Sensory acceptability of winery by-products as seasonings for salt replacement
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ORIGINAL PAPER
Sensory acceptability of winery by‑products as seasonings for salt replacement Diego Taladrid1 · Laura Laguna1,2 · Victor D. Vendrell3 · Alberto Guadarrana3 · M. Victoria Moreno‑Arribas1 · Begoña Bartolomé1 Received: 4 May 2020 / Revised: 22 July 2020 / Accepted: 25 July 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
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. Keywords Sensory acceptability · Winery by-products · Seasonings · Salt replacers · Antioxidant
Introduction High blood pressure is the principal risk factor involved in developing cardiovascular disease, since it is present in 45% of cardiovascular disorders [1]. One of the worldwide targets Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00217-020-03581-1) contains supplementary material, which is available to authorized users. * Laura Laguna [email protected] 1
Instituto de Investigación en Ciencias de La Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
2
Intituto de Agroquímica Y Tecnología de Alimentos (IATA), CSIC, C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
3
Bodega Matarromera, S.L. Ctra. San Bernardo S/N, Valbuena de Duero, 47359 Valladolid, Spain
to decrease cardiovascular disease and other non-communicable diseases is to reduce salt intake, which could prevent an estimated 2.5 million
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