Valutazione sensoriale da parte del consumatore di campioni di castagne conservate in sciroppo.

Our laboratory has been involved in the analysis of the sensory qualities of samples of chestnuts of Montella, conserved in 10 different types of syrup. The sensory evaluation has been carried out with a methodology based on the judgment of the consumers, using an opportunely prepared score-sheet. This first phase has allowed the three products liked most by the consumers to be selected. The samples chosen has then been analysed further for some specific sensory attributes. The analysis of the data has revealed which composition of the syrup allows the organoleptic characteristics of the chestnuts to be conserved better.