Sensory characterization of dry-cured ham using free-choice profiling

In this study, free-choice profiling was carried out to study how consumers perceived and described the sensory properties of dry-cured ham. One hundred and nine consumers from three different Spanish regions evaluated the sensory characteristics of four different commercial dry-cured hams aged with ageing times of 6, 9, 12 and 16 months. Data were analysed by means of Generalized Procrustes Analysis. In order to understand the sensory consumers’ vocabulary better a Quantitative Descriptive Analysis with seven trained assessors was also performed. In general, results showed that consumers used simple terms to describe the sensory characteristics of the samples, paying special attention to the appearance, especially, the colour and fat content of the dry-curedham. There was some disagreement in the case of salty taste and texture descriptors, but, apart from that a consensus in the use of sensory attributes was observed. Data from trained assessors proved to be a useful method for understanding and validating consumers’ vocabulary.