Assessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars

Sensory properties are an essential quality aspect when the consumption of fresh tomato is under consideration. The flavor of tomato is defined as a combination of taste sensations (sweetness, sourness), aroma (volatile compounds), and texture (firmness, mealiness), some of which are proven to be a...

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Autores principales:	Bashar Daoud, Marcel Naumann, Detlef Ulrich, Elke Pawelzik, Inga Smit
Formato:	article
Lenguaje:	EN
Publicado:	Julius Kühn-Institut 2021
Materias:	Plant culture SB1-1110 Botany QK1-989
Acceso en línea:	https://doaj.org/article/aff8c825e8dd496a9c7e890e7ad466ef
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spelling	oai:doaj.org-article:aff8c825e8dd496a9c7e890e7ad466ef2021-11-29T10:49:08ZAssessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars10.5073/JABFQ.2021.094.0221613-92161439-040Xhttps://doaj.org/article/aff8c825e8dd496a9c7e890e7ad466ef2021-11-01T00:00:00Zhttps://ojs.openagrar.de/index.php/JABFQ/article/view/16325https://doaj.org/toc/1613-9216https://doaj.org/toc/1439-040X Sensory properties are an essential quality aspect when the consumption of fresh tomato is under consideration. The flavor of tomato is defined as a combination of taste sensations (sweetness, sourness), aroma (volatile compounds), and texture (firmness, mealiness), some of which are proven to be affected by insufficient nutrient supply − especially potassium (K). This study intends to undertake a holistic assessment of the K fertilization effect on the flavor of tomato by connecting the use of sensorial and instrumental methods. An optimal K supply significantly increased the sensory descriptors sweetness, sourness, and aroma as well as the instrumental estimated color, firmness, total soluble solids (TSS), titratable acids (TA), and dry matter (DM) in a cultivar-specific manner. The volatile organic compounds (VOCs) were not significantly affected by K fertilization. The evaluation by the panelists confirmed the results of the instru-mental analyses, by which an increment in the fruit quality with rising K supply could be detected. An optimal K supply of 3.66 g/plant could be suggested to increase tomato flavor in the cocktail cultivars studied: Primavera and Yellow Submarine. Cultivar effects should, therefore, be considered for defining the optimal K fertilizer dose that favors high tomato fruit quality and, hence, better flavor. Bashar DaoudMarcel NaumannDetlef UlrichElke PawelzikInga SmitJulius Kühn-InstitutarticlePlant cultureSB1-1110BotanyQK1-989ENJournal of Applied Botany and Food Quality, Vol 94 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Plant culture SB1-1110 Botany QK1-989
spellingShingle	Plant culture SB1-1110 Botany QK1-989 Bashar Daoud Marcel Naumann Detlef Ulrich Elke Pawelzik Inga Smit Assessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars
description	Sensory properties are an essential quality aspect when the consumption of fresh tomato is under consideration. The flavor of tomato is defined as a combination of taste sensations (sweetness, sourness), aroma (volatile compounds), and texture (firmness, mealiness), some of which are proven to be affected by insufficient nutrient supply − especially potassium (K). This study intends to undertake a holistic assessment of the K fertilization effect on the flavor of tomato by connecting the use of sensorial and instrumental methods. An optimal K supply significantly increased the sensory descriptors sweetness, sourness, and aroma as well as the instrumental estimated color, firmness, total soluble solids (TSS), titratable acids (TA), and dry matter (DM) in a cultivar-specific manner. The volatile organic compounds (VOCs) were not significantly affected by K fertilization. The evaluation by the panelists confirmed the results of the instru-mental analyses, by which an increment in the fruit quality with rising K supply could be detected. An optimal K supply of 3.66 g/plant could be suggested to increase tomato flavor in the cocktail cultivars studied: Primavera and Yellow Submarine. Cultivar effects should, therefore, be considered for defining the optimal K fertilizer dose that favors high tomato fruit quality and, hence, better flavor.
format	article
author	Bashar Daoud Marcel Naumann Detlef Ulrich Elke Pawelzik Inga Smit
author_facet	Bashar Daoud Marcel Naumann Detlef Ulrich Elke Pawelzik Inga Smit
author_sort	Bashar Daoud
title	Assessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars
title_short	Assessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars
title_full	Assessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars
title_fullStr	Assessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars
title_full_unstemmed	Assessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars
title_sort	assessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars
publisher	Julius Kühn-Institut
publishDate	2021
url	https://doaj.org/article/aff8c825e8dd496a9c7e890e7ad466ef
work_keys_str_mv	AT bashardaoud assessmentofsensoryprofileandinstrumentalanalyzedattributesinfluencedbydifferentpotassiumfertilizationlevelsinthreetomatocultivars AT marcelnaumann assessmentofsensoryprofileandinstrumentalanalyzedattributesinfluencedbydifferentpotassiumfertilizationlevelsinthreetomatocultivars AT detlefulrich assessmentofsensoryprofileandinstrumentalanalyzedattributesinfluencedbydifferentpotassiumfertilizationlevelsinthreetomatocultivars AT elkepawelzik assessmentofsensoryprofileandinstrumentalanalyzedattributesinfluencedbydifferentpotassiumfertilizationlevelsinthreetomatocultivars AT ingasmit assessmentofsensoryprofileandinstrumentalanalyzedattributesinfluencedbydifferentpotassiumfertilizationlevelsinthreetomatocultivars
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Assessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars

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