Fig 1.
Genotypic relatedness based on pedigree and flavor biochemistry.
(A) Relationships between genotypes sampled in this study, based on pedigree information (0 = no relation, to 1 = high relationship) with a hierarchical cluster analysis. The hierarchy and distance of the dendrogram indicates relatedness of genotypes. (B) Two-way ward cluster analysis of blueberry genotypes (left) and biochemical measures (bottom). High values are represented as red, average as green, low as blue. The hierarchy and distance of the dendrograms indicate relatedness of genotypes based on metabolite profiles.
Fig 2.
Hedonic ratings of blueberry genotypes.
Mean ratings and standard error of 19 blueberry genotypes for (A) overall liking and (B) texture liking on a hedonic general Labeled Magnitude Scale (gLMS) (-100 to +100; -100 = greatest disliking of any kind, +100 = greatest liking of any kind). Overall mean is denoted by a black line. LSMeans were separated for responses of overall liking and texture liking with fixed effect of genotype and random effect of panelist using Tukey’s HSD (α = 0.05).
Fig 3.
Sensory intensity ratings of blueberry genotypes.
Mean ratings and standard error of 19 blueberry genotypes for (A) sweetness, (B) sourness, and (C) flavor on intensity general Labeled Magnitude Scales (0 to +100; 0 = no sensation, 100 = most intense sensation of any kind). Overall mean is denoted by a black line, mean ideal value by a dashed line. LSMeans were separated for intensity ratings of each sweetness, sourness, and flavor, with fixed effect of genotype and random effect of panelist using Tukey’s HSD (α = 0.05).
Table 1.
Summary of consumer sensory ratings of blueberry samples.
Fig 4.
Significant pair-wise correlations between sensory measurements and primary biochemical components.
Overall liking was fitted to (A) texture liking, (B) sweetness, (C) sourness, and (D) flavor. (E) Sweetness was fitted to sourness. (F) Texture liking was fitted to flavor. Raw sensory panel data was used with panelist treated as a random effect for A-F. The LSMeans of sensory responses per sample were fit to sample biochemical measures for G-L. Overall liking was also fitted to biochemical measures of (G) fructose and (H) TA. Sweetness was fit to biochemical measures of (I) fructose and (J) TA. Sourness was fitted to biochemical measures of (K) TA and (L) pH. Coefficient of determination (R2) and P-value of fit is listed with individual scatterplots. Line represents linear fit, and ellipse indicates 95% confidence range of data.
Table 2.
Blueberry biochemical measures explaining hedonic and sensory intensity ratings.
Table 3.
Effects of genotype, year, and location on blueberry biochemical measures.
Table 4.
Blueberry biochemical variation by genotype.