期刊
MEAT SCIENCE
卷 181, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2021.108596
关键词
Smoked bacon; Meat product; Taste; Aroma; VOCs; Rate-all-that-apply; Sensory analysis
资金
- Sao Paulo Research Foundation (FAPESP, Brazil) [2016/150122]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel SuperiorBrasil (CAPES) [001]
- FAPESP [19/260262]
- CYTED [119RT0568]
- GAIN (Axencia Galega de Innovacion) [IN607A2019/01]
This study investigates the relationship between free amino acids (FAAs) and volatile organic compounds (VOCs) in smoked bacon, and their influence on sensory characteristics. It was found that after 30 days of storage, the bacon samples showed changes in both odor and flavor, mainly influenced by the smoking process and lipid oxidation.
Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to bacon quality through the generation of odors and flavor compounds. In this study, the relationships between free amino acids (FAAs), volatile organic compounds (VOCs) and sensory characteristics of smoked bacon stored for 60 days at 5 degrees C were investigated. Smoked bacon stored for 30 days was characterized by VOCs associated with the smoking process and lipid oxidation. After 30 days of storage, the bacon samples presented an increase in FAAs produced mainly by proteolysis. Smoked bacon was characterized by the attributes smoky, crunchy, salty, soft and bright. This study demonstrated that VOCs, FAAs and their interactions are responsible for generating sensory attributes and increasing overall liking.
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