Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities

García‐González, Diego L.; Roncalés, Pedro; Cilla, Irene; Río, Sara del; Poma, Jean P.; Aparicio, Ramón

doi:10.1016/j.meatsci.2006.02.002

Cited by 25 publications

(15 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The chemical knowledge of these attributes may help to establish the basis for a harmonized procedure of a sensory assessment of dry-cured hams (García-González et al, 2006). Carrapiso et al (2002) found that 28 volatiles are the most odor-active compounds in Iberian ham, including 11 aldehydes, 7 sulfur-containing compounds, 5 ketones, 2 nitrogen-containing compounds, 2 esters and an alcohol (see Table 2).…”

Section: Identification and Quantificationmentioning

confidence: 99%

Analysis of volatile compounds from Iberian hams: a review

Narváez-Rivas¹,

Gallardo²,

León‐Camacho³

2012

Grasas y Aceites

View full text Add to dashboard Cite

RESUMEN Análisis de los compuestos volátiles del jamón ibéri-co: revisiónEn este artículo se proporciona información sobre el estudio de los compuestos volátiles del jamón ibérico tanto fresco como curado. Se presentan los diferentes compuestos volátiles identificados por distintos autores. Además, se evalúan los métodos analíticos que han sido utilizados para determinar dichos compuestos volátiles en este tipo de muestras. Todos los compuestos identificados y descritos en esta revisión (un total de 411 compuestos volátiles) han sido agrupados en diversas tablas de acuerdo a las diferentes familias a que pertenecen: hidrocarburos, aldehídos, cetonas, alcoholes, ésteres y éteres, lactonas, terpenos, compuestos halogenados, compuestos nitrogenados, compuestos de azufre y ácidos carboxílicos. Debido a la complejidad de este estudio, la presente revisión puede ser muy útil en investigaciones posteriores. PALABRAS-CLAVE: Cerdo ibérico -Compuestos volatiles -Cromatografía gaseosa -Jamón -Proceso de curado. SUMMARY Analysis of volatile compounds from Iberian hams: a reviewThis article provides information on the study of the volatile compounds in raw and dry-cured Iberian hams. Different volatile compounds are identified and studies carried out by different authors are presented. This article reviews the analytical methods that have been used to determine the different volatiles of these samples. Furthermore, all volatile compounds identified (a total of 411 volatiles) have been collected in several tables according to different series of compounds: hydrocarbons, aldehydes, ketones, alcohols, esters and ethers, lactones, terpenes and chloride compounds, nitrogenous compounds, sulfur compounds and carboxylic acids. This review can be useful in subsequent research due to the complexity of the study.

show abstract

Section: Identification and Quantificationmentioning

confidence: 99%

Analysis of volatile compounds from Iberian hams: a review

Narváez-Rivas¹,

Gallardo²,

León‐Camacho³

2012

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…This result may be due to the influence of the concept of familiarization of the analyzed product since judges of ITC panel of belong to a farming area where the studied cheeses are manufactured and are included in diet of people from the region of the Isthmus of Tehuantepec [1]; while the judges from panel of UMAR live in a fishery area and they probably were mostly influenced by seafood. This concept of familiarization may also have an influence on the retention of sensory attributes in memory, which in turn may be associated with cultural issues, and conesquently some persons may express the sensations with one word, while others from other places may associate sensations to several words, which represents a problem for the translation and evaluation of sensory attributes from one place to another [40].…”

Section: Comparison Of the Sensory Characterization Of Cheeses At Tramentioning

confidence: 99%

Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in México

Canul¹,

Ramírez‐Rivera²,

Cabrera³

et al. 2011

FNS

View full text Add to dashboard Cite

Four "cuajada" type fresh cheeses were evaluated by two trained panels in different regions from Oaxaca in Mexico (Instituto Tecnológico de Comitancillo (ITC) and Universidad del Mar (UMAR)). Each panel was integrated by six judges. Analysis of variance (ANOVA) in conjunction with principal component analysis (PCA) and the Rv coefficient were used to identify similarities and consensus among trained judges and panels. The ANOVA results revealed that the judges from ITC performed significantly better (P < 0.05) in discrimination and repetitivity, while both panels showed a similar effect in discrimination. The PCA determined some similarities in the position of cheeses in the sensory space, while Rv revealed that judges and panels were consensual. In conclusion, statistical resources determined that both panels were discriminating and that similarities in the positioning of cheeses in the sensory space were found.

show abstract

“…Cilla, Martínez, Beltrán, & Roncalés, 2005;García-González, Roncalés, Cilla, del Río, Poma, & Aparicio, 2006), whereas those studies on consumers' hedonic valuations, such as Rousset and Martin (2001) focus on sensory descriptors that lead to the overall consumers' acceptability. A different avenue of research based on consumers' hedonic valuations, deals with information, and to what extent, the delivery of information makes consumers change their hedonic ratings.…”

Section: Introductionmentioning

confidence: 99%

Consumers’ acceptability of cured ham in Spain and the influence of information

Resano¹,

Sanjuán²,

Albisu³

2007

Food Quality and Preference

View full text Add to dashboard Cite

Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities

Cited by 25 publications

References 15 publications

Analysis of volatile compounds from Iberian hams: a review

Analysis of volatile compounds from Iberian hams: a review

Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in México

Consumers’ acceptability of cured ham in Spain and the influence of information

Contact Info

Product

Resources

About

Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities

Cited by 25 publications

References 15 publications

Analysis of volatile compounds from Iberian hams: a review

Analysis of volatile compounds from Iberian hams: a review

Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in M&#233;xico

Consumers’ acceptability of cured ham in Spain and the influence of information

Contact Info

Product

Resources

About

Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in México