Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
Descripción del Articulo
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project No. 2016/15012-2. Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru, in the framework of the CIENCIACTIVA programme,...
| 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:20.500.12390/759 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/759 https://doi.org/10.1016/j.foodres.2018.10.067 |
| Nivel de acceso: | acceso abierto |
| Materia: | Wood Curing Gas chromatography Mass spectrometry Reforestation Sensory perception Smoke Thermal processing (foods) Volatile organic compounds Multi blocks Napping Pork meat Sensory attributes Sensory characteristics Single compound Solid-phase microextraction Volatile compounds Sensory analysis 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 |
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods |
| title |
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods |
| spellingShingle |
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods Saldaña E. Wood Curing Gas chromatography Mass spectrometry Reforestation Sensory perception Smoke Thermal processing (foods) Volatile organic compounds Multi blocks Napping Pork meat Sensory attributes Sensory attributes Sensory characteristics Sensory characteristics Single compound Solid-phase microextraction Volatile compounds Sensory analysis https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods |
| title_full |
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods |
| title_fullStr |
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods |
| title_full_unstemmed |
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods |
| title_sort |
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods |
| author |
Saldaña E. |
| author_facet |
Saldaña E. Saldarriaga L. Cabrera J. Siche R. Behrens J.H. Selani M.M. de Almeida M.A. Silva L.D. Silva Pinto J.S. Contreras-Castillo C.J. |
| author_role |
author |
| author2 |
Saldarriaga L. Cabrera J. Siche R. Behrens J.H. Selani M.M. de Almeida M.A. Silva L.D. Silva Pinto J.S. Contreras-Castillo C.J. |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Saldaña E. Saldarriaga L. Cabrera J. Siche R. Behrens J.H. Selani M.M. de Almeida M.A. Silva L.D. Silva Pinto J.S. Contreras-Castillo C.J. |
| dc.subject.none.fl_str_mv |
Wood |
| topic |
Wood Curing Gas chromatography Mass spectrometry Reforestation Sensory perception Smoke Thermal processing (foods) Volatile organic compounds Multi blocks Napping Pork meat Sensory attributes Sensory attributes Sensory characteristics Sensory characteristics Single compound Solid-phase microextraction Volatile compounds Sensory analysis https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Curing Gas chromatography Mass spectrometry Reforestation Sensory perception Smoke Thermal processing (foods) Volatile organic compounds Multi blocks Napping Pork meat Sensory attributes Sensory attributes Sensory characteristics Sensory characteristics Single compound Solid-phase microextraction Volatile compounds Sensory analysis |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project No. 2016/15012-2. Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru, in the framework of the CIENCIACTIVA programme, through the award of a PhD scholarship under contract agreement No. 104-2016-FONDECYT. |
| 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/20.500.12390/759 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.foodres.2018.10.067 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85055646817 |
| url |
https://hdl.handle.net/20.500.12390/759 https://doi.org/10.1016/j.foodres.2018.10.067 |
| identifier_str_mv |
2-s2.0-85055646817 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Food Research International |
| 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_ |
1844248874458284032 |
| spelling |
Publicationrp00628500rp01026500rp01025500rp01023500rp01022500rp00978500rp00632500rp01940600rp00630500rp00627500Saldaña E.Saldarriaga L.Cabrera J.Siche R.Behrens J.H.Selani M.M.de Almeida M.A.Silva L.D.Silva Pinto J.S.Contreras-Castillo C.J.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2019https://hdl.handle.net/20.500.12390/759https://doi.org/10.1016/j.foodres.2018.10.0672-s2.0-85055646817The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project No. 2016/15012-2. Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru, in the framework of the CIENCIACTIVA programme, through the award of a PhD scholarship under contract agreement No. 104-2016-FONDECYT.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.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdFood Research Internationalinfo:eu-repo/semantics/openAccessWoodCuring-1Gas chromatography-1Mass spectrometry-1Reforestation-1Sensory perception-1Smoke-1Thermal processing (foods)-1Volatile organic compounds-1Multi blocks-1Napping-1Pork meat-1Sensory attributes-1Sensory attributes-1Sensory characteristics-1Sensory characteristics-1Single compound-1Solid-phase microextraction-1Volatile compounds-1Sensory analysis-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woodsinfo: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##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/759oai:repositorio.concytec.gob.pe:20.500.12390/7592024-05-30 15:22:51.72http://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##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="b320981b-8432-43c7-b33a-02be2d3b3c4d"> <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>Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods</Title> <PublishedIn> <Publication> <Title>Food Research International</Title> </Publication> </PublishedIn> <PublicationDate>2019</PublicationDate> <DOI>https://doi.org/10.1016/j.foodres.2018.10.067</DOI> <SCP-Number>2-s2.0-85055646817</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>Siche R.</DisplayName> <Person id="rp01023" /> <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>de Almeida M.A.</DisplayName> <Person id="rp00632" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Silva L.D.</DisplayName> <Person id="rp01940" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Silva Pinto J.S.</DisplayName> <Person id="rp00630" /> <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>Curing</Keyword> <Keyword>Gas chromatography</Keyword> <Keyword>Mass spectrometry</Keyword> <Keyword>Reforestation</Keyword> <Keyword>Sensory perception</Keyword> <Keyword>Smoke</Keyword> <Keyword>Thermal processing (foods)</Keyword> <Keyword>Volatile organic compounds</Keyword> <Keyword>Multi blocks</Keyword> <Keyword>Napping</Keyword> <Keyword>Pork meat</Keyword> <Keyword>Sensory attributes</Keyword> <Keyword>Sensory attributes</Keyword> <Keyword>Sensory characteristics</Keyword> <Keyword>Sensory characteristics</Keyword> <Keyword>Single compound</Keyword> <Keyword>Solid-phase microextraction</Keyword> <Keyword>Volatile compounds</Keyword> <Keyword>Sensory analysis</Keyword> <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.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
12.590331 |
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).
