Sensory evaluation of lightly preserved salmon using free-choice profiling

In order to characterise a novel fermented salmon product, sensory evaluati on by free-choice profiling was undertaken on three different types of salm on products (smoked salmon, gravlax and fermented salmon). Assessors could easily discriminate among all three types of products and common attributes were isolated from the set of individual assessments. Discrimination was m ade according to the appearance, odour and flavour attributes, while no cle ar consensus on texture was observable. The first discrimination factor bet ween all products was the presence/absence of a smoky character. The novel fermented salmon was discriminated from gravlax as it appeared to have a di stinct sour/acidic odour and flavour.