Distinctive Taste Research Articles

A mini review: Potential synergy of cacao leaves and cinnamon bark as a functional tea

Abstract Cacao leaves tea is an increasingly popular drink, especially among tea lovers. Cacao leaves provide a distinctive taste and aroma. Traditionally cacao tea has been used as a herbal drink to help treat fevers, stomach aches and even coughs. The bioactive compound in cacao leaves has anti-inflammatory and antioxidant properties that can help in the healing process. Cinnamon is a spice that is widely used in food to enhance taste and aroma. It has a high antioxidant content and has many health benefits, including being an anti-diabetic. The aim of writing this article is to explain the potential synergy of cacao leaves with the addition of cinnamon as a functional drink in terms of nutritional composition and bioactive compounds contained in both. In the current era of globalization, increasing levels of free radicals have driven an increase in the need for bioactive compounds with antioxidant properties. Consuming antioxidants obtained from cacao leaves – cinnamon tea, is expected to help reduce oxidative stress and potentially provide beneficial health effects. It was found that cacao leaves tea with the addition of cinnamon bark has potential as a functional drink because it contains bioactive compounds, especially phenolics, flavonoids and alkaloids in significant concentrations.

Comparison of Flavor Profiles of Honey Peach Cultivars by Gas Chromatography–Mass Spectrometry (GC–MS) with Odor Activity Values (OAVs), E-Tongue, and Sensory Evaluation Combined with Chemometrics

The honey peach is popular due to its unique flavor. However, the flavor characteristics of honey peaches cultivated in Yangzhou and Wuxi remain unclear. In this study, the flavor profiles in five famous honey peaches, Yangzhou Baifeng (YBF), Yangzhou Zhonghujing (YZHJ), Yangzhou Wanhujing (YWHJ), Wuxi Baifeng (WBF), and Wuxi Wanhujing (WWHJ), were investigated using gas chromatography-mass spectrometry (GC–MS) combined with odor activity values (OAVs), electronic tongue (E-tongue) and sensory evaluation. A total of 84 flavor substances were identified by GC–MS and 17 odor-active compounds were detected with OAVs more than 1. WBF samples had the highest concentration of total volatile compounds, and relatively higher OAVs of γ-decalactone and γ-dodecalactone contributed to peach-like aroma. Principal component analysis (PCA) and heatmap analysis indicated that the honey peach cultivars from different origins and varieties had distinct aroma and taste profiles. Sensory evaluation demonstrated that WBF samples had the highest scores of peach-like, fruity aroma, sweetness, juiciness and overall acceptability. Partial least squares regression (PLSR) was performed to investigate the correlation between physicochemical properties, odor-active compounds, E-tongue measurements and sensory attributes. Results indicated that linalool and umami had significant contribution to honey peach sensory attributes, and further confirmed that YBF was characterized by floral aroma and WBF was similar with peach-like and green attributes. The results of this study provide a comprehensive understanding of flavor characteristics and differences of the honey peaches, which could contribute to the further development and production of these products.

Study of the Physical, Chemical, and Biologically Active Properties of Avocado Pulp (Persea americana), and Its Use in the Preparation of Some Functional Dairy Products

This research conducted with the aim of manufacturing healthy products (yoghurt and local cream cheese) rich in bioactive compounds and healthy fatty acid using avocado fruit pulp. Avocado pulp used in the manufacture of yoghurt at two, four, and six percent, and the yoghurt stored at 4ﹾ C for seven days. Local cream cheese was handmade by replacing animal butter with 15% avocado pulp. The content of phenolic compounds in fresh avocado pulp determined using HPLC, where it was found to be rich in kaempferol 30.88 ppm, ferulic acid 30.25 ppm, apigenin 22.58 ppm, quercetin 18.98 ppm, and P-coumaric acid 12.66 ppm, as well as rich in some fatty acids: oleic 59.58%, palmitic 17.58%, and α-linolenic 18.05%. Compared to the control sample at the first day of storage, the avocado-fortified yoghurt led to an increase in antioxidant activity by 10.86%, 25.12%, and 34.63%, and in total phenolic content by 129.55%, 343.18%, and 404.55%. The yoghurt sample at four percent was the most accepted in texture, taste, flavor, and general acceptance, and the avocado added a buttery, astringent, and distinct taste to the avocado-fortified samples. Also, the manufactured of local cream cheese by avocado led to a decrease in moisture and fat, and an increase in acidity and total solids, and it was possible to obtain a low-fat functional food with high nutritional value. Results showed that supporting yoghurt with avocado had a positive effect on reducing the total number of microorganisms and was free of molds, yeasts, and coliform growths during storage.

Exploring the Health Benefits of Matcha: A Comprehensive Review

Introduction: Matcha, a finely powdered form of green tea, has recently gained global popularity due to its vibrant green color, distinctive taste, and versatile applications in various food products. Despite its promising nutritional profile, matcha has not received significant attention in the academic community compared to traditional green tea. Purpose of work: The primary objective of this review is to provide a comprehensive overview of the current understanding of matcha's biological properties and its potential health benefits. Methods and materials: A review of the literature available in the PubMed database and Google Scholar, the following keywords were searched: "matcha", “catechin", "EGCG", “cognitive function”, “green tea” State of knowledge: Existing studies have demonstrated that matcha exhibits anticancer properties, enhances cognitive function, improves cardio-metabolic health, and modulates the gut microbiome. Moreover, matcha is known for its anti-inflammatory and antioxidant properties. Summary: This review summarizes the latest research findings on matcha green tea and its potential health benefits. While animal studies have shown promising results, our knowledge of matcha's effects on human health remains limited. Further randomized controlled trials are necessary to fully elucidate its potential health-promoting effects. Therefore, we advocate for continued research into matcha's properties and its integration into dietary practices to promote overall health and well-being.

STRATEGI PENGEMBANGAN USAHA WARUNG ZIPAU DI KAMPUNG CURUGSAWER KECAMATAN PANDEGLANG, KABUPATEN PANDEGLANG

This study aims to determine the business development strategy of Warung Zipau in Pandeglang in order to survive in the culinary business that is getting tighter today. Warung Zipau is one of the MSMEs in Pandeglang that sells snacks such as fish balls with a distinctive taste and seblak with various filling variants. The method used in this study is using quantitative methods. The population used is buyers/customers who have made purchases at Warung Zipau in 2023, which is 7,160 customers with a sample of 99 people taken using a simple random sampling technique. This study uses SWOT analysis techniques, which compares external factors of opportunities and threats with internal factors of strengths and weaknesses using the internal strategy factor matrix or IFAS (Internal Factor Analysis Summary) and the external strategy factor matrix or EFAS (External Factor Analysis Summary). Warung Zipau based on internal strategies shows a strength score greater than a weakness score. While the external strategy shows an opportunity value score more than a threat value score. Reviewed through the calculation results in the IFAS and EFAS tables, it shows the results of the SO strategy which is in quadrant I, where this position supports an aggressive strategy, meaning that this position is a very profitable situation because Warung Zipau has a strong enough strength. To achieve business goals, the zipau stall business must develop future strategies by implementing a Growth Oriented Strategy.

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women.

The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast milk production of lactating women, which is inseparable from sterol in terms of bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder, and soy lecithin that was sensorily acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using an extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder, and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis. The resulting grain was oval-round in shape and had a green-brownish color, fluffy texture, and distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food to fulfill lactating women's nutrition.

UTILIZATION RED DRAGON FRUIT PEEL (HYLOCEREUS POLYRHIZUS) ETHANOL EXTRACT IN ORAL THIN FILM STRIP AS A MOUTH FRESHENER

Objective: The aim of this study was to formulate an oral thin film strip (OTFS) contained the red dragon fruit peel (RDFP) ethanol extract (Hylocereus polyrhizus) and evaluate the characteristic, stability and antibacterial activity against Streptococcus mutans (S. mutans). Methods: The film was made using the solvent casting method by adding a variety of concentration ethanol extract of red dragon fruit peel (5%, 10%, and 15%). The films were evaluated in organoleptic test, weight, thickness, pH, disintegration time, folding endurance, stability test and antibacterial activity. Results: The results showed that the film provided a distinctive color, aroma, and taste of the extract. The result of film evaluation had weight between 0.07-0.21 g, thickness between 0.10-0.20 mm, pH between 5.70-5.99, disintegration time between 34.99-49.13 s, and folding endurance between 321.00-812.83 times. The films were stable for 2 mo at a variety storage temperature (4±2 ℃, 28±2 ℃, and 40±2 ℃). The films showed antibacterial activity for 5%, 10% and 15% with the diameter of inhibition 8.5 mm, 10.8 mm, and 12.9 mm, respectively. Conclusion: Ethanol extract of RDFP can be utilized as a mouth freshener film that is stable for 2 mo and has antibacterial activity against S. mutans.

Exploring Bitter and Sweet: The Application of Large Language Models in Molecular Taste Prediction.

The perception of bitter and sweet tastes is a crucial aspect of human sensory experience. Concerns over the long-term use of aspartame, a widely used sweetener suspected of carcinogenic risks, highlight the importance of developing new taste modifiers. This study utilizes Large Language Models (LLMs) such as GPT-3.5 and GPT-4 for predicting molecular taste characteristics, with a focus on the bitter-sweet dichotomy. Employing random and scaffold data splitting strategies, GPT-4 demonstrated superior performance, achieving an impressive 86% accuracy under scaffold partitioning. Additionally, ChatGPT was employed to extract specific molecular features associated with bitter and sweet tastes. Utilizing these insights, novel molecular compounds with distinct taste profiles were successfully generated. These compounds were validated for their bitter and sweet properties through molecular docking and molecular dynamics simulation, and their practicality was further confirmed by ADMET toxicity testing and DeepSA synthesis feasibility. This research highlights the potential of LLMs in predicting molecular properties and their implications in health and chemical science.

The Impact of Quality Dimensions and Some Other Critical Factors on Consumers’ Furniture Purchasing Decisions

This research examined the influence of quality dimensions and various other factors on consumer choices in the Turkish furniture market, aiming to bridge a literature gap by leveraging theoretical insights and empirical data. Utilizing a detailed survey, the study captured consumer perceptions of factors influencing furniture purchases, focusing on Garvin's eight quality dimensions: Suitability, Perceived Quality, Features, Aesthetics, Service, Durability, Reliability, and Performance. The methodology included a 19-question survey targeting Bursa's population to gather data on demographic characteristics and purchasing influences, which was analyzed via Microsoft Excel. The findings underscored the paramount importance that consumers placed on durability and performance, suggesting a pragmatic approach to furniture buying where functionality trumped aesthetics. A notable preference for sustainable and eco-friendly furniture emerged, aligning with broader environmental trends. Demographically, most respondents were young, university-educated adults, indicating a market segment with distinct tastes and preferences, particularly toward modern-style furniture. These insights advocated for furniture industry stakeholders to adopt marketing strategies emphasizing product durability, performance, and environmental friendliness, aligning with consumer expectations for quality and sustainability. This alignment could be crucial for guiding product development and design to cater to contemporary consumer needs.

Consumer Profiles and Drink Menus Made from Medicinal Plants at the Jamu Cafe in Depok Sleman District, Yogyakarta

The use of medicinal plants as ingredients in making drinks in cafes is increasing along with the number of cafes. Herbal café makes a unique menu using medicinal plants in drink recipes to produce a distinctive taste, color, and aroma. This research aims to identify visitor profiles and drink menus made from medicinal plants and explore the understanding of visitors and cafe owners regarding the benefits of medicinal plants added to drinks. The research data collection technique uses a questionnaire equipped with an interview sheet. The questionnaires and interview sheets used have been tested for language comprehension and validity. The research was conducted at 272 cafes in Depok District, Sleman Regency, Special Region of Yogyakarta. The sample was determined using purposive sampling, data was collected after obtaining ethical clearance approval from the Health Research Ethics Committee Team. Data was obtained through filling out surveys by visitors and cafe owners, complemented by interviews with cafe owners. Data was collected three times: August, September, and October 2023. Data analysis was carried out descriptively and qualitatively. Most herbal cafe visitors (70%) are aged between 21–30 years with the majority of professions (44%) being students. The source of information about herbal cafe menus was mostly obtained (56%) from friends or family, and the frequency of visits to cafes was mostly (82%) between 1–5 times per month. More than 98% of visitors stated the benefits of medicinal plants in the drink menu, namely as a refresher or body warmer. There are 14 types of medicinal plants used as ingredients in the herbal cafe's drink menu, with a total monthly requirement for all medicinal plants of 545.1 kilograms; ginger ranks among the highest requirements. Recipe information for the menu was obtained from the family, the Ministry of Health Republic Indonesia website, and the herbal cafe owner made the recipe independently.

Taste and its receptors in human physiology: A comprehensive look

AbstractIncreasing evidence shows that food has significance beyond traditional perception (providing nutrition and energy) in maintaining normal life activities. It is indicated that the sense of taste plays a crucial part in regulating human life activities. Taste is one of the basic physiological sensations in mammals, and it is the fundamental guarantee for them to perceive, select, and ingest nutrients in order to survive. With the advances in electrophysiology, molecular biology, and structural biology, studies on the intracellular and extracellular transduction mechanisms of taste have made great progress and gradually revealed the indispensable role of taste receptors in the regulation and maintenance of normal physiological activities. Up to now, how food regulates life activities through the taste pathway remains unclear. Thus, this review comprehensively and systematically summarizes the current study about the sense of taste, the function of taste receptors, the taste–structure relationship of gustatory molecules, the cross‐talking between distinctive tastes, and the role of the gut–organ axis in the realization of taste. Moreover, we also provide forward‐looking perspectives on taste research to afford a scientific basis for revealing the scientific connotation of taste receptors regulating body health.

Aktivitas Antioksidan, Karakteristik Kimia, dan Sensori Fruit Leather Buah Jambu Biji Merah dan Naga Merah

<em>Fruit leather</em><em> is a processed product made from dried fruit puree, thin sheet-shaped with a thickness of 2-3 mm, moisture content of 10-15%, and generally had color and distinctive taste from the fruit as the raw material. The research purpose was to study the effect of red guava (Psidium guajava L) and red dragon fruit (Hylocereus polyrhizus) combination on the antioxidant activity, chemical, and sensory characteristics of the fruit leather. A complete randomized design consisting of five treatments and three tests was carried out in this study, where the treatment was the ratio of red guava and red dragon fruit puree, namely: JN<sub>1</sub> (100%: 0%), JN<sub>2</sub> (90%: 10%), JN<sub>3</sub> (80%: 20%), JN<sub>4</sub> (70%: 30%), and JN<sub>5</sub>(60%: 40%). Analyzed statistically using Anova and Duncan's new multiple range test at 5% were conducted in this research. The research showed that a combination of red guava and red dragon fruit significantly affected antioxidant activity, moisture and ash content, degree of acidity (pH), and organoleptic test. The best fruit leather was JN<sub>3</sub> (80% red guava fruit: 20% red dragon fruit) with 12.17% water content, 0.49% ash content, 4.40 pH, and 79.84 µg/ml antioxidant activity. The overall fruit leather was preferred by the panelists with the description of rather red color, rather red guava-red dragon fruit-flavored, red guava-red dragon fruit taste, and rather springy.</em>

The Influence of Product Quality on Purchase Interest of Mie Gacoan Pancing among Management Students at Medan State University

Business competition in the current era is increasingly fierce in the food business sector, companies are constantly required to survive and continue to excel in the competition. Purchase interest is one of the factors that influences a company to gain profits and survive. The object of this research is Mie Gacoan Pancing (Medan). Mie Gacoan is a spicy noodle restaurant that is popular and widely known among the public today, especially among young people. This research aims to analyze product quality on purchasing interest among Mie Gacoan consumers. This is because the noodles produced have a distinctive and spicy taste so that young people are interested in trying and consuming them. The method used in this research is a quantitative descriptive method with primary data types. In this study, the population that the researchers used was UNIMED students. Meanwhile, the sample used in this research was 30 UNIMED students who had consumed Gacoan Noodles and were willing to fill out the questionnaire provided by the researchers. The technique for taking data analysis uses the questionnaire method and then the results are processed using the SPSS application program. The results of this research state that product quality influences consumers' buying interest in Mie Gacoan Pancing (Medan).

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

A comprehensive study of the overall flavor and taste profile of different radishes is lacking. This study systematically compared the volatile profile of six radish varieties using HS-GC-IMS and their correlation with the E-nose analysis. Organic acids and amino acids were quantified, and their association with the E-tongues analysis was explored. A total of 73 volatile compounds were identified, with diallyl sulfide and dimethyl disulfide being the primary sulfides responsible for the unpleasant flavor in radish. Compared to other varieties, cherry radishes boast a significantly higher concentration of allyl isothiocyanate, which likely contributes to their characteristic radish flavor. Moreover, oxalic acid was identified as the most abundant organic acid in radish, accounting for over 97% of its content, followed by malic acid and succinic acid. In conclusion, the distinct flavor and taste characteristics of different radish varieties partially explain their suitability for diverse culinary preferences.

Analisa Efektifitas Persediaan Usaha Mikro Kecil Dan Menengah (UMKM) Dinara Bolen’s Menggunakan Metode Economic Order Quantity (EOQ)

UMKM Dinara Bolen's Karawang is one of the culinary that has succeeded in providing a touch of distinctive taste of Karawang Regency. The development of this business has an impact on the number of materials that must be ready to be used for production. Failure to manage inventory can have an impact on production delays which can disappoint buyers because product stocks are empty. This research was conducted to analyze whether the inventory system used by the company has reached the maximum and effective number, which can then be used as a consideration for Dinara Bolen's Karawang MSMEs to be applied as a basis for procuring inventory. This type of research is descriptive qualitative.The data to be collected by researchers is based on information obtained when meeting directly with informants. Primary data were obtained from observations and interviews with research subjects. This research also has the result that using the Economic Order Quantity (EOQ) method can produce a reference for accommodating inventory by only spending 35% of the total usual expenditure, which also helps in calculating stored inventory to be called Safety Stock. From the inventory cost analysis, Dinara Bolen's Karawang MSMEs can apply the time and amount of purchasing production materials.

Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies

Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk. Purple sweet potatoes are more focused on developing flour and starch because the color of the flour produced is more like purple sweet potato flour, and purple sweet potatoes tend to be more fragrant and have a distinctive taste of purple sweet potatoes. So purple sweet potato flour can be used in making cookies. This research aims to analyze the effect of using 15%, 40% and 45% purple sweet potato flour on the quality of the shape, color, aroma, texture and taste of the cookies produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of cookies with the effect of using purple sweet potato flour. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh>Ft then continued with the Duncan Test. The results of the research showed that there was a significant effect of using 15%, 40%, and 45% purple sweet potato flour on the quality of color (purple), aroma (fragrant purple sweet potato), and sweetness (sweet taste and distinctive taste of sweet potato). The best results from the cookie quality test using purple sweet potato flour were 45%.

A colorimetric sensor based on 4-MPBA Au@AgNPs for accurately identification of EnshiYulu tea grade

Enshi Yulu green tea (ESYL) is the most representative traditional steamed green tea in Enshi, Hubei. Different ESYL grades exhibit distinct flavors, tastes, and prices. In this study, a visual sensor based on 4-MPBA Au@AgNPs was developed for the rapid and accurate identification of ESYL grades. The recognition mechanism involved the binding of 4-MPBA Au@AgNPs with polyphenolic compounds in ESYL to form borate esters and the conversion of Ag+ to Ag0, with the generated Ag0 depositing on the surface of 4-MPBA Au@AgNPs. The results showed that the sensor can amplify the color differences of different grades of ESYL. The visual results were also validated by the partial least squares discriminant analysis model, demonstrating an enhancement in recognition accuracy from 68.2 % to 95.5 % compared to the original extraction solution. The colorimetric sensor developed in this study is expected to provide a new approach for traceability research of other foods.

Pengolahan Se’i Sapi dengan Memanfaatkan Asap Cair Sekam Padi dan Pengaruhnya Terhadap Kadar Air, pH dan Organoleptik

This research aims to determine the effect of different concentrations of rice husk liquid smoke on water content, pH, fat content and organoleptics in beef se'i including (color, taste, texture and preference). The research material used in this research was 6 kg of beef. This research used a Completely Randomized Design (CRD), consisting of 4 treatments and 5 replications, namely P1=rice husk liquid smoke concentration 0.5%, P2=rice husk liquid smoke concentration 1%, P3=rice husk liquid smoke concentration 1.5 % and P4 = concentration of rice husk liquid smoke 2% so there are 20 sample units. The observation variables are water content, pH, fat content and organoleptics (color, taste, texture, preferences). The data is analyzed with a confidence level of 5%, if the results have a real effect then proceed with a real difference test. Organoleptic data were statistically processed using the Non-Parametric Kruskal Wallis method. The results of the research carried out can be concluded that smoking cow se'I with a high concentration of rice husk liquid smoke can increase the percentage of water content and pH and have an effect in increasing the panelists' acceptance of organoleptic se'I by obtaining a slightly brownish, soft and soft se'I color. distinctive taste.

Exploring the Ecological Implications, Gastronomic Applications, and Nutritional and Therapeutic Potential of Juglans regia L. (Green Walnut): A Comprehensive Review.

The green walnut, which is frequently overlooked in favor of its more mature sibling, is becoming a topic of great significance because of its unique ecological role, culinary flexibility, and therapeutic richness. The investigation of the bioactive substances found in green walnuts and their possible effects on human health has therapeutic potential. Juglans regia L. is an important ecological component that affects soil health, biodiversity, and the overall ecological dynamic in habitats. Comprehending and recording these consequences are essential for environmental management and sustainable land-use strategies. Regarding cuisine, while black walnuts are frequently the main attraction, green walnuts have distinct tastes and textures that are used in a variety of dishes. Culinary innovation and the preservation of cultural food heritage depend on the understanding and exploration of these gastronomic characteristics. Omega-3 fatty acids, antioxidants, vitamins, and minerals are abundant in green walnuts, which have a comprehensive nutritional profile. Walnuts possess a wide range of pharmacological properties, including antioxidant, antibacterial, antiviral, anticancer, anti-inflammatory, and cognitive-function-enhancing properties. Consuming green walnuts as part of one's diet helps with antioxidant defense, cardiovascular health, and general well-being. Juglans regia L., with its distinctive flavor and texture combination, is not only a delicious food but also supports sustainable nutrition practices. This review explores the nutritional and pharmacological properties of green walnuts, which can be further used for studies in various food and pharmaceutical applications.

Development of marketing management for pomelo products in Samut Songkhram province, Thailand

The study presents a comprehensive examination of the market potential for Pomelo products in Samut Songkhram Province, Thailand, aiming to enhance marketing management strategies. It delves into consumer motivations, attitudes, and purchasing intentions towards Pomelo products, utilizing structural equation modeling to assess influencing factors. Samut Songkhram is identified as a prime region for Pomelo cultivation due to its unique river estuary soil enriched with minerals, creating a distinct taste profile influenced by a mix of saltwater, brackish water, and freshwater, dubbed the three-water area. This geographical and environmental advantage contributes to the high quality and consumer preference for the large white Pomelo variety indigenous to the area. The study explores two primary agricultural practices for growing large white Pomelos: self-cultivation by landowners and orchard leasing by other farmers. Additionally, it investigates two main distribution methods: direct sales at the farm and self-managed sales by farmers or orchard owners. A quantitative analysis involving 400 potential customers, including tourists and out-of-area customers, was conducted to gauge purchase intentions. Results from structural equation modeling indicate a significant and positive relationship between consumer motivations, attitudes, and purchase intentions, underlining the integrated influence of these factors on consumer behavior towards Pomelo products. These findings highlight the critical role of understanding consumer dynamics and the environmental uniqueness of Samut Songkhram’s Pomelos in developing targeted marketing strategies. The research underscores the significance of leveraging the unique characteristics and cultivation heritage of Samut Songkhram Pomelos to foster product differentiation and appeal, suggesting a need for innovative marketing approaches that resonate with the distinct quality and taste profiles of these local fruits.