Overall liking and sensory profiling of boiledAmaranthusleaves using the Check-all-that-apply question

Abstract

The study investigated consumers' overall liking and sensory profiling of 13 boiled Amaranthus genotypes by using the Check-all-that-apply question. Fifty consumers ranked their preference on a nine-point hedonic scale to determine overall liking of boiled samples. Additionally, 100 consumers completed a CATA question, which contained 19 descriptive terms related to Amaranthus leaves. Significant differences were found in the frequency in which consumers used 11 out of the 19 terms. Correspondence analysis, explaining 68.1% variance, illustrated differences in sensory characteristics between genotypes. Hierarchical cluster analysis identified three consumer segments, indicating the heterogeneous acceptance of samples. External mapping of the samples' configuration identified regions of maximum liking. Sensory characteristics of Amaranthus leaves varied between genotypes and species, with no relationship between specific species and their sensory properties. The information obtained can be recommended to farmers to be incorporated into breeding programmes. Acercamiento a la satisfacción general y el perfil sensorial de las hojas hervidas de Amaranthus utilizando un cuestionario del tipo 'marque todas las opciones aplicables' RESUMEN Mediante el uso de un cuestionario del tipo "marque todas las opciones aplicables ['check all that apply' o CATA en inglés], el presente estudio investigó la satisfacción general y el perfil sensorial de varios consumidores para 13 genotipos hervidos de Amaranthus. Cincuenta consumidores clasificaron sus preferencias usando una escala hedónica de 9 puntos para señalar su satisfacción general con las muestras hervidas. Por otra parte, 100 consumidores llenaron un cuestionario CATA en el que figuraban 19 términos descriptivos de las hojas de Amaranthus. Al respecto se encontraron diferencias significativas en términos de la frecuencia de uso de 11 de los 19 términos presentados por parte de los consumidores. El análisis de correspondencia da cuenta de 68.1% de la varianza y de las diferencias que se presentaron de acuerdo con los genotipos analizados en características sensoriales. Por medio del análisis de clúster jerárquico se identificaron tres segmentos de consumidores, que dan cuenta de la aceptación heterogénea de las muestras. El mapeo externo de la configuración de las muestras mostró regiones de máxima aceptación. Las características sensoriales de las hojas de Amaranthus varían según los genotipos y las especies, no existiendo una relación entre especies específicas y sus propiedades sensoriales. En este sentido, la información obtenida puede ponerse a disposición de los agricultores en aras de incorporarla a sus programas de producción.

Hedonic evaluation and check-all-that-apply (CATA) question for sensory characterisation of stewed vegetable Amaranthus

“…Lawless et al (2005) state that the attribute ''metallic aftertaste'' is often used to describe the taste of salt compounds, including calcium (bitter) and magnesium (bitter). The results obtained from the current study are consistent with previous results by Hiscock et al (2018), where genotype Thohoyandou, which was mainly described by attributes such as ''bitter'' with a ''bitter aftertaste'', also scored a high frequency for ''metallic aftertaste'', regardless of the additional ingredients. Hiscock et al (2018) suggest adding additional ingredients to boiled Amaranthus leaves to mask undesirable taste attributes.…”

“…On the other hand, AC 16 (A. caudatus) and A5 (A. tricolor), which obtained the lowest mean scores and were ''neither liked nor disliked'', differed significantly from Potch and TOT 2266. Similar results were also reported by Hiscock et al (2018) on boiled Amaranthus genotypes. In the present investigation, no meaningful association could be made between genotypes of the same species.…”

“…Thohoyandou was by far the ''bitterest'' of all the genotypes. These results correlate with the studies of Hiscock et al (2018), who found that Thohoyandou and P1477913 were most frequently described as ''bitter'', which suggests that there may be a difference in the concentration of bitter-inducing compounds between genotypes. Research indicates that components, such as glucosinolates (Drewnowski and Gomez-Carneros 2000), the calcium content of vegetables (Tordoff and Sandell 2009), and the presence of alkaloids in TLVs (Essack et al 2017) are responsible for the bitter taste, which is the reason why consumption is often avoided (Slavin and Lloyd 2012).…”

“…Recent evidence (Hiscock et al 2018) reveals that consumers find certain Amaranthus genotypes less acceptable due to undesirable taste attributes, such as a bitter taste and aftertaste. The bitter taste, derived from glucosinolates and isoflavones (Drewnowski and Gomez-Carneros 2000), is widely appreciated by older generations with a rural decent, but rarely by young Western consumers (Owuor and Olaimer-anyara 2007).…”

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

“…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.…”