Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS).

Alberto González-Mohino,Mario Estévez,Lary Souza Olegario,Sonia Ventanas

doi:10.3390/foods10091983

Alberto González-Mohino, Mario Estévez + Show 2 more

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https://doi.org/10.3390/foods10091983

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Abstract

The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a rapid method. The samples (green label—GL, Cebo de Campo Ibérico; red label—RL, Bellota 50% Ibérico; and black label—BL, Bellota 100%) were analyzed by (i) Check-all-that-apply (CATA) with the evaluation of an ‘Ideal’ dry-cured loin and the overall liking, and by (ii) multiple-intake Temporal Dominance of Sensations (TDS). The CATA results indicated that the sensory characteristics of RL samples were closer to those of the ‘Ideal’ loin. Furthermore, juiciness, marbling, cured flavor, chewiness, persistence, and brightness were selected as ‘must-have’ attributes. Juiciness cured flavor and red color were considered as drivers of liking. TDS results showed that flavor attributes presented the highest dominance rates, with saltiness being the most dominant attribute along BL sample evaluation, and with cured and paprika flavor for GL and RL samples. These sensory technique results displayed the ability to sensorily characterize dry-cured loins, providing different, complementary, and valuable information.

Highlights

Traditional dry-cured meat products produced from Iberian pigs are highly considered and appreciated by Spanish consumers [1]
Participants cited with a significantly higher frequency the terms juiciness, chewiness, marbling, and redness color in red label (RL) samples and the Ideal product compared to black label (BL) and green label (GL) dry-cured loins
In concordance to juiciness results, frequency of mention of dryness was significantly lower in RL and Ideal compared to GL and BL

Summary

Introduction

Traditional dry-cured meat products produced from Iberian pigs are highly considered and appreciated by Spanish consumers [1]. Dry-cured loin is considered one of the most valuable pieces obtained from Iberian pigs, due to its sensory properties which are a consequence of both the characteristics of the raw material and the particular ripening conditions [2]. According to Spanish regulation [3], different commercial categories of dry-cured loins are considered. ‘red label’ (at least 50% Iberian breed, fed exclusively on natural resources) and ‘black label’. (100% pure Iberian breed, fed exclusively on natural resources). The sensory analysis of foods provides solid and essential information related to the organoleptic profile of a product and/or information associated with consumer preference [4]. New and alternative sensory methods have emerged in sensory science to overcome the disadvantages and limitations of the more conventional or classic methods (as example time consumed, exhaustive panel training, or static responses), highlighting techniques such as Check-all-that-apply (CATA), Flash Profile (FP), Napping, or Temporal

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