Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

Author(s)

Saldana, Erick ^[1] ; Saldarriaga, Luiz ^[2] ; Cabrera, Jorge ^[2] ; Behrens, Jorge H. ^[3] ; Selani, Miriam Mabel ^[4] ; Rios-Mera, Juan ^[1] ; Contreras-Castillo, Carmen J. ^[1]

Affiliation

^[1] Univ Sao Paulo, ESALQ, Dept Agroind Alimentos & Nutr LAN, BR-13418900 Piracicaba, SP - Brazil

^[2] Univ Nacl Trujillo, Fac Ciencias Agr, Av Juan Pablo II S-N, Ciudad Univ, Trujillo - Peru

^[3] Univ Estadual Campinas, Sch Food Engn, Dept Food & Nutr, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

^[4] Univ Fed Sao Carlos, Ctr Ciencias Nat, Campus Lagoa do Sino, Km 12, Buri, SP - Brazil

• Document type: Journal article
• Source: MEAT SCIENCE; v. 147, p. 60-69, JAN 2019.
• Web of Science Citations: 9

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. (AU)

• FAPESP's process: 16/15012-2 - DEVELOPMENT OF CURED AND SMOKED BACONS WITH REFORESTED WOODS: SENSORY CHARACTERIZATION, LIPIDIC CHEMICAL ALTERATIONS AND POLYCYLIC AROMATIC HYDROCARBONS (PAHs) PRODUCTION
• Grantee: Carmen Josefina Contreras Castillo
• Support Opportunities: Regular Research Grants