Diversity in sensory quality and determining factors influencing mandarin flavor liking.
Identifieur interne : 000693 ( Main/Exploration ); précédent : 000692; suivant : 000694Diversity in sensory quality and determining factors influencing mandarin flavor liking.
Auteurs : Livnat Goldenberg [Israël] ; Yossi Yaniv ; Tatiana Kaplunov ; Adi Doron-Faigenboim ; Nir Carmi ; Ron PoratSource :
- Journal of food science [ 1750-3841 ] ; 2015.
English descriptors
- KwdEn :
- Adult, Citrus (chemistry), Citrus (classification), Citrus paradisi (chemistry), Citrus paradisi (classification), Citrus sinensis (chemistry), Citrus sinensis (classification), Consumer Behavior, Female, Food Preferences, Fruit (chemistry), Humans, Male, Middle Aged, Principal Component Analysis, Taste.
- MESH :
- chemistry : Citrus, Citrus paradisi, Citrus sinensis, Fruit.
- classification : Citrus, Citrus paradisi, Citrus sinensis.
- Adult, Consumer Behavior, Female, Food Preferences, Humans, Male, Middle Aged, Principal Component Analysis, Taste.
Abstract
We evaluated the sensory quality of 42 mandarin varieties that belong to 7 different natural subgroups: common mandarin (Citrus reticulata Blanco), Clementine (Citrus clementina Hort. ex. Tan), Satsuma (Citrus unshiu Marcovitch), Mediterranean mandarin (Citrus deliciosa Tenore), King mandarin (Citrus nobilis Loureiro), and mandarin hybrids, such as tangor (Citrus reticulata × Citrus sinensis) and tangelo (Citrus reticulata × Citrus paradisi). Consumer flavor acceptance tests revealed wide diversity in flavor preferences among mandarin varieties and subgroups. Furthermore, descriptive flavor-analysis tests conducted with the aid of a trained sensory panel revealed that the 9 most preferred varieties had similar flavor profiles, characterized by high sweetness, moderate to low acidity levels, low bitterness and gumminess, strong fruity and mandarin flavor, and high juiciness. The average total soluble solids (TSS) and acidity levels among the highly preferred varieties were 13.1% and 1.1%, respectively. In contrast, the 8 least preferred varieties were either too sour or gummy or had low levels of sweetness, fruity, or mandarin flavor, and either high acidity levels (>1.4%) or low TSS levels (<12.0%). Pearson tests revealed significant positive correlations between flavor acceptance and perceptions of sweetness, fruitiness, and mandarin flavor, and negative correlations with acidity levels and perceptions of sourness, bitterness, and gumminess. Principle component analysis clearly distinguished between highly accepted varieties that were tightly correlated with high TSS levels and perceptions of sweetness fruitiness and mandarin flavor, as compared with the least accepted varieties that were correlated with high acidity levels and perceptions of sourness, bitterness, and gumminess.
DOI: 10.1111/1750-3841.12742
PubMed: 25559381
Affiliations:
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Diversity in sensory quality and determining factors influencing mandarin flavor liking.</title><author><name sortKey="Goldenberg, Livnat" sort="Goldenberg, Livnat" uniqKey="Goldenberg L" first="Livnat" last="Goldenberg">Livnat Goldenberg</name><affiliation wicri:level="1"><nlm:affiliation>Dept. of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel; Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew Univ. of Jerusalem, Rehovot, 76100, Israel.</nlm:affiliation><country xml:lang="fr">Israël</country><wicri:regionArea>Dept. of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel; Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew Univ. of Jerusalem, Rehovot, 76100</wicri:regionArea><wicri:noRegion>76100</wicri:noRegion></affiliation></author><author><name sortKey="Yaniv, Yossi" sort="Yaniv, Yossi" uniqKey="Yaniv Y" first="Yossi" last="Yaniv">Yossi Yaniv</name></author><author><name sortKey="Kaplunov, Tatiana" sort="Kaplunov, Tatiana" uniqKey="Kaplunov T" first="Tatiana" last="Kaplunov">Tatiana Kaplunov</name></author><author><name sortKey="Doron Faigenboim, Adi" sort="Doron Faigenboim, Adi" uniqKey="Doron Faigenboim A" first="Adi" last="Doron-Faigenboim">Adi Doron-Faigenboim</name></author><author><name sortKey="Carmi, Nir" sort="Carmi, Nir" uniqKey="Carmi N" first="Nir" last="Carmi">Nir Carmi</name></author><author><name sortKey="Porat, Ron" sort="Porat, Ron" uniqKey="Porat R" first="Ron" last="Porat">Ron Porat</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2015">2015</date><idno type="RBID">pubmed:25559381</idno><idno type="pmid">25559381</idno><idno type="doi">10.1111/1750-3841.12742</idno><idno type="wicri:Area/PubMed/Corpus">000227</idno><idno type="wicri:Area/PubMed/Curation">000227</idno><idno type="wicri:Area/PubMed/Checkpoint">000227</idno><idno type="wicri:Area/Ncbi/Merge">001969</idno><idno type="wicri:Area/Ncbi/Curation">001969</idno><idno type="wicri:Area/Ncbi/Checkpoint">001969</idno><idno type="wicri:Area/Main/Merge">000693</idno><idno type="wicri:Area/Main/Curation">000693</idno><idno type="wicri:Area/Main/Exploration">000693</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Diversity in sensory quality and determining factors influencing mandarin flavor liking.</title><author><name sortKey="Goldenberg, Livnat" sort="Goldenberg, Livnat" uniqKey="Goldenberg L" first="Livnat" last="Goldenberg">Livnat Goldenberg</name><affiliation wicri:level="1"><nlm:affiliation>Dept. of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel; Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew Univ. of Jerusalem, Rehovot, 76100, Israel.</nlm:affiliation><country xml:lang="fr">Israël</country><wicri:regionArea>Dept. of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel; Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew Univ. of Jerusalem, Rehovot, 76100</wicri:regionArea><wicri:noRegion>76100</wicri:noRegion></affiliation></author><author><name sortKey="Yaniv, Yossi" sort="Yaniv, Yossi" uniqKey="Yaniv Y" first="Yossi" last="Yaniv">Yossi Yaniv</name></author><author><name sortKey="Kaplunov, Tatiana" sort="Kaplunov, Tatiana" uniqKey="Kaplunov T" first="Tatiana" last="Kaplunov">Tatiana Kaplunov</name></author><author><name sortKey="Doron Faigenboim, Adi" sort="Doron Faigenboim, Adi" uniqKey="Doron Faigenboim A" first="Adi" last="Doron-Faigenboim">Adi Doron-Faigenboim</name></author><author><name sortKey="Carmi, Nir" sort="Carmi, Nir" uniqKey="Carmi N" first="Nir" last="Carmi">Nir Carmi</name></author><author><name sortKey="Porat, Ron" sort="Porat, Ron" uniqKey="Porat R" first="Ron" last="Porat">Ron Porat</name></author></analytic><series><title level="j">Journal of food science</title><idno type="eISSN">1750-3841</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adult</term><term>Citrus (chemistry)</term><term>Citrus (classification)</term><term>Citrus paradisi (chemistry)</term><term>Citrus paradisi (classification)</term><term>Citrus sinensis (chemistry)</term><term>Citrus sinensis (classification)</term><term>Consumer Behavior</term><term>Female</term><term>Food Preferences</term><term>Fruit (chemistry)</term><term>Humans</term><term>Male</term><term>Middle Aged</term><term>Principal Component Analysis</term><term>Taste</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus</term><term>Citrus paradisi</term><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" qualifier="classification" xml:lang="en"><term>Citrus</term><term>Citrus paradisi</term><term>Citrus sinensis</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Adult</term><term>Consumer Behavior</term><term>Female</term><term>Food Preferences</term><term>Humans</term><term>Male</term><term>Middle Aged</term><term>Principal Component Analysis</term><term>Taste</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">We evaluated the sensory quality of 42 mandarin varieties that belong to 7 different natural subgroups: common mandarin (Citrus reticulata Blanco), Clementine (Citrus clementina Hort. ex. Tan), Satsuma (Citrus unshiu Marcovitch), Mediterranean mandarin (Citrus deliciosa Tenore), King mandarin (Citrus nobilis Loureiro), and mandarin hybrids, such as tangor (Citrus reticulata × Citrus sinensis) and tangelo (Citrus reticulata × Citrus paradisi). Consumer flavor acceptance tests revealed wide diversity in flavor preferences among mandarin varieties and subgroups. Furthermore, descriptive flavor-analysis tests conducted with the aid of a trained sensory panel revealed that the 9 most preferred varieties had similar flavor profiles, characterized by high sweetness, moderate to low acidity levels, low bitterness and gumminess, strong fruity and mandarin flavor, and high juiciness. The average total soluble solids (TSS) and acidity levels among the highly preferred varieties were 13.1% and 1.1%, respectively. In contrast, the 8 least preferred varieties were either too sour or gummy or had low levels of sweetness, fruity, or mandarin flavor, and either high acidity levels (>1.4%) or low TSS levels (<12.0%). Pearson tests revealed significant positive correlations between flavor acceptance and perceptions of sweetness, fruitiness, and mandarin flavor, and negative correlations with acidity levels and perceptions of sourness, bitterness, and gumminess. Principle component analysis clearly distinguished between highly accepted varieties that were tightly correlated with high TSS levels and perceptions of sweetness fruitiness and mandarin flavor, as compared with the least accepted varieties that were correlated with high acidity levels and perceptions of sourness, bitterness, and gumminess.</div></front></TEI><affiliations><list><country><li>Israël</li></country></list><tree><noCountry><name sortKey="Carmi, Nir" sort="Carmi, Nir" uniqKey="Carmi N" first="Nir" last="Carmi">Nir Carmi</name><name sortKey="Doron Faigenboim, Adi" sort="Doron Faigenboim, Adi" uniqKey="Doron Faigenboim A" first="Adi" last="Doron-Faigenboim">Adi Doron-Faigenboim</name><name sortKey="Kaplunov, Tatiana" sort="Kaplunov, Tatiana" uniqKey="Kaplunov T" first="Tatiana" last="Kaplunov">Tatiana Kaplunov</name><name sortKey="Porat, Ron" sort="Porat, Ron" uniqKey="Porat R" first="Ron" last="Porat">Ron Porat</name><name sortKey="Yaniv, Yossi" sort="Yaniv, Yossi" uniqKey="Yaniv Y" first="Yossi" last="Yaniv">Yossi Yaniv</name></noCountry><country name="Israël"><noRegion><name sortKey="Goldenberg, Livnat" sort="Goldenberg, Livnat" uniqKey="Goldenberg L" first="Livnat" last="Goldenberg">Livnat Goldenberg</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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