Simultaneous analysis of consumer variables, acceptability and sensory characteristics of dry-cured ham
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- 作者：Masahiro Sugimotoa ; msugi@sfc.keio.ac.jp" class="auth_mail" title="E-mail the corresponding author ; Shinichi Obiyab ; s-obiya@tohokuham.co.jp" class="auth_mail" title="E-mail the corresponding author ; Miku Kanekoa ; kkk-miku@ttck.keio.ac.jp" class="auth_mail" title="E-mail the corresponding author ; Ayame Enomotoa ; ayame.e@ttck.keio.ac.jp" class="auth_mail" title="E-mail the corresponding author ; Mayu Honmaa ; mayu-125@ttck.keio.ac.jp" class="auth_mail" title="E-mail the corresponding author ; Masataka Wakayamaa ; wakayama@ttck.keio.ac.jp" class="auth_mail" title="E-mail the corresponding author ; Masaru Tomitaa ; mt@sfc.keio.ac.jp" class="auth_mail" title="E-mail the corresponding author
- 关键词：Dry-cured ham ; Sensory evaluation ; Consumer acceptability ; External preference mapping ; Hierarchical analysis
- 刊名：Meat Science
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：121
- 期：Complete
- 页码：210-215
- 全文大小：1057 K
文摘
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Consumer acceptability of dry-cured ham was analyzed by sensory evaluation.
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Clustering, principal component analysis and external preference mapping were used.
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These methods can help to identify potential purchasers.