This study involved a comprehensive examination of sensory attributes in Bísaro dry-cured loins, including odor, androsterone, scatol, color, fat color, hardness, juiciness, chewiness, flavor intensity, and flavor persistence. Analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveil distinct peaks associated with significant components such as protein, lipid, and water. Support Vector Regression (SVR) models were methodically calibrated for all sensory attributes, with optimal results using multiplicative scattering correction pre-treatment, MinMax normalization, and radial base kernel (non-linear SVR model). The predictive models exhibited acceptable results, characterized by R-squared values close to 1 (0.9616 - 0.9955) and low RMSE values (0.0400 – 0.1031). The prediction set's relative standard deviation (RSD) remained under 5%. Comparisons with prior research revealed significant improvements in prediction accuracy, particularly when considering attributes like pig aroma, hardness, fat color, and flavor intensity. This research underscores the potential of advanced analytical techniques to improve the precision of sensory evaluations in food quality assessment.

This study was conducted to determine the effect of different types of olive cake (five treatments) in the diet of Bísaro pigs on the volatile compounds and sensory characteristics in the dry-cured loin and dry-cured “cachaço” (2 processed meat products). The treatments applied are based on the type of extraction and this may imply differences in their water and fat content. Eighty com-pounds were identified, and grouped into eight chemical classes: hydrocarbons, aldehydes, es-ters, alcohols, ketones, acids, furans, and other compounds. Aldehydes and alcohols were the ma-jor groups of compounds, representing 57.06-66.07 % and 68.67-75.61 % for the loin and “cacha-ço”, respectively. There were no significant differences between treatments for any of the volatile compounds identified. The major aldehydes were hexanal, heptanal, pentanal, and propanal. These compounds were significantly higher (p<0.001) in “cachaço”. This significant difference be-tween the two types of dry-cured products is directly related to the amount of total fat content. The major alcohols were 2.3-butanediol, 1-octen-3-ol, 1-butanol, 3-methyl, 1-hexanol, benzyl-alcohol and glycidol. Except for compounds 2,3-butanediol and benzyl-alcohol, the majority in this group are significantly different in terms of the type of dry-cured product. As for the sensory evaluation, for both dry-cured products, the trained tasters did not detect significant differences between the different treatments, which is in line with the results obtained for volatile compounds.