Dept. of Food Science and Technology, Univ. of California, Davis, 392 Old Davis Rd., Davis, CA, 95616, USA.
Food and Nutrition Graduate Program (PPGAN), Univ. Federal do Estado do Rio de Janeiro, 296 Avenida Pasteur, Rio de Janeiro, 22290-240, Brazil.
J Food Sci. 2019 Aug;84(8):2278-2288. doi: 10.1111/1750-3841.14724. Epub 2019 Jul 24.
This research measured the sensory characteristics and consumer acceptance of 15 cultivars of cantaloupe. Eleven trained panelists assessed melons by descriptive analysis. Northern California consumers (n = 171) evaluated the melons for overall, appearance, flavor, and texture liking on the 9-point hedonic scale and the adequacy of ripeness, sweetness, and firmness on a 5-point just-about-right (JAR) scale. Twenty-two sensory attributes differed significantly among the melons. CaldeoDF, Caldeo, Globstar, RML0499, and Caribbean Gold showed higher firmness, crunchiness, and denser textures. Impac presented higher watermelon flavor, bitterness, and sourness. Caldeo, CaldeoDF, Globstar, Magellan, and Sol Real had higher overall intensity, sweetness and oversweet flavor, longer-lasting aftertaste, and salivating mouthfeel. Consumers liked Magellan, Acclaim, and Primo most, and Aphrodite and Impac least, and the harvesting period was not critical to consumer acceptance. Sweet, oversweet flavor, and intense orange and richness of color were drivers of overall liking. Preference clustering identified three groups of consumers with distinct sensory preferences and favorite cultivars. JAR data showed Acclaim, Magellan, Primo, and Saguaro were just right for ripeness and so was Acclaim for firmness. All melons were judged not sweet enough. Growers and distributors could use the information from this research to improve the quality and appeal of the cantaloupe melon offering in the United States. PRACTICAL APPLICATION: We profiled the sensory attributes and measured consumer liking of 15 cantaloupe cultivars. Our findings should benefit producers and consumers equally as they identified those cultivars with the most promising sensory traits and they uncovered preference segments among a population of Northern California consumers as well as drivers of liking for those segments.
这项研究测量了 15 个品种的哈密瓜的感官特征和消费者接受度。11 名经过培训的品鉴员通过描述性分析来评估甜瓜。北加州消费者（n=171）使用 9 分愉悦量表评估了甜瓜的整体、外观、风味和质地喜好，使用 5 分恰到好处（JAR）量表评估了成熟度、甜度和硬度的适宜性。22 种感官属性在甜瓜之间存在显著差异。CaldeoDF、Caldeo、Globstar、RML0499 和 Caribbean Gold 表现出更高的硬度、脆性和更致密的质地。Impac 表现出更高的西瓜风味、苦味和酸味。Caldeo、CaldeoDF、Globstar、Magellan 和 Sol Real 具有更高的整体强度、甜度和过甜风味、更长的余味和生津口感。消费者最喜欢 Magellan、Acclaim 和 Primo，最不喜欢 Aphrodite 和 Impac，收获期对消费者接受度并不关键。甜、过甜的风味以及浓郁的橙色和丰富的颜色是整体喜好的驱动因素。偏好聚类确定了具有不同感官偏好和最喜爱品种的三个消费者群体。JAR 数据表明，Acclaim、Magellan、P rimo 和 Saguaro 的成熟度恰到好处，Acclaim 的硬度也恰到好处。所有的甜瓜都被认为不够甜。种植者和分销商可以利用这项研究的信息来提高美国哈密瓜的质量和吸引力。实际应用：我们对 15 个哈密瓜品种的感官属性进行了分析，并对消费者的喜好进行了测量。我们的研究结果应该让生产者和消费者都受益，因为它确定了那些具有最有前途感官特性的品种，并揭示了北加州消费者群体中的偏好细分以及这些细分群体对喜好的驱动因素。
