Sensory characteristics and categorization of pineapple paste from 2 varieties of pineapple
2010
Vijirat Kamchoom(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:vkll_sc@hotmail.com | Chintana Oupadissakoon(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Thongchai Suwonsichon(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Pineapple paste is a popular product. Research on sensory characteristics of pineapple paste that influence consumer acceptance and is important to quality of the products is needed. The objective of this research is to study descriptive sensory characteristics of two varieties of pineapple, Sriracha var. (Pattavia var.) and Phuket var. Samples are twelve treatments of pineapple pastes prepared from varied ratio of sugar, glucose syrup and moltodextrin with one commercial pineapple paste sample (Sriracha var.) as a control sample. Ten trained generic descriptive panelists evaluated samples by considering 7 sensory characteristics resulted in 34 attributes (6 appearances, 4 aromas, 3 flavors, 9 textures, 4 basic tastes, 3 chemicals, and 5 aftertastes). Analysis of characteristics and treatment by cluster and Principle component analysis showed that pineapple paste from Phuket var. and Sriracha var. are different. Samples can be categorized into three groups. Phuket var. pineapple paste contained dark yellow-brown, strong aroma and slightly sour. Sriracha var. pineapple paste contained slightly shiny appearance, moderate hard and sticky texture. Commercial sample group contained high fibrous, very sweet and high pineapple flavor.
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