
Hops (Humulus lupulus) are perennial plants commonly harvested for their mature strobiles, also referred to as cones, which are primarily dried and used as a bittering agent and preservative in beer production. The two primary factors of harvest timing and harvest method can have large impacts on the quality and economics of the finished product. The decision of when and how to harvest is important and should rely upon growing-region-specific environmental conditions, physical observations of the cones, and the wants and needs of the individual producer. This new 4-page publication of the UF/IFAS Environmental Horticulture Department describes the primary methods used in hop harvesting, including field, indoor, and machine harvesting. Written by Sean Michael Campbell and Brian J. Pearson.
Butterfly pea (Clitoria ternatea), a twining vine native to Southeast Asia, produces deep blue to purple flowers that bloom nearly year-round in ideal conditions. When extracted in a liquid, the addition of a mild acid such as lemon or lime juice turns the naturally deep blue to purple color into a much lighter pink or purple color, giving the extract its color-changing ability. This new 5-page publication of the UF/IFAS Environmental Horticulture Department outlines the use of butterfly pea flower extract (BPFE) as a pH-dependent natural colorant, including an explanation of the science behind the color change, detailed parameters for flower extraction, instructions for storage and processing of the extract as well as a discussion of some of the other benefits of using BPFE. Written by Sean Michael Campbell and Brian Pearson.