Variability in sensory attributes in common bean (Phaseolus vulgaris L.): a first survey in the Iberian secondary diversity center

Few studies have explored sensory variability in beans. We used geographic, agronomic, morphological, and genetic criteria to select numerous groups of landraces from among the many collected in Catalonia (northeast Spain). Beans cultivated in a single location to avoid environmental effects were su...

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Bibliographic Details
Published in:Genetic resources and crop evolution 2013-08, Vol.60 (6), p.1885-1898
Main Authors: Rivera, Ana, Fenero, Daniel, Almirall, Antoni, Ferreira, Juan José, Simó, Joan, Plans, Marçal, Romero del Castillo, Roser, Casañas, Francesc
Format: Article
Language:English
Subjects:
Agriculture
agronomic traits
Agronomy
Beans
Biomedical and Life Sciences
Breeding
center of diversity
Coefficient of variation
Cooking
Environmental effects
environmental impact
Flavor
Flavors
Genetic resources
ideotypes
landraces
Life Sciences
linear models
Phaseolus vulgaris
Plant Genetics and Genomics
Plant Physiology
Plant Sciences
Plant Systematics/Taxonomy/Biogeography
Regression analysis
Research Article
screening
Seed coats
Seeds
Sensory evaluation
Sensory properties
surveys
Texture
Variability
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Summary:Few studies have explored sensory variability in beans. We used geographic, agronomic, morphological, and genetic criteria to select numerous groups of landraces from among the many collected in Catalonia (northeast Spain). Beans cultivated in a single location to avoid environmental effects were submitted to a trained panel for sensory analysis. We used multiple linear regression to explore whether the flavor and texture of the seed (evaluable only by tasting after cooking) can be estimated from easily measurable traits like the appearance of the beans. The degree of variability found for all sensory traits (coefficients of variation: 20–70 %) was similar to that of agronomic traits; however, entries were grouped differently for sensory and agronomic traits, suggesting independent evolution. Negative genotypic correlations between some sensory traits will probably hinder attempts to achieve ideotypes combining low seed-coat perceptibility, low mealiness, and high flavor. Regressions between easily measurable traits (agronomic and culinary traits and appearance of the seeds) and flavor and texture yielded R² values ranging from 0.47 to 0.64. We consider these values good enough for rough screening of sensory attributes in genetic resources studies or breeding.
ISSN:0925-9864
1573-5109
DOI:10.1007/s10722-013-9963-6