title: Influence of sensory characteristics on the acceptability of dry-cured ham.
abstract: The influence of different sensory attributes on the acceptability of dry-cured Iberian ham was studied. Partial least squares regression analysis showed that juiciness and several flavour traits were the major attributes positively influencing acceptability of dry-cured Iberian ham, whereas yellowness of the fat, dryness and fibrousness showed a negative influence. Using stepwise multivariate regression, juiciness and flavour intensity were the two traits that better explained the acceptability of dry-cured ham, the linear model obtained showing a regression coefficient of 0.526. The regression coefficient of acceptability with juiciness and flavour intensity was higher using a piecewise linear regression model (R(2)=0.759) showing, therefore, a discontinuous relationship between these variables. However, results on product acceptability have been obtained using trained panellists and it might be possible that the use of a consumer panel would change these conclusions.
authors: Tecnologı́a y Bioquı́mica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Av. Universidad s/n, 10071, Cáceres, Spain.
authors: J
authors: J
authors: Ruiz
authors: C
authors: C
authors: García
authors: E
authors: E
authors: Muriel
authors: A I
authors: AI
authors: Andrés
authors: J
authors: J
authors: Ventanas