The development of a lexicon for Jinhua dry‐cured ham and its application to discriminate samples using descriptive analysis and check‐all‐that‐apply

Abstract

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.

Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement

“…In order to investigate the effect of each cooking method on the JDH, the cut slices within each batch (a total of 3 batches) were randomly chosen for applying five treatment methods, thus resulting in 5 samples, i.e., raw (no treatment), steaming, boiling, microwaving with 20 mL of water, and microwaving with 40 mL of water. The samples were prepared following our previous experiment. , Sample No. 1 (Raw): no further treatment was applied to the slices.…”

“…The panelists were familiar with the definition, reference standards, and intensity of the JDHs attributes, having 1 year experience in JDHs evaluation. They have been trained and performed JDHs evaluation according to our previous investigation …”

“…They have been trained and performed JDHs evaluation according to our previous investigation. 16 Fifteen trained panelists (gender: 8 female and 7 male; age: 20−30 years old) were involved in the dynamic sensory tests. They were asked not to eat or drink at least 1 h prior to the experiment.…”