Importance evaluation of typical fruits sensory attributes and preferences analysis of sensory trait from the consumer perspective

【Objective】With the improvement of residents' quality of life, consumers' demand for fruit has gradually changed from basic consumption to quality, individuation, and diversification. The interests of consumers are no longer limited to the basic nutritional value of fruit, but more concerned about its sensory properties, such as taste, aroma, appearance, and so on. In the fruit market with prominent consumption-driven and diversified demands, accurately grasping the attention and preference differences of different consumer groups on sensory attributes and traits of fruits is of vital significance for the production side to adjust product results, optimize product configuration, and enhance market competitiveness. This study aimed to investigate the importance consumers place on various sensory attributes and their specific preferences, providing empirical insights for optimizing fruit variety selection, improving product characteristics, and guiding targeted marketing strategies. Additionally, by focusing on consumer perceptions, this research seeked to generate a comprehensive data set that would support more informed decision-making for stakeholders across the fruit industry, ensuring that product development would be closely aligned with evolving market demands. Fruits, as an essential source of nutrition that meets people's aspirations for a better life, play a crucial role in implementing the broad food perspective and holistic health strategy. Therefore, the development of the fruit industry must adhere to a market-oriented approach, and technological research in the industry should fully consider market demands and consumer preferences.【Methods】This study selected apples, pears, grapes, peaches, strawberries, and durians as research subjects. The survey utilized a five- point Likert scale to collect firsthand data on consumers’evaluations of the importance of sensory attributes and their specific trait preferences. In the first stage, respondents rated the importance of key sensory attributes, including sweetsour flavor, texture, flesh juiciness, color, and aroma. In the second stage, participants with high attention to specific attributes further detailed their preferences for those traits. Statistical analyses, including descriptive statistics and clustering methods, were applied to quantify consumer evaluations and identify patterns in sensory preferences. Moreover, the survey sample encompassed a broad demographic spectrum across various age groups, geographic regions, and socio-economic statuses to ensure representativeness. The reliability and validity of the questionnaire were confirmed through pilot studies and iterative refinements, thereby guaranteeing the robustness and reproducibility of the collected data.【Results】The findings revealed that sweet-sour flavor, flesh texture, and flesh juiciness were the most critical sensory attributes influencing consumer choices, while external attributes such as color and aroma exhibited greater variability in importance. Consumers generally favored fruits with a sweeter taste, delicate texture, and abundant juice. Specifically, sweet-sour flavor and flesh texture were the most important sensory attributes of fruits such as apples, pears, and peaches. Berry fruits are typically small, juicy, and contain multiple seeds. Consumers particularly valued the sweet and sour taste, pulp texture, flesh juiciness, color, and aroma types of strawberries and grapes. However, significant heterogeneity was observed in preferences for external attributes: For instance, preferences for fruit color varied depending on the fruit type, and the importance of aroma was more pronounced in specific fruits such as durians and strawberries. Detailed trait analysis further indicated that consumers generally favored fruits exhibiting pronounced sweetness, a delicate yet well-balanced texture, and abundant juice. In fruits like apples, pears, and peaches, a harmonious balance of sweet and sour flavors combined with optimal textural qualities played a pivotal role in shaping consumer preferences. High flesh juiciness consistently correlated with perceptions of freshness and superior quality, reinforcing its significance as a key selection criterion. In contrast, external sensory attributes such as color and aroma were subjected to considerable individual variability, reflecting differences in aesthetic and olfactory preferences across fruit types. 【Conclusions】This study obtained the degree of consumers' attention to different sensory attributes of apples, pears, grapes, peaches, strawberries, and durians, and at the same time obtained the sensory traits that consumers paid more attention to, which would provide the data basis for breeders, producers, and sellers to breed, produce, and sell the above fruits. The conclusions could provide data support for the fruit industry to optimize variety structures, improve product characteristics, and implement targeted marketing strategies. Moreover, the results would support the breeding and development of new fruit varieties that align with consumer expectations, thereby improving market acceptance and promoting the sustainable development of the fruit industry. These insights would provide a robust foundation for stakeholders across the fruit industry. For producers and marketers, the findings would offer clear guidance for refining product characteristics and optimizing variety structures in order to better meet consumer expectations. For breeders, the delineated sensory trait targets could inform the development of new fruit varieties designed to enhance market acceptance. Overall, the study underscored the importance of integrating consumer feedback into the product development cycle to achieve improved market responsiveness and competitive advantage. Future research should explore regional and cultural variations in sensory attribute preferences, as well as examine the impact of emerging consumer trends on fruit selection.