Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.)

Abstract

This work aimed to characterize the sensory attributes of hot air-dried persimmon (Diospyros kaki) chips, correlate these attributes with consumer hedonic information, and, by doing so, present recommendations for cultivars that are most suitable for hot-air drying. A trained sensory panel evaluated dried persimmon samples (representing 40 cultivars) for flavor, taste/aftertaste, and texture. In addition, in each of two tests conducted in different years, more than 100 consumers provided hedonic evaluations of 21 unique samples in a ranking task with a balanced incomplete block design. A partial least squares regression model correlating the mean hedonic ranking to the trained panel data was developed using the data from the first consumer panel. The predictions from the model were correlated with the second panel to verify the model. It was found that including taste, aftertaste, and texture data (but not specific flavor attribute data) produced a predictive model (Spearman's ρ=0.83). This indicates that flavor is likely secondary to taste and texture in dried persimmon chips. Using the validated predictive model, 6 of the 40 persimmon cultivars tested are recommended for a dried chip product; these cultivars are 'Fuyu', 'Lycopersicon', 'Maekawa Jiro', 'Nishimura Wase', 'Tishihtzu', and 'Yotsumizo'.

Fruits and vegetables often have differences across cultivars in flavor, taste, and texture, making it impractical to simultaneously screen many cultivars for sensory attributes and consumer preference. In this work, a balanced incomplete block design for consumer tests and mixed-type trained sensory panel data were used to screen 40 persimmon cultivars to identify the best ones for making a dried chip-style product. Using a validated predictive model, 6 of the 40 cultivars tested are recommended.

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