Publications Scientifiques

[ Article ] Sensory Evaluation and Consumer Acceptability of an African Fish Based Flavouring Agent and Taste Enhancer

Date de soumission: 25-01-2021
Année de Publication: 2013
Entité/Laboratoire Laboratoire de Physico-Chimie des Aliments (LPCA)
Document type : Article
Discipline(s) : Sciences des Denrées Alimentaires
Titre Sensory Evaluation and Consumer Acceptability of an African Fish Based Flavouring Agent and Taste Enhancer
Auteurs kindossi Janvier Mêlégnonfan [1], Akpo-Djenontin Opportune O. D. [2], Anihouvi Victor B. [3], AKISSOE H. NOËL [4], Declemy Anne-Laure [5], VIEIRA ÉPSE DALODE A. GÉNÉROSE E. MARIE [6], Tomlins Keith I [0], Pallet Dominique [0], HOUNHOUIGAN Joseph [0],
Journal: Indian Journal of Applied Research
Catégorie Journal: Internationale
Impact factor: 0
Volume Journal: 2
DOI:
Resume The sensory profile and consumer acceptance of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin, which is a salted fermented fish product made from two types of fish (king fish and cassava fish) through three different fermentation processes (aerobic, semi-aerobic and anaerobic conditions) were explored. The sensory testing was performed by 17 semi-trained panellists, and the acceptability of FATE was tested by consumers (n=200) in Cotonou and Abomey-Calavi municipalities. Traditional FATE were sensorially different, with king fish FATE having the strongest odour (ammoniacal odour) and cassava fish FATE being whitish in colour. Three classes of consumer behaviour were identified; primarily those who liked all the FATE samples (35% of consumers); those disliking FATE made from anaerobically fermented king fish (37%); and those disliking FATE made from aerobically fermented cassava fish (28%). Consumer acceptance was significantly associated with fish size, whitish colour, dried fish odour and ammoniacal odour. In terms of consumer preference, FATE made from semi-aerobically fermented king fish and FATE made from cassava fish (except for aerobic fermentation) were the most preferred and would be the most suited for further product development suited to markets in West Africa and export to the EU. The similarity in taste attributes for cassava fish and king fish when used for cooked rice dishes will be helpful in designing the form in which FATE can be marketed for wide acceptance.
Mots clés Flavouring agent, taste enhancer, Lanhouin, fermented fish, sensory profile, consumer preference, acceptance
Pages 62 - 66
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