title: Role of nitrite in flavour development in uncooked cured meat products: Sensory assessment.
abstract: Fermented dry sausages were produced according to the current industrial practices with the only exception that sodium nitrite was not systematically included in the formulation. Finished products were evaluated by a trained taste panel. Flavour of the samples made from mixes with added nitrite was found significantly different from that of the nitrite-free samples. Basically, nitrosated samples were allotted a stronger and a more typical flavour.
authors: INRA, Leima, BP 527, 44026 Nantes Cedex 03, France.
authors: P
authors: P
authors: Noel
authors: E
authors: E
authors: Briand
authors: J P
authors: JP
authors: Dumont