Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation.

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.