Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed

• Gluten-free breads with 6% apple pomace and 12% flaxseed had the best sensory profile. • The bread tailored was highly rated by both, celiac consumers and general population • Gluten-free consumers provided more detailed sensory feedback, especially on texture • Attributes loading positively and negatively on acceptability were identified. • A decision tree was proposed to estimate acceptance as a tool for sensory analysis. This study aimed to evaluate the sensory perception of a gluten-free bread formulated with sustainable and locally sourced ingredients: apple pomace and flaxseed. Sensory evaluation was performed with gluten-free and gluten consumers to analyze the differences in perception based on consumption patterns and to identify the key quality attributes influencing acceptability. Results showed that the formulations containing up to 6% apple pomace and 12% flaxseed resulted in the most acceptable products for both consumers group. However, higher levels of apple pomace (10%) led to lower scores, and no significant differences in overall acceptability were found between both consumers groups. Nevertheless, gluten-free consumers tended to provide more detailed sensory descriptions, particularly for texture attributes, likely due to their need to evaluate newly formulated products with a great variability in their characteristics. “Crispy”, “Light texture” and “artisan-like appearance”, among others, were identified as positive attributes, while “rubbery” emerged as the main negative factor affecting acceptability. Based on these findings, a decision tree was proposed as a tool to evaluate gluten-free bread, balancing defects and positive sensory characteristics. This approach could guide manufacturers in developing gluten-free breads that meet the expectations of people with different consumption patterns