Sensory and Chemical/Physical Quality Criteria of Frozen Peas Studied by Multivariate Data Analysis

Ninety‐six batches of peas ( Pisum sativum L. var. meduflare Alef.) chosen to represent many different types of quality variations, were analysed for 11 sensory and 11 chemical/physical variables. Mealiness, hardness, fruity and sweet flavor were found to be relevant sensory quality criteria by Principal Component Analysis and Analysis of Variance. These internal quality criteria seemed to describe a type of variation different from external quality variables such as color, appearance and size. About 60% of the total variation in the sensory variables could be predicted by the chemical/physical measurements as modelled by a two‐block Partial Least Squares Regression method. Alcohol insoluble solids contributed the most, especially to describe the “water” variation represented by mealiness and juiciness. The sensory and chemical/physical quality criteria were interpreted in terms of quality variations in the material as mainly due to maturation and growing seasons.