Tagubase, J. L., Palangga, Z., Liu, H., Araki, T., Ueno, S., Yoshie, Y.  2018 Sensory evaluation of frozen-thawed indigenous Philippine durian cultivars and its association to measured quality attributes. ⇒ J-Stage Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 35(3), 261-267. Abstract Five Philippine durian cultivars – Puyat, Duyaya, GD69, Native, Arancillo, were subjected to consumer intensity-ranking test with 50 durian consumers as panelists to determine the correlation between the experimental measured values and the consumers’ perceived intensity of the different durian quality attributes: color, texture, physicochemical properties, sugars, and organic acids content. Preference ranking test was also performed to identify the most preferred cultivar based on the five quality attributes evaluated. Results of the intensity ranking showed a good correlation between the experimental values and sensory perception on the color, texture, sweetness and overall flavor. Same trends in the degree of intensity were observed in the measurements, objective and sensory analysis. In the preference-ranking test, results revealed that Duyaya was the most preferred cultivars in terms of the color, while Arancillo was rated most preferred for the texture. In reference to the taste/flavor, the top choices were …