Development of a sensory quality index for strawberries based on correlation between sensory data and consumer perception

Ares, Gastón; Barrios, Sofía; Lareo, Claudia; Lema, Patricia

doi:10.1016/j.postharvbio.2008.11.001

Cited by 48 publications

(38 citation statements)

References 20 publications

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“…The sensory characteristics of fruit is usually obtained by conducting descriptive analysis and consumer tests, in which the first test provides data regarding the sensory quality of the fruit and the latter test indicates how much the fruit are liked by consumers (Lawless and Heymann ). Further evaluation of the relationships between consumer preference data and descriptive sensory properties can be used to identify critical flavor properties and key drivers of flavor liking (Daillant‐Spinnler and others ; Malundo and others ; Ares and others ; Delgado and Guinard ; Delgado and others ). As much citrus fruit, and specifically mandarins, have been studied on their chemical composition (Tietel and others ; Goldenberg and others ), information that correlates sensory attributes or chemical components with consumer data is lacking.…”

Section: Introductionmentioning

confidence: 99%

Diversity in Sensory Quality and Determining Factors Influencing Mandarin Flavor Liking

Goldenberg

Yaniv

Kaplunov

et al. 2015

Journal of Food Science

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We evaluated the sensory quality of 42 mandarin varieties that belong to 7 different natural subgroups: common mandarin (Citrus reticulata Blanco), Clementine (Citrus clementina Hort. ex. Tan), Satsuma (Citrus unshiu Marcovitch), Mediterranean mandarin (Citrus deliciosa Tenore), King mandarin (Citrus nobilis Loureiro), and mandarin hybrids, such as tangor (Citrus reticulata × Citrus sinensis) and tangelo (Citrus reticulata × Citrus paradisi). Consumer flavor acceptance tests revealed wide diversity in flavor preferences among mandarin varieties and subgroups. Furthermore, descriptive flavor-analysis tests conducted with the aid of a trained sensory panel revealed that the 9 most preferred varieties had similar flavor profiles, characterized by high sweetness, moderate to low acidity levels, low bitterness and gumminess, strong fruity and mandarin flavor, and high juiciness. The average total soluble solids (TSS) and acidity levels among the highly preferred varieties were 13.1% and 1.1%, respectively. In contrast, the 8 least preferred varieties were either too sour or gummy or had low levels of sweetness, fruity, or mandarin flavor, and either high acidity levels (>1.4%) or low TSS levels (<12.0%). Pearson tests revealed significant positive correlations between flavor acceptance and perceptions of sweetness, fruitiness, and mandarin flavor, and negative correlations with acidity levels and perceptions of sourness, bitterness, and gumminess. Principle component analysis clearly distinguished between highly accepted varieties that were tightly correlated with high TSS levels and perceptions of sweetness fruitiness and mandarin flavor, as compared with the least accepted varieties that were correlated with high acidity levels and perceptions of sourness, bitterness, and gumminess.

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Section: Introductionmentioning

confidence: 99%

Diversity in Sensory Quality and Determining Factors Influencing Mandarin Flavor Liking

Goldenberg

Yaniv

Kaplunov

et al. 2015

Journal of Food Science

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“…Moreover, the postharvest life of fruits and vegetables has been traditionally defined in terms of visual appearance (Pelayo et al, 2003): consumer acceptability decreased as the sensory deterioration index increased and the desirable attributes index decreased. These indices allow the objective evaluation of the sensory quality of strawberries using a trained panel of assessors (Ares et al, 2009). One of the most important quality characteristics in strawberries is an attractive red color, caused by anthocyanins, a group of water-soluble pigments with antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria×ananassa Duch, cv Selva)

Crecente‐Campo

Damaceno

Romero‐Rodríguez

et al. 2012

Journal of Food Composition and Analysis

137

115

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“…They showed that the SSL when buying the lettuce was shorter than when consuming it at home. Analogously, Ares et al . (2009) showed this same effect for consumers buying or consuming strawberries with different ripening stages.…”

Section: Other Topics and Further Researchmentioning

confidence: 60%

“…The approach is interesting; however, to be fully applicable, confidence interval calculations have to be incorporated to the final estimations. Ares et al . (2009) presented a similar approach to define the SSL of strawberries based on a quality index related to consumer rejection, but confidence interval calculations were not included in this work either.…”

Section: Other Topics and Further Researchmentioning

confidence: 99%

Methodology for Sensory Shelf‐life Estimation: A Review

Hough

Garitta

2012

Journal of Sensory Studies

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When talking about shelf life of foods, in the vast majority of cases we are talking about sensory shelf life of foods. The review presents an overview of the published research over the past decades classified according to the following topics: (1) cut‐off point methodology (arbitrary and regression‐based cut‐off points); (2) methods based on product failure or consumers' rejection (failure with no censorship, logistic regression and survival analysis); (3) accelerated studies; and (4) other topics and further research. PRACTICAL APPLICATIONS Going through the aisles of the food and beverage sections of a supermarket shows that the number of food products whose shelf life is dependent on their sensory properties is far greater than those products whose shelf life depends on microbiological and/or nutritional properties. The present review allows researchers and practitioners to count on a summary of the salient research articles published on the theme of sensory shelf life. Articles which deal with methodological and design issues are presented, together with a critical review of articles where poor methodology has been applied.

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Development of a sensory quality index for strawberries based on correlation between sensory data and consumer perception

Cited by 48 publications

References 20 publications

Diversity in Sensory Quality and Determining Factors Influencing Mandarin Flavor Liking

Diversity in Sensory Quality and Determining Factors Influencing Mandarin Flavor Liking

Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria×ananassa Duch, cv Selva)

Methodology for Sensory Shelf‐life Estimation: A Review

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