Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

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Saldaña E.
Saldarriaga L.
Cabrera J.
Siche R.
Behrens J.H.
Selani M.M.
de Almeida M.A.
Silva L.D.
Silva Pinto J.S.
Contreras-Castillo C.J.
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Elsevier Ltd
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Bacon is a product made from pork meat that is subjected to curing, drying, and smoking. Researchers aim to associate the worldwide high-acceptance of such a product with the sensory and chemical properties of bacon. In this context, the objective of the present study was to characterize bacon samples smoked with different woods from reforestation using chemical and sensory methodologies, which were subsequently correlated by means of statistical multi-block analysis. Volatile compounds (VCs) of the smoked bacons were studied using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC–MS), and the consumer sensory perception was explored by the Napping technique. VCs were identified in smoked samples, which triggered sensory attributes related to odor, flavor, and texture, such as “smoky flavor”, “salty taste”, “pleasant taste”, “woodsy flavor”, and “hard texture”. Multi-block analysis showed that the sensory attributes were associated with a group of VCs and not by a single compound.
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project No. 2016/15012-2. Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru, in the framework of the CIENCIACTIVA programme, through the award of a PhD scholarship under contract agreement No. 104-2016-FONDECYT.
Palabras clave
Wood, Curing, Gas chromatography, Mass spectrometry, Reforestation, Sensory perception, Smoke, Thermal processing (foods), Volatile organic compounds, Multi blocks, Napping, Pork meat, Sensory attributes, Sensory characteristics, Single compound, Solid-phase microextraction, Volatile compounds, Sensory analysis