Grape cultivar and drying method affect sensory characteristics and consumer preference of raisins

The sensory attributes and consumer preference of raisins made from two grapevine cultivars, 'Fiesta' and 'Selma Pete', and two drying methods, dry-on-vine (DOV) or tray-dry, were evaluated. Grapevine cultivar and drying method interacted to affect most of the measured flavor, texture, and appearance attributes of raisins. In general, 'Fiesta' DOV raisins were less spicy, less sour, more moist, less sticky and chewy, and less brown-colored than other raisins. 'Fiesta' tray dried raisins were less sweet, more sticky and chewy, and less homogenous in color and in size. 'Selma Pete' raisins were more sour tasting and dark colored than 'Fiesta' raisins, especially the 'Selma Pete' DOV raisins. The average consumer hedonic test scores were not affected by cultivar or drying method, but further analyses identified clusters of people that clearly preferred raisins of different cultivars and drying methods. These findings suggest that raisins could be marketed on the basis of cultivar and drying method. (c) 2007 Society of Chemical Industry.