Sensory Evaluation of Tropical Bush Mango (<I>Irvingia gabonensis</I>) Fruits

Background: Irvingia gabonensis is a profitable forest fruit tree found in West and Central Africa, which kernels are widely traded regionally and internationally for ethnic markets. The expanding and growing market for the seed kernels requires that the product has quality characteristics to enhance the marketability. Also the increased cultivation and consumption of the fruit pulp requires the pulp to be characterized for appropriate description and market attention. Sensory tasting is an important tool for description of food products and the development of their quality standards. Objective: This study aimed to investigate the desirable and undesirable sensory characteristics of I. gabonensis fresh pulp and partially processed kernels. Materials and Methods: Eight fruit color cultivars and four kernel types of Irvingia gabonensis, commonly grown and consumed in West and Central Africa were evaluated for the intensity of their sensory attributes using a trained and consumer panels respectively. Irvingia fruits were subjected to morphological measurements and then tasted along with a reference popular mango (Mangifera indica). Desirable attributes evaluated were flavor, juiciness, sweetness, taste, texture and overall acceptability. Undesirable attributes evaluated were astringency, bitterness and fibrousness. A common 7-point scale was used for evaluation. Additionally, a consumer panel evaluated partially processed kernel types of Irvingia for color, texture, flavor, overall acceptability and purchase intent using a 7-point hedonic scale. Results: There were significant differences (p< 0.05) in both the desirable and undesirable fruit flesh attributes as well as kernel attributes evaluated. Fruit type 4A8 scored higher in pulp sensory attributes while oven-dried kernels were highly preferred. Popular mango pulp scored the highest intensities for desirable and the lowest intensities for undesirable attributes measured. Conclusion: It is concluded that sensory analysis is an important tool for describing products in breeding and marketing programmes.