Intrinsic and extrinsic attributes related to the influence of growing altitude on consumer acceptability and sensory perception of fresh apple

Cantin, C.M. ; Gracia, A. (Universidad de Zaragoza)

Resumen: BACKGROUND: Growing altitude might have an effect on the quality of fresh apple and therefore on the perception of sensory attributes and on acceptance by consumers. On the other hand, extrinsic information provided to the consumer might affect consumer acceptability and sensory perception of the fruit''s main quality traits. The main objective of this work was to study the effect of the growing altitude on the physico-chemical attributes (soluble solid content (SSC), flesh firmness, fruit weight (g), and titratable acidity (TA)), consumer acceptability, and perception of the main sensory attributes (sweetness, acidity and texture) of two reference apple cultivars (‘Golden D.’ and ‘Reineta’) by using a panel of 195 consumers. A secondary objective was to study whether extrinsic information about cultivar and growing place have an effect on the consumer perception and acceptance of fresh apple. RESULTS: Significant effects on physico-chemical and sensory attributes were found for ‘Golden D.’ and ‘Reineta’ apple cultivars due to the growing altitude, and they were perceived by consumers. Moreover, extrinsic information about the cultivar and the growing site influenced consumers'' sensory perceptions significantly. CONCLUSIONS: This work demonstrated that differences between apple fruit grown at different altitudes can be perceived by consumers. We demonstrated the importance of providing consumers with information about the cultivar and the growing place to increase their acceptance and support local produce. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Idioma: Inglés

DOI: 10.1002/jsfa.11656

Año: 2022

Publicado en: Journal of the science of food and agriculture 102, 3 (2022), 1292-1299
ISSN: 0022-5142

Factor impacto JCR: 4.1 (2022)

Categ. JCR: AGRICULTURE, MULTIDISCIPLINARY rank: 11 / 58 = 0.19 (2022) - Q1 - T1
Categ. JCR: CHEMISTRY, APPLIED rank: 20 / 72 = 0.278 (2022) - Q2 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 47 / 142 = 0.331 (2022) - Q2 - T2

Factor impacto CITESCORE: 8.2 - Agricultural and Biological Sciences (Q1) - Nursing (Q1) - Biochemistry, Genetics and Molecular Biology (Q1)

Factor impacto SCIMAGO: 0.747 - Food Science (Q1) - Agronomy and Crop Science (Q1) - Nutrition and Dietetics (Q2) - Biotechnology (Q2)

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Econom.Sociol.Polit.Agra. (Dpto. CC.Agrar.y Medio Natural)