Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (5 December 2022) | Viewed by 19356
Special Issue Editors
Interests: fruit quality; sensory and consumer science; fruit breeding
Special Issue Information
Dear Colleagues,
Fruit quality and its acceptability by consumers depend on various factors associated with the characteristics of the fruit, as well as its conditions of production, storage, and marketing. Among the various properties that determine quality, sensorial aspects require particular attention because they are what decides acceptability. Fruit sensory quality comprises several attributes or characteristics included in appearance, texture, and taste and odor or aroma, all of them particularly important in terms of consumer satisfaction, determining both first purchase and repeated purchases.
Sensory science deals with the measurement, interpretation, and comprehension of human responses to product properties as perceived by the senses. This science closely depends on empirical and theoretical contributions from many areas including physiology, philosophy, anthropology, and marketing, as well as chemistry, technology, and statistics.
This Special Issue will focus on the latest advances and prospects of sensory evaluations on fruit quality, such as sensory attributes, sensory quality control, sensory analysis to PDO products, qualitative research methods, consumer test methods and questionnaires, shelf-life testing, impact on fruit quality of pre- and postharvest treatments and technologies, as well as statistical analyses, and strategic sensory research.
Dr. Lidia Lozano
Dr. Gemma Echeverria
Guest Editors
Manuscript Submission Information
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Keywords
- sensory properties (appearance, odor, taste, flavor, texture)
- sensory evaluation
- descriptive sensory analysis
- hedonic responses (liking, preferences, etc.)
- consumer behavior (including willingness-to-pay and purchase intentions)
- emotions
- sensory shelf-life
- freshness perception
- sensory-instrumental analysis relations (electronic tongues, electronic noses, non-destructive methods, etc.)
- protected designation of origin (PDO)
- pre-and post-harvest treatments and technologies
- marketing
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