a total of 102 consumers with an average age of 32 years and with a balanced distribution with respect to gender participated in the test. consumers were recruited by phone among regular eaters of sausages (defining as consuming the product at least once a week). in addition, they had to meet other criteria such as not reporting any conditions affecting the senses of taste or smell. and being available over the study period. each participant evaluated ten samples (one 4.5 mm slice for each sample. only after 3 months of storage) in a controlled sensory analysis laboratory as described for QDA under white fluorescent lighting. two sessions were conducted at 1 h interval; for each session five samples were presented in randomized order. they were asked to drink a sip of still water at the beginning of the sensory evaluation and to eat unsalted crackers between samples to try to make the palate conditions similar for each sample. for each product, consumers expressed an overall liking and a liking according to the following sensory input appearance, taste/flavor and texture. consumers rated their liking on a 9-point hedonic scale labeled at the left end with *extremely unpleasant* (1). at the right end with *extremely pleasant* (9). and at the central point with *neither pleasant nor unpleasant*