Consumer Sensory Evaluation of Organically and Conventionally Grown Spinach

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  • 1 1Kansas State University, Horticulture, Forestry and Recreation Resources, 2021 Throckmorton Hall, Manhattan, KS, 66506
  • | 2 2Kansas State University, Animal Sciences and Industry, 216 Call Hall, Manhattan, KS, 66506

Consumers of organic food tend to believe that it tastes better than its conventional counterpart. However, there is a lack of scientific studies on sensory analysis of organic food. A consumer taste test was conducted to compare the acceptability of organically and conventionally grown spinach. Spinach samples were collected from organically and conventionally managed plots at the Kansas State University Research and Extension Center, Olathe. One hundred-twenty-two untrained panelists (80 female and 42 male) participated in this consumer study. Fresh and 1-week-old spinach leaves were evaluated by 60 and 62 consumers, respectively, using a 9-point hedonic scale (9 = like extremely, 5 = neither like nor dislike, 1 = dislike extremely). The ANOVA results showed that fresh organic spinach had a higher preference score than corresponding conventional spinach, although not at a significant level (P = 0.1790). For the 1-week-old spinach, the difference diminished, and instead, conventional spinach had a higher preference rating. Among 61 consumers who made comments regarding the sensory evaluation, 29 claimed that organic spinach was more tasty and flavorful; 19 consumers thought conventional spinach was better; 13 consumers could not tell the difference. Even though this consumer study did not reveal significant differences in consumer preference for organic vs. conventional spinach, further well-designed sensory tests are warranted given the trends indicated in our study. Assessment of sensory attributes of organic vegetables after storage also deserves further attention. Ideally, both consumer tests and descriptive analysis using trained panelists will be considered.

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