Main factors affecting the consumer acceptance of argentinean fermented sausages
- Autores
- López, Constanza María; Bru Chauve, Elena Magdalena; Vignolo, Graciela Margarita; Fadda, Silvina G.
- Año de publicación
- 2012
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Microbiological, physicochemical and sensory characteristics of most popular Argentinean fermented sausages were evaluated in order to detect drivers of consumer liking. As a first step, a detailed description of instrumental parameters and consumer liking for fermented sausages was carried out. Furthermore, two multivariate mappings were performed: (1) cluster analysis to identify accepted fermented sausages based on overall acceptance and liking of appearance, aroma, taste and texture and (2) standard discriminant analysis to graphically recognize instrumental parameters that better described acceptance clusters. From these results, three fermented sausages groups with different acceptance patterns were segmented; taste and texture emerged as key sensory parameters and water activity, lightness, total protein, molds and enterococci among the physicochemical and microbiological variables were correlated with consumer liking.
Fil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Bru Chauve, Elena Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina - Materia
-
Fermented Sausages
Flavor
Quality
Sensory Analysis - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/25039
Ver los metadatos del registro completo
id |
CONICETDig_1454fbf2839b42b98b038b3a42c3b36f |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/25039 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Main factors affecting the consumer acceptance of argentinean fermented sausagesLópez, Constanza MaríaBru Chauve, Elena MagdalenaVignolo, Graciela MargaritaFadda, Silvina G.Fermented SausagesFlavorQualitySensory Analysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Microbiological, physicochemical and sensory characteristics of most popular Argentinean fermented sausages were evaluated in order to detect drivers of consumer liking. As a first step, a detailed description of instrumental parameters and consumer liking for fermented sausages was carried out. Furthermore, two multivariate mappings were performed: (1) cluster analysis to identify accepted fermented sausages based on overall acceptance and liking of appearance, aroma, taste and texture and (2) standard discriminant analysis to graphically recognize instrumental parameters that better described acceptance clusters. From these results, three fermented sausages groups with different acceptance patterns were segmented; taste and texture emerged as key sensory parameters and water activity, lightness, total protein, molds and enterococci among the physicochemical and microbiological variables were correlated with consumer liking.Fil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Bru Chauve, Elena Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaWiley2012-08-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/25039López, Constanza María; Bru Chauve, Elena Magdalena; Vignolo, Graciela Margarita; Fadda, Silvina G.; Main factors affecting the consumer acceptance of argentinean fermented sausages; Wiley; Journal Of Sensory Studies; 27; 5; 21-8-2012; 304-3130887-82501745-459XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-459X.2012.00394.xinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2012.00394.x/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:09:18Zoai:ri.conicet.gov.ar:11336/25039instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:09:18.612CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Main factors affecting the consumer acceptance of argentinean fermented sausages |
title |
Main factors affecting the consumer acceptance of argentinean fermented sausages |
spellingShingle |
Main factors affecting the consumer acceptance of argentinean fermented sausages López, Constanza María Fermented Sausages Flavor Quality Sensory Analysis |
title_short |
Main factors affecting the consumer acceptance of argentinean fermented sausages |
title_full |
Main factors affecting the consumer acceptance of argentinean fermented sausages |
title_fullStr |
Main factors affecting the consumer acceptance of argentinean fermented sausages |
title_full_unstemmed |
Main factors affecting the consumer acceptance of argentinean fermented sausages |
title_sort |
Main factors affecting the consumer acceptance of argentinean fermented sausages |
dc.creator.none.fl_str_mv |
López, Constanza María Bru Chauve, Elena Magdalena Vignolo, Graciela Margarita Fadda, Silvina G. |
author |
López, Constanza María |
author_facet |
López, Constanza María Bru Chauve, Elena Magdalena Vignolo, Graciela Margarita Fadda, Silvina G. |
author_role |
author |
author2 |
Bru Chauve, Elena Magdalena Vignolo, Graciela Margarita Fadda, Silvina G. |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Fermented Sausages Flavor Quality Sensory Analysis |
topic |
Fermented Sausages Flavor Quality Sensory Analysis |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Microbiological, physicochemical and sensory characteristics of most popular Argentinean fermented sausages were evaluated in order to detect drivers of consumer liking. As a first step, a detailed description of instrumental parameters and consumer liking for fermented sausages was carried out. Furthermore, two multivariate mappings were performed: (1) cluster analysis to identify accepted fermented sausages based on overall acceptance and liking of appearance, aroma, taste and texture and (2) standard discriminant analysis to graphically recognize instrumental parameters that better described acceptance clusters. From these results, three fermented sausages groups with different acceptance patterns were segmented; taste and texture emerged as key sensory parameters and water activity, lightness, total protein, molds and enterococci among the physicochemical and microbiological variables were correlated with consumer liking. Fil: López, Constanza María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Bru Chauve, Elena Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina |
description |
Microbiological, physicochemical and sensory characteristics of most popular Argentinean fermented sausages were evaluated in order to detect drivers of consumer liking. As a first step, a detailed description of instrumental parameters and consumer liking for fermented sausages was carried out. Furthermore, two multivariate mappings were performed: (1) cluster analysis to identify accepted fermented sausages based on overall acceptance and liking of appearance, aroma, taste and texture and (2) standard discriminant analysis to graphically recognize instrumental parameters that better described acceptance clusters. From these results, three fermented sausages groups with different acceptance patterns were segmented; taste and texture emerged as key sensory parameters and water activity, lightness, total protein, molds and enterococci among the physicochemical and microbiological variables were correlated with consumer liking. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-08-21 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/25039 López, Constanza María; Bru Chauve, Elena Magdalena; Vignolo, Graciela Margarita; Fadda, Silvina G.; Main factors affecting the consumer acceptance of argentinean fermented sausages; Wiley; Journal Of Sensory Studies; 27; 5; 21-8-2012; 304-313 0887-8250 1745-459X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/25039 |
identifier_str_mv |
López, Constanza María; Bru Chauve, Elena Magdalena; Vignolo, Graciela Margarita; Fadda, Silvina G.; Main factors affecting the consumer acceptance of argentinean fermented sausages; Wiley; Journal Of Sensory Studies; 27; 5; 21-8-2012; 304-313 0887-8250 1745-459X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-459X.2012.00394.x info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2012.00394.x/abstract |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley |
publisher.none.fl_str_mv |
Wiley |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1844613970107826176 |
score |
13.070432 |