Consumer acceptance and sensory profiling of reengineered kitoza products

• Sensory profiles showed differences between the two Kitoza samples.
• Kitoza beef (KB) showed more intense meat flavour.
• Kitoza pork (KP) showed more intense sweet odour, spices and smoked odour.
• Between KB and KP samples, KP showed to be more appreciated.
• Geographic origin of Kitoza had a positive effect on consumers’ willingness to pay.

Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group study was performed to identify sensory descriptors for Kitoza products and explore product perception. Subsequently, a Flash Profile and a consumer sensory acceptance study were conducted. Flash Profile’s results showed that beef- and pork-based Kitoza products investigated differed considerably in all sensory dimensions. The Portuguese sausage was characterized as having a more intense and lasting after taste, as well as displaying a higher degree of (meat) doneness. The acceptance study yielded higher overall liking ratings for pork- than for beef-based Kitoza, although the Portuguese sausage remained the most appreciated product.