Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

Abstract

Odor profiles of three grades of Jinhua, Xuanwei, and Rugao dry-cured hams were analyzed and distinguished by both the electronic nose and the sensory evaluation. The odor was absorbed by bamboo sticks, which is the most traditional absorption method to classify different ham grades. Then data from electronic nose was analyzed by discriminant function analysis (DFA) and cluster analysis (CA), compared with that from sensory evaluation by principal component analysis (PCA). Results showed that different grades of Jinhua, Xuanwei, and Rugao dry-cured hams could be distinguished effectively by the DFA results of electronic nose. However, sensory evaluation could not perform as well as electronic nose. It was demonstrated that intelligent sensory technology has higher sensitivity and reliability in classifying producing regions and grades of dry-cured ham.

Leptin receptor and fatty acid desaturase-2 gene variants affect fat, color and production profile of dry-cured hams

“…Dry-cured ham production is of great economic importance in Southern Europe (Cruz, 2019) and increasingly worldwide (Rentfrow, Chaplin, & Suman, 2012;Xia et al, 2017). There is a constant increase of consumers who place enhanced emphasis on quality, which is largely determined by the characteristics of the raw material and the manufacturing conditions.…”