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Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods.

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Title: Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods.
Authors: Saldaña E; Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Universidade de São Paulo (USP), Piracicaba 13418-900, Brazil., Saldarriaga L; Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n. Ciudad Universitaria, Trujillo, Peru., Cabrera J; Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n. Ciudad Universitaria, Trujillo, Peru., Siche R; Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n. Ciudad Universitaria, Trujillo, Peru., Behrens JH; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil., Selani MM; Centro de Ciências da Natureza, Universidade Federal de São Carlos, Campus Lagoa do Sino Rod. Lauri Simões de Barros, Km 12, Buri, Brazil., de Almeida MA; Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Universidade de São Paulo (USP), Piracicaba 13418-900, Brazil., Silva LD; Departamento de Ciências Florestais (CF), Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, Brazil., Silva Pinto JS; Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Universidade de São Paulo (USP), Piracicaba 13418-900, Brazil., Contreras-Castillo CJ; Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Universidade de São Paulo (USP), Piracicaba 13418-900, Brazil. Electronic address: ccastill@usp.br.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2019 May; Vol. 119, pp. 839-849. Date of Electronic Publication: 2018 Oct 24.
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods.
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  Data: <searchLink fieldCode="AU" term="%22Saldaña+E%22">Saldaña E</searchLink>; Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Universidade de São Paulo (USP), Piracicaba 13418-900, Brazil.<br /><searchLink fieldCode="AU" term="%22Saldarriaga+L%22">Saldarriaga L</searchLink>; Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n. Ciudad Universitaria, Trujillo, Peru.<br /><searchLink fieldCode="AU" term="%22Cabrera+J%22">Cabrera J</searchLink>; Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n. Ciudad Universitaria, Trujillo, Peru.<br /><searchLink fieldCode="AU" term="%22Siche+R%22">Siche R</searchLink>; Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n. Ciudad Universitaria, Trujillo, Peru.<br /><searchLink fieldCode="AU" term="%22Behrens+JH%22">Behrens JH</searchLink>; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, Brazil.<br /><searchLink fieldCode="AU" term="%22Selani+MM%22">Selani MM</searchLink>; Centro de Ciências da Natureza, Universidade Federal de São Carlos, Campus Lagoa do Sino Rod. Lauri Simões de Barros, Km 12, Buri, Brazil.<br /><searchLink fieldCode="AU" term="%22de+Almeida+MA%22">de Almeida MA</searchLink>; Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Universidade de São Paulo (USP), Piracicaba 13418-900, Brazil.<br /><searchLink fieldCode="AU" term="%22Silva+LD%22">Silva LD</searchLink>; Departamento de Ciências Florestais (CF), Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, Brazil.<br /><searchLink fieldCode="AU" term="%22Silva+Pinto+JS%22">Silva Pinto JS</searchLink>; Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Universidade de São Paulo (USP), Piracicaba 13418-900, Brazil.<br /><searchLink fieldCode="AU" term="%22Contreras-Castillo+CJ%22">Contreras-Castillo CJ</searchLink>; Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Universidade de São Paulo (USP), Piracicaba 13418-900, Brazil. Electronic address: ccastill@usp.br.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2019 May; Vol. 119, pp. 839-849. <i>Date of Electronic Publication: </i>2018 Oct 24.
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              Text: 2019 May
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