Researchers interested in learning more about consumer preferences for strawberries determined that “sensory quality” of strawberries is the result of a complex balance of sweetness, aroma, texture and appearance. Scientists from the University of Florida’s Gulf Coast Research and Education Center and the USDA Agricultural Research Service set out to examine factors affecting the “eating quality” of various strawberry selections, as well as the impact of harvest date on the fruits’ chemical and sensory characteristics. Full News.