Improved flavour acceptability of cherry tomatoes. Target group: Children

Brueckner, Bernhard; Schonhof, I.; Schroedter, R.; Kornelson, C.

doi:10.1016/j.foodqual.2005.09.011

Cited by 19 publications

(12 citation statements)

References 11 publications

(10 reference statements)

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“…This indicates that it is important to introduce appearance descriptors in sensory profiles in order to get closer to consumer appreciation. This is in agreement with previous observations on the importance of fruit size (Bruckner and others 2007), color (Francis 1995), as well as other information about the origin and growth conditions (if available) in consumer preferences (Johansson and others 1999). …”

Section: Resultssupporting

confidence: 92%

Consumer Preferences for Fresh Tomato at the European Scale: A Common Segmentation on Taste and Firmness

Causse¹,

Friguet²,

Coiret³

et al. 2010

Journal of Food Science

128

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: Although tomato flavor has not been a major goal for breeders, nowadays it becomes important as it is a subject of consumer complaint. A better knowledge of tomato consumer preferences, at the European level, should provide the basis for improvement of fruit quality and for market segmentation. In the framework of a large European project, 806 consumers from 3 countries, The Netherlands, France, and Italy, were presented with a set of 16 varieties representing the diversity of fresh tomato offer in order to evaluate their preferences. In parallel, sensory profiles were constructed by expert panels in each country. Preference maps were then constructed in each country revealing the structure of consumer preferences and allowing identification of the most important characteristics. Then a global analysis revealed that preferences were quite homogeneous across countries. This study identified the overall flavor and firmness as the most important traits for improving tomato fruit quality. It showed that consumer preferences from different European countries, with different cultures and food practices, are segmented following similar patterns when projected onto a common referential plan. Moreover, the results clearly showed that diversification of taste and texture is required to satisfy all consumers’ expectations as some consumers preferred firm tomatoes, while others preferred melting ones and were more or less demanding in terms of sweetness and flavor intensity. Detailed comparisons also showed the importance of the fruit appearance in consumer preference. Practical Application: The consumer preferences for fresh market tomato were studied in 3 European countries. The main descriptors for further breeding for consumer satisfaction were identified. Four clusters of consumers were identified in the overall analysis, the 3 countries contributing the same way to each cluster. The impact of appearance in the preferences was also underlined.

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Section: Resultssupporting

confidence: 92%

Consumer Preferences for Fresh Tomato at the European Scale: A Common Segmentation on Taste and Firmness

Causse¹,

Friguet²,

Coiret³

et al. 2010

Journal of Food Science

128

View full text Add to dashboard Cite

show abstract

“…These studies are linked with healthy choice as well since they are mainly addressed to find new strategies for changing children's preferences towards a more healthy direction. This is achieved by manipulating the fat content in food formulations (Kildegaard, Løkke, & Thybo, 2011;Olsen, van Belle, Meyermann, & Keller, 2011) or by studying the sensory aspects that best correlate with children's acceptance of fruits (Kühn & Thybo, 2001;Thybo, Kühn, & Martens, 2003;Torrieri, Di Monaco, Cavella, & Masi, 2008), vegetables (Brueckner, Schonhof, Schroedter, & Kornelson, 2007), and whole-grain bakery products (Delk & Vickers, 2007). In the context of food product development, several studies have focused on optimization of school meals (Caporale, Policastro, Tuorila, & Monteleone, 2009;Donadini, Fumi, & Porretta, 2013;Donadini, Fumi, Vanoni, & Porretta, 2012;Hausner, Hartvig, Reinbach, Wendin, & Bredie, 2012;Lakkakula, Geaghan, Zanovec, Pierce, & Tuuri, 2010;Pagliarini, Gabbiadini, & Ratti, 2005;Pagliarini, Ratti, Balzaretti, & Dragoni, 2003), indicating a certain interest in consumer testing with children in a real eating context.…”

Section: Research Domains For Conducting Sensory Testing With Childrenmentioning

confidence: 99%

Research challenges and methods to study food preferences in school-aged children: A review of the last 15years

Laureati

Pagliarini

Toschi

et al. 2015

Food Quality and Preference

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“…Bio-iron) corresponds to the fraction of ingested nutrient used to meet functional demand in target tissues. Sweetness, crispness and intensity (intense bitter, pungent and green/grassy notes) of broccoli flavour are important attributes for broccoli acceptability, and glucosinolate content affects these sensory profiles, ultimately affecting consumer acceptance [141]. Evidence suggests that when plant myrosinase is present in the diet, glucosinolates are rapidly hydrolysed in the proximal gut.…”

Section: Bioavailability Of Broccoli Phytochemical Compoundsmentioning

confidence: 99%