Main factors affecting the consumer acceptance of Argentinean fermented sausages.

LÓPEZ, CONSTANZA; BRU, ELENA; VIGNOLO, GRACIELA; FADDA, SILVINA

JOURNAL OF SENSORY STUDIES

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2012 vol. 27 p. 304 - 313

0887-8250

Microbiological, physicochemical and sensory characteristics of Argentinean fermented sausages were evaluated with the aim of find out the drivers of consumer acceptance; considering their consumption and purchasing habits as well as advertisement and availability of products. As a first step, a detailed description of instrumental parameters and consumer likings for fermented sausages was conducted. Furthermore, two multivariate mappings were subsequently performed: 1) Cluster analysis for identify accepted fermented sausages based on overall acceptance and liking of appearance, aroma, taste and texture while sensory drivers were found out 2) Discriminant analysis to graphically recognize instrumental parameters that better describe acceptance clusters. From these studies, three fermented sausages groups with different acceptance levels were correctly segmented; taste and texture resulted as key sensory parameters for acceptance and the number of microbiological and physicochemical variables was notably reduced. In conclusion, several factors as quality guidance could be proposed.