title: Simultaneous analysis of consumer variables, acceptability and sensory characteristics of dry-cured ham.
abstract: We conducted a consumer acceptability analysis of dry-cured ham based on sensory evaluation. Consumer acceptability data are rendered heterogeneous by the diverse backgrounds and assessment abilities of the participants, requiring versatile analytical methods for their interpretation. Totally, 9 sensory attributes of 12 kinds of dry-cured ham samples collected from Japan (n=9), Italy (n=1), Spain (n=1), and Germany (n=1) were tasted by 117 Japanese consumers who showed acceptable evaluation abilities during blind sampling. Common techniques, such as hierarchical clustering, principal component analysis, and external preference mapping, were simultaneously utilized to analyze each characteristics scored in modified hedonic scale. These analyses revealed the relationships between the features and preferences of the assessors. For example, consumers aged 20-30 with smoking and drinking habits preferred sweetness and saltiness, and gave high ratings to Spanish Jómon serrano and Italian prosciutto. Our approach could assist ham marketers to identify potential purchasers and the preferred characteristics of their products.
authors.affiliation: Institute for Advanced Biosciences, Keio University, Tsuruoka, Yamagata 997-0052, Japan. Electronic address: msugi@sfc.keio.ac.jp.
authors.forename: Masahiro
authors.initials: M
authors.lastname: Sugimoto
authors.affiliation: Tohoku Ham, Tsuruoka, Yamagata 997-0011, Japan. Electronic address: s-obiya@tohokuham.co.jp.
authors.forename: Shinichi
authors.initials: S
authors.lastname: Obiya
authors.affiliation: Institute for Advanced Biosciences, Keio University, Tsuruoka, Yamagata 997-0052, Japan. Electronic address: kkk-miku@ttck.keio.ac.jp.
authors.forename: Miku
authors.initials: M
authors.lastname: Kaneko
authors.affiliation: Institute for Advanced Biosciences, Keio University, Tsuruoka, Yamagata 997-0052, Japan. Electronic address: ayame.e@ttck.keio.ac.jp.
authors.forename: Ayame
authors.initials: A
authors.lastname: Enomoto
authors.affiliation: Institute for Advanced Biosciences, Keio University, Tsuruoka, Yamagata 997-0052, Japan. Electronic address: mayu-125@ttck.keio.ac.jp.
authors.forename: Mayu
authors.initials: M
authors.lastname: Honma
authors.affiliation: Institute for Advanced Biosciences, Keio University, Tsuruoka, Yamagata 997-0052, Japan. Electronic address: wakayama@ttck.keio.ac.jp.
authors.forename: Masataka
authors.initials: M
authors.lastname: Wakayama
authors.affiliation: Institute for Advanced Biosciences, Keio University, Tsuruoka, Yamagata 997-0052, Japan. Electronic address: mt@sfc.keio.ac.jp.
authors.forename: Masaru
authors.initials: M
authors.lastname: Tomita
mesh_terms: D000818:Animals; D016000:Cluster Analysis; D003116:Color; D003258:Consumer Behavior; D005511:Food Handling; D005858:Germany; D006801:Humans; D007558:Italy; D007564:Japan; D008461:Meat Products / Q000032:analysis*; D025341:Principal Component Analysis; D013030:Spain; D013552:Swine; D013649:Taste
keywords: Consumer acceptability; Dry-cured ham; External preference mapping; Hierarchical analysis; Sensory evaluation