Sensory Evaluation of Fried Plantain (Aloco). Biophysical Characterization of Quality Traits, WP2

This standard operating protocol (SOP) describes an objective methodology to assess the relevant sensory attributes of fried plantain (Aloco) by a trained panel. For this study, four contrasting varieties of plantain grown under conventional practices were harvested at the mature green stage and kept ripen at room temperature. Fruits were then sampled at three developmental stages namely yellow with green tips, yellow and yellow with black spots. The plantain pulps were cut into slices of about 2 cm and fried by total immersion in a bath of refined oil, The Aloco products were tested by a trained panel and the corresponding sensory attributes were measured. Sensory attributes considered were appearance (homogeneity of color), smell (frying odor), touch (greasy appearance, sticky between slices), texture in the mouth (firmness, stickiness, chewiness), taste (sweetness, acid taste, saltiness), mouth impression (fat feeling, astringency) and aroma (plantain aroma). The intensity of these sensory attributes was measured on a scale of 1 (very weak) to 10 (very strong), with the exception of chewiness, which was the subject of a specific measurement protocol. This protocol led to obtain a trained and performant panel and to generate a vocabulary of hierarchical sensory attributes.