Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.)

Abstract

This work aimed to characterize the sensory attributes of hot air‐dried persimmon (Diospyros kaki) chips, correlate these attributes with consumer hedonic information, and, by doing so, present recommendations for cultivars that are most suitable for hot‐air drying. A trained sensory panel evaluated dried persimmon samples (representing 40 cultivars) for flavor, taste/aftertaste, and texture. In addition, in each of two tests conducted in different years, more than 100 consumers provided hedonic evaluations of 21 unique samples in a ranking task with a balanced incomplete block design. A partial least squares regression model correlating the mean hedonic ranking to the trained panel data was developed using the data from the first consumer panel. The predictions from the model were correlated with the second panel to verify the model. It was found that including taste, aftertaste, and texture data (but not specific flavor attribute data) produced a predictive model (Spearman's ρ=0.83). This indicates that flavor is likely secondary to taste and texture in dried persimmon chips. Using the validated predictive model, 6 of the 40 persimmon cultivars tested are recommended for a dried chip product; these cultivars are ‘Fuyu’, ‘Lycopersicon’, ‘Maekawa Jiro’, ‘Nishimura Wase’, ‘Tishihtzu’, and ‘Yotsumizo’.

Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development

“…Thus, the final goal of this work was to address this knowledge gap and give growers/processors some guidance for cultivar selection for hot-air drying. This goal is in support of a larger project on enhancing the marketability of persimmons grown in the U.S. State of California; other aspects of the larger project have been reported in our previous works [ 1 , 2 , 30 ].…”

“…Full details of the hot-air drying method are given in our previous work [ 1 ]. Briefly, prior to drying, freshly-harvested fruit were stored for an average of 7 days (range of 3 to 15 days).…”

“…To encourage more widespread consumption of persimmons, researchers have endeavored to develop a value-added product (a hot-air-dried persimmon “chip”) that is shelf-stable and easily produced. Several groups [ 1 , 2 , 3 , 4 , 5 , 6 ] have previously conducted exploratory studies of sliced, hot-air-dried persimmon chips. However, in-depth information on the texture of these products is lacking.…”

Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage

“…Still, the fruit is rarely consumed in the United States; it is sold in fresh form primarily in farmers' markets in the State of California and nationwide in Asian specialty grocery stores. us, several recent efforts have been made to increase the marketability of persimmon fruit by the development of hot-air-dried chips as a value-added product [2][3][4]. One hallmark of persimmons that could potentially be an impediment to consumer acceptance of a hot-air-dried product is certain persimmon cultivars' astringent mouthfeel.…”

“…One hallmark of persimmons that could potentially be an impediment to consumer acceptance of a hot-air-dried product is certain persimmon cultivars' astringent mouthfeel. Fortunately, hot-air-drying of some (but not all) astringent cultivars results in low to no astringency in dried persimmon chips, and the popular cultivar "Hachiya" is one that responds favorably to hot-air-drying [3].…”