Production characteristics have been used to develop melon varieties and have not incorporated flavor and texture attributes and consumer liking as components of selection.  Our objective was to develop descriptive melon flavor and texture attributes and understand their relationship to consumer melon liking.  Melons  and 2 honeydew varieties were planted in 7 US locations (Arizona, California, North Carolina, Georgia, Indiana, Uvadle TX and Weslaco, TX) over 3 years.  Whole and cut melon appearance, aroma, flavor, and texture were evaluated using an expert trained descriptive sensory panel.  Additionally, consumers evaluated liking for appearance, aroma, flavor, texture and overall liking using 9-point hedonic scales.  Whole melon appearance and aroma liking were not closely associated with cut melon consumer liking. However, cut melon consumer liking attributes were very closely related.  Melon identity, overall sweet, sweet and honey descriptive attributes were closey associated with cut consumer liking attributes. Hard melons with musty/earthy, green, bitter, and sour descriptive attributes were negatively related to consumer liking.  Juicy melons with more surface moisture and higher levels of overripe and fermented flavors were preferred by consumers to a greater extent than melons that were hard and had with sour. musty/earlty, green, and bitter descriptive attributes. In conclusion, melon descriptive flavor and texture attributes can be used to assess attributes to improve melon consumer liking and selection of melons with positive flavor and texture attributes are a tool for use in development of advanced melon varieties.

Relationships between descriptive and consumer sensory attributes of melons

ACS Spring Meeting 2021

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.