*3.2. Sensorial Quality*

Table 2 shows the score given by the panelists to the spiced samples from day 7 of storage to the end of the experiment (60 days). There were no differences due to the gender of the panelists, and the results showed grea<sup>t</sup> stability in all groups, with values always higher than 3 and close to 4, which indicate that the spiced ham is to the taste (visual appearance, odor, and flavor) of consumers.

**Table 2.** Effect of different added concentrations of saffron on sensory characteristics (visual appearance, odor, and flavor; means ± s.e.) of sachets of ham slices.



**Table 2.** *Cont*.

A: 0.055% *w*/*w*; B: 0.035% *w*/*w*; C: 0.015% *<sup>w</sup>*/*<sup>w</sup>*. NS: No significant. \*, \*\*, \*\*\* indicates significance levels at 0.05, 0.01 and 0.001, respectively. x,y, values in the same row with different superscript are significantly different. 1: Do not like it; 2: I slightly dislike it; 3: Neither like nor dislike; 4: Like it; 5: I like it very much. s.e.: standard error.

> Significant differences due to saffron concentration were observed in visual appearance (*p* < 0.05) and flavor (*p* < 0.001) at 14 days and in odor at 14, 28, and 60 days (*p* < 0.05 at 14 and 28 d; *p* < 0.01 at 60 days) with a similar trend for the three sensory parameters: C ≥ B ≥ A, depending on the time of analysis and the parameter. Figure 2 presents the percentage of panelists who considered a particular group favorite.

**Figure 2.** Percentage of panelists who considered a particular group favorite (A: 0.055% *w*/*w*; B: 0.035% *w*/*w*; C: 0.015% *w*/*w*) during the study period (7, 14, 28 and 60 days of storage).

### *3.3. Transfer of Aromatic Compounds from Saffron*

Safranal content and its trend throughout the experiment is shown in Table 3. Only at 14 and 60 days of storage, there were differences (*p* < 0.001) among groups, and the groups were ordered according to safranal content as A > B > C and A > B = C, respectively. Safranal content decreased from day 7 in all samples, but subsequently, the tendency was different in each group with significant differences (*p* < 0.001 in A and B; *p* < 0.05 in C). It is noteworthy that safranal content increased in all samples at 60 days. Correlation between safranal content and other parameters is shown in Table 4. Only there was a significant correlation (*p* < 0.05) with odor (*r* = 0.65) in group C.


**Table 3.** Determination of safranal (μg/ 100 g ham; means ± s.e.) in sachets of sliced dry-cured ham during the storage period.

A: 0.055% *w*/*w*; B: 0.035% *w*/*w*; C: 0.015% *w*/*w* saffron. NS: No significant. \*, \*\*\*, indicates significance levels at 0.05 and 0.001, respectively. x,y,z, values in the same row with different superscript are significantly different due to saffron concentration of saffron. a,b, values in the same column with different superscript are significantly different for the different storage period (7, 14, 28 and 60 days). s.e.: standard error.

**Table 4.** Correlation coefficients between safranal content with the sensorial and physicochemical parameters in each group.


A: 0.055% *w*/*w*; B: 0.035% *w*/*w*; C: 0.015% *<sup>w</sup>*/*<sup>w</sup>*. \*, indicates correlation significant at the 0.05 level.
