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This work studies the relationship between 45 volatile compounds and 17 sensory attributes (13 flavour perceptions) of dry-cured hams. Volatile compounds were quantified by SPME-GC while the sensory assessment was carried out by 13 panellists. GC-sniffing was used to determine the odour impact zones of the chromatogram. The odour thresholds of the volatile compounds and their sensory characterisation...
Two panels of assessors from France and Spain assessed 41 dry-cured hams from diverse geographical origins, pig breedings and feedings. Univariate (Kolmogorov–Smirnov test and t-test) and multivariate (canonical correlation and principal component analysis) statistical procedures have been used to explain the agreement and disagreement between panels evaluating similar and dissimilar sensory attributes...
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