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Artículo

Matching Changes in Sensory Evaluation with Physical and Chemical Parameters. A case study: Argentinean Pistachio Nuts (Pistachia vera L. cv Kerman)

Penci, Maria CeciliaIcon ; Martinez, Marcela LilianIcon ; Fabani, Maria PaulaIcon ; Feresin, Gabriela EglyIcon ; Tapia, Alejandro; Ighani, Maximiliano; Ribotta, Pablo DanielIcon ; Wunderlin, Daniel AlbertoIcon
Fecha de publicación: 11/2012
Editorial: Springer
Revista: Food And Bioprocess Technology
ISSN: 1935-5130
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Químicas

Resumen

Changes in pistachio nuts induced by roasting and salting processes, evaluated by both sensory and instrumental analyses 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, six basic chemical parameters, complemented by volatile organic compounds (VOCs) and breaking force. Multivariate statistics helped with data interpretation, enabling correlations between two groups of variables. Key results show that the perception of roasting is associated with increased amounts of α-pinene and 3-carene in RP and SRP, while DP are associated with higher amounts of limonene, moisture, and bitterness. Sensory and puncture test measurements (texturometer) showed opposite results, which could be explained considering the loss of plasticity in RP and SRP. Current results present a novel approach for the evaluation of changes in the perception of pistachio quality by consumers, supported by both sensory and instrumental analyses using multivariate statistics for data evaluation .
Palabras clave: Alimentos , Pistachios , Análisis Quimicos , Analisis Sensorial
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/16374
URL: http://link.springer.com/article/10.1007%2Fs11947-012-0993-4
DOI: http://dx.doi.org/10.1007/s11947-012-0993-4
Colecciones
Articulos(IMBIV)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Citación
Penci, Maria Cecilia; Martinez, Marcela Lilian; Fabani, Maria Paula; Feresin, Gabriela Egly; Tapia, Alejandro; et al.; Matching Changes in Sensory Evaluation with Physical and Chemical Parameters. A case study: Argentinean Pistachio Nuts (Pistachia vera L. cv Kerman); Springer; Food And Bioprocess Technology; 6; 12; 11-2012; 3305-3316
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