Abstract
Trends in new food products focus on low-carbohydrate ingredients rich in healthy fats, proteins, and micronutrients; thus, avocado has gained worldwide attention. This study aimed to use predictive modeling to identify the potential sensory drivers of liking for avocado pulp by evaluating acceptability scores and sensory descriptive profiles of two commercial and five non-commercial cultivars. Macronutrient composition, instrumental texture, and color were also characterized. Trained panelists performed a descriptive profile of nineteen sensory attributes. Affective data from frequent avocado adult consumers (n = 116) were collected for predictive modeling of an external preference map (R2 = 0.98), which provided insight into sensory descriptors that drove preference for particular avocado pulps. The descriptive map explained 67.6% of the variance in sensory profiles. Most accepted pulps were from Hass and Colin V-33; the latter had sweet and green flavor notes. Descriptive flavor attributes related to liking were global impact, oily, and creamy. Sensory drivers of texture liking included creamy/oily, lipid residue, firmness, and cohesiveness. Instrumental stickiness was disliked and inversely correlated to dry-matter and lipids (r = −0.87 and −0.79, respectively). Color differences (∆Eab*) also contributed to dislike. Sensory-guided selection of avocado fruits and ingredients can develop products with high acceptability in breeding and industrialization strategies.
Highlights
IntroductionNutritional characterization of avocado fruit identified many functional compounds, which include unsaturated fatty acids, vitamin E, tocopherols, ascorbic acid, B vitamins, carotenoids, potassium, phenols, antioxidants, phytosterols, Foods 2021, 10, 99 acids, vitamin E, tocopherols, ascorbic acid, B vitamins, carotenoids, potassium, phenols, antioxidants, phytosterols, acetogenins, and its derivatives containing a furan ring (called avocatins or avofurans), terpenoid glycosides, flavonoids, and coumarins [4,5,6,7,8,9,10,11,12]
Cultivars developed by the CICTAMEX foundation (Ariete, Colin V-33, Fundacion II, Jimenez II, Labor) were characterized morphologically, chemically, and compared to commercial cultivars (Hass and Fuerte) (Tables 1 and 3)
Proximate conducted with trained descriptive panels on the evaluation of different avocado cultivars Cultivars developed by the CICTAMEX foundation
Summary
Nutritional characterization of avocado fruit identified many functional compounds, which include unsaturated fatty acids, vitamin E, tocopherols, ascorbic acid, B vitamins, carotenoids, potassium, phenols, antioxidants, phytosterols, Foods 2021, 10, 99 acids, vitamin E, tocopherols, ascorbic acid, B vitamins, carotenoids, potassium, phenols, antioxidants, phytosterols, acetogenins, and its derivatives containing a furan ring (called avocatins or avofurans), terpenoid glycosides, flavonoids, and coumarins [4,5,6,7,8,9,10,11,12]. The acetogenins, derivatives containing furanisring (called avocatins or avofurans), fruit’s flesh isand paleitsgreen to bright yellow in acolor; smooth, buttery in consistency, and terpenoid glycosides, flavonoids, and coumarins [4,5,6,7,8,9,10,11,12]
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