Sensory profiles of 10 cucumber varieties using a panel trained with chemical references

Authors: WILLIAMS, CIERRA - Texas Woman'S University; Weng, Yiqun; DU, XIAOFEN - Texas Woman'S University

Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/5/2022
Publication Date: 4/14/2022
Citation: Williams, C., Weng, Y., Du, X. 2022. Sensory profiles of 10 cucumber varieties using a panel trained with chemical references. ACS Food Science and Technology. 2:815-824. https://doi.org/10.1021/acsfoodscitech.1c00453.
DOI: https://doi.org/10.1021/acsfoodscitech.1c00453

Interpretive Summary: Background: Cucumber is an economically important vegetable crop worldwide. In the US, we have seen steady increase of fresh cucumber consumption in the last decade. Consumer satisfaction on cucumber fruit quality (taste, texture, and smell) is low necessitating improvement of fruit quality. However, the sensory characteristics of cucumber have not been well defined, and limited studies have assessed variety differences in flavor profiles. Findings: In this study, a quantitative descriptive analysis was performed with a trained penal of ten people to evaluate 10 cucumber varieties from different market groups for their six aroma and 14 flavor descriptors using chemical references. We found that the key sensory attributes for cucumber included crispy and juiciness texture, fresh and green aroma, and sweetness taste. There are significant varietal differences in crispiness texture, fresh aroma, and bitterness taste. Three East Asian long cucumber type varieties are highly associated with melon, waxy, umami, and juicy notes; while two Eurasia fresh market cucumbers possess high intensities in cucumber-like, fresh, and sweet. A US pickling cucumber line possessed bitter, sour, and salty taste. Partial least square regression identified endogenous sensory attribute relationship, showing cucumber-like flavor was driven significantly, positively by green aroma, negatively by sourness, bitterness, and astringency. Who cares: The results of the descriptive cucumber flavor profiles could be used in the breeding system and food industry. The chemical reference solutions could be adopted by other researchers or industry peers for cucumber sensory evaluation objectively.

Technical Abstract: Cucumber is the fourth largest economical vegetable crop worldwide. However, the sensory characteristics of cucumber have not been well defined, and limited studies have assessed variety differences in flavor profiles. A quantitative descriptive analysis using a trained penal (n=10) was conducted to evaluate 10 cucumber varieties from different market groups for their six aroma and 14 flavor descriptors using chemical references. Results indicated the key sensory attributes for cucumber included crispy and juiciness texture, fresh and green aroma, and sweetness taste (intensities> 4, 0-10 line scale). We found significant varietal differences in crispiness texture, fresh aroma, and bitterness taste. Three East Asian (Chinese Long) type varieties were highly associated with melon, waxy, umami, and juicy notes; while two Eurasia fresh market inbred lines possessed high intensities in cucumber-like, fresh, and sweet. A US pickling cucumber line possessed bitter, sour, and salty taste. A Japanese Long line and a hybrid from the cross between US pickle and Chinese Long lines had the highest crispiness scores. Partial least square regression identified endogenous sensory attribute relationship, showing cucumber-like flavor was driven significantly, positively by green aroma, negatively by sourness, bitterness, and astringency. The results of the descriptive cucumber flavor profiles could be used in the breeding system and food industry. The chemical reference solutions could be adopted by other researchers or industry peers for cucumber sensory evaluation objectively.