Establishment of a sensory characterization protocol for melon (Cucumis melo L.) and its correlation with physical–chemical attributes: indications for future genetic improvements

摘要

Seven typologies of melon belonging to Inodorus and Cantalupensis horticultural groups have been assayed in relation to their sensory and physical–chemical characteristics. Sensory analysis has been performed by means of a descriptive profiling based on objective scales and a trained panel. Multivariate analysis was applied to the individual results associated with the attributes of color, firmness, juiciness, sweetness, acidity, fibrosity and seven different aromas. Accuracy of the panel members and validity of the method were confirmed by the correlation between sensory scores and physical–chemical rates of firmness, juiciness, º Brix and pH. Relationships between sensory parameters and consumer preferences were also identified, resulting in concrete quality marks: high sweetness and juiciness, yellow flesh, moderate acidity and aromas of cucumber, watermelon, pineapple and peach. Additionally, the consumer’s internal map of preferences was developed in order to guide future genetic improvement programs.