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  • 标题:Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil
  • 本地全文:下载
  • 作者:Marangoni, Cristiane ; Moura, Neusa Fernandes de
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2011
  • 卷号:31
  • 期号:1
  • 页码:119-123
  • DOI:10.1590/S0101-20612011000100016
  • 语种:English
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:

    The descriptive terminology and sensory prolife of four samples of Italian salami were determined using a methodology based on the Quantitative Descriptive Analysis (QDA). A sensory panel consensually defined sensory descriptors, their respective reference materials, and the descriptive evaluation ballot. Twelve individuals were selected as judges and properly trained. They used the following criteria: discriminating power, reproducibility, and individual consensus. Twelve descriptors were determined showing similarities and differences among the Italian salami samples. Each descriptor was evaluated using a 10 cm non-structured scale. The data were analyzed by ANOVA, Tukey test, and the Principal Component Analysis (PCA). The salami with coriander essential oil (T3) had lower rancid taste and rancid odor, whereas the control (T1) showed high values of these sensory attributes. Regarding brightness, T4 showed the best result. For the other attributes, T1, T2, T3, and T4 were similar.

  • 关键词:salame;análise sensorial;análise descritiva quantitativa;análise de componentes principais
  • 其他关键词:salami;sensory analysis;quantitative descriptive analysis;principal component analysis
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