Quality index of longkong (Lansium domesticum Corr.) on consumers acceptance
2010
Natthinan Lalokkaew(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:jiab_hort@hotmail.com | Anuvat Jangchud(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Objective of this study was to investigate the quality index of longkong which affected the acceptance of consumers by using Preference Mapping. Physical, chemical, sensory and preference of longkong at difference periods of storage time were obtained and used principal component analysis (PCA) and partial least squares regression (PLSR) for analysis. From the PCA data generated, the first two principal components explained 76.01 percent of the variability. The first principal component described the variations in appearance, odor and flavor. In addition, it could explain the changing of characteristics of longkong during storage time and relations between instrumental and sensory parameter was found while the second component described the variation in taste. PLSR suggested that L* and b* (brightness of skin) aroma and flavor of longkong were drivers of consumer liking.
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