The sensory perception of mangosteen flesh: A bibliometric analysis

¹ Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, Kampus IPB Dramaga, Bogor 16680, Indonesia
² Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor 16680, Indonesia

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Mangosteen is often referred to as the "Queen of Tropical Fruits" because its unique taste combines exotic flavors with a deliciously sweet-and-sour. In Indonesia, several industries produce mangosteen peel extract as a nutraceutical. However, these industries did not process mangosteen pulp optimally, and it was wasted as an unused by-product. This study aimed to map the scientific landscape and research directions linking mangosteen flesh/pulp with sensory perception through bibliometric analysis. The bibliometric analysis methods used were VOSviewer and Biblioshiny to identify patterns most relevant to authors, most relevant authors and affiliations, production over time, globally cited, frequent words, and the collaboration network. A total of 1,120 journal articles were found in Scopus (2015-2025) using the keywords "mangosteen flesh" (21), "mangosteen pulp" (19), and "food sensory perception" (1,080). The results showed that publications on the sensory perception of mangosteen flesh/pulp remain limited, but the annual growth rate was 11.22%. The analysis revealed that Wageningen University & Research was the most relevant affiliation. This study made a preliminary contribution by describing the scientific landscape of sensory perception of mangosteen flesh/pulp and by identifying potential research collaborations. This could be particularly important in developing new mangosteen flesh/pulp-based products with superior sensory qualities.