Sensory profiling of cooked gilthead sea bream (Sparus aurata):: Sensory evaluation procedures and panel training

The aim of this study was to develop a sensory profile for cooked gilthead sea bream (Sparus aurata). A total of 21 sessions (8 preliminary, 7 training and 6 for panel performance evaluation) were carried out on cooked samples from both fresh and frozen fish. During preliminary sessions, sample preparation and experimental conditions were established and 13 sensory attributes selected (3 for odor, 2 for appearance, 3 for flavor and 5 for texture). Data obtained from the panel performance evaluation sessions were analyzed by ANOVA and by principal component analysis (PCA). Significant differences between samples were detected for seven attributes (fresh odor, color, fresh flavor, firmness, chewiness, fibrousness and juiciness). Cooked frozen samples were perceived as having less fresh odor and fresh flavor, and being firmer, chewier, more fibrous and less juicy.