The main objectives of this work are to better understand the effect of the structural parameters on the sensory perception of apple puree's texture. For this reason, a grinding-separation procedure was established in order to vary pulp content and particle size. The validation of the procedure was made by comparing laboratory samples and commercial products. It was observed that a third parameter, serum viscosity, should be included to complete the strategy; it was therefore modified by the addition of pectin. Thus two experimental designs were constructed, the first one for the effect of the pulp content and the particle size on the sensory properties, and the second one for the effect of thickening of the continuous phase and the admixing of purees with different particle sizes. A sensory descriptive profile was conducted: the most important attributes to describe the texture of apple purees were consistency and graininess. The thickening of the continuous phase led to an increase of the consistency perception and to a decrease of the graininess perception. Pulp content, particle size and serum viscosity are key structural parameters to master the texture of apple purees.
