Identification of sensory properties driving consumers' liking of commercially available kale and arugula
| Autor: | Matthew B. McSweeney, Sophie Barker, Rachael Moss |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Taste
030309 nutrition & dietetics Sensory system Brassica External preference mapping Food Preferences 03 medical and health sciences 0404 agricultural biotechnology Humans Food science Aroma 0303 health sciences Nutrition and Dietetics biology Product testing Preference mapping 04 agricultural and veterinary sciences Consumer Behavior biology.organism_classification 040401 food science Plant Leaves Brassicaceae Odorants Psychology Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 102:198-205 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.11346 |
| Popis: | BACKGROUND Kale and arugula are leafy green vegetables whose sensory properties have not been extensively explored. The objective was to assess the sensory properties and consumer acceptability of commercially available kale and arugula while also discovering drivers of consumer liking and barriers to consumer acceptance. Descriptive analysis and consumer testing were completed. The trained panellists (n = 11) were trained for 15 h to evaluate 11 sensory properties relating to the aroma, taste and texture of the kale and arugula. The consumer testing (n = 108) evaluated the leafy greens for overall liking and their liking of taste, aroma, texture and appearance. RESULTS Results were analyzed using ANOVA, Tukey's HSD and external preference mapping. Approximately half of the attributes for the kale samples were found to be significantly different. Similarly, significant differences in sensory properties were found in most of the arugula samples. Consumers liked the kale and arugula varieties that were sweet and nutty. Also, they preferred arugula that was described as spicy. CONCLUSION The majority of consumers preferred sweet and nutty leafy greens. Organic growing methods did not affect consumer liking; however, organic labels do positively affect hedonic ratings of a consumer's overall liking of the product. This study also identified that 'Baby' leafy greens are well liked by consumers, and this area of produce should be expanded. © 2021 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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