1Cebu Technological University Barili Campus; janeth.lacostales@ctu.edu.ph
2Carcar City College; lacostalesnardz@gmail.com
*Correspondence: janeth.lacostales@ctu.edu.ph
Background: The flavor and aroma profile are a key determinant of consumer acceptance and marketability for tropical fruits, such as jackfruit (Artocarpus heterophyllus Lam.). While flavor compound development is known to evolve significantly during fruit maturation, a gap remains in comprehensive scientific research focused on how each specific stage of maturity affects the sensory profile and consumer acceptability of jackfruit pulp. This study aimed to analyze the flavor attributes and acceptability of jackfruit pulp harvested at different maturity stages, providing a scientific basis for optimizing harvest timing to produce pulp with superior sensory qualities.
Methods: The research employed a quantitative descriptive sensory analysis and 9-point hedonic rating scales to evaluate sensory attributes, including aroma, taste, color, and overall acceptability, across jackfruit pulp harvested at various stages (80 to 150 Days after Female Flower Selection, or DFFS).
Results: Results showed that mature jackfruit pulp harvested between 120 and 140 DFFS (T5 to T7) exhibited significantly enhanced flavor and aroma characteristics, correlating with the highest consumer preference scores, which fell under the "like moderately to like very much" category. Specifically, pulp from this optimal range scored highest for color (up to 8.19), aroma (up to 8.62), and taste (up to 8.43). Conversely, early-stage fruits (80-90 DFFS) displayed less developed sensory attributes (e.g., "None jackfruit aroma" and "Bland" taste), resulting in the lowest acceptability, categorized as "dislike moderately to dislike very much".
Conclusion: The findings demonstrate that optimal harvest timing is crucial for achieving desirable sensory qualities in jackfruit pulp, providing valuable insights for growers and processors aiming to improve product quality and marketability.
Keywords: Flavor profile, sensory evaluation, descriptive analysis, hedonic scale, consumer acceptability, harvest timing
How to cite this article: Lacostales JL, Lacostales LE. Evaluation of Pulp Flavor Profile and Consumer Acceptability of Jackfruit (Artocarpus heterophyllus Lam.) at Different Maturity Stages. Int J Drug Deliv Technol. 2026;16(13s): 446-450. DOI: 10.25258/ijddt.16.13s.48
Source of support: Nil.
Conflict of interest: None