| Title: | "Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon" |
| Author(s): | Guo J; Wang Q; Chen C; Yu H; Xu B; |
| Address: | "School of Food and Biological Engineering, Hefei University of Technology, Hefei, China. State Key Lab of Meat Processing and Quality Control, Yurun Group, Nanjing, China. School of Food Science and Technology, Yangzhou University, Yangzhou, China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: The aim of this study was to investigate the effects of different smoking methods on sensory properties, free amino acids (FAAs) and volatile compounds (VCs) of bacon. Descriptive analysis was performed using a highly trained panel (n = 9) to evaluate four bacons in sextuplicate. VCs of bacons were analyzed using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). RESULTS: Bacons were significantly different in sensory properties (P < 0.05). Wood smoked bacon (WSB) had a higher smoky and fatty aroma, liquid smoked bacon (LSB) had a higher red color intensity and yellow color intensity, and paper smoked bacon (PSB) had an outstanding texture. Different smoking methods resulted in an increase in total FAAs content, of which paper smoking was significantly higher than the others (P < 0.05). Also, a total of 59 volatile flavor compounds were identified for bacons, aldehydes were the most abundant groups of compounds. Principal component analysis (PCA) can effectively separate the bacons that underwent different smoking methods. CONCLUSION: The aldehydes and hydrocarbons with high content in PSB improved the overall taste intensity. The color in the sensory attributes was more obvious after LSB processing. The phenols and aromatic hydrocarbons in WSB contributed significantly to the pleasant properties (smoky, fatty). (c) 2020 Society of Chemical Industry" |
| Keywords: | Amino Acids/*chemistry Animals Flavoring Agents/chemistry Food Handling/*methods Gas Chromatography-Mass Spectrometry Humans Meat Products/*analysis Odorants/analysis Principal Component Analysis Swine Taste Volatile Organic Compounds/*chemistry bacon fre; |
| Notes: | "MedlineGuo, Jie Wang, Qiong Chen, Conggui Yu, Hai Xu, Baocai eng 2016YFD0401501/National Key R&D Program of China/ Evaluation Study England 2020/11/08 J Sci Food Agric. 2021 May; 101(7):2984-2993. doi: 10.1002/jsfa.10931. Epub 2020 Nov 20" |
