Spotting the sensory preferences of artichokes to improve the consumption of this functional food

The cultivation of the globe artichoke (Cynara cardunculus var. scolymus L.) in Argentina began at the start of 1900s with the arrival of Italian and Spanish immigrants. They introduced the first cultivars and adapted their agricultural practices to the conditions of the local climate and soil. Currently, Argentina is the fourth largest producer of globe artichokes in the world, after Italy, Egypt and Spain [1].

The Horticultural Belt of Rosario (Argentina) has a long tradition in the production of cultivars destined for fresh consumption. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence) together with many bracts, on an edible basis [2]. Artichokes also have nonfoods as their leaves that they are a source of antioxidant compounds, such as luteolin and dicaffeoylquinic acids (cynarin) [3], and the roots contain inulin, an oligosaccharide known to have a positive effect on human intestinal flora, and thus a positive impact on health [4] [5]. It is not only a source of pharmaceutically useful compounds, but also potentially good energy crop [6][2].

At present, different technologies have been used for the production of the globe artichoke, such as the use of seed reproductive materials and drip irrigation, which facilitates their production, expanding the varietal spectrum and prolonging the supply period in the market. The producers have incorporated cultivars with different characteristics in terms of shape, color, texture and taste [2]. However, such differences are not clearly identified by consumers, who are often unaware of the species in question and its mode of consumption.

The quality in fruits and vegetables can have different meanings, according to the different parties involved in the distribution chain. Mainly, it can be divided into product-oriented quality and consumer-oriented quality. When referring to quality from the point of view of the consumer its measurement becomes less tangible and quantifiable. In this case, sensorial analysis becomes a very useful tool, since it allows the identification of important value attributes for consumers, which would otherwise be very difficult to measure [7].

Given the greater varietal supply of the globe artichoke and evaluating its use for human consumption, it is important to carry out market positioning work, including the recognition of the newly available cultivars. The innovative sensorial Check All That Apply (CATA) technique has sprung up in search of a direct link with consumers. The CATA methodology consists in statements used by consumers to mark out as many options as are needed, to express their opinion about the product under analysis. Such methodology is descriptive, not lengthy, and flexible. It can be apply on the consumers without the need for trained appraisers [8].

Techniques involving consumers are apply in knowing the relationship among several factors and help interpret the perception of food by the human being linked to the pleasure experienced in its consumption [9]. Sensory analysis comes up as an important instrument to assess the potential of insertion of new product into the market [8]. 

Within this perspective, the aim of the present study was to determine which sensory characteristics are preferred by consumers for the globe artichokes. This will allow proposing strategies for their production and commercialization and increasing the consumption of this functional food.