An experimental investigation was carried out with the aim to characterise the quality of industrial ripened sausages by sensory analysis. The organoleptic assessment of sausages was performed by a trained sensory panel of 10 members. The obtained results showed a general positive assessment of tasters towards the products under analysis. In fact a high score was attributed to the descriptors “global flavour” and “ripened flavour” while very low score was given to the descriptors bitter, acid, sour-pungent, rancid smell/taste, mouldy smell/taste. Finally, a significant correlation (p<0.01) was found between global flavour and ripened flavour.
Indagine sensoriale su salsicce stagionate per la definizione delle caratteristiche organolettiche
SUMMO, CARMINE;CAPONIO, Francesco
2004-01-01
Abstract
An experimental investigation was carried out with the aim to characterise the quality of industrial ripened sausages by sensory analysis. The organoleptic assessment of sausages was performed by a trained sensory panel of 10 members. The obtained results showed a general positive assessment of tasters towards the products under analysis. In fact a high score was attributed to the descriptors “global flavour” and “ripened flavour” while very low score was given to the descriptors bitter, acid, sour-pungent, rancid smell/taste, mouldy smell/taste. Finally, a significant correlation (p<0.01) was found between global flavour and ripened flavour.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
