In this study, a specific sensory panel was created and qualified for sensory assessment of Spanish dry-cured ham. A strict control was carried out in order to recruit, select, train and qualify the assessors. At the beginning, 29 candidates to assessors were considered and at the end only 9 candidates satisfied the conditions required to be qualified as expert assessors of the sensory panel. Furthermore, the precision and trueness of each expert assessor were determined by the repeatability index (Ri_a), and intermediate precision index (IPi_a), and the deviation index (Di_a). In the same way, the panel precision was also evaluated by a proper repeatability index (Ri_p) and an intermediate precision (IPi_p) index. The provided results were satisfactory and the sensory panel was correctly validated. Currently, the sensory panel continues performing sensory analysis of dry-cured ham.

在这项研究中，创建了一个特定的感官小组，并有资格对西班牙干火腿进行感官评估。为了招募，甄选，培训和鉴定评估员，我们进行了严格的控制。开始时，考虑了29名评估员，最后只有9名候选人满足了成为感官小组专家评估员的条件。此外，每个专家评估者的准确性和真实性由重复性指标（Ri _a），中间精度指标（IPi _a）和偏差指标（Di _a）确定。同样，面板精度也通过适当的重复性指数（Ri _p）和中等精度（IPi _p）进行评估） 指数。提供的结果令人满意，并且感觉小组得到正确验证。当前，感官小组继续进行干腌火腿的感官分析。