Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon

BACKGROUND The aim of this study was to investigate the effects of different smoking methods on sensory properties, free amino acids (FAAs) and volatile compounds (VCs) of bacon. Descriptive analysis was performed using a highly trained panel (n = 9) to evaluate four bacons in sextuplicate. VCs of b...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 2021-05, Vol.101 (7), p.2984-2993
Hauptverfasser:	Guo, Jie, Wang, Qiong, Chen, Conggui, Yu, Hai, Xu, Baocai
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Agriculture, Multidisciplinary Aldehydes Amino acids Amino Acids - chemistry Animals Aroma Aroma compounds Aromatic hydrocarbons Bacon Chemistry Chemistry, Applied Color Flavor compounds Flavoring Agents - chemistry Food Handling - methods Food Science & Technology free amino acids Gas chromatography Gas Chromatography-Mass Spectrometry Humans Hydrocarbons Life Sciences & Biomedicine Mass spectrometry Mass spectroscopy Meat Products - analysis Odorants - analysis Phenols Physical Sciences Principal Component Analysis Principal components analysis Science & Technology Sensory evaluation Sensory properties Smoking smoking methods Solid phase methods Swine Taste Volatile compounds Volatile Organic Compounds - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	BACKGROUND The aim of this study was to investigate the effects of different smoking methods on sensory properties, free amino acids (FAAs) and volatile compounds (VCs) of bacon. Descriptive analysis was performed using a highly trained panel (n = 9) to evaluate four bacons in sextuplicate. VCs of bacons were analyzed using solid‐phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC–MS). RESULTS Bacons were significantly different in sensory properties (P
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.10931