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Sensory properties of Satsuma mandarin by quantitative descriptive analysis

감귤의 묘사적 관능 특성

  • Ku, Kyung Hyung (Research Group of Food Storage and Distribution, Korea Food Research Institute) ;
  • Lee, Kyung-A (Research Group of Food Storage and Distribution, Korea Food Research Institute) ;
  • Choi, Jeong Hee (Research Group of Food Storage and Distribution, Korea Food Research Institute)
  • 구경형 (한국식품연구원 저장유통연구단) ;
  • 이경아 (한국식품연구원 저장유통연구단) ;
  • 최정희 (한국식품연구원 저장유통연구단)
  • Received : 2014.08.05
  • Accepted : 2014.09.03
  • Published : 2015.04.30

Abstract

This study investigated the sensory attributes of Satsuma mandarins to provide basic data for the establishment of a quality grade establishment of mandarins. Samples of the mandarins in different sizes (small, medium, and large) were collected via organic green house cultivation, conventional cultivation without pesticides and conventional cultivation in Jeju Island. Eight trained panels performed the triplicate measurements. From the results of the quantitative descriptive analysis, mandarin samples were selected with five types of appearances (gloss intensity, color intensity, peel width, damage degree, and peel texture), three types of odors (sour, sweet, fresh), six types of tastes (sour, sweet, bitter, fresh, tasteless, and off flavor) four types of texture (hardness, granule toughness, juicy, and tough feel), and three types of after-tastes (sour, sweet, and bitter). The results of the analysis of the quality characteristics of the samples showed that their, pH, total acidity and solids contents differed depending on the size of the samples more than their cultivation methods. The correlation coefficients between the quality properties of the mandarins showed that their, sample size was positively correlated with their peel width and toughness. Moreover, the soluble solid of sample was positively correlated with its color intensity, sweet and fresh orange flavor. However, soluble solid content of the samples was negatively coreelated with their bitter flavor, tastelessness, and off flavor. In the principal component analysis of the sensory attributes data, PC1 represented the soluble solid, gross intensity, orange color, sour and sweet odor, unique mandarin flavor (sweet and, fresh orange), etc., and PC2 (26.77%) the size, pH, sample acidity, and peel texture.

Acknowledgement

Grant : 친환경 농식품의 관능과 이화학적 품질 지표 개발 및 계량화 기술 개발

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