Sensory lexicon for mango as affected by cultivars and stages of ripeness.
Suwonsichon S., Chambers E. IV, Kongpensook V., Oupadissakoon C.
Author Affiliation: Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Journal of Sensory Studies 27 : 148-160
Abstract : 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.