Principal component analysis of hedonic and fuzzy approach sensory evaluation for compositional optimization of Refractance-Window dried jackfruit leather

Kour, Manpreet; Datta, Anindita

doi:10.1007/s11694-023-01933-5

Food Measure

2023

DOI: 10.1007/s11694-023-01933-5

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Principal component analysis of hedonic and fuzzy approach sensory evaluation for compositional optimization of Refractance-Window dried jackfruit leather

Manpreet Kour

Anindita Datta

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2024

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Cited by 1 publication

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Selection of Grape Varieties for Canned Processing Based on Peeling Performance, Sensory Quality, and Storage Stability

Feng,

Wang,

Chen

et al. 2024

Sustainability

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The integration of grapes into canned food processing not only effectively extends their shelf life but also preserves their rich nutrition and delightful flavor. This marks a significant advancement toward value-added products and sustainability in the grape industry. This study aims to evaluate the appropriateness of different grape varieties for canned grape production, with a focus on peeling characteristics, sensory quality, and storage properties. Our findings reveal that Kyoho, Takatsuma, and Zuijinxiang grapes stand out as promising candidates, characterized by their ease of peeling, minimal peeling loss, and efficient peeling time. Subsequently, a fuzzy mathematical sensory evaluation approach was employed to assess the taste, flavor, texture, appearance, and size of the peeled grapes from nine grape varieties. Notably, Kyoho (3.87), Takatsuma (3.70), and Zuijinxiang (3.57) grapes exhibited superior sensory scores compared with the other varieties. Regarding storage quality, after 180 days of storage, Kyoho grapes exhibited lower color difference by 12.97–23.50%, higher brittleness by 13.77–19.17%, total phenolic content by 15.73–29.29%, total flavonoid content by 28.54–39.31%, anthocyanin content by 23.81–35.66%, and stronger antioxidant capacity (IC50 DPPH: 24.42–69.55%; IC50 ABTS: 13.27–57.43%) compared with Takatsuma and Zuijinxiang grapes. This comprehensive assessment highlights Kyoho grapes as the most suitable variety for canned grape production, followed by Takatsuma and Zuijinxiang grapes. Their exceptional peeling characteristics, sensory qualities, and notable storage resilience position them as promising candidates for commercialization, presenting substantial potential for widespread acceptance among consumers.

show abstract

Selection of Grape Varieties for Canned Processing Based on Peeling Performance, Sensory Quality, and Storage Stability

Feng,

Wang,

Chen

et al. 2024

Sustainability

View full text Add to dashboard Cite

show abstract

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Principal component analysis of hedonic and fuzzy approach sensory evaluation for compositional optimization of Refractance-Window dried jackfruit leather

Cited by 1 publication

References 42 publications

Selection of Grape Varieties for Canned Processing Based on Peeling Performance, Sensory Quality, and Storage Stability

Selection of Grape Varieties for Canned Processing Based on Peeling Performance, Sensory Quality, and Storage Stability

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