Sensory Lexicon Development for a <scp>P</scp>ortuguese Cooked Blood Sausage – <scp><i>M</i></scp><i>orcela de</i> <scp><i>A</i></scp><i>rroz de</i> <scp><i>M</i></scp><i>onchique</i> – to Predict Its Usefulness for a Geographical Certification

Abstract

Abstract M orcela de A rroz ( MA ) is a popular cooked blood and rice sausage produced in the M onchique region, south of P ortugal, 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 M onchique region in comparison with other blood and rice sausages, in order to improve its sensory description. Practical Applications This study provides the necessary lexicon to be used in quantitative descriptive analysis of M orcela de A rroz ( 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: P rotected D esignation of O rigin or P rotected G eographical I ndication. 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.