Combining sensory evaluations and experimental auctions to assess consumers’ preferences for fresh fruit quality characteristics

Keyphrases

• Consumer Preferences 100%
• Fruit Characteristics 100%
• Sensory Evaluation 100%
• Experimental Auctions 100%
• Fresh Fruit Quality 100%
• Quality Characteristics 66%
• Sweetness 66%
• Apple Varieties 66%
• Internal Quality 66%
• Indicator Variables 66%
• United States 33%
• Fresh Fruit 33%
• Objectively Measured 33%
• Consumer Acceptance 33%
• Acidity 33%
• Quality Attributes 33%
• Explanatory Power 33%
• Evaluation Questionnaire 33%
• Honeycrisp 33%
• Incentive Mechanism 33%
• Textural Features 33%
• Second-price Auction 33%
• Consumer Valuation 33%
• Fresh Apple 33%
• External Quality 33%
• Variety Samples 33%

Food Science

• Raw Fruit 100%
• Fruit Quality 100%
• Sensory Evaluation 100%
• Sweetness 66%
• Quality Attribute 33%

Agricultural and Biological Sciences

• Fruit Quality 100%