2.4.5. Sensory Evaluation

Sensory characteristics including colour, flavour "taste and odour", consistency, appearance, overall acceptability was evaluated in EM. The test was performed by a panel of 8 judges (males and females) from 25 to 50 years old, recruited among researchers and technicians of the Food Science and Technology Unit of Reggio Calabria University with previous experience in sensory analysis. The judges were trained before the sessions to identify the attributes to be evaluated Sensory data were elaborated by calculating the median of results.
