Preference mapping of apple varieties in Europe

Bonany, J.; Brügger, Cédric; Buehler, A.; Carbó, Joaquim; Codarin, Sandrine; Donati, Francesca Pucci; Echeverría, Gemma; Egger, Sam; Guerra, Walter; Hilaire, C.; Höller, Irene; Iglésias, Ignasi; Jesionkowska, K.; Konopacka, Dorota; Kruczyńska, D.; Martinelli, Alessio; Petiot, C.; Sansavini, S.; Stehr, R.; Schoorl, F.

doi:10.1016/j.foodqual.2013.09.010

Cited by 72 publications

(64 citation statements)

References 15 publications

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“…There are 2 basic approaches to the analysis and understanding of consumer preferences which are generally referred to as internal and external preference mapping (Cadena and others ). The external preference mapping (PREFMAP) consists of a regression where consumers’ acceptability (hedonic ratings) are the response (dependent) variable, and the main dimensions of a PCA carried out on the sensory data, as stated by trained assessors, are the main (or unique) explanatory variables (Bonany and others ). By the reverse, the internal preference mapping (IMP) examines the individual ratings by consumers to examine discrimination between samples, as consumer preference responses are often heterogeneous, and the mean scores may not be representative of individual opinions (Gomes and others ).…”

Section: Introductionmentioning

confidence: 99%

“…Even with recognized limitations, PREFMAP and IMP have been used in several sensory studies covering processed foods. Among dairy foods, we have some examples as dulce de leche (Gaze and others ), probiotic yogurts (Pimentel and others ), sour cream (Shepard and others ), and other food categories as low sodium sausages (Santos and others ) and apple (Bonany and others ).…”

Section: Introductionmentioning

confidence: 99%

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Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map

Morais

Esmerino

Monteiro

et al. 2015

Journal of Food Science

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The addition of prebiotic and sweeteners in chocolate dairy desserts opens up new opportunities to develop dairy desserts that besides having a lower calorie intake still has functional properties. In this study, prebiotic low sugar dairy desserts were evaluated by 120 consumers using a 9-point hedonic scale, in relation to the attributes of appearance, aroma, flavor, texture, and overall liking. Internal preference map using parallel factor analysis (PARAFAC) and principal component analysis (PCA) was performed using the consumer data. In addition, physical (texture profile) and optical (instrumental color) analyses were also performed. Prebiotic dairy desserts containing sucrose and sucralose were equally liked by the consumers. These samples were characterized by firmness and gumminess, which can be considered drivers of liking by the consumers. Optimization of the prebiotic low sugar dessert formulation should take in account the choice of ingredients that contribute in a positive manner for these parameters. PARAFAC allowed the extraction of more relevant information in relation to PCA, demonstrating that consumer acceptance analysis can be evaluated by simultaneously considering several attributes. Multiple factor analysis reported Rv value of 0.964, suggesting excellent concordance for both methods.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map

Morais

Esmerino

Monteiro

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…External preference mapping was performed by means of a regression where consumers' acceptability (hedonic ratings) is the response (dependent) variable, and the main dimensions of a PCA carried out on the sensory data, as stated by trained assessors, are the main explanatory variables (Bonany et al, 2014). QDA Ò data sets were arranged in a matrix of i lines (samples) and j columns (attributes), and principal component analysis (PCA) was carried out.…”

Section: Discussionmentioning

confidence: 99%

Sensory characterisation of gluten‐free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

Alencar

Morais

Steel

et al. 2016

Int J of Food Sci Tech

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Summary This study aimed to determine the acceptance of gluten‐ and sucrose‐free breads with addition of pseudocereals and sweeteners, characterise them using quantitative descriptive analysis (QDA®) and identify the drivers of liking using four different techniques of sensorial data evaluation. A consumer test with 118 people was performed, and a QDA® was carried out by 12 trained assessors to obtain the sensory profile. In addition, partial least squares (PLS) regression was used to identify the drivers of liking of gluten‐free breads, and principal component analysis (PCA) and external preference maps were provided to correlate the data obtained in the sensory studies. The attributes of amaranth aroma and taste contributed positively to consumer acceptance, whereas a brown crust colour and quinoa aroma and taste contributed negatively to consumer acceptance. The external preference map showed that samples containing amaranth and the sweeteners sucralose, stevia and sucralose–acesulfame‐K were the most accepted by consumers.

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“…This task is difficult because, as indicated by many articles (Popper 1998;Bonany et al 2014), consumers may be segmented into two major groups: the first preferring more acidic, hard and juicy products and the second choosing sweet, aromatic and fruity products with little concern about their firmness and juiciness. Further segmentation of consumers is much more subtle and occurs within these groups and may be very difficult to elucidate.…”

Section: Qda Sensory Typology Of Apple Cultivarsmentioning

confidence: 99%

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

Jankowski¹,

Tomala²,

Szpadzik³

et al. 2016

Hort. Sci. (Prague)

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In order to have recognizable presence and potential success in the marketplace, any new apple cultivar must have similar or superior quality when compared with well-known cultivars. Different apple cultivars are produced to match preferences of different segments of consumers, characterized with specific sensory preferences. Consumer segments vary in different countries (Harker et al. 2003;Sansavini et al. 2004;Bonany et al. 2013), thus, it may not be possible to assess consumer ac- The aim of this work was to verify a comparative procedure for evaluating apple cultivars based on typology and comparing the sensory features of the examined cultivars during cold storage and simulated shelf-life. The procedure was applied experimentally to compare scab-resistant apples to known commercial cultivars. The procedure consisted of four sensory profiling analyses of internal apple characteristics: after two and four months of cold storage and after an additional ten days of shelf-life following each cold storage period. Eleven sensory attributes were evaluated at each timing, resulting in four general types of apple cultivars indicated and the cultivar storability over long cold storage time and shelf-life rated. The study was performed on 8 scab-resistant and 14 commercial apple cultivars evaluated over two consecutive years. The examined cultivars were then segmented into six groups of different sensory characteristics, which allowed for indicating those scab-resistant cultivars which might replace the conventional ones of equivalent sensory features.

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Preference mapping of apple varieties in Europe

Cited by 72 publications

References 15 publications

Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map

Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map

Sensory characterisation of gluten‐free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

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

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