MAIN FACTORS AFFECTING THE CONSUMER ACCEPTANCE OF ARGENTINEAN FERMENTED SAUSAGES

CONSTANZA LÓPEZ; BRU, E; VIGNOLO G,; FADDA S,

Journal of Sensory Analysis

Wiley

Año: 2012 vol. 27 p. 304 - 313

1745-459X

Microbiological, physicochemical and sensory characteristics of most popularArgentinean fermented sausages were evaluated in order to detect drivers of consumerliking. As a first step, a detailed description of instrumental parameters andconsumer liking for fermented sausages was carried out. Furthermore, two multivariatemappings were performed: (1) cluster analysis to identify accepted fermentedsausages based on overall acceptance and liking of appearance, aroma,taste and texture and (2) standard discriminant analysis to graphically recognizeinstrumental parameters that better described acceptance clusters. From theseresults, three fermented sausages groups with different acceptance patterns weresegmented; taste and texture emerged as key sensory parameters and water activity,lightness, total protein, molds and enterococci among the physicochemical andmicrobiological variables were correlated with consumer liking.