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Performance of an Expert Sensory Panel and Instrumental Measures for Assessing Eating Fruit Quality Attributes in a
Lidia Lozano1, Ignasi Iglesias1,2, Jaume Puy3
1Institute of Agriculture and Food Research and Technology (IRTA), Fruitcentre, Parc Agrobiotech, Parc de Gardeny, 25003 Lleida, Spain.
Foods (Basel, Switzerland)
|April 13, 2023
Summary
A small, trained expert panel effectively assessed pear genotypes in breeding programs. This validated a more economical and accessible method for sensory evaluations compared to larger panels.
Area of Science:
- Horticulture
- Food Science
- Sensory Analysis
Background:
- Breeding programs rely on trained panels for selecting superior genotypes.
- Evaluating sensory attributes of fruit pear genotypes is crucial for breeding success.
Purpose of the Study:
- To validate the performance of a small expert panel for sensory assessment in pear breeding.
- To compare the efficiency of a small expert panel versus traditional larger sensory panels.
Main Methods:
- Defined sensory descriptors and references for pear attributes.
- Utilized General Procrustes Analysis (GPA) to correlate instrumental and sensory data.
- Assessed panel performance based on reproducibility, homogeneity, and consonance.
Main Results:
- Established strong correlations between sensory firmness/crispness and penetrometer measurements.
- Found a high correlation between sensory sourness and titratable acidity (TA).
- Demonstrated high consistency and good performance from the trained expert panel.
Conclusions:
- A small expert panel can be efficiently employed in pear breeding programs.
- This approach offers a more economical and accessible alternative to larger sensory panels.
- The study validates a novel method for sensory evaluation in fruit breeding selection.
