Hedonic Responses and Individual Definitions of an Ideal Apple as Predictors of Choice

Abstract

Hedonic ratings and individual definitions of an ideal apple were used to explain repeated choices during one‐week experiment. Participants (77 women, 31 men, mean age 45, range 19–65) rated the importance of six sensory attributes (red, green, sweet, sour, firm, crispy) in apples. Based on ratings, three clusters (CL) were identified: CL1 preferred sweet and soft; CL2 sour and firm; and CL3 medium sour and medium sweet apples. Liking of four cultivars with distinct sensory properties was measured three times (Monday–Wednesday–Friday) using a 7‐point scale (like not at all – like very much). Following each tasting, three fruits from one cultivar were chosen to take home. Liking and choice reflected CL to some extent. Logistic regression models showed that both the liking of the cultivar chosen and disliking the nonchosen alternatives affected the choice. Liking rated just before a choice was a better predictor than the first (initial) liking. Furthermore, CL and hedonic flexibility (the largest difference between the liking scores of the cultivars selected) significantly predicted some choices. Hence, along with liking a product, disliking other options, inclination to also accept less preferred alternatives, and individual preference for certain qualities in apples play a role in the choice. Practical Applications In this study, we show that initial liking does not alone explain later liking. When products are offered side by side, such as in a real shopping situation, the properties of less‐preferred options also affect the choice. Descriptions of an ideal product and the clusters constructed thereof moderately reflect liking. Such definition of an ideal product can be a useful tool in revealing consumer preferences as long as the rated attributes are relevant. The results emphasize the importance of variety of fruits available to satisfy individual, fluctuating consumer preferences.

Annual variation in sensory characteristics of seventeen apple cultivars

“…In spite of modern horticultural innovations, not much can be done to control the immediate weather conditions to which the trees and the crops are exposed. Thus, it would be beneficial to select cultivars that not only have a favourable consumer quality (Malkki 2007, Kader 2008, Seppä et al 2013b) but also retain their characteristic sensory quality in a wide spectrum of weather conditions. In this sense, 'Big Melba', 'Discovery', 'Eva-Lotta', 'Aroma'/'Amorosa' and 'Y9330' are good candidates.…”

“…For consumers, crispness is an important property and so is a good balance of sweetness and sourness, although individual differences across consumers and cultivars are great in determining a good balance (Harker et al 2003, Seppä et al 2013b). In Northern Europe, sourness is usually better accepted than elsewhere (Harker et al 2003, Bonany et al 2013.…”

Sensory typology of apples used to evaluate scab-resistant cultivars as compared to known commercial apples

“…Two groups presented in the literature can be related to apples of Type 4 -Kühn and Thybo (2003) (highly sweet, low sour and low malic acid homogenous groups of factor levels (P < 0.05) are denoted by the letters in superscript; for each attribute, double lines indicate division of clusters into three groups: consisting of low, medium and high mean value of the attribute apple, like cv. Gala), and Seppä et al (2013) (sweet and soft apple). The remaining groups of consumers presented in the discussed articles could choose apple either of Type 3 or Type 4 - Kühn and Thybo (2003) (sweet apple with high apple flavour and high mealiness, like cvs Jonagold and Elstar), Seppä et al (2013) (medium sweet and medium soft apple), and Bonany et al (2014) (highly sweet apple with fruitiness and flowery flavour, relatively independent of the acidity and firmness scores and with mid-range values for juiciness and crispness) and (highly sweet apple with relatively low values for acidity and firmness and mid-range scores for juiciness and crispness).…”

Consumer Perception Concerning Apple Fruit Quality, Depending on Cultivars and Hedonic Scale of Evaluation - a Case Study

“…The data illustrate the fact that sensory panel tasting has a high degree of subjectivity, not only due to different scales for evaluation and consumers preferences, but also due to assessment of sensory attributes or fruit characteristics, as well as consumers' disposal and sensitivity for panel rating. These aspects are not new (Seppä et al, 2013;Yahia, 1994) and hedonic bias and the influence of subjectivity are trying to be avoided by correlations among different tasting techniques and other measurements that might refer to fruit quality (Popper, 2015).…”

“…Fruit quality represents an essential breeding objective, as the consumers' expectations are constantly growing (Harker et al, 2008;Seppä et al, 2013). Quality is a complex trait, dependent on morphologic and organoleptic characteristics of fruit (size, shape, skin color, flavor, taste, juiciness, crispness, firmness etc.…”