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Related Experiment Video

Updated: Mar 15, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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From Composition to Acceptance: Linking Nutritional, Structural and Sensory Attributes in Clean-Label Breads.

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  • 1Porto Conte Ricerche, Loc. Tramariglio, 07041 Alghero, Italy.

Foods (Basel, Switzerland)
|March 14, 2026
PubMed
Summary

Consumer preference for clean-label breads hinges on a balance of texture, flavor, and nutritional compounds. Sensory attributes like softness and sweetness drive liking, while dryness and bitterness reduce acceptance.

Keywords:
CATA methodantioxidant activityclean label breadconsumer perceptionfree amino acidsphysicochemical characterizationpolyphenolssensory drivers of liking

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Area of Science:

  • Food Science
  • Sensory Science
  • Nutritional Science

Background:

  • Increasing consumer demand for clean-label bakery products necessitates understanding ingredient impacts.
  • Functional ingredients and physicochemical properties significantly influence consumer perception of bread.

Purpose of the Study:

  • To characterize clean-label breads using instrumental and sensory analyses.
  • To identify key drivers of consumer liking and disliking in clean-label bread formulations.

Main Methods:

  • Instrumental analyses: color, porosity, free amino acids, total phenolic content, antioxidant activity.
  • Consumer evaluation: hedonic testing and Check-All-That-Apply (CATA) with 65 consumers.
  • Correlation and penalty analyses to link instrumental data with consumer preference.

Main Results:

  • Flour type and seed inclusion altered bread color, structure, and bioactive compounds.
  • Higher phenolic content correlated with complex aromas; higher porosity with softer perception.
  • Taste and texture strongly correlated with overall liking (r > 0.84).

Conclusions:

  • Softness, chewability, sweetness, and umami are key drivers of clean-label bread acceptance.
  • Dryness, bitterness, and bran odor negatively impact consumer preference.
  • Formulating acceptable clean-label breads requires balancing structural, flavor, and nutritional attributes.