title: A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy.
abstract: BACKGROUND
  Salama da sugo is a fermented sausage from the Ferrara tradition (Italy, Emilia-Romagna region), subjected to a long ripening period (4-6 months) and characterised by a high content of wine and spices in the mixture. It can be consumed after cooking and it is served with its sugo, i.e. the liquid extracted by cooking process. The aim of this work was to set up a method for the sensory profile of Salama da sugo as a request for Protected Geographical Indication (PGI) has been made to the European Commission.
  
  
  RESULTS
  A system of sample preparation that provides for the precooking in an autoclave and cooking in boiling water was set up. A specific sheet for sensory evaluation of Salama da sugo has been created and reports 23 descriptors identified during the lexicon development. The differences in sensory profile of four samples were evaluated and principal component analysis highlighted the more discriminant parameters, i.e. odour intensity, wine odour, spicy aroma, fat/lean connection, sweet, bitter, juiciness, chewiness and pricking.
  
  
  CONCLUSIONS
  The proposed method allows the standardisation of sensory profiling of Salama da sugo, and is also to verify compliance with the specification PGI.
authors: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Alma Mater Studiorum Università di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy.
authors: Fabio
authors: F
authors: Coloretti
authors: Luigi
authors: L
authors: Grazia
authors: Fausto
authors: F
authors: Gardini
authors: Rosalba
authors: R
authors: Lanciotti
authors: Chiara
authors: C
authors: Montanari
authors: Giulia
authors: G
authors: Tabanelli
authors: Cristiana
authors: C
authors: Chiavari
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003296:Cooking; D004032:Diet / Q000208:ethnology; D016002:Discriminant Analysis; D005062:European Union; D005285:Fermentation; D005513:Food Inspection / Q000379:methods*; D005515:Food Labeling; D006801:Humans; D007558:Italy; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D055595:Mechanical Phenomena; D009812:Odorants; D025341:Principal Component Analysis; D011996:Records; D012677:Sensation; D017365:Spices / Q000032:analysis; D034421:Sus scrofa; D013649:Taste; D001743:Urinary Bladder / Q000737:chemistry; D014920:Wine / Q000032:analysis
keywords: PCA; Salama da sugo; cooked sausage; sensory descriptors; sensory profile