Journal of
Stored Products and Postharvest Research

  • Abbreviation: J. Stored Prod. Postharvest Res.
  • Language: English
  • ISSN: 2141-6567
  • DOI: 10.5897/JSPPR
  • Start Year: 2010
  • Published Articles: 166

Full Length Research Paper

Sensory profile and chemical composition of Opuntia joconostle from Hidalgo, Mexico

Contreras L. E.1*, Jaimez O. J.1, Castañeda O. A.1, Añorve M. J.1 and Villanueva R. S.2
1Centro de Investigaciones Químicas, Universidad Autónoma del Estado de Hidalgo. Carretera Pachuca-Tulancingo km 4.5, C. P. 42076, Pachuca, Hidalgo, México. 2Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C. Av. Normalistas No. 800, Colinas de la Normal, C. P. 44270, Guadalajara, Jalisco. Mexico.
Email: [email protected]

  •  Accepted: 17 January 2011
  •  Published: 28 February 2011

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.

 

Key words: Opuntia joconostle, flavor profile, sensory analysis, chemical composition.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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