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

SUBMITTER: Milczarek RR 

PROVIDER: S-EPMC5778222 | biostudies-literature | 2018 Jan

REPOSITORIES: biostudies-literature