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 journalArticlepeer-review

35 Scopus citations


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 languageEnglish
Pages (from-to)60-69
Number of pages10
JournalMeat Science
StatePublished - Jan 2019
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd


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


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