Strawberry sweetness and consumer preference are enhanced by specific volatile compounds
نویسندگان
چکیده
Abstract Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation and difficulty connecting experience chemical composition. The main goal this study was identify drivers sweetness consumer liking fresh strawberries ( Fragaria × ananassa ). Fruit 148 strawberry samples from cultivars breeding selections were grown harvested over seven years subjected both analyses. Each panel consisted at least 100 consumers, resulting in more than 15,000 data points per descriptor. Three sugars, two acids 113 volatile compounds quantified. Consumer highly associated with intensity, texture liking, but not sourness intensity. Partial square analyses revealed 20 that increased perception independently sugars; 18 volatiles 15 had positive effects on both. Machine learning-based predictive models including acids, explained 25% variation accounting sugars only. Volatile such as γ-dodecalactone; 5-hepten-2-one, 6-methyl; multiple medium-chain fatty acid esters may serve targets or quality control attributes products. A genetic association identified loci controlling ester production, linkage group 6 A. Co-segregating makers these regions can be used increasing simultaneously. This demonstrates a paradigm improvement fruit which consumers drive identification most important targets, turn drives discovery marker-assisted breeding.
منابع مشابه
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ژورنال
عنوان ژورنال: Horticulture research
سال: 2021
ISSN: ['2052-7276', '2662-6810']
DOI: https://doi.org/10.1038/s41438-021-00502-5