Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping

Oliver, P, Cicerale, S, Pang, E and Keast, R 2018, 'Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping', Journal of Food Science, vol. 83, no. 4, pp. 1073-1083.

Document type: Journal Article
Collection: Journal Articles

Title Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping
Author(s) Oliver, P
Cicerale, S
Pang, E
Keast, R
Year 2018
Journal name Journal of Food Science
Volume number 83
Issue number 4
Start page 1073
End page 1083
Total pages 11
Publisher Blackwell Publishing Inc.
Abstract Abstract: Australian consumers desire the development of a more flavorsome Australian strawberry cultivar. To aid in the development of well-liked strawberries, the attributes driving liking need to be identified. The objective of this research is to apply Preference Mapping (PM) techniques to the descriptive profile of commercial and newly bred strawberry cultivars, together with consumer preference data to determine the flavors contributing to liking. A trained sensory panel (n = 12) used Quantitative Descriptive Analysis (QDA®) methodology to evaluate two appearance, seven aroma, five texture, 10 flavor and 10 aftertaste attributes of three commercial strawberry cultivars and six elite breeding lines grown in Victoria, Australia. Strawberry consumers (n = 150) assessed their liking of the same strawberry cultivars. QDA® significantly discriminated strawberries on 28 of the 34 sensory attributes. There were significant differences in hedonic ratings of strawberries (F(8,714) = 11.5, P = 0.0001), with Hierarchical Cluster Analysis (HCA) identifying three consumer clusters each displaying differing patterns of preference. Internal and external PM techniques were applied to the data to identify the attributes driving consumer acceptability. Sweet, berry, caramel, fruity and floral attributes were identified as most contributing to liking. Sour, citrus, green, astringent, firm and gritty attributes were conversely associated with a reduction in consumer liking. Elite Lines 2 and 6 have been identified as having the broadest appeal, satisfying between 60% and 70% of consumers in the population assessed, thus the introduction of these cultivars should satisfy the largest group of consumers in the Australian market. Practical Application: The results of this research could be applied to breeding programs, to ensure newly bred cultivars express characteristics that were identified as well-liked amongst consumers. In addition, this research provides evidence for marketing
Keyword(s) Consumer acceptance
Descriptive analysis
Preference mapping
Sensory evaluation
DOI - identifier 10.1111/1750-3841.14109
Copyright notice © 2018 Institute of Food Technologists
ISSN 0022-1147
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