Sensory characterisation enabled the first classification of dessert bananas
BACKGROUND:Knowledgeof the sensory diversityof awiderangeofdessertbananaswouldbe helpful inbreedingprogrammes 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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Language: | eng |
Subjects: | Q04 - Composition des produits alimentaires, banane, Musa, analyse organoleptique, hybride, variété, classification, http://aims.fao.org/aos/agrovoc/c_806, http://aims.fao.org/aos/agrovoc/c_4993, http://aims.fao.org/aos/agrovoc/c_16006, http://aims.fao.org/aos/agrovoc/c_3707, http://aims.fao.org/aos/agrovoc/c_8157, http://aims.fao.org/aos/agrovoc/c_1653, http://aims.fao.org/aos/agrovoc/c_4635, http://aims.fao.org/aos/agrovoc/c_3081, |
Online Access: | http://agritrop.cirad.fr/559475/ http://agritrop.cirad.fr/559475/1/document_559475.pdf |
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dig-cirad-fr-5594752024-01-28T19:06:58Z http://agritrop.cirad.fr/559475/ http://agritrop.cirad.fr/559475/ Sensory characterisation enabled the first classification of dessert bananas. Bugaud Christophe, Deverge Emeline, Daribo Marie Odette, Ribeyre Fabienne, Fils-Lycaon Bernard, Mbéguié-A-Mbéguié Didier. 2011. Journal of the Science of Food and Agriculture, 91 (6) : 992-1000.https://doi.org/10.1002/jsfa.4270 <https://doi.org/10.1002/jsfa.4270> Sensory characterisation enabled the first classification of dessert bananas Bugaud, Christophe Deverge, Emeline Daribo, Marie Odette Ribeyre, Fabienne Fils-Lycaon, Bernard Mbéguié-A-Mbéguié, Didier eng 2011 Journal of the Science of Food and Agriculture Q04 - Composition des produits alimentaires banane Musa analyse organoleptique hybride variété classification http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_1653 Martinique France http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 BACKGROUND:Knowledgeof the sensory diversityof awiderangeofdessertbananaswouldbe helpful inbreedingprogrammes 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. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/559475/1/document_559475.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1002/jsfa.4270 10.1002/jsfa.4270 info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.4270 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1002/jsfa.4270 |
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Q04 - Composition des produits alimentaires banane Musa analyse organoleptique hybride variété classification http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_1653 http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 Q04 - Composition des produits alimentaires banane Musa analyse organoleptique hybride variété classification http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_1653 http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 |
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Q04 - Composition des produits alimentaires banane Musa analyse organoleptique hybride variété classification http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_1653 http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 Q04 - Composition des produits alimentaires banane Musa analyse organoleptique hybride variété classification http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_1653 http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 Bugaud, Christophe Deverge, Emeline Daribo, Marie Odette Ribeyre, Fabienne Fils-Lycaon, Bernard Mbéguié-A-Mbéguié, Didier Sensory characterisation enabled the first classification of dessert bananas |
description |
BACKGROUND:Knowledgeof the sensory diversityof awiderangeofdessertbananaswouldbe helpful inbreedingprogrammes 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. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires banane Musa analyse organoleptique hybride variété classification http://aims.fao.org/aos/agrovoc/c_806 http://aims.fao.org/aos/agrovoc/c_4993 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_3707 http://aims.fao.org/aos/agrovoc/c_8157 http://aims.fao.org/aos/agrovoc/c_1653 http://aims.fao.org/aos/agrovoc/c_4635 http://aims.fao.org/aos/agrovoc/c_3081 |
author |
Bugaud, Christophe Deverge, Emeline Daribo, Marie Odette Ribeyre, Fabienne Fils-Lycaon, Bernard Mbéguié-A-Mbéguié, Didier |
author_facet |
Bugaud, Christophe Deverge, Emeline Daribo, Marie Odette Ribeyre, Fabienne Fils-Lycaon, Bernard Mbéguié-A-Mbéguié, Didier |
author_sort |
Bugaud, Christophe |
title |
Sensory characterisation enabled the first classification of dessert bananas |
title_short |
Sensory characterisation enabled the first classification of dessert bananas |
title_full |
Sensory characterisation enabled the first classification of dessert bananas |
title_fullStr |
Sensory characterisation enabled the first classification of dessert bananas |
title_full_unstemmed |
Sensory characterisation enabled the first classification of dessert bananas |
title_sort |
sensory characterisation enabled the first classification of dessert bananas |
url |
http://agritrop.cirad.fr/559475/ http://agritrop.cirad.fr/559475/1/document_559475.pdf |
work_keys_str_mv |
AT bugaudchristophe sensorycharacterisationenabledthefirstclassificationofdessertbananas AT devergeemeline sensorycharacterisationenabledthefirstclassificationofdessertbananas AT daribomarieodette sensorycharacterisationenabledthefirstclassificationofdessertbananas AT ribeyrefabienne sensorycharacterisationenabledthefirstclassificationofdessertbananas AT filslycaonbernard sensorycharacterisationenabledthefirstclassificationofdessertbananas AT mbeguieambeguiedidier sensorycharacterisationenabledthefirstclassificationofdessertbananas |
_version_ |
1792497791830851584 |