Salvador Roselló , Joaquin Beltran , Ana Rivera , Laura López-Mas , Roser Romero del Castillo , Joan Casals
{"title":"商业罐头产品是否保留了著名传统豆类品种的感官品质?对甘蔗豆的感官和化学综合研究","authors":"Salvador Roselló , Joaquin Beltran , Ana Rivera , Laura López-Mas , Roser Romero del Castillo , Joan Casals","doi":"10.1016/j.lwt.2024.116413","DOIUrl":null,"url":null,"abstract":"<div><p>The commercial production of legume cans often involves exposing products to elevated temperatures, albeit with potential alterations to sensory traits. For premium products such as the Ganxet bean, which holds a Protected Designation of Origin (PDO) quality label, these adverse effects may influence consumer acceptance. This study investigated sensory and chemical differences between commercial cans and traditionally cooked Ganxet beans. A market survey enabled the identification of 15 commercial Ganxet cans, which were profiled for different physicochemical traits. Five were selected to represent maximum variability and were compared to two traditionally cooked references using standardized descriptive sensory and compositional analyses (volatile and non-volatile fractions). Commercial cans presented significantly higher off-flavor intensity and product darkening, while no significant changes were observed for textural traits. Commercial cans exhibited a broad diversity in their volatile profile and significantly lower content of distinctive non-volatile molecules (citric acid, sucrose, raffinose, and stachyose). A multivariate PLS regression model related off-flavor present in commercial cans with (E,E)-2,4-heptadienal, (E)-2-octenal, 1-nonanol (enhancers), and glutamic, malic, (E,E)-2,4-nonadienal, stachyose, sucrose, and glucose (inhibitors). The deviation of commercial Ganxet cans from PDO sensory quality requirements highlights the necessity for innovations in cooking protocols. These innovations are essential for producing high-quality cans from prestigious bean varieties.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0023643824006923/pdfft?md5=2e596f9ab295f071e1e08342b01d10cb&pid=1-s2.0-S0023643824006923-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Are the sensory qualities of prestigious traditional varieties of beans preserved in commercial canned products? 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Five were selected to represent maximum variability and were compared to two traditionally cooked references using standardized descriptive sensory and compositional analyses (volatile and non-volatile fractions). Commercial cans presented significantly higher off-flavor intensity and product darkening, while no significant changes were observed for textural traits. Commercial cans exhibited a broad diversity in their volatile profile and significantly lower content of distinctive non-volatile molecules (citric acid, sucrose, raffinose, and stachyose). A multivariate PLS regression model related off-flavor present in commercial cans with (E,E)-2,4-heptadienal, (E)-2-octenal, 1-nonanol (enhancers), and glutamic, malic, (E,E)-2,4-nonadienal, stachyose, sucrose, and glucose (inhibitors). The deviation of commercial Ganxet cans from PDO sensory quality requirements highlights the necessity for innovations in cooking protocols. 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Are the sensory qualities of prestigious traditional varieties of beans preserved in commercial canned products? A comprehensive sensorial and chemical study on Ganxet beans
The commercial production of legume cans often involves exposing products to elevated temperatures, albeit with potential alterations to sensory traits. For premium products such as the Ganxet bean, which holds a Protected Designation of Origin (PDO) quality label, these adverse effects may influence consumer acceptance. This study investigated sensory and chemical differences between commercial cans and traditionally cooked Ganxet beans. A market survey enabled the identification of 15 commercial Ganxet cans, which were profiled for different physicochemical traits. Five were selected to represent maximum variability and were compared to two traditionally cooked references using standardized descriptive sensory and compositional analyses (volatile and non-volatile fractions). Commercial cans presented significantly higher off-flavor intensity and product darkening, while no significant changes were observed for textural traits. Commercial cans exhibited a broad diversity in their volatile profile and significantly lower content of distinctive non-volatile molecules (citric acid, sucrose, raffinose, and stachyose). A multivariate PLS regression model related off-flavor present in commercial cans with (E,E)-2,4-heptadienal, (E)-2-octenal, 1-nonanol (enhancers), and glutamic, malic, (E,E)-2,4-nonadienal, stachyose, sucrose, and glucose (inhibitors). The deviation of commercial Ganxet cans from PDO sensory quality requirements highlights the necessity for innovations in cooking protocols. These innovations are essential for producing high-quality cans from prestigious bean varieties.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.