Abstract
AbstractMorcela de Arroz (MA) is a popular cooked blood and rice sausage produced in the Monchique region, south of Portugal, whose characteristics are not well known and no data are available about its sensory characteristics. The aim of this study was to build up terminology to develop a quantitative descriptive analysis for MA from Monchique region in comparison with other blood and rice sausages, in order to improve its sensory description.Practical ApplicationsThis study provides the necessary lexicon to be used in quantitative descriptive analysis of Morcela de Arroz (MA), particularly to discriminate the origin of the product. That lexicon will allow the characterization of traditional MA viewing to apply for one of the European Community (EC) special labels certification: Protected Designation of Origin or Protected Geographical Indication. The list of selected descriptors and references should help researchers to elucidate about the factors which influence typical appearance, odor, flavor and texture, and also to improve sensory quality control in this type of meat products.
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