Relations between the know-how of small-scale facilities and the sensory diversity of traditional dry sausages from the Massif Central in France

摘要

The main objective of this study was to characterise the know-how diversity of small-scale facilities manufacturing traditional dry sausages and to investigate the relations between the know-how and the sensory diversity of the traditional dry sausages. First, a description of the know-how (typology) was observed on 108 out of 129 registered small-scale facilities in the Massif Central. The typology led to six groups with specific know-how differentiated mainly by the raw materials and drying. From these 6 groups, 12 small-scale facilities were selected (2 per group of know-how) in order to perform a Flash profile on the manufactured dry sausages with a panel of six experts. The Flash profile results showed discrimination between the dry sausages by the raw materials used. In addition, the canonical correlation analysis (CCA) showed a high correlation between the typology data and the sensory data. The similarity map 1-2 from the CCA illustrated the proximity between dry sausages from the same group of know-how and discriminated between dry sausages from different groups of know-how. Thus, it can be concluded that each group of know-how corresponded to traditional dry sausages with specific sensory characteristics.