Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

A lack of available literature exists about sensory data on lucerne (which is mainly used for animal feed) as an underutilised protein source for human consumption in South Africa (SA). Developing tasteless lucerne products is meaningless. Therefore, the purpose of this paper is to determine the descriptive sensory profile and consumers’ acceptability of lucerne.

Three lucerne cultivars and one spinach beet (Beta vulgaris var. cicla L.) cultivar were used: first, to determine sensory descriptive attributes by generic descriptive analysis; and second, to determine consumers’ acceptance of lucerne, which were evaluated for degree of liking for aroma, taste, mouthfeel and overall acceptability with a nine-point hedonic scale. Principal component analysis of attributes for all the lucerne cultivars was applied to identify any factors differentiating between these cultivars.

“SA Standard” showed the lowest value, of the lucerne samples, for fibrous appearance, chewy and fibrous mouthfeel, bitter taste and bitter and metallic aftertaste. “SA Standard” was the most acceptable lucerne cultivar, indicating its application in future studies to profile new emerging cultivars.

No sensory analysis studies have been performed on South African lucerne cultivars to determine their sensory acceptability. These cultivars could have potential for food nutritionists, food scientists and food product developers and the commercial market.