Abstract：
The seeds and sap of luffa [Luffa cylindrica (L.)] are usually discarded as waste. As such, this study aimed to identify the sensory properties of luffa sap (aqueous solution) and if it can be incorporated into a food item (orange juice) for added nutritional benefits and as an alternative sweetener. A sensory trial (n = 94) asked participants to evaluate a luffa sap sample and five different orange juice samples with increasing amounts of luffa sap (control [0%], 5%, 7.5%, 10%, 12.5%). The participants evaluated the samples using 9-point hedonic scales, check-all-that-apply, and an open-ended comment question. The luffa sap was described as having a mild flavor as well as woody, earthy, and floral attributes and an aftertaste. The liking scores for the orange juice with the 5% luffa sap did not significantly differ from the control. However, as the amount of luffa sap increased above 5%, the liking scores decreased and were significantly different from the control. The orange juice with luffa sap samples (7.5% and above) was associated with off-flavors, while the orange juice with 5% luffa sap and the control were associated with the attributes (sweet, fruity, orange, tropical, citrus) that increased the participants liking. Future studies should continue to investigate the sensory properties of luffa sap and its incorporation into different food products. PRACTICAL APPLICATION: This is one of the first studies to investigate the sensory properties of luffa sap with participants residing in the Western world. The luffa sap was found to be woody, earthy, bitter, and floral. It was acceptable to add luffa sap to orange juice up to 5% by volume. However, it did not increase the sweetness perception of the orange juice. At a 7.5% luffa sap addition and higher levels, off-flavors were observed in the orange juice.
摘要：
丝瓜的种子和汁液[丝瓜（L.)]通常作为废物丢弃。因此，这项研究的目的是确定感官特性的丝瓜汁（水溶液），如果它可以加入到食品项目（橙汁）增加的营养益处和作为替代甜味剂。一项感官试验（n=94）要求参与者评估丝瓜汁样品和五种不同的橙汁样品，并增加丝瓜汁（对照[0％]，5%,7.5%,10%,12.5%）。参与者使用9点享乐主义量表评估样本，检查所有适用的，和一个开放式评论问题。丝瓜汁被描述为具有温和的味道以及木质，泥土,和花卉属性和回味。含有5％丝瓜汁的橙汁的喜好评分与对照组没有显着差异。然而,随着丝瓜汁的数量增加到5%以上，喜好评分下降，与对照组有显著差异。含有丝瓜汁样品(7.5%及以上)的橙汁与异味有关,而含有5%丝瓜汁的橙汁和对照与属性(甜，果味,橙色,热带,柑橘)增加了参与者的喜好。未来的研究应继续研究丝瓜汁的感官特性及其在不同食品中的掺入。实际应用：这是研究居住在西方世界的参与者的丝瓜汁的感官特性的首批研究之一。丝瓜汁被发现是木质的，泥土,苦涩,和花卉。可接受的是,将丝瓜汁添加到按体积计高达5%的橙汁中。然而,它没有增加甜味感知的橙汁。在7.5％的丝瓜汁添加和更高的水平下，在橙汁中观察到异味。
