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Does this fruit look appetizing? Psychometric modeling of fruit consumption preferences
¿Es esta fruta apetitosa? Modelamiento psicométrico para las preferencias del consumo de fruta
DOI:
https://doi.org/10.15446/acag.v71n3.101041Palabras clave:
food quality, consumer behaviour, sensory evaluation, fruits, psychophysics (en)calidad de los alimentos, comportamiento del consumidor, evaluación sensorial, frutas, psicofísica (es)
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Consumers’ sensory evaluation of fruits to determine the expected quality is a frequent practice. However, consumers’ assessment of fruit quality is an ambiguous concept. This research aimed to determine the preferred fruit image when consumers decide that it is ready to eat, or it is too old. This within-subjects experimental design was conducted through an online survey using four fruits: avocado, banana, lulo, and guava. The questionnaire used a two-alternative forced-choice method: From a pair of fruit images, participants chose which one they preferred to eat, and which was too old. The results showed that participants do not always agree on the fruit image they find to be ready to eat, whereas the results for assessing an old fruit mimic the fruit maturity condition. Thus, food quality standards should use sensory evaluations that assess ideas that matter to the consumer. The value of this research is to provide a methodological approach to evaluate the consumers’ expectations, which will be helpful within agricultural processes and the distribution chain.
La evaluación sensorial de frutas para determinar la calidad esperada por los consumidores es una práctica frecuente. Sin embargo, la evaluación de la calidad de las frutas por parte del consumidor es un concepto ambiguo. El objetivo de este estudio fue determinar la imagen de fruta preferida por los consumidores con base en si está lista para comer o ya está muy vieja. Este diseño experimental intra-sujeto se realizó a través de una encuesta en línea usando cuatro frutas: aguacate, banano, lulo y guayaba. El cuestionario utilizó la metodología de elección forzada: de dos imágenes de frutas, los sujetos eligieron cuál comerían y cuál estaba muy vieja. Los resultados muestran que los participantes no siempre concuerdan en la imagen de fruta que consideran lista para comer, mientras que los resultados de la evaluación de fruta vieja sí reflejan la condición de madurez. Por lo tanto, los estándares de calidad de alimentos deben usar evaluaciones sensoriales que permitan establecer ideas relevantes para el consumidor. El valor de esta investigación es proveer una aproximación metodológica para evaluar las expectativas del consumidor, lo cual será útil en procesos agrícolas y en la cadena de distribución.
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