Consumer science approaches to characterize apple varieties. FT Approcci di consumer science per la caratterizzazione varietale della mela

A consumer methodology to characterise apples through sensory approaches is here described, in order to provide an useful instrument both to define cultivar's sensory quality in an objective way and to lead the breeding, also in terms of improvement in quality perceivable by consumers. Firstly, we applied the quantitative descriptive analysis performed by a trained panel, which appeared effective in demonstrating similarities and differences among varieties in terms of texture and taste-odour characteristics. Later, four varieties, different for crunchiness and sweetness levels (considered as key factors for liking), were submitted to a consumer panel, who expressed its preferences. Furthermore, information about fibre and antioxidant hypothetical content of the tasted apples were provided, in order to evaluate a possible effect on liking assessment by these factors. The results showed that the preference is influenced mainly by sensory properties of each cultivars, while there was no significant effect of nutritional information on liking.