Original scientific paper
https://doi.org/10.33128/pc.29.1-4.2
Sensory evaluation of chips from traditional apple varieties from the collection orchard Šašinovec
Jelena Gadže
orcid.org/0000-0003-2838-9217
; Agronomski fakultet Sveučilišta u Zagrebu , Zagreb
Dora Murtić
; Agronomski fakultet Sveučilišta u Zagrebu , Zagreb
Jana Šic Žlabur
orcid.org/0000-0002-3232-585X
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Kristina Batelja Lodeta
orcid.org/0000-0002-8488-3490
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Martina Skendrović Babojelić
orcid.org/0000-0002-8929-1216
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Abstract
The apple is the most common type of fruit in the Republic of Croatia, and apple chips are one of the most widely used products of this type of fruit on the market, along with juice. Apple varieties differ significantly in their chemical and sensory properties, which ultimately determines the characteristics and specifics of the product. In view of consumer demand, the market is increasingly looking for products with unique flavors, which is why varieties that are not as well represented in production are also gaining importance. Apple chips are considered different from traditional varieties and it is important to carry out a sensory evaluation before launching them on the market. The aim of the study was to conduct a sensory evaluation of chips made from five traditional apple varieties ('Brutnika', 'Majdofija', 'Winston', 'Muškatnica', 'Petrovnjača') grown in the collection orchard of the Faculty of Agriculture in Zagreb at the Šašinovec location, and to compare them with a commercially available sample of apple chips.. The tasting and sensory evaluation of apple chips was carried out on a sample of 27 consumers (51.85% male and 48.15% female) from different regions of Croatia, aged 18 to 49 years. Using a consumer-preference sensory test with a "hedonic scale", the panelists evaluated: firmness, crunchiness, mealiness, aroma, acidity, sweetness, flavor harmony, overall impression and external characteristics (shape, size, color and overall appearance). It was found that the commercial sample achieved the highest overall scores compared to chips made from traditional apple varieties. Chips from the traditional variety 'Winston' received the highest score, while chips from the traditional variety 'Brutnika' received the lowest score. The results obtained show the diversity of sensory and physicochemical properties of chips made from different apple varieties.
Keywords
apple; chips; evaluation; sensory
Hrčak ID:
345543
URI
Publication date:
12.3.2026.
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