1. Sensory Evaluations of the Mangoes 

1) The results of the sensory evaluations of the strength of the flavors of the Miyazaki Prefecture mangoes (Taiyo-no-Tamago and fully ripened mangoes) indicated that there were no differences between the passengers and crew of the cruise ship (total of 58 people). The scores for the sweetness, acidity, softness, and overall evaluations of both types of mangoes ranged from 6.1 to 6.8 points out of a maximum of 8 points, indicating that the mangoes were evaluated as appealing. There were no differences by country. Comments indicated that, although there were some who preferred the Taiyo-no-Tamago variety, and some who preferred the fully ripened variety, a higher number of the test participants evaluated the Tayo-no-Tamago as appealing. 

 

Main Comments (No. 1: Taiyo-no-Tamago mangoes, No. 2: Fully ripened mangoes)

・No. 1 is better

・No. 1 果肉質感細　軟甜No2果肉軟不容易消化　繊維有

・No. 1 is more refreshing, but No. 2 is sweeter and more delicious

・No. 2 is softer and sweeter.

・The first one is much better than the second one, but the second is more acidic. I really prefer No. 1.

・Both mangoes are very good.

 

2) There was no difference between the results of the sensory evaluations of the students and exchange students at the University of Miyazaki (total: 46 students) regarding the strength of the flavor of the mangoes. However, only the Japanese test participants gave the acidity of the Fully Ripened Mango an evaluation of "appealing." Both varieties of mango were given between 6.1 and 6.8 points out of a total of 8 points in terms of their sweetness, acidity, softness, and overall evaluations, indicating that they were both appealing. Among the comments were opinions that the mangoes were slightly acidic in taste. This issue should be further examined prior to exporting Miyazaki Prefecture mangoes overseas. 

 

Main Comments (No. 1: Taiyo-no-Tamago mangoes, No. 2: Fully ripened mangoes) 

・Both mango are soft and good taste. I choose the second mango because of the flavor, sweetness and good smell.

・They are delicious. I prefer more sour tasting mangoes. 

・No. 2 was fruity tasting. I preferred the taste of No. 1. 

・The aroma of No. 2 was slightly stronger than No. 1. Neither mango was acidic in taste, but I think that mangoes should have a slightly acidic taste. 

 

3) Analytical values of the mangoes 

There were no differences between the Taiyo-no-Tamago mangoes and the fully ripened mangoes in terms of sugar content, dietary fiber, color tone of the skin and pulp (L*a*b*), or softness. This result was suggested by the results of the sensory evaluations, which similarly showed no differences between the two mango varieties. 

These results indicate that both the Taiyo-no-Tamago mangoes and the fully ripened mangoes produced in Miyazaki Prefecture were highly evaluated, due to their extreme sweetness and softness. When visiting Miyazaki, people should certainly try Miyazaki Prefecture mangoes. 

 

2. Sensory Evaluations of the Teas 

1) The results of the sensory evaluations of the strength of the taste of the Miyazaki Prefecture kamairi-cha, the sencha, and the teabags available in retail stores by the 26 instructors and students indicated that the aroma of the kamairi-cha was evaluated as stronger than that of the sencha. The sweetness of the sencha was evaluated as stronger than that of the teabags. The overall evaluations, which indicate the appeal of the teas, showed that the kamairi-cha was more appealing than that of the teabags. The evaluations of 8 evaluators who have sensitive senses of taste (8 people) were almost exactly the same. 

 

2) The sensory evaluations of the instructors (total: 18 people), who evaluated 2 types of Miyazaki Prefecture kamairi-cha and 3 types of Sencha, showed no differences for any of the assessment items. The mean value for the overall evaluation, which indicates "appeal," was higher for the kamairi-cha. 

 

3) The sensory evaluations of the cruise ship crew members and passengers (total: 58 people) who evaluated the Miyazaki Prefecture teas (kamairi-cha and sencha) showed no differences in terms of appeal. The evaluations of the aroma, astringency, after-taste, and overall evaluations for both varieties of tea were between 6.0 and 6.4 out of a total of 8 points, indicated that both varieties had high appeal. Although there were no differences by country of origin, when only the evaluation values are considered, Japanese evaluators gave higher evaluations to the kamairi-cha in terms of all items. Although the comments included statements indicating that both the kamairi-cha and the sencha were appealing, more of the comments had a tendency to give higher evaluations to the kamairi-cha. 

 

Main Comments (No. 1: Kamairi-cha, No. 2: Sencha) 

・No. 1 has more flavor than 2

・I prefer No.2 over No.1.

・A very nice and healthy tea

・No.1 is similar to Japanese gobo-cha (burdock tea). No. 2 is similar to Taiwanese green tea. 

・The first one is a little stronger than the second one. But the second one is more

 

4) There were no differences between the sensory evaluation results of the teas conducted by the students and exchange students at the University of Miyazaki (total: 46 people). However, looking at the data by country, the four Taiwanese students in particular gave high "appeal" evaluations to the kamairi-cha. The Japanese students (16 students) showed no differences in their evaluations of astringency, but they gave higher evaluations to the aroma, after-taste, and overall evaluation of the kamairi-cha, indicating higher appeal. Many of the comments also indicated a higher evaluation for the kamairi-cha. These results elucidate the fact that Miyazaki Prefecture kamairi-cha is highly regarded by non-Japanese people. 

Main Comments (No. 1: Kamairi-cha, No. 2: Sencha)

・I like both of them. 

・No.1 is good. No. 2 has a bitter astringency. 

・No. 1 has a nice aroma. 

・No. 1 has a stronger aroma than No. 2. No. 2 has a weaker astringency, so it seems more suited to children. I prefer No. 1. 

・Overall, No. 1 is sweater and more refreshing. 

 

5) Analysis values for the teas 

The L-theanine, L-glutamine, L-aspartic acid, and caffeine of the kamairi-cha used in the first sensory evaluation were most highly evaluated. The kamairi-cha that was not as highly evaluated in the second sensory evaluation had the same evaluation for L-theanine as the kamairi-cha in the first sensory evaluation, but the L-arginine, catechin, and epigallocatechin gallate were rated highest. This indicates that the analysis values for the taste of the teas showed that the kamairi-cha was more highly rated than the teabags and the sencha. The results also showed that the flavor components were included in the kamairi-cha, regardless of its taste. Although we were unable to conduct an analysis of the components associated with aroma in this study, the four sensory evaluations of the teas were distinctive in that the aroma of the kamairi-cha was highly rated in all cases. We would like to conduct future studies of the aroma of kamairi-cha, in order to inform people around the world of the good taste of Miyazaki Prefecture kamairi-cha and sencha. 

　In addition, we hope that increasing numbers of people will visit Miyazaki and taste the aromatic teas produced in the prefecture.