Evaluation of different types of dry-cured ham by Italian and French consumers.
The aim was to analyse the distribution of preferences between two group of consumers (100 consumers each) from different countries (Italy and France), in order to establish which type of dry-cured ham is most acceptable and to compare results across countries using preference mapping. A preference test was carried out on four types of dry-cured hams: Parma ham (P), Italian non-branded ham (I) and hams derived from pigs fed a diet containing sunflower oil (2.5%) (S) or extruded linseed (5%) (L). The consumers were requested to evaluate each single descriptor using a hedonic scale and assigning a score between 1 (dislike extremely) and 9 (like extremely). The four different dry-cured hams were sensorially well differentiated by the consumers of different nationalities. Italian consumers preferred P and S hams while French consumers preferred S, I and P hams in terms of overall acceptability and acceptability of aroma and flavour. L ham was negatively discriminated, compared to the other hams, by both consumer groups. A good differentiation between the dry-cured hams was obtained using the internal preference map method: P was discriminated from the other hams.
Cannata
S
S
Department of Veterinary Sciences and Technologies for Food Safety, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy. susanna.cannata@unimi.it
Ratti
S
S
Meteau
K
K
Mourot
J
J
Baldini
P
P
Corino
C
C
D000818:Animals; D003116:Color; D003258:Consumer Behavior; D005511:Food Handling / Q000379:methods*; D005602:France; D006801:Humans; D007558:Italy; D008460:Meat / Q000592:standards*; D009812:Odorants; D013552:Swine; D013649:Taste