Sensory analysis and acceptance of feijoa fruit

The southern region of Brazil is home of a myriad of native species which have high organoleptic potential, and among those species the feijoa fruit (Feijoa sellowiana) stands out. This species has an incipient production chain; however, the promotion of the species to the consumers can increase the fruit’s consumption, stimulate its production, in addition to its conservation. This study aims to perform sensory analysis and verify the preference for fruits of two cultivars and a selection of F. sellowiana. Fifty-seven tasters evaluated the fruits for sensory characteristics, taste and appearance. The evaluations included a questionnaire to characterize the taster’s profile. The tasters’ perception of the three samples did not differ in terms of sweetness, acidity, juiciness, pulp yield and overall impression. In general, the sensorial analysis showed that feijoa is a fruit with notorious acceptance by consumers. This result demonstrates the potential for promotion and use of the species, in order to make compatible the promotion of its cultivation and conservation.