Bugaud Christophe, Daribo Marie Odette, Deverge Emeline, Fils-Lycaon Bernard, Mbéguié-A-Mbéguié Didier.
2012. Chemical predictors of sweetness and sourness in banana.
In : Proceedings of the International Symposium on citrus, bananas and other tropical fruits under subtropical conditions : Proceedings of the XXVIII International Horticultural Congress on Science and Horticulture for People (IHC 2010), Lisbon, Portugal, Augu. Albrigo L.G. (ed.), Wünsche J.N. (ed.). ISHS
Résumé : Assessing sensory properties is time consuming because it is labor intensive and requires a lot of logistics. To be able to take sweetness and sourness into account earlier in the assessment of a new banana hybrid in a selection scheme, we looked for chemical indicators. Ten trained panellists evaluated the two taste attributes on a 0-9 scale in 17 dessert banana cultivars. Dry matter (DM), total soluble solids (TSS), pH, and titratable acidity (TA) were concomitantly measured in the fruits. Linear regressions were established between sensory properties and chemical parameters with a set of 46 data. Sweetness was best predicted as a function of pH and TSS (Y = 2.S5xpH + 0.25xTSS - 13.6; R²= 0.79). Sourness was best predicted as a function of TA (Y= 0.56xTA - 0.46; R²= 0.75). Our data suggest that these chemical parameters, which are easy to measure, can thus be used to predict taste in new hybrid bananas without undertaking sensory analysis.
Classification Agris : Q04 - Composition des produits alimentaires
Auteurs et affiliations
- Bugaud Christophe, CIRAD-PERSYST-UMR Qualisud (MTQ)
- Daribo Marie Odette, CIRAD-PERSYST-UMR Qualisud (MTQ)
- Deverge Emeline, AgroSup Dijon (FRA)
- Fils-Lycaon Bernard, INRA (GLP)
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Mbéguié-A-Mbéguié Didier, CIRAD-PERSYST-UMR Qualisud (GLP)
ORCID: 0000-0002-9256-3999
Autres liens de la publication
Source : Cirad - Agritrop (https://agritrop.cirad.fr/565952/)
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