Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods

No hay miniatura disponible
Contreras-Castillo C.J.
da Silva F.G.
Martins M.M.
Menegali B.S.
Merlo T.C.
Saldaña E.
Selani M.M.
Soletti I.
Teixeira A.C.B.
Título de la revista
Revista ISSN
Título del volumen
Elsevier Ltd
Proyectos de investigación
Unidades organizativas
Número de la revista
The aim of the present study was to obtain the dynamic sensory profile of smoked bacon using Temporal Dominance of Sensations (TDS). Eight samples were studied considering different smoking process: six samples were submitted to conventional smoking using different woods from reforestation and two samples were manufactured with liquid smoke. Seventy-eight regular bacon consumers evaluated the samples using the TDS methodology. TDS data were analyzed based on the sequence (bandplot by attribute and trajectory map) and dominance duration (univariate and multivariate techniques). TDS results showed differences between samples in terms of rate, trajectory and duration of dominant sensations. These differences can be mainly explained by the smoking processes used in their manufacture and by the oral work involved in the mastication task. Overall, TDS was a promising method for capturing temporal sensory changes in smoked bacon.
The authors are grateful to the São Paulo Research Foundation (FAPESP) for funding the project No 2016/15012-2. Soletti I., Marinho M., Schmidt B., Merlo T., are thankful to “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES) for the scholarships. E. Saldaña received the support from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT).
Palabras clave
Univariate, Reforestation, Sensory perception, Liquid smoke, Multivariate techniques, Sensory profiles, Smoked bacon, Temporal Dominance of Sensations, Smoke