medigraphic.com
ISSN 2395-8723 (Electronic)
ISSN 1405-888X (Print)
TIP Revista Especializada en Ciencias Químico-Biológicas

2023, Number 1

<< Back Next >>

TIP Rev Esp Cienc Quim Biol 2023; 26 (1)

Pinole from Sierra Tarahumara, Chihuahua, México: sensory characterization and correlation with odour profile and volatile compounds

Severiano-Pérez P, González-San José ML, Jaime I, Rodríguez-Díaz F, Linares E, Bye R

Language: English
References: 28
Page: 1-12
PDF size: 721.06 Kb.


ABSTRACT

Pinole is a fine flour made from popped and toasted maize and it is the predominant food in the Rarámuri diet. This work aims to advance the sensory mapping of pinole from Sierra Tarahumara and evaluate its aroma. Three samples of pinole were analysed using a modified flash profile, Head Space-Solid Phase Dynamic Extraction coupled to Gas Chromatography-Mass Spectrometry, and electronic nose (e-nose). The e-nose analysis showed few significant differences between the pinoles. The results of the sensory profile showed that the descriptive characteristics (seventeen attributes in total) could discriminate each sample, and this could be a consequence of the slight differences in the traditional processes applied. Forty-nine volatile compounds were identified in the three samples, of which twenty-two had previously been identified in popcorn and other corn products. A Multiple Factor Analysis showed correlations of various volatile compounds (e.g., heterocyclic compounds probably formed during roasting and smoking) and sensor responses with sensory odour attributes such as peanut, corn, toasted, sweet and pinole as well as flavour attributes like toasted, pinole, sweet and corn taste.


REFERENCES

  1. Aguiar, L. A. D., Melo, L. & de Lacerda de Oliveira, L. (2019).Validation of rapid descriptive sensory methods againstconventional descriptive analyses: A systematic review.Critical Reviews in Food Science and Nutrition, 59(16), 2535-255

  2. DOI:10.1080/10408398.2018.1459468.2. Alasalvar, C., Pelvan, E., Bahar, B., Korel, F. & Ölmez, H.(2012). Flavour of natural and roasted Turkish hazelnutvarieties (Corylus avellana L.) by descriptive sensoryanalysis, electronic nose and chemometrics. InternationalJournal of Food Science and Technology, 47(1), 122 131.https://doi.org/10.1111/j.1365-2621.2011.02817.x

  3. Al-Dalali, S., Li, C. & Xu, B. (2022). Evaluation of the effectof marination in different seasoning recipes on the flavorprofile of roasted beef meat via chemical and sensoryanalysis. Journal of Food Biochemistry, 46:e13962, 1-19.DOI:10.1111/jfbc.13962

  4. Arnés, E., Severiano-Pérez, P. & Astier M. (2022). Sensoryprofile and acceptance of maize tortillas by rural and urbanconsumers in Mexico. Journal of the Science of Food andAgriculture, 102(6), 2300 – 2308. DOI 10.1002/jsfa.11568

  5. Arriaga, L., Espinoza, J. M., Aguilar, C., Martínez, E., Gómez,L. & Loa, E. (2000). Regiones terrestres prioritarias deMéxico. Mexico: CONABIO.

  6. Bennet, W. C. & Zingg, R. M. (2012). Los Tarahumaras: unatribu india del norte de México. Mexico: Comisión Nacionalpara el Desarrollo de los Pueblos Indígenas.

  7. Burdock, G. A. (2010). Fenaroli’s handbook of flavor ingredients(6th ed.). Boca Raton: CRC Press.

  8. Burgess, D. & Albino M. (2010), p 38. Con maíz se puedenhacer muchas cosas. Chihuahua, Chihuahua, 116 p. Citadoen Linares, E., Bye, R. & Mera, L. M. (2016). Alimentosde la milpa rarámuri y su entorno. In M. R. Jáquez Rosas(Ed.), Patrimonio Gastronómico de Chihuahua. México:Instituto Chihuahuense de la Cultura.8. Buttery, R. G., Ling, L. C. & Stern, D. J. (1997). Studies onpopcorn aroma and flavor volatiles. Journal of Agriculturaland Food Chemistry, 45(3), 837–843. https://doi.org/10.1021/jf9604807

  9. CONABIO (2017). September 26). El pinole y el esquiate enla Sierra Tarahumara [Video]. https://www.youtube.com/watch?v=j9BumBiSPZ0 Accesed 12 April 2021

  10. Espinosa, R. A. & Ake, S. (2013). Tarahumaras – Rarámuri.Testimonio Gráfico Digital, Repositorio del IIS-UNAM.http://ru.iis.sociales.unam.mx/jspui/handle/IIS/4526Accesed 23 july 2020.

  11. García-Lomillo, J., González-SanJosé, M. L., Del Pino-García,R., Ortega-Heras, M. & Muñiz-Rodríguez, P. (2016). Effectof a New Natural Seasoning on the Formation of Pyrazinesin Barbecued Beef Patties. Journal of Chemistry, 1056201.https://doi.org/10.1155/2016/1056201

  12. García-Lomillo, J. & González-SanJosé, M. L. (2018). Pyrazinesin thermally treated foods. In P. Varelis, L. Melton & F.Shahidi (Eds.), Encyclopedia of Food Chemistry (pp.353–362). https://doi.org/10.1016/B978-0-08-100596-5.21668-5

  13. Guerrero, L., Guàrdia, M. D., Xicola, J., Verbeke, W.,Vanhonacker, F., Zakowska-Biemans, S., SajdakowskaM., Sulmont-Rossé C., Issanchou S., Contel M., ScalvediM.L., Signe, G.B. & Hersleth, M. (2009). Consumer-drivendefinition of traditional food products and innovationin traditional foods. A qualitative cross-cultural study.Appetite, 52(2), 345–354. https://doi.org/10.1016/j.appet.2008.11.008

  14. Guzmán-Maldonado, S. H., Acosta-Gallegos, J. & Paredes-López, O. (2000). Protein and mineral content of a novelcollection of wild and weedy common bean (Phaseolusvulgaris L). Journal Science of Food and Agriculture, 80,1874-1881.

  15. Linares, E., Bye, R. & Mera, L. M. (2016). Alimentos de lamilpa rarámuri y su entorno. In Jáquez R.M. R. (Ed.),Patrimonio Gastronómico de Chihuahua. México: InstitutoChihuahuense de la Cultura.

  16. Litaye, A. Z. (2016). The multifunctionality of heritage food:The example of pinole, a Mexican sweet. Geoforum, 76,11–19. https://doi.org/10.1016/j.geoforum.2016.08.008

  17. Lozano-Aguilar, O., Solórzano-Vega, E., Bernal-Lugo, I.,Rebolledo-Robles, H. & Jacinto-Hernández, C. (2008).“Pinole” de alto valor nutricional obtenido a partir decereales y leguminosas. Ra Ximhai, 4(2), 283–294.

  18. Park, D. & Maga, J. A. (2006). Identification of key volatilesresponsible for odour quality differences in popped popcornof selected hybrids. Food Chemistry, 99, 538–545. https://doi.org/10.1016/j.foodchem.2005.08.019

  19. Pico, J., Tapia, J., Bernal, J. & Gómez, M. (2018). Comparisonof different extraction methodologies for the analysis ofvolatile compounds in gluten-free flours and corn starchby GC/QTOF. Food Chemistry, 267, 303–312. https://doi.org/10.1016/j.foodchem.2017.06.157

  20. Ravi, R., Taheri, A., Khandekar, D. & Millas, R. (2019). RapidProfiling of Soybean Aromatic Compounds Using ElectronicNose. Biosensors, 9, 66; DOI:10.3390/bios9020066

  21. Sánchez-Herrera, M., Martínez-Cano, E., Maldonado-Santoyo,M. & Aparicio-Fernández, X. (2014). Comparative study onthe nutritional and antioxidant properties of two Mexicancorn (Zea mays) based meals versus processed cereals.Archivos Latinoamericanos de Nutrición, 64(2), 116–122.

  22. Serna-Saldívar, S. O. & Perez Carrillo, E. (2019). Food Usesof Whole Corn and Dry-Milled Fractions. In S. O. Serna-Saldívar (Ed.), Corn: Chemistry and Technology (3rd ed.,pp. 435–465). Cambridge: Elsevier.

  23. Sweley, J. C., Rose, D. J. & Jackson, D. S. (2013). Quality Traitsand Popping Performance Considerations for Popcorn (Zeamays Everta). Food Reviews International, 29(2), 157–177.https://doi.org/10.1080/87559129.2012.714435

  24. Toledo, R. T. (2008). Wood smoke components and functionalproperties. In D. E. Kramer & L. Brown (Eds.), InternationalSmoked Seafood Conference Proceedings (pp. 55–61).Fairbanks: Alaska Sea Grant College Program. https://doi.org/10.4027/isscp.2008.12

  25. Väkeväinen, K., Hernández, J., Simontaival, A.-I., Severiano-Pérez, P., Díaz-Ruiz, G., Wright, A. von, Wacher-Rodarte,C. & Plumed-Ferrer, C. (2020). Effect of different startercultures on the sensory properties and microbiologicalquality of Atole agrio, a fermented maize product.Food Control, 109, 106907. https://doi.org/10.1016/j.foodcont.2019.106907

  26. Zhang, J., Pan, L. & Tu, K. (2023). Aroma in freshly squeezedstrawberry juice during cold storage detected by E‑nose,HS–SPME–GC–MS and GC‑IMS. Journal of FoodMeasurement and Characterization, 17, 3309-3322.

  27. https://doi.org/10.1007/s11694-023-01853-4

  28. Žilić, S., Simić, M., Belović, M., Škrobot, D., Srdić, J. & Perić,V. (2020). Chemical, rheological and sensory characteristicsof sweet spreads made from by-products of soya beanand maize. International Journal of Food Science andTechnology, 55, 1559–1571. https://doi.org/10.1111/ijfs.14382




2020     |     www.medigraphic.com