On the other hand, genotype 25 exhibited low abundance of phthalides and a high abundance of aldehydes, with the trained panel describing this genotype as having a cucumber flavour. The trained panel strongly associated this genotype with a grass odour and herbal flavour, including fennel, parsley, and coriander. Genotype 12 was consistently high in the abundance of volatile compounds with a high percentage of phthalides comprising the aroma profile of celery with a strong, typical celery odour. Combining data from instrumental and sensory analysis with multi-site and multi-year investigations that use the same eight genotypes has led to the discovery of three genotypes that consistently performed regardless of influencing environmental or developmental factors genotypes 12, 22 and 25. The authors have previously carried out several experiments, where they identified the aroma profile of various celery genotypes and investigated how factors such as genotype, maturity, geographical location, climate, and agronomy influence the aroma profile and the sensory characteristics using a trained panel. Hybrid 25x12 was found to be the hybrid that exhibited high intensities for most of the attributes assessed. Sweet and bitter taste along with overall flavour were identified as drivers of liking. Consumer segmentation identified three groups of consumers exhibiting differences in the hedonic reaction to the samples. Furthermore, significant differences in attributes assessed for liking (appearance, aroma, texture and overall) were identified. Celery samples were analysed by SPME GC–MS and significant differences in aroma composition between all samples were identified, causing significant differences in the sensory profile. In this study, three parental genotypes (12, 22 and 25) and three new hybrids (12x22, 22x12 and 25x12) were presented to a trained sensory panel ( n = 12) for profiling and a consumer panel ( n = 118), where liking and preference were assessed. Previous investigations identified the aroma composition of celery and profiled its sensory characteristics using a trained panel however, evaluation of the sensory characteristics of celery combined with a consumer panel, where consumer preferences and acceptability are determined, is novel. Celery is a stalky green vegetable that is grown and consumed globally and used in many cuisines for its distinctive taste and flavour.
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