Consumer liking for sausages affected by sensory quality and information on fat content

The sensory quality of sausages containing 12 and 20% fat (the usual level) was assessed by descriptive profiling in a trained sensory panel. The effects of information on fat level and sensory differences on liking or dislike by consumers were assessed in 347 eaters of sausages recruited in food stores. The knowledge of a 40% reduction in fat content did not affect the hedonic responses to sausages with different sensory quality, whereas the sensory differences had major effects on liking scores. Fat-reduced sausages were liked as much as standard sausages when their texture and saltiness were similar to the more familiar quality. When sensory quality was similar, false information that the fat content of the 20%-fat sausages was 12% increased the liking for them although correct information on fat content of the sensorily similar 12%-fat sausages decreased liking. Thus, to avoid reducing the acceptability of reduced-fat sausages, it seems necessary to have a profile similar to the sausages containing usual levels of fat.