Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects

Abstract

Consumer hedonic scores for potatoes were linked to sensory characteristics to understand the underlying consumer segments, flavor and texture preferences and attitudinal associations regarding potatoes. Consumers were asked to evaluate liking on a 9-point hedonic scale for 12 cultivars of potatoes. Sensory findings were collected by using a consensus-based descriptive analysis approach for the same cultivars. Segmentation analysis procedure identified three subgroups of consumers with different overall liking patterns, indicating variability in the acceptance of different potato cultivars. Drivers of liking were identified for respective segments by using preference mapping. Dissimilar features were found important in determining potato liking patterns. Purple Majesty, Masquerade and Rio Colorado cultivars were found most liked by respondents, while Russian Banana were found to be liked the least. Tuber color, price, variety name on package, color of peel, and being locally produced were found to be important factors in purchasing decisions.

Fifty years of a public cassava breeding program: evolution of breeding objectives, methods, and decision-making processes

“…One major bottleneck to breeding is the limited information regarding the genetic and biochemical basis determining root quality traits for different end uses, and suitable high-throughput phenotyping protocols. In contrast, potato breeders have made significant advances in understanding tuber quality traits and developing phenotyping tools that facilitate selection (Dufour et al 2021 ; Morris and Taylor 2019 ; Sharma et al 2020 ). The project RTBfoods: Breeding Roots, Tubers and Banana products for end-user preferences ( https://rtbfoods.cirad.fr ) is an ambitious initiative to elucidate basic information regarding root quality traits.…”

Open‐ended question method investigation: A study with mashed potatoes

“…Potatoes have been one of the top priority crops worldwide for both farmers and consumers, but a shift in consumption has been observed in the past three decades. This shift in consumption has affected the potato industry adversely, and as a result, a huge emphasis is being placed on fresh market tuber quality (Bough, Holm, & Jayanty, 2020; Morris & Taylor, 2019), flavor biomarkers (Bough et al, 2020) and marketing strategies (Benson, 2019; Sharma, 2019; Sharma, Chambers, et al, 2020; Sharma, Jayanty, Chambers, Talavera, 2020) to develop and commercialize better tasting potato cultivars. “Taste” (meaning flavor and other sensory qualities) was quoted in the success of a recently released cultivar, Cooperation 88, in China (Li et al, 2011).…”

Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy Drinks

“…Indeed, 50-70% of newly launched food products do not last long in the market [1], despite their intensive market research. Sensory and consumer sciences provide a few tools in this context [2][3][4][5] to better understand products [6][7][8][9] and population categories [10], and to minimize the risk of failure [10,11]. One of the most popular and extensively used methods to quantify affective responses in sensory science is the acceptability test using the nine-point hedonic scale [12].…”