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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: MEAT SCIENCE; v. 154, p. 46-53, AUG 2019.
• Citações Web of Science: 1

Resumo

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)

• 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
• Modalidade de apoio: Auxílio à Pesquisa - Regular