Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

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...

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Bibliographic Details
Published in:Meat science Vol. 181; p. 108596
Main Authors: Merlo, Thais Cardoso, Lorenzo, José Manuel, Saldaña, Erick, Patinho, Iliani, Oliveira, Alais Cristina, Menegali, Beatriz Schmidt, Selani, Miriam Mabel, Domínguez, Rubén, Contreras-Castillo, Carmen J.
Format: Journal Article
Language:English
Published: Elsevier Ltd 01-11-2021
Subjects:
Aroma
Meat product
Rate-all-that-apply
Sensory analysis
Smoked bacon
Taste
VOCs
VOCs
Rate-all-that-apply
Smoked bacon
Meat product
Taste
Sensory analysis
Aroma
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Summary: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 °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. •The main volatile compounds in bacon are related to lipid oxidation.•Free amino acid content increased during storage as a result of proteolysis.•Volatile compounds and free amino acids contributed to the development of bacon flavor.
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ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2021.108596