Fig. 1. Electronic tongue analysis of dry-cured ham with various starters and temperatures.

(A) Principal component analysis (PCA) of dry-cured ham with various starters and temperatures by the electronic tongue. (B) Changes of intensity scale in organoleptic characteristics of dry-cured ham with various starters and temperatures by electronic tongue. C, commercial starter; DD, Debaryomyces hansenii of Doenjang produced in Korea and Penicillium nalgiovense of fermented sausages; FD, D. hansenii of fermented sausages and P. nalgiovense of fermented sausages; DFD, DD+FD; 20, 20°C; 25, 25°C.