ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Hearts of palm were evaluated for their sensory properties using descriptive analysis and consumer appeal using consumer acceptance tests. Four varieties of canned product, two from wild species and 2 from cultivated species and 1 fresh cultivated variety were evaluated. Important sensory terms for texture, aroma and flavor were determined. Differences were observed between fresh and canned samples, with fresh samples firmer, sweeter, and less briny tasting. In spite of this difference, consumer reaction to the fresh samples was mixed, with a marked bimodal trend for acceptability of the firmer texture. Acceptability of the product in general (probed after the sensory test) was related to consumers previous exposure. A majority of those previously familiar with the vegetable expressed liking, while about half those who never tried the product before expressed liking.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb03228.x
Permalink
