Comparison of sensory characteristics on unripe and ripe stage of Mango cv. Nam Dok Mai.
Sarasuk C., Jangchud A.
Author Affiliation: Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand.
Proceedings of the 48th Kasetsart University Annual Conference, Kasetsart, 3-5 March, 2010. Subject: Agro-Industry : unpaginated
Abstract : The objective of this research to compare between sensory characteristics of Mango cv. Nam Dok Mai on unripe and ripe stage. Trained panels were use to generate sensory characteristics by generic descriptive analysis (GDA) technique and obtained 37 sensory characteristics which divided into 6 groups by the following sensory profile: (1) Appearance (2) Odor (3) Flavor (4) Taste (5) Texture and (6) Aftertaste. Principal Component Analysis (PCA) were used to explain relationship among sensory characteristics and results showed that the sensory characteristics could be separated obviously into 2 groups, the first group was obtained during ripen stage of mango and the others was observed in unripe stage. The opposite position between groups of sensory characteristics obtained by PC1 axis showed that when the stage of mango was changed, the sensory characteristics obviously express during each stage of mango will be difference. Mango cv. Nam Dok Mai was rated as Like moderately by untrained panel. The physical and chemical profile of ripe stage of Mango cv. Nam Dok Mai are L*a*b* of peel color (86.22, 3.13, 31.71), L*a*b* of flesh color (59.69, 7.44, 38.16), total soluble solid (16.69%), hardness value of flesh (0.43 N) and tritrable acid (0.16%).