Sensory Characteristics and Consumer

Acceptance and Purchase Intention Toward

Fresh-Cut Potatoes
Mónica Montouto-Graña, Sonia Cabanas-Arias, Silvia Porto-Fojo, Ma Lourdes Vázquez-Odériz, and Ma Angeles
Romero-Rodrı́guez

Abstract: For a new product to succeed in the market, it must be accepted by consumers. This study investigates
consumer opinions on fresh-cut potatoes packaged under vacuum and under a modified atmosphere using home use
tests. The data obtained were related to demographic characteristics and patterns of consumption and to purchase
intention toward potatoes and other vegetables. The sensory characteristics evaluated by a panel of assessors trained in
the sensory evaluation of potato were also considered. The results indicate that although both products were accepted by
the consumer, vacuum-packed potatoes received slightly higher ratings and more consumers intended to purchase this
product.
Keywords: acceptance, packaging, potato, purchase, sensory intention

Practical Application: The fresh-cut potato packaged under vacuum is a product with all the sensory characteristics that
will be accepted by the consumers. The adaptation to the productive process at the industrial level, it can be performed
with enough guarantees that the product will definitely be purchased by the consumers.

Introduction assess product sensory acceptability (Boutrolle and others 2005).

In recent years, a rapid market growth for fresh-cut fruits and Hedonic scales and preference tests are common instruments used
vegetables has been observed due to the consumers’ increased de- when decisions on market introductions are made (Hersleth and
S: Sensory & Food

mand for convenience, fresh-like quality, and high nutritive value others 2005).
(Rico and others 2007; Jang and Moon 2011; Oner and Walker Information about consumers’ preferences is relevant for the
Quality

2011). Fresh-cut potatoes may represent an interesting product to
add to existing fresh-cut products (Cabezas-Serrano and others
2009).
Raw prepeeled potatoes form the basis for minimally processed
ready-to-cook potatoes. This product is an alternative to pre-
cooked vacuum-packed or canned potatoes (Thybo and others
2006). One consequence of peeled and/or cutting the potato
is the change in color due to enzymatic browning (Tudela and
others 2002). Antibrowning substance use, along with packag-
ing and refrigeration, guarantees high quality and long shelf life
(Rocculi and others 2007).
The main concern of the food industry is to fulfill consumer
needs. It is thus crucial for the food industry to explore and to
understand consumer preferences. In partnership with market-
ing services, corporate sensory teams aim to measure these con-
sumer preferences. Sensory evaluation by consumers is important
in product development itself for new-product development guid-
ance, product improvement, and optimization (Choi and others
2007). The hedonic tests carried out by sensory analysts attempt to
MS 20110464 Submitted 4/11/2011, Accepted 8/30/2011. Authors are with to their ability to discriminate differences in sensory properties
the Dept. of Analytical Chemistry and Food Science, Faculty of Science, Univ. of
Santiago of Compostela, 27002 Lugo, Spain. Direct inquiries to author M a Angeles
Romero-Rodrı́guez (E-mail: angeles.romero@usc.es).
food industry, both for modifying/improving the product accord-
ing to these preferences and for developing new products. In ad-
dition, knowledge about customers’ age, gender, demographics,
and so on. is itself relevant. Indeed, an important area for strategic
product development is the identification of possible consumer
segments and the evaluation of the influence of their individual
characteristics on the liking patterns and on the uncertainty in the
choice.
Food testing by consumers in their home is considered more
optimal compared with laboratory testing and central location
testing with regard to realism while tasting and eating a product
sample (Hersleth and others 2005). In home use tests (HUTs),
products can be tested under their normal conditions of use but
more time is required to obtain responses and the possibility of
nonresponse is greater (Meilgaard and others 1999). HUTs should
be used whenever the product consumption is expected to be very
contextual (Boutrolle and others 2007).
On the other hand, in sensory analysis, one of the most im-
portant tools is the quantitative characterization of the perceivable
product attributes using quantitative descriptive analysis (QDA)
method (Stone and Sidel 2004). This method uses trained pan-
elists who are selected from a large pool of candidates according
among samples of the specific product type for which they are
to be trained. QDA method relies heavily on statistical analysis
to determine the appropriate terms, procedures, and panelists to

C 2011 Institute of Food Technologists

 R

S40 Journal of Food Science r Vol. 71, Nr. 1, 2012 doi: 10.1111/j.1750-3841.2011.02453.x
Further reproduction without permission is prohibited
Acceptance of potatoes packaged . . .

be used for analysis of a specific product (Meilgaard and others are prepared using a laminated material (ARIPLEX-2) composed
1999). of biaxially oriented polyamide (thickness of 15 μm) and polyethy-
The aim of this study was to determine consumer opinions on lene (thickness of 120 μm). The plastic bag specifications are as
potatoes packed under vacuum and modified atmosphere using follows: a total thickness of 110 μm, oxygen transmission rate of
the HUT and to relate it to ratings given by trained assessors and 25 cm3 /m2 · day (25 ◦ C 0% RH) and a water transmission rate of
to sociodemographic characteristics and patterns of consumption 4 g/m2 · day (38 ◦ C 90% RH).
and consumer purchasing. Potatoes suitable for processing (weighing approximately 100 g
each) were selected, cleaned with a compressed air–water pis-
Materials And Methods tol, peeled manually with a knife, and washed with water be-
fore immersion in a 1:4 v/v ratio of antibrowning solution (0.1%
Materials ascorbic acid + 0.5% citric acid) for 5 min. The treated potatoes
Potatoes (Solanum tuberosum L. “Kennebec”), grown in Vilalba were allowed to drain and immediately were then vacuum packed
(Lugo, Spain) and qualifying for the EU Protected Geographical (3 or 4 whole potatoes per pack). The process was repeated a week
Indication label “Pataca de Galicia” were harvested in September, later, and the samples were packed in modified atmosphere with
and 100 kg was stored at 7 ◦ C until processed as described below. 100% N2 .
Citric acid and ascorbic acid were supplied by Sigma Chemical Co. After packaging, the 2 products were placed in a cooling cham-
(St. Louis, Mo., U.S.A.). Vacuum packing bags were supplied by ber at 4 ◦ C for preservation and maintenance in optimal conditions
Plásticos Arias S.L. (Lugo, Galicia, Spain). These bags (17 × 25 cm) until consumption. Before 7 d after packaging, the potatoes were
evaluated by the consumers. In parallel, sensory evaluation of the
Table 1– Results (%) of the frequency of potato and processed veg-
samples by a panel of trained tasters was performed.
etable products consumption by consumers.
1 to 3 Table 3– The results of the Student’s t-test between the mean scores
Vegetable times provided by trained tasters for potatoes packed under vacuum and
product Daily a week Fortnightly Occasionally Never under a modified atmosphere.
Potato 39 54 − 6 1 Modified
Washed, cut, and 19 18 3 30 30
peeled
Descriptor Vacuum atmosphere Signification
Vacuum 1 7 10 47 35
Odor intensity raw potato 4.68 4.55 0.187
packaged
External moistness raw potato 5.73 5.86 0.187
Canned 2 28 20 37 13
Canned in glass 1 14 23 48 14 External firmness raw potato 7.44 5.75 0.000a
jar Internal moistness raw potato 6.58 7.12 0.006b
Frozen 5 33 29 28 5 Internal firmness raw potato 6.86 7.05 0.0.59
Internal color raw potato 4.66 4.81 0.140
Internal color boiled potato 3.96 4.07 0.249
Table 2–The scores (mean and standard deviation) provided by con- Odor intensity boiled potato 5.45 5.56 0.185
sumers for potatoes packed under vacuum (V) and under a modified Moistness in the mouth 2.33 4.44 0.000a

S: Sensory & Food

atmosphere (MA) and the Wilcoxon test results. boiled potato
Appearance Flavor Texture Overall Pastiness boiled potato 2.63 4.18 0.000a

Quality
V MA V MA V MA V MA Sweetness boiled potato 3.73 3.69 0.650
Acidity boiled potato 4.88 5.04 0.122
Mean 5.47 5.45 5.28 4.99 5.21 4.96 5.28 5.05
Flavor intensity boiled potato 5.49 5.55 0.908
Standard 1.42 1.34 1.37 1.43 1.20 1.37 1.15 1.30
deviation Aftertaste persistence boiled 5.81 5.64 0.106
Test Wilcoxon 0.542 0.009a 0.042b 0.044b potato
a
P < 0.01, b P < 0.05. a
P < 0.001, b P <0.01.

Odour intensity raw potato Figure 1–The sensory profile of potatoes packed
10 under vacuum (V) and under a modified
Aftertaste persistence boiled potato External moistness raw potato
atmosphere (MA).
8

Flavour intensity boiled potato External firmness raw potato

6

Acidity boiled potato Internal moistness raw potato

2

Sweetness boiled potato

Internal firmness raw potato

Pastiness boiled potato Internal colour raw potato

Moistness in the mouth boiled potato Internal colour boiled potato

Odour intensity boiled potato

V MA

Vol. 71, Nr. 1, 2012 r Journal of Food Science S41

 Acceptance of potatoes packaged . . .

Consumer study For this evaluation, each consumer received a bag of potatoes
Consumer response to vacuum-packed and modified- packed under vacuum. One week later, each consumer was given
atmosphere potatoes was evaluated by HUTs using a sample of another bag of potatoes packed under modified atmosphere. Si-
300 consumers (Meilgaard and others 1999; Stone and Side 2004). multaneously, the consumer received a questionnaire in both cases
Consumers were recruited in Galicia (NW Spain), which is one that consisted of 3 parts:
of Spain’s regions with the highest potato production. A selection (1) Characterization of the population sample under study. Data
criterion was the interest of participants and their availability to on sex, age, marital status, education level, employment status, and
participate in the study. All consumers participated voluntarily and number of people living in the household were collected.
they received no monetary compensation at the end of the study. (2) Assessment of purchasing habits and frequency of consump-
tion (daily, 1 to 3 times per week, fortnightly, occasionally, or
never) potatoes and other vegetables preserved with different treat-
Table 4– The results of the chi-square test between the purchase in- ments (vegetable washed, sliced and peeled, vacuum-packed veg-
tention for the 2 types of potatoes and consumer characteristics. etable, canned vegetables in glass jar, canned vegetables, and frozen
Modified vegetables).
Variable Vacuum atmosphere (3) Knowledge of product acceptance by consumers using a 7-
Age 0.030a 0.025a
point hedonic scale (1—dislike very much, 2—dislike, 3—dislike
Sex 0.556 0.904 slightly, 4—neither like nor dislike, 5—like slightly, 6—like, and
Marital status 0.460 0.769 7—like very much) addressing the sensory attributes of appearance,
Study level 0.053 0.317 texture, flavor, and overall product. Finally, we have included a
Employment situation 0.511 0.550 question to the intention of purchasing the packaged potatoes
Number of people home 0.536 0.438
Purchase manager 0.374 0.075 (once seen, prepared and tested each product).
Place food purchase 0.355 0.394
Home kitchen manager 0.552 0.431 Sensory analysis
Consumption of vegetable washed, 0.200 0.062
sliced, and peeled In parallel with the consumers study described above, the sam-
Consumption of vacuum-packed 0.121 0.475 ples were evaluated by a panel of potato tasters (6 men and
vegetable 6 women) whose training and performance have been described
Consumption of canned vegetables in 0.626 0.345 elsewhere (Montouto-Graña and others 2002). At the time of
glass jar
Consumption of canned vegetables 0.057 0.560 the present study, the panel had 10 y of experience with potato
Consumption of frozen vegetables 0.496 0.008b tasting, and its performance had been evaluated periodically. To as-
Frequency of potato consumption 0.193 0.411 sess each assessor’s discriminatory capacity and reproducibility, we
Mode of provision of potatoes 0.004b 0.036a performed an analysis of variance with 2 factors (sample and repe-
a
P < 0.05, b P < 0.01. tition) for each assessor and each attribute, as well as a multivariate
S: Sensory & Food

Figure 2–A multiple correspondence analysis

2 >60 Purchase intention between age, mode of provision of potatoes, and
Quality

Yes purchase intention for vacuum-packaged

FS <20
Non
potatoes.
1 31-40

non 41-50 S Age

Dimension 2

H FM <20 years
0 21-30 years
yes 31-40 years
51-60
41-50
21-30 years 51-60 years
-1
>60 years

Provision mode
FS: fruit shop
-2 S: supermarked
H: hipermarcked
FM: family production

-3
-1 0 1 2 3
Dimension 1

Discrimination measures

Dimension
1 2 Mean
Purchase intention 0.545 0.044 0.294
Mode provision 0.428 0.586 0.507
Age 0.367 0.611 0.489
Total 1.340 1.241 1.290
% variance 44.651 41.379 43.015

S42 Journal of Food Science r Vol. 71, Nr. 1, 2012

Acceptance of potatoes packaged . . .

analysis of variance of the entire data matrix. To evaluate the overall
quality of the panel, we performed a 3-factor analysis of variance
(factors sample, repetition, and assessor), with particular consider-
ation of the interaction sample × assessor (Montouto-Graña and
others (2002). The results have been entirely satisfactory.
Packs of potatoes were opened and were evaluated both be-
fore and after boiling. Boiled potatoes were allowed to cool to
room temperature and were cut in quarters before evaluation
(potatoes were boiled whole without added salt for 50 min in
1.5 L of water per kg of potatoes using a 2000-W hotplate). For
evaluation, a modified form of the sensory profile developed by
Montouto-Graña and others (2002) was employed: raw potatoes
were scored for odor intensity, external and internal moistness,
internal color, and external and internal firmness. Boiled potatoes
were scored for internal color, odor intensity, moistness in the
mouth, pastiness, sweetness, acidity, flavor intensity, and aftertaste
persistence. The descriptors were evaluated using 10-cm unstruc-
tured scales. For both raw and boiled potatoes, 2 duplicate samples
of each kind were presented to each panelist in random order. The
samples were identified with 3-digit numbers.
Statistical analysis
A percentage calculation was used to determine the profile of
consumers and their habits, their frequency of consumption, their
acceptance of potatoes packed under vacuum and modified atmo-
sphere, and their purchase intentions.
The existence of significant differences between the assessment
of acceptance (appearance, texture, flavor, and overall product) by
consumers of each product was evaluated by a Wilcoxon test for
related samples. The relationship between the scores given to the
appearance, the taste and the texture, and the scores awarded to
the overall product was analyzed by the Spearman correlation.
Student’s t-test for related samples was applied to identify any
differences between the scores given by the panel of trained
tasters to different descriptors of the 2 types of packaged
potatoes.
A sign test was applied to verify the existence of significant
differences between the purchase intentions for the 2 packaged
products.
Multiple correspondence analysis is a statistical technique that
allows one to look into the association of 2 or more categori-
cal variables and display them jointly on a bivariate graph. The
proximity of the plotted points is related to the level of associ-
ation between these variables (Mazzocchi 2008). In this study, a
multiple correspondence analysis and a chi-square test were used
to establish the relationship between purchase intention and con-
sumer characteristics, consumption habits, and the acceptance of
the 2 types of packaged potatoes.
All statistical calculations were performed using SPSS v.17.0 for
Windows (SPSS Inc., Chicago, Ill., U.S.A.).
Results and Discussion
Consumer profile
Of the 300 people who participated in this study, 38% were
men, and 62% were women; 52% were younger than 30 y, 23%
were between 31- and 50-y old, 13% were between 51- and 60-y

Purchase intention Figure 3–A multiple correspondence analysis

yes between age, mode of provision of potatoes, the
non frequency of consumption of frozen vegetables,
2 and purchase intention for potatoes packaged

S: Sensory & Food

under a modified atmosphere.
Age
1 <20 <20 years

Quality
non FM >60 21-30 years
21-30 W O
FS 31-40
31-40 years
0 41-50
N
Dimension 2

H F 41-50 S 51-60 years

yes >60 years
-1
51-60
Provision mode
-2 FS: fruit shop
S: supermarked
H: hipermarcked
-3 FM: family production

D
-4 Frequency of consumption
of frozen vegetables
D: daily
-5 W: 1-3 times a week
-2 -1 0 1 2 F: fortnightly
Dimension 1 O: occasionally
N: never

Discrimination measures

Dimension Mean
1 2
Purchase intention 0.262 0.193 0.227
Mode provision 0.394 0.310 0.352
Consumption frozen vegetables 0.396 0.632 0.514
Age 0.457 0.226 0.342
Total 1.508 1.362 1.435
% variance 37.709 34.041 35.875

Vol. 71, Nr. 1, 2012 r Journal of Food Science S43

 Acceptance of potatoes packaged . . .

old, and 12% were over 60-y old; 21% had primary education,
34% had high school education, 42% had university-level educa-
tion, and only 3% of the respondents had no formal education.
Most respondents worked (40%), 15% were homemakers, 8% were
retired, 4% were unemployed, and the rest were students. In terms
of living arrangements, 3% of the respondents lived alone, 12%
lived with 1 person, 30% with 2, 31% with 3, and 24% with 4 or
more people.
ments (13%). The respondent was mostly responsible for cooking
at home (85%) compared with 15% who do not cook ever.
Potato consumption is very important because 39% of the re-
spondents consumed potatoes daily, and 54% did so 1 to 3 times per
week. As for the consumption of processed vegetables, the more
frequently consumed were frozen products; followed by products
that had been washed, cut, and peeled; canned products; and fi-
nally, vacuum-packaged products (Table 1).

Purchasing habits and frequency of consumption Consumer acceptance of potatoes packed under vacuum
of processed vegetable products and potato and under modified atmosphere
Most of the respondents were responsible for purchasing food Consumers liked the packaged potatoes. When assessing the
at home (76%), 15% of consumers never made the purchase of appearance, taste, texture, and overall experience using the 7-
food, and 9% were accompanying to make this purchase. The point scale, they scored both presentations with values above 4
most common place for food purchases was a supermarket (67%). (Table 2).
The rest of consumers made the food purchase in hypermarkets To check for significant differences in the results for the 2 potato
(19%), specialty stores (1%), or a combination of these establish- packaging methods for each of the sensory attributes, we applied
the Wilcoxon test for related samples. Table 2 shows significant
Table 5– The results of the chi-square test between the purchase in- differences in all attributes evaluated, except for appearance. In all
tention for the 2 types of potatoes and their sensory characteristics. these attributes, the vacuum-packed potato receives slightly higher
Vacuum-packaged Modified atmosphere- ratings.
Variable potatoes packaged potatoes The characteristic that most influenced the consumers when
Appearance 0.298 0.003a they were evaluating the product globally was the texture. When
Flavor 0.019b 0.000c performing the Spearman correlation analysis between the scores
Texture 0.042b 0.000c given to the texture and to the overall product, it was found that
Overall acceptance 0.000c 0.000c they were closely correlated (R = 0.736, P <0.001 in the case
a
P < 0.01, b P < 0.05, c P < 0.001. of potatoes packed under vacuum, and R = 0.768, P <0.001 in

Figure 4–A multiple correspondence analysis

between the sensory characteristics evaluated
by consumers (1—dislike very much, 2—dislike,
Purchase intention 3—dislike slightly, 4—neither like nor dislike,
Yes 5—like slightly, 6—like, and 7—like very much)
5
1 5 5 and purchase intention for potatoes packaged
S: Sensory & Food

6 6 Non
under a modified atmosphere.
4 4 5 6 6
Quality

4 4 yes
0 non Appearance
3 3
Dimension 2

3
7 Flavor
-1 3
1 Texture
2 7 Global
-2 2 2 7
7
2
-3 1
1

-4 1

-5
-4 -2 0 2
Dimension 1

Discrimination measures

Dimension Mean
1 2
Purchase intention 0.314 0.005 0.160
Appearance 0.476 0.369 0.423
Flavor 0.798 0.693 0.746
Texture 0.787 0.773 0.780
Global 0.858 0.785 0.822
Total 3.234 2.625 2.930

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Acceptance of potatoes packaged . . .

the case of potatoes packed under modified atmosphere). These intentions to purchase the packaged potatoes were not significant,
results are consistent with those obtained by Thygesen and others even when consumers indicated a greater intention to purchase
(2001). They indicate that texture is a sensory attribute of ut- vacuum-packed potatoes (47% compared with 44% for potatoes
most importance in determining preference for different types of packaged in modified atmosphere).
potato-packing techniques. We apply the chi-square test to see if the sociodemographic
Parallel to the consumer study, potatoes were evaluated by a characteristics and consumption habits of the population studied
panel of trained tasters. The sensory profiles of both products had a significant influence on the purchase intention toward the
were very similar (Figure 1). After application of Student’s t-test packaged potatoes. The results are shown in Table 4.
for related samples (Table 3), it was determined that the differences The age of the consumer and the mode of provision of pota-
primarily concerned the texture (external firmness and moistness toes had an influence on the purchase intention of both products
of raw potato and moistness in the mouth and pastiness of boiled (Table 4). As in this study, Curtis and others (2007) found that ed-
potato). The vacuum-packed potatoes have a greater external ucational level has no influence on the consumption of processed
firmness. Furthermore, these potatoes also have less internal mois- potato products. In the case of modified-atmosphere packaging,
ture, moisture in the mouth, and pastiness (Table 3). Therefore, it there was also an influence of the frequency of consumption of
seems that the reason consumers scored the vacuum-packed pota- frozen vegetables. A correspondence analysis was performed with
toes slightly higher (Table 2). The effect of modified-atmosphere the variables that produced significant differences in the purchase
packaging on the texture of prepeeled potatoes was described by intentions (Figure 2 and 3).
Thybo and others (2006). It can be seen in Figure 2 and 3 that consumers aged between
Beltrán and others (2005) also found that vacuum packag- 31 and 50 who regularly purchased potatoes in supermarkets were
ing was a superior method over modified-atmosphere packag- most likely to buy the packed potatoes. In general, people who
ing for preserving the quality of cut potatoes because, among were less willing to purchase this product were older or had their
other reasons, those potatoes maintained a very firm and turgid potatoes supplied by home production or by hypermarkets.
texture. Furthermore, in the case of potatoes packed in modified at-
mosphere (Figure 3), the consumers who were more willing to
Purchase intention of the packaged potatoes purchase this product were those that indicated a lower frequency
Finally, we asked to consumers if they would be willing to buy of consumption of frozen vegetables (fortnightly, occasionally, or
the packaged potatoes. Sign test shows that differences between the never). The least willing to purchase this product were those who

Figure 5–A multiple correspondence analysis

between the sensory characteristics evaluated by
Purchase intention consumers (1—dislike very much, 2—dislike,
Yes 3—dislike slightly, 4—neither like nor dislike,
Non 5—like slightly, 6—like, and 7—like very much)
5 and the intention to buy the vacuum-packed
1

S: Sensory & Food

5
5 3 4 potatoes.
6 5 4 4 4

Quality
6 Yes 3
0 6 6 non Appearance
Dimension 2

7 3
Flavor
3
-1 Texture
1
7 Global

-2 7 2
7
1
2
-3

2 1
1 2
-4
-2 -1 0 1 2 3 4
Dimension 1

Discrimination measures

Dimension Mean
1 2
Appearance 0.338 0.224 0.281
Flavor 0.722 0.720 0.721
Texture 0.709 0.741 0.725
Global 0.860 0.708 0.784
Purchase intention 0.134 0.020 0.077
Total 2.763 2.412 2.587
% variance 55.253 48.239 51.746

Vol. 71, Nr. 1, 2012 r Journal of Food Science S45

 Acceptance of potatoes packaged . . .

indicated a higher frequency of consumption of frozen vegetables References

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The relationship between purchase intentions and the consumer
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Conclusions
Consumers liked the potatoes that were peeled and packed un-
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preparations, the consumers preferred vacuum-packed potatoes.
The feature that most influenced the overall evaluation of the
product was the texture. The vacuum-packed potatoes have a
greater external firmness, less internal moisture and moisture in
the mouth, and less pastiness. Therefore, it seems the reason that
consumers evaluated vacuum-packed potatoes with scores slightly
higher than potatoes packed under modified atmosphere. This
preference was also reflected in a greater intention to buy the
vacuum-packed potatoes.
Acknowledgment
This work was supported by UE-FEDER/DGESIC (reference
JFD97–0154).
S: Sensory & Food
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