Sensory Profiles for Dried Fig (<i>Ficus carica</i> L.) Cultivars Commercially Grown and Processed in California

Haug, Megan T.; King, E. Richard; Heymann, Hildegarde; Crisosto, Carlos H.

doi:10.1111/1750-3841.12196

Cited by 19 publications

(12 citation statements)

References 17 publications

(30 reference statements)

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“…The attribute terms were given in English and Korean. A lexicon for dried fig was developed by Haug et al [15] and it contained 68 terms for describing interior and exterior appearance, aroma, flavor, and aftertaste of dried fig samples of different cultivars.…”

Section: Recent Lexicons For Foodsmentioning

confidence: 99%

The Importance of Sensory Lexicons for Research and Development of Food Products

Suwonsichon

2019

Foods

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A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a variety of food categories.The current review provides examples of recently developed sensory lexicons for fruits and vegetables; grains and nuts; beverages; bakery, dairy, soy and meat products; and foods for animals. Applications of sensory lexicons as an effective communication tool and a guidance tool for new product development processes, quality control, product improvement, measuring changes during product shelf life, and breeding new plant cultivars are also discussed and demonstrated through research in the field.

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Section: Recent Lexicons For Foodsmentioning

confidence: 99%

The Importance of Sensory Lexicons for Research and Development of Food Products

Suwonsichon

2019

Foods

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“…Drying represents the oldest method of preserving food by decreasing considerably the water activity of the material, thus preventing growth of microorganisms, while reducing its physical, chemical and biochemical changes. Such changes may be influenced by pretreatment of the material, causing a shorter drying time and therefore a reduction in adverse changes that occur during drying, such as the development of off‐flavors. Traditionally in tropical countries, including Greece, figs are sun dried.…”

Section: Introductionmentioning

confidence: 99%

“…Drying represents the oldest method of preserving food by decreasing considerably the water activity of the material, thus preventing growth of microorganisms, while reducing its physical, chemical and biochemical changes. Such changes may be influenced by pretreatment of the material, 29 31 and moreover differentiating these cultivars from the respective non-preservative-treated cultivars of Messinia region.…”

Section: Introductionmentioning

confidence: 99%

Volatile profile of Greek dried white figs (Ficus carica L.) and investigation of the role of β‐damascenone in aroma formation in fig liquors

et al. 2017

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“…Although Turkey has many different fig cultivars, only two types of light-colored figs are used for industrial drying purposes. In the California six kinds of figs are cultivated for the dried fig market, but the only dark-colored cultivar used commercially is the 'Black Mission' cultivar (Haug et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of different drying methods on phenolic content, antioxidant capacity and general characteristics of selected dark colored Turkish fig cultivars

Konak¹,

Köseoğlu²,

Yemenicioğlu³

2017

Acta Hortic.

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Fig fruit is a good source of minerals and crude fibers. The dark-colored fig cultivars rich in anthocyanins are also known with their high polyphenol content. However, although there are many different dark-colored fig cultivars grown in Turkey, the dried fig industry has traditionally been concentrated on drying of several yellow-colored fig cultivars. The aim of this study is to determine the effects of sundrying and oven-drying on some general characteristics, phenolic content and antioxidant capacity of 2 dark-colored (black) and 2 light-colored (yellow) fig cultivars selected from genetic collection of Turkish Fig Research Institute. The figs were obtained by harvesting at the semi-dry stage at 40-50% moisture content and applying sun-drying or oven-drying to reach final moisture content between 20 and 26%. The sun-drying was conducted on mats for 2-3 days under the sun while the oven-drying was applied for 12 h at 60°C and at the air velocity of 0,5 m s-1. The result of the study clearly showed almost 1,5-2 fold higher total phenolic content and ABTS free radical scavenging based antioxidant capacity of fresh dark-colored figs than fresh light-colored ones. The drying had almost no negative effects on the total phenolic content of both dark-and light-colored figs. The drying also did not have a negative effect on antioxidant capacity of light-colored figs, but it caused a limited reduction (between 20 and 30%) in antioxidant capacity of dark-colored figs due to the well-known heat labile nature of their color compounds anthocyanins. The use of sun-drying or oven-drying did not have a considerably different effect on final phenolic contents and antioxidant capacities of dried figs. This study clearly showed that it is possible to obtain phenolic rich dried figs by use of dark colored fig cultivars such as TR1101 and TR1102.

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Sensory Profiles for Dried Fig (Ficus carica L.) Cultivars Commercially Grown and Processed in California

Cited by 19 publications

References 17 publications

The Importance of Sensory Lexicons for Research and Development of Food Products

The Importance of Sensory Lexicons for Research and Development of Food Products

Volatile profile of Greek dried white figs (Ficus carica L.) and investigation of the role of β‐damascenone in aroma formation in fig liquors

Effects of different drying methods on phenolic content, antioxidant capacity and general characteristics of selected dark colored Turkish fig cultivars

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