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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Saldana, Erick [1] ; Saldarriaga, Luiz [2] ; Cabrera, Jorge [2] ; Siche, Raul [2] ; Behrens, Jorge H. [3] ; Selani, Miriam M. [4] ; de Almeida, Marcio A. [1] ; Silva, Luciana Duque [5] ; Silva Pinto, Jair S. [1] ; Contreras-Castillo, Carmen J. [1]
Total Authors: 10
Affiliation:
[1] Univ Sao Paulo, Dept Agroind Alimentos & Nutr LAN, Escola Super Agr Luiz de Queiroz ESALQ, BR-13418900 Piracicaba - Brazil
[2] Univ Nacl Trujillo, Fac Ciencias Agr, Ave 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 Sino Rod Lauri Simoes de Barros, Buri - Brazil
[5] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz ESALQ, Dept Ciencias Florestais CF, BR-13418900 Piracicaba - Brazil
Total Affiliations: 5
Document type: Journal article
Source: Food Research International; v. 119, p. 839-849, MAY 2019.
Web of Science Citations: 4
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. (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