Preference mapping of different varieties of garlic (Allium sativum)


  • Zuzana Drdolová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414608
  • Patrí­cia Martišová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality and Plant Products, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414608
  • Lucia Benešová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Trieda A. Hlinku 2, 949 76  Nitra,  Tel.: +421 37 641 4608



garlic, preference mapping, aroma, taste


In this work we evaluated different varieties of garlic. All varieties of garlic are rated from one harvest year. Compared samples were different in shape, taste, aroma and characteristics, which were likely to impact on consumer choice and deciding on purchases garlic. Selected indicators were part of internal sensory evaluations, which were evaluated by experts in the sensory laboratory. External part of the preference mapping was conducted among consumers relying on different varieties of garlic under their consumption. Using the internal part of the preferential mapping we summarize randomly selected characteristics within the textural properties and characteristics of taste in which we consider the possible impact on consumer´s choice. In the sensory evaluation assessors used 9 point scale to evaluate 15 selected properties across the texture, taste and aroma on 10 selected varieties according to the degree of preference. Garlic odour and textural properties were evaluated by the normal procedure, though the taste because of intense lingering aftertaste of has been evaluated in a prepared mixture after cooking. For external evaluation, we designed a questionnaire in which consumers can express their preference for individual samples based on photo and variety characteristics, using a hedonic scale from 1 to 9. Obtained data from sensory evaluation and a questionnaire survey were evaluated using statistical software XLSTAT. Preferential map summarise results from internal and external evaluation. We identified characteristics affecting the degree of consumer preferences according to the visualization of our results.


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How to Cite

Drdolová, Z., Martišová, P., & Benešová, L. (2019). Preference mapping of different varieties of garlic (Allium sativum) . Potravinarstvo Slovak Journal of Food Sciences, 13(1), 385–389.

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