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Meat Sci

Title:		"Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon"
Author(s):		Merlo TC; Lorenzo JM; Saldana E; Patinho I; Oliveira AC; Menegali BS; Selani MM; Dominguez R; Contreras-Castillo CJ;
Address:		"Universidade de Sao Paulo, Escola Superior de Agricultura 'Luiz de Queiroz', Departamento de Agroindustria, Alimentos e Nutricao, Av. Padua Dias, 11, Piracicaba, SP, Brazil. Centro Tecnologico de la Carne de Galicia, Parque Tecnoloxico de Galicia, San Cibran das Vinas, Rua Galicia N 4, Ourense, Spain; Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain. Facultad de Ingenieria Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru. Centro de Ciencias da Natureza, Campus Lagoa do Sino, Universidade Federal de Sao Carlos, Rod. Lauri Simoes de Barros, km 12, Buri, SP, Brazil. Centro Tecnologico de la Carne de Galicia, Parque Tecnoloxico de Galicia, San Cibran das Vinas, Rua Galicia N 4, Ourense, Spain. Universidade de Sao Paulo, Escola Superior de Agricultura 'Luiz de Queiroz', Departamento de Agroindustria, Alimentos e Nutricao, Av. Padua Dias, 11, Piracicaba, SP, Brazil. Electronic address: ccastill@usp.br"
Journal Title:		Meat Sci
Year:		2021
Volume:		20210605
Issue:
Page Number:		108596 -
DOI:		10.1016/j.meatsci.2021.108596
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to bacon quality through the generation of odors and flavor compounds. In this study, the relationships between free amino acids (FAAs), volatile organic compounds (VOCs) and sensory characteristics of smoked bacon stored for 60 days at 5 degrees C were investigated. Smoked bacon stored for 30 days was characterized by VOCs associated with the smoking process and lipid oxidation. After 30 days of storage, the bacon samples presented an increase in FAAs produced mainly by proteolysis. Smoked bacon was characterized by the attributes smoky, crunchy, salty, soft and bright. This study demonstrated that VOCs, FAAs and their interactions are responsible for generating sensory attributes and increasing overall liking"
Keywords:		Adult Amino Acids/*analysis Animals Consumer Behavior Female Food Storage Humans Male Meat Products/*analysis Middle Aged Odorants Smoke Swine *Taste Volatile Organic Compounds/*analysis Aroma Meat product Rate-all-that-apply Sensory analysis Smoked bacon;
Notes:		"MedlineMerlo, Thais Cardoso Lorenzo, Jose Manuel Saldana, Erick Patinho, Iliani Oliveira, Alais Cristina Menegali, Beatriz Schmidt Selani, Miriam Mabel Dominguez, Ruben Contreras-Castillo, Carmen J eng England 2021/06/13 Meat Sci. 2021 Nov; 181:108596. doi: 10.1016/j.meatsci.2021.108596. Epub 2021 Jun 5"