RESEARCH ARTICLE Mapping the sensory perception of apple using descriptive sensory evaluation in a genome wide association study Beatrice Amyotte1, Amy J. Bowen1, Travis Banks1, Istvan Rajcan2, Daryl J. Somers1* 1 Vineland Research and Innovation Centre, Victoria Avenue North, Vineland Station, ON, Canada, 2 University of Guelph, Department of Plant Agriculture, Guelph, ON, Canada *
[email protected] a1111111111 a1111111111 a1111111111 a1111111111 Abstract a1111111111 Breeding apples is a long-term endeavour and it is imperative that new cultivars are selected to have outstanding consumer appeal. This study has taken the approach of merging sen- sory science with genome wide association analyses in order to map the human perception of apple flavour and texture onto the apple genome. The goal was to identify genomic asso- OPEN ACCESS ciations that could be used in breeding apples for improved fruit quality. A collection of 85 Citation: Amyotte B, Bowen AJ, Banks T, Rajcan I, apple cultivars was examined over two years through descriptive sensory evaluation by a Somers DJ (2017) Mapping the sensory perception of apple using descriptive sensory trained sensory panel. The trained sensory panel scored randomized sliced samples of evaluation in a genome wide association study. each apple cultivar for seventeen taste, flavour and texture attributes using controlled sen- PLoS ONE 12(2): e0171710. doi:10.1371/journal. sory evaluation practices. In addition, the apple collection was subjected to genotyping by pone.0171710 sequencing for marker discovery. A genome wide association analysis suggested significant Editor: Harsh Raman, New South Wales genomic associations for several sensory traits including juiciness, crispness, mealiness Department of Primary Industries, AUSTRALIA and fresh green apple flavour.