Sensory Profiles of 10 Cucumber Varieties Using a Panel Trained with Chemical References

Abstract

Cucumber is the third largest economical vegetable crop worldwide; however, the sensory characteristics of cucumber have not been well defined, and limited studies have assessed varietal differences in flavor profiles. A descriptive analysis using a trained panel (n = 10) was conducted to evaluate 10 cucumber varieties representing different market groups for their six aroma, 11 flavor, and three mouthfeel descriptors using chemical references. The results revealed key sensory attributes for cucumber, including crispy and juiciness texture, fresh and green aromas, and sweet taste (intensities >4, 0–10 line scale). Significant varietal differences in fresh aroma and crispiness and juiciness texture were identified. Three East Asian (Chinese Long) type varieties were highly associated with melon-like, waxy, sweet, umami, and juicy notes, while two Eurasia fresh market inbred lines possessed high intensities in cucumber-like flavor, freshness, and crispiness. A U.S. pickling cucumber line possessed a bitter and salty taste. A Japanese Long line and a hybrid from the cross between US pickle and Chinese Long lines had the highest astringency scores. Partial least-squares regression identified an endogenous sensory attribute relationship, showing cucumber-like flavor was driven significantly, positively by green aroma and negatively by bitterness and astringency. The results of the cucumber descriptive sensory profiles could be used in breeding for cucumber fruit quality and the food industry. The chemical reference solutions could be adopted by other researchers or industry peers for cucumber sensory evaluation objectively.

Association of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit

“…32,33 The contribution of organic acids to the sourness taste in fresh cucumber should be minimal since our previous sensory analysis shows sourness for all eight varieties is low. 18 The sweetness related °Brix (total soluble solid) in these eight cucumbers has been reported previously; 17 however, the data is represented here for a variety of comparisons and correlation analyses with refreshing perception later on. °Brix for the eight cucumbers had a range of 2.53−3.13 (Figure 5).…”

“…According to both PCA (Figure 6) and PLS (Figure 7), sourness and sweetness in cucumbers were positively correlated to refreshing perception. Our previous sensory study shows cucumbers have weak sweetness and sourness tastes, 18 and the slightly sweet and sour tastes might promote a refreshing perception. The relationship between refreshing perception and basic sweet and sour tastes is inconsistent in the literature.…”

“…This study further confirmed that eight cucumber varieties were perceived as refreshing in general (mean = 4.6 for eight cucumber varieties), though it showed a significant difference among samples. Similar to watermelon, cucumber also belongs to the Cucurbitaceae family (cucurbits), and watermelon has been well recognized as refreshing. ,, Cucumber and watermelon have very different textures and tastes, but still, they share some similar aroma notes such as fresh, green, and melon-like, , as well as basic tastes of sweetness and sourness (different intensities between cucumber and watermelon). The similar aroma properties or crispy texture are responsible for the refreshing perception in both cucumber and watermelon since they have very different sweet and sour intensities.…”

“…For cucumber, the consumer study indicates that people appreciate its sensory traits, which are associated with texture, taste, and aroma (mainly attributed to fresh, green, melon-like nuances). 17,18 However, it is unknown what sensory traits are associated with cucumber refreshing perception; the aroma compounds associated with these sensory properties and the related perception have never been investigated in cucumber.…”

“…Sensory perception is triggered by food chemical composition and physical properties; however, few studies have investigated volatile aroma compounds and their associated refreshing perception at molecular levels. For cucumber, the consumer study indicates that people appreciate its sensory traits, which are associated with texture, taste, and aroma (mainly attributed to fresh, green, melon-like nuances). , However, it is unknown what sensory traits are associated with cucumber refreshing perception; the aroma compounds associated with these sensory properties and the related perception have never been investigated in cucumber.…”