Consumer Acceptability and Sensory Profile of Three New Celery (Apium graveolens) Hybrids and Their Parental Genotypes

Stella Lignou,Lucy Turner,Carol Wagstaff,Frances Gawthrop

doi:10.3390/ijms222413561

Stella Lignou, Lucy Turner + Show 2 more

Open Access

https://doi.org/10.3390/ijms222413561

Copy DOI

Abstract

Celery is a stalky green vegetable that is grown and consumed globally and used in many cuisines for its distinctive taste and flavour. Previous investigations identified the aroma composition of celery and profiled its sensory characteristics using a trained panel; however, evaluation of the sensory characteristics of celery combined with a consumer panel, where consumer preferences and acceptability are determined, is novel. In this study, three parental genotypes (12, 22 and 25) and three new hybrids (12x22, 22x12 and 25x12) were presented to a trained sensory panel (n = 12) for profiling and a consumer panel (n = 118), where liking and preference were assessed. Celery samples were analysed by SPME GC–MS and significant differences in aroma composition between all samples were identified, causing significant differences in the sensory profile. Furthermore, significant differences in attributes assessed for liking (appearance, aroma, texture and overall) were identified. Consumer segmentation identified three groups of consumers exhibiting differences in the hedonic reaction to the samples. Sweet and bitter taste along with overall flavour were identified as drivers of liking. Hybrid 25x12 was found to be the hybrid that exhibited high intensities for most of the attributes assessed.

Highlights

100 compounds were identified in the headspace of the six celery samples (Table 1) including 28 monoterpenes, 16 sesquiterpenes, 12 alcohols, nine aldehydes and five phthalides
The present study aimed to explore the sensory characteristics of new celery hybrids and their parental genotypes, identifying similarities and differences between the parents and offspring, and to evaluate consumer liking and perceptions of celery hybrids
Significant differences between parental genotypes and hybrids were observed in the aroma composition, sensory profiling, and consumer liking

Summary

Introduction

Celery is an aromatic vegetable that is grown and consumed globally in a range of salads, with condiments; in cooking, where it can be boiled, fried, roasted as well as forming the base of many soups, stocks, and sauces [1,2,3]. Celery owes its culinary diversity to the distinct aroma and flavour profile, possessing a range of compound groups including terpenes (monoterpenes and sesquiterpenes), alcohols, aldehydes and phthalides contributing to the overall flavour quality of celery [3,4,5,6,7,8]. Without the presence of these compounds, celery aroma would not be so distinctive [7,9]

Objectives

Methods

Results

Conclusion