Descriptive sensory analysis and consumers' preference for dietary fibre- and polyphenol-enriched tomato purees obtained using winery by-products

The sensory profile and consumers' acceptability of fibre- 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 significant 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 identified. Cluster 1 significantly preferred the smoothest particle size, and the drivers of formulations that were preferred seemed to be the flavour 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 finest 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.