Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers


  • Erick Saldaña Universidad Nacional de Trujillo http://orcid.org/0000-0002-4018-2852
  • Mariana Marinho Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN).
  • Beatriz Schmidt Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN). http://orcid.org/0000-0002-1153-4564
  • Miriam Selani Universidade Federal de São Carlos - Campus Lagoa do Sino, Centro de Ciências da Natureza, Buri, SP. http://orcid.org/0000-0001-8184-742X
  • Carmen Contreras-Castillo Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN). http://orcid.org/0000-0002-0554-4694



Palabras clave:

Sensory properties, Temporal Dominance of Sensations, Brazilian consumers


The high heterogeneity of meat and meat products can influence the sensory perception of the consumers, being necessary to measure the real impact of these non-controllable variables on the dynamic sensory properties of the smoked bacon during tasting. The aim of this study was to evaluate the effect of smoking and fat content on the dynamic sensory perception of bacon by Brazilian consumers. For this, four different samples were prepared, varying the fat content (from “low” to “high”) and the type of smoking shown on the product label (natural and artificial). Thirty-five habitual smoked bacon consumers evaluated the dynamic sensory properties of the product using the Temporal Dominance of Sensations (TDS) method. The results were submitted to univariate (bandplot by attribute) and multivariate analyzes (Principal Component Analysis) to study both the dominance rate and its duration, respectively. The main attributes modified during tasting were "salty," "fatty,"
and "succulent," thus showing that the dynamic sensory perception of smoked bacon was modified by the type of smoking and the fat content of the sample. 


Alcantara, M.; Freitas-Sá, D.D.G.C. 2018. Meto-dologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sen-sorial. Brazilian Journal of Food Technology 21: 1–12.

Bavay, C.; Bruun-Brockhoff, P.; Kuznetsova, A.; Maître, I.; Mehinagic, E.; Symoneaux, R. 2014. Consideration of sample heterogeneity and in-depth analysis of individual differences in sensory analysis. Food Quality and Prefe-rence 32: 126–131.

Chabanet, C.; Tarrega, A.; Septier, C.; Siret, F.; Salles, C. 2013. Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages. Meat Science 94(2): 253-261.

De Almeida, M.A.; Montes-Villanueva, N.D.; da Silva-Pinto, J.S.; Saldaña, E.; Contreras-Castillo, C.J. 2016. Sensory and physico-chemical characteristics of low sodium salami. Scientia Agricola 73(4): 347-355.

Galmarini, M.V.; Loiseau, A.-L.; Visalli, M.; Schlich, P. 2016. Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception. Journal of Food Science 81: S2566–S2577.

Galmarini, M.V.; Visalli, M.; Schlich, P. 2017. Advances in representation and analy-sis of mono and multi-intake Temporal Dominance of Sensations data. Food Quality and Preference 56: 247–255.

Lorido, L.; Estévez, M.; Ventanas, J.; Ventanas, S. 2015. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams. Meat Science 107: 39-48.

Merlo, T.C.; Soletti, I.; Saldaña, E.; Schmidt, B.; Marinho, M.; Bortoluzzi, A.C.; Harada-Pader-mo, S. dos S.; Dargelio, M.D.B.; Contreras-Castillo, C.J. 2018. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE). Food Research International (in press).

Pineau, N.; Schlich, P.; Cordelle, S.; Mathonnière, C.; Issanchou, S.; Imbert, A.; Rogeaux, M.; Etiévant, P.; Köster, E. 2009. Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity. Food Quality and Preference 20(6): 450–455.

Pineau, N.; Schilch, P. 2015. Temporal dominance of sensations (TDS) as a sensory profiling technique. In: Delarue, J.; Lawlor, J. Ben; Rogeaux, M.B.T.-R. S.P.T. (Eds.). Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research. [s.l.] Woodhead Publishing, 2015. p 269–306.

Pinheiro, A.C.M.; Nunes, C. A.; Vietoris, V. 2013. SensoMaker: a tool for sensorial charac-terization of food products. Ciência e Agrotecnologia 37: 199–201.

Saldaña, E. de Oliveira, A.; Selani, M.M.; Haguiwara, M.M.H.; Aurelio de Almeida, M.; Siche, R.; Contreras-Castillo, C.J. 2018a. A sensometric approach to the development of mortadella with healthier fats. Meat Science 137: 176–190.

Saldaña, E.; Saldarriaga, L.; Cabrera, J.; Siche, R.; Aurélio de Almeida, M.; Behrens, J.C.; Selani, M.M.; Contreras-Castillo, C.J. 2018b. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: metho-dological aspects, statistical analysis, and study of sensory characteristics. Meat Science 140: 44–50.

Saldaña, E.; Saldarriaga, L.; Cabrera, J.; Behrens, J.H.; Selani, M.M.; Rios-Mera, J.; Contreras-Castillo, C.J. 2019. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon. Meat Science 147: 60–69.

Schlich, P. 2017. Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis. Current Opinion in Food Science 15: 38–42.

Thomas, A.; van der Stelt, A.J.; Prokop, J.; Lawlor, J.B.; Schlich, P. 2016. Alternating temporal dominance of sensations and liking scales during the intake of a full portion of an oral nutritional supplement. Food Quality and Preference 53: 159-167.

Tuorila, H.; Monteleone, E. 2009. Sensory food science in the changing society: Oppor-tunities, needs, and challenges. Trends in Food Science and Technology 20(2): 59-62.

Ventanas, S.; Puolanne, E.; Tuorila, H. 2010. Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content. Meat Science 85(3): 410-419.

Received February 11, 2019.

Accepted March 17, 2019.

Corresponding author: ccastill@usp.br (C. Contreras-Castillo).



Cómo citar

Saldaña, E., Marinho, M., Schmidt, B., Selani, M., & Contreras-Castillo, C. (2019). Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers. Scientia Agropecuaria, 10(2), 169-173. https://doi.org/10.17268/sci.agropecu.2019.02.01



Artículos originales

Artículos más leídos del mismo autor/a