Development of a sensory quality index for strawberries based on correlation between sensory data and consumer perception

The aim of the present work was to develop a sensory quality index for the appearance and odour of strawberries based on consumer perception. Six samples of strawberries with different degrees of ripeness and deterioration were evaluated by a trained sensory panel and a consumer panel. Using principal component analysis, the sensory quality of strawberries was defined by two indices, one related to the sensory deterioration and another related to the intensity of desirable sensory attributes. As expected, consumer acceptability and intention to purchase strawberries decreased as sensory deterioration index increased and desirable attributes index decreased. A sensory quality index was calculated by correlating consumer acceptability scores with the aforementioned indices. This index allows objective evaluation of the sensory quality of strawberries using a trained assessors panel. Limits for this index could be used in quality control programs or to estimate sensory shelf life of strawberries. The methodology applied in the present work could be applied to other products in order to develop appropriate sensory quality indices based on consumer perception.