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Sensory Profiles for Dried Fig ( Ficus carica L.) Cultivars Commercially Grown and Processed in California
Author(s) -
Haug Megan T.,
King Ellena S.,
Heymann Hildegarde,
Crisosto Carlos H.
Publication year - 2013
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12196
Subject(s) - cultivar , aroma , carica , flavor , ficus , food science , sensory system , sensory analysis , horticulture , chemistry , biology , neuroscience
A trained sensory panel evaluated the 6 fig cultivars currently sold in the California dried fig market. The main flavor and aroma attributes determined by the sensory panel were “caramel,” “honey,” “raisin,” and “fig,” with additional aroma attributes: “common date,” “dried plum,” and “molasses.” Sensory differences were observed between dried fig cultivars. All figs were processed by 2 commercial handlers. Processing included potassium sorbate as a preservative and SO 2 application as an antibrowning agent for white cultivars. As a consequence of SO 2 use during processing, high sulfite residues affected the sensory profiles of the white dried fig cultivars. Significant differences between dried fig cultivars and sources demonstrate perceived differences between processing and storage methods. The panel‐determined sensory lexicon can help with California fig marketing.