Correction: Pons-Gómez et al. Pomegranate Quality from Consumers' Perspective: Drivers of Liking, Preference Patterns, and the Relation between Sensory and Physico-Chemical Properties. 2024 2118.

In the original publication [...

Changes in the sugars and volatile compounds profiles associated with anthocyanin accumulation in oranges: Blood vs. blond varieties, and slightly pigmented vs. intensely pigmented blood fruit.

The blood oranges accumulate anthocyanins in their peel and pulp, which give them their characteristic red colour. To investigate whether there is a specific volatile compounds profile for blood oranges, we compared the volatile composition of the blood varieties 'Moro', 'Tarocco Rosso' and 'Sanguinelli' to that of the blond ones 'Cadenera', 'Salustina' and 'Hamlim' using a non-targeted approach based on HS-SPME-GC-MS. Moreover, fruits from each blood orange variety were divided into slightly and intensely pigmented fruits, and individual sugars and anthocyanins were determined by liquid chromatography to investigate whether their profiles depend on the degree of pulp pigmentation.

Eye-tracking study on the impact of 'EU organic' and 'sustainable irrigation' logos on consumer acceptance of olive oil.

Background: This study investigates to what extent the presence of the EU organic (EU‑O) logo and a sustainable irrigation (SI) logo on extra virgin olive oil (EVOO) labels affects (i) consumers expectations and purchase intention based on label information and (ii) acceptance of olive oil when tasted under informed versus blind conditions. A panel of 94 consumers took part in the study. Attention paid to label components during the task designed to evaluate the logos' effect on expectations was recorded by means of an eye-tracker.

Pomegranate Quality from Consumers' Perspective: Drivers of Liking, Preference Patterns, and the Relation between Sensory and Physico-Chemical Properties.

Acquiring information on consumer preferences for the sensory properties of pomegranates is a cue for breeding programmes to set their quality targets and promote the consumption of this particularly healthy fruit. In this study, a total of 12 pomegranate varieties were evaluated, including commercial (Valenciana, Illina, Tastem, Rugalate, Wonderful, Mollar 49 y Mollar 45) and new varieties (Ref 102, Ref 383, H3/27, and D27/12). For the first time, consumers not only scored their acceptance of different pomegranate varieties but also described their sensory properties using CATA questions.