INVESTIGADORES
PENCI Maria Cecilia
artículos
Título:
Matching Changes in Sensory Evaluation with Physical and Chemical Parameters
Autor/es:
PENCI, MARIA C.; MARCELA L. MARTÍNEZ; MARIA P. FABIANI; FERESIN GABRIELA; TAPIA, ALEJANDRO; MARCELO IGHANI; RIBOTTA, PABLO DANIEL; DANIEL WUNDERLIN
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Lugar: Berlin; Año: 2013 vol. 6 p. 3305 - 3316
ISSN:
1935-5130
Resumen:
Abstract Changes in pistachio nuts induced by roasting andsalting processes, evaluated by both sensory and instrumentalanalyses are reported, looking for a match in both methods.Dried (DP), roasted (RP), and salted?roasted pistachios (SRP)were studied, including four groups of sensory attributes, sixbasic chemical parameters, complemented by volatile organiccompounds (VOCs) and breaking force. Multivariate statisticshelped with data interpretation, enabling correlations betweentwo groups of variables. Key results show that the perception ofroasting is associated with increased amounts of α-pinene and3-carene in RP and SRP, while DP are associated with higheramounts of limonene, moisture, and bitterness. Sensory andpuncture test measurements (texturometer) showed oppositeresults, which could be explained considering the loss of plasticityin RP and SRP. Current results present a novel approachfor the evaluation of changes in the perception of pistachioquality by consumers, supported by both sensory and instrumentalanalyses using multivariate statistics for data evaluation.
