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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

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Autor(es):
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]
Número total de Autores: 10
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 5
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 119, p. 839-849, MAY 2019.
Citações Web of Science: 3
Resumo

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)

Processo FAPESP: 16/15012-2 - Desenvolvimento de BACONS defumados com madeiras reflorestadas: estudo de caracterização sensorial, alterações lipídicas e produção de hidrocarbonetos policíclicos aromáticos (HPAs)
Beneficiário:Carmen Josefina Contreras Castillo
Linha de fomento: Auxílio à Pesquisa - Regular