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Consumer Liking of Thai Mangoes
Tipvanna Ngarmsak and Kasem NatachaiDepartment of Food Technology
Faculty of Technology Khon Kaen University, Thailand
Introduction• Thailand - a mango producing country
1966 rank 6th in the world (1.14 m t)2005 rank 3rd in the world (1.8 m t)
• But the export volume was low• Mangoes - largest production area among
all fruits• Mangoes - promoted as a product
“Champion”
• They are different in their fruits and flesh characteristics
• They are all in yellow colored and very flavorful when ripe
• They have potential for export • Thailand has exported mangoes to
neighbor countries and likes to increase export volume to Japan, China, Hong Kong and the Middle East markets
• If the sensory characteristics that drive the liking of Thai mangoes by the target consumers are identified, the most suitable variety of Thai mangoes could then be selected for exporting to that target markets.
• This would help to increase the export volume of Thai mangoes.
The aim of this study was: 1. To determine the preference among selected Thai varieties by Japanese, Chinese, Hong Kong and Middle-East consumers2. To determine the sensory characteristics liking by the consumers
The outcome would provide information which could be used by growers, plant selectors and breeders, and exporters and marketers, to develop the Thai mango export industry.
Consumer preference testConsumers: Japanese, Chinese (from mainland),
Hong Kong and Middle-East tourists in Thailand Sensory Evaluation: 9-point hedonic scalesensory attributes for fruit- skin color, skin appearance, fruit size, fruit shape, fruit aroma and overall liking
sensory attributes for flesh- flesh color, flesh flavor, flesh texture and overall liking
questionnaire - Japanese, Chinese and English languages
Trained panelists: 11 panelists (5 males and 6 females)
Sensory attribute descriptors: using the Repertory Grid Technique
Intensity scale: 110 mm line scale for the key sensory characteristics of the mango fruit and flesh
Data analysis and statisticsConsumer preference : ANOVA QDA: ANOVA &PCA Relationship between consumer liking & sensory dimensions:
Multiple Linear Regression
All results: SPSS, version 10
Figure 1 Sensory Attribute Rating of Mango Fruit by Japanese Consumers
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Peel Colour Peel Appearnce Fruit Size Fruit Shape Aroma Overall Liking
Attributes
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Kaew (SK007) Chokanan Nam Dok Mai Sri Thong Mahachanok Rad Kensington
Figure 2 Sensory Attribute Rating of Mango Flesh by Japanese Consumers
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Flesh Colour Taste Texture Overall Liking
Attributes
Liking Score
Kaew (SK007) Chokanan Nam Dok Mai Sri Thong Mahachanok Rad Kensington
Figure 3 Sensory Attribute Rating of Mango Fruit by Chinese Consumers
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Peel Colour Peel Appearnce Fruit Size Fruit Shape Aroma Overall Liking
Attributes
Liki
ng S
core
Kaew (SK007) Chokanan Nam Dok Mai Sri Thong Mahachanok Rad Kensington
Figure 4 Sensory Attribute Rating of Mango Flesh by Chinese Consumers
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Flesh Colour Taste Texture Overall Liking
Attributes
Liking Score
Kaew (SK007) Chokanan Nam Dok Mai Sri Thong Mahachanok Rad Kensington
Figure 5 Sensory Attribute Rating of Mango Fruit by Hong Kong Consumers
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Peel Colour Peel Appearnce Fruit Size Fruit Shape Aroma Overall Liking
Attributes
Liki
ng S
core
Kaew (SK007) Chokanan Nam Dok Mai Sri Thong Mahachanok Rad Kensington
Figure 6 Sensory Attribute Rating of Mango Flesh by Hong Kong Consumers
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Flesh Colour Taste Texture Overall Liking
Attributes
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Kaew (SK007) Chokanan Nam Dok Mai Sri Thong Mahachanok Rad Kensington
Figure 7 Sensory Attribute Rating of Mango Fruit by the Middle-East Consumers
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Peel Colour Peel Appearnce Fruit Size Fruit Shape Aroma Overall Liking
Attributes
Liki
ng S
core
Kaew (SK007) Chokanan Nam Dok Mai Sri Thong Mahachanok Rad Kensington
Figure 8 Sensory Attribute Rating of Mango Flesh by Middle-East Consumers
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Flesh Colour Taste Texture Overall Liking
Attributes
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Kaew (SK007) Chokanan Nam Dok Mai Sri Thong Mahachanok Rad Kensington
• Fruit shape, fruit aroma and skin appearance were more highly correlated with overall liking of fruit
• Flesh flavor was more highly correlated with overall liking of flesh
Quantitative descriptive analysisSensory attributes: 11 for fruit 17 for fleshPCA of 11 fruit sensory attributes:Group 1: size, thickness, weight & fruit smellGroup 2: skin color & fruit length Group 3: skin smoothness& fruit firmness
The difference among these 6 fully ripe mangoes was most pronounced on the perception of fruit size, weight, thickness and fruit odor strength
Sensory attributes: 17 for fleshPCA of 17 flesh sensory attributes:Group 1: smoothness & juicinessGroup 2: stringy texture & odor strengthGroup 3: flesh colorGroup 4: flesh firmnessThe difference among the flesh of these
mangoes was most pronounced on smoothness and juiciness
Figure 1 A Perception of the Sensory Attribute Descriptors of the Fruit of the Six Mangoes on Principle Component 1 and 2
Size, thickness, weight & fruit smell
1.21.0.8.6.4.2-.0-.2-.4-.6
Skin color & fruit length
1.0
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-1.0
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Nam Dok Mai Sri Thong
Rad Mahachanok Chokanan
Kaew (SK007)
Kensington
Size, thickness, weight & fruit smell
1.21.0.8.6.4.2-.0-.2-.4-.6
.6
.4
.2
.0
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Nam Dok Mai Sri ThongRad Mahachanok
Chokanan
Kaew (SK007)
Kensington
Skin smoothness & fruit firmness
Figure 2 A Perception of the Sensory Attribute Descriptors of the Fruit of the Six Mangoes on Principle Component 1 and 3
Smoothness & Juiciness
Stringy texture & Odor strength
.6.4.20.0-.2-.4-.6-.8
.6
.4
.2
0.0
-.2
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Nam Dok Mai Sri Thong
Rad
Mahachanok
Chokanan
Kaew (SK007)
Kensington
Figure 3 A Perception of the Sensory Attribute Descriptors of the Flesh of the Six Mangoes on Principle Component 1 and 2
Smoothness & Juiciness
.6.4.20.0-.2-.4-.6-.8
1.5
1.0
.5
0.0
-.5
-1.0
Nam Dok Mai Sri ThongRad
Mahachanok
Chokanan
Kaew (SK007)
KensingtonFlesh color
Figure 4 A Perception of the Sensory Attribute Descriptors of the Flesh of the Six Mangoes on Principle Component 1 and 3
Smoothness & Juiciness
.6.4.20.0-.2-.4-.6-.8
1.0
.8
.6
.4
.2
0.0
-.2
-.4
-.6
-.8
Nam Dok Mai Sri Thong
Rad
Mahachanok
Chokanan
Kaew (SK007)
Kensington
Flesh
firmness
Figure 5 A Perception of the Sensory Attribute Descriptors of the Flesh of the Six Mangoes on Principle Component 1 and 4
Sensory characteristics drive consumers to preference for Thai mangoes
Japanese & Hong Kong: color of fruit skin, fruit length, color of the flesh
Chinese: size of fruit, fruit thickness, fruit weight, smell of fruit, firmness of flesh
Middle- East: color of flesh