Comprehensive evaluation of plum taste: one hundred germplasm resources native along the Silk Road

This study focused on the taste analysis of 100 Chinese plum samples using an electronic tongue instrument. The plum samples were evaluated for their taste attributes, such as umami taste, sweetness, sourness, saltiness, bitterness, astringency, bitterness aftertaste, astringency aftertaste, and richness. The results revealed a wide range of taste values for umami and sweet tastes, while sour and salty tastes exhibited more restricted ranges. Principal component analysis and correlation analysis demonstrated the relationships between different taste attributes, with umami taste and sour taste making the highest contributions. These findings contribute to the understanding of plum taste characteristics and can assist in the selection and breeding of plum cultivars with desired taste profiles. The utilization of electronic tongue technology provides a quantitative and objective approach to assessing plum taste quality, beyond the subjective evaluations of sweetness and acidity. This comprehensive analysis enhances our understanding of plum sensory characteristics and facilitates the development of novel plum cultivars with improved taste profiles.