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

机译：柿饼（Diospyros kaki sp。）的描述性感官属性和享乐等级的合成

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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’.
机译：这项工作旨在表征柿饼的风干特性，将这些属性与消费者享乐信息相关联，从而为最适合于风干的栽培品种提供建议。训练有素的感官小组评估了柿饼样品（代表40个品种）的风味，味道/余味和质地。此外，在不同年份进行的两次测试中的每项测试中，超过100位消费者在具有平衡的不完整块设计的排序任务中，对21个独特样本进行了享乐评价。使用来自第一个消费者面板的数据，开发了将平均享乐率与受训面板数据相关联的偏最小二乘回归模型。来自模型的预测与第二小组相关联以验证模型。发现包括味道，余味和质地数据（但不包括特定的风味属性数据）产生了预测模型（Spearman的ρ= 0.83）。这表明在柿饼干中，风味可能仅次于味道和质地。使用经过验证的预测模型，建议将40个柿子品种中的6个用于干片产品。这些品种是“ Fuyu”，“ Lycopersicon”，“ Maekawa Jiro”，“ Nishimura Wase”，“ Tishihtzu”和“ Yotsumizo”。

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