Multivariate correlation of the astringency sensory perception with the phenolic profiling of cashew apple genotypes

Astringency has limited the acceptability of cashew apples and its products, despite their high nutritive value and antioxidant activity. The identification of phenolic compounds that correlate with astringency was measured directly using a sensory panel and multivariate correlation analysis of sensory descriptors for astringency and its sub-qualities with the phenolic profiling from 9 different clones of cashew apple. A trained sensory panel rated sweet taste, acid taste, astringency, harshness in mouth and throat irritation, and the phenolic compounds were identified using an ultra-performance liquid chromatography-high resolution mass spectrometry system. The exploratory and regression multivariate analyses highlighted a positive correlation of anacardic acids, mainly 15:1, with the sensation of astringency and its sub-qualities (harshness in mouth and irritation in the throat), which associate them as probable chemical markers of astringency in cashew apples. The results may be useful for breeders to concomitantly obtain cashew apples with high concentrations of bioactive compounds and pleasant taste.

Automated summary

This study identified phenolic compounds in cashew apples that correlate with astringency and identified potential chemical markers. The results may be useful for breeders in developing cashew apples with high concentrations of bioactive compounds and pleasant taste.