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Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

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dc.contributor.author Saldaña E. es_PE
dc.contributor.author Saldarriaga L. es_PE
dc.contributor.author Cabrera J. es_PE
dc.contributor.author Behrens J.H. es_PE
dc.contributor.author Selani M.M. es_PE
dc.contributor.author Rios-Mera J. 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 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.
dc.description.abstract 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.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.meatsci.2018.08.023
dc.identifier.scopus 2-s2.0-85052926099
dc.identifier.uri https://hdl.handle.net/20.500.12390/565
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Meat Science
dc.rights info:eu-repo/semantics/openAccess
dc.subject Wood
dc.subject Meats es_PE
dc.subject Bacon es_PE
dc.subject Check-all-that-apply (CATA) questions es_PE
dc.subject Liquid smoke es_PE
dc.subject Profile method es_PE
dc.subject Sensory characterization es_PE
dc.subject Sensory perception es_PE
dc.subject fragrance es_PE
dc.subject adolescent es_PE
dc.subject adult es_PE
dc.subject analysis es_PE
dc.subject animal es_PE
dc.subject Brazil es_PE
dc.subject consumer attitude es_PE
dc.subject female es_PE
dc.subject food handling es_PE
dc.subject food preference es_PE
dc.subject human es_PE
dc.subject male es_PE
dc.subject meat es_PE
dc.subject middle aged es_PE
dc.subject pig es_PE
dc.subject procedures es_PE
dc.subject smoke es_PE
dc.subject standards es_PE
dc.subject taste es_PE
dc.subject Adolescent es_PE
dc.subject Adult es_PE
dc.subject Animals es_PE
dc.subject Brazil es_PE
dc.subject Consumer Behavior es_PE
dc.subject Female es_PE
dc.subject Food Handling es_PE
dc.subject Food Preferences es_PE
dc.subject Humans es_PE
dc.subject Male es_PE
dc.subject Meat Products es_PE
dc.subject Middle Aged es_PE
dc.subject Odorants es_PE
dc.subject Smoke es_PE
dc.subject Swine es_PE
dc.subject Taste es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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