title: A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.
abstract: The present study aimed to present a sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders (GSP). The combined sensory evaluation approach, involving a descriptive and an affective test, respectively, was applied to evaluate the effect of the addition of grape skin powders from 2 grape varieties (Barbera and Chardonnay) at different levels [0.8, 1.6, and 2.4%; weight (wt) powder/wt curd] on the sensory properties and consumer acceptability of innovative soft cow milk cheeses. The experimental plan envisaged 7 products, 6 fortified prototypes (at rates of Barbera and Chardonnay of 0.8, 1.6, and 2.4%) and a control sample, with 1 wk of ripening. By means of a free choice profile, 21 cheese experts described the sensory properties of prototypes. A central location test with 90 consumers was subsequently conducted to assess the acceptability of samples. The GSP enrichment strongly affected the sensory properties of innovative products, mainly in terms of appearance and texture. Fortified samples were typically described with a marbling aspect (violet or brown as function of the grape variety) and with an increased granularity, sourness, saltiness, and astringency. The fortification also contributed certain vegetable sensations perceived at low intensity (grassy, cereal, nuts), and some potential negative sensations (earthy, animal, winy, varnish). The white color, the homogeneous dough, the compact and elastic texture, and the presence of lactic flavors resulted the positive drivers of preference. On the contrary, the marbling aspect, granularity, sandiness, sourness, saltiness, and astringency negatively affected the cheese acceptability for amounts of powder, exceeding 0.8 and 1.6% for the Barbera and Chardonnay prototypes, respectively. Therefore, the amount of powder resulted a critical parameter for liking of fortified cheeses and a discriminant between the 2 varieties. Reducing the GSP particle size and improving the GSP dispersion in the curd would reduce the effect of powder addition on sensory properties, thereby encouraging the use of these polyphenol-based fortifiers in cheeses. The proposed approach allowed the identification of sensory properties critical for product acceptability by consumers, thus helping the optimization of both fortifier characteristics and new cheese production and composition.
authors.affiliation: University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, Italy. Electronic address: l.torri@unisg.it.
authors.forename: L
authors.initials: L
authors.lastname: Torri
authors.affiliation: University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, Italy; Department of Agricultural, Food and Forestry System Management, University of Florence, via Donizetti 6, 51144 Firenze, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Piochi
authors.affiliation: Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095, Grugliasco, Torino, Italy.
authors.forename: R
authors.initials: R
authors.lastname: Marchiani
authors.affiliation: Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095, Grugliasco, Torino, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Zeppa
authors.affiliation: Department of Agricultural, Food and Forestry System Management, University of Florence, via Donizetti 6, 51144 Firenze, Italy.
authors.forename: C
authors.initials: C
authors.lastname: Dinnella
authors.affiliation: Department of Agricultural, Food and Forestry System Management, University of Florence, via Donizetti 6, 51144 Firenze, Italy.
authors.forename: E
authors.initials: E
authors.lastname: Monteleone
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D003258:Consumer Behavior; D005260:Female; D005511:Food Handling; D006801:Humans; D008297:Male; D008875:Middle Aged; D010316:Particle Size; D011208:Powders / Q000737:chemistry*; D013649:Taste; D027843:Vitis / Q000737:chemistry*; D055815:Young Adult
chemical_list: D011208:Powders
keywords: consumer acceptability; free-choice profile; grape skin powder; soft cheese