Pinole de la Sierra Tarahumara, Chihuahua, Méxicocaracterización sensorial y correlación con perfil de olor y compuestos volátiles

  1. Severiano-Pérez, Patricia 1
  2. González-San José, María Luisa 2
  3. Jaime, Isabel 2
  4. Rodríguez-Díaz, Fernando 3
  5. Linares, Edelmira 4
  6. Bye, Robert 4
  1. 1 Laboratorio de Evaluación Sensorial, Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México Department of Biotechnology and Food Science, Faculty of Science, University of Burgos
  2. 2 Department of Biotechnology and Food Science, Faculty of Science, University of Burgos
  3. 3 Laboratorio de Evaluación Sensorial, Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México
  4. 4 Jardín Botánico, Instituto de Biología, Universidad Nacional Autónoma de México
Show affiliations +
Journal:
TIP Revista Especializada en Ciencias Químico-Biológicas

ISSN: 2395-8723

Year of publication: 2023

Volume: 26

Issue: 0

Pages: 2

Type: Article

DOI: 10.22201/FESZ.23958723E.2023.596 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

More publications in: TIP Revista Especializada en Ciencias Químico-Biológicas

Abstract

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.

Data source: Dialnet