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.

研究了使用不同吸烟过程生产的培根的描述性和享乐性知觉。评估了六个培根样品：三个用木材制造，两个用液态烟熏制成，和一个商用培根。消费者对他们的总体喜好（OL）进行了评分，并回答了“应用所有检查”（CATA）问题以及理想轮廓法（IPM）。^1个初步结果表明，LS2和Bamboo是最受好评的培根。但是，数据分析显示有两部分消费者（均为n = 50），OL差异很大。第一部分很喜欢脂肪和熏制的熏肉，而第二部分很喜欢质地和外观。这两个部分中喜欢的动因是与质地，多汁和烟熏味有关的属性。烟肉熏制过程中使用不同的木材改变了消费者的描述性和享乐性知觉。