Sensory Lexicon of Pomelo Fruit over Various Cultivars and Fresh‐Cut Storage

Abstract

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

Influence of crystal promoters on sensory characteristics of heat‐resistant compound chocolate

“…Descriptive sensory analysis, similar to that used by Ledeker et al . (), Rosales & Suwonsichon () and Pujchakarn et al . (), was used to evaluate sensory characteristics of the compound chocolate samples.…”

“…Descriptive sensory analysis, similar to that used by Ledeker et al (2014), Rosales & Suwonsichon (2015) and Pujchakarn et al (2016), was used to evaluate sensory characteristics of the compound chocolate samples. The procedure involved using a trained panel to develop or refine a lexicon, which took four 3-h sessions in this study.…”

Development of a lexicon for flavor and texture of fresh peach cultivars

“…Published terms from previous fresh fruit lexicons were provided to the panelists as a reference for lexicon development. Such studies included apples (Vara‐Ubol et al, ), mangoes (Suwonsichon et al, ), pomelo fruit (Rosales & Suwonsichon, ), and texture attributes developed for peach and nectarine descriptive analysis (Contador et al, ). Modalities included appearance, aroma/flavors, textures, and feeling factors.…”

Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce

“…Five 3‐hr orientation sessions were held to develop a sensory lexicon for seasoning soy sauce using a profile method that was adapted from Keane () and used in other studies (Cherdchu, Chambers, & Suwonsichon, ; Koppel & Chambers ; Ledeker, Suwonsichon, Chambers, & Adhikari, ; Rosales & Suwonsichon, ; Lee & Chambers, ; Vázquez‐Araújo, Chambers, & Carbonell‐Barrachina, ; Suwonsichon, Chambers, Kongpensook, & Oupadissakoon, ). Researchers and one panelist evaluated all 25 seasoning soy sauce samples and sorted the samples based on similarity of sensory characteristics into six different groups.…”