TOWARDS AN INTEGRATED MODEL OF SENSORY ATTRIBUTES, INSTRUMENTAL DATA AND CONSUMER PERCEPTION OF TOMATOES. PART I. RELATION BETWEEN CONSUMER PERCEPTION AND SENSORY ATTRIBUTES

In early 1988 a descriptive panel for tomatoes was selected and trained, following procedures derived from the method known as Quantitative Descriptive Analysis.
Panel members developed their own common "tomato language" based on experience in judging all sorts and types of tomatoes; origins ranging from Japan to Morocco and types from cherry to beef.
A total of 56 descriptive terms (attributes) were established.
The panel was used to describe 23 different sorts of tomatoes.
To parallel those measurements, tomatoes from the same batches were judged by a consumer panel in Germany to discover differences in preference concerning appearance, sliceability, odor, flavor, mouthfeel and overall judgement.
The resulting data sets were analyzed by means of multivariate methods.
External preference mapping was used to relate descriptive panel data to the individual preferences of consumers.
It was concluded that preference mapping offers insight into sensory aspects which are important to explain preferences of both individual consumers and consumers as a group.

Workshop on Measuring Consumer Perception of Internal Product Quality

C.J. Wolters, L.J. van Gemert

https://doi.org/10.17660/ActaHortic.1990.259.8