Qualitative Preliminary Approach for the Development of a Sensory Vocabulary for Actinidia arguta Fruits

Applied Sciences

Luca Brondino¹  Cristiana Peano¹  Nicole Roberta Giuggioli¹  Thais Mendes da Silva¹ 

[1] Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini, 2, 10095 Grugliasco, Italy;

关键词: baby kiwi;    quality;    panel test;    CATA;    consumer;   

DOI  :  10.3390/app11209361

来源: DOAJ

【 摘 要 】

Actinidia arguta fruits (baby kiwi) have recently been introduced and marketed in Italy under the Nergi^® brand. The freshness of fruits and the maintenance of their quality after the harvest time influence the perception of taste and the sensory attributes for final acceptance by the consumer. In this work, we propose to use recently introduced sensory methods to create a sensory vocabulary not yet available for the two varieties covered by the brand: cv. Hortgem Rua^® and cv. Hortgem Tahi^®. The check-all-that-apply (CATA) method was performed with 15 trained tasters of Sata s.r.l. company (Alessandria, Italy) and a set of attributes were defined through a focus group (recruited at DISAFA, University of Turin) with habitual fruit consumers. The results obtained by CATA identified different profiles for the two varieties marketed under the brand, offering the opportunity to better position and communicate the taste characteristics of the product to the consumer.

【 授权许可】

Unknown