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Changes in the Sensory Characteristics of Mango Cultivars During the Production of Mango Purée and Sorbet

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Changes in the Sensory Characteristics of Mango Cultivars During the Production of Mango Purée and Sorbet DIFFERENCES IN SENSORY CHARACTERISTICS AMONG VARIOUS MANGO CULTIVARS IN THE FORM OF FRESH SLICED MANGO, MANGO PURÉE, AND MANGO SORBET by CHRISTIE N. LEDEKER B.S., University of Delaware, 2008 A THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Interdisciplinary Food Science Graduate Program Department of Human Nutrition KANSAS STATE UNIVERSITY Manhattan, Kansas 2011 Approved by: Major Professor Dr. Delores H. Chambers Abstract Fresh mangoes are highly perishable, and therefore, they are often processed to extend shelf-life and facilitate exportation. Studying the transformation that mango cultivars undergo throughout processing can aid in selecting appropriate varieties for products. In the 1st part of this study, the flavor and texture properties of 4 mango cultivars available in the United States (U.S.) were analyzed. Highly trained descriptive panelists in the U.S. evaluated fresh, purée, and sorbet samples prepared from each cultivar. Purées were made by pulverizing mango flesh, passing it through a china cap, and heating it to 85 °C for 15 s. For the sorbets, purées were diluted with water (1:1), sucrose was added, and the bases were frozen in a batch ice cream freezer. Much of the texture variation among cultivars was lost after fresh samples were transformed into purées, whereas much of the flavor and texture variation among cultivars was lost once fresh mangoes and mango purées were transformed into sorbets. Compared to the other cultivars, Haden and Tommy Atkins underwent greater transformations in flavor throughout sorbet preparation, and processing reduced the intensities of some unpleasant flavors in these cultivars. Tommy Atkins was the only cultivar that had flavor differences from other cultivars when it was in sorbet. Results suggest that cultivar variation is generally not detectable in mango sorbet unless the cultivar has a distinct initial flavor. In the 2nd part of this study, descriptive panelists in Thailand evaluated the flavor and texture properties of fresh samples and purées prepared from 6 cultivars grown in Thailand. Thermal processing had unique effects on the flavor of each cultivar, especially Nam Dok Mai and Chok Anun; Nam Dok Mai significantly decreased in mango identity and peach flavors after processing, whereas Chok Anun significantly increased in sweet, mango identity, and pineapple flavors. Although a slight amount of flavor variation among cultivars was lost because of thermal processing, most of the texture variation was eliminated. Because of significant changes in flavor and texture after heat treatment of mango cultivars, manufacturers should select cultivars for mango purées based on their properties after thermal processing. Table of Contents List of Figures............................................................................................................................... vii List of Tables ...............................................................................................................................viii Acknowledgements......................................................................................................................... x CHAPTER 1 - Literature Review...................................................................................................1 Mango Production and Distribution ........................................................................................... 1 World Mango Production and Distribution ............................................................................ 1 Mango Production and Distribution in the U.S. and Thailand ............................................... 3 U.S. Market......................................................................................................................... 3 Thai Market......................................................................................................................... 3 Nutritional Aspects ..................................................................................................................... 4 Mango Cultivars ......................................................................................................................... 5 Flavor and Texture Variation in Cultivars.................................................................................. 6 Physico-chemical and Texture Variation................................................................................ 7 Aromatic Composition........................................................................................................ 7 Sugar Composition ........................................................................................................... 14 Acidity............................................................................................................................... 18 Texture .............................................................................................................................. 18 Differences in Sensory Properties among Mango Cultivars................................................. 19 Descriptive Analysis ......................................................................................................... 20 Relating Descriptive and Instrumental Data..................................................................... 22 Consumer Studies ............................................................................................................. 25 Mango Processing..................................................................................................................... 27 Mango Purée ......................................................................................................................... 27 Mango Sorbet........................................................................................................................ 28 Conclusions............................................................................................................................... 30 References ................................................................................................................................ 31 CHAPTER 2 - Materials and Methods ......................................................................................... 41 iii Section 1– Changes in the Sensory Characteristics of Mango Cultivars during the Production of Mango Purée and Sorbet ...................................................................................................... 41 Samples ................................................................................................................................. 41 Preparation of Purées ............................................................................................................ 41 Preparation of Sorbets........................................................................................................... 42 Instrumental Measurements .................................................................................................. 43 Orientation and Lexicon Development................................................................................. 43 Test Design and Sample Evaluation ..................................................................................... 50 Data Analysis ........................................................................................................................ 51 Section 2 – Comparison of Sensory Attributes in Fresh Mangoes and Heat-treated Mango Purées Prepared from Thai Cultivars........................................................................................ 52 Mango Samples..................................................................................................................... 52 Preparation of Purée.............................................................................................................. 52 Instrumental Measurements .................................................................................................. 53 Sample Preparation and Serving........................................................................................... 53 Orientation and Lexicon Development................................................................................. 54 Test Design and Sample Evaluation ..................................................................................... 63 Data Analysis ........................................................................................................................ 63 References ................................................................................................................................ 65 CHAPTER 3 - Changes in the Sensory Characteristics of Mango Cultivars during the Production of Mango Purée and Sorbet ................................................................................................... 66 Abstract..................................................................................................................................... 66 Introduction............................................................................................................................... 66 Materials and Methods.............................................................................................................. 68 Samples ................................................................................................................................. 68 Sample preparation ..............................................................................................................
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