title: Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages.
abstract: Based on a food choice questionnaire we identified as the most influential aspects affecting consumer choice of Lucanian dry cured sausages: taste, animal health and addition of preservatives. Therefore, as a second step we conducted a study to assess the effect of preservative addition on sausage sensory properties and consumer liking, with a particular emphasis on taste. The addition of preservatives did not change the perception of taste attributes by an experienced panel, whereas differences were detected in terms of odor, texture and color attributes. However, consumers did not express a preference for a particular product in terms of overall liking, taste/flavor liking and texture liking, whereas appearance liking was higher for sausages containing preservatives. Since sausage taste was unaffected by the addition of preservative, in order to prevent the potentially detrimental effect of a label indicating their presence, producers should make an effort to obtain high quality Lucanian dry cured sausages without using them.
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy.
authors.forename: Ada
authors.initials: A
authors.lastname: Braghieri
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy.
authors.forename: Nicoletta
authors.initials: N
authors.lastname: Piazzolla
authors.affiliation: Smell and Taste 07 s.n.c., Bella (PZ), Italy.
authors.forename: Angela
authors.initials: A
authors.lastname: Carlucci
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Bragaglio
authors.affiliation: Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano 10, Potenza 85100, Italy. Electronic address: fabio.napolitano@unibas.it.
authors.forename: Fabio
authors.initials: F
authors.lastname: Napolitano
mesh_terms: D000328:Adult; D000368:Aged; D000818:Animals; D055598:Chemical Phenomena; D002755:Choice Behavior; D003258:Consumer Behavior; D005260:Female; D005515:Food Labeling; D005518:Food Preferences; D005520:Food Preservatives / Q000009:adverse effects*; D063427:Food Quality; D057141:Food, Preserved / Q000032:analysis*; D006801:Humans; D007558:Italy; D008297:Male; D008461:Meat Products / Q000032:analysis*; D055595:Mechanical Phenomena; D008875:Middle Aged; D009812:Odorants; D010860:Pigments, Biological; D012677:Sensation; D013499:Surface Properties; D034421:Sus scrofa; D013649:Taste
chemical_list: D005520:Food Preservatives; D010860:Pigments, Biological
keywords: Consumer liking; Food choice determinants; Lucanian dry sausage; Preservatives; Sensory characteristics