02175naa a2200265 a 450000100080000000500110000800800410001902400270006010000170008724501010010426000090020552013950021465000150160965300100162465300260163465300170166065300280167770000150170570000130172070000250173370000200175870000200177870000210179877300900181919607472013-06-27       2013    bl uuuu     u00u1 u    #d7 a10.1002/jsfa.59882DOI1 aROCHA, M. C.  aIdentifying promising accessions of cherry tomatoba sensory strategy using consumers and chefs.  c2013  aBackground: An increased production of cherry and gourmet tomato cultivars that are harvested at advanced colour stages and sold at a higher price has been observed in the last 10?years. In this context, producers need information on the sensory characteristics of new cultivars and their perception by potential consumers. The aim of the present work was to obtain a sensory characterisation of nine cherry tomato cultivars produced under Brazilian organic cultivation conditions from a chef and consumer perspective. Nine organic cherry tomato genotypes were evaluated by ten chefs using an open-ended question and by 110 consumers using a check-all-that-apply question. Results: Both methodologies provided similar information on the sensory characteristics of the cherry tomato accessions. The superimposed representation of the samples in a multiple factor analysis was similar for consumers' and chefs' descriptions (RV coefficient 0.728), although they used different methodologies. According to both panels, cherry tomatoes were sorted into five groups of samples with similar sensory characteristics. Conclusion: Results from the present work may provide information to help organic producers in the selection of the most promising cultivars for cultivation, taking into account consumers' and chefs' perceptions, as well as in the design of communication and marketing strategies.  aConsumidor  aChefs  aDescrição sensorial  aPreferência  aTomate cereja orgânico1 aDELIZA, R.1 aARES, G.1 aFREITAS, D. de G. C.1 aSILVA, A. L. S.1 aCARMO, M. G. F.1 aABBOUD, A. C. S.  tJournal of the Science of Food and Agriculturegv. 93, n. 8, p. 1903-1914, Jun. 2013.