Selection of promising sweet potato clones using projective mapping

Vicente, Esteban; Ares, Gastón; Rodríguez, Gustavo; Varela, Pablo; Bologna, Franco; Lado, Joanna

doi:10.1002/jsfa.7704

Cited by 13 publications

(10 citation statements)

References 25 publications

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“…To select new cultivars based on their success chances when released to markets, sensory studies should take into account the commercial context; that is, they should cover not only new cultivars, but also the commercial ones present contemporarily in stores [22,23]. Any newly released cultivar that is intended to replace or compete with the cultivars already available on the market must be comparable or of superior quality for consumers [24].…”

Section: Introductionmentioning

confidence: 99%

Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking

Tarancón

Tárrega

Aleza

et al. 2020

Foods

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In the last few years, the interest in developing new mandarin cultivars of superior quality has grown as a response to the increasing consumer demand of this appreciated fruit. This study evaluated the sensory profiles of five new late-season mandarin cultivars ('Alborea', 'Coral', 'Omet', and six commercial cultivars found contemporarily in stores ('Clemenules', 'Nova', 'Tango', 'Nadorcott', 'Orri' and 'Ortanique'). The sensory profiles of the cultivars were described by consumers through CATA questions. Consumers' acceptability and the main physico-chemical properties were also evaluated. Twenty-two out of 23 CATA terms differed significantly for the sensory profiles of the studied cultivars. The new cultivars shared a similar profile, described mainly as "very intense taste", "refreshing taste", "very aromatic" and "juicy", and these characteristics were quite different from those of the commercial cultivars. By combining acceptability and CATA questions, drivers of liking for segments of consumers with different preference patterns were identified. This is the first time that the sensory profiles of mandarin cultivars have been described by consumers. A significant number of consumers preferred the new mandarin cultivars to the commercial ones, which allows them a promising introduction on the market.

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Section: Introductionmentioning

confidence: 99%

Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking

Tarancón

Tárrega

Aleza

et al. 2020

Foods

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show abstract

“…Sweet‐potato breeding programs worldwide are integrating sensory characteristics with agronomic and postharvest behavior 5–12 to provide global markets with widely accepted cultivars. Characterization of diverse genotypes from a sensory perspective gives valuable information for improving the flavor and texture of the product, contributing to consumer acceptance 5 .…”

Section: Introductionmentioning

confidence: 99%

Integrating consumer perception in the selection of purple‐skin sweet potato cultivars

et al. 2020

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BACKGROUND Sweet‐potato breeding programs need to integrate sensory characterization and hedonic perception to provide global markets with widely accepted products. The present work aimed to characterize a series of purple‐skin sweet potatoes differing in flesh coloration (from pale yellow to slight orange) from a sensory and physicochemical perspective. Uruguayan consumers' perceptions of the genotypes were also explored. Special focus was placed on the influence of flesh color on consumers' expectations and hedonic perception of purple‐skin sweet potatoes. RESULTS Sensory characterization based on projective mapping showed that the evaluated genotypes largely differed in their sensory characteristics in terms of flavor, texture, and color. Soluble solids and the concentration of individual sugars were not good predictors of sensory quality. In the appearance evaluation, consumers associated orange flesh with positive expected sensory characteristics and stronger liking. Flavor (sweetness and typical flavor) and texture (creaminess) were identified as key characteristics influencing consumers' liking and description of sweet‐potato samples. Among purple‐skin (‘criollo or boniato’ type) genotypes, INIA Cambará was identified as the closest to the ideal sweet potato and was described with the terms sweet, tasty, creamy, and characteristic flavor. CONCLUSION Flesh color was identified as a key driver of consumers' sensory and hedonic expectations. Results showed that Uruguayan consumers positively value traditional purple‐skin sweet potatoes with orange flesh, as it drives positive sensory expectations. However, after tasting, flesh color does not seem to have a relevant influence on consumer liking.

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“…The aim of the sensory technique is to allow the consumers or panelists to assess the samples in a simple manner (Valentin, Chollet, Lelièvre, & Abdi, ; Varela & Ares, ). PM has been used to evaluate a number of different food products including powdered drinks (Ares, Varela, Rado, & Giménez, ), yogurts (Cruz et al, ; Esmerino et al, ; Perina et al, ), sausages (Horita et al, ), chocolate (Kennedy & Heymann, ), granola bars (Kennedy, ), apples (Pickup, Bremer, & Peng, ), mortadellas (Santos et al, ), sweet potatoes (Vicente et al, ), teas (Moelich, Muller, Joubert, Naes, & Kidd, ), cookies (Park, Le, Hong, & Kim, ), and strawberries (Vicente, Varela, de Saldamando, & Ares, ). Additionally, it has been used in many studies to evaluate wine (Fariña et al, ; Heymann et al, ; Ross, Weller, & Alldredge, ; Wilson, Brand, du Toit, & Buica, ).…”

Section: Introductionmentioning

confidence: 99%

Partial projective mapping and ultra‐flash profile with and without red light: A case study with white wine

Smith

McSweeney

2019

Journal of Sensory Studies

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Selection of promising sweet potato clones using projective mapping

Cited by 13 publications

References 25 publications

Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking

Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking

Integrating consumer perception in the selection of purple‐skin sweet potato cultivars

Partial projective mapping and ultra‐flash profile with and without red light: A case study with white wine

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