PDF(Pubmed)
Abstract：
Acquiring information on consumer preferences for the sensory properties of pomegranates is a cue for breeding programmes to set their quality targets and promote the consumption of this particularly healthy fruit. In this study, a total of 12 pomegranate varieties were evaluated, including commercial (Valenciana, Illina, Tastem, Rugalate, Wonderful, Mollar 49 y Mollar 45) and new varieties (Ref 102, Ref 383, H3/27, and D27/12). For the first time, consumers not only scored their acceptance of different pomegranate varieties but also described their sensory properties using CATA questions. This approach allowed us to identify the main drivers of liking, preference patterns, and the relationship between sensory and physico-chemical properties. Of all the sensory attributes, acidity intensity was revealed as the main driver of liking/disliking, and two different consumer preference patterns were identified: \'low acid pomegranate lovers\' and \'acid pomegranate lovers\'. Seed properties like the intensity of woody flavour and seed/aril ratio were also key drivers for preferences. A relationship between sensory and physico-chemical properties was also established. Interestingly, sweetness perception correlated more strongly with low titratable acidity levels than with high total soluble solids levels, corroborating that acidity level is a key measurement for quality assessments. \'H3/27\' was the most promising of the new varieties for having the well-appreciated internal properties of the \'Mollar\' varieties and external and internal red colouration, which makes it much more appealing to consumers. This study shows that there is still room on the market for pomegranate varieties with very different sensory properties and highlights the need to develop sensory labels that help consumers make the right choices.
摘要：
获取有关消费者对石榴感官特性的偏好的信息是育种计划设定其质量目标并促进这种特别健康水果的消费的线索。在这项研究中,总共评估了12个石榴品种，包括商业(瓦伦西亚纳，伊利纳,Tastem,鲁加拉特,太棒了，Mollar49yMollar45）和新品种（参考文献102，参考文献383，H3/27和D27/12）。第一次,消费者不仅对不同石榴品种的接受程度进行了评分，而且还使用CATA问题描述了他们的感官特性。这种方法使我们能够确定喜欢的主要驱动因素，偏好模式，以及感官和理化性质之间的关系。在所有的感官属性中，酸度强度被揭示为喜欢/不喜欢的主要驱动因素，并确定了两种不同的消费者偏好模式：“低酸性石榴爱好者”和“酸性石榴爱好者”。种子特性，如木本风味的强度和种子/假种皮比率也是偏好的关键驱动因素。还建立了感官和理化性质之间的关系。有趣的是,甜味感知与低可滴定酸度水平的相关性比与高总可溶性固形物水平的相关性更强。证实酸度水平是质量评估的关键衡量标准。“H3/27”是新品种中最有希望的，因为它具有“Mollar”品种的内部特性以及外部和内部的红色颜色，这使得它对消费者更具吸引力。这项研究表明，具有非常不同的感官特性的石榴品种在市场上仍有空间，并强调需要开发感官标签，以帮助消费者做出正确的选择。
