*2.5. Sensorial Quality*

The sensorial analysis was carried out at our laboratory by a panel of six panelists before the artificial contamination of the samples with the spoilage molds. Panelists were previously trained in order to recognize and score the analyzed quality descriptors. Samples were coded with a random 3-digit number in order to minimize subjectivity. The sensorial attributes evaluated were overall appearance, aromatic profile, off odor, color, softness, and texture. Every attribute was scored on a 1–5 hedonic scale, where 1 = atypical, undesirable, and 5 = typical, desired. Sensorial trials were performed on six samples for each treatment.
