The aim of this study was to perform a descriptive analysis (DA) of bacons smoked with woods from reforestation and liquid smokes in order to investigate their sensory profile. Six samples of bacon were selected: three smoked bacons with different wood species (Eucalyptus citriodora, Acacia mearnsii, and Bambusa vulgaris), two artificially smoked bacon samples (liquid smoke) and one negative control (unsmoked bacon). Additionally, a commercial bacon sample was also evaluated. DA was developed successfully, presenting a good performance in terms of discrimination, consensus and repeatability. The study revealed that the smoking process modified the sensory profile by intensifying the “saltiness” and differentiating the unsmoked from the smoked samples. The results from the current research represent the first methodological development of descriptive analysis of bacon and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of bacon due to traditional smoking process.

这项研究的目的是对植树造林和烟熏烟熏熏制的熏肉进行描述性分析（DA），以调查其感官特征。选择了六个熏肉样本：三个熏制的熏肉，它们具有不同的木材种类（柠檬桉木，相思木和寻常型竹子）），两个人工熏制的培根样品（液态烟）和一个阴性对照（未熏制的培根）。另外，还评估了商业培根样品。DA开发成功，在区分，共识和可重复性方面表现出良好的表现。研究表明，吸烟过程通过增强“咸度”和区分未吸烟者与吸烟者的样本来改变感官特征。当前研究的结果代表了对培根进行描述性分析的第一个方法学发展，食品公司和其他利益相关者可使用该结果来了解由于传统吸烟过程而引起的培根感官特性的变化。