Department of Nutrition and Food Sciences, Texas Woman's University, 304 Administration Dr., Denton, TX, USA.
J Food Sci. 2021 Apr;86(4):1384-1392. doi: 10.1111/1750-3841.15648. Epub 2021 Mar 1.
Watermelon flesh is widely consumed for its appealing flavor and refreshing properties, though the rind of the fruit also has traits of interest, especially its nutritional benefits. This study aimed to determine if watermelon flesh blended with 0%, 10%, 20%, and 30% w/w rind could appeal to consumers, and the effect of rind on the refreshing perception was investigated. Consumers (n = 102) evaluated the liking and intensity levels of overall flavor, sweet, sour, green, watermelon flavor, and refreshing quality along with questions regarding the texture, off flavors, and aftertaste of the samples. The addition of rind was acceptable up to the 20% rind level, which was given an overall rating above the midpoint of the scale, while the 10% and 0% rind samples did not differ significantly (P < 0.001). Overall liking most strongly correlated with sweet liking (r = 0.78, P < 0.001) and watermelon flavor liking (r = 0.77, P < 0.001). Refreshing liking most strongly correlated with watermelon flavor liking (r = 0.75, P < 0.001) and decreased with addition of rind in the samples (P < 0.001). The excessive green notes, off flavors, and undesirable texture of rind decreased the hedonic and refreshing ratings of samples with 20% and 30% rind, respectively. This research demonstrated the acceptability of using up to 20% rind to supplement watermelon juice blends and results suggested that watermelon flavor drives the refreshing perception. PRACTICAL APPLICATION: These findings exhibit the diversity in consumer preferences for watermelon flesh blended with rind using a consumer test. The refreshing properties of watermelon flesh as related to sweetness and watermelon flavor, along with the flavor and mouthfeel attributes contributed by watermelon rind, are highlighted. Manufacturers of fruit-based beverages can apply this research to inform development of refreshing products, watermelon flavored products, or products that utilize rind waste.
西瓜果肉因其诱人的口感和清爽的特性而广受欢迎，但其果皮也具有一定的特点，尤其是其营养价值。本研究旨在确定西瓜果肉与 0%、10%、20%和 30%w/w 果皮混合是否能吸引消费者，并研究果皮对清爽口感的影响。102 名消费者评估了整体风味、甜味、酸味、绿色、西瓜味和清爽度的喜好和强度水平，以及对样品质地、异味和余味的问题。添加果皮至 20%的水平是可接受的，其整体评分高于量表的中点，而 10%和 0%果皮样品的评分没有显著差异（P < 0.001）。整体喜好与甜味喜好（r = 0.78，P < 0.001）和西瓜味喜好（r = 0.77，P < 0.001）相关性最强。清爽度喜好与西瓜味喜好相关性最强（r = 0.75，P < 0.001），随着样品中果皮的添加而降低（P < 0.001）。果皮过多的绿色调、异味和不理想的质地降低了添加 20%和 30%果皮的样品的愉悦度和清爽度评分。这项研究证明了在西瓜汁混合中使用高达 20%果皮的可接受性，并表明西瓜味驱动了清爽口感。实际应用：这些发现展示了消费者对果肉混合果皮的西瓜的不同偏好，使用消费者测试。强调了西瓜肉的清爽特性与甜味和西瓜味的关系，以及西瓜皮的风味和口感特性。水果饮料制造商可以应用这项研究为开发清爽产品、西瓜味产品或利用果皮废物的产品提供信息。
