Description:
<jats:title>Summary</jats:title><jats:p>A methodology of sensory and instrumental texture analysis was developed on a <jats:styled-content style="fixed-case">P</jats:styled-content>rotected <jats:styled-content style="fixed-case">D</jats:styled-content>esignation of <jats:styled-content style="fixed-case">O</jats:styled-content>rigin artichoke. Descriptive sensory analysis was applied on artichokes collected in two different geographical areas during the harvest time. Eight trained assessors evaluated the thistle odour, sweet, bitter, astringent, crunchy, fleshy and tender attributes. Instrumental texture, on artichoke heads and leaves, was evaluated with a texture analyser applying the cutting test and the texture profile analysis. The geographical area seems to affect the profile less than the harvest time. Instrumental texture analysis highlighted significant differences between the two geographical areas and during the harvest time. It can be assumed that, at the end of the biological cycle, artichokes are more suited to processing rather than for fresh consumption.</jats:p>