Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users
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 to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) vari...
| Autores principales: | , , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/130617 |
| _version_ | 1855539791824683008 |
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| author | Bechoff, A. Adinsi, L. Newilah, G.N. Nakitto, M. Deuscher, Z. Ssali, R.T. Chijioke, Alamu Ugo Khakasa, E. Nowakunda, K. Bouniol, A. Dufour, D. Bugaud, C. |
| author_browse | Adinsi, L. Bechoff, A. Bouniol, A. Bugaud, C. Chijioke, Alamu Ugo Deuscher, Z. Dufour, D. Khakasa, E. Nakitto, M. Newilah, G.N. Nowakunda, K. Ssali, R.T. |
| author_facet | Bechoff, A. Adinsi, L. Newilah, G.N. Nakitto, M. Deuscher, Z. Ssali, R.T. Chijioke, Alamu Ugo Khakasa, E. Nowakunda, K. Bouniol, A. Dufour, D. Bugaud, C. |
| author_sort | Bechoff, A. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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 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, 9-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.
CONCLUSIONS
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 to 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. |
| format | Journal Article |
| id | CGSpace130617 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1306172025-12-08T09:54:28Z Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users Bechoff, A. Adinsi, L. Newilah, G.N. Nakitto, M. Deuscher, Z. Ssali, R.T. Chijioke, Alamu Ugo Khakasa, E. Nowakunda, K. Bouniol, A. Dufour, D. Bugaud, C. roots tubers bananas varieties 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 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, 9-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. CONCLUSIONS 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 to 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. 2024-06 2023-06-02T20:55:48Z 2023-06-02T20:55:48Z Journal Article https://hdl.handle.net/10568/130617 en Open Access Wiley Bechoff, A.; Adinsi, L.; Newilah, G. N.; Nakitto, M.; Deuscher, Z.; Ssali, R.T.; Chijioke, U.; Khakasa, E.; Nowakunda, K.; Bouniol, A.; Dufour, D.; Bugaud, C. 2023. 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. ISSN 1097-0010. |
| spellingShingle | roots tubers bananas varieties Bechoff, A. Adinsi, L. Newilah, G.N. Nakitto, M. Deuscher, Z. Ssali, R.T. Chijioke, Alamu Ugo Khakasa, E. Nowakunda, K. Bouniol, A. Dufour, D. Bugaud, C. Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users |
| title | Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users |
| title_full | Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users |
| title_fullStr | Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users |
| title_full_unstemmed | Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users |
| title_short | Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users |
| title_sort | combined use of sensory methods for the selection of root tuber and banana varieties acceptable to end users |
| topic | roots tubers bananas varieties |
| url | https://hdl.handle.net/10568/130617 |
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