共查询到20条相似文献，搜索用时 31 毫秒
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Penelope Oliver Sara Cicerale Edwin Pang Russell Keast 《Journal of food science》2018,83(4):1073-1083
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Causse M Friguet C Coiret C Lépicier M Navez B Lee M Holthuysen N Sinesio F Moneta E Grandillo S 《Journal of food science》2010,75(9):S531-S541
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. 相似文献
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K.A. LATTEY B.R. BRAMLEY I.L. FRANCIS 《Australian Journal of Grape and Wine Research》2010,16(1):189-202
Background and Aims: This study aimed to determine what sensory attributes most drive consumer and expert acceptance for Cabernet Sauvignon and Shiraz wines. Methods and Results: The sensory attributes of a set of commercial wines were quantified by a trained panel. A subset was assessed blind for liking by 203 consumers and for quality by 67 winemakers. For the total group of consumers, wines with low levels of ‘bitterness’, ‘hotness’, ‘metallic’, ‘smoky’ and ‘pepper’ were preferred. In addition, four consumer clusters were identified, each with different sensory drivers of preference, with the attributes ‘red berry’, ‘floral’, ‘caramel’ and ‘vanilla’ aroma, ‘acidity’, ‘green’ flavour and astringency being of importance in distinguishing the different clusters' acceptance scores. The winemakers' quality scores had little relationship with consumer response, although both groups gave low ratings to wines with Brettanomyces-related flavour. Conclusions: A relatively small set of sensory attributes were of greatest importance to consumer liking, and these generally dominate varietal differences. Winemakers' quality concepts do not closely align with those of the consumers. Significance of the Study: This study identifies sensory properties of red wines which could be maximised as well as those which should be reduced, allowing producers to better meet consumers' preferences. 相似文献
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ABSTRACT: Foods containing Australian sweet lupin ( Lupinus angustifolius ) flour (ASLF) were assessed by consumer panelists ( n = 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants ( P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta ( P < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread ( P < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction. 相似文献
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W. PRINYAWIWATKUL K. H. MCWATTERS L. R. BEUCHAT R. D. PHILLIPS 《Journal of food science》1997,62(4):889-905
A mixture design was used to optimize the sensory acceptability (appearance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF). Flavor and texture acceptability correlated highly with overall liking of nuggets. Products containing 20% FCF or FPDPF alone or in combination were unacceptable. Nuggets containing a mixture of 2.5% FCF and 2.5% FPDPF were as acceptable as the control, with a sweet, chickeny flavor. This suggests market potential for such poultry products. 相似文献
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Maria Laura Montero Ann E. Colonna R. Karina Gallardo Carolyn F. Ross 《Journal of food science》2024,89(2):1225-1242
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Tomatoes (Solanum lycoperiscum) are a popular produce choice and provide many bioactive compounds. Consumer choice of tomatoes is influenced by flavor and visual appearance and external texture cues including hand firmness and sliceability. The objective of this study was to determine drivers of liking for fresh tomatoes across 3 stages of consumption. Seven tomato cultivars were ripened to a 6 on the USDA color chart. Trained panelists documented appearance, flavor, and texture attributes of tomatoes in triplicate. Tomato consumers (n = 177) were provided with knives and cutting boards and evaluated tomatoes across 3 stages: appearance (stage 1), slicing (stage 2), and consumption (stage 3). Consumers evaluated overall liking at each stage. Analysis of variance and external preference mapping were conducted. Overall liking was highest during the appearance portion of the test and lowest during the consumption portion (P < 0.05). Drivers of liking at stage 1 were color intensity, even outside color, and overall aroma. Drivers of liking at stage 2 were wetness/juiciness and overall aroma. Wetness/juiciness, seed presence, ripe flavor, and sweet and umami tastes were drivers of liking for tomatoes at consumption (stage 3). Four separate clusters of tomato consumers were identified. Cluster 1 preferred tomatoes with even color, higher color intensity, and flavor intensity. Cluster 2 preferred firm tomatoes. Cluster 3 preferred tomatoes that were soft and at peak ripeness; this cluster also had the highest liking scores for all tomatoes. Cluster 4 consumers generally consumed tomatoes in sandwiches rather than as‐is and preferred tomatoes with even and intense color. Tomato growers can utilize these results to target cultivars that are well liked by consumers. 相似文献
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Fredrick B. Agengo Arnold N. Onyango Charlotte A. Serrem Judith K. Okoth 《Food Science & Nutrition》2022,10(6):1820-1829
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Einar Risvik Jean A. McEwan Janet S. Colwill Regina Rogers David H. Lyon 《Food quality and preference》1994,5(4):263-269
Studies have indicated that profiling and (dis)similarity scaling yield different perceptual product maps. Conceptually, these two procedures are different. This paper looks at a third and alternative method of producing a two-dimensional, perceptual map utilizing a projective-type method whereby individual assessors themselves are required to place products on the space according to the similarities and differences they perceive. However, visual comparison of the final results provided by each assessor is difficult and, hence, generalized Procrustes analysis is applied to compare each assessor's map for similarity with the others. In this study it was found that the perceptual map derived from projective mapping was as similar to the map derived from profiling as from dissimilarity scaling. However, consistency over repeated trials was greater for projective mapping than for the other two methods. It is suggested that projective mapping could be a potentially useful technique for linking sensory analysis and consumer research data. 相似文献
