Consumer acceptance of watermelon flesh‐rind blends and the effect of rind on refreshing perception

Abstract

Watermelon flesh is widely consumed for its appealing flavor and refreshing properties, though the rind of the fruit also has traits of interest, especially its nutritional benefits. This study aimed to determine if watermelon flesh blended with 0%, 10%, 20%, and 30% w/w rind could appeal to consumers, and the effect of rind on the refreshing perception was investigated. Consumers (n = 102) evaluated the liking and intensity levels of overall flavor, sweet, sour, green, watermelon flavor, and refreshing quality along with questions regarding the texture, off flavors, and aftertaste of the samples. The addition of rind was acceptable up to the 20% rind level, which was given an overall rating above the midpoint of the scale, while the 10% and 0% rind samples did not differ significantly (P < 0.001). Overall liking most strongly correlated with sweet liking (r = 0.78, P < 0.001) and watermelon flavor liking (r = 0.77, P < 0.001). Refreshing liking most strongly correlated with watermelon flavor liking (r = 0.75, P < 0.001) and decreased with addition of rind in the samples (P < 0.001). The excessive green notes, off flavors, and undesirable texture of rind decreased the hedonic and refreshing ratings of samples with 20% and 30% rind, respectively. This research demonstrated the acceptability of using up to 20% rind to supplement watermelon juice blends and results suggested that watermelon flavor drives the refreshing perception.

Examining the consumer view of refreshing perception, relevant fruits, vegetables, soft drinks, and beers, and consumer age and gender segmentations

“…This study showed the fruit and vegetable that were most frequently recognized as refreshing were watermelon and cucumber. The classification of watermelon as refreshing has been mentioned by researchers (Liu et al., 2018 ; Mendoza‐Enano et al., 2019 ; Tlili et al., 2011 ) and verified by our sensory studies (Ramirez et al., 2020 , 2021 ). Watermelon and cucumber both belong to the Cucurbitaceae family and have high water contents of ~94% and ~97%, respectively (Olayinka & Etejere, 2018 ).…”

“…This study aimed to examine consumer perspective on the importance of refreshing, the definition and factors related to the refreshing perception, and related refreshing fruits, vegetables, and drinks in general, as well as consumer segments of age and gender. Our previous sensory studies indicate that watermelon flesh is refreshing for its flavor, texture, and temperature (Ramirez et al., 2020 , 2021 ). Watermelon is included in the current study to further verify the concept of refreshing.…”

Watermelon Rind and Flesh Volatile Profiles and Cultivar Difference

“…It should be pointed out that our previous consumer test shows that high amounts of watermelon rind imparts excessive green notes and off-flavor, negatively correlating with consumer hedonic rating [45]. The previous study also shows refreshing perception of watermelon juice blended with rind [45]. Combined our previous sensory study with this rind volatile study, it could be deduced that watermelon rind has the potential to impart refreshing perception in food products due to its high nine-carbon volatile content.…”

“…Watermelon rind has advantages of high citrulline content compared to flesh [14], and contained major volatile compounds of nine-carbon aldehydes and alcohols as identified in this study. The results of the major nine-carbon volatiles in rind from the current study bring in a new potential use of watermelon rind; for example, watermelon rind might be used in highly nutritive plant waters, which could be marketed as consumer hydration options, with fresh, green flavor notes imparted by watermelon rind [45]. It should be pointed out that our previous consumer test shows that high amounts of watermelon rind imparts excessive green notes and off-flavor, negatively correlating with consumer hedonic rating [45].…”

“…The results of the major nine-carbon volatiles in rind from the current study bring in a new potential use of watermelon rind; for example, watermelon rind might be used in highly nutritive plant waters, which could be marketed as consumer hydration options, with fresh, green flavor notes imparted by watermelon rind [45]. It should be pointed out that our previous consumer test shows that high amounts of watermelon rind imparts excessive green notes and off-flavor, negatively correlating with consumer hedonic rating [45]. The previous study also shows refreshing perception of watermelon juice blended with rind [45].…”