Consumer preferences for fresh tomato at the European scale: a common segmentation on taste and firmness

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.     

Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)

The technique of generalised Procrustes analysis was applied to laboratory panel assessments of appearance, texture and aroma properties of ten commercial variants of tinned cat food. These assessments were made using free-choice profiling and were compared with results obtained from a subsequent fixed-choice profiling experiment. A consumer trial was also performed in a local supermarket to collect preference scores for the cat food, and these scores were related to the laboratory assessments using preference mapping. These techniques can be used by product developers to ascertain the properties of meat products that are important in determining consumer preference.     

Physicochemical,technological and sensory characteristics of a rice (Oryza sativa L.) and bean (Phaseolus vulgaris L.) soup prepared by extrusion

The aim of this work was to prepare and evaluate an instant soup formulated with broken rice and beans processed by thermoplastic extrusion using a pilot‐scale, single‐screw extruder. The final product was characterised regarding its physicochemical composition, amino acid profile, functional–technological properties and sensory performance. The extrusion parameters were set using three extrusion zone temperatures (30, 40 and 70 °C), a screw speed of 177 rpm, feed rate of 260 g min^?1. and circular matrix of 3.85 mm. The final product contained considerable levels of protein (12.91 g per 100 g) and dietary fibre (8.07 g per 100 g). Amino acid profile analysis showed that only sulphur‐containing amino acids and tryptophan were limiting with the remaining present in adequate concentrations to meet children's requirements. Regarding functional and technological properties, the instant soup powder showed appropriate water solubility and water absorption indexes as expected. The soup sensory analysis indicated good acceptability, with a purchase intent index of 71%.     

Application of Multivariate Adaptive Regression Splines (MARS) to the Preference Mapping of Cheese Sticks

ABSTRACT: A novel modeling technique named MARS (Multivariate Adaptive Regression Splines) can automate variable selection as well as model selection. The main purpose of this study was to apply MARS to consumer preference mapping using consumer test data for cheese sticks. The results show that MARS was capable of modeling consumer's preference patterns for cheese sticks. One distinct advantage of MARS in preference mapping is that it has the ability to model hedonic-scale response variables (such as overall acceptance, acceptance of appearance, flavor, and texture) from "Just About Right" (JAR) predictor variables (such as color, size, saltiness, breading, and cheese texture). In addition, MARS can reveal the underlying relationship between the predictors and the response in a piecewise regression function. This study shows that MARS has potential uncovering underlying patterns hidden in complex data.     

Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy‐Sauce Odor

In this study, consumer acceptability was considered as a tool of reducing sodium rather than just using it as a final examination of the successfulness of the substitution. This study consisted of 4 experimental steps. First, by gradually reducing the concentrations of NaCl, consumer rejection threshold (CRT) of NaCl in beef soup was examined. Then, the amount of KCl that can increase preference was examined in 2 low sodium beef soups, with sodium concentrations slightly above or below the CRT. Relative saltiness of various KCl and NaCl/KCl mixtures were also measured. Finally, consumers evaluated acceptability and intensities of sensory characteristics for 9 beef soup samples that differed with respect to NaCl content and/or KCl content with/without addition of salty‐congruent odor (soy‐sauce odor). The results showed that in the “above CRT” system, consumer acceptability as well as sensory profile of low sodium beef soup substituted using KCl had similar profile to the control although saltiness was not fully recovered, whereas in the “below CRT” system, consumer acceptability was not recovered using KCl solely as a substitute. Potential of using salty‐congruent odor as a final touch to induce salty taste was observed; however, the results inferred the importance of having almost no artificialness in the odor and having harmony with the final product when using it as a strategy to substitute sodium. Overall, the results of the study implied the importance of considering consumer acceptability when approaching sodium reduction to better understand the potentials of the sodium substitutes and salty‐congruent odor.     

Old Product in a New Context: Importance of the Type of Dish for the Acceptance of Grünkern, a Spelt-Based Traditional Cereal

Sensory properties and consumer acceptance of an unfamiliar cereal, Grünkern — Spelt that has been harvested while the grain is still green, and dried with smoke — were examined. A laboratory panel ratedGrünkern the most similar with boiled wheat and the least similar with white rice. Consumer acceptance was tested young (mean age 25 y) Finnish subjects (n=41). The samples were presented as cooked grains (‘starches’) and as a soup (Grünkern Suppe), and they were compared with similar foods that were familiar to the subjects (dark rice and leek-potato soup, respectively). The subjects rated the pleasantness of appearance, texture and flavour of the samples. Half of the subjects were given information about the samples before evaluation while the others rated the samples uninformed. The subjects' degree of food neophobia (FNS) was determined. Overall, information and FNS did not affect the ratings of pleasantness of starches while both variables affected ratings of both soups, either by increasing them (information) or by decreasing pleasantness ratings of texture and flavour (neophobia). Furthermore, neophilic subjects considered the texture and flavour of unfamiliar soups more pleasant than neophobic subjects. The data suggest that the form in which a new product is served has a major impact on responses to an unfamiliar food.     

Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Cajá (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda)

This study evaluates the influence of information on the health benefits for acceptance of four exotic tropical fruit juices: açaí, camu-camu, cajá and umbu. One hundred and six evaluators participated in the tests and sensory acceptability of the four juices in relation to the overall impression was assessed using a hedonic scale of nine points. Testing was conducted in three stages: the first with no information, the second with the information on juice flavor and the last with the information on health benefits from consumption of such juice. Between the second and third session the evaluators were asked to fill out a questionnaire in order to obtain its socioeconomic and cultural profile. It was observed by internal preference mapping that the cajá and umbu juices showed higher sensory acceptance in all sessions. Camu-camu juice had the highest sensory rejection. It was found that the information on the taste of açaí and cajá juices positively influenced consumer acceptance. However the influence of information on health benefits can be observed for all evaluated juices, but despite this information the camu-camu juice continued in the area of sensory rejection (hedonic scores below 5). In the questionnaire it can be observed that the main factor of motivation for consumption of fruit juice is taste, and not the health benefits. It was concluded that the information of health benefits can positively influence sensory acceptance, provided there is sensory pleasure.