Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit

Zhao, Zhidan; Hao, Yaofei; Liu, Yijun; Shi, Yousheng; Lin, Xue; Wang, Lu; Wen, Pan; Hu, Xiaoping; Li, Jianxun

doi:10.1016/j.fochx.2023.100835

Cited by 6 publications

(3 citation statements)

References 39 publications

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“…The most preferred peel color was Pondoh Gading, which was brownish yellow, and the most disliked was Sari Intan 295, which was blackish brown. This was in agreement with Djaafar et al [5] and Zhao et al [28]Female panelists preferred Sari Intan 295, which has a very sweet taste, and disliked Pondoh Gading because of its slightly sour taste. This was similar to the male panelists' results.…”

Section: Consumer Characteristicsupporting

confidence: 90%

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Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia

Djaafar,

Marwati,

Budiyanti

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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Salak (Salacca zalacca) is an indigenous plant of Indonesia. It is widely distributed in several areas such as Yogyakarta, Bali, Sumatra, and Maluku. Several varieties of salak have been developed as a part of the government’s plant-breeding program. However, a detailed characterization of the sensory properties has not been reported. This study aimed to evaluate the chemical characteristics and consumer acceptance from six different varieties, namely Pondoh Super, Pondoh Madu, Pondoh Gading, Sari Intan 48, Sari Intan 295, and Sari Intan 541. Chemical characteristic tests included moisture content, fruit acidity (pH), total soluble solids, reducing sugar concentration, and vitamin C. Sensory evaluation on acceptance attributes, such as peel and flesh color, texture, aroma, taste, and overall preference was carried out by 40 untrained panelists. The results revealed that the chemical and sensory characteristics was varied among 6 varieties. Sari Intan 48 had the highest moisture content and pH compared to other varieties. Salak Pondoh Super had the highest levels of reducing sugar and vitamin C. On the other hand, Sari Intan 295 had the highest total soluble solids content. Male, female, and young panelists preferred the taste of Sari Intan 295. There was no significant difference in the parameters of peel color, flesh color, texture, aroma, taste, and overall preference in the adult panelists group. The group of panelists over 51 years old preferred the taste of the Sari Intan 541. The occurrence of a sour taste significantly affected panelists acceptance of salak fruit.

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Section: Consumer Characteristicsupporting

confidence: 90%

“…According to Liu et al [27], the volatile compounds identified in Pondoh Super were diverse. The volatiles of salak could be extracted using the supercritical fluid extraction (SFE) method and has the potential to be utilized in the pharmaceuticals and fragrances industries [28].…”

Section: B Sensory Characteristic Of Salak Fruitmentioning

confidence: 99%

Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia

Djaafar,

Marwati,

Budiyanti

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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show abstract

“…PCA is based on the principle of KL transformation, and through the way of dimensionality reduction, multiple variables are simplifed into a few composite variables, so that the existing few composite variables can directly refect the information of the original variables [40]. TAV can be used to assess the contribution of individual components to the favor, and compounds with a TAV value greater than 1 can be regarded as components that contribute signifcantly to the overall favor [41,42]. HCA is the process of calculating the similarity between samples by means of criteria that have been determined, simplifying and combining them by means of the degree of correlation, and dividing the similar analyzed samples into diferent groups for a comprehensive evaluation based on their respective characteristics [43].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Amino Acid Composition, Nutritional Value, and Taste of Fruits from Different Actinidia arguta Resources

He,

Qin,

Wen

et al. 2024

Journal of Food Quality

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The nutritional value and flavor and texture characteristics of fruits from different Actinidia argute resources were scientifically evaluated and compared. Using 35 A. arguta fruits as materials, the amino acid composition and content were determined by an automatic amino acid analyzer, and differentiation analysis, amino acid nutritional value evaluation, TAV flavor analysis, correlation analysis, PCA comprehensive evaluation, and cluster analysis were conducted to clarify the diversity of A. arguta resources in terms of amino acid content, composition, and flavor characteristics. Analysis of differential results showed that the A. arguta resource fruits contained 17 amino acids with a total amino acid content of 384.20∼2590.56 mg/100 g. The results of the nutritional value evaluation showed that the Leu of the fruits of the A. arguta resources all conformed to the ideal model proposed by FAO/WHO, and the Leu content of all the resources exceeded the human body’s needs, and it was also found that the first limiting amino acid of the Actinidia argute resources was Ile and the second limiting amino acid was Lys. TAV of the flavor-presenting amino acids was calculated to evaluate the flavor-presenting taste characteristics, and the amino acids that influenced the flavor of A. arguta fruit were Glu and Cys. PCA showed that the 2 principal components could better reflect the comprehensive information of amino acids in A. arguta, and the cumulative variance contribution rate was 87.88%, which could represent the main trend of amino acids in A. arguta. A comprehensive amino acid evaluation model was established, and the composite scores indicated that the top 5 excellent resources were S4, S10, S18, S25, and S30. Hierarchical cluster analysis classified the 35 A. arguta resources into 4 categories, which better reflected the differences in amino acid content and composition, nutritional value, and taste characteristics among A. arguta fruits from different collection sites.

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Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors

Zhang,

Ma,

Wan

et al. 2024

LWT

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Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit

Cited by 6 publications

References 39 publications

Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia

Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia

Characterization of Amino Acid Composition, Nutritional Value, and Taste of Fruits from Different Actinidia arguta Resources

Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors

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