Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon
Descripción del Articulo
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 agree...
| Autores: | , , , , , , |
|---|---|
| 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 |
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CONC |
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CONCYTEC-Institucional |
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4689 |
| dc.title.none.fl_str_mv |
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon |
| title |
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon |
| spellingShingle |
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon Saldaña E. 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 Brazil 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 |
| title_short |
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon |
| title_full |
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon |
| title_fullStr |
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon |
| title_full_unstemmed |
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon |
| title_sort |
Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon |
| author |
Saldaña E. |
| author_facet |
Saldaña E. Saldarriaga L. Cabrera J. Behrens J.H. Selani M.M. Rios-Mera J. Contreras-Castillo C.J. |
| author_role |
author |
| author2 |
Saldarriaga L. Cabrera J. Behrens J.H. Selani M.M. Rios-Mera J. Contreras-Castillo C.J. |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Saldaña E. Saldarriaga L. Cabrera J. Behrens J.H. Selani M.M. Rios-Mera J. Contreras-Castillo C.J. |
| dc.subject.none.fl_str_mv |
Wood |
| topic |
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 Brazil 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 |
| dc.subject.es_PE.fl_str_mv |
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 Brazil Consumer Behavior Female Food Handling Food Preferences Humans Male Meat Products Middle Aged Odorants Smoke Swine Taste |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
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. |
| publishDate |
2019 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2019 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/565 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.meatsci.2018.08.023 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85052926099 |
| url |
https://hdl.handle.net/20.500.12390/565 https://doi.org/10.1016/j.meatsci.2018.08.023 |
| identifier_str_mv |
2-s2.0-85052926099 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Meat Science |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883062976937984 |
| spelling |
Publicationrp00628500rp01026600rp01025600rp01022600rp00978500rp00974500rp00627500Saldaña E.Saldarriaga L.Cabrera J.Behrens J.H.Selani M.M.Rios-Mera J.Contreras-Castillo C.J.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2019https://hdl.handle.net/20.500.12390/565https://doi.org/10.1016/j.meatsci.2018.08.0232-s2.0-85052926099The 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.The descriptive and hedonic sensory perception of bacon manufactured using different smoking processes was studied. Six bacon samples were evaluated: three manufactured with woods, two with liquid smokes, and a commercial bacon. Consumers rated their overall liking (OL) and responded the check-all-that-apply (CATA) questions coupled with ideal profile method (IPM).1 The preliminary result showed that LS2 and Bamboo were the best-rated bacons. However, data analysis indicated two segments of consumers (both n = 50), with significant differences in the OL. The first segment liked fatty and smoked bacons, while the second valued the texture and appearance. The drivers of liking in both segments were the attributes related to texture, juiciness and the smoky aroma. The use of different woods in the bacon smoking process modified the descriptive and hedonic sensory perception of consumers.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdMeat Scienceinfo:eu-repo/semantics/openAccessWoodMeats-1Bacon-1Check-all-that-apply (CATA) questions-1Liquid smoke-1Profile method-1Sensory characterization-1Sensory perception-1fragrance-1adolescent-1adult-1analysis-1animal-1Brazil-1consumer attitude-1female-1food handling-1food preference-1human-1male-1meat-1middle aged-1pig-1procedures-1smoke-1standards-1taste-1Adolescent-1Adult-1Animals-1Brazil-1Consumer Behavior-1Female-1Food Handling-1Food Preferences-1Humans-1Male-1Meat Products-1Middle Aged-1Odorants-1Smoke-1Swine-1Taste-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Descriptive and hedonic sensory perception of Brazilian consumers for smoked baconinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/565oai:repositorio.concytec.gob.pe:20.500.12390/5652024-05-30 15:22:12.422http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="2077f5db-1152-4059-b784-64038c949299"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon</Title> <PublishedIn> <Publication> <Title>Meat Science</Title> </Publication> </PublishedIn> <PublicationDate>2019</PublicationDate> <DOI>https://doi.org/10.1016/j.meatsci.2018.08.023</DOI> <SCP-Number>2-s2.0-85052926099</SCP-Number> <Authors> <Author> <DisplayName>Saldaña E.</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldarriaga L.</DisplayName> <Person id="rp01026" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Cabrera J.</DisplayName> <Person id="rp01025" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Behrens J.H.</DisplayName> <Person id="rp01022" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Selani M.M.</DisplayName> <Person id="rp00978" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Rios-Mera J.</DisplayName> <Person id="rp00974" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Contreras-Castillo C.J.</DisplayName> <Person id="rp00627" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Wood</Keyword> <Keyword>Meats</Keyword> <Keyword>Bacon</Keyword> <Keyword>Check-all-that-apply (CATA) questions</Keyword> <Keyword>Liquid smoke</Keyword> <Keyword>Profile method</Keyword> <Keyword>Sensory characterization</Keyword> <Keyword>Sensory perception</Keyword> <Keyword>fragrance</Keyword> <Keyword>adolescent</Keyword> <Keyword>adult</Keyword> <Keyword>analysis</Keyword> <Keyword>animal</Keyword> <Keyword>Brazil</Keyword> <Keyword>consumer attitude</Keyword> <Keyword>female</Keyword> <Keyword>food handling</Keyword> <Keyword>food preference</Keyword> <Keyword>human</Keyword> <Keyword>male</Keyword> <Keyword>meat</Keyword> <Keyword>middle aged</Keyword> <Keyword>pig</Keyword> <Keyword>procedures</Keyword> <Keyword>smoke</Keyword> <Keyword>standards</Keyword> <Keyword>taste</Keyword> <Keyword>Adolescent</Keyword> <Keyword>Adult</Keyword> <Keyword>Animals</Keyword> <Keyword>Brazil</Keyword> <Keyword>Consumer Behavior</Keyword> <Keyword>Female</Keyword> <Keyword>Food Handling</Keyword> <Keyword>Food Preferences</Keyword> <Keyword>Humans</Keyword> <Keyword>Male</Keyword> <Keyword>Meat Products</Keyword> <Keyword>Middle Aged</Keyword> <Keyword>Odorants</Keyword> <Keyword>Smoke</Keyword> <Keyword>Swine</Keyword> <Keyword>Taste</Keyword> <Abstract>The descriptive and hedonic sensory perception of bacon manufactured using different smoking processes was studied. Six bacon samples were evaluated: three manufactured with woods, two with liquid smokes, and a commercial bacon. Consumers rated their overall liking (OL) and responded the check-all-that-apply (CATA) questions coupled with ideal profile method (IPM).1 The preliminary result showed that LS2 and Bamboo were the best-rated bacons. However, data analysis indicated two segments of consumers (both n = 50), with significant differences in the OL. The first segment liked fatty and smoked bacons, while the second valued the texture and appearance. The drivers of liking in both segments were the attributes related to texture, juiciness and the smoky aroma. The use of different woods in the bacon smoking process modified the descriptive and hedonic sensory perception of consumers.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.3742075 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
