# From Composition to Acceptance: Linking Nutritional, Structural and Sensory Attributes in Clean-Label Breads

## TL;DR

This study explores how ingredients and properties of clean-label breads influence consumer preferences, linking nutritional, structural, and sensory factors.

## Contribution

The study integrates instrumental and sensory analyses to identify key drivers of consumer acceptance in clean-label breads.

## Key findings

- Breads with higher phenolic content and antioxidant activity had more complex aroma profiles.
- Soft, easy to chew, sweet, and umami were key drivers of liking, while dry and bitter traits reduced acceptance.
- Taste and texture strongly correlated with overall liking (r > 0.84).

## Abstract

The growing demand for clean-label bakery products requires a deeper understanding of how functional ingredients and physicochemical properties shape consumer perception. This study characterized nine commercial clean-label breads formulated with alternative flours, oilseeds, and functional ingredients by integrating instrumental analyses (color, porosity, free amino acids, total phenolic content, antioxidant activity) with consumer evaluation using hedonic testing and Check-All-That-Apply (CATA). Sixty-five consumers evaluated the breads under blind conditions. Results showed that flour type and seed inclusion significantly affected color, structure, and bioactive compound levels. Breads with higher phenolic content and antioxidant activity (GB-B, GB-C, GB-D, PB-I) exhibited more complex aroma profiles, whereas breads with higher porosity (GB-A, PB-G) were perceived as softer. Taste and texture showed the strongest correlation with overall liking (r > 0.84). CATA and penalty analysis identified soft, easy to chew, sweet, and umami as key drivers of liking, while dry, adhesive, bran odor, and bitter negatively impacted acceptance. Data revealed that consumer preference depends on the balance between structural attributes, flavor development, and nutritional composition. These findings provide actionable insights for the formulation of clean-label breads that balance health benefits and sensory acceptance.