Bolzano, 25th November 2016

2

UR GRAPPE

Development and adaptation of sensory methodologiesSensory quality & drivers of liking in relation with raw material, practices and processes

Typicallity and terroirPerception and behavior of elderly consumers

Cécile Coulon-Leroy Ronan SymoneauxIsabelle Maître

Introduction

Daillant-Spinnler et al., 1996 , aeger, S. R,1998 3

Apple is the most produced and consumed fruit in France and in Europe.

The importance of fruit texture and taste for consumers was shown in different studies

However, a fine segmentation of apple consumers on a large selection of cultivars was not been carried out until now.

Identification of the sensory drivers of apple liking in large range of apples

How integrate consumers sociodemographics and behavior in the clustering

Aim of the work

4

The strategy followed to identify sensory drivers

Trained panel for sensory characterization

48 apples cultivars representative of apple sensory diversity

with « old and recent cultivars »From several providers for some cultivars

Fruit calibration without defects and homogeneous

Trained panel Physico-Chemical Analysis

Firmness, Brix and Total Acidity

Consumer Tests

15 trained tasters (36 sessions of training)43 sensory attributes on

texture, taste, odor and aroma

The hedonic test perfomed with 224 consumers

224 consumerseating apples regularlyat least once a month

Gender and age balanced

Three sessions with one week between each

Evaluation of two eighth of pealedapples under red light Added questions relative to socio

demographics, uses and behavior, apples consumption

Why are we so attentive to presentation order

5,4

5,9

6,4

6,9

7,4

7,9

8,4Sw

eetn

ess

Random OrderSame Order

The strategy followed to identify sensory drivers

Trainedpanel

Trained panel

Physico-Chemical Analysis

Consumer Tests

31 a

pple

s Sensory

description

43 descriptors 224 consumers

Consumers

liking

Sociodemographics, uses,

attitudes variables

Consumers

characteristics

31 applesSegmentation and keydriver

identification

Group characterization

Clusteringaround

Latent Variable

Vigneau,Qannari, 2002

Sensory characteristic by apple cultivar

0

1

2

3

4

5

6

7

8

Chailleux

Juliet

Cox's Orange Pippin

Reinette de Brive

Aver

age

Scor

e

Diversity of sensory characteristics in apples

Crunchy

Juicy

Fondant

Sweet

Sour

Odor Intens.Aromatic Int..

Pineapple-Banana

Forest Earth

Rustic

Citrus

White Floral

Ripe Fruits

Green Ar.

-6 -4 -2 0 2 4 6

-20

24

Dim 1 (37.16%)

Dim

2 (2

2.52

%)

ARI

ARI2

BC2CHA

CM

COXCRI

DJU

DLC

DLSDLT

FJ

GD

GRGR2

GS

GSA

HCHC2 JAZ

JON

JUL PIL

PIN

RA

RBR

RCLO RG

RGC SW

TT

+ Rustic, Fondant– Crunchy, Citrus, Aroma Intensity + Ripe Fruit & Sweet

+ Juicy, Exotic Fruits, Sweet, Aroma Int.– Forest Earth, Rustic

+ Juicy, Crunchy, White Floral , Odorant- Fondant

+ Green note, sour, citrus– Sweet

+ Fondant-Sweet, Aroma Int. Ripe Fruits

+ Fondant, Ripe fruit– Crunchy, Juicy

Do consumers like the same characteristics ?0

2040

6080

100

X1

X48

X49

X22

X14

3X

58X

63X

41X

146

X57

X20

4X

209

X12

9X

168

X19

X11

3X

59X

116

X20

5X

206

X22

4X

235

X19

5X

217

X12

X16

0X

15X

90X

158

X21

6X

225

X36

X24

1X

100

X12

1X

171

X6

X12

5X

86X

166

X96

X10

1X

33X

175

X13

5X

148

X89

X44

X21

2X

136

X47

X18

8X

78X

142

X23

2X

53X

172

X23

4X

240

X23

9X

9X

51X

64X

155

X45

X98

X17

X72

X12

2X

30X

77X

180

X69

X19

4X

185

X15

4X

128

X14

X26

X11

9X

130

X55

X10

2X

211

X23

X15

2X

222

X35

X16

2X

54X

236

X38

X13

3X

183

X22

9X

231

X37

X10

7X

141

X84

X21

4X

199

X22

0X

95X

80X

221

X22

8X

124

X13

2X

2X

106

X7

X76

X15

3X

167

X4

X99

X28

X14

0X

149

X75

X31

X32

X43

X20

2X

70X

164

X50

X11

7X

103

X11

5X

87X

8X

93X

92X

105

X11

1X

174

X23

0X

18X

131

X18

7X

137

X16

9X

40X

120

X3

X16

X34

X65

X13

4X

190

X20

7X

210

X15

7X

177

X18

9X

208

X11

X10

9X

24X

197

X11

0X

227

X29

X91

X14

5X

20X

127

X12

3X

68X

83X

226

X39

X88

X10

X18

2X

200

X17

3X

233

X17

6X

191

X27

X79

X18

1X

242

X61

X74

X19

6X

114

X21

X94

X67

X11

2X

179

X71

X23

7X

52X

163

X73

X60

X23

8X

138

X13

9X

170

X15

6X

165

X20

1X

5X

178

X14

7X

218

X14

4X

161

X19

2X

223

X25

X10

4X

108

X15

9X

215

X15

0X

213

X20

3

CLV dendogramm

group1group2group3group4

A cluster sensitive to Texture

Group 1 (32%)Texture

+ Juicy/Crunchy- Fondant

Taste+Sweet

Aroma Intensity

R²

A fondant or mealy apples likers ?

Group 2 (19%)Texture

+ FondantAroma- Green Taste- Acid

+ Sweet

Sweet and aromatic sensitive consumers

Group 3 (26%)Taste

+ SweetAroma

+ Sweet / RoseExotic Fruit- Forest Floor/Green

Aroma sensitive group

Group 4 (23%)Aroma Intensity

Aroma+ Exotic Fruit

- Rustic/ Forest FloorTaste

+Sweet+ Acid

Relations with sociodemographics, uses and behavior

Texture Sensitive

Texture+ Juicy/Crunchy

- FondantTaste

+SweetAroma Intensity

Fondant Likers

Texture + Fondant

Aroma- Green Taste- Acid

+ Sweet

Sweet and Fruitynotes Likers

and acidulous

Taste+ SweetAroma

+ Sweet / Rose ExoticFruit

-Forest Floor/Green

Exotic notesLikers and Sweet

Aroma IntensityAroma

+ Exotic Fruit- Rustic/ Forest Floor

Taste+Sweet

Young people are more represented

Attentive to packaging but not to the origine

Crunchy apples likers

Tentation, Granny Smith, Jazz

Always peel apples

Not interested by crunchy apples

Belchard Chantecler, Caméo, Fuji

Consumers who get applesdirectly from producers are

more represented

Frequently eat apples in baked/cooked desserts

Goldrush, Pink Lady, Cox’s Orange Pippin

Contradiction withattributes they declared

importantcrunchy versus aroma

Belchard Chantecler, Goldrush, Golden of Savoie

Conclusions

18

Depending on the group, texture, taste and aroma are more or less important.

Sweetness is always a main preference keydriver but not to the same extent for all consumers

Some consumers are certainly sensitive to the crunchy texture and juicy product, as has already been shown in the literature,

BUT… some others more pay attention to fondant texture and others to the flavor and aroma of apples

Consumers are not always aware about the sensory characteristics they really like

This methodology is powerful to identify sensory drivers and find relations between clusters of consumers and consumers characteristics

Perspectives

19

• Repeat the experience on different places, with more consumers…

• Build a large database accross countries…

• Add peal and color of apples…

• Worked on very small sensory space…

• Improve communication about apples sensory characteristics for improvingconsumers knowledge

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Bolzano, 25th November 2016