Texture (cosmology)

Cognitive psychology

Descriptive statistics

Neuroscience

Statistics

Quantitative Descriptive Analysis

Sensory system

Computer science

Aroma

Food science

Psychology

Mathematics

Image (mathematics)

Artificial intelligence

Chemistry

Perception

Meat Science

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.

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon