Simultaneous analysis of consumer variables, acceptability and sensory characteristics of dry-cured ham

Masahiro Sugimoto, Shinichi Obiya, Miku Kaneko, Ayame Enomoto, Mayu Honma, Masataka Wakayama, Masaru Tomita

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)210-215
Number of pages6
JournalMeat Science
Publication statusPublished - 2016 Nov 1


  • Consumer acceptability
  • Dry-cured ham
  • External preference mapping
  • Hierarchical analysis
  • Sensory evaluation

ASJC Scopus subject areas

  • Food Science


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