Sensory characterization of nopalitos ( Opuntia spp.)

Nopalitos (edible young cladodes of flat-stemmed spiny cacti mainly of the Opuntia genus used as vegetables) with high commercial value were sensory studied by quantitative descriptive analysis method. A new descriptive and discriminating language and their standard references were developed in a 20...

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Bibliographic Details
Published in:Food research international 2006-04, Vol.39 (3), p.285-293
Main Authors: RUIZ PEREZ-CACHO, M. P, GALAN-SOLDEVILLA, H, CORRALES GARCIA, J, HERNANDEZ MONTES, A
Format: Article
Language:English
Subjects:
appearance (quality)
Biological and medical sciences
Cactus pad
color
descriptions
flavor
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
hardness
indigenous species
mouthfeel
Nopal-verdura
off odors
Opuntia
Opuntia ficus-indica
Prickly pear cactus
principal component analysis
sensory evaluation
Sensory profile and quantitative descriptive analysis method
sensory properties
taste
terminology
vegetables
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Summary:Nopalitos (edible young cladodes of flat-stemmed spiny cacti mainly of the Opuntia genus used as vegetables) with high commercial value were sensory studied by quantitative descriptive analysis method. A new descriptive and discriminating language and their standard references were developed in a 20 1/2 panel-hours. The highly trained panel initially produced a vocabulary of 22 terms that it was later modified to 6 attributes (Luminance, boiled vegetable odour, acid taste, hardness, chewiness and palate coating). Data obtained were analyzed by principal components analysis and by ANOVA. A unique sensory profile was defined for Milpa Alta, Atlixco and Copena V-1 variants. The significant differences among them are simply due to appearance (luminance) and texture (chewiness and palate coating) variations. Milpa Alta variant was characterized by the highest intensity of palate coating and the lowest of luminance while Atlixco had the highest intensity in luminance and the lowest intensities of chewiness and palate coating. On the contrary, Copena V-1 had a medium intensity value for these attributes.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2005.08.001