The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil), for funding the project No.2016/15012-2.Erick Saldaña would like to thank the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica"(CONCYTEC, Peru) for the Ph.D Scholarship (Contract 104-2016-FONDECYT).Mariana Marinho Martins and Beatriz Schmidt Menegali acknowledges Coordination for the Impro-vement of Higher Education Personnel (CAPES) for the MS cscholarship

Smoked bacon is a food consumed everywhere and previous work has focused on the sensory properties and acceptability of the product. However, little attention has been given to the non-sensory factors that drive sensory and hedonic perception of this product. In this context, the aim of this work was to study the influence of non-sensory factors on consumer behavior towards smoked bacon, using projective mapping coupled with conjoint analysis. Eight visual stimuli were created using a full factorial design with three factors (convenience, healthiness, and context of consumption), at two levels each. Ninety-five consumers positioned the stimuli in a two-dimensional space considering their similarities and differences, and then, rated their expected liking and purchase intention. According to the projective mapping, consumers based the representation of the stimuli on the three factors und...

The objectives of this study were to determine the effect of reducing the content and size of NaCl on the instrumental texture and dynamic sensory profile, and to determine the temporal drivers of liking (TDL). The reduction of the NaCl content decreased the hardness and chewiness parameters, and affected the dynamic sensory profile of the product. The NaCl reduction (<1.0% NaCl) was related to a higher incidence of the attributes off-flavor and dry. In general, the overall liking was driven by the juicy and tasty attributes, the latter being associated with the presence of the sensory attributes salty and seasoned and the texture parameters hardness and chewiness. According to the results, among the treatments with NaCl reduction, the beef burger added with 1.0% micronized salt stood out, since it did not affect considerably the texture parameters, the dynamic sensory profile during che...

The authors are grateful to the São Paulo Research Foundation (FAPESP) for funding the project No 2016/15012-2. Soletti I., Marinho M., Schmidt B., Merlo T., are thankful to “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES) for the scholarships. E. Saldaña received the support from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT).