Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

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Behrens J.H.
Cabrera J.
Contreras-Castillo C.J.
Rios-Mera J.
Saldaña E.
Saldarriaga L.
Selani M.M.
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Elsevier Ltd
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The descriptive and hedonic sensory perception of bacon manufactured using different smoking processes was studied. Six bacon samples were evaluated: three manufactured with woods, two with liquid smokes, and a commercial bacon. Consumers rated their overall liking (OL) and responded the check-all-that-apply (CATA) questions coupled with ideal profile method (IPM).1 The preliminary result showed that LS2 and Bamboo were the best-rated bacons. However, data analysis indicated two segments of consumers (both n = 50), with significant differences in the OL. The first segment liked fatty and smoked bacons, while the second valued the texture and appearance. The drivers of liking in both segments were the attributes related to texture, juiciness and the smoky aroma. The use of different woods in the bacon smoking process modified the descriptive and hedonic sensory perception of consumers.
The authors are indebted to São Paulo Research Foundation (FAPESP) for financial support the project No 2016/15012-2. E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). J. Rios-Mera is thankful to “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES) for the PhD scholarship. The authors would like to thank the reviewers, whose constructive comments have allowed us to improve this paper.
Palabras clave
Wood, Meats, Bacon, Check-all-that-apply (CATA) questions, Liquid smoke, Profile method, Sensory characterization, Sensory perception, fragrance, adolescent, adult, analysis, animal, Brazil, consumer attitude, female, food handling, food preference, human, male, meat, middle aged, pig, procedures, smoke, standards, taste, Adolescent, Adult, Animals, Brazil, Consumer Behavior, Female, Food Handling, Food Preferences, Humans, Male, Meat Products, Middle Aged, Odorants, Smoke, Swine, Taste