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Sensory acceptability of winery by-products as seasonings for salt replacement

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Abstract

High blood pressure is a risk factor for developing cardiovascular diseases. Reduction of dietary salt intake is recommended, particularly for hypertensive subjects. However, most do not adhere to a low-sodium diet as it lacks sensory appeal. The aim of this study was to investigate if low-sodium dishes seasoned with grape pomace (GP) extracts can be sensory acceptable, and feasible to be incorporated into consumer culinary habits. Three sources of GP from red grapes, ecologically red grapes, and white grapes were chemically and sensory studied, while a sensory descriptive analysis of three different base systems (tomato sauce, white sauce, and chicken broth) with no seasoning, salt, or GP was performed. The three extracts changed sensory attributes of the base systems, adding wine flavour, and astringency. Three culinary recipes (bolognese, risotto, and zucchini puree) seasoned with red GP were developed; consumers (n = 60) were asked to use them and score their liking, ease of use, and saltiness intensity; using a just about right (JAR) scale, and also to answer a Check-All-That-Apply (CATA) question. Despite the sensory changes and selection of the terms novelty, healthy, and strange; consumers liked the bolognese (6.03 ± 2.07) and risotto (6.93 ± 1.99) recipes, but liked less zucchini puree (4.83 ± 2.57). Consumers found the preparation easy and salt was not missed in the risotto recipe. This study proves that consumer liking and adherence to low-sodium recipes can be enhanced using GP-derived seasonings, which can also contribute to ameliorate cardiovascular disorders and create a use for winery by-products.

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Acknowledgements

The authors would like to thank Laura Lorente and Iris Pinillos for their technical assistance. Authors also thank the panellists and consumers for their collaboration in this study. This study has been funded by the Spanish Ministry of Science and Innovation (RTC-2016-4556-1 and AGL2015-64522-C2-R projects) and the Comunidad de Madrid (Spain) (Ref. ALIBIRD2020-CM P2018/BAA-4343). Author Laura Laguna wants also to thank the Spanish “Juan de la Cierva” programme for her contract (IJCI-2016-27427).

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Authors and Affiliations

  1. Instituto de Investigación en Ciencias de La Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain

    Diego Taladrid, Laura Laguna, M. Victoria Moreno-Arribas & Begoña Bartolomé

  2. Intituto de Agroquímica Y Tecnología de Alimentos (IATA), CSIC, C/Catedrático Agustín Escardino Benlloch, 7, 46980, Paterna, Valencia, Spain

    Laura Laguna

  3. Bodega Matarromera, S.L. Ctra. San Bernardo S/N, Valbuena de Duero, 47359, Valladolid, Spain

    Victor D. Vendrell & Alberto Guadarrana

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  1. Diego Taladrid
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  2. Laura Laguna
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  3. Victor D. Vendrell
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  4. Alberto Guadarrana
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  5. M. Victoria Moreno-Arribas
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  6. Begoña Bartolomé
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Correspondence to Laura Laguna.

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Taladrid, D., Laguna, L., Vendrell, V.D. et al. Sensory acceptability of winery by-products as seasonings for salt replacement. Eur Food Res Technol 246, 2359–2369 (2020). https://doi.org/10.1007/s00217-020-03581-1

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  • DOI: https://doi.org/10.1007/s00217-020-03581-1

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