Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

• Autores: 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.
• 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

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.