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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.)

Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods

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Author(s):
Saldana, Erick [1] ; Soletti, Izabella [1] ; Martins, Mariana Marinho [1] ; Menegali, Beatriz Schmidt [1] ; Merlo, Thais Cardoso [1] ; Selani, Miriam Mabel [2] ; Bortoluzzi Teixeira, Ana Clara [1] ; da Silva Junior, Francides Gomes [3] ; Contreras-Castillo, Carmen J. [1]
Total Authors: 9
Affiliation:
[1] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Agroind Alimentos & Nutr, Av Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Fed Sao Carlos, Ctr Ciencias Nat, Campus Lagoa Sino, Rod Lauri Simoes Barros, Km 12, Buri, SP - Brazil
[3] Univ Sao Paulo, Escola Super Agricultura Luiz de Queiroz, Dept Ciencias Florestais, Av Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: MEAT SCIENCE; v. 154, p. 46-53, AUG 2019.
Web of Science Citations: 1
Abstract

The aim of the present study was to obtain the dynamic sensory profile of smoked bacon using Temporal Dominance of Sensations (TDS). Eight samples were studied considering different smoking process: six samples were submitted to conventional smoking using different woods from reforestation and two samples were manufactured with liquid smoke. Seventy-eight regular bacon consumers evaluated the samples using the TDS methodology. TDS data were analyzed based on the sequence (bandplot by attribute and trajectory map) and dominance duration (univariate and multivariate techniques). TDS results showed differences between samples in terms of rate, trajectory and duration of dominant sensations. These differences can be mainly explained by the smoking processes used in their manufacture and by the oral work involved in the mastication task. Overall, TDS was a promising method for capturing temporal sensory changes in smoked bacon. (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