Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis.

Most often, there were highly significant variations ( p < 0.01) in the samples’ olfactory perception (e.g., the smell of chicken meat, the smell of offals filling, the smell of spinach filling).

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Even between the control sample chicken roulade made from chicken thigh (CRTC2) and the same sample made from chicken breast (CRBC1), there was a fairly significant difference, with 40–60% of consumers preferring the former and only roughly half preferring the latter.

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