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Food Res Int

Title:		Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
Author(s):		Saldana E; Saldarriaga L; Cabrera J; Siche R; Behrens JH; Selani MM; de Almeida MA; Silva LD; Silva Pinto JS; Contreras-Castillo CJ;
Address:		"Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Departamento de Agroindustria, Alimentos e Nutricao (LAN), Universidade de Sao Paulo (USP), Piracicaba 13418-900, Brazil. Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n. Ciudad Universitaria, Trujillo, Peru. Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil. Centro de Ciencias da Natureza, Universidade Federal de Sao Carlos, Campus Lagoa do Sino Rod. Lauri Simoes de Barros, Km 12, Buri, Brazil. Departamento de Ciencias Florestais (CF), Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Universidade de Sao Paulo (USP), Piracicaba 13418-900, Brazil. Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Departamento de Agroindustria, Alimentos e Nutricao (LAN), Universidade de Sao Paulo (USP), Piracicaba 13418-900, Brazil. Electronic address: ccastill@usp.br"
Journal Title:		Food Res Int
Year:		2019
Volume:		20181024
Issue:
Page Number:		839 - 849
DOI:		10.1016/j.foodres.2018.10.067
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
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"
Keywords:		Acacia Aldehydes/analysis Brazil Eucalyptus Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry Ketones/analysis Meat Products/analysis Odorants/analysis Phenols/analysis *Pork Meat Smoke Solid Phase Microextraction *Taste Volatile Organic Comp;
Notes:		"MedlineSaldana, Erick Saldarriaga, Luiz Cabrera, Jorge Siche, Raul Behrens, Jorge H Selani, Miriam M de Almeida, Marcio A Silva, Luciana Duque Silva Pinto, Jair S Contreras-Castillo, Carmen J eng Research Support, Non-U.S. Gov't Canada 2019/03/20 Food Res Int. 2019 May; 119:839-849. doi: 10.1016/j.foodres.2018.10.067. Epub 2018 Oct 24"