Articles
FLAVOUR PROFILING OF JUICE OF THE MARULA (SCLEROCARYA BIRREA SUBSP. CAFFRA) AS AN INDEX FOR CULTIVAR SELECTION
Article number
194_23
Pages
215 – 222
Language
Abstract
The commercial exploitation of the marula requires a selection and breeding programme so as to develop the best cultivar for profitable processing.
Whereas much research work has been undertaken on the composition of Marula fruit and juice (Ballschmieter and Torline, 1973), very little is known and almost nothing has been published on the acceptability and preference for the texture and flavour characteristics of the product.
The response of potential consumers of all cultural groups in the market area must be evaluated for sound investment in processing to be undertaken.
Whereas much research work has been undertaken on the composition of Marula fruit and juice (Ballschmieter and Torline, 1973), very little is known and almost nothing has been published on the acceptability and preference for the texture and flavour characteristics of the product.
The response of potential consumers of all cultural groups in the market area must be evaluated for sound investment in processing to be undertaken.
A specialised taste panel has been assembled at the University of Pretoria and trained in the technique of flavour profiling.
Their specialised medium is fruit juice and they have generated profiles for juices from 5 different varieties of marula obtained from uncultivated locations.
A selection of pilot commercial formulations have also been assessed as an aid to ongoing commercial development.
Authors
G. Schäfer, A.E.J. McGill
Keywords
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