Abstract:Profile of volatile compounds in smoked bacon with reforestation woods Eucalyptus citriodora and Acácia mearnsii The bacon is made from pork belly (thoracic-abdominal), conveniently cured and smoked. It is known that in the composition of smoked bacon there are different volatile compounds, aromatic hydrocarbons, organic acids, aldehydes, among others, that contribute, positively or negatively, to the aroma of the product, providing a distinct flavor. The smoking process consists of exposing the food to smoke … Show more
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