Drivers of consumer preference for cherry tomatoes: Insights from sensory, physicochemical and flavor properties

Understanding the chemical drivers of consumer preference is essential for improving cherry tomato quality. This study investigated eight cherry tomato varieties by integrating consumer preference testing, trained sensory evaluation, physicochemical analysis and volatile profiling. Based on consumer preference scores, red-fruited varieties were classified as the high-preference group, while others as the low-preference group. Correlation and multivariate analysis identified a* value moisture content, total soluble solids and four C6-C9 aldehydes ((E)-2,4-decadienal, decanal, (E)-2-octenal and 2-hexenal) as key chemical indicators positively correlated with consumer preference. High-preference varieties exhibited elevated levels of these indicators, demonstrating a synergistic relationship between visual, nutritional and volatile attributes. These findings lay the foundation for optimizing cherry tomato flavor by linking key chemical markers to sensory attributes, emphasizing the value of integrating sensory perception with chemical profiling for consumer-oriented breeding and quality evaluation.