A lexicon consisting of 30 sensory attributes was developed by a highly trained descriptive panel to describe aroma, flavor and texture characteristics of pomelo cultivars popularly cultivated and consumed in Thailand. Pomelo samples were precut, placed on styrofoam trays, overwrapped with polyethylene film and stored at 5C and 85% relative humidity for up to 7 days. Results showed that the attributes were able to describe great variation in aroma, flavor and texture characteristics among pomelo samples. Principal component analysis grouped the attributes into five key dimensions that explained 77.5% of total variability. Attributes such as citrus identity, pomelo identity, viney, floral, overall sweet, overall sour, hardness, firmness, moisture release, chewiness and fibrous explained differences among cultivars as well as changes occurring during fresh-cut storage of some cultivars. While attributes such as orange peel, bitter, astringent and particles differentiated cultivars among each other. PRACTICAL APPLICATIONSConsumption market for fresh-cut pomelo is steadily expanding, especially in European countries. There are a number of pomelo cultivars and those cultivars vary greatly in aroma, flavor and texture. This research provided information on how sensory characteristics differed among pomelo cultivars and how those characteristics changed during fresh-cut storage. This information could be useful for pomelo exporters in selecting cultivars that will be successful in their target markets. It is also useful for retailers in knowing the approximate storage duration of the precut pomelo fruits without detrimental quality changes. These results are the first to define sensory characteristics of pomelos and the lexicon could be used for future research on pomelo. bs_bs_banner Journal of Sensory Studies

The effects of the addition of crystal promoting additives to compound chocolate viscosity and melting characteristics were evaluated in this study. Three types of crystal promoters, namely CP1, CP2, and CP3, were added at varying concentrations (0.25, 0.5, 0.75, and 1.0%). The compound chocolate with no added crystal promoters served as a control. Increase in viscosity with increasing additive concentration was observed among all samples regardless of additive type. Addition of CP1 resulted in significant changes in dimensions and shape deformation after incubation at 40°C for 24 h except at 0.25% concentration. Samples with CP2 and CP3 were fairly stable at 40°C with only CP3 0.25% melting. Crystal promoter type influenced the melting properties of the samples, as determined through differential scanning calorimetry, particularly in terms of T index and ΔH M. The ΔH M of all the samples decreased, while the addition of CP1 decreased T index values, and adding CP2 and CP3 increased the T index. Additive type had limited effects on T peak , T onset , and T endset. Results suggest that crystal promoters added to compound chocolate affect their viscosity and thermal behavior.

Summary Three additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on sensory characteristics of heat‐resistant compound chocolates using trained descriptive panellists. The non‐heat‐resistant compound chocolate with no CP added served as a control. CP1 was composed of mono‐ and diglycerides and polyglycerol esters from high oleic sunflower oil. CP2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 consisted of triglycerides from fully hydrogenated canola oil. The sample with 0.25% CP1 was most comparable to the control with higher cocoa, dark brown, bitter aromatic and sweet intensities and faster melting rate but lower wax‐coating mouthfeel than the samples with CP2 and CP3 at all concentrations (P ≤ 0.05). Varying the composition and concentration of crystal promoter added to compound chocolate impacts product sensory quality which in turn affects commercial applications.

Three additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on fat bloom inhibition in heat-resistant compound chocolates. CP1 was composed of mono-and diglycerides and polyglycerol esters from high-oleic sunflower oil. CP2 consisted of mono-and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 was composed of triglycerides from fully hydrogenated canola oil. Based on instrumental and sensory evaluations, all crystal promoters significantly (P ≤ 0.05) delayed fat bloom formation. Although compound chocolate with 0.25% CP1 showed more rapid bloom development than those with CP2 and CP3, addition of the crystal inhibitor sorbitan tristearate (STS) to the sample at 0.5% concentration further delayed (P ≤ 0.05) fat bloom development. The considerable delay in fat bloom formation suggests that the addition of carefully selected crystal modifier additives can improve the quality of heat-resistant compound chocolates.Crystal modifier ability to delay fat bloom C. K. Rosales et al. 2344