Sensory characterization of nopalitos ( Opuntia spp.)

• 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
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2005.08.001

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.