Standard Analytical Methods, Sensory Evaluation, NIRS and Electronic Tongue for Sensing Taste Attributes of Different Melon Varieties
Dzsenifer Németh,
Gábor Balázs,
Hussein G. Daood,
Zoltán Kovács,
Zsanett Bodor,
John-Lewis Zinia Zaukuu,
Viktor Szentpéteri,
Zoltán Kókai,
Noémi Kappel
Affiliations
Dzsenifer Németh
Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Szent István University, Villányi út 29–43., H-1118 Budapest, Hungary
Gábor Balázs
Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Szent István University, Villányi út 29–43., H-1118 Budapest, Hungary
Hussein G. Daood
Regional Knowledge Center, Szent István University, Páter Károly utca 1., H-2100 Gödöllő, Hungary
Zoltán Kovács
Department of Physics and Control, Faculty of Food Science, Szent István University, Somlói út 14–16., H-1118 Budapest, Hungary
Zsanett Bodor
Department of Physics and Control, Faculty of Food Science, Szent István University, Somlói út 14–16., H-1118 Budapest, Hungary
John-Lewis Zinia Zaukuu
Department of Physics and Control, Faculty of Food Science, Szent István University, Somlói út 14–16., H-1118 Budapest, Hungary
Viktor Szentpéteri
Institute of Genetics, Microbiology and Biotechnology, Department of Microbiology and Environmental Toxicology, Szent István University, Páter Károly út. 1., 2100 Gödöllő, Hungary
Zoltán Kókai
Department of Postharvest Science and Sensory Evaluation, Faculty of Food Science, Szent István University, Villányi út 35-43., H-1118 Budapest, Hungary
Noémi Kappel
Department of Vegetable and Mushroom Growing, Faculty of Horticultural Science, Szent István University, Villányi út 29–43., H-1118 Budapest, Hungary
Grafting by vegetables is a practice with many benefits, but also with some unknown influences on the chemical composition of the fruits. Our goal was to assess the effects of grafting and storage on the extracted juice of four orange-fleshed Cantaloupe type (Celestial, Donatello, Centro, Jannet) melons and two green-fleshed Galia types (Aikido, London), using sensory profile analysis and analytical instruments: An electronic tongue (E-tongue) and near-infrared spectroscopy (NIRS). Both instruments are known for rapid qualitative and quantitative food analysis. Linear discriminant analysis (LDA) was used to classify melons according to their varieties and storage conditions. Partial least square regression (PLSR) was used to predict sensory and standard analytical parameters. Celestial variety had the highest intensity for sensory attributes in Cantaloupe variety. Both green and orange-fleshed melons were discriminated and predicted in LDA with high accuracies (100%) using the E-tongue and NIRS. Galia and Cantaloupe inter-varietal classification with the E-tongue was 89.9% and 82.33%, respectively. NIRS inter-varietal classification was 100% with Celestial variety being the most discriminated as with the sensory results. Both instruments, classified different storage conditions of melons (grafted and self-rooted) with high accuracies. PLSR showed high accuracy for some standard analytical parameters, where significant differences were found comparing different varieties in ANOVA.
