TY - JOUR
T1 - Sensory characterization of two California-grown avocado varieties (Persea americana Mill.) over the harvest season by descriptive analysis and consumer tests
AU - Hausch, Bethany J.
AU - Arpaia, Mary Lu
AU - Campisi-Pinto, Salvatore
AU - Obenland, David M.
N1 - Publisher Copyright:
© 2021 Institute of Food Technologists. This article has been contributed to by US Government employees and their work is in the public domain in the USA.
PY - 2021/9/1
Y1 - 2021/9/1
N2 - Abstract: In this work, descriptive analysis (DA) and consumer panels were conducted on “Hass” and “3-29-5” (GEM®) avocados, grown in southern California. Both panels encompassed at least five time points across the 2019 harvest season. The DA panel identified and evaluated overall richness, creamy, smooth, watery, oily, sweet, bitter, umami, salty, astringent, buttery, nutty, and green. The texture attributes received the highest scores in both “Hass” and “3-29-5.” Both varieties increased in richness, creaminess, and oiliness at harvests 5 and 6. The consumer panel found that “3-29-5” showed more changes in its eating experience over the season than “Hass,” which agreed with dry weight data collected in a simultaneous analytical study. Correspondence analysis indicated that “Hass” samples had a consistent sensory profile over the harvest season, whereas “3-29-5” changed substantially, becoming more closely associated with a positive eating experience late in the harvest season. This is the first work to characterize avocado flavor over the harvest season using both trained and consumer sensory panels. Practical Application: Many aspects of avocado were found to have some impact on flavor, but textural properties were by far the most important in determining how well the fruit was liked. This information will be useful in future taste evaluations of avocado and the ongoing development of new avocado varieties.
AB - Abstract: In this work, descriptive analysis (DA) and consumer panels were conducted on “Hass” and “3-29-5” (GEM®) avocados, grown in southern California. Both panels encompassed at least five time points across the 2019 harvest season. The DA panel identified and evaluated overall richness, creamy, smooth, watery, oily, sweet, bitter, umami, salty, astringent, buttery, nutty, and green. The texture attributes received the highest scores in both “Hass” and “3-29-5.” Both varieties increased in richness, creaminess, and oiliness at harvests 5 and 6. The consumer panel found that “3-29-5” showed more changes in its eating experience over the season than “Hass,” which agreed with dry weight data collected in a simultaneous analytical study. Correspondence analysis indicated that “Hass” samples had a consistent sensory profile over the harvest season, whereas “3-29-5” changed substantially, becoming more closely associated with a positive eating experience late in the harvest season. This is the first work to characterize avocado flavor over the harvest season using both trained and consumer sensory panels. Practical Application: Many aspects of avocado were found to have some impact on flavor, but textural properties were by far the most important in determining how well the fruit was liked. This information will be useful in future taste evaluations of avocado and the ongoing development of new avocado varieties.
KW - avocado
KW - consumer test
KW - descriptive analysis
KW - flavor
KW - harvest
KW - sensory
UR - http://www.scopus.com/inward/record.url?scp=85112365763&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.15867
DO - 10.1111/1750-3841.15867
M3 - Article
C2 - 34383297
AN - SCOPUS:85112365763
SN - 0022-1147
VL - 86
SP - 4134
EP - 4147
JO - Journal of Food Science
JF - Journal of Food Science
IS - 9
ER -