Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil

Effect of peanut skin extract on chemical stability and sensory properties of salami during storage

“…They reported an increasing intensity of 'firmness' and 'toughness' of salami samples during storage. In those research studies some attributes such as rancid aroma, rancid flavor and firmness were evaluated that were similar to rancid odor, oxidized flavor and hardness, respectively, evaluated in the present study. All of these attributes increased their intensity ratings during storage.…”

“…However, different authors analyzed sensory attributes on salami products using different sensory methods with trained panelists. Marangoni and Fernandes de Moura defined sensory descriptors in Italian salami after 90 days of storage using a methodology based on the QDA method with an unstructured 10 cm line scale. They reported the highest intensity ratings in 'rancid aroma', 'acid aroma', 'rancid flavor' and 'acid flavor'.…”

“…Five sampling days (14,21,28,35 and 42 days from storing) were chosen for chemical and sensory analysis. Samples were also chemically analyzed at day zero before storing under refrigerated conditions.…”

Antibacterial, Antiviral and Antifungal Activity of Essential Oils: Mechanisms and Applications

“…Likewise, salami with coriander EO exhibited reduced lipid oxidation, increasing the shelf life of the product. In addition, salami treated with the commercial antioxidant BHT had less antioxidant activity than those treated with coriander EO (Marangoni and Moura 2011).…”

Analysis of Sensory Properties in Foods

“…The sensory profile of commercial Spanish dry-cured sausage was evaluated by Ruiz Pérez-Cacho et al [77], who commented that the developed terms might define and reveal differences among samples. Marangoni and Moura [78] developed 12 sensory terms for four different treatments of Italian salami to establish their sensory profile. Jo et al [79] determined the sensory characteristics of Bulgogi, a Korean cooked meat dish.…”