Abstract
BACKGROUND: Knowledge of the sensory diversity of a wide range of dessert bananas would be helpful in breeding programmes and so diversify the banana market. Descriptive sensory profiling was thus used to assess 13 cultivated bananas and four new triploid hybrids at an eating stage. RESULTS: A specific vocabulary was defined to describe the sensory traits of dessert bananas. The 17 cultivars assessed were ranked in five sensory clusters, which differed mainly in the intensity of sourness and sweetness. The first cluster, which contained the standard banana (Cavendish), received the lowest sourness and the highest sweetness and banana flavour scores. The second cluster was the sourest and firmest and had the highest chemical flavour score. The third cluster was characterised by the highest melting score, the fourth by the highest mealiness, astringency, grassy odour and flavour scores and the fifth by a balance between sourness and sweetness and the highest heterogeneous texture score. Firmness and sourness were correlated with rheological pulp firmness and titratable acidity respectively. CONCLUSION: The results led to the identification of relevant attributes that grouped the sensory diversity of dessert banana into five clusters. Combined with hedonic data, these results should help breeders to select banana hybrids.
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Claims 10
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
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.”
Claim · model-written summary
The 17 cultivars fell into five sensory clusters differing mainly in sourness and sweetness.
Verbatim
e0“The 17 cultivars assessed were ranked in five sensory clusters, which differed mainly in the intensity of sourness and sweetness.”
Claim · model-written summary
The Cavendish cluster had lowest sourness and highest sweetness and banana flavour scores.
Verbatim
e0“The first cluster, which contained the standard banana (Cavendish), received the lowest sourness and the highest sweetness and banana flavour scores.”
Claim · model-written summary
The second cluster was sourest and firmest and had the highest chemical flavour score.
- Taxon
- dessert bananasMusa acuminatat0
- Outcome
- sourest and firmest and had the highest chemical flavour scoree0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The second cluster was the sourest and firmest and had the highest chemical flavour score.”
t0“dessert bananas”
Claim · model-written summary
The third cluster had the highest melting score.
- Taxon
- dessert bananasMusa acuminatat0
- Outcome
- melting scoree0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The third cluster was characterised by the highest melting score”
t0“dessert bananas”
Claim · model-written summary
The fourth cluster had the highest mealiness, astringency, grassy odour and flavour scores.
- Taxon
- dessert bananasMusa acuminatat0
- Outcome
- mealiness, astringency, grassy odour and flavour scorese0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fourth by the highest mealiness, astringency, grassy odour and flavour scores”
t0“dessert bananas”
Claim · model-written summary
The fifth cluster balanced sourness and sweetness and had the highest heterogeneous texture score.
- Taxon
- dessert bananasMusa acuminatat0
- Outcome
- heterogeneous texture scoree0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fifth by a balance between sourness and sweetness and the highest heterogeneous texture score.”
t0“dessert bananas”
Claim · model-written summary
Sensory firmness correlated with rheological pulp firmness.
- Taxon
- dessert bananasMusa acuminatat0
- Outcome
- Firmnesse0
- Comparator
- rheological pulp firmnesse0
Not reportedDirection
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”
Claim · model-written summary
Sensory sourness correlated with titratable acidity.
- Taxon
- dessert bananasMusa acuminatat0
- Outcome
- sournesse0
- Comparator
- titratable aciditye0
Not reportedDirection
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”
Claim · model-written summary
The sensory clusters and hedonic data may help breeders select banana hybrids.
Verbatim
e0“Combined with hedonic data, these results should help breeders to select banana hybrids.”