## 2 Results and Discussion
### Sensory Evaluation of Celery Samples
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Code**} & \multirow{2}{*}{**Attribute**} & \multicolumn{6}{c}{**Scores A**} & \multirow{2}{*}{\(p\)**-Value B**} \\ \cline{3-3} \cline{5-8}  & & **12** & **25** & **22** & **25x12** & **22x12** & **12x22** \\ \hline \multicolumn{8}{c}{**Appearance**} \\ CA & Colour & 66.9 a ** & 31.1 d  & 62.9 ab  & 51.1 c  & 59.6 abc  & 55.6 bc  & *** \\ STA & Stalk thickness (depth of cross-section) & 25.2 c  & 61.2 a  & 60.0 a  & 58.4 a  & 45.4 b  & 49.3 ab  & *** \\ RA & Ribbed (well-defined ribs) & 77.3 a  & 52.5 d  & 61.1 bc  & 58.5 cd  & 65.1 bc  & 68.9 b  & *** \\ \multicolumn{8}{c}{**Aroma**} \\ FFA & Fresh fennel & 16.3 & 14.2 & 18 & 15.9 & 13.1 & 20 & ns \\ GGA & Grassy/green & 34.5 a  & 19.9 b  & 31.3 ab  & 28.9 ab  & 29.5 ab  & 32.9 a  & ** \\ FPA & Fresh parsley & 23.7 a  & 12.3 b  & 22.3 ab  & 13.1 ab  & 23.4 ab  & 16.8 ab  & ** \\ FCA & Fresh coriander & 14.5 & 10.5 & 16.9 & 16.7 & 13.2 & 14.2 & ns \\ \multicolumn{8}{c}{**Taste/flavour**} \\ BT & Bitter & 44.5 a  & 26.0 c  & 36.1 ab  & 28.6 bc  & 32.1 bc  & 34.1 bc  & *** \\ ST & Sweet & 3.4 b  & 11.7 a  & 7.9 ab  & 7.5 ab  & 8.9 ab  & 9.1 ab  & * \\ SAT & Salt & 19.1 & 14.9 & 17.6 & 17.3 & 17.9 & 17.6 & ns \\ UT & Umami & 2.7 & 4 & 2.9 & 3.7 & 3.3 & 3.6 & ns \\ FFF & Fresh fennel & 15.8 & 12 & 20.3 & 15.7 & 15.7 & 23.5 & ns \\ RF & Rocket & 4.8 & 1.1 & 2.5 & 3.9 & 3.4 & 2.9 & ns \\ FCF & Fresh oriander & 16.1 & 14.5 & 18.9 & 18.7 & 13 & 16.8 & ns \\ FPF & Fresh parsley & 25.9 a  & 9.8 b  & 20.9 ab  & 16.3 ab  & 20.7 ab  & 16.5 ab [FONOTE:b]Footnote b: footnotemark: [ENDFOOTNOTE] & * \\ SF & Soapy & 18.6 & 10.5 & 13.4 & 16.8 & 15.3 & 15.9 & ns \\ GGF & Grassy/green & 28.4 & 26.5 & 26.5 & 24.4 & 24.4 & 30 & ns \\ \multicolumn{8}{c}{**Mouthfeel**} \\ CM & Crunchy & 54.7 a  & 55.4 a  & 63.8 a  & 65.7 a  & 59.3 a  & 63.2 a  & * \\ SM & Stringy & 68.1 a  & 45.2 b  & 44.5 b  & 55.3 ab  & 54.4 b  & 55.5 ab  & *** \\ MM & Moist & 42.6 c  & 70.7 a  & 67.5 a  & 66.1 a  & 53.6 b  & 61.3 ab  & *** \\ FM & Firmness of first bite & 50.5 b  & 54.5 ab  & 62.3 ab  & 62.2 ab  & 54.4 b  & 65. Seven out of the ten odour and flavour attributes evaluated showed no significant differences between genotypes apart from grass odour and fresh parsley odour and flavour. Genotype 12 was scored significantly higher for grass and fresh parsley odour and flavour followed by genotype 22. The resemblance in scoring is reflected by the volatile content between these parents, whereby fewer significant differences were observed (Table 1). Although the genetic code of these genotypes was not revealed, it is possible that these parents are closely related as they share several characteristics. Investigating their hybrids, 12x22 displayed a high score for grass odour, like genotype 12, whereas 22x12 was scored high for fresh parsley odour and flavour as genotype 22. The parental genotype is closely associated with the descendent hybrid, with the hybrids expressing similar appearance, odour, and flavour characteristics (Table 2). PCA was used to visualise the sensory and chemical differences observed across the genotypes and hybrids with the volatile compounds identified (Table 1) and odour and flavour attributes (Table 2) used as variables (Figure 2). Principal components one (PC1) and two (PC2) explained 70.27% of the total variation present within the dataset where the first axis separated genotypes 22, 25 and 12x22 and the second axis separated genotypes 12, 22 and 12x22, respectively. Genotypes 12 and 25 were displayed as opposites with genotype 12 expressing associations with many aroma compounds due to the high relative abundance identified and genotype 25 displayed no association with any flavour attribute due to its low relative abundance (Table 1). The profiling of genotypes 12 and 25 reflects previous studies, whereby both 12 and 25 were profiled as high and low extremes when grown in different geographical locations and across multiple years [12; 13].