Instrumental and sensory characterisation of industrially processed applesauces

BACKGROUND: In the context of fruit consumption promotion, applesauce is an interesting ready‐to‐eat product. However, little information has been gathered on its sensory properties. Yet, the processing involved easily triggers rheological and structural changes, possibly modifying these sensory properties. The aim of this study was thus to provide a global approach for applesauce characterisation by studying instrumental and sensory properties, with knowledge of the processing conditions applied. Four applesauce samples processed under controlled parameters were therefore compared with seven purchased applesauces. RESULTS: The four studied samples were characterised by their high creaminess and low graininess. These products were homogeneous and presented a small average particle size (332–354 µm). Their flow properties were best described with the Hershel–Bulkey model. The products were shear‐thinning with low yield stress. Interestingly, significant differences in textural and flow properties were also found among these four manufactured samples. CONCLUSION: Sensory characterisation revealed aromatic and textural diversity even though applesauce is considered as a common product. Differences found among the samples of interest might be related to postharvest maturity of fruits and consequent pectic degradation from cell walls. Finally, the candied odour and flavour that distinguished these products could be related to the extensive heating applied during processing.