Emotions experienced by consumers during food consumption enhance the pleasure of buying, owing and using them. Indeed, measurement of theses emotions gives new information beyong linking and that food product can be differentiated more effectively based on their emotional profiles as compared to linking only. Moreover, the sensory properties and emotions perceived when eating a food largely depend on the in-mouth transformation of the food. This temporal information can be measured using dynamic sensory techniques as TDS (temporal dominance of sensation) and TDE (temporal dominance of emotions). A"dominant" emotion or attribute is the one that attract the attention of the panellist but not necessary should be the most intense. Iberian dry-cured ham is a traditional and high sensory quality meat product very appreciated by spanish and south european consumers. In the present study, the temporal changes in emotions and attributes evoked during Iberian dry-cured ham consumption were analysed using the TDE and TDS techniques respectively by a trained panel (n= 15). Previously, panel generated and selected the emotions and attributes using three types of different dry-cured hams.Emotion ( traditional, festive, desirable, ordinary, intense, pleasant, dissastisfied, indifferent, authentic and familiar) and sensory (juiciness, rancid, saltiness, fibrousness, cured and hardness) profiles were compared and discussed. FIZZ software and SPSS statistic packaged were used. TDE curves showed that intense, pleasant and authentic were the significant emotions along Iberian ham consumption. TDScurves showed that the reported emotions seemed to be associated with hardness, juiciness and cured flavour as thses attributes were significantly the dominant. The use of dynamic sensory techniques to obtain the emotional and sensory profile of Iberian dry-cured hams has been revealed as an interesting tool for gaining information allowing locating this product in the market in a profitable position.
Acknowledgements: Labple proyect (Large animal Biopole) FEDER together with MINECO collaborat