School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
State Key Lab of Meat Processing and Quality Control, Yurun Group, Nanjing, China.
J Sci Food Agric. 2021 May;101(7):2984-2993. doi: 10.1002/jsfa.10931. Epub 2020 Nov 20.
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).
Bacons were significantly different in sensory properties (P < 0.05). Wood smoked bacon (WSB) had a higher smoky and fatty aroma, liquid smoked bacon (LSB) had a higher red color intensity and yellow color intensity, and paper smoked bacon (PSB) had an outstanding texture. Different smoking methods resulted in an increase in total FAAs content, of which paper smoking was significantly higher than the others (P < 0.05). Also, a total of 59 volatile flavor compounds were identified for bacons, aldehydes were the most abundant groups of compounds. Principal component analysis (PCA) can effectively separate the bacons that underwent different smoking methods.
The aldehydes and hydrocarbons with high content in PSB improved the overall taste intensity. The color in the sensory attributes was more obvious after LSB processing. The phenols and aromatic hydrocarbons in WSB contributed significantly to the pleasant properties (smoky, fatty). © 2020 Society of Chemical Industry.
本研究旨在探讨不同烟熏方法对培根感官特性、游离氨基酸（FAA）和挥发性化合物（VC）的影响。采用经过高度训练的小组（n=9）进行描述性分析，对四种培根进行六次重复评估。采用固相微萃取（SPME）结合气相色谱-质谱联用（GC-MS）分析培根中的 VC。
培根在感官特性上存在显著差异（P<0.05）。木熏培根（WSB）具有更高的烟熏和脂肪香气，液熏培根（LSB）具有更高的红色强度和黄色强度，而纸熏培根（PSB）具有出色的质地。不同的烟熏方法导致总 FAA 含量增加，其中纸熏培根显著高于其他方法（P<0.05）。此外，共鉴定出 59 种挥发性风味化合物，其中醛类是含量最丰富的化合物组。主成分分析（PCA）可有效分离不同烟熏方法处理的培根。
PSB 中高含量的醛类和碳氢化合物提高了整体口感强度。LSB 处理后，感官属性中的颜色更加明显。WSB 中的酚类和芳烃对愉快特性（烟熏味、脂肪味）有显著贡献。© 2020 化学工业协会。
