Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

Erick Saldaña; Luiz Saldarriaga; Jorge Cabrera; Jorge H. Behrens; Miriam Mabel Selani; Juan Rios-Mera; Carmen J. Contreras-Castillo

doi:10.1016/j.meatsci.2018.08.023

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

Erick Saldaña, Luiz Saldarriaga, Jorge Cabrera, Jorge H. Behrens, Miriam Mabel Selani, Juan Rios-Mera, Carmen J. Contreras-Castillo

Research output: Contribution to journal › Article › peer-review

30 Scopus citations

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.

Original language	English
Pages (from-to)	60-69
Number of pages	10
Journal	Meat Science
Volume	147
DOIs	https://doi.org/10.1016/j.meatsci.2018.08.023
State	Published - Jan 2019
Externally published	Yes

Bibliographical note

Funding Information:
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.

Funding Information:
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.

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

Bacon
Check-all-that-apply (CATA) questions
Sensory characterization

Access to Document

10.1016/j.meatsci.2018.08.023

Cite this

@article{0fd9afaa4e2042328722fedc447be5fd,

title = "Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon",

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.",

keywords = "Bacon, Check-all-that-apply (CATA) questions, Sensory characterization",

author = "Erick Salda{\~n}a and Luiz Saldarriaga and Jorge Cabrera and Behrens, {Jorge H.} and Selani, {Miriam Mabel} and Juan Rios-Mera and Contreras-Castillo, {Carmen J.}",

note = "Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2019",

month = jan,

doi = "10.1016/j.meatsci.2018.08.023",

language = "Ingl{\'e}s",

volume = "147",

pages = "60--69",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier BV",

}

TY - JOUR

T1 - Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

AU - Saldaña, Erick

AU - Saldarriaga, Luiz

AU - Cabrera, Jorge

AU - Behrens, Jorge H.

AU - Selani, Miriam Mabel

AU - Rios-Mera, Juan

AU - Contreras-Castillo, Carmen J.

PY - 2019/1

Y1 - 2019/1

N2 - 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.

AB - 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.

KW - Bacon

KW - Check-all-that-apply (CATA) questions

KW - Sensory characterization

UR - http://www.scopus.com/inward/record.url?scp=85052926099&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2018.08.023

DO - 10.1016/j.meatsci.2018.08.023

M3 - Artículo

C2 - 30196202

AN - SCOPUS:85052926099

SN - 0309-1740

VL - 147

SP - 60

EP - 69

JO - Meat Science

JF - Meat Science

ER -

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

Abstract

Bibliographical note

Keywords

Access to Document

Fingerprint

Cite this