Descriptive Sensory Analysis, Consumer Liking and Preference Mapping for Solar Dried Mangocv Dodo

Richard J Mongi, Bernadette, Ndabikunze, Bernard Chove, Trude Wicklund


Descriptive sensory characteristics, consumer liking and preference mapping of solar dried mango cv Dodo wereinvestigated in this study. Three solar drying methods solar cabinet direct dryer (CDD), cabinet mixed-mode dryer (CMD) and Tunnel dryer (TD) were used to dry mango samples while fresh sample was used as control. Descriptive sensory analysis was performed by 15 trained panelists who used 6 descriptors to quantitatively describe the sensory characteristics of mango samples while 78 consumers were used to assess the degree of liking of products’ sensory attributes using nine-point hedonic scale. External preference mapping was performed by relating sensory data with hedonic responses. Randomized complete block research design with panelists and samples as main principal factors was used. The results showed significant differences (p<0.05) in mean intensity scores of whiteness, hardness and sweetness attributes with dried samples having higher values than their fresh counterparts. Fresh sample had significantly (p<0.05) higher colour intensity score than dried samples. The consumer study showed that, with exception of taste attribute, consumers showed significant (p<0.05) differences in colour, texture, mouth feel and overall acceptability with fresh samples having higher values than dried counterparts. Moreover, the preference mapping results showed colour and acidity (flavour) attributes to be the main driver for positive consumer preference for fresh samples. Among the drying methods, tunnel dryer showed a relatively close relationship with these attributes than cabinet dryers. In conclusion, solar drying has significant effect on sensory attributes of dried mango especially colour and flavour which is also dependent on the drying method employed. Therefore, selection of appropriate drying method which will retain these attributes is of greater importance for consumer acceptability and marketability.

Keywords: Mango, Sensory, Descriptive, Consumer, Preference Mapping

Full Text: PDF
Download the IISTE publication guideline!

To list your conference here. Please contact the administrator of this platform.

Paper submission email:

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

Please add our address "" into your email contact list.

This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.

Copyright ©