Sensory properties and consumer acceptance of sweet tamarind varieties grown in Thailand

Oupadissakoon, Chintana; Chambers, Edgar; Kongpensook, Varapha; Suwonsichon, Suntaree; Yenket, Renoo; Retiveau, Annlyse

doi:10.1002/jsfa.3925

Cited by 12 publications

(12 citation statements)

References 171 publications

(199 reference statements)

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“…A lexicon (terminology, definitions and references) for describing the flavor and texture characteristics of mangoes was developed during the two orientation sessions to assist in testing. Similar studies have been conducted for rose apples (Vara-Ubol et al 2006) and sweet tamarind (Oupadissakoon et al 2010).…”

Section: Panelistssupporting

confidence: 61%

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Sensory Lexicon for Mango as Affected by Cultivars and Stages of Ripeness

Suwonsichon

Chambers

Kongpensook

et al. 2012

Journal of Sensory Studies

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A lexicon consisting of 20 flavor attributes and 11 texture attributes was developed by a highly trained descriptive panel to describe sensory characteristics of nine cultivars of ripe and green mangoes grown in Thailand. Results showed that the attributes were able to describe great variation both in flavor and texture characteristics among samples. Principal component analysis grouped the attributes into six key dimensions that explained 73.3% of total variability of all mango samples. However, all the attributes were needed to explain the complete variation among samples. Attributes such as mango identity, woody, various fruit notes, floral/perfumy, earthy, sweet, mealy, fiber amount and size, slickness, chemical, peel‐like, sour, bitter, piney and spicy differentiated among cultivars. Other attributes such as viney, green, firmness, cohesiveness of mass, astringent, particle amount and size, slimy, fermented, animalic, pulpy residue and starchy explained changes in sensory characteristics occurring during ripening of the fruit. PRACTICAL APPLICATION Mango is growing in popularity around the world. Mango cultivars vary greatly in aroma, flavor and texture, especially among the main types, ripe and green mango. This research provided information on how sensory characteristics, especially flavor and texture, differed among mango cultivars and how those characteristics changed during ripening of the fruit. This information could be useful for mango producers in selecting highly desirable traits while slowly eliminating less desirable traits of certain cultivar, and useful for mango exporters in selecting cultivars that will be successful in their target markets. The lexicon could also be used for future sensory research on mangoes.

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Section: Panelistssupporting

confidence: 61%

“…Similar studies have been conducted for rose apples (Vara‐Ubol et al . 2006) and sweet tamarind (Oupadissakoon et al . 2010).…”

Section: Methodsmentioning

confidence: 99%

Sensory Lexicon for Mango as Affected by Cultivars and Stages of Ripeness

Suwonsichon

Chambers

Kongpensook

et al. 2012

Journal of Sensory Studies

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“…They are also a relevant tool for communication among sensory panels, sensory scientists, product developers, marketing professionals, and suppliers who may have different understandings of the same sensory attribute due to differences in perception, background knowledge, and culture (Suwonsichon, ). Lexicons are useful for marketing product development, research on varietals, optimization of products, quality control, and breeding programs (Hayakawa et al, ; Koppel & Chambers, ; Oupadissakoon et al, ).…”

Section: Introductionmentioning

confidence: 99%

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

Journal of Sensory Studies

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A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw-like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present in most of the samples. Other characteristics such as green, floral, spice brown, and petroleum-like appeared in less than 50% of the samples. The sensory profile of mate tea was complex but differed for various teas. This terminology can be useful for manufacturers, producers, and consumers and helpful for the standardization of mate tea. Practical applicationThe development of a sensory lexicon for mate tea can be helpful for the entire mate tea chain from grower to producer to consumer. Such a lexicon aids researcher in breeding programs for Yerba Mate, can help crop managers producing mate tea with the desired characteristics; assists manufacturers in differentiating products, categorizing and selecting of raw material, optimizing processes and developing new products;and can ensure consumers they are getting a consisted, expected product. Such data are critical for use in sensory studies where descriptive data are related to consumer preferences and for conducting studies in different, labs, regions, and countries.

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“…Preference mapping is a graphic display created by multivariate analysis methods which enables researchers to understand how attributes influence on consumer liking, [1,2] the differences among products, [3,4] and products and consumers segments. [5][6][7] Preference maps are also used in predicting new prototypes for industries.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of new strawberry vinegars by preference mapping

Úbeda

Callejón

Troncoso

et al. 2017

International Journal of Food Properties

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Consumers' acceptance of new strawberry vinegars was evaluated, and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must, were evaluated jointly. Due to obtaining the highest percentage of consumer acceptance, cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin, and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers' preferences are raisin, toasted caramel, spicy, and liqueur aroma. ARTICLE HISTORY

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Sensory properties and consumer acceptance of sweet tamarind varieties grown in Thailand

Cited by 12 publications

References 171 publications

Sensory Lexicon for Mango as Affected by Cultivars and Stages of Ripeness

Sensory Lexicon for Mango as Affected by Cultivars and Stages of Ripeness

Development of a preliminary sensory lexicon for mate tea

Consumer acceptance of new strawberry vinegars by preference mapping

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