The present work had as main aim the implementation of a sensory analysis room and the selection and development of analytical methodologies: sensorial, classic chemistry (chloride content, moisture content, pH and fat content), volatile component (SPME-GC-MS), color and texture. These methods were tested, through their application to a product characteristic of Beira Interior, dry-cured ham. A study on the enterprises of sensorial analysis in the north of the country was carried out and it was concluded that this type of analysis is increasingly attracting more interest at enterprise level. We have evaluated various layouts and budgets, developed by companies specializing in the field. The choice of the sensory analysis methods was based on the consultation of ISO international standards. Analytical methods were implemented for the different parameters and a high reproducibility was observed, assessed by the low values of standard deviation obtained. In this study, we have analyzed three different brands of dry-cured ham, and we have found out that they have very different chemical, physical and organoleptic characteristics. The aroma profile analysis has shown that compounds such as hexanal and 2-metilpropanal appear in considerable concentrations in all brands. When comparing the results of sensorial analysis with the results of the chemical and physical parameters, we have concluded about the necessity of using a trained panel, due to the huge discrepancy verified in results.

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia