Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda

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cg.authorship.typesCGIAR and developing country instituteen_US
cg.authorship.typesCGIAR and advanced research instituteen_US
cg.contributor.affiliationInternational Potato Centeren_US
cg.contributor.affiliationUniversity of Pretoriaen_US
cg.contributor.affiliationUnited States Department of Agricultureen_US
cg.contributor.affiliationUniversity of Reunionen_US
cg.contributor.affiliationNational Agricultural Research Organisation, Ugandaen_US
cg.contributor.crpRoots, Tubers and Bananasen_US
cg.contributor.donorBill & Melinda Gates Foundationen_US
cg.contributor.donorCGIAR Trust Funden_US
cg.contributor.initiativeAccelerated Breedingen_US
cg.coverage.countryUgandaen_US
cg.coverage.iso3166-alpha2UGen_US
cg.coverage.regionEastern Africaen_US
cg.creator.identifierMariam Nakitto: 0000-0002-4140-7216en_US
cg.creator.identifierMukani Moyo: 0000-0001-5658-2669en_US
cg.creator.identifierChristophe Bugaud: 0000-0001-9096-090Xen_US
cg.creator.identifierlayal DAHDOUH: 0000-0003-3097-540Xen_US
cg.creator.identifierJulien Ricci: 0000-0002-8883-7352en_US
cg.creator.identifierELIZABETH KHAKASA: 0000-0001-6913-4814en_US
cg.creator.identifierReuben SSALI Tendo: 0000-0002-8143-6564en_US
cg.creator.identifierChristian Mestres: 0000-0002-1287-2397en_US
cg.creator.identifierTawanda Muzhingi: 0000-0002-2432-2165en_US
cg.howPublishedFormally Publisheden_US
cg.identifier.doihttps://doi.org/10.1016/j.foodqual.2022.104628en_US
cg.isijournalISI Journalen_US
cg.issn1873-6343en_US
cg.journalFood Quality and Preferenceen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.cipBREEDINGen_US
cg.subject.cipCROP AND SYSTEMS SCIENCES CSSen_US
cg.subject.cipSWEETPOTATOESen_US
cg.subject.cipSWEETPOTATO AGRI-FOOD SYSTEMSen_US
cg.volume101en_US
dc.contributor.authorNakitto, M.en_US
dc.contributor.authorJohanningsmeier, S.D.en_US
dc.contributor.authorMoyo, M.en_US
dc.contributor.authorBugaud, C.en_US
dc.contributor.authorKock, H. deen_US
dc.contributor.authorDahdouh, L.en_US
dc.contributor.authorForestier-Chiron, N.en_US
dc.contributor.authorRicci, J.en_US
dc.contributor.authorKhakasa, E.en_US
dc.contributor.authorSsali, R.T.en_US
dc.contributor.authorMestres, C.en_US
dc.contributor.authorMuzhingi, T.en_US
dc.date.accessioned2022-08-25T05:46:26Zen_US
dc.date.available2022-08-25T05:46:26Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/120935en_US
dc.titleSensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Ugandaen_US
dcterms.abstractPrioritizing sensory attributes and consumer evaluation early in breeding trials to screen for end-user preferred traits could improve adoption rates of released genotypes. In this study, a lexicon and protocol for descriptive sensory analysis (DSA) was established for sweetpotato and used to validate an instrumental texture method for which critical values for consumer preference were set. The study comprised several phases: lexicon development during a 4-day workshop; 3-day intensive panel training; follow-up virtual training, evaluation of 12 advanced genotypes and 101 additional samples from two trials in 2021 by DSA and instrumental texture analysis using TPA double compression; and DSA, instrumental texture analysis and consumer acceptability tests on 7 genotypes in on-farm trials. The established sweetpotato lexicon comprising 27 sensory attributes enabled characterization and differentiation of genotypes by sensory profiles. Significant correlation was found between sensory firmness by hand and mouth with TPA peak positive force (r = 0.695 and r = 0.648, respectively) and positive area (r = 0.748, r = 0.715, respectively). D20, NAROSPOT 1, NASPOT 8, and Umbrella were the most liked genotypes in on-farm trials (overall liking = 7). An average peak positive force of 3700 gf was proposed as a minimum texture value for screening sweetpotato genotypes, since it corresponded with at least 46 % of consumers perceiving sweetpotatoes as just-about-right in firmness and a minimum overall liking of 6 on average. Combining DSA with instrumental texture analysis facilitates efficient screening of genotypes in sweetpotato breeding programs.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.audienceAcademicsen_US
dcterms.audienceCGIARen_US
dcterms.audienceDevelopment Practitionersen_US
dcterms.audienceDonorsen_US
dcterms.audienceExtensionen_US
dcterms.audienceFarmersen_US
dcterms.audienceGeneral Publicen_US
dcterms.audienceNGOsen_US
dcterms.audiencePolicy Makersen_US
dcterms.audienceScientistsen_US
dcterms.bibliographicCitationNakitto, M.; Johanningsmeier, S. D.; Moyo, M.; Bugaud, C.; de Kock, H.; Dahdouh, L.; Forestier-Chiron, N.; Ricci, J.; Khakasa, E.; Ssali, R. T.; Mestres, C.; Muzhingi, T. 2022. Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda. Food Quality and Preference. ISSN 1873-6343. 101. 15 p.en_US
dcterms.extent15 p.en_US
dcterms.issued2022-10en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-4.0en_US
dcterms.publisherElsevieren_US
dcterms.subjectsweet potatoesen_US
dcterms.subjectbreedingen_US
dcterms.subjectipomoea batatasen_US
dcterms.subjectgenotypesen_US
dcterms.subjectfood scienceen_US
dcterms.typeJournal Articleen_US

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