Comparison and consumer’s preference between jam and jelly from “Mastrantonio” sweet cherry fruits

The Sicilian territory is characterized by many peculiarities both of environmental and biological nature that results in unique features in the cherry growing along the slopes of volcano Etna. Particular attention is paid to the typical varieties of sweet cherry 'Donnantonio' or 'Mastrantonio' which since 2011 is specifically included among those recognized in the disciplinary for the use of the “Ciliegia dell'Etna” DOP trademark.

The fruit of this cultivar is well known and appreciated by consumers for its specific characteristics: medium-large size, dark red skin, bright, sweet and crunchy, and very pleasant pulp. Moreover, they are an excellent source of many nutrients and phytochemicals, which contribute to a healthy diet.

Jam and jelly (10 kg each) were handcrafted produced from 'Mastrantonio' sweet cherry; using in both products’ agave syrup, which has a much lower glycemic index than common sugar. Therefore, jam was divided in two batches. The first part was kept as control (jam1) while to the second half of jam had locust bean gum (LBG) added to it as thickener (jam2). During jelly production, a part was cooked following the traditional recipe (jelly1) whereas in the other part an aliquot of lemon juice (jelly1) was added (during cooking). We decided to apply a discriminating sensory test, a paired-comparison preference test, an analytical method commonly used to identify if there are any perceptible differences between products (UNI ISO 5495, 2001). Randomized samples were evaluated by 30 judges, who indicated the best thickness between jams (α = 0.05; β = 0.3 pd = 40%) and the highest sweetness between jellies (α = 0.2; β = 0.1 pd = 40%); all participants were chosen among sweet cherry’s producer. Jam with the addition of LBG was statistically recognized as different and selected as the best choice for texture achieved; while between tested jellies any statistical difference was found.

Results underlined how the LBG use, although still not very common in traditional recipes, is a good thickener, as perceived by consumers, while for jelly, the test’s result highlighted how the aliquot of lemon juices added was not enough to induce a difference in consumers taste.