Consumer acceptance and sensory profiling of reengineered kitoza products
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- 作者：Ana I.E. Pintadoa ; Maria J.P. Monteiroa ; Ré ; gine Talonb ; Sabine Leroyb ; Valé ; rie Scislowskic ; Geneviè ; ve Fliedeld ; Danielle Rakotoe ; Isabelle Maravald ; Ana I.A. Costaa ; f ; Ana P. Silvaa ; Dominique Palletd ; Keith Tomlinsg ; Manuela M.E. Pintadoa ; mpintado@porto.ucp.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Kitoza ; Smoked/dried meat ; Beef ; Pork ; Madagascar ; Sensory profile ; Consumer test
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 May 2016
- 年：2016
- 卷：198
- 期：Complete
- 页码：75-84
- 全文大小：1096 K
文摘
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Sensory profiles showed differences between the two Kitoza samples.
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Kitoza beef (KB) showed more intense meat flavour.
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Kitoza pork (KP) showed more intense sweet odour, spices and smoked odour.
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Between KB and KP samples, KP showed to be more appreciated.
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Geographic origin of Kitoza had a positive effect on consumers’ willingness to pay.