作者：Mengni Wang, Ruijun Di, Yashu Yu, Imre Blank, Yin Zhang, Yan Ping Chen, Yuan Liu
期刊：Sensory Studies
摘要：Jinhua dry-cured ham (JDH) is a traditional Chinese food with a unique flavor. Its sen-sory profiles have not been studied using a developed lexicon. In this study, a lexiconto profile sensory characterization of JDHs was developed to characterize samplesstarting from smelling, during oral processing, and after swallowing. Then the lexiconwas composed to profile JDHs using descriptive analysis (DA) and check-all-that-apply (CATA). Principal component analysis (PCA) was used to examine DA data, andcorrespondence analysis (CA) was used to examine CATA data. The DA data fromtrained panelists and CATA data from naive consumers were compared by multiplefactor analysis (MFA). The result showed a total of 33 attributes composed of the lex-icon to describe JDHs including seven terms for odor, six terms for texture, seventerms for flavor, four terms for taste, and nine terms for aftertaste. The application ofthe lexicon to describe JDHs using DA and CATA showed good discrimination amongsamples. The comparison between DA and CATA using MFA showed attributes withdistinct intensity or significant variances among tested samples located closely on themap, but attributes with weak intensity could varied largely on the map. This lexiconcan be useful for manufacturers, producers, and consumers and helpful for the stan-dardization of JDHs.
DOI:10.1111/joss.12818.
Cite：Wang M, Di R, Yu Y, et al. The development of a lexicon for Jinhua dry-cured ham and its application to discriminate samples using descriptive analysis and check-all-that-apply[J/OL]. Journal of Sensory Studies, 2023, 38(3): e12818.
