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

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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 Siche R. es_PE
dc.contributor.author Behrens J.H. es_PE
dc.contributor.author Selani M.M. es_PE
dc.contributor.author de Almeida M.A. es_PE
dc.contributor.author Silva L.D. es_PE
dc.contributor.author Silva Pinto J.S. 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, 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.
dc.description.abstract 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.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.foodres.2018.10.067
dc.identifier.scopus 2-s2.0-85055646817
dc.identifier.uri https://hdl.handle.net/20.500.12390/759
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Food Research International
dc.rights info:eu-repo/semantics/openAccess
dc.subject Wood
dc.subject Curing es_PE
dc.subject Gas chromatography es_PE
dc.subject Mass spectrometry es_PE
dc.subject Reforestation es_PE
dc.subject Sensory perception es_PE
dc.subject Smoke es_PE
dc.subject Thermal processing (foods) es_PE
dc.subject Volatile organic compounds es_PE
dc.subject Multi blocks es_PE
dc.subject Napping es_PE
dc.subject Pork meat es_PE
dc.subject Sensory attributes es_PE
dc.subject Sensory characteristics es_PE
dc.subject Single compound es_PE
dc.subject Solid-phase microextraction es_PE
dc.subject Volatile compounds es_PE
dc.subject Sensory analysis es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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