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Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end‐users

Journal of the Science of Food and Agriculture · 13 Jun 2023 · 10.1002/jsfa.12723

Abstract

Background The assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties. Results The four-stepped approach links sensory characteristics to physicochemical properties and end-user acceptance. It starts with the development of key quality traits using qualitative approaches (surveys and ranking) and it applies a range of sensory tests such as Quantitative Descriptive Analysis with a trained panel, Check-All-That-apply, nine-point hedonic scale and Just-About-Right with consumers. Results obtained on the same samples from the consumer acceptance, sensory testing and physicochemical testing are combined to explore correlations and develop acceptability thresholds. Conclusion A combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones. Some sensory traits can be correlated with physicochemical characteristics and could be evaluated using laboratory instruments (e.g. texture). Other traits (e.g. aroma and mealiness) are more difficult to predict, and the use of a sensory panel is still necessary. For these latter traits, more advanced physicochemical methods that could accelerate the breeding selection through high throughput phenotyping are still to be developed. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Plant phenotyping relevance

RTB品種の育種選抜を目的に、官能評価と物理化学測定を組み合わせて品質・受容性形質を取得する方法論が研究の中心であり、植物器官由来の品質形質のフェノタイピングに該当する。

abstractOur methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties.
abstractThe four-stepped approach links sensory characteristics to physicochemical properties and end-user acceptance.
abstractA combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones.

Code and data availability

The article reports sensory (QDA, JAR, TRICOT), consumer, and physicochemical measurements on RTB products, but no public dataset, image, code, or model deposit is provided. The data availability statement requires contacting the corresponding author. The two cited agritrop links are Standard Operating Procedures (sens

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