2.5. Sample preparation and serving
Fresh sliced samples were prepared as described in the study by
Ledeker et al. (2012). For each evaluation, panelists received six
pieces randomly selected from fruits of a single cultivar, and samples
were served directly after cutting in 100 mL plastic bowls with
lids. Frozen mango purée samples were thawed in the refrigerator
(3.5 C) overnight and served at room temperature (24 1 C).
Panelists received w44.4 mL of each purée sample in 85.0 mL
plastic cups upon evaluation. All samples were labeled with 3-digit
random codes.
2.6. Test design and sample evaluation
Three replicates were evaluated for each sample, and a randomized
complete block design was used to determine the serving
order within each replication. Panelists rated intensities of each
attribute on a scale from 0 (none) to 15 (extremely high) with 0.5
increments using a hybrid method adapted from the Flavor Profile
Method (Keane, 1992). References were provided during evaluations
to anchor values on the scale. Reverse osmosis purified water
and unsalted crackers (Jacob’s Cream Crackers, Kraft Foods
Malaysia, Petaling Jaya, Malaysia) were used to cleanse the palate
between samples.