Liha töötlemine
Of these descrip- sumer acceptability of twenty-eight 12-
tors, nine were related to odor or flavor: month dry-cured hams obtained from four
cured ham flavor, rancid odor, acorn odor, different manufacturers (each supplied seven
rancid taste, acorn flavor, raw meat flavor, hams) that complied with the specifications
pungent flavor, fat rancid flavor, and fat required for “Designation of Origin Teruel”
pungent flavor. Relationships between (Boletin Oficial del Estado 1993). The
sensory attributes and volatile compounds samples were greased with pork lard and
were then explored using a combination of hung at 18°C and 75% relative humidity.
PCA analysis based on sample configuration, Samples, one from each manufacturer, were
into which were mapped the concentration assessed at 2-month intervals for 12 months
values of the volatiles. This approach identi- of drying, except for 22 months, when the
annaabi.ee 
