Effects Of Pineapple Consumptions On Sensory Perceptions, Somatosensation And Taste Threshold

This study aims to determine the effects of pineapple consumptions on sensory perceptions, somatosensation, and taste threshold. The acceptance and consumption of pineapples among consumers were surveyed, and physicochemical and sensory acceptance of three pineapple varieties planted in the northern...

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Main Author:	Romli, Siti Rashima
Format:	Thesis
Language:	English
Published:	2023
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/61341/1/24%20Pages%20from%20SITI%20RASHIMA%20BINTI%20ROMLI.pdf
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id	my-usm-ep.61341
record_format	uketd_dc
spelling	my-usm-ep.613412024-10-22T00:35:20Z Effects Of Pineapple Consumptions On Sensory Perceptions, Somatosensation And Taste Threshold 2023-02 Romli, Siti Rashima T1-995 Technology(General) This study aims to determine the effects of pineapple consumptions on sensory perceptions, somatosensation, and taste threshold. The acceptance and consumption of pineapples among consumers were surveyed, and physicochemical and sensory acceptance of three pineapple varieties planted in the northern part of peninsular Malaysia (Moris, N36, and MD2) at various maturity stages were determined. The survey was conducted online with 167 respondents using a self-administrated questionnaire. A total of 28.1% of respondents refuse to eat pineapple because it causes an unpleasant feeling on the tongue (61.7%) and affects taste sensation (19.1%) after consumption. Although consuming fresh pineapple causes tongue irritation, consumers still prefer fresh fruit (61%) over processed pineapple due to its vitamin C, fibres, and bromelain enzyme, as well as its appealing flavour. Principal component analysis (PCA) plot with 80.16% variance shows that physicochemical properties such as lightness (L value), textures, titratable acidity, and vitamin C are important factors that influence consumer acceptance of the fruit. Pineapples harvested at Index 4 and Index 5 are suitable for fresh fruit consumption due to the texture and sensory acceptance of the fruit. Moris and N36 pineapples are nearly identical (>80% similarity) in terms of physicochemical properties and consumer acceptance, whereas MD2 has distinct organoleptic qualities such as being sweeter, less acidic, higher in vitamin C and more aromatic compared to Moris and N36. 2023-02 Thesis http://eprints.usm.my/61341/ http://eprints.usm.my/61341/1/24%20Pages%20from%20SITI%20RASHIMA%20BINTI%20ROMLI.pdf application/pdf en public phd doctoral Perpustakaan Hamzah Sendut Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Romli, Siti Rashima Effects Of Pineapple Consumptions On Sensory Perceptions, Somatosensation And Taste Threshold
description	This study aims to determine the effects of pineapple consumptions on sensory perceptions, somatosensation, and taste threshold. The acceptance and consumption of pineapples among consumers were surveyed, and physicochemical and sensory acceptance of three pineapple varieties planted in the northern part of peninsular Malaysia (Moris, N36, and MD2) at various maturity stages were determined. The survey was conducted online with 167 respondents using a self-administrated questionnaire. A total of 28.1% of respondents refuse to eat pineapple because it causes an unpleasant feeling on the tongue (61.7%) and affects taste sensation (19.1%) after consumption. Although consuming fresh pineapple causes tongue irritation, consumers still prefer fresh fruit (61%) over processed pineapple due to its vitamin C, fibres, and bromelain enzyme, as well as its appealing flavour. Principal component analysis (PCA) plot with 80.16% variance shows that physicochemical properties such as lightness (L value), textures, titratable acidity, and vitamin C are important factors that influence consumer acceptance of the fruit. Pineapples harvested at Index 4 and Index 5 are suitable for fresh fruit consumption due to the texture and sensory acceptance of the fruit. Moris and N36 pineapples are nearly identical (>80% similarity) in terms of physicochemical properties and consumer acceptance, whereas MD2 has distinct organoleptic qualities such as being sweeter, less acidic, higher in vitamin C and more aromatic compared to Moris and N36.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Romli, Siti Rashima
author_facet	Romli, Siti Rashima
author_sort	Romli, Siti Rashima
title	Effects Of Pineapple Consumptions On Sensory Perceptions, Somatosensation And Taste Threshold
title_short	Effects Of Pineapple Consumptions On Sensory Perceptions, Somatosensation And Taste Threshold
title_full	Effects Of Pineapple Consumptions On Sensory Perceptions, Somatosensation And Taste Threshold
title_fullStr	Effects Of Pineapple Consumptions On Sensory Perceptions, Somatosensation And Taste Threshold
title_full_unstemmed	Effects Of Pineapple Consumptions On Sensory Perceptions, Somatosensation And Taste Threshold
title_sort	effects of pineapple consumptions on sensory perceptions, somatosensation and taste threshold
granting_institution	Perpustakaan Hamzah Sendut
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2023
url	http://eprints.usm.my/61341/1/24%20Pages%20from%20SITI%20RASHIMA%20BINTI%20ROMLI.pdf
_version_	1818647398008750080

Effects Of Pineapple Consumptions On Sensory Perceptions, Somatosensation And Taste Threshold

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