Blueberries have become a product of interest in recent years due to their nutritional and health benefits. The sensory quality of food is a subject of constant and active producer's interest. As a unique source of product information, sensory analysis has also important marketing consequences because it provides direct, low cost, fast and actionable information. When a consumer buys a food product, they can buy nutrition, convenience, and image. Therefore, sensory evaluation should be an integral part in defining and controlling product quality. The measurements were done with 15 cultivars of Vaccinium corymbosum L. The samples were stored in the fridge at 8 degrees C for 1 or 2 days before aromatic volatile and sensory quality analyses. On unstructured scales labelled on both ends, panellists rated in for the acceptability of appearance, colour, skin toughness, flavour, taste, fruit size, size uniformity of berries and texture quality during eating. For each sample, the consumer was asked to taste it, and then asked to indicate which statement best described how they felt about the sample on a 9-point hedonic scale (dislike extremely to like extremely). Values from Sensory analysis which are liking were analyzed with analysis of variance (multifactor ANOVA). For testing of normal distribution we had used Shapiro - Wilk test with the software Panelcheck. Factor Analysis was conducted on the sensory data to identify variability shared in common among the sensory descriptors (i.e., Dim 1 and Dim 2) for the 15 cultivars examined. The cultivars Sierra and Sunrise had most of the significant differences with each cultivars. Cultivars varied in sensory quality characteristics with trained panellist and of preference map. The cultivars Spartan and Bluecrop having the best and Berkeley and Patriot having the lowest, but still acceptable, sensory quality. Flavour quality characteristics best predicted overall eating quality of blueberries. Various textural and visual quality characteristics also influenced consumer assessment of overall eating quality of blueberries. It is therefore necessary to evaluate sensory blueberries and meet the requirements of consumers.
