| 【Objective】A protocol of quantitative descriptive analysis was proposed for the sensory evaluation of
Citrus grandis fruit quality for better assessment and guiding of cultivation of the fruit.【Method】The evaluation was
carried out by 5 sensory evaluation panels to quantitatively evaluate the sensory quality of pomelo of 7 different production
origins. Eight traits of sensory quality of peel aroma, pulp aroma, grain plumpness, juiciness, slaggability, sweetness, sourness
and bitterness were chosen for quantitative evaluation. In addition, the contents of water, soluble sugar, crude fiber, vitamin
C, total acid and ash of the frozen dried pulps were determined for the correlation analysis of these indexes with the sensory
traits. 【Result】 Results indicated that sourness had substantial deviation and juiciness was significantly affected by
sweetness, hence both were not suitable for sensory evaluation of pomelo; other 6 traits reflected the sensory quality of pomelo
well. Soluble sugar had highly significant positive correlation with sweetness (R=0.182), juiciness (R=0.182) and total score
(R=0.202). Total acid had highly significant positive correlation with slaggability (R=0.183), and had highly significant negative correlation with sweetness (R=-0.174) and grain plumpness (R=-0.168). Vitamin C content had highly significant positive
correlation with pulp aroma (R=0.198) and slaggability (R=0.195). Ash content had highly significant positive correlation with
sweetness (R=0.237), pulp aroma (R=0.196) and total sensory score (R=0.193), and it also had significant positive correlation
with peel aroma (R=0.156) and juiciness (R=0.143). No significant difference occurred between different panels in the sensory
evaluation results of pomelo samples of the same origins, indicating the good repeatability of the proposed method. Correlation
analysis revealed that most of the sensory traits (such as sweetness, pulp aroma and etc.) demonstrated highly significant
correlation with the nutritive indexes of soluble sugar, vitamin C and ash etc., indicating the good objectiveness of the proposed
method. 【Conclusion】 By using pomelo with sensory quality of middle level as reference, and by using the 6 traits of peel
aroma, pulp aroma, sweetness, juiciness, slaggability and bitterness, the results of sensory evaluation of. grandis by quantitative
descriptive analysis had good consistency with physicochemical indexes. |
