|Malundo, T.M.M. - U.S. DISTILLED PRODUCTS|
|Shewfelt, R - DEPT FOOD SCI, UNIV OF GA|
|Ware, G - DEPT FOOD SCI, UNIV OF GA|
Submitted to: Journal of the American Society for Horticultural Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: August 25, 2000
Publication Date: December 26, 2000
Interpretive Summary: Fruit flavor is generally made up of sweetness, sourness, and aroma from a sensory standpoint corresponding to sugars, acids, and flavor volatile components biochemically. It is not understood how these components interact to give an overall flavor for a particular fruit, in this case mango. This study used taste testers to rate various flavor attributes of mango and related their findings to chemical measurements for sugars and acids. It was observed that the amount of sugar in mango affected human perception of sweetness, all aromatics and other flavor factors while the amount of acid affected perception of sweetness and peachy aroma among other quality factors.
Technical Abstract: Effects of sugar and acid on mango flavor perception were determined. Twelve treatments, identified using a constrained simplex lattice mixture design, were formulated by adding sugar (60%), citric acid (40%), and water to 50% mango homogenate. Using 150-mm unstructured line scales, a trained panel evaluated the treatments according to 11 flavor descriptors. Titratable acidity (TA), pH, and total soluble solids (TSS) were determined. Acid concentration affected ratings for sweet, peachy, astringent, and biting. Except for sour taste, all descriptors were affected by sugar content. Increasing water increased intensities of all flavor notes. pH, TA and TSS/TA correlated (p<0.01) with flavor properties sour, astringent, and biting.