Sensory evaluation of bottled flying fish Parexoetus branchypterus in Spanish style enhance with the natural organic flavoring
Doname Asuncion Reyes, Reelaya Gonzales Bulan
Sensory evaluation was done in the bottled flying fish (Parexoetus branchypterus) in spanish style with organic plants as natural flavor enhancer such as oregano (Oreganum vulgare), lemon grass (Cymbopogon spp.) and turmeric (Curcuma longa). There were forty (40) panelist to evaluate the color, aroma, texture and taste of the product using the hedonic and semantic scales. Desirability composite index (DCI) shows the ranking of each organic plants used as natural flavoring. Flying fish with oregano is the best followed by turmeric, lemongrass and the least is the treatment without natural organic flavoring.