Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

Plans, Marçal; Simó, Joan; Casañas, Francesc; Castillo, Roser Romero del; Rodríguez-Saona, Luis E.; Sabaté, Josep

doi:10.1016/j.foodres.2013.12.003

Cited by 29 publications

(25 citation statements)

References 40 publications

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“…The strongest correlations were found between seed-coat brightness and mealiness (r=-0.73, p<0.001) and between flavor and aroma (r=0.71, p<0.001). Plans et al (2014) reported similar results for flavor and aroma (r=0.62, p<0.001) and also reported that flavor correlated with seed-coat roughness (r=-0.4, p<0.01) and mealiness (r= 0.68, p<0.001). In our study, flavor also correlated with (r=0.54, p<0.001).…”

Section: Sensory and Culinary Traits In The Core Collectionsupporting

confidence: 62%

“…The ground, cooked samples were analyzed and recorded using a model 5000 spectrophotometer (Foss-NIRSystems, Silver Spring, MD, USA) equipped with a rapid content analyzer module. The lab procedures and the regression models used are described in detail in Plans et al (2014). All the results are given in a scale from 0 (minimum expression of the trait) to 10 (maximum expression of the trait).…”

Section: Sensory Traits In Cooked Seedsmentioning

confidence: 99%

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Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)

Rivera

Casquero²,

Mayo³

et al. 2016

Span. j. agric. res.

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The Spanish National Plant Genetic Resource Center’s core collection of bean germplasm includes 202 accessions selected from more than 3000 accessions in function of passport data, seed phenotype, genetic background, and agronomic traits. To acquire more useful information about these accessions, we cultivated and characterized them for sensory and culinary traits. We found considerable variation for culinary and sensory traits of the cooked beans (mean coefficients of variation: 41% for the sensory traits and 40% for the culinary traits). The large dataset enabled us to study correlations between sensory and culinary traits and among these traits and geographic origin, seed color, and growth habit. Greater proportion of white in the seed coat correlated positively with brightness and negatively with mealiness (r=0.60, r=-0.60, p<0.001, respectively). Mealiness correlated negatively with seed-coat roughness and rate of water absorption (r=-0.60, r=-0.53, p<0.001, respectively). Materials of Andean origin had lower seed-coat brightness (p<0.01) and seed-coat roughness, and greater seed-coat perceptibility, mealiness, flavor, and aroma (p<0.001) than materials of Mesoamerican origin. Growth habit failed to correlate with culinary or sensory traits. Breeders can benefit from the information about this core collection available at <a href="http://wwwsp.inia.es/Investigacion/centros/crf/BasesDatos/Bases">www.crf.inia.es/crfesp/paginaprincipaljudia</a>.asp.

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Section: Sensory and Culinary Traits In The Core Collectionsupporting

confidence: 62%

Section: Sensory Traits In Cooked Seedsmentioning

confidence: 99%

Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)

Rivera

Casquero²,

Mayo³

et al. 2016

Span. j. agric. res.

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“…It is unfeasible to analyze a large number of samples via sensory analysis with trained panelists, because they can only assess a limited number of samples per testing session (Plans et al, 2014). Therefore, other approaches are necessary.…”

Section: Discussionmentioning

confidence: 99%

Improving the Commercial Value of the ‘Calçot’ (Allium cepa L.) Landrace: Influence of Genetic and Environmental Factors in Chemical Composition and Sensory Attributes

2018

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Landraces are considered valuable for their close ties to local cultures, adaptation to low inputs, and quality. ‘Calçots’ are the immature floral stems of second-year sprouts of onions from the ‘Blanca Tardana de Lleida’ landrace. ‘Calçots’ grown in their traditional area of cultivation have been awarded Protected Geographic Indication (PGI) ‘Calçot de Valls’ from the European Union. Despite annual sales of about €15 million, ‘calçot’ germplasm and cultivation methods are under-researched. This study aimed to estimate the influence of genetic and environmental factors in the chemical and sensory characteristics of ‘calçots’ to enable strategies to improve their commercial value to be devised. To this end, we tested the landrace and three new, more productive varieties derived from the landrace in experiments conducted over two seasons in six locations (within and outside the PGI zone), using two planting dates and two harvesting times. The results point to a major environmental influence in the quality of ‘calçots.’ The analysis of variance found all factors related with environmental influence were significant in most chemical traits considered (dry matter content, soluble solids content, pH, titratable acidity, and ash content), while the variety factor was significant only for titratable acidity. In sensory analyses, the variety factor and all the environmental factors had significant effects in all sensory traits recorded (sweetness, fiber perception, and off-flavors). In both chemical and sensory traits, most significant interactions involved the environmental factors. The negative correlation found between sweetness and fiber perception and off-flavors suggests that additional selection can bring ‘calçots’ closer to the sensory ideotype. Although clearly more productive, the new ‘calçot’ varieties maintain the chemical composition and sensory value of the landrace. Thus, fine-tuning the cultivation and/or breeding of the landrace for both yield and quality seem viable approaches to obtaining better commercial products.

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“…We used the regression models developed by Plans et al (2014), applied to the NIR registers made on cooked beans flour, to estimate the mealiness, seed-coat roughness, seed-coat perceptibility, seed-coat brightness, flavor, and aroma (Romero del Castillo et al, 2008).…”

Section: Determination Of Chemical and Sensory Traitsmentioning

confidence: 99%

Seed curvature as a useful marker to transfer morphologic, agronomic, chemical and sensory traits from Ganxet common bean ( Phaseolus vulgaris L.)

Rivera¹,

Roselló

Casañas³

2015

Scientia Horticulturae

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t r a c tThe Ganxet bean is a highly appreciated landrace characterized by markedly curved seeds, high protein content, low seed-coat perceptibility, and low mealiness. To analyze the genetic control of seed curvature and of morphological, agronomical, chemical, and sensory traits related to high quality in these beans, we used an Additive, Dominance, and Additive × Additive model applied to Ganxet and Faba Asturiana varieties, their F 1 , F 2 , BC 1 P 1 , and BC 1 P 2 progenies. The narrow-sense heritability (h 2 ) of seed curvature was 0.72. The h 2 of the number of seeds per pod was 0.75. The h 2 of area and length of the seed were 0.55 and 0.60, respectively. The h 2 for seed width, 100-seed weight, pod length, Mg content, and sensory traits mealiness, seed-coat roughness and seedcoat perceptibility, ranged from 0.3 to 0.4. Seed curvature behaved like a continuously variable trait that is probably controlled by 3 loci. The expression of this trait depends partly on the environment, and its expression is greatest in environments that favor larger seeds. Seed curvature also had strong additive genetic correlations with protein content (positive) and with mealiness (negative).Given the ease of determining seed curvature and its apparently simple control, this trait could be used as an easy-to-select morphological marker to transfer high protein content and low mealiness to other varieties by backcross procedures, regardless of whether the correlation between traits is due to pleiotropic or linkage effects.© 2015 Published by Elsevier B.V. IntroductionBeans are the most important legume in the human diet (Broughton et al., 2003). They are consumed throughout the world, but especially in developing countries (Shimelis and Rakshit, 2005). Beans are nutritious, having 2 or 3 times as much protein as cereals (Siddiq and Uebersax, 2013), and are easily adapted to many environments. In developed countries, there is a growing interest in beans due to their nutraceutical properties (Hayat et al., 2014) and importance in crop rotation. However, if beans are to regain a predominant role in developed countries' diets, their nutritional and environmental strengths must be accompanied by improvements in culinary and sensory characteristics (cooking time, seed-coat Abbreviation: ADAA, additive dominance and additive × additive. * Corresponding author.E-mail addresses: ana.rivera@upc.edu, riverpertu@hotmail.com (A. Rivera).perception, aroma, flavor, mealiness, breakage during cooking) to appeal to increasingly demanding consumers (Casañas et al., 2006;Ghasemlou et al., 2013;Mkanda et al., 2007). Thus, the challenge is to obtain varieties that meet nutritional needs while fulfilling consumers' sensory demands. To meet this challenge, landraces can provide excellent starting material for breeding programs because some of them retain great sensory and nutritional potential.The Ganxet landrace derives from the Mesoamerican gene pool (Sánchez et al., 2007) and is cultivated in Catalonia (northeastern Spain). Ganxet seeds are white,...

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Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

Cited by 29 publications

References 40 publications

Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)

Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)

Improving the Commercial Value of the ‘Calçot’ (Allium cepa L.) Landrace: Influence of Genetic and Environmental Factors in Chemical Composition and Sensory Attributes

Seed curvature as a useful marker to transfer morphologic, agronomic, chemical and sensory traits from Ganxet common bean ( Phaseolus vulgaris L.)

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