Jinhua dry-cured ham (JDH) is a traditional fermented meat product favored by Chinese consumers. In this paper, the impact of steaming on the key odorants of JDH was investigated using the sensomics approach. Compounds with odor activity values (OAV) ≥1 were re-engineered in a triglyceride matrix to imitate the odor profiles of both raw and steamed JDHs. The aromaactive compounds were then confirmed by recombination and omission tests using triangle tests. The odor profiles of raw and steamed JDHs were obtained by quantitative descriptive analysis to compare the differences between the original and recombined models. The results showed that pentanal, hexanal, dimethyl trisulfide, (E,E)-2,4-decadienal, (E)-2-heptenal, furaneol, 3methylbutanoic acid, 1-octen-3-one, and methional influenced the overall raw JDH odor significantly. Furaneol was first reported as a key compound that provides a caramel smell to the raw JDH. Apart from (E)-2-heptenal, dimethyl trisulfide, furaneol, 3methylbutanoic acid, and methional, the remaining three compounds including 2-furfurylthiol, benzeneacetaldehyde, and phenylethyl alcohol showed a significant influence on the odor profile of steamed JDH. The statistical analysis of the odor profiles showed an 80.0% similarity between the recombination raw JDH and the real raw JDH, and a 76.3% similarity between the model and the real steamed JDH.

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Jinhua dry‐cured ham (JDH) is a traditional Chinese food with a unique flavor. Its sensory profiles have not been studied using a developed lexicon. In this study, a lexicon to profile sensory characterization of JDHs was developed to characterize samples starting from smelling, during oral processing, and after swallowing. Then the lexicon was composed to profile JDHs using descriptive analysis (DA) and check‐all‐that‐apply (CATA). Principal component analysis (PCA) was used to examine DA data, and correspondence analysis (CA) was used to examine CATA data. The DA data from trained panelists and CATA data from naive consumers were compared by multiple factor analysis (MFA). The result showed a total of 33 attributes composed of the lexicon to describe JDHs including seven terms for odor, six terms for texture, seven terms for flavor, four terms for taste, and nine terms for aftertaste. The application of the lexicon to describe JDHs using DA and CATA showed good discrimination among samples. The comparison between DA and CATA using MFA showed attributes with distinct intensity or significant variances among tested samples located closely on the map, but attributes with weak intensity could varied largely on the map. This lexicon can be useful for manufacturers, producers, and consumers and helpful for the standardization of JDHs. Practical Applications The development of a sensory lexicon for JDH can be helpful for the breeding of pigs, and the production of JDH with desired characteristics. It also assists manufacturers in differentiating products, optimizing processes, and developing new products with a consistent and expected JDH. The development of a lexicon will help both the trained panelists and consumers to fill knowledge gaps in JDH research from a sensory and consumer point of view. Such data are critical in sensory studies for conducting JDHs from different regions and countries in the future.

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