Pinole from Sierra Tarahumara, Chihuahua, México: sensory characterization and correlation with odour profile and volatile compounds
Pinole is a fine flour made from popped and toasted maize and it is the predominant food in the Rarámuri diet. This work aims to advance the sensory mapping of pinole from Sierra Tarahumara and evaluate its aroma. Three samples of pinole were analysed using a modified flash profile, Head Space-Solid...
| Autores: | , , , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2023 |
| País: | México |
| Recursos: | UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO |
| Repositório: | TIP Revista especializada en ciencias químico-biológicas |
| Idioma: | espanhol |
| OAI Identifier: | oai:ojs.ojs.escire.net:article/596 |
| Acesso em linha: | http://tip.zaragoza.unam.mx/index.php/tip/article/view/596 |
| Access Level: | Acceso aberto |
| Palavra-chave: | pinole; Rarámuri; modified flash profile; electronic nose; volatile analysis pinole; Rarámuri; perfil flash modificado; nariz electrónica; análisis de volátiles |
| Resumo: | Pinole is a fine flour made from popped and toasted maize and it is the predominant food in the Rarámuri diet. This work aims to advance the sensory mapping of pinole from Sierra Tarahumara and evaluate its aroma. Three samples of pinole were analysed using a modified flash profile, Head Space-Solid Phase Dynamic Extraction coupled to Gas Chromatography-Mass Spectrometry, and electronic nose (e-nose). The e-nose analysis showed few significant differences between the pinoles. The results of the sensory profile showed that the descriptive characteristics (seventeen attributes in total) could discriminate each sample, and this could be a consequence of the slight differences in the traditional processes applied. Forty-nine volatile compounds were identified in the three samples, of which twenty-two had previously been identified in popcorn and other corn products. A Multiple Factor Analysis showed correlations of various volatile compounds (e.g., heterocyclic compounds probably formed during roasting and smoking) and sensor responses with sensory odour attributes such as peanut, corn, toasted, sweet and pinole as well as flavour attributes like toasted, pinole, sweet and corn taste. |
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