Sensory characterization of nopalitos (Opuntia spp.)

Food Research International

Volumn 39, Issue 3, 2006, Pages 285-293

  Ruiz Perez Cacho M P ^a   Galan Soldevilla H ^b   Corrales Garcia J ^c   Hernandez Montes A ^c  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b UNIVERSITY OF CÓRDOBA   (Spain)

^c UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

Author keywords

Cactus pad; Nopal verdura; Prickly pear cactus; Sensory profile and quantitative descriptive analysis method

Indexed keywords

COATING TECHNIQUES; DATA REDUCTION; GENES; HARDNESS; PRINCIPAL COMPONENT ANALYSIS;

CACTUS PAD; NOPAL-VERDURA; PRICKLY PEAR CACTUS; SENSORY PROFILE AND QUANTITATIVE DESCRIPTIVE ANALYSIS METHOD;

FOOD PRODUCTS;

CACTACEAE; OPUNTIA;

EID: 28844456832     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.08.001     Document Type: Article

References (45)

1. M.A. Amerine, and E.B. Roessler Wines: their sensory evaluation 1983 W.H. Freeman New York
2. M.A. Anaya-Pérez History of the use of Opuntia as forage in Mexico C. Mondragón-Jacobo S. Pérez-González Cactus (Opuntia spp.) as storage 2001 FAO Rome, Italy 5 12
3. P. Barcenas, F. Pérez-Elortondo, J. Salmerón, and M. Albisu Development of a preliminary sensory lexicon of ewes mil cheeses aided by multivariate statistical procedures Journal of Sensory Studies 14 1999 161 179
4. F. Berodier, P. Lavanchi, M. Zannoni, J. Casals, L. Herrero, and C. Adamo Guide d'évaluation olfato-gustative des fromagesápáte dure et semi-dure Lebensmittel-Wissenshaft u. Technologie 30 1997 653 664
5. D.V. Byrne, M.G. O'sullivan, G.B. Dijksterhuis, W.L.P. Bredie, and M. Martens Sensory panel consistence during development of a vocabulary for warned-over flavour Food Quality and Preference 12 2001 171 187
6. I. Carbonell, L. Izquierdo, and E. Costell Sensory profiling of cooked gilthead bream (Sparatus aurata): sensory evaluation procedures and panel training Food Science and Technology International 8 3 2002 169 177
7. M. Cárdenas-Medellín, S. Serna Saldívar, and J. Velazco de la Garza Efecto de la ingestión de nopal crudo y cocido (Opuntia ficus indica) en el crecimiento y perfil de colesterol total, lipoproteínas y glucosa en sangre de ratas Archivos Latinoamericanso de Nutrición 48 1998 317 323
8. M.L. Cárdenas-Medellín, S.O. Serna Saldivar, and J. Velazco de la Garza Efecto de la ingestión de nopal crudo y cocido (Opuntia ficus indica) en el crecimiento y perfil de colesterol total, lipoproteina y glucosa en sangre de ratas Archivos Latinoamericanos de Nutrición 48 4 1998 316 323
9. G.V. Civille, and H.T. Lawless The importance of language in describing perception Journal of Sensory Studies 1 1986 203 215
10. G.V. Civille, and B.G. Lyon List of terms describing each product by category Aroma and flavor lexicon for sensory evaluation: terms, definitions, references and examples 1996 American Society for Testing and Materials Pennsylvania 46 49
11. M. Claasen, and H.T. Lawless Comparison of descriptive terminology systems for sensory evaluation of fluid milk Journal of Food Science 57 1992 596 600
12. J. Corrales-García, C.B. Peña-Valdivia, Y. Razo-Martínez, and M. Sánchez-Hernández Acidity changes and pH buffering capacity of nopalitos (Opuntia spp.) Postharvest Biology and Technology 32 2004 169 174
13. M.H. Damasio, and E. Costell Análisis sensorial descriptivo: generación de descriptores y selección de catadores Revista de Agroquímica y Tecnología de los Alimentos 31 1991 165 178
14. Díaz Romero, C., Díaz Medina, E. M., & Rodríguez Rodríguez, E. M. (2004). El higo pico: una alternativa agroalimentaria en Canarias. Alimentación, Equipos y Tecnología, 186, enero, pp. 73-77.
15. Flores, V. C. A. (1997). La producción de nopalito en México. In Memorias VII Nacional y V Internacional Congreso sobre conocimiento y aprovechamiento del nopal. Monterrey N.L. México, pp. 28-38.
16. A. Frati-Munari, L.M. Del Valle-Martínez, C.R. Araiza-Andraca, and A. Chávez-Negrete Hypoglycemic effect of different doses of nopal (Opuntia streptacantha) in patients with type II diabetes mellitus Archivos de Investigación Médica 20 1989 197 201
17. A. Frati-Munari, E. Jiménez, and C.R. Ariza Hypoglycemic effect of Opuntia ficus-indica in non insulin-dependent diabetes mellitus patients Phytotherapy Research 40 1990 195 197
18. A. Frati-Munari, O. Vera-Lastras, and C.R. Araiza-Andraca Evaluación de cápsulas de nopal en diabetes mellitus Gaceta Mecía de México 128 1992 431 436
19. M.C. Gácula, I.A. Parker, and J.J. Kubala Data analysis: a variable sequential test for selection of sensory panels Journal of Food Science 39 1974 61 63
20. H. Galan-Soldevilla, M.P. Ruiz Perez-Cacho, S. Serrano Jimenez, M. Jodral Villarejo, and A. Bentabol Manzanares Development of a preliminary sensory lexicon for floral honey Food Quality and Preference 16 1 2005 71 77
21. G. Gallerani, F. Gasperi, and A. Monetti Judge selection for hard and semi-hard cheese sensory evaluation Food Quality and Preference 11 2000 465 474
22. Guerrero, L. (1996). Métodos descriptivos de análisis sensorial. (II) Perfiles de libre elección real y simulada y perfiles de consumidores. Alimentación, Equipos y Tecnología, enero/febrero, pp. 163-166.
23. H. Han, and P. Felker Field validation of water-use efficiency of a CAM plant Opuntia ellisiana in south Texas Journal of Arid Environments 36 1997 133 148
24. D. Hegwood Human health discoveries with Opuntia spp. (prickly pear) HortScience 25 1990 1515 1516
25. H. Heymann, and A.C. Noble Descriptive analysis of commercial Cabernet Saugvinon wines from Califormina American Journal of Enology and Viticulture 38 1 1987 41 44
26. ISO (1983). International Standard 4120. Sensory analysis - methodology - triangular test. Ref. No. ISO 4120:1983 (E). International Organization for Standardization, Genéve.
27. ISO (1988). International Standard 8589. Sensory analysis - general guidance for the design of test rooms. Ref. No. ISO 8589:1988 (E). International Organization for Standardization, Genéve.
28. ISO (1994). International Standard 11035. Sensory analysis - methodology - identification and selection of descriptors for establishing a sensory profile by a multidimensional approach. Ref. No. ISO 11035:1994 (E). International Organization for Standardization, Genéve.
29. A.M. Karlsen, K. Aaby, H. Vertsen, P. Baardseth, and R. Ellekjær Instrumental and sensory analysis of fresh Norwegian and imported apples Food Quality and Preference 10 1999 305 314
30. S.-Y. Lee, I. Luna-Guzmán, S. Chang, D.M. Barret, and J.-X. Guinard Relating descriptive analysis and instrumental texture data of processed diced tomatoes Food Quality and Preference 10 1999 447 455
31. M. Montouto-Graña, E. Fernández-Fernández, M.L. Vázquez-Odériz, and M.A. Romero-Rodríguez Development of a sensory profile for the specific denomination "Galician potato" Food Quality and Preference 13 2002 99 106
32. J.R. Piggott, and K. Sharman Methods to aid interpretation of multidimensional data J.R. Piggott Statistical procedures in food research 1986 Elservier Applied Science London 181 232
33. B.A. Rainey Importance of reference standards in training panellists Journal of Sensory Studies 1 1986 149 154
34. Razo, M.Y., & Sánchez, M. (2002). 9. Acidez de 10 variantes de nopalito (Opuntia spp.) y su efecto en las propiedades químicas y sensoriales. Tesis de Licenciatura, Universidad Autónoma Chapingo, México.
35. Rodríguez-Félix, A., Cano-Ochoa, M. D., Villegas-Ochoa, M., & Santos-Becerril, V. (1997). Calidad sensorial y formas de consumo de nopal verdura. Proceedings of VII Congreso Nacional y V Internacional sobre Conocimiento y aprovechamiento del nopal (pp. 208-209). Monterrey, México.
36. F.A. Rodríguez, and M. Cantwell Developmental changes in composition and quality of prickly pear cactus cladodes (nopalitos) Plant Foods for Human Nutrition 38 1988 83 93
37. Rodriguez-Felix, Villegas-Ochoa, 1998. Postharvest handling of cactus leaves (nopalitos). In C. Saénz (Ed.), Proceedings of the international symposium: cactus pear and nopalitos processing and uses (pp. 7-16). Santiago, Chile.
38. M.P. Ruiz Pérez-Cacho, H. Galán-Soldevilla, F. Leon Crespo, and G. Molina Recio Determination of the sensory attributes of a Spanish dry-cured sausage Meat Science 71 4 2005 620 633
39. C. Sáenz Processing technologies: an alternative for cactus pear (Opuntia spp.) fruits and cladodes Journal of Arid Environments 46 2000 209 225
40. C. Sáenz-Hernández, J. Corrales-García, and G. Aquino-Pérez Nopalitos, mucilage, fiber and cochineal P.S. Nobel Cacti: Biology and uses 2002 University of California Press Berkeley, Los Angeles, London 211 234
41. M.J. Santa Cruz, L. Garitta, and G. Hough Sensory descriptive analysis of yerba mate (Ilex Paraguariensis Saint Hilaire), a south American beverage Food Science and Technology International 8 1 2002 25 31
42. SAS SAS/STAT user's guide. Release 6.03 1986 SAS Institute Cary, NC, USA
43. H. Stone, and J. Sidel Quantitative descriptive analysis: developments, applications and the future Food Technology 52 1998 48 52
44. Trejo-González, A., Calva, E., Monterrubio, P. J., Hernández, R., Sánchez, L., & Terrazas, J., et al. (1991). Antidiabetic properties of prickly pear cactus. In Proceedings of the 2nd annual texas prickly pear council (pp. 75-78). Kingsville, TX.
45. R.M. Wolfram, H. Kritz, Y. Efthimiou, J. Stomatopoulos, and H. Sinzinger Effect of prickly pear (Opuntia robusta) on glucose-and-lipid-metabolism in non-diabetic with hyperlipidemia-Apilot study Wiener Klinische Wochenschrift 114 2002 840 846