Sensory Attributes and Consumer Acceptability of 12 Microgreens Species

TLDR

Microgreens are increasingly popular for their freshness, health benefits, and vibrant flavors, yet consumer acceptance of appearance, texture, and taste is essential for market success. This study investigates whether sensory attributes and visual appearance influence consumer preference and willingness to consume microgreens. A consumer test evaluated 12 microgreen species, using a partial least squares structural equation model to link sensory attributes to willingness to eat. Visual appearance was appreciated, but overall acceptance was driven mainly by flavor and texture; lower astringency, sourness, and bitterness increased acceptability, with Swiss chard and coriander most favored and mibuna and cress least favored.

Abstract

Microgreens are gaining increasing recognition among consumers, acclaimed for their freshness and health promoting properties associated with densely fortified secondary metabolites. These immature greens enhance human diet and enrich it with sharp colors and flavors. While numerous species are being tested for agronomic and nutritional suitability, consumer acceptance of appearance, texture, and flavor is critical for the microgreens’ marketplace success. This study investigates whether sensory attributes and visual appearance affect consumer preference for microgreens and their willingness to consume them. By means of a consumer test, the sensory attributes of 12 microgreens species were evaluated, wherein a partial least squares structural equation model was developed to link sensorial attributes to willingness to eat the product. The results showed that although visual appearance of the microgreens was largely appreciated, consumer acceptance overall was mainly determined by flavor and texture. In particular, the lower the astringency, sourness, and bitterness, the higher the consumer acceptability of microgreens. Among the 12 examined species, mibuna and cress scored the lowest acceptance by consumers, while Swiss chard and coriander were the most appreciated, being therefore good candidates to be introduced in Western country markets. In addition, both Swiss chard and coriander have been identified by previous literature as good dietary source of phenolic antioxidants.