Differences In Taste Research Articles

The application of untargeted metabolomics coupled with chemometrics for the analysis of agitation effects on the sensory profiles of matcha tea

In the study, the effects of agitating parameters (different agitating rates and time) on the aroma and taste profiles of matcha tea were systematically investigated by the combination of untargeted metabolomics and chemometrics. The aroma profiles of matcha tea agitated at low rates (500 rpm) and for 30 s were more richness than that agitated with other parameters by sensory analysis and gas chromatography-ion mobility spectrometry. The key aroma compounds contributed to the sensory differences of matcha tea agitated at different rates and time were analyzed by gas chromatography-mass spectrometry and partial least square-discriminate analysis (PLS-DA), which were further verified by the triangle test. Thereinto, 2,4-decadienal associated with the sweet, brown and seaweed aroma significantly affected the aroma profiles of matcha tea with different agitating rates and time. The levels of bitterness and astringency were also higher in matcha tea with low agitating rates and time by sensory evaluation, which were attributed to the variations of phenolic compounds. Flavonol glycosides, gallic acid and (−)-gallocatechin were determined the key compound to the taste differences of matcha tea with different agitating parameters by the analysis of PLS-DA based on the results of high performance liquid chromatography and the sensory verification. And flavonol glycosides were mainly contributed to the bitterness and astringency, and gallic acid and (−)-gallocatechin influenced the umami and sweetness of matcha tea. Consequently, agitation has the potential to affect the sensory profiles of matcha tea by changing aroma and taste substances.

Preparation and Evaluation of Graviola Leaf Cookies

Graviola leaves cookies is a medicinal food product. Graviola (Annona muricata) is a small deciduous tropical evergreen fruit tree, belonging to the annonaceae family. Graviola leaves cookies was made from wheat flour, milk, sugar, butter, and graviola leaf. Different variations of the product were tried with different proportion and quantity to make the cookies. The ratio of graviola leaves were changed from 5: 7: 10 while preparing the product. The chemical parameters, Nutritional – analysis, Shelf- life study and Sensory characteristics were investigated for the standard products. Based on nutritional analysis the product has all the essential macro nutrient and phytochemicals particularly high in iron and zinc. The prepared product has shelf life up to 10 days. The sample product has no difference in look and taste compared normal cookies. The cookies are well accepted among all age group. It can definitely be consumed instead of normal cookie with added health benefits

Promoting a circular economy by developing new gastronomic products from brassica non‐edible leaves

SummaryThis study aims to apply circular economy principles by reintroducing discarded Brassica leaves into the value chain as innovative products. Non‐edible leaves of three Brassica varieties were used to develop kombucha, a fermented beverage with health benefits. The fermentation time (9 days), temperature (25 °C), starter culture, and container shape (2 L round‐shape glass jar) influenced the beverage's physicochemical properties, including pH, vitamin content, polyphenols, and sugar levels. Different Brassica varieties showed various effects on antioxidant capacity and polyphenol content during fermentation, with potential implications for microbial engagement. Sensory analysis revealed differences in appearance, colour, aroma, and taste between black tea and Brassica samples, which are due to glucosinolates and volatile compounds, thus providing opportunities for improving consumer acceptability through flavour masking. Overall, this work showcases the potential of using non‐edible Brassica by‐products and highlights the potential of fermented beverages like kombucha to address food waste and promote value addition from otherwise discarded plant parts.

Pengaruh fermentasi dan penambahan gula pada organoleptik minuman kombucha bunga telang (Clitoria ternatea L.)

Background: Telang flower (Clitoria ternatea L.) is a plant with a high antioxidant content that can be used as a functional drink in tea. That can be fermented to produce Kombucha, which is rich in antioxidants and organic acids. Objectives: This study aimed to develop a formula for Telang flower kombucha and evaluate its organoleptic properties. Methods: In a Completely Randomized Design (CRD) experiment, this research was conducted at the Food Processing Laboratory of the Bachelor of Nutrition Study Program, Faculty of Medicine and Health, Universitas Muhammadiyah Jakarta, from December to March 2023. Sugar was added to the fermentation process at varied concentrations (20%, 30%, and 40% w/v), while Telang flower tea was the control. Fifty-two untrained panellists participated in the hedonic quality evaluation, which included the evaluation of color, aroma, taste, and overall preference. The data were examined with the Kruskal-Wallis and Mann-Whitney tests.Results: The sensory evaluation demonstrated statistically significant (p=0,000) differences in color, aroma, and taste between the control and the three sugar-added treatments. Kombucha's color and aroma characteristics with 20% and 30% sugar additions were significantly different (p<0,05). However, the taste characteristics were not significantly different. The color of Kombucha with 20% and 40% sugar additions were not significantly different, nor was the aroma with 30% and 40% sugar additions. According to the hedonic test analysis results, panellists preferred adding 40% sugar over other treatments. Hence this formula was selected for this study. Conclusion: Telang flower kombucha's organoleptic properties are strongly influenced by the fermentation process and the amount of added sugar. Further research is needed to explore its bioactive compounds and health benefits.

Flavor Characteristics of Ten Peanut Varieties from China.

To investigate the flavor characteristics of peanuts grown in Jiangsu, China, ten local varieties were selected. The amino acids, 5'-nucleotides and volatile substances were detected, and the flavor and odor characteristics of these varieties were estimated using an electronic tongue and nose. The results showed that the fat and protein contents of ten peanut varieties changed significantly (p < 0.05), and may have been negatively correlated with those of the Taihua 6 variety-in particular, having the highest protein content and the lowest fat content. The amino acid contents of the peanuts were 20.08 g/100 g (Taihua 4)-27.18 g/100 g (Taihua 6). Taihua 6 also contained the highest bitter (10.41 g/100 g) and sweet (6.06 g/100 g) amino acids, and Taihua 10 had the highest monosodium glutamate-like amino acids (7.61 g/100 g). The content of 5'-nucleotides ranged from 0.08 mg/g (Taihua 9725) to 0.14 mg/g (Taihua 0122-601). Additionally, 5'-cytidylate monophosphate (5'-CMP) and 5'-adenosine monophosphate (5'-AMP) were the major 5'-nucleotides detected in the peanuts. A total of 42 kinds of volatile flavor compounds were detected, with both Taihua 4 and 6 showing the most (18 kinds) and the highest content being in Taihua 4 (7.46%). Both Taihua 9725 and 9922 exhibited the fewest kinds (nine kinds) of volatile components, and the lowest content was in Taihua 9725 (3.15%). Formic acid hexyl ester was the most abundant volatile substance in peanuts, and the highest level (3.63%) was detected in Taihua 7506. The electronic tongue and nose indicated that the greatest taste difference among the ten varieties of peanuts was mainly related to sourness, and Taihua 4 and Taihua 9922 had special taste characteristics. On the other hand, the greatest smell difference among the ten varieties of peanuts was mostly for methane and sulfur organic substances, and Taihua 0605-2 had a special and strong smell characteristic. In conclusion, the content and composition differences of the flavor substances of ten peanut varieties were responsible for their divergences in taste and smell. These results will provide guidelines for the further use (freshly consumed or processed) of these ten peanut varieties.

Lekamer Fortir Cookies as Snack Alternative for Malnourished Toddlers

Cookies serve as an alternative snack option and an additional food source for toddlers. These cookies are widely enjoyed due to their taste, soft, and crunchy texture. This study aimed to analyze the chemical and organoleptic quality of Lekamer Fortir cookies, made from local food ingredients consisting of catfish, forte, oyster mushrooms, and red beans. This study used ANOVA test and analyzed the chemical, physical, and sensory quality of cookies, exploring their potential to prevent malnutrition. The selected cookies, formula D, consisted of 40 grams of red bean flour, 10 grams of oyster mushroom flour, 40 grams of catfish flour, and 10 grams of tempeh formula flour. Organoleptic test results showed an average score of 3.79, indicating a strong preference. Further examination of the nutritional composition of Formula D revealed that carbohydrates, protein, fat, and fiber were below 100% of the 2019 Recommended Daily Allowance (AKG) requirement. In contrast, calcium, zinc, and iron (Fe) content exceeded 100% of the 2019 AKG requirement. The results of the panelists’ preference for cookies using red bean flour, catfish flour, white oyster mushroom flour, and forte showed no significant differences in color, texture, and taste in each sample.

Comparison of Consumer Acceptability of Chicken Nugget and Oyster Mushroom Nugget Processed with Premix Nugget Flour

The research aims to identify the consumer's receptivity of gluten free nuggets with the raw materials of chicken and oyster mushrooms. The research was implemented in University Of Jakarta. Research time is carried out from Desember 2020 to Desember 2021. This research used experimental methods. The test results showed that gluten free nugget with the basic chicken ingredients preferred to the outer colors, the taste (chicken), the taste (savory), and the aroma of 3.63, 4.03, 4.40, and 4.33. Gluten free nugget based on oyster mushrooms is preferred to color (interior), texture (elasticity) and (softness), with a value of 3.70, 3.67, and 4.20. The research was using the U Mann Whitney test indicate that there was significant difference in acceptance on a significant scale a 0.05. The conclusion of this research is that there are significant differences in texture (elasticity), texture (tenderness), taste (savory), and taste (taste of chicken or taste of oyster mushrooms). While there are no significant differences in the aspects of internal color, exterior color and aroma.

Why young adults use tobacco-free nicotine E-cigarettes: An analysis of qualitative data

BackgroundTobacco-free nicotine (TFN) is often marketed as being better tasting and healthier than tobacco-derived nicotine (TDN). Studies have yet to systematically characterize subjective experiences using TFN e-cigarettes. This qualitative study explored young adults’ reasons for using TFN e-cigarettes and perceptions of differences between using TFN and TDN e-cigarettes. MethodWe conducted a national online Qualtrics survey of U.S. young adults aged 18–25 years in October 2021. Respondents who reported lifetime TFN e-cigarette use (n = 317, mean age: 20.8 (SD:2.2), 53.9 % female) provided write-in responses to open-ended questions assessing reasons for using TFN e-cigarettes and perceptions of differences between TFN and TDN e-cigarettes. Responses from participants were thematically analyzed by independent raters. ResultsReasons for using TFN e-cigarettes included product taste/flavor, health reasons (e.g. believing TFN was healthy), and product accessibility. Perceptions of differences between TFN and TDN e-cigarettes included differences in taste/ flavor and acute psychoactive and physical effects (e.g., nicotine buzz, throat hit), with TFN e-cigarettes being described as generally stronger and superior relative to TDN e-cigarettes. ConclusionThese qualitative data suggest that taste and perceived health benefits are primary reasons that young adults try TFN e-cigarettes. Compared to TDN, young adults perceive TFN as better tasting with different psychoactive and less aversive effects. Determining if these perceived reasons for use and differences occur in blinded human experimental studies is a necessary next step to understanding TFN e-cigarette use. Additionally, understanding why young adults use TFN e-cigarettes is important in the development of prevention communication about these products.

Can Dawul Kurundu (Neolitsea involucrate) leaf extract be used as a plant-based stabilizer in set yoghurt production?

The incorporation of plant-derived stabilizers in food processing and preservation has gained considerable industrial interest. The leaf extract of Neolitsea involucrate, Dawul Kurundu (DK), has proven to be a potent plant-derived stabilizing agent in the food industry. However, the potential of utilizing DK leaf extract in the dairy industry has not yet been proven. Thus, the feasibility of incorporating DK leaf extract in set yoghurt production by assessing its physicochemical, sensory, proximate composition, minerals (calcium and phosphorous), and microbial (Escherichia coli, yeast, and mold) quality parameters during storage at 4°C up to 21 days was assessed. DK leaf aqueous extracts of 0.4% w/v (T2), 0.6% w/v (T3), and 0.8% w/v (T4) were used for testing with the control sample, 0.6% gelatin (T1). Compared to T1, there were no differences in color, taste, texture, and mouthfeel in all DK leaf extract-incorporated yoghurts, demonstrating the suitability of using DK leaf extract to replace the gelatin. A decreasing pattern of pH value was observed during 21 days of the storage period in all treatments, whereas total titratable acidity increased significantly with time. Furthermore, the lowest syneresis value was obtained by T4, demonstrating ideal stabilizing properties at higher incorporation levels. The proximate, mineral, and microbial compositions of all treatments showed no significant difference compared to the control. Therefore, overall results revealed that the 0.8% w/v level of DK leaf extract incorporation (T4) could be used as a potent stabilizer in set yoghurt production by allowing the possibility of replacing the gelatin without compromising its organoleptic properties. Improved and efficient methods for extracting the DK leaf extracts by focusing on their potential functional and health effects should be further examined.

Comparative performance of superior and inferior grains for quality parameters following diversified temperature during grain filling stage

The responses of rice quality including milling, appearance, and eating quality between superior (SG) and inferior grains (IG) to temperature during grain filling stage (TGF) remained poorly understood, especially for eating quality. Therefore, the regulation of TGF (17.6−30.4 °C) on quality of three indica hybrid varieties (IHs) was investigated by setting multiple sowing dates and the mechanism underlying taste difference was explored by monitoring chemical compositions, rapid visco analyser (RVA) profiles, and texture properties. Results suggested that TGF ranging from 23.3 to 25.2 °C could comprehensively improve the milling, appearance and eating quality of IHs, and the optimal TGF of SG was 2.3–4.2 °C lower than that of IG. Compared with chemical compositions and RVA profiles, texture properties were better for evaluating the eating quality of IHs. When TGF was higher than 24.0 °C, the taste value of IG was higher than that of SG mainly due to higher elasticity. The findings indicate that TGF had differential regulatory effects on SG and IG, which could provide a useful reference for cultivation of high-quality rice varieties under global climate change. Besides, the determination of texture properties was a reliable method for taste evaluating of IHs in the breeding process.

Sifat Organoleptik Nugget Ikan Ekor Kuning (Caesionidae) dengan Substitusi Tepung Daun Kelor (Moringa Oleifera)

Background: nuget was an example of a product made from ground beef and printed in the form of rectangular pieces. Then, these pieces were coated with seasoned flour. Tuna fish also contains minerals (calcium, phosphorus, iron, sodium), vitamin a (retinol), and vitamin b. 17. 3 mg of vitamin c. Purposes : knowing the making of yellow tail fish nuggets with moringa leaf flour substitution on organoleptic properties (color, aroma, taste, and texture). Methods: this researched was a quasi-experimental researched with a one-shot case studied design, used 3 nugget formulas with each comparison formula f1 2 grams: 30 grams f2 4 grams: 30 grams f3 6 grams: 30 grams. Results: the results of the statistical test used the kruskal wallis test because the data obtained were not normally distributed and the results obtained were that the three treatment variations there were no differences in color, aroma, taste, and color texture (?&gt; 0. 05). Conclusion: the conclusion in this studied was that there was no difference in the leveled of preference (color, aroma, taste, texture) of the panelists on the organoleptic properties of color nuggets (?= 0. 068), aroma (?= 0. 071), taste (?= 0. 086), texture (?= 0. 053).

Characteristics of Tuna Sausage with The Addition of Yellow Pumpkin Flour as a Source of Protein and Vitamin A in COVIID-19 Pandemic

Enhancing immunity is crucial against COVID-19, achieved through improved nutrition, especially protein and vitamin A. Protein aids in antibody production, which is vital for infection defence. Malnourished children have weakened immunity due to inadequate antibody formation, leading to higher mortality rates. Vitamin A also bolsters immunity. This study focused on tuna sausages enriched with pumpkin flour to enhance nutritional value and visual appeal. The aim was to boost agricultural and fisheries productivity for food security during the pandemic, offering a healthy, cost-effective protein and vitamin A source from local resources. The study assessed the characteristics of these sausages through a randomized design with three formulations: 10%, 20%, and 30% pumpkin flour. Nutritional analysis was conducted using the proximate method. Results favoured the second formula, showing significant differences in taste, colour, and texture. The third formula had the highest protein content, while the second one excelled in fat and vitamin A.

Organoleptic Evaluation of Kepok Banana Heart (Musa Paradisiaca Normalis) Nugget with Added Catfish

Food is defined as something that can be eaten by humans. In terms of consuming food, it is important to pay attention to the diversity of types of food, so that nutrients can be fulfilled. Banana heart has a very high fiber content. The types of banana buds used in this study were kepok banana buds. Catfish contains high nutritional value and used as a source of protein. This study aims to determine the organoleptic evaluation of kepok banana heart nuggets with addition of catfish including color, aroma, texture, and taste. The research design was a quasi-experimental experiment with three treatments using a comparison of banana heart kepok and catfish meat, as followP1 (banana heart 250 g and catfish 100 g), P2 (banana heart 200 g and catfish 50 g), and P3 (banana heart 150 g fish and catfish 25 gr). The results of the color test showed that the highest results were 100% like to very much like P1 and P2, aroma 100% like to very much like P2 and P3, texture 100% like to very much like P2 and taste 100% like very much like is at P2. The results of the different test analysis showed differences in color, aroma, texture, and taste in the three treatments with a p-value = 0.000. In conclusion, treatment 2 is most preferred formulation by panelists, with a ratio of 200 banana heart and 50 g catfish.

Sensory Evaluation of Gluten-Free Wet Noodles Made from Potato (Solanum tuberosum L.) Flour with the Addition of Kersen (Muntingia calabura L.) Leaves Powder

Gluten-free noodles are a processed food that has become an alternative food for gluten-intolerant patients. This study investigated the effect of gluten-free wet noodles made from potato flour and tapioca starch (T1 = 40:60%, T2 = 50:50% and T3 = 60:40%) and its addition of kersen leaves powder (K1 = 5%, K2 = 10% and K3 = 15%) on consumer acceptability using hedonic and descriptive tests with color, aroma, taste and texture attributes involved 25 semi-trained panelists. The results showed that there was a significant difference (p &amp;lt; 0.05) in the level of consumer preference for color and texture and no significant difference (p &amp;gt; 0.05) in aroma and taste. The preferred formulations in terms of color were T1K3, which contained 40% potato flour and 60% tapioca starch with 15% kersen leaves powder, and T2K3, which included 50% potato flour and 50% tapioca starch with 15% kersen leaves powder. T2K3 was also preferred for aroma attributes, while T1K1, for taste attributes, contained 40% potato flour and 60% tapioca starch with 5% kersen leaves powder. T1K2 was preferred for texture attributes, which included 40% potato flour and 60% tapioca starch with 10% kersen leaves powder. Hedonic descriptive testing results showed significant differences for all formulations for each attribute. The current study’s findings indicated that the T1K2 formulation consisting of 40% potato flour and about 60% tapioca starch with 10% kersen leaves powder got the highest score on hedonic tests based on the results from all attributes.

Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis

Fresh leaves of Echa 1 were fixed by roller, steam/hot air and light-wave, and the effects of the three fixation methods on the chemical characteristics of straight-shaped green teas (GTs) were studied by widely targeted metabolomic analysis. 1001 non-volatile substances was identified, from which 97 differential metabolites were selected by the criteria of variable importance in projection (VIP) > 1, p < 0.05, and |log2(fold change)| > 1. Correlation analysis indicated that 14 taste-active metabolites were the major contributors to the taste differences between differently processed GTs. High-temperature fixation induces protein oxidation or degradation, γ-glutamyl peptide transpeptidation, degradation of flavonoid glycosides and epimerization of cis-catechins, resulting in the accumulation of amino acids, peptides, flavonoids and trans-catechins, which have flavor characteristics such as umami, sweetness, kokumi, bitterness and astringency, thereby affecting the overall taste of GTs. These findings provided a scientific basis for the directional processing technology of high-quality green tea.

Functional properties and sensory profile of coffee prepared by different brewing methods.

Coffee is one of the main sources of antioxidants in the diet of many countries. The purpose of this research was to assess the effect of different brewing methods, particle size, and coffee quality on the total phenolic content, antioxidant capacity (AC), and sensory profile of the beverage. The brewing methods yielded differences in taste with higher bitterness in immersion methods. However, the main factors that influenced coffee extraction and taste were particle size and coffee type. A finer particle size allowed for greater phenolic and caffeine (CA) extraction (2.82 mg GA/mL; 1.01 mg CA/mL), resulting in higher bitterness and astringency. Additionally, the type of coffee resulted in a higher CA content in commercial coffee (Specialty: 0.72 ± 0.10 mg CA/mL; Commercial: 1.13 ± 0.14 mg CA/mL). The results showed that using a ratio of 1:20 and 1:15 for commercial and specialty coffee, respectively, yielded differences in AC using the DPPH method (Specialty: 11.54 ± 1.12 µmol/mL; Commercial: 10.20 ± 1.88 µmol/mL) but not with the ABTS method (Specialty: 10.38 ± 1.23 µmol/mL; Commercial: 10.37 ± 1.13 µmol/mL). Similarly to the ABTS method, no differences in the total phenol content of the coffee cup were observed (Specialty: 2.52 ± 0.40 mg/mL; Commercial: 2.43 ± 0.28 mg/mL). Thus, the findings suggest that specialty coffee offers consumers a more balanced cup with less CA content. This allows for more coffee consumption without an excessive intake of CA. However, consumers can adjust the functionality, sensory profile, and CA content of a coffee cup by modifying the particle size and the brewing method used.

Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel.

This study explored the effect of yolk sphere on gel state and taste differences between whole boiled egg yolk (WBEY) and stirred boiled egg yolks (SBEYs). Optical microscopy, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) indicated that the WBEY was formed via the accumulation of yolk spheres, whereas the SBEY was a gel with a tight and ordered microstructure. The stirring disrupted the yolk sphere structure, leading to a homogeneous distribution of proteins and lipids in SBEYs, and a cross-linked network in gel was established with higher hardness and springiness. In the oral sensation simulation, WBEY had a higher saliva adsorption capacity and frictional force to oral soft tissue during swallowing than SBEY. This work contributes to a deeper understanding of the gel structure and taste of egg yolk, and provides a theoretical basis for the research on the formation of the gritty taste of egg yolks.

Substitution of chayote, dragon fruit peel, and kepok banana peel on nutrient content and sensory of Vegetable Leather as high fiber snack

Consumption of vegetables and fruit in school-age children, which is still less than the recommended five servings/day in 2018, can increase the risk of nutritional problems in children due to low fiber consumption, leading to obesity. High-fiber snacks made from local food can be a solution. However, the availability is still limited. This research aims to develop snack products from chayote, dragon fruit peel, and Kepok banana peel. This quasi-experimental study was conducted from April 2021 to August 2022 at Saraswanti Indo Genetech Chemistry Laboratorium in Bogor. The sample consists of moderately trained panelists, as many as 30 people. There were four concentration formulations of chayote, dragon fruit peel, and Kepok banana peel. Data were analyzed using One Way Anova and followed by Duncan Multiple Range Test (DMRT). The result shows significant differences in color (p= 0,000), taste (p= 0,000), texture (p= 0,000), and overall preference level between formulations (p= 0,002). The selected F2 contains a water content of 18,25%, ash content of 3,12%, protein of 2,82%, fat of 0,28%, carbohydrates of 75,53%, dietary fiber of 10,48 %, and a total plate count of 30 colonies/g. In conclusion, the F2 tends to be more liked by the panelists and can be considered high in fiber.

Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu).

Huangjiu is rich in low-molecular-weight peptides and has an umami taste. In order for its umami peptides to be discovered, huangjiu was subjected to ultrafiltration, ethanol precipitation, and macroporous resin purification processes. The target fractions were gathered according to sensory evaluation. Subsequently, we used peptidomics to identify the sum of 4158 peptides in most umami fractions. Finally, six novel umami peptides (DTYNPR, TYNPR, SYNPR, RFRQGD, NFHHGD, and FHHGD) and five umami-enhancing peptides (TYNPR, SYNPR, NFHHGD, FHHGD, and TVDGPSH) were filtered via virtual screening, molecular docking, and sensory verification. Moreover, the structure-activity relationship was discussed using computational approaches. Docking analysis showed that all umami peptides tend to bind with T1R1 through hydrogen bonds and hydrophobic forces, which involve key residues HIS71, ASP147, ARG151, TYR220, SER276, and ALA302. The active site calculation revealed that the positions of the key umami residues D and R in the terminal may cause taste differences in identified peptides.

Morphological diversity of Indian jujube (Ziziphus mauritiana) in Sumbawa Island, West Nusa Tenggara, Indonesia

Abstract. Nikmatullah A, Nairfana I, Dewi SM, Sarjan M. 2023. Morphological diversity of Indian jujube (Ziziphus mauritiana) in Sumbawa Island, West Nusa Tenggara, Indonesia. Biodiversitas 24: 4597-4608. Ziziphus mauritiana Lam. (Indian jujube or Bidara) is an evergreen shrub or small tree tolerant to drought, salinity, and high-temperature stress with various ethnobotanical and ecological values. However, minimal information is available on its diversity in Indonesia. The current study aims to assess the morphological diversity of Z. mauritiana accessions collected from 18 locations in Sumbawa Island, Indonesia. The plant's qualitative and quantitative morphological attributes were collected, including size, L/W ratio and color of leaf and fruit, length, and occurrence of spine and stem surface. The results revealed significant differences in some observed characters among the accessions. Petiole length varied from 0.6 to 1.4 cm, leaf length ranged from 2.9 to 5.0 cm, leaf width ranged from 2.6 to 4.2 cm, and leaf L/W ratio was 1.07 to 1.46. All samples of Z. mauritiana in Sumbawa Island had a spine that occurred evenly in every node, ranging from 0.1 to 1.0 cm. Most accessions had single spinal per node except two accessions, which had double horn-shaped spines in each node. The quantitative characters for fruits also varied, either orbicular or oblong. The fruit length ranged from 1.2 to 1.9 cm, the fruit width varied between 1.1 to 1.8 cm, and the fruit L/W ratio was between 1.0 and 1.2. There were also morphological differences in leaf color, fruit color, shape, and taste (sweet, sour, or bitter). The finding suggests some degree of morphological diversity of Z. mauritiana in Sumbawa, as shown by quantitative and qualitative attributes of the leaf, thorn, and fruit.