Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses

PLOS ONE, Dec 2019

Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (P<0.001) were found with sweetness (R2 = 0.70), texture (R2 = 0.68), and flavor (R2 = 0.63). Sourness had a significantly negative relationship with overall liking (R2 = 0.55). The relationship between flavor and texture liking was also linear (R2 = 0.73, P<0.0001) demonstrating interaction between olfaction and somatosensation. Partial least squares analysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile.

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Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses

September Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses Editor: S. Kaan Kurtural 0 1 Fresno 0 1 UNITED STATES 0 1 Jessica L. Gilbert 0 1 Matthew J. Guthart 0 1 Salvador A. Gezan 0 1 Melissa Pisaroglo de Carvalho 0 1 Michael L. Schwieterman 0 1 Thomas A. Colquhoun 0 1 Linda M. Bartoshuk 0 1 Charles A. Sims 0 1 David G. Clark 0 1 James W. Olmstead 0 1 0 1 Plant Innovation Center, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America, 2 Horticultural Sciences Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America, 3 School of Forest Resources and Conservation, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America, 4 Department of Environmental Horticulture, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, Florida, United States of America, 5 Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida , Gainesville, Florida , United States of America 1 Funding: A University of Florida Graduate Fellowship in Plant Molecular Breeding was obtained by DGC and JWO in 2011 to fund this project Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (P<0.001) were found with sweetness (R2 = 0.70), texture (R2 = 0.68), and flavor (R2 = 0.63). Sourness had a significantly negative relationship with overall liking (R2 = 0.55). The relationship between flavor and texture liking was also linear (R2 = 0.73, P<0.0001) demonstrating interaction between olfaction and somatosensation. Partial least squares analysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile. - Competing Interests: The authors have declared that no competing interests exist. United States blueberry (Vaccinium spp.) consumption has increased fifteen-fold in the past two decades, from 27 to 429 million pounds between 1990 and 2013 [1]. Additionally, growth in consumption abroad has been fueled by the development of new markets, with demand now strong in Europe and Asia [2]. North America produces the most blueberries worldwide, but growth of global production has accelerated as breeding efforts have allowed the expansion of blueberry production into new growing areas, such as low chill regions and the Southern hemisphere. A previous psychophysical study conducted to identify blueberry consumer preferences suggested that consumers were most likely to purchase sweet berries with intense blueberry flavor [3]. However, identifying consumer blueberry preferences to determine what consumers desire in an ideal blueberry is only the first step in creating better products. Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The primary tastes are sweet, sour, salty, bitter, and umami [4,5]. Olfaction is the sense mediated by a complex network of olfactory receptors; it dictates smell and flavor. Smell, or orthonas (...truncated)


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Jessica L. Gilbert, Matthew J. Guthart, Salvador A. Gezan, Melissa Pisaroglo de Carvalho, Michael L. Schwieterman, Thomas A. Colquhoun, Linda M. Bartoshuk, Charles A. Sims, David G. Clark, James W. Olmstead. Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses, PLOS ONE, 2015, 9, DOI: 10.1371/journal.pone.0138494