Integrating consumer perception in the selection of purple skin sweet potato cultivars
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sweet potatoes differing in flesh coloration (from pale yellow to slight orange) from a sensory and physicochemical perspective. In addition, Uruguayan consumers' perception of the genotypes was explored. Special focus was placed on the influence of flesh color on consumers' expectations and hedonic perception of purple skin sweet
potatoes.
RESULTS: Sensory characterization based on projective mapping showed that the evaluated genotypes largely differed in their sensory characteristics, both in terms of flavour, texture and colour. Soluble solids and the concentration of individual sugars were not good predictors of sensory quality. In the appearance evaluation, consumers associated orange flesh with positive expected sensory characteristics and higher liking.
Flavour (sweetness and typical flavour) and texture (creaminess) were identified as key characteristics influencing consumers liking and description of sweet potato samples.
Among purple skin (“criollo or boniato” type) genotypes, INIA Cambará was identified as the closest to the ideal sweet potato and described with the terms sweet, tasty, creamy and characteristic flavour.
CONCLUSION: Flesh colour was identified as a key driver of consumers' sensory and hedonic expectations. Results showed that Uruguayan consumers positively value traditional purple skin sweet potatoes with orange flesh, as it drives positive sensory expectations. However, after tasting, flesh colour does not seem to have a relevant influence on consumer liking.
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