Claim · model-written summary
A vocabulary was defined for sensory traits of dessert bananas.
- Taxon
- dessert bananas
Musa acuminatae0 - Outcome
- specific vocabularye0
- Value
- sensory traitse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A specific vocabulary was defined to describe the sensory traits of dessert bananas.”
Title
Sensory characterisation enabled the first classification of dessert bananas
Christophe Bugaud; Emeline Deverge; Marie‐Odette Daribo; et al. Journal of the Science of Food and Agriculture 2011. doi:10.1002/jsfa.4270
Other claims from this paper (9)
- Observation The 17 cultivars fell into five sensory clusters differing mainly in sourness and sweetness.
- Observation The Cavendish cluster had lowest sourness and highest sweetness and banana flavour scores.
- Observation The second cluster was sourest and firmest and had the highest chemical flavour score.
- Observation The third cluster had the highest melting score.
- Observation The fourth cluster had the highest mealiness, astringency, grassy odour and flavour scores.
- Observation The fifth cluster balanced sourness and sweetness and had the highest heterogeneous texture score.
- Association Sensory firmness correlated with rheological pulp firmness.
- Association Sensory sourness correlated with titratable acidity.
- Recommendation The sensory clusters and hedonic data may help breeders select banana hybrids.