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Journal of Food Quality
Volume 2017, Article ID 1701756, 6 pages
Research Article

Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
3Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
4Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China

Correspondence should be addressed to Fu Ping Zheng; and Yuan Liu; nc.ude.utjs@uil_y

Received 21 July 2017; Accepted 11 September 2017; Published 18 October 2017

Academic Editor: Jesús Lozano

Copyright © 2017 Dong Xia et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Odor profiles of three grades of Jinhua, Xuanwei, and Rugao dry-cured hams were analyzed and distinguished by both the electronic nose and the sensory evaluation. The odor was absorbed by bamboo sticks, which is the most traditional absorption method to classify different ham grades. Then data from electronic nose was analyzed by discriminant function analysis (DFA) and cluster analysis (CA), compared with that from sensory evaluation by principal component analysis (PCA). Results showed that different grades of Jinhua, Xuanwei, and Rugao dry-cured hams could be distinguished effectively by the DFA results of electronic nose. However, sensory evaluation could not perform as well as electronic nose. It was demonstrated that intelligent sensory technology has higher sensitivity and reliability in classifying producing regions and grades of dry-cured ham.