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

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Abstract

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.

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Acknowledgments

This research was supported by a Ph.D. grant from the Comunidad de Madrid, belonging to the Order 3832/2004, 28th April, and the financing from European Regional Development Fund (ERDF) & INIA (Spanish Institute for Agro Food Research) project RTA2006-00083-00-00.

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Authors and Affiliations

  1. IMIDRA (Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario), Autovía A-II, Km. 38.2, 28800, Alcalá de Henares, Madrid, Spain

    Sandra Escribano & Almudena Lázaro

  2. INIA (Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria), Autovía A-VI, Km 7.5, 28040, Madrid, Spain

    Francisco J. Sánchez

Authors
  1. Sandra Escribano
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  2. Francisco J. Sánchez
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  3. Almudena Lázaro
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Corresponding author

Correspondence to Almudena Lázaro.

Appendix: Practical applications

Appendix: Practical applications

The sensory protocol for melon established herein has been demonstrated as being effective, efficient and useful for horticultural and seed companies. Effective, since it provides for the first time a concrete sensory profile of several melon market classes. Efficient, because it gives superior information at a low cost when compared to physical–chemical methods. Useful, as it broadens knowledge of human perception of melon sensory attributes and their relative contribution to the overall judgment of quality. This link between sensory attributes and consumer preferences makes out of this protocol a key tool to define selection criteria within breeding programs, ensuring success of enhanced products among consumers.

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Escribano, S., Sánchez, F.J. & Lázaro, A. Establishment of a sensory characterization protocol for melon (Cucumis melo L.) and its correlation with physical–chemical attributes: indications for future genetic improvements. Eur Food Res Technol 231, 611–621 (2010). https://doi.org/10.1007/s00217-010-1313-8

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  • DOI: https://doi.org/10.1007/s00217-010-1313-8

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