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Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham , , , , ,Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, United States Mississippi State University food scientists conducted a study and found consumers prefer the ham with intense

A group of food scientists at the University of Florida Department of Food Science and Nutrition led by Dr. Yu Wang reported that certain flavor compounds/non-volatiles are well correlated with citric flavor notes commonly encountered in mandarin and oranges. They used trained sensory panelists to evaluate flavor notes,