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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/25039
Acceder
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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 Técnicas2025-10-15T15:06:28Zoai: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:34982025-10-15 15:06:28.535CONICET 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
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score 13.22299

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