Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
Descripción del Articulo
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 fr...
| 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:20.500.12390/814 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/814 https://doi.org/10.1016/j.meatsci.2019.04.006 |
| Nivel de acceso: | acceso abierto |
| Materia: | Univariate Reforestation Sensory perception Liquid smoke Multivariate techniques Sensory profiles Smoked bacon Temporal Dominance of Sensations Smoke https://purl.org/pe-repo/ocde/ford#4.04.00 |
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CONC_a49ceb663b2e1dbca82905f4d5294ce6 |
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oai:repositorio.concytec.gob.pe:20.500.12390/814 |
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CONC |
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CONCYTEC-Institucional |
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4689 |
| dc.title.none.fl_str_mv |
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods |
| title |
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods |
| spellingShingle |
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods Saldaña E. Univariate Reforestation Reforestation Sensory perception Liquid smoke Liquid smoke Multivariate techniques Sensory profiles Smoked bacon Temporal Dominance of Sensations Smoke Smoke https://purl.org/pe-repo/ocde/ford#4.04.00 |
| title_short |
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods |
| title_full |
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods |
| title_fullStr |
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods |
| title_full_unstemmed |
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods |
| title_sort |
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods |
| author |
Saldaña E. |
| author_facet |
Saldaña E. Soletti I. Martins M.M. Menegali B.S. Merlo T.C. Selani M.M. Teixeira A.C.B. da Silva F.G. Júnior Contreras-Castillo C.J. |
| author_role |
author |
| author2 |
Soletti I. Martins M.M. Menegali B.S. Merlo T.C. Selani M.M. Teixeira A.C.B. da Silva F.G. Júnior Contreras-Castillo C.J. |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Saldaña E. Soletti I. Martins M.M. Menegali B.S. Merlo T.C. Selani M.M. Teixeira A.C.B. da Silva F.G. Júnior Contreras-Castillo C.J. |
| dc.subject.none.fl_str_mv |
Univariate |
| topic |
Univariate Reforestation Reforestation Sensory perception Liquid smoke Liquid smoke Multivariate techniques Sensory profiles Smoked bacon Temporal Dominance of Sensations Smoke Smoke https://purl.org/pe-repo/ocde/ford#4.04.00 |
| dc.subject.es_PE.fl_str_mv |
Reforestation Reforestation Sensory perception Liquid smoke Liquid smoke Multivariate techniques Sensory profiles Smoked bacon Temporal Dominance of Sensations Smoke Smoke |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.00 |
| description |
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). |
| 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/20.500.12390/814 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.meatsci.2019.04.006 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85064262056 |
| url |
https://hdl.handle.net/20.500.12390/814 https://doi.org/10.1016/j.meatsci.2019.04.006 |
| identifier_str_mv |
2-s2.0-85064262056 |
| 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_ |
1839175410318835712 |
| spelling |
Publicationrp00628500rp01569500rp01566500rp01568500rp01563500rp00978500rp01564500rp02091600rp01165500rp00627500Saldaña E.Soletti I.Martins M.M.Menegali B.S.Merlo T.C.Selani M.M.Teixeira A.C.B.da Silva F.G.JúniorContreras-Castillo C.J.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2019https://hdl.handle.net/20.500.12390/814https://doi.org/10.1016/j.meatsci.2019.04.0062-s2.0-85064262056The 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).The aim of the present study was to obtain the dynamic sensory profile of smoked bacon using Temporal Dominance of Sensations (TDS). Eight samples were studied considering different smoking process: six samples were submitted to conventional smoking using different woods from reforestation and two samples were manufactured with liquid smoke. Seventy-eight regular bacon consumers evaluated the samples using the TDS methodology. TDS data were analyzed based on the sequence (bandplot by attribute and trajectory map) and dominance duration (univariate and multivariate techniques). TDS results showed differences between samples in terms of rate, trajectory and duration of dominant sensations. These differences can be mainly explained by the smoking processes used in their manufacture and by the oral work involved in the mastication task. Overall, TDS was a promising method for capturing temporal sensory changes in smoked bacon.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdMeat Scienceinfo:eu-repo/semantics/openAccessUnivariateReforestation-1Reforestation-1Sensory perception-1Liquid smoke-1Liquid smoke-1Multivariate techniques-1Sensory profiles-1Smoked bacon-1Temporal Dominance of Sensations-1Smoke-1Smoke-1https://purl.org/pe-repo/ocde/ford#4.04.00-1Understanding consumers' dynamic sensory perception for 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#20.500.12390/814oai:repositorio.concytec.gob.pe:20.500.12390/8142024-05-30 15:23:03.466http://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="0c98b62c-9e05-4056-ace2-ee8391716bdc"> <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>Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods</Title> <PublishedIn> <Publication> <Title>Meat Science</Title> </Publication> </PublishedIn> <PublicationDate>2019</PublicationDate> <DOI>https://doi.org/10.1016/j.meatsci.2019.04.006</DOI> <SCP-Number>2-s2.0-85064262056</SCP-Number> <Authors> <Author> <DisplayName>Saldaña E.</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Soletti I.</DisplayName> <Person id="rp01569" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Martins M.M.</DisplayName> <Person id="rp01566" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Menegali B.S.</DisplayName> <Person id="rp01568" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Merlo T.C.</DisplayName> <Person id="rp01563" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Selani M.M.</DisplayName> <Person id="rp00978" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Teixeira A.C.B.</DisplayName> <Person id="rp01564" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>da Silva F.G.</DisplayName> <Person id="rp02091" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Júnior</DisplayName> <Person id="rp01165" /> <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>Univariate</Keyword> <Keyword>Reforestation</Keyword> <Keyword>Reforestation</Keyword> <Keyword>Sensory perception</Keyword> <Keyword>Liquid smoke</Keyword> <Keyword>Liquid smoke</Keyword> <Keyword>Multivariate techniques</Keyword> <Keyword>Sensory profiles</Keyword> <Keyword>Smoked bacon</Keyword> <Keyword>Temporal Dominance of Sensations</Keyword> <Keyword>Smoke</Keyword> <Keyword>Smoke</Keyword> <Abstract>The aim of the present study was to obtain the dynamic sensory profile of smoked bacon using Temporal Dominance of Sensations (TDS). Eight samples were studied considering different smoking process: six samples were submitted to conventional smoking using different woods from reforestation and two samples were manufactured with liquid smoke. Seventy-eight regular bacon consumers evaluated the samples using the TDS methodology. TDS data were analyzed based on the sequence (bandplot by attribute and trajectory map) and dominance duration (univariate and multivariate techniques). TDS results showed differences between samples in terms of rate, trajectory and duration of dominant sensations. These differences can be mainly explained by the smoking processes used in their manufacture and by the oral work involved in the mastication task. Overall, TDS was a promising method for capturing temporal sensory changes in smoked bacon.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.448654 |
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).
