Identification of intrinsic attributes to jamón visking that consumers use like signs of their sensory quality

Abstract

In this work the method of group sessions was applied to identify the intrinsic attributes to the jamon visking that consumers use like signs of its sensory quality. Five groups were constituted with 12 habitual consumers. Sessions with each group were recorded, the content listened when concluding, registering, the attributes and their mention frequency. Fifty-five attributes were identified in total, 16 related with the appearance, 11 with the smell, 13 with the flavor and 15 with the texture. These can be consulted to establish the final attributes to evaluate for the tasters.