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Article

Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking

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Centro de Tecnología Postcosecha, Valencian Institute for Agricultural Research (IVIA), Carretera Moncada-Náquera, km. 4.5, 46113 Moncada, Spain
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Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino 7, 46980 Paterna, Spain
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Centro de Citricultura y Producción Vegetal, Valencian Institute for Agricultural Research (IVIA), Carretera Moncada-Náquera, km. 4.5, 46113 Moncada, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(4), 468; https://doi.org/10.3390/foods9040468
Received: 24 February 2020 / Revised: 3 April 2020 / Accepted: 7 April 2020 / Published: 9 April 2020
(This article belongs to the Section Sensory and Consumer Sciences)
In the last few years, the interest in developing new mandarin cultivars of superior quality has grown as a response to the increasing consumer demand of this appreciated fruit. This study evaluated the sensory profiles of five new late-season mandarin cultivars (‘Alborea‘, ’Coral‘, ’Omet‘, ’Matiz‘ and ’Tri-703‘) and six commercial cultivars found contemporarily in stores (‘Clemenules‘, ’Nova‘, ’Tango‘, ’Nadorcott‘, ‘Orri’ and ‘Ortanique’). The sensory profiles of the cultivars were described by consumers through CATA questions. Consumers’ acceptability and the main physico-chemical properties were also evaluated. Twenty-two out of 23 CATA terms differed significantly for the sensory profiles of the studied cultivars. The new cultivars shared a similar profile, described mainly as “very intense taste”, “refreshing taste”, “very aromatic” and “juicy”, and these characteristics were quite different from those of the commercial cultivars. By combining acceptability and CATA questions, drivers of liking for segments of consumers with different preference patterns were identified. This is the first time that the sensory profiles of mandarin cultivars have been described by consumers. A significant number of consumers preferred the new mandarin cultivars to the commercial ones, which allows them a promising introduction on the market. View Full-Text
Keywords: taste; aroma; sensory attributes; physico-chemical properties taste; aroma; sensory attributes; physico-chemical properties
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MDPI and ACS Style

Tarancón, P.; Tárrega, A.; Aleza, P.; Besada, C. Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking. Foods 2020, 9, 468. https://doi.org/10.3390/foods9040468

AMA Style

Tarancón P, Tárrega A, Aleza P, Besada C. Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking. Foods. 2020; 9(4):468. https://doi.org/10.3390/foods9040468

Chicago/Turabian Style

Tarancón, Paula, Amparo Tárrega, Pablo Aleza, and Cristina Besada. 2020. "Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking" Foods 9, no. 4: 468. https://doi.org/10.3390/foods9040468

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