Drivers of consumer preference for cherry tomatoes: Insights from sensory, physicochemical and flavor properties.

Yixuan Fan, Xuemei Liu, Shaoxiang Pan, Xinyu Zhao, Mengnan Tan, Min Xu, Ye Song, Xinhuan Yan

Abstract read

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Yixuan FanJinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China.

Xuemei LiuJinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China.

Shaoxiang PanJinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China.

Xinyu ZhaoJinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China.

Mengnan TanJinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China.

Min XuJinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China.

Ye SongJinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China.

Xinhuan YanJinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Understanding the chemical drivers of consumer preference is essential for improving cherry tomato quality. This study investigated eight cherry tomato varieties by integrating consumer preference testing, trained sensory evaluation, physicochemical analysis and volatile profiling. Based on consumer preference scores, red-fruited varieties were classified as the high-preference group, while others as the low-preference group. Correlation and multivariate analysis identified a* value moisture content, total soluble solids and four C6-C9 aldehydes ((E)-2,4-decadienal, decanal, (E)-2-octenal and 2-hexenal) as key chemical indicators positively correlated with consumer preference. High-preference varieties exhibited elevated levels of these indicators, demonstrating a synergistic relationship between visual, nutritional and volatile attributes. These findings lay the foundation for optimizing cherry tomato flavor by linking key chemical markers to sensory attributes, emphasizing the value of integrating sensory perception with chemical profiling for consumer-oriented breeding and quality evaluation.

Indexed as

Cherry tomatoConsumer preferenceFlavor characteristicsPhysicochemical properties

Identifiers

PMID42021842

DOI10.1016/j.fochx.2026.103857

PMCPMC13098458

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.