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Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
- Saldaña, Erick, Soletti, Izabella, Martins, Mariana Marinho, Menegali, Beatriz Schmidt, Merlo, Thais Cardoso, Selani, Miriam Mabel, Teixeira, Ana Clara Bortoluzzi, da Silva, Francides Gomes, Contreras-Castillo, Carmen J.
- Meat science 2019 v.154 pp. 46-53
- bacon, data analysis, liquid smoke, manufacturing, mastication, multivariate analysis, reforestation, sensation, sensory evaluation
- 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.