Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping: Study with Italian Consumers
Authors: Fiorella Sinesio, Maria Cammareri, Elisabetta Moneta, Brigitte Navez, Marina Peparaio, Mathilde Causse, Silvana Grandillo
Relevance of the research
Sensory properties are important elements to evaluate the qualities of fresh market tomatoes. EU-SOL scientists report the preferences of European consumers in regards to the diversity of tomato varieties available on the market.
Focus
In this work, we report the preferences of Italian consumers in regards to traditional and modern fresh tomato varieties present on the French and Dutch markets.
Methods
Tomato fruit quality for fresh consumption is related to visual aspect (size, shape and colour), texture (firmness, mealiness, juiciness), taste and aroma (both named flavour). Visual appearance is a critical factor driving the initial consumer’s choice, however, subsequent purchases are influenced greatly by eating quality. Fruit quality has been evaluated at three levels: sensory properties by panel test, consumers’ preference and physico-chemical measurements (weight, acidity, colour, firmness and soluble solids content).
Results
The analysis identified four groups of consumers with different preferences, and both texture and flavour descriptors were important drivers of the consumer preferences. The four groups of consumers were also described for demographic, behavioural characteristics, usage habits and factors relevant for purchasing (e.g. price, packaging, origin, expiration date, shape, dimension, colour, apparent texture).
The scientists involved in this research are working at the National Research Institute for Food and Nutrition INRAN and the CNR-IGV, Institute of Plant Genetics, both in Italy, Ctifl and the Institut National de la Recherche Agronomique, both in France.
Full publication:
Sinesio F, Cammareri M, Moneta E, Navez B, Peparaio M, Causse M, Grandillo S (2010). Sensory Quality of Fresh French and Dutch Market Tomatoes: a Preference Mapping Study with Italian Consumers. J Food Sci 75(1): S55-S67.
