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Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives
Carao (Cassia grandis) is an America native plant characterized by its high iron content. This particular property allows its use as a natural additive to fix the black colour in California-style black olives, while masking its unpleasant aroma by stuffing olives with flavoured hydrocolloid. The tas...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368533/ https://www.ncbi.nlm.nih.gov/pubmed/35954071 http://dx.doi.org/10.3390/foods11152305 |
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author | Montero-Fernández, Ismael Marcía-Fuentes, Jhunior Abrahan Cascos, Gema Saravia-Maldonado, Selvin Antonio Lozano, Jesús Martín-Vertedor, Daniel |
author_facet | Montero-Fernández, Ismael Marcía-Fuentes, Jhunior Abrahan Cascos, Gema Saravia-Maldonado, Selvin Antonio Lozano, Jesús Martín-Vertedor, Daniel |
author_sort | Montero-Fernández, Ismael |
collection | PubMed |
description | Carao (Cassia grandis) is an America native plant characterized by its high iron content. This particular property allows its use as a natural additive to fix the black colour in California-style black olives, while masking its unpleasant aroma by stuffing olives with flavoured hydrocolloid. The tasting panel evaluated olives filled with unflavoured hydrocolloid with a fruity aroma, classified them as an extra category. Olives with the Carao addition presented a positive aroma, but also showed negative sensory attributes such as cheese, fermented and metallic flavours/aromas. The aroma of lyophilized Carao was better than the fresh one. The ‘Mojo picón’ aroma masked defective olives, allowing their classification from the second to the first commercial category. The volatile compounds belonged to the following families: terpenes, hydrocarbons, and oxygenated compounds, while the minor ones were alcohols and acid derivatives. The main volatile compounds identified were dialyl disulphide and 3-methyl-butanoic acid; among the minor ones were 2,4-dimethyl-hexane and dimethyl-silanediol and nonanal. Addition of fresh Carao increased the unpleasant aroma provoked by 3-methyl-butanoic acid, 2-methyl-butanoic acid and (E)-2-Decenal. Finally, an electronic device was able to discriminate these aromas and the results obtained agreed with those of the tasting panel and the volatile compounds. |
format | Online Article Text |
id | pubmed-9368533 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-93685332022-08-12 Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives Montero-Fernández, Ismael Marcía-Fuentes, Jhunior Abrahan Cascos, Gema Saravia-Maldonado, Selvin Antonio Lozano, Jesús Martín-Vertedor, Daniel Foods Article Carao (Cassia grandis) is an America native plant characterized by its high iron content. This particular property allows its use as a natural additive to fix the black colour in California-style black olives, while masking its unpleasant aroma by stuffing olives with flavoured hydrocolloid. The tasting panel evaluated olives filled with unflavoured hydrocolloid with a fruity aroma, classified them as an extra category. Olives with the Carao addition presented a positive aroma, but also showed negative sensory attributes such as cheese, fermented and metallic flavours/aromas. The aroma of lyophilized Carao was better than the fresh one. The ‘Mojo picón’ aroma masked defective olives, allowing their classification from the second to the first commercial category. The volatile compounds belonged to the following families: terpenes, hydrocarbons, and oxygenated compounds, while the minor ones were alcohols and acid derivatives. The main volatile compounds identified were dialyl disulphide and 3-methyl-butanoic acid; among the minor ones were 2,4-dimethyl-hexane and dimethyl-silanediol and nonanal. Addition of fresh Carao increased the unpleasant aroma provoked by 3-methyl-butanoic acid, 2-methyl-butanoic acid and (E)-2-Decenal. Finally, an electronic device was able to discriminate these aromas and the results obtained agreed with those of the tasting panel and the volatile compounds. MDPI 2022-08-02 /pmc/articles/PMC9368533/ /pubmed/35954071 http://dx.doi.org/10.3390/foods11152305 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Montero-Fernández, Ismael Marcía-Fuentes, Jhunior Abrahan Cascos, Gema Saravia-Maldonado, Selvin Antonio Lozano, Jesús Martín-Vertedor, Daniel Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives |
title | Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives |
title_full | Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives |
title_fullStr | Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives |
title_full_unstemmed | Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives |
title_short | Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives |
title_sort | masking effect of cassia grandis sensory defect with flavoured stuffed olives |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368533/ https://www.ncbi.nlm.nih.gov/pubmed/35954071 http://dx.doi.org/10.3390/foods11152305 |
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