Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data |
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Authors: | H Resano AI Sanjuán I Cilla P Roncalés LM Albisu |
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Affiliation: | 1. Agro-food Science and Technology Park Aula Dei, Avda Montañana 930, Zaragoza 50059, Spain;2. Agro-food Economics and Natural Resources Unit, Centre of Agro-food Research and Technology of Aragon (C.I.T.A.), Government of Aragón, Avda Montañana 930, Zaragoza 50059, Spain;3. Dept. of Animal Production and Food Science, Faculty of Veterinary Science, University of Zaragoza, C. Miguel Servet 177, Zaragoza 50013, Spain |
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Abstract: | The paper investigates the degree of convergence between trained panelists and consumers with regard to overall quality assessment and acceptability, respectively. In particular, the main sensory drivers used by both groups of assessors in their valuations, are investigated: first, a Principal Component Analysis (PCA) is applied to identify main dimensions underlying sensory data, and second, the external preference mapping (PREFMAP) technique, that regress consumers’ hedonic valuations on the PCA sensory dimensions, is applied. A total of eight samples of dry-cured ham was analysed by 14 trained panelists and 213 consumers in a northern city of Spain (Zaragoza). The results showed that both, consumers and trained panelists make use of the same sensory attributes to elicit their assessments, which are crumbliness, softness, flavour and sweetness. However, trained assessors are able to discriminate better the quality across ham samples, as we would expect, according to a higher degree of expertise. Interestingly, the PREFMAP technique showed a certain degree of heterogeneity in consumers’ preferences, highlighting clusters with opposite liking trends. |
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Keywords: | External preference mapping Dry-cured ham Consumers Trained panel |
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