Identifying promising accessions of cherry tomato: a sensory strategy using consumers and chefs

Background An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10 years. In this context, producers need information on the sensory characteristics of new cultivars and their perception b...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2013-06, Vol.93 (8), p.1903-1914
Main Authors: Rocha, Mariella C, Deliza, Rosires, Ares, Gastón, Freitas, Daniela De GC, Silva, Aline LS, Carmo, Margarida GF, Abboud, Antonio CS
Format: Article
Language:English
Subjects:
CATA
Chefs
Consumer Behavior
Consumers
Cultivars
Food Preferences
Genotype
Lycopersicon esculentum - classification
Lycopersicon esculentum - genetics
organic cherry tomatoes
preference
sensory description
Sensory perception
Taste
Tomatoes
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Summary:Background An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10 years. In this context, producers need information on the sensory characteristics of new cultivars and their perception by potential consumers. The aim of the present work was to obtain a sensory characterisation of nine cherry tomato cultivars produced under Brazilian organic cultivation conditions from a chef and consumer perspective. Nine organic cherry tomato genotypes were evaluated by ten chefs using an open‐ended question and by 110 consumers using a check‐all‐that‐apply question. Results Both methodologies provided similar information on the sensory characteristics of the cherry tomato accessions. The superimposed representation of the samples in a multiple factor analysis was similar for consumers' and chefs' descriptions (RV coefficient 0.728), although they used different methodologies. According to both panels, cherry tomatoes were sorted into five groups of samples with similar sensory characteristics. Conclusion Results from the present work may provide information to help organic producers in the selection of the most promising cultivars for cultivation, taking into account consumers' and chefs' perceptions, as well as in the design of communication and marketing strategies. © 2012 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.5988