The Sensory Perception of Mangosteen Flesh: A Bibliometric Analysis

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 determine the relationship between mangosteen flesh/pulp and sensory perception, using bibliometric analysis. The bibliometric analysis methods used were VOSviewer and Biblioshiny to identify patterns most relevant to authors, authors' local impact, most relevant affiliations, affiliations production over time, most globally cited, most frequent words, and the collaboration network. A total of 1,020 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.