ArticleFoods (Basel, Switzerland)2021
Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages.Foods (Basel, Switzerland) · 2025Review
- Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.Foods (Basel, Switzerland) · 2025Review
- Effects of dietary capsaicin supplementation on growth performance, blood profile and carcass and meat quality of finishing pigs.Animal bioscience · 2024Article
- Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds.Foods (Basel, Switzerland) · 2022Article
- Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat.Food chemistry: X · 2022Article
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4 authors.
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Abstract
The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.
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