Sensory Analysis of Pawpaw (Asimina triloba) Pulp Puree: Consumer Appraisal and Descriptive Lexicon

Robert Brannan, Dane Salabak and David Holben

Journal of Food Research, 2012, vol. 1, issue 1

Abstract: Consumer and descriptive sensory analysis was performed on pawpaw pulp. Consumer sensory analysis showed that mango was preferred compared to the pawpaw, but that only one-third of those who preferred the mango were correctly able to identify it. Consumers generated 25 flavor descriptors for pawpaw pulp, with banana and mango being the most identified. Descriptive sensory analysis was performed on pawpaw pulp that was stored frozen in the presence or absence of air and with and without heat treatment. Differences in color were detected, however no differences in any of the sensory attributes were detected during 12 months of frozen storage, suggesting that the flavor of pawpaw pulp is stable during frozen storage. The comprehensive analysis of the sensory and quality of pawpaw pulp described in this paper, including the development of a defined, standardized pawpaw sensory lexicon, is an important step in the evolution of pawpaw research.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2012
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/404949/files/13510-45380-1-PB.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:404949

Access Statistics for this article

More articles in Journal of Food Research from Canadian Center of Science and Education
Bibliographic data for series maintained by AgEcon Search ().