title: Identifying promising accessions of cherry tomato: a sensory strategy using consumers and chefs.
abstract: BACKGROUND
  An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10 years. In this context, producers need information on the sensory characteristics of new cultivars and their perception by potential consumers. The aim of the present work was to obtain a sensory characterisation of nine cherry tomato cultivars produced under Brazilian organic cultivation conditions from a chef and consumer perspective. Nine organic cherry tomato genotypes were evaluated by ten chefs using an open-ended question and by 110 consumers using a check-all-that-apply question.
  
  
  RESULTS
  Both methodologies provided similar information on the sensory characteristics of the cherry tomato accessions. The superimposed representation of the samples in a multiple factor analysis was similar for consumers' and chefs' descriptions (RV coefficient 0.728), although they used different methodologies. According to both panels, cherry tomatoes were sorted into five groups of samples with similar sensory characteristics.
  
  
  CONCLUSIONS
  Results from the present work may provide information to help organic producers in the selection of the most promising cultivars for cultivation, taking into account consumers' and chefs' perceptions, as well as in the design of communication and marketing strategies.
authors: Bolsista CNPq/Embrapa Food technology, Rio de Janeiro, RJ, Brazil; Embrapa Food Technology, Av. das Américas, 29501, CEP 23.020-470, Rio de Janeiro, RJ, Brazil.
authors: Mariella C
authors: MC
authors: Rocha
authors: Rosires
authors: R
authors: Deliza
authors: Gastón
authors: G
authors: Ares
authors: Daniela De G C
authors: Dde G
authors: Freitas
authors: Aline L S
authors: AL
authors: Silva
authors: Margarida G F
authors: MG
authors: Carmo
authors: Antonio C S
authors: AC
authors: Abboud
mesh_terms: D003258:Consumer Behavior; D005518:Food Preferences; D005838:Genotype; D018551:Solanum lycopersicum / Q000145:classification* / Q000235:genetics; D013649:Taste