Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study

Marina Castillo; Ana Pons-Gómez; Carlos Albert-Sidro; Barbara Delpozo; Cristina Besada

doi:10.3390/foods12101966

Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study

Foods. 2023 May 12;12(10):1966. doi: 10.3390/foods12101966.

Authors

Marina Castillo¹, Ana Pons-Gómez¹, Carlos Albert-Sidro¹, Barbara Delpozo¹, Cristina Besada¹

Affiliation

¹ Sensory and Consumer Science Research Group, Postharvest Department, Valencian Institute for Agricultural Research, Crta Moncada-Náquera km 4.5. Moncada, 46113 Valencia, Spain.

Abstract

Valorization of persimmon discards is a current challenge for the food industry. Obtaining dehydrated persimmon products can be a good option, but studies are necessary to predict consumer responses before placing new products on the market. In this study, we produced dried slices, chips, leathers and powder from persimmons that were discarded at harvest. A consumer study was performed with 100 participants. For a realistic context, the four products were presented to the participants in specifically designed packages to simulate commercial packages. The participants were asked about their interest in having each product available on the market. Then, they were asked to taste the samples and to state their acceptance and purchase intention. The participants characterized the main sensory properties of the samples using the CATA questions. The consumption contexts evoked by each product were also investigated based on the item-by-use method, plus the CATA questions. Our results revealed that, before tasting the samples, the participants showed special interest in having chips and slices available on the market. After tasting, the participants reported very good acceptance of chips, slices and powder, but leathers were less liked. According to the consumer characterizations, slices had the most intense persimmon taste and a succulent texture, while powder was characterized by its caramel taste. Chips were differentiated from the other samples, mainly for their crispy texture, while leathers were sticky and tasteless, which explained their poor acceptance. By evaluating the data on acceptance and the evoked consumption contexts together, we conclude that persimmon consumption could be enhanced by commercializing slices, chips and powder. The participants described chips and slices as healthy snacks in different daily situations, while powder could be used as a sweetener for yoghurts or hot drinks and as an ingredient for baking desserts. These are all contexts in which fresh persimmon would be not consumed as reported by the participants.

Keywords: CATA questions; discards; drivers of liking; flavor; item-by-use; taste; texture.

Grants and funding

This work was supported by the project IVIA-GVA 52201 from the Instituto Valenciano de Investigaciones Agrarias. This project was also co-financed by the European Union through the ERDF Program 2021–2027 Comunitat Valenciana.