@article{liu_keefer_watson_drake_2023, title={Consumer perception of whole watermelons}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16843}, abstractNote={AbstractThere are many varieties of watermelons, providing distinct external and internal sensory attributes. This study used an online survey (n = 700) and focus groups (n = 25) to investigate consumer perception of whole watermelons. Rind color, sound of the melon, size, and price were the most important attributes for consumers when selecting a whole watermelon. Freshness was the most important whole watermelon characteristic, and watermelon freshness/quality was driven by sweetness, crispness, and juiciness. Consumers preferred seedless watermelons that had a light rind with dark green stripes, red flesh, an oval/oblong shape, firm and crisp flesh, a weight of approximately 2.2–5.5 kg, and labeling that described them as fresh, juicy, and sweet. Two consumer clusters were identified from quantitative survey data and were also representative of focus group participants: value consumers and watermelon enthusiasts. Watermelon enthusiasts were differentiated by a higher value for claims including local, product of USA, sustainably farmed, and organic. Watermelon purchase is quality driven: consumers will pay more for guaranteed sweetness and crispness.}, journal={JOURNAL OF FOOD SCIENCE}, author={Liu, Yaozheng and Keefer, Heather and Watson, Megan and Drake, MaryAnne}, year={2023}, month={Nov} }
 @misc{drake_watson_liu_2023, title={Sensory Analysis and Consumer Preference: Best Practices}, volume={14}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-060721-023619}, abstractNote={Sensory science is a multidisciplinary field that encompasses a wide variety of established and newly developed tests to document human responses to stimuli. Sensory tests are not limited to the area of food science but they find wide application within the diverse areas of the food science arena. Sensory tests can be divided into two basic groups: analytical tests and affective tests. Analytical tests are generally product-focused, and affective tests are generally consumer-focused. Selection of the appropriate test is critical for actionable results. This review addresses an overview of sensory tests and best practices.}, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY}, author={Drake, M. A. and Watson, M. E. and Liu, Y.}, year={2023}, pages={427–448} }