Optimal and acceptable levels of sweetness, sourness, firmness, mealiness and banana aroma in dessert banana (#Musa# sp.)

Bugaud C., Maraval I., Daribo M.O., Leclerc N., Salmon F.
2016

Acceptability criteria in dessert banana were investigated to enable sensory qualities to be taken into account earlier in the assessment of new banana hybrids in a selection scheme. Twelve banana cultivars were characterized by sensory profiling and physical-chemical analyses at a defined eating stage. The 'right' levels of sourness, sweetness, firmness, mealiness, and banana aroma were ...

Physiologie et biochimie végétales; Génétique et amélioration des plantes; Composition des produits alimentaires