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University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060, Bra, CN, Italy
degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy
DeFENS, Department of Food, Environmental and Nutritional Sciences, Universita
degli Studi di Firenze, Via Donizetti 6, Firenze, 50144, Italy
Dipartimento di Biotecnologie Agrarie, Universita
a r t i c l e i n f o
a b s t r a c t
Article history:
Received 28 January 2014
Received in revised form
22 December 2014
Accepted 29 December 2014
Available online 6 January 2015
The sensory prole and consumers' acceptability of bre- and polyphenol-enriched functional tomato
purees were studied. Products were developed by incorporating different granulometric fractions of
grape skins (S 125 mm; 125 mm < M 250 mm; 250 mm < L 500 mm) in two tomato puree types (V
and R). A signicant increase in textural (crispiness, granularity) and odour (spicy, hay) attributes and a
decrease in perceived homogeneity and astringency were observed as the particle size increased. Based
on consumer clustering, two drivers for product optimization were identied. Cluster 1 signicantly
preferred the smoothest particle size, and the drivers of formulations that were preferred seemed to be
the avour of processed tomato and homogeneity. By contrast, Cluster 2 preferred the coarsest particle
size where the sensations of fresh tomato were enhanced as well as the sensations of crispiness, granularity and vegetable notes. The nest particle size was the most suitable when combined with the V
type, while the coarsest particle size performed best when combined with the R tomato type.
2015 Elsevier Ltd. All rights reserved.
Keywords:
Grape skins
Dietary bre
Polyphenols
Descriptive analysis
Consumer acceptability
1. Introduction
Winemaking generates a substantial volume of grape pomace
(GP) (Choi, Chung, Choi, & Kang, 2010), that is normally handled as
waste. GP can be considered as a source of dietary bre and polyphenols, showing a potential application as a functional ingredient.
GP is composed of up to 75% dietary bre (Bravo & Saura-Calixto,
1998) and approximately 10e11% extractable phenolic antioxidants in terms of dry weight (Makris, Boskou, & Andrikopoulos,
2007). The polyphenol composition of GP, its biological and functional properties has been well studied (Yu & Ahmedna, 2013). In
particular, the positive effect of GP on human health was recently
nez, Serrano, Tabernero, Arranz, Dazreported in a study (Jime
Rubio & Garca-Diz, 2008) that demonstrated that (1) the consumption of grape antioxidant dietary bre reduced total and lowdensity lipoprotein cholesterol; (2) the combined intake of grape
antioxidant dietary bre and polyphenols signicantly reduced the
biomarkers of cardiovascular risk. GP is normally processed to
obtain dried grape skins (GS), which are easily incorporated into
various solid and liquid food base-matrices. GS have been added to
bread (Mildner-Szkudlarz, Zawirska-Wojtasiak, Szwengiel, &
ski, 2011), biscuits (Mildner-Szkudlarz, Bajerska, ZawirskaPacyn
recka, 2013), yogurt and salads dressing (Tseng &
Wojtasiak, & Go
Zhao, 2013), tea infusions (Cheng, Bekhit, Sedcole, & Hamid,
nchez-Alonso, Jime
nez-Escrig, Saura-Calixto, & Bor2010), sh (Sa
yago-Ayerdi, Brenes, & Gon
~ i, 2009).
deras, 2007) and meat (Sa
However, little or no information has been collected about the
sensory proles and acceptability of newly developed functional
prototypes (Davidov-Pardo et al., 2012; Mildner-Szkudlarz et al.,
2013).
The addition of polyphenol compounds and bre strongly impacts both the sensory properties and acceptability of products, and
bitterness is one of the major problems when dealing with
polyphenol-enriched functional products (Axten, Wohlers, &
Wegrzyn, 2008). The use of grape by-products as a source of bre
also inuences the mouthfeel and textural properties of functional
beverages and foods in terms of chalkiness, hardness and gumminess (Jaeger, Axten, Wohlers, & Sun-Waterhouse, 2009; MildnerSzkudlarz et al. 2011, 2013). The sensory characterization allows
an observation of which properties most inuence consumer
295
2.1. Samples
296
Table 1
Attributes used for Descriptive Analysis by a panel of 11 trained judges of six bre- and polyphenol-enriched tomato puree samples, with their denitions and reference
formulations.
Modality
Attribute
Denition
Reference
Odour
Fresh tomato
Cooked tomato
Spicy
Hay
Green
Sweet
Fresh tomato
Cooked tomato
Green
Astringency
Granularity
Viscosity
Crispiness
Taste
Bitter
Umami
Sour
Retro-nasal
sensations
Tactile
sensation
Texture
Homogeneity
a
the basis of the p-MSE plots, all of the assessors were considered to
be reliable; thus, none of the subjects were excluded from further
data analysis.
Intensity ratings for attributes evaluated in the Descriptive
Analysis were submitted to a two-way ANOVA mixed model
(sample: xed factor, judge: random factor). A Fisher LSD post hoc
test (p < 0.05) was used to test the signicance of the relative mean
differences among the samples. The effect of interaction sample*judge was also calculated. The differences among the samples from
the descriptive analysis were studied by means of Principal
Component Analysis (PCA) computed on the panel averages of each
signicant attribute (p < 0.05) arising from the ANOVA model. The
full cross validation was computed to validate the interpretation of
the rst two components. The data were acquired using FIZZ
mes, Courtenon,
Acquisition software, version 2.46A (Biosyste
France).
3. Results
3.1. Sensory characteristics of the samples
The results of the mixed ANOVA model for the signicant attributes (p < 0.05) are reported in Table 2. A sample effect was
found for 11 out of 17 attributes. Non-signicant attributes were
excluded from further data analyses. The perceptive map obtained
from PCA applied to the mean intensity data of signicant attributes is shown in Fig. 1. The total variance explained for the sensory
attributes (X) based on the rst two signicant dimensions was
95%, with PC1 and PC2 accounting, respectively, for 85% and 10%.
Samples were spread over the whole dened sensory space, indicating a neat sensory variability among the fortied tomato purees.
Products prepared with the two selected tomato purees types were
297
Table 2
Perceived intensity of the sensory attributes in six bre- and polyphenol-enriched tomato puree samples: the mean ratings, standard deviations, and F and p values. Results of a
descriptive analysis performed by a panel of 11 trained judges using an evaluation scale ranging from 1 (extremely weak) to 9 (extremely intense).
Attributes
o-fresh tomato
o-spicy
o-hay
bitter
umami
astringency
f-fresh tomato
f-cooked tomato
granularity
crispiness
homogeneity
3.36
4.66
4.77
3.27
6.02
4.59
2.82
7.34
1.43
1.14
8.34
VM
0.34b
0.26cd
0.29bc
0.35a
0.27a
0.32a
0.25d
0.17a
0.08d
0.06d
0.13a
3.64
5.23
5.25
3.02
5.68
3.34
3.27
6.93
2.27
1.39
7.95
VL
0.33b
0.26bc
0.33ab
0.30ab
0.27a
0.32bc
0.30d
0.22ab
0.26cd
0.12d
0.17a
3.98
5.66
5.61
2.84
5.80
3.07
3.59
6.41
5.41
4.93
5.80
RS
0.36ab
0.28ab
0.25a
0.27ab
0.27a
0.29bc
0.30cd
0.25bc
0.33a
0.34b
0.28b
4.75
4.05
4.34
2.59
4.80
3.75
4.09
6.57
3.11
3.86
5.05
RM
0.34a
0.28d
0.30c
0.27abc
0.36b
0.28b
0.32bc
0.27bc
0.25bc
0.33c
0.30bc
4.14
5.18
5.55
1.98
4.75
3.09
5.11
6.23
3.66
4.09
4.41
3.27
5.81
3.20
3.35
4.24
5.70
10.11
3.48
22.87
29.50
43.54
0.0125
0.0003
0.0140
0.0110
0.0027
0.0003
<0.0001
0.0090
<0.0001
<0.0001
<0.0001
RL
0.31ab
0.27bc
0.31ab
0.21c
0.33b
0.27bc
0.30a
0.29bc
0.33b
0.34bc
0.29c
4.50
6.11
5.45
2.32
4.73
2.84
4.84
5.93
6.20
6.20
3.23
0.33a
0.27a
0.27ab
0.23bc
0.32b
0.30c
0.34ab
0.27c
0.32a
0.29a
0.25d
V and R identify the two types of tomato purees in which the brous fractions were added.
S, M and L identify the particle size of the brous fractions added to the tomato purees (S 125 mm; 125 mm < M 250 mm; 250 mm < L 500 mm).
o- and f-are the abbreviations for odour and avour.
Different letters within a row indicate signicant different mean values for each considered attribute (p < 0.05).
Fig. 1. PCA for signicant attributes (p < 0.05) for the six bre- and polyphenols
enriched tomato purees. Results of a descriptive analysis performed by a panel of 11
trained judges using an evaluation scale ranging from 1 (extremely weak) to 9
(extremely intense). V and R identify the two types of tomato puree at which the
brous fractions were added. S, M and L identify the particle size of the brous fractions added to the tomato purees (S 125 mm; 125 mm < M 250 mm;
250 mm < L 500 mm). o- and f-are the abbreviations for odour and avour.
except for bitter taste and vegetable notes o-spicy and o-hay. Differences were evident between RL and VL, with the former
resulting in signicantly higher crispness and less homogeneity,
with a higher f-fresh tomato sensation and umami taste than the
latter. In summary, in both tomato types, L and S samples showed
the strongest differences in terms of characteristic attributes and
perceptible intensities.
3.2. Effect of the sensory properties of bre- and polyphenolfortication on consumer liking
In our previous paper (Lavelli et al., 2014), the acceptability of
the fortied tomato purees by 86 consumers was assessed. The
obtained liking data were partially analysed, and two groups of
consumers who were characterized by different preferences (in
terms of overall liking) for the fortied tomato purees were identied: the rst group (Cl1) consisted of 46 subjects (53.5%); the
second group (Cl2) consisted of 40 subjects (46.5%). In the present
work, we further analysed the liking data, and their relationship
with the descriptive data was investigated.
The results of the ANOVA xed model applied to assess the effect of the tomato puree type on the overall liking expressed by the
86 consumers revealed that the tomato type (V, R) had a signicant
effect on liking (F 14.323, p < 0.001) and that V-samples were
signicantly generally preferred to R samples.
The Internal Preference Map obtained for the two identied
clusters is shown in Fig. 2. The total explained variance accounted
for 73%, with PC1 and PC2 explaining 61% and 12%, respectively. The
fortied samples obtained by the same matrix were discriminated
along PC1 according to the particle size of the brous fraction
added. Along the PC2, products tended to be distributed as a
function of the tomato puree type. Cluster 1 tended to prefer prototypes prepared with V tomato type, while Cluster 2 showed
preferences towards the R tomato type.
The effects of the particle size and of the tomato type on liking of
prototypes of the two clusters were separately calculated by two
xed 2-way ANOVA models (factors: particle size, tomato type). A
signicant effect of the tomato type on liking was found for Cl1
(F 44.71; p < 0.01), with the Smooth tomato type strongly
preferred, while no effect of tomato type on liking was found for
Cl2. A signicant effect of particle size was found for overall liking
in Cl1 and Cl2 (Table 3). The two groups showed opposite preferences towards the use of GS with different particle sizes. Cl1
signicantly preferred the nest GS particle sizes (S and M) and
disliked the coarsest GS particle sizes L, conversely Cl2 clearly
298
Cl1 having more non-Italian consumers (22%) than Cl2 (8%). On the
contrary, gender (c2 0.001; p 0.976) and age (c2 3.935;
p 0.269) did not discriminate between the clusters. Regarding the
non-sensory factors, the consumption frequency (c2 1.258;
p 0.868) and the perceived degree of healthiness of tomato puree
(c2 2.723; p 0.605) did not discriminate between the clusters.
Tomato puree was perceived as healthy/very healthy by 45.5% of the
subjects in Cl1 and by 50.0% of the subjects in Cl2, thus showing a
positive healthy perception in both groups. Differences were found
for the main reason of buying tomato puree: in Cl1, the number of
choices for the hedonic dimension (I buy tomato puree because it is
good) was signicantly higher than those found for Cl2 (c2 2.565;
p 0.045). Conversely, in Cl2, the main reason for buying tomato
puree was versatility (I buy tomato puree because it is versatile), with
a number of choices signicantly higher than those found in Cl1
(c2 4.141; p 0.042).
4. Discussion
Fig. 2. Internal Preference Map of two groups of consumers (cluster 1, n 46; cluster
2, n 40) who rated the overall liking for six bre- and polyphenols enriched tomato
purees using an evaluation scale ranging from 1 (dislike extremely) to 9 (like
extremely). V and R identify the two types of tomato puree at which the brous
fractions were added. S, M and L identify the particle size of the brous fractions added
to the tomato purees (S 125 mm; 125 mm < M 250 mm; 250 mm < L 500 mm). oand f-are the abbreviations for odour and avour.
Liking
S
Overall
Colour
Texture
cluster
cluster
cluster
cluster
cluster
cluster
1
2
1
2
1
2
5.75
4.70
5.59
5.54
5.72
5.14
1.83a
2.26a
1.72
1.81
1.81a
2.28
5.32
4.75
5.29
5.60
5.03
5.21
14.423
3.851
2.530
1.312
19.023
0.131
0.000
0.023
0.082
0.271
0.000
0.877
1.85a
2.42a
1.57
1.86
1.82b
2.28
4.40
5.58
5.03
5.96
4.05
5.03
1.93b
2.00b
1.80
1.67
2.15c
2.39
S, M and L identify the particle size of the brous fractions added to the tomato
purees (S 125 mm; 125 mm < M 250 mm; 250 mm < L 500 mm).
Different letters within a row indicate signicant different mean values for each
considered attribute (p < 0.05).
299
300
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