LWT - Food Science and Technology 62 (2015) 294e300

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LWT - Food Science and Technology

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Descriptive sensory analysis and consumers' preference for dietary

bre- and polyphenol-enriched tomato purees obtained using winery
by-products
Luisa Torri a, *, Maria Piochi a, Vera Lavelli b, Erminio Monteleone c
a
University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060, Bra, CN, Italy
b
DeFENS, Department of Food, Environmental and Nutritional Sciences, Universita
degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy
c
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: The sensory prole and consumers' acceptability of bre- and polyphenol-enriched functional tomato
Received 28 January 2014 purees were studied. Products were developed by incorporating different granulometric fractions of
Received in revised form grape skins (S
125 mm; 125 mm < M
250 mm; 250 mm < L
500 mm) in two tomato puree types (V
22 December 2014
and R). A signicant increase in textural (crispiness, granularity) and odour (spicy, hay) attributes and a
Accepted 29 December 2014
Available online 6 January 2015
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
Keywords:
Grape skins
the avour of processed tomato and homogeneity. By contrast, Cluster 2 preferred the coarsest particle
Dietary bre size where the sensations of fresh tomato were enhanced as well as the sensations of crispiness, gran-
Polyphenols ularity and vegetable notes. The nest particle size was the most suitable when combined with the V
Descriptive analysis type, while the coarsest particle size performed best when combined with the R tomato type.
Consumer acceptability 2015 Elsevier Ltd. All rights reserved.

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 poly-
phenols, 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 antioxi-
dants in terms of dry weight (Makris, Boskou, & Andrikopoulos,
2007). The polyphenol composition of GP, its biological and func-
tional properties has been well studied (Yu & Ahmedna, 2013). In
particular, the positive effect of GP on human health was recently
reported in a study (Jime nez, Serrano, Tabernero, Arranz, Daz-
Rubio & Garca-Diz, 2008) that demonstrated that (1) the con-
sumption of grape antioxidant dietary bre reduced total and low-
density 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
* Corresponding author. Tel.: 39 0172 458509; fax: 39 0172 458500.
E-mail address: l.torri@unisg.it (L. Torri).
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, &
Pacyn ski, 2011), biscuits (Mildner-Szkudlarz, Bajerska, Zawirska-
Wojtasiak, & Go recka, 2013), yogurt and salads dressing (Tseng &
Zhao, 2013), tea infusions (Cheng, Bekhit, Sedcole, & Hamid,
2010), sh (Sa nchez-Alonso, Jimenez-Escrig, Saura-Calixto, & Bor-
deras, 2007) and meat (Sa yago-Ayerdi, Brenes, & Gon ~ i, 2009).
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 im-
pacts 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 gummi-
ness (Jaeger, Axten, Wohlers, & Sun-Waterhouse, 2009; Mildner-
Szkudlarz et al. 2011, 2013). The sensory characterization allows
an observation of which properties most inuence consumer

http://dx.doi.org/10.1016/j.lwt.2014.12.059
0023-6438/ 2015 Elsevier Ltd. All rights reserved.
 L. Torri et al. / LWT - Food Science and Technology 62 (2015) 294e300
acceptance and, consequently, which key attributes should drive
product optimization. In general, the impact of new ingredients
needs to be assessed in terms of consumer acceptability, which is
considered to be the key ingredient to success (Tourila, 2007). Even
if a lower acceptability is balanced by a perceived health benet, as
found by Jaeger et al. (2009) for high polyphenol- and/or insoluble
bre-content drinks, consumer demand for health benets does
not compromise on avour, taste and colour (Tourila, 2007).
Indeed, the need to test the hedonic performance is more
compelling in the case of new prototypes.
The aim of the present work was to investigate the sensory
properties of new bre- and polyphenol-enriched functional
products developed in our previous study (Lavelli, Sri Harsha, Torri,
& Zeppa, 2014), incorporating the GS in two typologies of
commercially available tomato purees. The effect of three different
GS particle sizes on sensory attributes of prototypes was investi-
gated. The relationship between the sensory prole of the enriched
tomato purees and the consumers' preference was explored.
2. Materials and methods
2.1. Samples
Six samples of bre- and polyphenol-enriched products
developed by incorporating three Chardonnay grape skin gran-
ulometric fractions (S
125 mm; 125 mm < M
250 mm;
250 mm < L
500 mm) in two tomato puree types were analysed.
Grape skins, provided by a winery located in northern Italy, were
dried and sieved to obtain the three brous fractions in the lab-
oratory of the Department of Food, Environmental and Nutritional
Sciences of the University of Milan, Italy. The two selected tomato
puree samples were provided by an Italian tomato food company.
The two tomato purees were coded as V (for Vellutata, the
commercial name of the sample meaning smooth in Italian) and R
(for Rustica, the commercial name of the sample and meaning
rough in Italian). V and R were obtained with the same production
process. The only process variable discriminating them was the
size of the screen pulper/nisher used to remove seeds and skin
fragments: 0.5 mm and 1.0 mm for V and R, respectively. The
mixtures (VS, VM, VL, RS, RM, RL) were prepared by adding 3.2 g of
the S, M and L fractions to 96.8 g of the V and R tomato purees,
which were then transferred into glass bottles and pasteurized
using microwave heating. At the end of the heating cycle, the
mixtures were cooled and stored at 5 1  C. Taking into account
the natural bre content of the unfortied tomato puree (1.5%) and
of the brous fractions (50.5%), the level of brous fraction addi-
tion was chosen to achieve 3% bre content in the nal product.
This concentration is particularly interesting because it allows for
the labelling of the fortied tomato purees as a bre source
according to the EU Regulation n. 1924/2006 (European
Commission, 2006). Proanthocyanidins are not present in to-
mato, while these compounds are present in GS (16.6% in the S
and M particle size fractions and 12.7% in the L particle size
fraction), both as insoluble forms (84% of total proanthocyanidins
are only solubilized after acid hydrolysis) and as soluble forms (the
remaining 16%). Hence, upon GS addition, the levels of total
proanthocyanidins were 0.41% in the RL and VL formulations and
0.53% in the VM, RM, VS and RS formulations. The level of avo-
noids in the tomato formulations was two orders of magnitude
lower than that of proanthocyanidins. More details on grape skins,
unfortied and fortied tomato puree characteristics and the
preparation of mixtures are described by Lavelli et al. (2014). In
particular, the composition (moisture, bre, protein, carbohy-
drates, fat and ash contents) of the grape skins and tomato purees
and the characterization of the S, M, L fractions, V and R tomato
295
purees and their combined formulations in terms of polyphenol
and proanthocyanidin contents were reported.
Sixty minutes prior to each sensory evaluation, 60 ml of each
mixture was taken from the refrigerator and heated using a mi-
crowave oven (Panasonic Corporation, NE-1027, Japan) at 900 W for
3 min. Samples (20 g) were poured in plastic cups (38 ml) and
hermetically sealed with a clear plastic lid. Mixtures were then
stabilized in a thermostated incubator at 50 1  C for 30 min and
immediately served at the same temperature. Cups were codied
with three digit codes.
2.2. Subjects
Eleven assessors (4 males; 20e24 years; mean age of 22)
recruited at the University of Gastronomic Sciences (Bra, Italy)
voluntarily participated in the descriptive analysis at the Food and
Wine Sensory Laboratory of the University. The assessors had no
history of disorders in oral perception. Some of them had previous
experience in participating in descriptive analysis. They were
rewarded for their participation with a prepaid grocery store card.
2.3. Descriptive analysis
The panellists participated in three 90-min training sessions. In
each training session, three of the six fortied samples were
alternatively presented (VS, RM, and VL in the rst session; RS, VM
and RL in the second session; RS, VM, and RL in the third session) to
expose the panellists to the entire range of the products. During the
rst training session, the panellists spontaneously elicited attri-
butes and indicated the denitions that would be used in the study.
In subsequent sessions, the panellists were provided by the panel
leader with some standards and rened the list of words. The
panellists selected the descriptors that were most suitable for
describing the sensory differences among the samples and for
which it was possible to use actual physical objects as reference
standards or at least a precise written denition. The nal list of the
17 attributes, denitions and standards used for the nal assess-
ment of the samples are reported in Table 1. From the second
training session, a score sheet was given to quantify the perceived
intensity of the descriptors on a discrete nine-point scale
(1 extremely weak, 9 extremely intense). After the training
phase, the panellists participated in four evaluation sessions
(approximately 45 min each) and evaluated the intensity of the
above mentioned 17 attributes. All of the evaluations were con-
ducted under red light to mask the appearance of the samples. The
six enriched tomato purees were analysed in four replicates and
presented in a balanced and randomized order within each repli-
cate. The panellists were required to rinse their mouths prior to
each evaluation. A 30 s rest was enforced between samples, and the
panellists were required to eat plain crackers and rinse their
mouths with still water during this interval. A 10 min break was
enforced between the third and fourth samples to promote the
complete psychological rest and concentration of the panellists
until the end of the test.
2.4. Data analysis
2.4.1. Descriptive analysis
The intensity data from the trained panel were analysed by
multi-block PCA (Tucker-1 Principal Component Analysis) and by
p-MSE (p-value vs. mean squared error) plot (Panel Check software,
ver 1.4.0, Noma, Norway) to assess the panel calibration and
assessor performance, respectively (Naes, Brockhoff, & Tomic,
2010). Regarding the panel performance, no cases of disagree-
ment among the panellists were found for any of the attributes. On
296 L. Torri et al. / LWT - Food Science and Technology 62 (2015) 294e300

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 Odour of fresh tomato. 20 g cherry-tomatoes (variety: Pachino) 20 g salad tomatoes.
Finely cut and mixed with 10 ml mixa.
Cooked tomato Odour of cooked tomato and/or concentrated tomato paste. 20 g concentrated tomato in 20 ml mix. The mixture was cooked
in microwave oven (5 min at 900 W).
Spicy Odour of tea, chamomile, various spices. 40 ml mix 0.40 g chamomile powder, 0.60 g black tea, 0.30 g
black pepper, 0.30 g dried oregano. The mixture was cooked in
microwave oven (10 s at 900 W).
Hay Odour characteristic of hay.
Green Odour of fresh bell pepper, tomato leaf.
Taste Sweet Basic taste arising from the presence of sugars in solution, Sucrose (30 g/l) in mix.
such as fructose.
Bitter Basic taste arising from the presence of bitter compounds, Caffeine (1.5 g/l) in mix.
such as caffeine.
Umami Basic taste arising from the presence of glutamic acid Glutamic acid (2.0 g/l) in mix.
in solution.
Sour Basic taste arising from the presence of sour substances Tartaric acid (2.0 g/l) in mix.
(acids) in solution.
Retro-nasal Fresh tomato Flavour of fresh tomato. 20 g cherry-tomatoes (variety: Pachino) 20 g salad tomatoes.
sensations Finely cut and mixed with 10 ml mixa.
Cooked tomato Flavour of cooked tomato. 20 g concentrated tomato in 20 ml mix. The mixture was cooked
in microwave oven (5 min at 900 W).
Green Flavour of fresh bell pepper, tomato leaf.
Tactile Astringency Sensation of dryness perceived in the oral cavity.
sensation
Texture Granularity Perception of particles in the mixture. Small granular: 30.0 g mix 1.0 g soft wheat
(1 extremely weak).
Large granular: 30.0 g mix 0.7 g white rough stone-milled
maize our (9 extremely intense).
Viscosity Perception of free water in mouth.
Crispiness Perception of crispy elements when pressing the samples
between the teeth.
Homogeneity Perception of a homogeneous mass in the mouth.
a
mix 50% V tomato puree 50% R tomato puree.

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
Acquisition software, version 2.46A (Biosyste
mes, Courtenon,
France).
compute the differences between clusters in demographic factors
(age, gender, nationality) and in responses given for the following:
the consumption frequency of tomato puree (less than once a
month, 1e2 times a month, once a week, 2e3 times a week, 4e5 times
a week), perceived degree of healthiness of tomato puree (not at all
healthy, not healthy, neutral, healthy, extremely healthy) and main
reason for buying tomato puree (I buy tomato puree because: 1. it is
good, 2. it is healthy, 3. it is long storable, 4. it is cheap, 5. it is
versatile). A PCR regression was conducted on the mean values of
the overall liking data expressed by the two dened clusters of
consumers (X-matrix) and on descriptive data (Y-matrix).
Two- and three-way ANOVA and linear regressions were per-
formed using the Systat13 software, version 13.00.05 (Systat Soft-
ware Inc., USA), while PCAs were performed using the
Unscrambler software, version 9.2, 2005 (CAMO Software AS.,
Norway).

2.4.2. Consumer test 3. Results

Liking data, preliminarily reported by Lavelli et al. (2014), were
further analysed in this paper. Consumers rated overall liking and
liking of colour and texture on a nine-point hedonic scale ranging
from dislike extremely (1) to like extremely (9) (Peryam &
Pilgrim, 1957). A 2-way ANOVA xed model (factors: type, sub-
ject, interaction type*subject) was applied to assess the effect of the
tomato puree type (V, R) on the overall liking expressed by the sum
of the involved subjects. To assess the effect of the particle size and
of the tomato type on they acceptability expressed by each previ-
ously identied cluster of consumers, mixed 2-way ANOVA models
(xed factor: particle size; random factor: subject) were separately
conducted on liking (overall, colour, texture) of each cluster
considering the six enriched prototypes (two samples for each
particle size). The chi-square distribution (c2, p
0.05) was used to
3.1. Sensory characteristics of the samples
The results of the mixed ANOVA model for the signicant at-
tributes (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 attri-
butes 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, indi-
cating a neat sensory variability among the fortied tomato purees.
Products prepared with the two selected tomato purees types were
 L. Torri et al. / LWT - Food Science and Technology 62 (2015) 294e300 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 Fibre- and polyphenol-enriched tomato puree samples F p

VS VM VL RS RM RL

o-fresh tomato 3.36 0.34b 3.64 0.33b 3.98 0.36ab 4.75 0.34a 4.14 0.31ab 4.50 0.33a 3.27 0.0125
o-spicy 4.66 0.26cd 5.23 0.26bc 5.66 0.28ab 4.05 0.28d 5.18 0.27bc 6.11 0.27a 5.81 0.0003
o-hay 4.77 0.29bc 5.25 0.33ab 5.61 0.25a 4.34 0.30c 5.55 0.31ab 5.45 0.27ab 3.20 0.0140
bitter 3.27 0.35a 3.02 0.30ab 2.84 0.27ab 2.59 0.27abc 1.98 0.21c 2.32 0.23bc 3.35 0.0110
umami 6.02 0.27a 5.68 0.27a 5.80 0.27a 4.80 0.36b 4.75 0.33b 4.73 0.32b 4.24 0.0027
astringency 4.59 0.32a 3.34 0.32bc 3.07 0.29bc 3.75 0.28b 3.09 0.27bc 2.84 0.30c 5.70 0.0003
f-fresh tomato 2.82 0.25d 3.27 0.30d 3.59 0.30cd 4.09 0.32bc 5.11 0.30a 4.84 0.34ab 10.11 <0.0001
f-cooked tomato 7.34 0.17a 6.93 0.22ab 6.41 0.25bc 6.57 0.27bc 6.23 0.29bc 5.93 0.27c 3.48 0.0090
granularity 1.43 0.08d 2.27 0.26cd 5.41 0.33a 3.11 0.25bc 3.66 0.33b 6.20 0.32a 22.87 <0.0001
crispiness 1.14 0.06d 1.39 0.12d 4.93 0.34b 3.86 0.33c 4.09 0.34bc 6.20 0.29a 29.50 <0.0001
homogeneity 8.34 0.13a 7.95 0.17a 5.80 0.28b 5.05 0.30bc 4.41 0.29c 3.23 0.25d 43.54 <0.0001

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).

clearly discriminated, showing an effect of the pulping phase of the
processing technology. R samples tended to be negatively corre-
lated to PC1 and were generally described with fresh tomato sen-
sations, crispiness and granularity; V samples were positively
correlated to PC1 and generally described as mixtures with an
intense processed tomato avour, astringent, and homogenous
with bitter and umami taste. Moreover, the fortied samples were
distributed according to the increasing particle size of the added
brous fractions, and correlation with PC1 gradually increased from
L, to M and S samples in both tomato puree types (V, R). The at-
tributes of hay and spicy odour discriminated samples in relation to
the particle size and resulted in signicantly more intensity in
prototypes prepared with the coarsest particle size (Table 2). The
perception of umami taste discriminated samples in relation to the
tomato type, characterizing the V samples. No signicant differ-
ences were found for this attribute among the samples prepared
with the same tomato type. Bitterness and astringency were
perceived at the highest intensity in the VS sample. Differences
between VS and VM were only found for astringency. VS sand RS
samples differed for the perceived intensities of all of the attributes,
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 frac-
tions 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. Dif-
ferences 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 polyphenol-
fortication 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 iden-
tied: 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 ef-
fect 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 pro-
totypes 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 prefer-
ences 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 L. Torri et al. / LWT - Food Science and Technology 62 (2015) 294e300

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
4.1. Effect of tomato puree fortication on sensory properties
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 The fortication of commercial tomato purees with Chardonnay
to the tomato purees (S
125 mm; 125 mm < M
250 mm; 250 mm < L
500 mm). o- GS with different particle sizes affected the sensory properties of
and f-are the abbreviations for odour and avour. new developed products in terms of orto- and retro-nasal sensa-
tions, taste, tactile sensation and texture. Newly developed pro-
preferred the coarsest particle size. In both clusters, liking totypes were described with some attributes characteristic of
expressed for samples prepared with the M-size did not signi- tomato sauce, such as odour and avour of fresh tomato, avour of
cantly differ from acceptability expressed for V-samples. For Cl1, no processed tomato, umami and homogeneity. However, the addition
signicant effect of particle size was found on liking for colour, of GS induced the elicitation of some sensory attributes that did not
while a strong effect was found for texture. Samples prepared with strictly pertain to tomato sauce but were rather contributed by the
the nest granularity were clearly preferred, while those prepared presence of GS in mixtures, such as spicy and hay odour, granularity
with the coarsest granularity were strongly disliked. For Cl2, no and crispiness. This result could be partially explained by the hy-
signicant effects of particle size were found on liking of colour and pothesis that phenolic-Maillard products have an effect on the
texture. development of new vegetal avours (Jiang & Peterson, 2010).
In summary, Cl1 strongly preferred the VS sample, which was Samples were mainly discriminated according to both tomato
characterized by typical processed tomato sensations, such as puree type (V, R) and GS particle size (S, M, L). All of the elicited
processed tomato avour, umami and homogeneity, whereas Cl2 textural attributes turned out to be crucial in the discrimination of
tended to prefer more unrened prototypes (RL and VL) charac- the newly developed products. Viscosity, one of the most important
terized by intense textural sensations (crispiness, granularity) and attributes in the initial measure of processed tomato quality
by vegetable notes, such as hay and spicy odour. Cl1 was more (Thakur, Singh, & Nelson, 1996), did not turn out to be signicant in
sensitive to the matrix type and strongly preferred the V products. discrimination of samples.
On the contrary, for Cl2, the tomato puree type did not play a sig- Beside the inuence that the particle size exerts on the bio-
nicant role and the acceptability for the two matrices was accessibility of nutritional compounds (Moelants et al., 2012), the
comparable. GS neness signicantly affected the sensory properties of newly
Considering the demographic factors, clusters tended to signif- developed products for both tomato typologies. This was in
icantly differ for the country of origin (c2 3.381; p 0.066), with agreement with the results found for whole grain products, where
the bran particle size had a great effect on sensory properties and
on baking performance (Challacombe, Seetharaman, & Duizer,
Table 3
Effect of the particle size of grape skin brous fractions on overall liking, liking for 2011; Zhang & Moore, 1999).
colour and liking for texture of six bre- and polyphenol-enriched tomato purees The particle size differently affected textural properties
expressed by two groups of consumers (cluster 1, n 46; cluster 2, n 40) using an depending on the base matrix that GS were added to. Two texture
evaluation scale ranging from 1 (dislike extremely) to 9 (like extremely). Two mixed
descriptors were related to the presence of perceptible particles in
2-way ANOVA models (xed factor: products, random factor: judges) were sepa-
rately conducted on liking expressed by each cluster considering the particle size.
the mouth: granularity and crispiness. The rst attribute is linked to
the ability of panellists to perceive external bodies in the mixture
Liking Particle size of the brous fractions F p
and to discriminate between particle sizes (small vs. large granu-
S M L larity), while the second attribute pertains to the degree of resis-
Overall cluster 1 5.75 1.83a 5.32 1.85a 4.40 1.93b 14.423 0.000 tance elicited by particles when pressing the samples between the
cluster 2 4.70 2.26a 4.75 2.42a 5.58 2.00b 3.851 0.023 teeth during the chewing phase, and it is proportional to the par-
Colour cluster 1 5.59 1.72 5.29 1.57 5.03 1.80 2.530 0.082 ticle size. Even though the coarsest particle size was associated
cluster 2 5.54 1.81 5.60 1.86 5.96 1.67 1.312 0.271
with greater perception of granularity and crispiness, in both to-
Texture cluster 1 5.72 1.81a 5.03 1.82b 4.05 2.15c 19.023 0.000
cluster 2 5.14 2.28 5.21 2.28 5.03 2.39 0.131 0.877 mato puree types, the perception of crispiness was found to be the
greatest when combining the coarsest granularity with the Rough
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).
type, while granularity was not affected by tomato puree type. A
Different letters within a row indicate signicant different mean values for each similar result was found in Jaegar et al. (2009), where the addition
considered attribute (p < 0.05). of polyphenols-extracts to fruit-based beverages increased the
 L. Torri et al. / LWT - Food Science and Technology 62 (2015) 294e300
perceived intensity of chalkiness. Moreover, breads fortied with
grape pomace our showed an increase in the perceived hardness
and gumminess (Mildner-Szkudlarz et al., 2011).
We also found that particle size inuenced the perception of
avour. The use of the coarsest granularity signicantly enhanced
the perception of odour sensations related to the presence of the
vegetable fraction (spicy odour, hay odour). This result is in
agreement with Davidov-Pardo et al. (2012) who found higher
perceived intensities for the sensations of nutty, seedy, spices,
toasted and whole our avours in cookies fortied with grape
seed extracts; and Mildner-Szkudlarz et al. (2013) reported
enhanced malty and fruity-acidic avours in biscuits fortied with
white grape pomace our. In our study, the degree of perceived
freshness in tomato puree did not turn out to be associated with GS
particle size, but was rather associated with the tomato puree
processing modality, in agreement with Lee, Luna-Guzma n, Chang,
Barrett, and Guinard (1999).
Our results showed that the increase of GS particle size, caused a
clear decrease in the sensation of homogeneity. The perceived in-
tensity of astringency sensation increased with the decrease of the
particle size in both tomato puree types. This effect was probably
due to the increased surface/solvent ratio (i.e., increased exposure
to the water phase of tomato), which likely increased the extraction
efciency of phenols, which are strongly associated with bre
(Ruperez & Saura-Calixto, 2001). The samples prepared with the
nest GS particle sizes were perceived as more astringent, but they
never reached high intensities. This result differs from that found
by Axten et al. (2008), where samples of UHT milk combined with
different polyphenol extracts were described as extremely bitter
and astringent, resulting in the most intense sensations. In our case,
these peculiar polyphenol-associated sensations were never pre-
dominant, probably due to the low water solubility of grape skin
phenolics and their strong association with dietary bre (Bravo
et al., 1998). In fact, as conrmed by Ares, Barreiro, Deliza, and
Gambaro (2009), dietary bre signicantly reduces the perceived
intensity of astringency.
4.2. Effect of the sensory properties of fortied tomato purees on
liking
The new functional prototypes showed a satisfactory sensory
performance. Considering the mean hedonic responses of 86 con-
sumers, acceptability (overall liking 5.0) was reached for all of the
samples, except for sample RL. This was an encouraging result
considering that we dealt with prototypes at a very preliminary
phase of development. The number of subjects found in Cl1 and Cl2
was not high (46 and 40, respectively). However, the number was
comparable and we considered it worthy to investigate the
behaviour of both groups to determine potential differences in
liking that can drive future product optimization. In fact, the subject
segmentation into two clusters according to preference revealed
differences that were not detectable when considering the mean
values of all consumers. The different tomato types (V, R) per-
formed differently when added with GS: the V type obtained higher
liking scores when added to the nest brous fraction, with the
homogeneity and avour of processed tomato being the drivers of
liking. In contrast, the Rough tomato puree type performed better
when combined with the coarsest particle sizes, where the sensa-
tion of fresh tomato, crispiness, granularity and vegetable note
seemed to be the preference drivers.
The interaction of GS particle size with the matrix was different
in the V and in the R tomato purees. The V tomato puree (with a
very thin pulp) promoted a homogeneous dispersion of the brous
fractions in the tomato puree. This phenomenon induced a
different perceptible texture and colour change in the nal
299
products and consequently inuenced the liking of colour and
texture, depending on the GS particle size. On the contrary, the
addition of GS with different particle sizes in the Rough tomato
puree did not inuence the colour and texture acceptability. This
result could be partially explained by considering that the less
relevant colour and texture change occurred in the more inhomo-
geneous dispersions obtained using the more unrened R matrix.
Considering the effect of the particle size on the acceptability of
new products, opposing results exist in the literature. In our study,
the effect of particle size did affect the acceptability of both con-
sumers segments, with Cl1 preferring the nest particle sizes and,
in contrast, Cl2 preferring the coarsest fraction. The same effect of
the particle size on acceptability was found in the study of Zhang
and Moore (1999), where bread was added with wheat bran at
three different particle sizes. In this case, the results show that,
aside from yielding a better performance for all considered sensory
properties, the nest particle sizes also performed better in terms
of overall acceptability. On the contrary, the study of Challacombe
et al. (2011) showed that the neness of bran did not signicantly
affect the acceptability while it strongly affected the sensory
properties of new developed breads.
5. Conclusions
Within the framework of new product development, this study
contributes to the investigation on functional foods obtained from
winery by-products. V and R tomato purees fortied with dietary
bre- and polyphenol-rich granulometric fractions obtained from
Chardonnay GS were considered.
The results showed that the addition of GS to two different
commercially purchased tomato types signicantly inuenced the
sensory properties and the acceptability of the developed tomato
purees. The fortication generally induced a clear increase in
perceived crispiness and granularity, a decrease in the perceived
homogeneity and contributed some vegetable odour notes, such as
spicy and hay. The modications were related to brous fraction
particle size. The nest GS particle sizes were the most suitable
when combined with the V type, and the formulations driving
liking seemed to be the avour of processed tomato and homoge-
neity. By contrast, the coarsest GS particle sizes performed best
when combined with the Rough tomato type, where the sensations
of fresh tomato were enhanced, along with the sensations of
crispiness, granularity and vegetable notes.
This study highlighted the importance of sensory characteriza-
tion during the phase of new functional product development.
Acknowledgements
This research was supported by AGER (contract number
2010e2222).
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