![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
SUMMARY
Combining ability tests of cms and pollinator marjoram lines were carried out to explore the feasibility of a marjoram hybrid variety system. The performance of colour and taste of the hybrids was influenced mainly in the first year by pollinated as well as pollinator compounds of the hybrids. Smell was only influenced by the pollinators.
Bitter tasting hybrid combinations were found in the first test and bitterness was clearly determined by the genetic background of the combinations. These bitter tasting hybrid combinations were strictly eliminated from the breeding process and bitterness hardly occurred in the second test. The correlations between the sensorial parameters were medium to high, but only within each experimental year. The medium correlation between colour and smell or taste indicated a possible influence of the colour impression on consecutive sensorial estimations of a test panel. This correlation furthermore indicated the importance of sensorial colour impression on consumer behaviour not only perceived separately but in correlation to consumers' impressions of smell and taste.