NDLI: Diversity in sensory quality and determining factors influencing mandarin flavor liking.

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Diversity in sensory quality and determining factors influencing mandarin flavor liking.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Goldenberg, Livnat Yaniv, Yossi Kaplunov, Tatiana Doron-Faigenboim, Adi Carmi, Nir Porat, Ron
Description	Country affiliation: Israel Author Affiliation: Goldenberg L ( Dept. of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel)
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.
File Format	HTM / HTML
ISSN	00221147
Issue Number	2
Volume Number	80
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2015-02-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Citrus Classification Fruit Chemistry Taste Adult Citrus Paradisi Citrus Sinensis Consumer Behavior Female Food Preferences Humans Male Middle Aged Principal Component Analysis Journal Article
Content Type	Text
Resource Type	Article
Subject	Food Science

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