Emmanuel de Jesús Ramírez-Rivera, Manuel Octavio Ramírez-Sucre, Ingrid Mayanin Rodriguez-Buenfil, Adán Cabal-Prieto, José Manuel Sánchez-Orea, José Andrés Herrera-Corredor
{"title":"土壤类型和成熟度对墨西哥哈瓦那辣椒(Capsicum chinense Jacq.)","authors":"Emmanuel de Jesús Ramírez-Rivera, Manuel Octavio Ramírez-Sucre, Ingrid Mayanin Rodriguez-Buenfil, Adán Cabal-Prieto, José Manuel Sánchez-Orea, José Andrés Herrera-Corredor","doi":"10.1111/joss.12930","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>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: <i>K'ankab lu'um</i>) and black soil (Mayan name: <i>Box lu'um</i>) 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%.</p>\n </section>\n \n <section>\n \n <h3> Practical Applications</h3>\n \n <p>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.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Influence of soil type and ripening degree on the intensity and sensory dominance of Mexican habanero chili (Capsicum chinense Jacq.)\",\"authors\":\"Emmanuel de Jesús Ramírez-Rivera, Manuel Octavio Ramírez-Sucre, Ingrid Mayanin Rodriguez-Buenfil, Adán Cabal-Prieto, José Manuel Sánchez-Orea, José Andrés Herrera-Corredor\",\"doi\":\"10.1111/joss.12930\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <p>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: <i>K'ankab lu'um</i>) and black soil (Mayan name: <i>Box lu'um</i>) 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%.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical Applications</h3>\\n \\n <p>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.</p>\\n </section>\\n </div>\",\"PeriodicalId\":17223,\"journal\":{\"name\":\"Journal of Sensory Studies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-05-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sensory Studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/joss.12930\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12930","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.