土壤类型和成熟度对墨西哥哈瓦那辣椒(Capsicum chinense Jacq.)

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Emmanuel de Jesús Ramírez-Rivera, Manuel Octavio Ramírez-Sucre, Ingrid Mayanin Rodriguez-Buenfil, Adán Cabal-Prieto, José Manuel Sánchez-Orea, José Andrés Herrera-Corredor
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引用次数: 0

摘要

这项研究的目的是确定在不同类型的土壤和不同成熟度的土壤中种植的哈瓦那辣椒的强度和感官优势。使用描述性分析(DA)和感官时间优势(TDS)对生长在红土(玛雅语名称:K'ankab lu'um)和黑土(玛雅语名称:Box lu'um)中的辣椒样品的未成熟状态(绿色)和中间成熟状态(绿色-橙色)进行了评估。采用主成分分析和判别因子分析对辣椒的感官表现和分类百分比进行了评估。感官结果表明,中等成熟度的辣椒呈现出与辛辣相关的较高颜色强度。未成熟辣椒的特点是气味强度高。TDS 结果表明,主要属性是灼烧感、辣椒味、热度和麻木感。生长在黑土地上的未成熟辣椒往往以烧灼感为主,而生长在红土地上的辣椒则以辣椒味为主。成熟的哈瓦那辣椒具有辣椒风味、灼烧感和热度。分类正确率为 89.81%。 实际应用 本研究揭示了不同成熟度和不同类型土壤中生长的哈瓦那辣椒的感官差异。研究结果可作为今后辛辣味感官特征研究的参考,也可为专门生产哈瓦那辣椒的行业和负责烹制以哈瓦那辣椒为配料的各种菜肴的烹饪领域提供参考。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)

The objective of this research was to determine the intensity and sensory dominance of habanero peppers grown in different types of soils and with different degrees of maturation. Chili samples grown in red soil (Mayan name: K'ankab lu'um) and black soil (Mayan name: Box lu'um) were evaluated in an immature state (green coloration) and intermediate ripening (green-orange coloration) using descriptive analysis (DA) and temporal dominance of sensations (TDS). Sensory representation and classification percentage of chili peppers were evaluated using principal component analysis and discriminant factor analysis. The sensory results demonstrated that intermediate ripening chili peppers presented higher color intensities associated with pungency. Immature chili peppers were characterized by having high odor intensities. The TDS results showed that the dominant attributes were burn feeling, chili flavor, heat, and numbness. Immature chili peppers grown in black soil tend to be burn feeling dominant and chili peppers grown in red soil were characterized as chili flavor. The ripe habanero peppers were chili flavor burn feeling and heat. The correct classification percentage was 89.81%.

Practical Applications

This research exposes the sensory differences of habanero peppers with different degrees of maturation and grown in different types of soils. The findings can serve as a reference for future research on the sensory characterization of pungent and for the industry dedicated to the production of habanero chili and for the gastronomy area in charge of the preparation of different dishes that use habanero chili as an ingredient.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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