The objective of this study was to describe for the first time the emotional responses during the consumption of three types of Spanish dry-cured hams, namely, ‘Iberian’, ‘Serrano’ and ‘Curado’. Moreover, dynamic sensory techniques such as Temporal Dominance of Emotions and Temporal Dominance of Sensations were applied to identify the dominant emotions and sensory attributes perceived during ham consumption. >50 emotional terms were generated during sample consumption including positive, negative and neutral terms. Noticeable differences were detected among the three types of dry-cured ham for their emotional profiles. The most dominant emotions evoked by Iberian dry-cured hams were “intense”, “authentic” and “pleasant” and could be associated with the domination of cured flavour and juiciness, with both attributes being closely related to their high intramuscular fat content. However, in Serrano and Curado dry-cured hams, the domination of saltiness attribute seemed to contribute to evoking negative emotions as “ordinary”, “indifferent” and “dissatisfied”. Finally, high duration of the domination of positive emotions as “desirable”, “intense”, “pleasant” and “authentic” contributed to high overall liking scores.

这项研究的目的是第一次描述食用三种西班牙干腌火腿，即“伊比利亚”，“塞拉诺”和“库拉多”时的情绪反应。此外，动态感官技术（例如情绪的时间优势和感觉的时间优势）被用于识别火腿消费中的主要情感和感官属性。样本消费过程中产生了> 50个情感用语，包括积极，消极和中性的用语。在三种类型的干腌火腿的情感特征上发现了明显的差异。伊比利亚干腌火腿引起的最主要的情绪是“强烈”，“真实”和“令人愉悦”，并且可能与腌制风味和多汁的统治有关，这两个属性都与它们的高肌内脂肪含量密切相关。然而，在塞拉诺和库拉多干腌火腿中，咸味属性的主导似乎导致唤起负面情绪，如“普通”，“冷漠”和“不满意”。最后，主观积极情绪的持续时间（如“期望的”，“强烈的”，“令人愉悦的”和“真实的”）促成较高的总体喜好分数。