Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach.

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.