Consumer Preferences for Fresh Tomato at the European Scale: A Common Segmentation on Taste and Firmness

Abstract : Although tomato flavor has not been a major goal for breeders, nowadays it becomes important as it is a subject of consumer complaint. A better knowledge of tomato consumer preferences, at the European level, should provide the basis for improvement of fruit quality and for market segmentation. In the framework of a large European project, 806 consumers from 3 countries, The Netherlands, France, and Italy, were presented with a set of 16 varieties representing the diversity of fresh tomato offer in order to evaluate their preferences. In parallel, sensory profiles were constructed by expert panels in each country. Preference maps were then constructed in each country revealing the structure of consumer preferences and allowing identification of the most important characteristics. Then a global analysis revealed that preferences were quite homogeneous across countries. This study identified the overall flavor and firmness as the most important traits for improving tomato fruit quality. It showed that consumer preferences from different European countries, with different cultures and food practices, are segmented following similar patterns when projected onto a common referential plan. Moreover, the results clearly showed that diversification of taste and texture is required to satisfy all consumers' expectations as some consumers preferred firm tomatoes, while others preferred melting ones and were more or less demanding in terms of sweetness and flavor intensity. Detailed comparisons also showed the importance of the fruit appearance in consumer preference. Practical Application: The consumer preferences for fresh market tomato were studied in 3 European countries. The main descriptors for further breeding for consumer satisfaction were identified. Four clusters of consumers were identified in the overall analysis, the 3 countries contributing the same way to each cluster. The impact of appearance in the preferences was also underlined.
Type de document :
Article dans une revue
Journal of Food Science, Wiley, 2010, 75 (9), pp.S531-S541. <10.1111/j.1750-3841.2010.01841.x>
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Soumis le : mercredi 27 novembre 2013 - 18:33:28
Dernière modification le : vendredi 24 février 2017 - 01:02:17
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Mathilde Causse, Chloé Friguet, Clément Coiret, Mélanie Lépicier, Brigitte Navez, et al.. Consumer Preferences for Fresh Tomato at the European Scale: A Common Segmentation on Taste and Firmness. Journal of Food Science, Wiley, 2010, 75 (9), pp.S531-S541. <10.1111/j.1750-3841.2010.01841.x>. <hal-00910339>



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