Sensory profile and chemical composition of Opuntia joconostle from Hidalgo, Mexico
Jaimez Ordaz, Judith
2011
Sensory profile and chemical composition of Opuntia joconostle from Hidalgo, México. Contreras L. E., Jaimez O. J., Castañeda O. A., Añorve M. J. and Villanueva R. (2011). Journal of Stored Products and Postharvest Research. 2(2): 37-39. ISSN 2141-6567.
Abstract
The objective of this study was to compare the sensory profile and the chemical composition of four samples of Opuntia joconostle cultivated in Sahagun and Cuautepec, Hidalgo (Mexico). A group of ten trained panelists built the flavor profile of the samples according to ISO 13299:2003. The chemical composition was determined according to AOAC. The differences observed between sensory profiles and chemical composition of the four O. joconostle studied were significant even though all fruits belonged to the same specie and variety. The maturity stage, the chemical composition of soil and the geographic region could have influence on the results.
Related articles
An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP
APPLICATION OF SALTS OF ORGANIC ACIDS IN THE PRESERVATION OF RABBIT MEAT.
COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION
Optimization of thermal protein precipitation from acid whey
Survival of Brucella abortus in milk fermented with a yoghurt starter culture
The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen.