The aim of this study was to evaluate the sensory characteristics of mortadellas with different fat contents using Descriptive Analysis (DA) and Check-all-that-apply (CATA) questions and their relationship with overall liking (OL). Five mortadella samples were studied. Sample 1, containing 16% fat. Sample 2 was formulated with 8% fat. Samples 3 and 4 were prepared by replacing 50% fat by a pre-emulsion composed of fish, canola and olive oil. A commercial fat-reduced sample was also studied. The sensory characteristics of the samples were evaluated by DA. Besides, eighty-four consumers evaluated their OL using a 9-point scale and answered the CATA questions. Replacement or reduction of fat caused changes in the sensory characteristics of the samples. Commercial mortadella was the most liked. CATA questions along with penalty analysis and partial least squares regression (PLSR) of dummy variables on the OL helped to identify the attributes to be changed in the mortadella formulations.

这项研究的目的是使用描述性分析（DA）和“所有应用检查”（CATA）问题来评估不同脂肪含量的熟香肠的感官特性，以及它们与总体喜好（OL）的关系。研究了五个熟香肠样品。样品1，含16％的脂肪。样品2用8％的脂肪配制而成。通过用鱼，低芥酸菜子和橄榄油组成的预乳液代替50％的脂肪来制备样品3和4。还研究了商业化的减脂样品。通过DA评估样品的感官特性。此外，八十四名消费者使用9分制对他们的OL进行了评估，并回答了CATA问题。脂肪的替代或减少导致样品的感官特性发生变化。商业熟香肠是最喜欢的。