通过感官和挥发性分析进行梅斯卡尔的表征.
Oxana Lazo1, Ana Lidia García-Ortíz1, Joaliné Pardo2
1Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Santa Inés Texcuexcomac Km 1.5, Tepetitla 90700, Tlaxcala, Mexico.
Foods (Basel, Switzerland)
|February 13, 2025
概括
这项研究开发了梅斯卡尔的感觉轮,识别了关键的香味和风味描述符. 这种工具有助于根据原产地,青叶和蒸方法区分梅斯卡尔产品.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 葡萄酒学 葡萄酒学
背景情况:
- 梅斯卡尔在墨西哥具有重要的文化和经济意义.
- 多样化的原产地名称保护地点有助于梅斯卡尔的独特特点.
- 为了特征化梅斯卡尔,需要一个标准化的感官词汇.
研究的目的:
- 为梅斯卡尔开发一个全面的感官词典.
- 通过与当地生产商的自由选择分析,为梅斯卡尔制造一个感觉轮.
- 与挥发性化合物和生产方法相关联的感觉描述符.
主要方法:
- 与当地梅斯卡尔生产商进行自由选择分析 (FCP).
- 开发了一个有87个描述符 (41个气味,46个味道) 的感觉轮.
- 气色谱-质谱法 (GC-MS) 分析挥发性化合物.
主要成果:
- 建立了一个带有10种气味和13种口味类别的感觉轮.
- 埃斯特,酒精,醇和烯被确定为气味和风味的关键贡献者.
- 花香与Angustifolia品种有关;烟味与陶器蒸有关.
结论:
- 开发的感觉轮有效地区分梅斯卡尔样品.
- 感觉轮是质量控制和产品差异化的一个有价值的工具.
- 这种词典有助于生产商在基于不同的感官配置文件的基础上将梅斯卡尔销售.
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