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Correlation between Flavor Profile and Sensory Acceptance of Two Pineapple Cultivars and their New Genotype
CHAPTER
61
Correlation between Flavor Profile and Sensory Acceptance of Two Pineapple Cultivars and their New Genotype Christofora Hanny Wijayaaa, I. Silambaa and B. Kusbiantorob a
Faculty of Agricultural Technology, Bogor Agricultural University (IPB), Darmaga Campus IPB, Bogor, Indonesia b Indonesian Agency for Agricultural Research and Development, Sukamandi, Indonesia
61.1 INTRODUCTION The commercial competitiveness of pineapple fruit has been upgraded by the Centre of Tropical Fruits Study (PKBT) at Bogor Agricultural University (IPB), Indonesia, through a long-term breeding program in order to obtain superior varieties with high consumer preferences. The hybridization program involved 12 cultivars of pineapple, consisting of six Smooth Cayenne cultivars and six Queen cultivars. Crosses generated 195 genotypes with different combinations of different characters. Among them, 39 pineapple candidate varieties were selected as superior varieties. One of the potential pineapple hybrids, named Pasir Kuda, was developed from the Mahkota Bogor and Delika Subang varieties [1]. Aroma-active compounds are often considered to play a dominant role in flavor, while flavor is one determinant of consumer acceptance [2–4]. The aim of this study was to determine the flavor profile of each pineapple in relation to its sensory acceptance.
61.2 MATERIALS AND METHODS Pineapple fruits which had been grown under identical conditions in an experimental garden at the PKBT of Bogor Agricultural University were harvested at the same level of maturity. Hedonic tests were conducted by 81 untrained panelists to evaluate the acceptability of the samples’ color, aroma, taste, texture, aftertaste, and overall properties, scaled from 1 (“dislike very much”) to 7 (“like very much”). A rank test was also performed V. Ferreira and R. Lopez (Eds): Flavour Science. DOI: http://dx.doi.org/10.1016/B978-0-12-398549-1.00061-1
© 2014 2013 Elsevier Inc. All rights reserved.
325
326
Christofora Hanny Wijayaa et al.
by 81 panelists to rank the overall acceptability of the samples (with 1 being the most acceptable sample). Quantitative descriptive analysis was carried out by selected and trained panelists (n = 12) to evaluate the sensory profile of sweet, fruity, fresh pineapple-like, coconut-like, sweet candy, sour, and caramel aromas, using the scales 0 to 100 [5]. Principal component analysis (PCA) using XL-Stat software was used to determine the aroma attributes closely associated to pineapple varieties. Isolation of volatiles was performed by liquid–liquid extraction (LLE), using methylene chloride as a solvent and solid phase micro-extraction (SPME) [6]. GC-MS compound identification was based on the Wiley and NIST05a.L Library. Identification of the smelling perception was conducted by gas chromatography-olfactometry (GC-O) using the nasal impact frequency (NIF) method. Panelists (n = 5) were encouraged to describe the odor perception. Measurements were performed according to Ulrich et al. [7].
61.3 RESULTS 61.3.1 Hedonic and Rank Test Based on the sensory evaluation, Mahkota Bogor showed the highest level of acceptability in terms of overall attributes, whereas Delika Subang was the least accepted. Rank test results also showed Mahkota Bogor as having the highest rank, followed by Pasir Kuda and Delika Subang, respectively.
61.3.2 Quantitative Descriptive Analysis QDA test results showed that the aroma of Mahkota Bogor had a higher intensity of sweet, fruity, fresh pineapple-like, and sweet candy aromas compared to Pasir Kuda and Delika Subang (Figure 61.1). Delika Subang had the lowest intensity in all measured aroma attributes. As shown in Figure 61.1, the new breed, Pasir Kuda, showed a better profile compared to its parent, Delika Subang. Results also showed that diversity of the major components (PC) was 100%, 95.14% explained by F1 and 4.86% explained by F2. As shown in Figure 61.2, Mahkota Bogor and Pasir Kuda, which had very strong proximity in their positive values, were different to Delika Subang, which had a negative value.
61.3.3 Character Impact Compounds A total of 14 volatiles were detected as aroma-active compounds in the three different pineapples (see Table 61.1).
Correlation between Flavor Profile and Sensory Acceptance of Two Pineapple Cultivars
327
Figure 61.1 QDA results of Mahkota Bogor ( - - ), PasirKuda (—), and DelikaSubang (—).
-- axis F2 (4.86 %) -->
Biplot (axes F1 and F2: 100.00 %) Pasir Kuda
Sour
Delika Subang
Coconut-like Caramel Fruity Sweet Sweet, Fresh, CandyPineapple-like
Mahkota Bogor
-- axis F1 (95.14 %) -->
Figure 61.2 Biplot results (score and x-loading) of attributes of pineapple aroma.
61.4 DISCUSSION AND CONCLUSION The detected aroma-active compounds have also been reported by other researchers [2–4,8]. There was a significant positive correlation between the flavor profiles of investigated pineapples and their GC-O detectable aroma impact compounds. Methyl 2-methyl butanoate and ethyl 2-methyl butanoate, which contribute specific flavors in pineapple, such as fruity, sweet, bubble gum-like aroma, were only detected in Mahkota Bogor and Pasir Kuda. This might explain the different aroma perception of Delika Subang compared to the others. Tokitomo et al. [4] reported that ethyl 2-methyl butanoate was one of the important volatile compounds giving a fruity aroma to pineapple. The aroma in Delika Subang was more intense for lactones with a coconut, sweet, warm note, and also the herbaceous note of methyl 3-hydroxydecanoate, which was only detected in Delika Subang. The sweet, nutty note of 4-methoxy-2,5-dimethyl3(2H)-furanone was more detectable in Mahkota Bogor compared to
328
Christofora Hanny Wijayaa et al.
Table 61.1 Aroma-Active Compounds Based on GC-O Analysis *
NIF
No.
Compound
Odor Description
MB
PK
DS
1 2 3 4 5 6
Methyl 2-methyl butanoate Ethyl 2-methyl butanoate Methyl hexanoate Ethyl hexanoate Methyl octanoate Methyl 3-(methylthio) propanoate 4-Methoxy-2,5-dimethyl3(2H)-furanone Methyl 3-hydroxydecanoate γ-Caprolactone δ-Hexalactone γ-Octalactone δ-Octalactone
Fruity, sweet Sweet, fruity, bubblegum Sweet, candy Sweet, fruity, sour note Sweet, green, sour Sweet, caramel
5 5 2 1 2 3
5 5 1 3 4 2
n.d. n.d. 3 n.d. 4 4
Sweet, nutty
4
1
1
Herbaceous Sweet, caramel Sweet, herbaceous, warm Coconut, sweet Sweet, fruity, coconut, fatty, pineapple-like Sweet, pineapple-like, caramel Coconut, sweet, creamy, fatty
n.d. 3 n.d. 2 3
n.d. 1 1 2 3
3 1 4 4 3
3
5
3
7 8 9 10 11 12 13 14
4-Hydroxy-2,5-dimethyl3(2H)-furanone δ-Decalactone
n.d. 3
n.d.
*
Identified by NIST; n.d., not detected; NIF, nasal impact frequency; MB, Mahkota Bogor; PK, Pasir Kuda; DS, Delika Subang.
Pasir Kuda, which showed more green and sour notes from ethyl hexanoate and methyl octanoate. Mahkota Bogor was characterized by the highest acceptability in terms of overall attributes, whereas Delika Subang was the least accepted. This result was also supported by the results of the rank test. The QDA showed that the characteristic aroma of pineapple Mahkota Bogor, such as sweet, fruity, fresh pineapple-like, and sweet candy aromas, was more intense than that of Pasir Kuda and Delika Subang. The aroma profile of the hybrid Pasir Kuda is more like that of its parent Mahkota Bogor than of Delika Subang. There were significant positive correlations between the flavor preferences of investigated pineapples and their GC-O detectable aroma impact compounds. Breeding can improve the flavor profile as well as the sensory acceptance of the Delika Subang cultivar.
ACKNOWLEDGEMENT This work has been supported by Hibah Kompetisi, DGHE Republic of Indonesia.
Correlation between Flavor Profile and Sensory Acceptance of Two Pineapple Cultivars
329
REFERENCES [1] Anonymous, Pengembangan Buah Unggulan (Profil produk). Pusat kajian buah tropika. LPPM, Institut Pertanian Bogor, 2009. [2] C. Preston, E. Richling, S. Elss, M. Appel, F. Heckel, A. Hartlieb, et al., On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/PIRMS) of pineapple (Ananas comosus L. Merr.) volatiles, J. Agric. Food Chem. 51 (2003) 8027. [3] S. Elss, C. Preston, C. Hertzig, F. Heckel, E. Richling, P. Schreier, Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products, J. Lebensm. Wissenschaft Technol. 38 (2005) 263–274. [4] Y. Tokitomo, M. Steinhaus, A. Buettner, P. Schieberle, Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation, Biosci. Biotechnol. Biochem. 69 (7) (2005) 1323–1330. [5] M.C. Meilgaard, G.V. Civille, B.T. Carr, Sensory Evaluation Techniques, fourth ed., CRC Press, New York, NY, 2006. [6] S. Sides, K. Robards, S. Helliwell, Developments in extraction techniques and their application to analysis of volatiles in foods, Trends Anal. Chem. 19 (5) (2000) 322–329. [7] D. Ulrich, D. Komes, K. Olbricht, E. Hoberg, Diversity of aroma patterns in wild and cultivated Fragaria accessions, Genet. Resour. Crop. Evol. 54 (2007) 1185–1196. [8] K. Umano, Y. Hagi, K. Nakahara, A. Shoji, T.J. Shibamoto, Volatile constituents of green and ripened pineapple (Ananas comosus [L.] Merr.), J. Agric. Food Chem. 40 (1992) 599–603.
61
Correlation between Flavor Profile and Sensory Acceptance of Two Pineapple Cultivars and their New Genotype Christofora Hanny Wijayaaa, I. Silambaa and B. Kusbiantorob a
Faculty of Agricultural Technology, Bogor Agricultural University (IPB), Darmaga Campus IPB, Bogor, Indonesia b Indonesian Agency for Agricultural Research and Development, Sukamandi, Indonesia
61.1 INTRODUCTION The commercial competitiveness of pineapple fruit has been upgraded by the Centre of Tropical Fruits Study (PKBT) at Bogor Agricultural University (IPB), Indonesia, through a long-term breeding program in order to obtain superior varieties with high consumer preferences. The hybridization program involved 12 cultivars of pineapple, consisting of six Smooth Cayenne cultivars and six Queen cultivars. Crosses generated 195 genotypes with different combinations of different characters. Among them, 39 pineapple candidate varieties were selected as superior varieties. One of the potential pineapple hybrids, named Pasir Kuda, was developed from the Mahkota Bogor and Delika Subang varieties [1]. Aroma-active compounds are often considered to play a dominant role in flavor, while flavor is one determinant of consumer acceptance [2–4]. The aim of this study was to determine the flavor profile of each pineapple in relation to its sensory acceptance.
61.2 MATERIALS AND METHODS Pineapple fruits which had been grown under identical conditions in an experimental garden at the PKBT of Bogor Agricultural University were harvested at the same level of maturity. Hedonic tests were conducted by 81 untrained panelists to evaluate the acceptability of the samples’ color, aroma, taste, texture, aftertaste, and overall properties, scaled from 1 (“dislike very much”) to 7 (“like very much”). A rank test was also performed V. Ferreira and R. Lopez (Eds): Flavour Science. DOI: http://dx.doi.org/10.1016/B978-0-12-398549-1.00061-1
© 2014 2013 Elsevier Inc. All rights reserved.
325
326
Christofora Hanny Wijayaa et al.
by 81 panelists to rank the overall acceptability of the samples (with 1 being the most acceptable sample). Quantitative descriptive analysis was carried out by selected and trained panelists (n = 12) to evaluate the sensory profile of sweet, fruity, fresh pineapple-like, coconut-like, sweet candy, sour, and caramel aromas, using the scales 0 to 100 [5]. Principal component analysis (PCA) using XL-Stat software was used to determine the aroma attributes closely associated to pineapple varieties. Isolation of volatiles was performed by liquid–liquid extraction (LLE), using methylene chloride as a solvent and solid phase micro-extraction (SPME) [6]. GC-MS compound identification was based on the Wiley and NIST05a.L Library. Identification of the smelling perception was conducted by gas chromatography-olfactometry (GC-O) using the nasal impact frequency (NIF) method. Panelists (n = 5) were encouraged to describe the odor perception. Measurements were performed according to Ulrich et al. [7].
61.3 RESULTS 61.3.1 Hedonic and Rank Test Based on the sensory evaluation, Mahkota Bogor showed the highest level of acceptability in terms of overall attributes, whereas Delika Subang was the least accepted. Rank test results also showed Mahkota Bogor as having the highest rank, followed by Pasir Kuda and Delika Subang, respectively.
61.3.2 Quantitative Descriptive Analysis QDA test results showed that the aroma of Mahkota Bogor had a higher intensity of sweet, fruity, fresh pineapple-like, and sweet candy aromas compared to Pasir Kuda and Delika Subang (Figure 61.1). Delika Subang had the lowest intensity in all measured aroma attributes. As shown in Figure 61.1, the new breed, Pasir Kuda, showed a better profile compared to its parent, Delika Subang. Results also showed that diversity of the major components (PC) was 100%, 95.14% explained by F1 and 4.86% explained by F2. As shown in Figure 61.2, Mahkota Bogor and Pasir Kuda, which had very strong proximity in their positive values, were different to Delika Subang, which had a negative value.
61.3.3 Character Impact Compounds A total of 14 volatiles were detected as aroma-active compounds in the three different pineapples (see Table 61.1).
Correlation between Flavor Profile and Sensory Acceptance of Two Pineapple Cultivars
327
Figure 61.1 QDA results of Mahkota Bogor ( - - ), PasirKuda (—), and DelikaSubang (—).
-- axis F2 (4.86 %) -->
Biplot (axes F1 and F2: 100.00 %) Pasir Kuda
Sour
Delika Subang
Coconut-like Caramel Fruity Sweet Sweet, Fresh, CandyPineapple-like
Mahkota Bogor
-- axis F1 (95.14 %) -->
Figure 61.2 Biplot results (score and x-loading) of attributes of pineapple aroma.
61.4 DISCUSSION AND CONCLUSION The detected aroma-active compounds have also been reported by other researchers [2–4,8]. There was a significant positive correlation between the flavor profiles of investigated pineapples and their GC-O detectable aroma impact compounds. Methyl 2-methyl butanoate and ethyl 2-methyl butanoate, which contribute specific flavors in pineapple, such as fruity, sweet, bubble gum-like aroma, were only detected in Mahkota Bogor and Pasir Kuda. This might explain the different aroma perception of Delika Subang compared to the others. Tokitomo et al. [4] reported that ethyl 2-methyl butanoate was one of the important volatile compounds giving a fruity aroma to pineapple. The aroma in Delika Subang was more intense for lactones with a coconut, sweet, warm note, and also the herbaceous note of methyl 3-hydroxydecanoate, which was only detected in Delika Subang. The sweet, nutty note of 4-methoxy-2,5-dimethyl3(2H)-furanone was more detectable in Mahkota Bogor compared to
328
Christofora Hanny Wijayaa et al.
Table 61.1 Aroma-Active Compounds Based on GC-O Analysis *
NIF
No.
Compound
Odor Description
MB
PK
DS
1 2 3 4 5 6
Methyl 2-methyl butanoate Ethyl 2-methyl butanoate Methyl hexanoate Ethyl hexanoate Methyl octanoate Methyl 3-(methylthio) propanoate 4-Methoxy-2,5-dimethyl3(2H)-furanone Methyl 3-hydroxydecanoate γ-Caprolactone δ-Hexalactone γ-Octalactone δ-Octalactone
Fruity, sweet Sweet, fruity, bubblegum Sweet, candy Sweet, fruity, sour note Sweet, green, sour Sweet, caramel
5 5 2 1 2 3
5 5 1 3 4 2
n.d. n.d. 3 n.d. 4 4
Sweet, nutty
4
1
1
Herbaceous Sweet, caramel Sweet, herbaceous, warm Coconut, sweet Sweet, fruity, coconut, fatty, pineapple-like Sweet, pineapple-like, caramel Coconut, sweet, creamy, fatty
n.d. 3 n.d. 2 3
n.d. 1 1 2 3
3 1 4 4 3
3
5
3
7 8 9 10 11 12 13 14
4-Hydroxy-2,5-dimethyl3(2H)-furanone δ-Decalactone
n.d. 3
n.d.
*
Identified by NIST; n.d., not detected; NIF, nasal impact frequency; MB, Mahkota Bogor; PK, Pasir Kuda; DS, Delika Subang.
Pasir Kuda, which showed more green and sour notes from ethyl hexanoate and methyl octanoate. Mahkota Bogor was characterized by the highest acceptability in terms of overall attributes, whereas Delika Subang was the least accepted. This result was also supported by the results of the rank test. The QDA showed that the characteristic aroma of pineapple Mahkota Bogor, such as sweet, fruity, fresh pineapple-like, and sweet candy aromas, was more intense than that of Pasir Kuda and Delika Subang. The aroma profile of the hybrid Pasir Kuda is more like that of its parent Mahkota Bogor than of Delika Subang. There were significant positive correlations between the flavor preferences of investigated pineapples and their GC-O detectable aroma impact compounds. Breeding can improve the flavor profile as well as the sensory acceptance of the Delika Subang cultivar.
ACKNOWLEDGEMENT This work has been supported by Hibah Kompetisi, DGHE Republic of Indonesia.
Correlation between Flavor Profile and Sensory Acceptance of Two Pineapple Cultivars
329
REFERENCES [1] Anonymous, Pengembangan Buah Unggulan (Profil produk). Pusat kajian buah tropika. LPPM, Institut Pertanian Bogor, 2009. [2] C. Preston, E. Richling, S. Elss, M. Appel, F. Heckel, A. Hartlieb, et al., On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/PIRMS) of pineapple (Ananas comosus L. Merr.) volatiles, J. Agric. Food Chem. 51 (2003) 8027. [3] S. Elss, C. Preston, C. Hertzig, F. Heckel, E. Richling, P. Schreier, Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products, J. Lebensm. Wissenschaft Technol. 38 (2005) 263–274. [4] Y. Tokitomo, M. Steinhaus, A. Buettner, P. Schieberle, Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation, Biosci. Biotechnol. Biochem. 69 (7) (2005) 1323–1330. [5] M.C. Meilgaard, G.V. Civille, B.T. Carr, Sensory Evaluation Techniques, fourth ed., CRC Press, New York, NY, 2006. [6] S. Sides, K. Robards, S. Helliwell, Developments in extraction techniques and their application to analysis of volatiles in foods, Trends Anal. Chem. 19 (5) (2000) 322–329. [7] D. Ulrich, D. Komes, K. Olbricht, E. Hoberg, Diversity of aroma patterns in wild and cultivated Fragaria accessions, Genet. Resour. Crop. Evol. 54 (2007) 1185–1196. [8] K. Umano, Y. Hagi, K. Nakahara, A. Shoji, T.J. Shibamoto, Volatile constituents of green and ripened pineapple (Ananas comosus [L.] Merr.), J. Agric. Food Chem. 40 (1992) 599–603.