Sensory Evaluation of Agarwood Leaf Extract Powder with Different Leaf-Based Powder Available in the Market

Abstract The agarwood tree is primarily known for its use in incense and perfumes, while its leaves remain underutilized despite their beneficial properties. Agarwood leaves can be processed into extract powder (ALEP) but incorporating ALEP into food products poses challenges due to limited sensory studies. With effective utilization and acceptance, ALEP demonstrates strong potential as a functional ingredient in the food and beverage industry. This study aims to evaluate the sensory characteristics of ALEP using Free Choice Profiling (FCP) and a hedonic test. Samples tested included ALEP, moringa leaf powder (MLP), green tea powder (GTP), and chocolates mixed with these powders. In the FCP test, semi-trained panellists described the sensory attributes of the powders in their own words. Generalized Procrustes analysis (GPA) was used to achieve consensus among panellists. Results from Procrustes analysis of variance (PANOVA) indicated that rotation ( p = 0.011) and translation ( p < 0.0001) transformations significantly reduced overall variability. Principal component analysis (PCA) revealed low correlation between the leaf powders, indicating significant sensory differences. In the hedonic test, panellists rated the acceptability of ALEP chocolate compared to other leaf-based chocolates and varying concentrations of ALEP. ALEP chocolate achieved the second-highest mean score for overall acceptability (5.67), with increased ALEP concentration enhancing consumer acceptance. In conclusion, these sensory evaluations provide valuable insights into the sensory profile and consumer acceptance of ALEP, supporting its potential as a functional food ingredient.