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Lai has different physical characteristics compared with durian. Therefore most probable their physicochemical and sensory properties also differ. In this study, the variability of physicochemical (fat, protein, carbohydrate, ash, total sugar, moisture, soluble solid content, pH and flesh color) and sensory characteristics (sweetness, sourness, bitterness, moist, texture and stickiness) of indigenous lai and durian cultivars in Indonesia were examined. The sensory characterization of lai and durian was applied evaluated by Quantitative Descriptive Analysis method (QDA). The results showed that physicochemical characteristics and sensory characteristic of lai and durian cultivars were highly varied. PCA classified lai and durian cultivars into three different groups. The first group consisted of four durian cultivars (Ajimah, Hejo, Matahari and Sukarno), characterized by higher value of moisture, lightness (L*) and moist sensation. The second group consisted of five lai cultivars (Batuah, Merah, Mahakam, Kutai, Gincu) were characterized by higher fat content, carbohydrate, soluble solids contents, yellowness (a*) and redness (b*) values, sweet tastes and stickiness. Mas lai cultivar was separated from these two previous groups. Strong correlation between physicochemical characteristics and sensory properties indicate that physicochemical can be used as an indicator to predict the sensory quality of lai and durian. [ABSTRACT FROM AUTHOR]

The sensory characteristics of white and milk chocolate with three origins of vanilla (Madagascar, Indonesia, Papua New Guinea) were investigated using a multi-analytical approach. The sensory tests included profiling using Quantitative Descriptive Analysis with a trained panel; Temporal Dominance of Sensations test with untrained respondents from various countries currently residing in Belgium, and the consumers sensory preference test with consumers in Belgium, France, Sweden and Canada. The vanilla extracts were also analyzed by gas chromatography-mass spectrometry (GC-MS) in combination with olfactometry (GC-MS-O) to identify the key aroma compounds in the different vanilla origins. This research shows that sensory profile of Papua New Guinea (PNG) samples is different from Madagascan and Indonesian extracts. The flavor signature was correlated with almondy and anisic descriptors. The perceived difference between Madagascan and Indonesian origins was reduced when assessed within complex matrices such as chocolate. In sugared water, Madagascan vanilla has balsamic, phenolic notes while Indonesian has woodier notes. In a chocolate base, the Indonesian sample lost its woody characteristic for a dairy enhanced characteristic. The botanical variety has more impact on difference in sensory profile of a chocolate than the vanilla origin itself. The sensory data correlates with volatile components identified in this study. Guaiacol and vanillin were identified as the main key aroma compounds in all three vanilla origins using GC-MS-O. Additional key aroma compounds were responsible for the differences in sensory characteristics between the three vanilla origins: anisaldehyde for anisic note in the PNG samples and ethyl 2-methylbutanoate and 3/2-methylbutanoic acid in the Indonesian sample. Sensory profiles of vanillas from various origins were more visible and pronounced in white chocolate compared to milk chocolate. This study gives novel insights to the chocolate, as well as the vanilla sectors, indicating possibilities of vanilla replacement and consumer preferences across Europe and Canada. The consumer study shows that, on average, people do not indicate which chocolate is significantly more liked., (Copyright © 2020 Elsevier Ltd. All rights reserved.)