Theses and Dissertations


Ye Tian

Issuing Body

Mississippi State University


Coggins, Patti C.

Committee Member

Tidwell, Diane K.

Committee Member

Martin, James M.

Date of Degree


Document Type

Graduate Thesis - Open Access


Food Science and Technology

Degree Name

Master of Science (M.S.)


College of Agriculture and Life Sciences


Department of Food Science, Nutrition and Health Promotion


The objectives of this research were to establish a semi-descriptive sensory language that describes the attributes of calamondin fruit and develop yogurt products flavored with calamondin and test consumers’ acceptance of the products. A total of 89 sensory terms were established by trained panelists to describe calamondins. Yogurt products were developed with 0%, 5%, 10%, and 15% calamondin pulp. Results demonstrated that no significant difference (P>0.05) occurred for consumers’ acceptance of yogurt appearance and texture, and significant differences (P<0.05) occurred for consumers’ acceptance of yogurt flavor and overall liking. Generally, the yogurt with 10% honey and the yogurt with 10% honey and 5% calamondin pulp were well accepted by consumers. The consumers were grouped into 6 clusters based on their prefences. The majority (60%) of the consumers liked moderately yogurts with 10% honey, and 0% and 5% calamondin pulp respectively.