Proposal of a New Orange Selection Process Using Sensory Panels and AHP

Area of Science:

• Food Science
• Consumer Behavior
• Agricultural Economics

Background:

• Fruit and vegetable consumption is declining, while waste is increasing, posing public health challenges.
• Retailer selection processes often overlook crucial consumer perceptions of fruit quality.
• Valencian oranges serve as a case study to address these critical issues in the agri-food sector.

Purpose of the Study:

• To propose and validate a novel methodology for incorporating consumer sensory quality perception into fruit selection by retailers.
• To identify key sensory attributes that define orange quality from both expert and consumer perspectives.
• To enhance the agri-food supply chain by better aligning product quality with consumer demand.

Main Methods:

• Utilized a combination of trained sensory panels and consumer panels to evaluate orange quality.
• Applied the Analytic Hierarchy Process (AHP) methodology for the first time in this context to integrate sensory data and consumer preferences.
• Facilitated participatory discussions among consumers to understand their perception of orange quality.

Main Results:

• An expert panel identified fruity smell, juiciness, sweetness, and acidity as paramount quality criteria for oranges, directly linked to freshness and taste.
• Consumers found the proposed AHP methodology practical and easy to implement for assessing orange quality.
• The AHP approach successfully stimulated consumer engagement and discussion regarding orange quality attributes.

Conclusions:

• The developed methodology offers a novel way to integrate consumer sensory quality perception into the fruit supply chain.
• This approach can help retailers better meet consumer demands, potentially increasing fruit consumption and reducing waste.
• The findings have significant implications for the agri-food sector, improving efficiency and sustainability from farm to fork.