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

Author:

Wang Mengni1,Di Ruijun1,Yu Yashu1,Blank Imre2,Zhang Yin3,Chen Yan Ping1ORCID,Liu Yuan1ORCID

Affiliation:

1. Department of Food Science & Technology School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai China

2. Zhejiang Yiming Food Co, Ltd, Jiuting Center Shanghai China

3. Key Laboratory of Meat Processing of Sichuan, Chengdu University Chengdu China

Abstract

AbstractJinhua 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 ApplicationsThe 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.

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Sensory Systems,Food Science

Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement;Journal of Agricultural and Food Chemistry;2023-12-29

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