Chemical and sensory analysis of native genotypes and experimental lines of tomato (Solanum lycopersicum L.)

Vela-Hinojosa, Cristián; Escalona‐Buendía, Héctor B.; Mendoza‐Espinoza, José Alberto; León‐Sánchez, Fernando Díaz de; Lobato-Ortíz, Ricardo; Rodríguez-Pérez, Juan Enrique; Ramírez-Aguilar, M.; Pérez-Díaz, Fabiola; Villa-Hernández, Juan Manuel; Pérez‐Flores, Laura J.

doi:10.17660/th2018/73.1.7

Cited by 4 publications

(3 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Traditional descriptive analyses such as QDA (quantitative descriptive analysis) were not chosen for this project as they do not reflect consumers' acceptability of the samples, and require longer time investment and commitment of trained panelists, which can also increase costs (Carneiro et al, 2020). The faster check-all-that-apply (CATA) descriptive method, which has already been used with affective tests to support breeding programs around the world (Lado et al, 2010;Vela-Hinojosa et al, 2018), was chosen to help explain our acceptability data. Sweetness has been reported as one of the most important sensory attributes to differentiate edamame genotypes (Wszelaki et al, 2005;Flores et al, 2019); in this study sweetness intensity also was included to estimate how consumers in the U.S. may perceive the sweetness of our edamame breeding lines.…”

Section: Methodsmentioning

confidence: 99%

“…The descriptors "green/grassy, " "raw bean, " "starchy, " "metallic, " "astringent, " "sulfury/rotten egg, " "sour, " and "bitter, " once more, were associated with lower acceptability scores and were confirmed as undesired edamame sensory attributes for consumers in the U.S. According to Vara-Ubol et al (2004), some sensory attributes like "brown" "green/pea pod, " "musty/dusty, " "musty/earthy, " "nutty, " and "starchy" flavors, sour aromatics, and a powdery feel (texture) can be associated with the undesired "beany" characteristic, frequently associated with soybean products.…”

Section: Edamame Acceptancementioning

confidence: 99%

See 1 more Smart Citation

Utilizing Consumer Perception of Edamame to Guide New Variety Development

Carneiro

Duncan

O’Keefe

et al. 2021

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Consumption of edamame (vegetable soybeans) has increased significantly in the U.S. over the last 20 years. Although market demand has been increasing, most edamame is still imported from Asian countries. A team of multistate plant-breeding programs in the mid-Atlantic and Southeast U.S. has focused on developing new breeding lines that grow well in the U.S. and deliver what domestic growers, processors and consumers need and expect from their edamame. In our study, sensory evaluation was used to identify edamame genotypes and sensory attributes preferred by consumers to support breeding selection criteria. In the first year (reported as our “screening study”), 20 edamame genotypes were grown in three locations: Newport, AR, and Blacksburg and Painter, VA. In the second year (reported as our “validation study”), 10 edamame genotypes selected after our screening study were grown in Blacksburg and Painter, VA, Portageville, MO, and Stoneville, MS. In both years of research, untrained participants (adults; vegetable consumers not allergic to soy; N ≥ 50) used a traditional 9-point acceptability (hedonic) scale (1 = “dislike extremely”; 9 = “like extremely”) to evaluate overall-liking, aroma, appearance, taste, and texture, and a 5-point scale (1 = “not sweet,” 5 = “extremely sweet”) to evaluate sweetness intensity. Next, participants used a check-all-that-apply (CATA) list of selected sensory terms to describe the sensory characteristics of each edamame sample. Overall acceptability of edamame genotypes was significantly different among all genotypes (p < 0.05). Samples described as “bitter,” “sour” (flavor) or “starchy” (texture) were associated with lower acceptability scores while “salty” and “sweet” (flavor) were correlated with higher acceptability. Sensory data from the screening study were used to select the best genotypes by use of a defined decision process based on the consumer data. The validation study tested the selection decisions and further supported the genotype choices. Sensory evaluation is a powerful tool to direct breeders to improve market acceptability and develop new edamame genotypes. Both screening and validation studies illustrate the significant role of consumer sensory data in support of genotypes targeted for domestic (U.S.) production.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Edamame Acceptancementioning

confidence: 99%

Utilizing Consumer Perception of Edamame to Guide New Variety Development

Carneiro

Duncan

O’Keefe

et al. 2021

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

show abstract

“…CATA typically does not measure intensity of attributes, but can show differences in sensory profile (Alexi et al, 2018). It has been combined with traditional hedonic preference tests to support the development of food products such as strawberries in Uruguay (Lado et al, 2010), Amaranthus in South Africa (Hiscock et al, 2018), and tomatoes in Mexico (Vela-Hinojosa et al, 2018). Those researchers suggested CATA as a simple and less time-consuming method to evaluate differences among new genotypes and support the breeding selection.…”

Section: Sensory Evaluation and Consumer Studies In Plant Breeding: Imentioning

confidence: 99%

Sensory and Consumer Studies in Plant Breeding: A Guidance for Edamame Development in the U.S.

Carneiro

Duncan

O’Keefe

et al. 2020

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Plant breeding is an important discipline to develop food products and improve overall quality, chemical composition, and nutritional value of crops, vegetables, fruits, and nuts, which can be important allies in health promotion. Apples, blueberries, wine grapes, tomatoes, and peanuts are a few examples of food products that were improved in past decades through plant breeding programs in the United States. Recently, edamame (vegetable soybean) has gained special attention from breeders, non-breeder researchers, growers, and consumers, and new edamame varieties are currently being developed for domestic production. As a popular nutritious crop in Asian countries, edamame is increasing in sales and consumption in the United States. Therefore, edamame has great potential to be a profitable alternative crop to replace tobacco farming, whose production and market value have been declining. Until the present date, most published reviews on edamame have focused on its agronomic characteristics. However, understanding consumer expectations, needs, and acceptability for new and improved crops like edamame is vital to guide and sustain their production. It is important that researchers working on plant breeding programs understand and consider the aspects that are relevant for both growers and consumers (e.g., crop productivity, pest and disease resistance, nutritional properties, and sensory attributes). Thus, this review paper aims to integrate available information on sensory quality of edamame and to support its development and production in the United States. This review presents an overview of how sensory evaluation and consumer studies have been used to support plant breeding programs in the development of alternative crops, such as edamame.

show abstract