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2. Parpinello G.P., Meluzzi A., Tallarico N., Sirri F., Versari A. (2006) Sensory evaluation ofegg products and eggs laid from hens fed diets with different fatty acid composition and supplementedwith antioxidants. Food Research International, 39, 47–52.Is the sensory quality of eggs influenced by adding vegetable lipids, animal and vegetable sources of n-3 polyunsaturatedfatty acids (n-3 PUFA), and/or natural antioxidants to the hens diet? To answer this question threefeeding experiments were conducted adding either palm butter, grape seed oil, flax seed oil, n-3 PUFA such asflax seed and marine algae and the natural antioxidant rosemary to the hens diet. For each experiment a standarddiet was used as control. The results suggested that vegetable lipids (palm butter, grape seed, flax seed), n-3PUFA (flax seed and marine algae) and rosemary may be used to hens fed diet without affecting the sensoryproperties of eggs. The sensory quality of eggs was evaluated on hard boiled, scrambled eggs and Madeira cake.In this work, we report the first sensory characterization of eggs and products containing eggs obtained fromhens diet based on grape and algae plus vitamin E and rosemary extract.3. Cavicchi L., Parpinello G.P., Versari A. (2005) Preliminari prove del naso elettronico perl'analisi della qualità sensoriale delle albicocche. Frutticoltura, 6, 49–51.Il CISA M. Neri di Imola, in collaborazione con il Dipartimento di Scienze degli Alimenti dell’Università diBologna, nell’ambito del progetto “Definizione di profili qualitativi e sensoriali d’albicocca e melone per ilmiglioramento del loro standard commerciale”, finanziato dalla Provincia di Bologna, ha recentementeimpostato uno studio sull’applicazione del naso elettronico alla caratterizzazione di alcune cultivar di albicocco.L’obiettivo è quello di individuare, tramite valutazioni sensoriali e strumentali, caratteri distintivi che potesseroclassificare le cultivar facenti parte del panorama varietale del Comprensorio Imolese.4. Parpinello G.P., Versari A., Castellari M., Galassi S. (2001) Stevioside as replacement of sucrosein peach juices: sensory evaluation. Journal of Sensory Studies, 16, 471–484.The potential suitability of stevioside as a sweetener in peach juice was investigated. Comparison between steviosideand sucrose in terms of equi-sweetness, sweet and bitter aftertaste were determined both in water andpeach juice. The results demonstrated that 160 mg/L of stevioside may replace 34 g/L of sucrose in fruit juice,with a loss of 25% calorie, without affecting the sensory characteristics of the product. Synergistic and inhibitoryeffects between sucrose and stevioside were also monitored at different stevioside concentration. Preference testdetermined the new formulation sweetened with a binary mixture of stevioside (0.016%) and sucrose (5.6%) tobe not significantly different in terms of desirability from the sucrose (9%) sweetened reference product.5. Parpinello G.P., Versari A., Barbanti D., Galassi S. (2001) Effect of salt additions on the sensoryevaluation of Trebbiano white wines. Alcologia, 13, 85–89.Sensory quality and pleasantness are decisive attributes in food choice. In addition, the preference of young consumersis important in product development and research. In this study the liking of four Trebbiano white wineswith selected cations (K + , Na + , Ca 2+ and Mg 2+ ) added at various levels was evaluated by 168 students. The additionof cations significantly affected the liking of wines. The results show that untrained young assessors preferredthe wine with sodium added, although they could not discriminate among the various dosages. The presenceof an optimum K+/Na+ ratio (ca. 26-28) has been postulated.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it60