[ca] L&#8217;enciam (Lactuca sativa) es una hortalissa cultivada i consumida durant tot l&#8217;any per les seves caracteristiques morfologiques i sensorials. Existeixen moltes varietats de diferents mides, colors i gustos d&#8217;aquest vegetal. Encara que es tracta d&#8217;un cultiu molt conegut a nivell agronomic, no hi ha molts estudis referents al perfil sensorial d&#8217;aquesta hortalissa. Degut aixo, la Fundacio Miquel Agusti ha decidit realitzar un estudi sobre els atributs mes rellevants de l&#8217;enciam i com avaluar-los per crear una eina de treball util per futurs estudis sobre aquest vegetal. L&#8217;objectiu principal d&#8217;aquest treball es realitzar els passos necessaris per l&#8217;obtencio dels descriptors que caracteritzen l&#8217;enciam i preparar una fitxa per l&#8217;entrenament d&#8217;un panel de tastadors. Per complir aquest objectiu s&#8217;ha realitzat un tast de consumidors en l&#8217;Escola Superior d&#8217;Agricultura de Barcelona, on a traves de la informacio resultant, i una vegada contrastada amb la bibliografia existent, s&#8217;han obtingut els atributs sensorials que descriuen l&#8217;enciam. Una vegada realitzat aquest treball, s&#8217;han determinat les referencies necessaries per la correcta avaluacio dels diferents descriptors. Els primers resultats obtinguts han sigut els atributs que descriuen l&#8217;enciam, aquests son: brillantor, fulles color verd-groc, fulles color vermell (quantitat d&#8217;antocians), intensitat d&#8217;olor, intensitat de flavor, amargor, dolcor i cruixenca. Tambe s&#8217;han determinat les referencies idonies per l&#8217;avaluacio dels descriptors obtinguts, a mes s&#8217;ha preparat una fitxa de tast d&#8217;enciam per l&#8217;entrenament d&#8217;un panel de tast.

[en] Lettuce (Lactuca sativa) is a vegetable cultivated and consumed throughout the year for its morphological and sensory characteristics. There are many varieties of different sizes, colors and flavors of this vegetable. Although it is a well-known crop at the agronomic level, there are not many studies related to the sensory profile of this vegetable. This is why the Fundacio Miquel Agusti has decided to carry out a study on the most relevant attributes of lettuce and how to evaluate them to create a useful work tool for future studies on this vegetable. The main objective of this work is to perform the necessary steps to obtain the descriptors that characterize the lettuce and prepare a tasting sheet for the training of a panel of tasters. To achieve this, a consumer tasting was carried out at the Escola Superior Agricultura de Barcelona, where through the resulting information, and once contrasted with the existing bibliography, the sensory attributes that describe the lettuce were obtained. At this point, the necessary references for the correct evaluation of the different descriptors have been determined. The first results obtained are the attributes that describe the lettuce: brightness, green-yellow leaves, red leaves (quantity of anthocyanins), intensity of smell, intensity of flavor, bitterness, sweetness and crunchy texture. The appropriate references for the evaluation of the descriptors obtained have also been determined, and a lettuce tasting sheet has been prepared for the training of a panel of tasters.