Determination of Sensory Components Accounting for Intervarietal Variation in Apple Sauce and Slices Using Factor Analysis

Factor analysis was used to identify a set of orthogonal sensory components which best account for the intervarietal variation of applesauce and apple slices. Six cultivars of apples with different processing characteristics were studied to determine a set of sensory descriptors for use in the evaluation of these products made from new cultivars and varietal blends. Seven sensory components, each described by various descriptors, were found for processed applesauce which account for 84% of the intervarietal variation among these six apple cultivars. Similarly, six sensory components were found for processed apple slices which account for 72% of the intervarietal variation between these cultivars.