文章基本信息

标题：Descriptive Sensory Analysis, Consumer Liking and Preference Mapping for Solar Dried Mangocv Dodo
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作者：Richard J Mongi ; Bernadette, Ndabikunze ; Bernard Chove 等
期刊名称：Food Science and Quality Management
印刷版ISSN：2225-0557
电子版ISSN：2225-0557
出版年度：2013
卷号：16
页码：16-23
语种：English
出版社：Food Science and Quality Management
摘要：Descriptive sensory characteristics, consumer liking and preference mapping of solar dried mango cv Dodo wereinvestigated in this study . Three solar drying methods solar cabinet direct dryer (CDD), cabinet mixed-mode dryer (CMD) and Tunnel dryer (TD) were used to dry mango samples while fresh sample was used as control. Descriptive sensory analysis was performed by 15 trained panelists who used 6 descriptors to quantitatively describe the sensory characteristics of mango samples while 78 consumers were used to assess the degree of liking of products’ sensory attributes using nine-point hedonic scale. External preference mapping was performed by relating sensory data with hedonic responses. Randomized complete block research design with panelists and samples as main principal factors was used. The results showed significant differences (p<0.05) in mean intensity scores of whiteness, hardness and sweetness attributes with dried samples having higher values than their fresh counterparts. Fresh sample had significantly (p<0.05) higher colour intensity score than dried samples. The consumer study showed that, with exception of taste attribute, consumers showed significant (p<0.05) differences in colour, texture, mouth feel and overall acceptability with fresh samples having higher values than dried counterparts. Moreover, the preference mapping results showed colour and acidity (flavour) attributes to be the main driver for positive consumer preference for fresh samples. Among the drying methods, tunnel dryer showed a relatively close relationship with these attributes than cabinet dryers. In conclusion, solar drying has significant effect on sensory attributes of dried mango especially colour and flavour which is also dependent on the drying method employed. Therefore, selection of appropriate drying method which will retain these attributes is of greater importance for consumer acceptability and marketability.
关键词：Mango; Sensory; Descriptive; Consumer; Preference Mapping