Sensory Quality and Consumer Liking of Carrot Cultivars of Different Genotype

Abstract

Sensory Quality and Consumer Liking of Carrot Cultivars of Different GenotypeThe aim of this work was to determine sensory quality differentiation in various carrot cultivars of different genotype - with orange, purple and yellow storage roots. Consumer's test for liking carrots was performed in order to find consumer's preference level for carrots types and to determine the relationship between sensory profiles and consumer's attitude to carrots. An approach was also done to find correlations between descriptors of sensory quality and liking level, and to determine which sensory quality descriptors significantly affect overall sensory quality impression. The two-year studies were carried out in Warsaw Agricultural University in 2005-2006. Carrots were grown on the experimental field of the University. Eight cultivars of different storage root colour and shape were chosen: 'Perfekcja', 'Interceptor', 'Vita Longa', 'Nebula', 'Deep Purple', 'Purple Haze', 'Mello Yello', 'White Satin'. The trained panel, consisting of 12 persons, carried out the evaluation, using the quantitative descriptive analysis method (QDA). At the first part of QDA procedure, experts generated a set of 13 descriptors for odour, appearance, texture and flavour/taste of carrot. Consumer test of carrots liking was also performed by 65-person group of volunteers in different age of both sexes. For this evaluation non-structural scale was also used, with anchoring points: 'I do not like it' - 'I like it very much'. Consumer liking for colour, flavour and overall liking was evaluated. Principal component analysis and regression analysis were performed on obtained data. Results show large differentiation of sensory traits of investigated cultivars. The biggest influence on overall quality exerted off-odour intensity, flesh firmness, flavour of raw carrot intensity, bitter taste and off-flavour intensity. Consumer's preference was also differentiated and highest scores for liking got orange coloured cultivars. In respect of flavour liking, 'Perfekcja', 'Interceptor' and 'Nebula' were the most desired cultivars by consumers of both sexes, and 'Mello Yello' was the lowest desired cultivar. There were small differences in preference between females and males. Flavour liking of carrots was strongly and positively correlated with flesh juiciness and crunchiness of roots.

Making Use of Sustainable Local Plant Genetic Resources: Would Consumers Support the Recovery of a Traditional Purple Carrot?

“…The valuation of the purple color of carrots is improved when adding information on the local origin and/or the organic method of production. This hypothesis builds on findings from Surles et al [12], Szymzcak et al [13], Shifferstein et al [16], and Martinez-Carrasco et al [31].…”

“…Surles et al [12] stated that orange carrots were the most preferred, while the purple carrots tended to be the least favorite. In the same way, Szymczak et al [13] reported higher scores for orange carrots than for yellow, white, and purple ones. Shifferstein et al [16] found that non-orange carrots (yellow, purple, and red) were perceived as less attractive and less familiar and that consumers were more likely to prepare and eat the orange carrots than the other ones.…”

“…Empirical studies on consumer preferences for carrots are scarce, and most of them have analyzed consumers' preferences for carrots of different colors [12][13][14][15][16]. In particular, Surles et al [12], Szymczak et al [13], and Schifferstein et al [16] studied sensory preferences for carrots of different colors (e.g., orange, purple, yellow) using liking scores for different sensory characteristics, purchase intention, and familiarity. Surles et al [12] stated that orange carrots were the most preferred, while the purple carrots tended to be the least favorite.…”

Developing Lexicons: A Review

“…] and carrots [Szymczak et al . ] ). For some products (e.g., mangoes), including multiple stages of ripeness and storage times may also be necessary.…”

“…Selecting products for a fresh fruit or vegetable lexicon is complex because of the inherent and pervasive inconsistency in fresh fruits and vegetables. As much as possible, a wide range of cultivars should be selected for building fresh fruit and vegetable lexicons because sensory properties among cultivars may vary widely even within the same plant type (e.g., Muscadine grapes [Threlfall et al 2007], blackberries [Du et al 2010] and carrots [Szymczak et al 2007] ). For some products (e.g., mangoes), including multiple stages of ripeness and storage times may also be necessary.…”