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

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dc.contributor.author Saldaña E. es_PE
dc.contributor.author Soletti I. es_PE
dc.contributor.author Martins M.M. es_PE
dc.contributor.author Menegali B.S. es_PE
dc.contributor.author Merlo T.C. es_PE
dc.contributor.author Selani M.M. es_PE
dc.contributor.author Teixeira A.C.B. es_PE
dc.contributor.author da Silva F.G. es_PE
dc.contributor.author Júnior es_PE
dc.contributor.author Contreras-Castillo C.J. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2019
dc.description 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).
dc.description.abstract 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.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.meatsci.2019.04.006
dc.identifier.scopus 2-s2.0-85064262056
dc.identifier.uri https://hdl.handle.net/20.500.12390/814
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Meat Science
dc.rights info:eu-repo/semantics/openAccess
dc.subject Univariate
dc.subject Reforestation es_PE
dc.subject Sensory perception es_PE
dc.subject Liquid smoke es_PE
dc.subject Multivariate techniques es_PE
dc.subject Sensory profiles es_PE
dc.subject Smoked bacon es_PE
dc.subject Temporal Dominance of Sensations es_PE
dc.subject Smoke es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.00
dc.title Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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