scholarly journals Papaya (Carica papaya L.) Flavour Profiling

Genes ◽  
2021 ◽  
Vol 12 (9) ◽  
pp. 1416 ◽  
Author(s):  
Ziwei Zhou ◽  
Rebecca Ford ◽  
Ido Bar ◽  
Chutchamas Kanchana-udomkan
Keyword(s):  
Volatile Compound ◽  
Carica Papaya ◽  
Complex Trait ◽  
Initial Step ◽  
Taste Perception ◽  
Sensory Panel ◽  
Panel Testing ◽  
Biochemical Mechanisms ◽  
Selection For ◽  
Mouth Feel

A major challenge to the papaya industry is inconsistency in fruit quality and, in particular, flavour, which is a complex trait that comprises taste perception in the mouth (sweetness, acidity, or bitterness) and aroma produced by several volatile compounds. Current commercial varieties vary greatly in their taste, likely due to historical prioritised selection for fruit appearance as well as large environmental effects. Therefore, it is important to better understand the genetic and biochemical mechanisms and biosynthesis pathways underpinning preferable flavour in order to select and breed for better tasting new commercial papaya varieties. As an initial step, objectively measurable standards of the compound profiles that provide papaya’s taste and aroma, together with ‘mouth feel’, are required. This review presents an overview of the approaches to characterise the flavour profiles of papaya through sugar component determination, volatile compound detection, sensory panel testing, as well as genomics-based studies to identify the papaya flavour.

scholarly journals Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 496
Author(s):  
Florence Malongane ◽  
Lyndy Joy McGaw ◽  
Legesse Kassa Debusho ◽  
Fhatuwani Nixwell Mudau
Keyword(s):  
South Africa ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Sensory Characteristics ◽  
Functional Health ◽  
Compound Identification ◽  
Herbal Tea ◽  
Sensory Panel ◽  
Rooibos Tea ◽  
Mouth Feel

South Africa has a traditional heritage of using indigenous herbal teas, and the demand for herbal teas motivated by the functional health benefits has far exceeded global supply. This has led to worldwide interest in the sensory characteristics and volatile compound characterisation of herbal drink formulations. The objective of this study was to investigate the descriptive sensory analysis and volatile compounds of bush, special, honeybush and rooibos tea and the blend of bush tea with special, honeybush and rooibos, respectively. The trained sensory panel scored each tea sample for aroma, taste, aftertaste and mouthfeel attributes using sensory evaluation practices. Compound identification was performed by gas chromatography connected to a mass spectrometer (GC-MS). The results of the study demonstrated that rooibos and honeybush tea had an overall sweet-caramel, honey-sweet, perfume floral and woody aroma while bush tea and special tea depicted green-cut grass, dry green herbal and astringent/dry mouth feel. The GC-MS analyses depicted the following compounds 2-furanmethanol, 2-methoxy-4-vinylphenol, D-limonene, dihydroactinidolide, linalool, (E,E)-2,4-heptadienal, and phytol. The blending of bush tea with rooibos and honeybush tea toned down its astringent mouth feel. Compounds identified in this study may be useful markers for potential herbal tea sensory characteristics.

Hybrid seed set in wheat is a complex trait but can be improved indirectly by selection for male floral traits

Euphytica ◽  
2018 ◽  
Vol 214 (7) ◽  
Author(s):  
Philipp H. G. Boeven ◽  
Tobias Würschum ◽  
Julia Rudloff ◽  
Erhard Ebmeyer ◽  
C. Friedrich H. Longin
Keyword(s):  
Seed Set ◽  
Complex Trait ◽  
Hybrid Seed ◽  
Floral Traits ◽  
Selection For

Creating Taste Perception

Neuroenology ◽  
2016 ◽  
pp. 115-121
Author(s):  
Gordon M. Shepherd
Keyword(s):  
Cerebral Cortex ◽  
Taste Buds ◽  
Taste Perception ◽  
Sensory Pathways ◽  
Flavor Perception ◽  
Mouth Feel ◽  
The Brain

The pathway from the taste buds through the brainstem to the brain and cerebral cortex is described. In the brain and cortex the taste pathway merges with the pathways for smell and mouth feel. The taste qualities are muted in wine compared with food. The sensory pathways are particularly developed in the human, making the human more adapted for flavor perception than other species. Wine tasting takes advantage of this ability, developed during evolution for survival in selecting foods, and uses it to discriminate and enjoy the flavors of wine.

scholarly journals Genetic mechanisms underlying feed utilization and implementation of genomic selection for improved feed efficiency in dairy cattle

2020 ◽  
Vol 100 (4) ◽  
pp. 587-604 ◽  
Author(s):  
Luiz F. Brito ◽  
Hinayah R. Oliveira ◽  
Kerry Houlahan ◽  
Pablo A.S. Fonseca ◽  
Stephanie Lam ◽  
...  
Keyword(s):  
Dairy Cattle ◽  
Genomic Selection ◽  
Feed Efficiency ◽  
Genetic Selection ◽  
Complex Trait ◽  
Feed Utilization ◽  
Successful Implementation ◽  
Genetic Progress ◽  
Selection For ◽  
Indicator Traits

The economic importance of genetically improving feed efficiency has been recognized by cattle producers worldwide. It has the potential to considerably reduce costs, minimize environmental impact, optimize land and resource use efficiency, and improve the overall cattle industry’s profitability. Feed efficiency is a genetically complex trait that can be described as units of product output (e.g., milk yield) per unit of feed input. The main objective of this review paper is to present an overview of the main genetic and physiological mechanisms underlying feed utilization in ruminants and the process towards implementation of genomic selection for feed efficiency in dairy cattle. In summary, feed efficiency can be improved via numerous metabolic pathways and biological mechanisms through genetic selection. Various studies have indicated that feed efficiency is heritable, and genomic selection can be successfully implemented in dairy cattle with a large enough training population. In this context, some organizations have worked collaboratively to do research and develop training populations for successful implementation of joint international genomic evaluations. The integration of “-omics” technologies, further investments in high-throughput phenotyping, and identification of novel indicator traits will also be paramount in maximizing the rates of genetic progress for feed efficiency in dairy cattle worldwide.

Variation in Intensity of Sweet and Bitter Sensory Attributes Across Peanut Genotypes1

1998 ◽  
Vol 25 (2) ◽  
pp. 63-69 ◽  
Author(s):  
H. E. Pattee ◽  
T. G. Isleib ◽  
F. G. Giesbrecht
Keyword(s):  
Genotypic Variation ◽  
Inbred Lines ◽  
Direct Selection ◽  
Roasted Peanut ◽  
Sensory Panel ◽  
Breeding Lines ◽  
Flavor Intensity ◽  
Gxe Interaction ◽  
Arachis Hypogaea L ◽  
Selection For

Abstract Genetic improvement of sweet, bitter and roasted peanut attributes of peanut (Arachis hypogaea L.) flavor is predicated on the existence of genetic variation for the attributes. A total of 1136 SMK samples representing 122 cultivars and breeding lines and 42 year-by-location combinations from three major peanut-producing regions were roasted, ground to paste, and submitted to a trained sensory panel for evaluation of flavor attributes. Data were subjected to analysis of variance to separate genetic, environmental and GxE interaction effects following adjustment for roast color and intensity of the fruity attribute. Genotypic variation was significant for all three attributes as was location-to-location variation within year and region. Large year effects were observed for bitter and roasted peanut attributes. Estimates of broad-sense heritability (H) among inbred lines and cultivars were 0.28 for sweet, 0.06 for bitter, and 0.06 for roasted peanut attributes, indicating that selection for sweetness should result in relatively rapid genetic gain. The ranges of genotypic means were 2.33-4.12 flavor intensity units (fiu) for sweet, 2.43-4.46 fiu for bitter, and 3.75-5.22 fiu for roasted peanut. Correlations among least squares means for the three attributes were highly significant (r = −0.80 for bitter and sweet, r = 0.59 for roasted peanut and sweet, and r = −0.59 for roasted peanut and bitter), indicating that indirect selection based on the more highly heritable sweet attribute could be more effective than direct selection for increased intensity of the roasted peanut and decreased intensity of the bitter attribute. Specific genotypes with superior aspects of roasted peanut flavor were identified.

Olympic Genes on the Podium?

2016 ◽  
Vol 11 (7) ◽  
pp. 973-974
Author(s):  
Fabian Sanchis-Gomar ◽  
Helios Pareja-Galeano ◽  
Jose A. Rodriguez-Marroyo ◽  
Jos J. de Koning ◽  
Alejandro Lucia ◽  
...  
Keyword(s):  
Experimental Evidence ◽  
Human Genome ◽  
Athletic Performance ◽  
Genetic Test ◽  
Complex Trait ◽  
Animal Research ◽  
Rapid Changes ◽  
Physical Abilities ◽  
Simple Characteristic ◽  
Selection For

Despite some advances, it remains largely unknown how the millions of variations in the human genome influence athletic performance (especially in endurance events), and no single genetic test can really predict sports talent. However, there is experimental evidence from animal research that selecting for even a simple characteristic such as running ability can produce comparatively large and rapid changes in performance. That such selection has not been specifically documented in humans is more evidence of the limits of physiology-archeology than of the unlikelihood of selection for physical abilities. Here, the authors argue that top Olympians are likely genetically gifted individuals who in addition have numerous contributors to the “complex trait” of being an athletic champion that may not necessarily depend on defined genetic variations.

scholarly journals karakterisasi morfologi beberapa genotipe pepaya (Carica papaya L.)

2016 ◽  
Vol 1 (1) ◽  
pp. 119-123
Author(s):  
Rahmatillah Rahmatillah ◽  
Siti Hafsah ◽  
Bakhtiar Bakhtiar
Keyword(s):  
Plant Breeding ◽  
Carica Papaya ◽  
Block Design ◽  
Morphological Characters ◽  
Fruit Weight ◽  
Experimental Unit ◽  
Single Factor ◽  
Randomized Complete Block Design ◽  
Selection For

Abstrak.Penelitian ini bertujuan untuk mengetahui karakter morfologi beberapa genotipe. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktor tunggal dengan 3 ulangan, setiap satuan percobaan terdiri dari 2 tanaman sehingga terdapat 42 tanaman. genotipe yang diuji adalah 7 genotipe pepaya, yaitu: Bontang, Calina, Carmida, Carisya, Dapina Hibrida 2x1 dan Ponti. Hasil penelitian menunjukkan bahwa genotipe berpengaruh nyata terhadap beberapa karakter morfologi pepaya, yaitu: panjang bunga, umur panen dan berat buah utuh.Seluruh karakter yang diamati memiliki nilai duga heritabilitas yang tinggi dan dapat digunakan untuk tujuan pemuliaan tanaman. Abstract. This study aims to determine the character of morphological genotypes of papaya. This study uses a randomized complete block design (RAK) single factor with three replications, each experimental unit consists of two plants so that there are 42 plants. Factors tested are seven genotypes of papaya, namely: Bontang, Calina, Carmida, Carisya, Dapina Hybrid 2x1 and Ponti. The results showed that genotype significantly affect several morphological characters papaya, namely: length of flower, harvesting dan whole fruit weight. Heritability high of all character and can use to selection for plant breeding project. 

scholarly journals Genotype, Location, and Harvest Date Effects on the Sensory Character of Fresh and Frozen Red Raspberries

1999 ◽  
Vol 124 (1) ◽  
pp. 19-23 ◽  
Author(s):  
Séverine Morel ◽  
Richard E. Harrison ◽  
Donald D. Muir ◽  
E. Anthony Hunter
Keyword(s):  
Sensory Attributes ◽  
Rubus Idaeus ◽  
Fresh Fruit ◽  
Harvest Date ◽  
Minor Importance ◽  
Diverse Group ◽  
Relative Importance ◽  
Sensory Panel ◽  
Harvest Dates ◽  
Selection For

Fruit from three red raspberry (Rubus idaeus L.) cultivars—`Glen Clova', `Glen Lyon', and `Glen Moy'—were harvested from four sites on two harvest dates and evaluated fresh or following storage at -20 °C to determine the relative importance of genotype, harvest date, location and freezing effects on 19 sensory attributes using a trained sensory panel. Freezing and cultivar × freezing interaction effects were relatively large while site, harvest date, and other interactions were of minor importance. The cultivar × freezing interaction was caused by differential responses among cultivars for the sensory attributes purple, juicy, sweet, and raspberry aroma with less discrimination among cultivars postfreezing. `Glen Clova' fresh fruit received the highest values for juicy, fruity, sweet, and raspberry aroma; `Glen Moy' fresh fruit received the highest values for purple; `Glen Lyon' fresh fruit received the lowest values for juicy, postfreezing, `Glen Lyon' received the highest values for purple and sweet and all three cultivars were similar for the other attributes. These data suggest that selection for improved postfreezing sensory characteristics should not rely solely on fresh fruit evaluations although further study of a more genetically diverse group of genotypes would be beneficial. The significant cultivar and minimal harvest date and location effects suggest that these fruit sensory analysis methods should be useful in selecting raspberry genotypes with superior fruit quality.

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