Identification of sensory properties driving consumers' liking of commercially available kale and arugula

Abstract

BACKGROUND: Kale and arugula are leafy green vegetables whose sensory properties have not been extensively explored. The objective was to assess the sensory properties and consumer acceptability of commercially available kale and arugula while also discovering drivers of consumer liking and barriers to consumer acceptance. Descriptive analysis and consumer testing were completed. The trained panellists (n = 11) were trained for 15 h to evaluate 11 sensory properties relating to the aroma, taste and texture of the kale and arugula. The consumer testing (n = 108) evaluated the leafy greens for overall liking and their liking of taste, aroma, texture and appearance. RESULTS: Results were analyzed using ANOVA, Tukey's HSD and external preference mapping. Approximately half of the attributes for the kale samples were found to be significantly different. Similarly, significant differences in sensory properties were found in most of the arugula samples. Consumers liked the kale and arugula varieties that were sweet and nutty. Also, they preferred arugula that was described as spicy.CONCLUSION: The majority of consumers preferred sweet and nutty leafy greens. Organic growing methods did not affect consumer liking; however, organic labels do positively affect hedonic ratings of a consumer's overall liking of the product. This study also identified that 'Baby' leafy greens are well liked by consumers, and this area of produce should be expanded.

How do trained panelists characterize baby leafy greens? A comparison of descriptive analysis and Napping

“…Recent work has identified important attributes in defining the differences in commercial arugula and kale varieties, some of which were labeled as ''baby'' plants (Barker et al, 2021). Our results confirmed the findings that bitterness is highly important in differentiating arugula and kale from different suppliers.…”

“…Much of the recent descriptive work on baby and mature plants has focused on varieties that are widely available across North America, namely arugula and kale. A study from Barker et al (2021) found differences in several attributes such as earthiness, spiciness, and bitterness between commercial arugula samples labeled as ''baby'' varieties and those without this distinction, although the developmental stage of the plants was unknown. This highlights the need for descriptive research specific to ''baby'' plants and their differences from plants at other stages of development.…”

Systems-level proteomics and metabolomics reveals the diel molecular landscape of diverse kale cultivars

“…Carbohydrates -Carbohydrates represent an important energy source for both plants and humans. Sugars, such as glucose and fructose, are a particularly important component of kale taste, which plays an important role in cultivar attractiveness, as kale is generally characterized as having a bitter and earthy flavor profile (Barker et al, 2022). Like other plants, kale possesses peak sucrose levels at ED, which in combination with transient leaf starch degradation, is vital for driving plant growth at night.…”

Senior citizens’ vitamin D supplements intake: evidence from Denmark

“…In general, the intent is to investigate the level of acceptance and the drivers of vulnerable consumers' choice 14‐16 . In detail: the first objective of this study was to understand vitamin D intake among Danish senior citizens (aged 55 years and above).…”