## 2 Results and Discussion
### Consumer Evaluation of Celery Samples  
One hundred and eighteen consumers evaluated the celery samples, and the demographic data are summarised in Table 3. A higher proportion of the consumers were female (63.6%), and the mean and median ages were 34.9 and 30, respectively. Close to half of the consumers were working (48.3%) and 47.5% were students. In total, 43.2% of consumers related to the food and nutrition department at the University of Reading. The largest ethnic group was White (English, Welsh, Scottish, Northern Irish or British), making up 42.4% of the sample population. Most consumers taking part stated that they liked celery (70.3%) and the most frequent consumption was less than once a month (45.8%). The mean liking scores of the celery samples are presented in Table 4. The results demonstrated a significant difference in appearance, aroma, texture, and overall liking for all the samples that were tested, with results ranging from dislike slightly to like slightly. No significant difference was identified in taste liking for all samples and all samples were scored with an average score of 5; 'neither like nor dislike'. While consumers did not like the celery samples extremely, the attributes of the hybrids, particularly 25x12 and 12x22, were scored higher for appearance, aroma and texture liking than the parental genotypes. Genotype 12 was scored the lowest for overall liking. When consumers were asked to rank the hybrids from the most liked (1) to least liked (3), no significant difference was observed; samples were scored at approximately 2, which demonstrated no significant preference. Consumers were also asked to rank a list of six attributes that they found most important when consuming celery. The list that was presented to them contained attributes that are common in celery and in some cases, were very prominent in the samples such as the smooth exterior (not stringy). The attribute 'crunchy' was ranked as the most important followed by sweet taste, whereas the attribute bitter taste ranked as the least important when consuming celery (Table 5). Although ranked as least important, bitterness should still be considered an important characteristic to celery taste as the compounds that inflict bitterness and astringency often possess multiple health benefits upon consumption including antioxidant, anti-inflammatory, and anticancer properties [43; 44; 45]. These are predominately from non-volatile compounds such as phenolic acids and flavonoids [43; 44; 45]. Agglomerative Hierarchical Cluster Analysis of Consumer Data and Internal Preference Mapping  
Agglomerative hierarchical cluster (AHC) analysis was completed to identify relatively homogeneous groups of consumers based on their overall liking scores. Three clusters of consumers were identified and the mean liking scores of the clusters are presented in Table 6. Consumers in cluster 1 (43.2%) neither liked or disliked hybrids 25x12 and 22x12 and expressed a moderate dislike for genotype 12. Cluster 2 (38.9%) behaved in a similar manner to cluster 1, liking slightly genotypes 25, 22 and 25x12 and neither liked or disliked genotype 12 and hybrid 22x12. Opposing clusters 1 and 2, consumers in cluster 3 (17.8%) liked slightly genotype 12 and moderately disliked 25x12 due to its strong flavour attributes.