Consumer preferences for rockmelons in Australia

Khatri, Yunus and Wei, Sherrie and Wei, Fengheng (2008) Consumer preferences for rockmelons in Australia. International Journal of Consumer Studies, 32 (2). pp. 179-183. ISSN 1470-6423

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Official URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1470-...

Abstract

On the demand side, consumer's decision choice for rockmelon is often compounded by a number of factors including quality, which is often not related to the visual characteristics observed in fruits such as bananas or mangoes. On the supply side, there is a general lack of understanding of consumer response towards rockmelon attributes in Australia and consequently, great fluctuations of demand and hence supply of the fruit. Thus, objectives of this study were to evaluate and compare analytical measures by instruments and sensory assessments by consumers based on sweetness levels (8–13 oBrix) of rockmelons. Results indicated that there was a large variation in texture, juiciness and flavour for each oBrix level. A significant correlation coefficient (r = 0.829) was obtained between analytical and sensory measures for sweetness. High organoleptic scores for flavour were noted among the higher sweetness levels. It is recommended that due to the change in consumer acceptability, marketing of rockmelons should not be solely based on oBrix levels; other attributes such as flavour, texture and juiciness should be utilized.

Item Type:Article
Additional Information:On the demand side, consumer's decision choice for rockmelon is often compounded by a number of factors including quality, which is often not related to the visual characteristics observed in fruits such as bananas or mangoes. On the supply side, there is a general lack of understanding of consumer response towards rockmelon attributes in Australia and consequently, great fluctuations of demand and hence supply of the fruit. Thus, objectives of this study were to evaluate and compare analytical measures by instruments and sensory assessments by consumers based on sweetness levels (8–13 oBrix) of rockmelons. Results indicated that there was a large variation in texture, juiciness and flavour for each oBrix level. A significant correlation coefficient (r = 0.829) was obtained between analytical and sensory measures for sweetness. High organoleptic scores for flavour were noted among the higher sweetness levels. It is recommended that due to the change in consumer acceptability, marketing of rockmelons should not be solely based on oBrix levels; other attributes such as flavour, texture and juiciness should be utilized.
Keywords:Brix;, rockmelons, sensory analysis, sweetness
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
D Veterinary Sciences, Agriculture and related subjects > D640 Food and Beverages for the Consumer
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:4341
Deposited By:INVALID USER
Deposited On:30 Mar 2011 19:20
Last Modified:26 Feb 2013 20:48

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