Articles
Influence of maturity stage on consumer perceived quality of ‘Lane Late’ oranges relation between sensory properties and physicochemical parameters
Article number
1396_28
Pages
209 – 214
Language
English
Abstract
It is well known that maturity stage of fruit at harvest conditions their quality.
However, few studies have quantified to what extent consumers perceive the sensory changes linked to ripening and how these changes may affect their repurchase intention.
This study evaluates consumer response to ‘Lane Late’ oranges harvested at three different stages of maturity (MS). Oranges were harvested when they reached the following maturity indexes: MS1=9.4, MS2=13.8 and MS3=14.9. Firmness, total soluble solids, titratable acidity, juicy yield and maturity index were evaluated the day after harvest.
Besides, a sensory study was performed with 94 consumers.
They described the main sensory properties perceived in each of the three samples by means of the check-all-that-apply test (CATA-questions). Moreover, consumers were asked to indicate their intention to purchase the oranges.
Oranges at MS1 were described as firm, very sour, juiceless, not very sweet, not very aromatic, tasteless. 30% of participants indicated their willing to purchase, while 20% stated that may do it or not.
Oranges at MS2 and MS3 were described with attributes like intense orange flavour, sweet, refreshing taste or juicy.
The term ‘not very sour’ was mainly used for the MS3-samples. 50% of consumers would buy this fruit, while 20% could do it.
Study of the relation between physicochemical parameters and sensory properties perceived by consumers was carried out by performing a multifactor analysis (MFA). It revealed a clear link between an increment in the titratable acidity and the use of the following descriptors: very sour, not very sweet, not very aromatic.
In the other side of the MFA map, parameters associated with maturity such as high total soluble solids and maturity index, high juice yield and low firmness were associated with the sensory attributes ‘intense orange flavour’, ‘juicy’, ‘sweet’.
However, few studies have quantified to what extent consumers perceive the sensory changes linked to ripening and how these changes may affect their repurchase intention.
This study evaluates consumer response to ‘Lane Late’ oranges harvested at three different stages of maturity (MS). Oranges were harvested when they reached the following maturity indexes: MS1=9.4, MS2=13.8 and MS3=14.9. Firmness, total soluble solids, titratable acidity, juicy yield and maturity index were evaluated the day after harvest.
Besides, a sensory study was performed with 94 consumers.
They described the main sensory properties perceived in each of the three samples by means of the check-all-that-apply test (CATA-questions). Moreover, consumers were asked to indicate their intention to purchase the oranges.
Oranges at MS1 were described as firm, very sour, juiceless, not very sweet, not very aromatic, tasteless. 30% of participants indicated their willing to purchase, while 20% stated that may do it or not.
Oranges at MS2 and MS3 were described with attributes like intense orange flavour, sweet, refreshing taste or juicy.
The term ‘not very sour’ was mainly used for the MS3-samples. 50% of consumers would buy this fruit, while 20% could do it.
Study of the relation between physicochemical parameters and sensory properties perceived by consumers was carried out by performing a multifactor analysis (MFA). It revealed a clear link between an increment in the titratable acidity and the use of the following descriptors: very sour, not very sweet, not very aromatic.
In the other side of the MFA map, parameters associated with maturity such as high total soluble solids and maturity index, high juice yield and low firmness were associated with the sensory attributes ‘intense orange flavour’, ‘juicy’, ‘sweet’.
Authors
L. Morales, A. Pons-Gómez, C. Besada
Keywords
maturity index, acceptance, purchase intention, orange flavour
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