The objectives of this work were (i) to identify the sensory attributes of "Altamura" focaccia that change during storage time, by using the check-all-that-apply (CATA) questions, and (ii) to understand which attributes significantly drive the consumer's liking. Sensory tests were conducted on three different focaccia samples at 7, 22, 40 and 55 days of storage. Results showed that frequency of use of positive attributes decreased with storage time, whereas the contrary occurred for negative ones. The positive attributes that affected consumer's liking belonged to both texture properties of the base and flavor properties of the topping.

Sensory changes of packed focaccia during storage time

Volpe S.
Primo
Formal Analysis
;
Puleo S.
Data Curation
;
Torrieri E.
Conceptualization
;
Masi P.
Penultimo
Funding Acquisition
;
Di Monaco R.
Ultimo
Methodology
2019

Abstract

The objectives of this work were (i) to identify the sensory attributes of "Altamura" focaccia that change during storage time, by using the check-all-that-apply (CATA) questions, and (ii) to understand which attributes significantly drive the consumer's liking. Sensory tests were conducted on three different focaccia samples at 7, 22, 40 and 55 days of storage. Results showed that frequency of use of positive attributes decreased with storage time, whereas the contrary occurred for negative ones. The positive attributes that affected consumer's liking belonged to both texture properties of the base and flavor properties of the topping.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/834256
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