Bridging Sensory Evaluation and Consumer Research for Strategic Leafy Brassica (Brassica oleracea) Improvement

Abstract

Plant breeders working with new or underrepresented horticultural crops often have minimal sensory resources available to aid in the breeding and selection of new varieties. Kale (Brassica oleracea var. acephala) is a recently popularized horticultural crop in Western markets, however, plant breeding programs have little knowledge regarding the underlying sensory characteristics motivating this trend. We employed a multilayered, sensory-driven approach to understand the inherent consumer values, sensory attributes, and consumer preferences for kale types currently available on the market and novel genotypes from the Cornell AgriTech vegetable breeding program. Underlying consumer values related to storability, health and wellbeing, and sensory characteristics were identified through Qualitative Multivariate Analysis (QMA). A trained descriptive panel developed a lexicon of 44 sensory attributes common within kale germplasm, 21 of which exhibited significant differences among the 15 tested kale genotypes. Following a consumer test, four clusters of kale consumers were identified with agglomerative hierarchical clustering (AHC) and external preference mapping was used to connect consumer hedonic scores with descriptive data. Consumers demonstrated a preference for familiar kale types (that is, curly types), while new test hybrids scored favorably within flavor and appearance modalities. Preference mapping highlighted the utility of plant breeding in developing products to expand the existing sensory space. This work provides important resources for horticultural crop selection efforts, and it serves as a strategic model for breeding programs working with new or unfamiliar traits.Practical Application: Plant breeders are responsible for selecting and improving traits that influence consumer acceptance, including quality traits such as appearance and flavor. Understanding the relative importance of sensory characteristics and the variation of these sensory characteristics can help plant breeders prioritize these traits within their program. We have developed a standardized sensory lexicon for kale and related leafy Brassicas, identified variation for texture and flavor in our breeding program, and gained a better understanding of consumer preferences to guide future breeding efforts.

Prioritising quality traits for gender‐responsive breeding for boiled potato in Uganda

“…Each panellist was presented with one tuber for evaluation. A lexicon (list of evaluated traits) was developed using quantitative descriptive analysis (Meilgaard et al ., 2007; Swegarden et al ., 2019). The descriptors in the lexicon were compared to the descriptors identified in the first phase of the study for similarities.…”

Reaching the highest shelf: A review of organic production, nutritional quality, and shelf life of kale (Brassica oleracea var. acephala)

“…alboglabra (Chinese kale), and some varieties of collard greens (B. oleracea var. viridis; Swegarden et al, 2019). Curly kale has long central stalks and distinctly curled or frilled leaves and has been identified by consumers as the "ideal kale" (Produce Market Guide, 2018; Swegarden et al, 2019).…”

“…viridis; Swegarden et al, 2019). Curly kale has long central stalks and distinctly curled or frilled leaves and has been identified by consumers as the "ideal kale" (Produce Market Guide, 2018; Swegarden et al, 2019). Lacinato or dinosaur kale is known for its dark green leaves and bumpy leaf texture.…”

“…Although a detailed consumer profile does not exist for organic products, studies suggest consumers choose organic products based on health and nutrition benefits, followed by flavor and environmental benefits (Dimitri & Greene, 2002). In a consumer sensory and preference study of kale (Swegarden et al, 2019), the most popular kale was slightly bitter with sweet, long-lasting, curly textured leafy greens. Frequent kale consumers preferred a curly-leaved cultivar without a strong aftertaste, but when given a choice, they favored a thinner leaf.…”

Sensory Evaluation: A Strategic Tool for Introducing New and Improved Agricultural Products

“…The Feature Article by Swegarden, Stelick, Dando, and Griffiths () in this volume of the journal entitled, “Bridging sensory evaluation and consumer research for strategic leafy Brassica ( Brassica oleracea ) improvement”, is a primary example of thoughtful selection and skilled use of the sensory evaluation toolbox to complement a breeding program. Here, the authors used qualitative methods upfront to assess consumer attitudes and reactions to kale varieties in home use tests and focus groups.…”