Consumer eating quality acceptance of new apple varieties in different European countries

Bonany, J.; Buehler, A.; Carbó, Joaquim; Codarin, Sandrine; Donati, Francesca Pucci; Echeverría, Gemma; Egger, Sam; Guerra, Walter; Hilaire, C.; Höller, Irene; Iglésias, Ignasi; Jesionkowska, K.; Konopacka, Dorota; Kruczyńska, D.; Martinelli, Alessio; Pitiot, C.; Sansavini, S.; Stehr, R.; Schoorl, F.

doi:10.1016/j.foodqual.2013.06.004

Cited by 96 publications

(58 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As reported by Symoneaux et al (2012), the most recurrent apple likes mentioned by the consumers were crunchy, juicy and sweet. Recent study carried out in different European countries indicated that the best accepted apple varieties were characterized by firmness, sweetness and an average or lower than average acidity (Bonany et al 2013). On the other hand, Gibalova et al (2012) have reported that Norwegian consumers appreciate the sourer apple cultivars grown locally.…”

Section: Consumer Preferences Of Apple Tastementioning

confidence: 99%

Consumer preferences of apples in Estonia and changes in attitudes over five years

Moor¹,

Moor

Põldma

et al. 2014

AFSci

View full text Add to dashboard Cite

Apple preferences of Estonian consumers (n=336 in 2007 and 332 in 2012) were determined regarding apple origin, production method and different quality attributes. The aim was to find out whether apple preferences of young people raised in a capitalistic system differ from older people raised in the Soviet Union and also to determine if and how these preferences have changed over five years. The majority of the respondents preferred domestic apples (91% and 81% in 2007 and 2012, respectively), the main motivation being food safety: domestic apples were believed to contain fewer chemical residues. Apple taste was the most important quality attribute, followed by appearance which was rated equally important as health benefits and finally, price. Young people (<25 years) were significantly more indifferent towards apple origin compared to others. However, the preference for apple taste and colour was similar in all age groups. Over the five year period surveyed, the preference for domestic and organic apples had decreased, but taste and colour preference had remained unchanged.

show abstract

Section: Consumer Preferences Of Apple Tastementioning

confidence: 99%

Consumer preferences of apples in Estonia and changes in attitudes over five years

Moor¹,

Moor

Põldma

et al. 2014

AFSci

View full text Add to dashboard Cite

show abstract

“…However, the concept of quality in fruits has evolved, and increasing attention is currently given to sensory att ributes to achieve higher acceptance by consumers (1). Flavour is one the most important and distinctive features of apples, and it is determined by both taste and aroma (2,3).…”

Section: Introductionmentioning

confidence: 99%

Biochemistry of apple aroma: A review

Espino-Díaz¹,

Sepúlveda²,

González‐Aguilar

et al. 2016

Food Technol. Biotechnol.

146

134

View full text Add to dashboard Cite

SummaryFlavour is a key quality att ribute of apples defi ned by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatt y and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre-and postharvest factors that cause a decline in apple fl avour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may aff ect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production.

show abstract

“…In Northern Europe, sourness is usually better accepted than elsewhere (Harker et al 2003, Bonany et al 2013. Juiciness, crispiness and low mealiness along with agreeable taste are important indicators of freshness (Peneau et al 2006(Peneau et al , 2007 and key parameters in determining consumer quality.…”

Section: Discussionmentioning

confidence: 99%

Annual variation in sensory characteristics of seventeen apple cultivars

Seppä

Tahvonen

Tuorila

2016

AFSci

View full text Add to dashboard Cite

Sensory characteristics of 17 apple cultivars commonly grown in Finland were compared over three harvest years (2009)(2010)(2011). Descriptive analysis with a trained panel (n = 11-14) comprised 17 attributes rated from 0 ('not at all') to 10 ('very'): four appearance (green, red, area of red colour, skin waxiness), three odour (intense, grassy, fruity), five texture (hard, crispy, mealy, juicy, tough peel), and five flavour (intense, sour, sweet, astringent, diverse) attributes. Ratedintensities differed between the harvest years but their magnitude and direction of change varied according to the cultivar. Odour and flavour ratings tended to be higher in 2009 than in 2010 and 2011. The summer 2009 was fairly normal, while summer 2010 was hot and dry, and summer 2011 hot and humid. These climate may explain some of the differences between the first and the two subsequent years. Late season cultivars tended to be relatively stable against annual effects.Key words: apple, cultivar, descriptive analysis, sensory evaluation, harvest year IntroductionThe cultivation of apples (Malus domestica Borkh) is increasing in Northern Europe, although the climate and high costs restrict production (Tahvonen 2007, Lehtonen 2015. In Finland, apple cultivation is important for rural economy. The annual crop has doubled since late 1990s, being now around 5 million kg (LUKE 2015a). Domestic apples are well liked and appreciated, because they are perceived as natural, fresh and clean, and have a low content of toxic residues (Malkki 2007, Seppä 2014.The grouping of domestic apple cultivars as summer, autumn and winter, or early, mid and late season cultivars, respectively, is based on the degree day (DD5), cumulative base temperature over 5 °C, requirements for harvest maturity (Tahvonen 2007, Kaukoranta et al. 2010. Early season cultivars are important in Finnish tradition, while late season cultivars are commercially more important, as they usually have longer storage life. Seppä et al. (2013a) showed that some late season cultivars maintain eating quality beyond the end of the harvest year even without controlled atmosphere storage.The global warming is already affecting plant phenology and cultivation, but effects differ depending on the plant and geographical area (Kaukoranta et al. 2010, Sugiura et al. 2013, Lehtonen 2015. With increasing level of DD5, the limit of commercial apple cultivation is moving northwards and the trend is estimated to continue (Kaukoranta et al. 2010, Finnish Meteorological Institute 2014. Domestic late season cultivars are likely to benefit the most. Currently, the level of DD5 reached in most years in southern Finland is between 1300 and 1400, but may be as high as 1600. The effects of climate change on harvest quality are hard to estimate, as the influence of non-climatic factors, such as horticultural and technological improvements can be substantial (Sugiura et al. 2013). For example, rootstock, training system and orchard density affect the availability of light and consequently, the rate of...

show abstract

Consumer eating quality acceptance of new apple varieties in different European countries

Cited by 96 publications

References 12 publications

Consumer preferences of apples in Estonia and changes in attitudes over five years

Consumer preferences of apples in Estonia and changes in attitudes over five years

Biochemistry of apple aroma: A review

Annual variation in sensory characteristics of seventeen apple cultivars

Contact Info

Product

Resources

About