Claim · model-written summary
Sensory firmness correlated with rheological pulp firmness.
- Taxon
- dessert bananas
Musa acuminatat0 - Outcome
- Firmnesse0
- Comparator
- rheological pulp firmnesse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Firmness and sourness were correlated with rheological pulp firmness and titratable acidity respectively.”
t0“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)
- Method / resource A vocabulary was defined for sensory traits of dessert bananas.
- 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 sourness correlated with titratable acidity.
- Recommendation The sensory clusters and hedonic data may help breeders select banana hybrids.