Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

• Autores: Saldaña E., Saldarriaga L., Cabrera J., Behrens J.H., Selani M.M., Rios-Mera J., Contreras-Castillo C.J.
• Formato: artículo
• Fecha de Publicación: 2019
• Institución: Consejo Nacional de Ciencia Tecnología e Innovación
• Repositorio: CONCYTEC-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.concytec.gob.pe:20.500.12390/565
• Enlace del recurso: https://hdl.handle.net/20.500.12390/565; https://doi.org/10.1016/j.meatsci.2018.08.023
• Nivel de acceso: acceso abierto
• Materia: Wood; Meats; Bacon; Check-all-that-apply (CATA) questions; Liquid smoke; Profile method; Sensory characterization; Sensory perception; fragrance; adolescent; adult; analysis; animal; Brazil; consumer attitude; female; food handling; food preference; human; male; meat; middle aged; pig; procedures; smoke; standards; taste; Adolescent; Adult; Animals; Consumer Behavior; Female; Food Handling; Food Preferences; Humans; Male; Meat Products; Middle Aged; Odorants; Smoke; Swine; Taste; https://purl.org/pe-repo/ocde/ford#4.04.01

The authors are indebted to São Paulo Research Foundation (FAPESP) for financial support the project No 2016/15012-2. E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). J. Rios-Mera is thankful to “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES) for the PhD scholarship. The authors would like to thank the reviewers, whose constructive comments have allowed us to improve this paper.