Temporal drivers of liking by period: A case study on lemon-flavored carbonated alcoholic drinks with consumers in natural settings

Wakihira, Takahiro; Visalli, Michel; Schlich, Pascal

doi:10.1016/j.foodqual.2022.104793

Cited by 3 publications

(1 citation statement)

References 53 publications

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“…Sample sizes of approximately 50–100 participants have been implemented in tropical fruit consumer preference studies (Jaeger et al 2003 ; Tamby Chik et al 2011 ; da Luz et al 2018 ). However, larger survey sizes should be included for greater statistical power, such as recent consumer perception research in beverages that include more than 150 participants (Won Kang et al 2022 ; Wakihira et al 2023 ). The number of participants in larger consumer surveys is likely limited by the cost of hiring participants for the data collection.…”

Section: Introductionmentioning

confidence: 99%

Multi-omic applications for understanding and enhancing tropical fruit flavour

Lomax,

Ford,

Bar

2024

Plant Mol Biol

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Consumer trends towards nutrient-rich foods are contributing to global increasing demand for tropical fruit. However, commercial cultivars in the breeding pipeline that are tailored to meet market demand are at risk of possessing reduced fruit flavour qualities. This stems from recurrent prioritised selection for superior agronomic traits and not fruit flavour, which may in turn reduce consumer satisfaction. There is realisation that fruit quality traits, inclusive of flavour, must be equally selected for; but currently, there are limited tools and resources available to select for fruit flavour traits, particularly in tropical fruit species. Although sugars, acids, and volatile organic compounds are known to define fruit flavour, the specific combinations of these, that result in defined consumer preferences, remain unknown for many tropical fruit species. To define and include fruit flavour preferences in selective breeding, it is vital to determine the metabolites that underpin them. Then, objective quantitative analysis may be implemented instead of solely relying on human sensory panels. This may lead to the development of selective genetic markers through integrated omics approaches that target biosynthetic pathways of flavour active compounds. In this review, we explore progress in the development of tools to be able to strategically define and select for consumer-preferred flavour profiles in the breeding of new cultivars of tropical fruit species.

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