RESUMEN
Volatiles of papaya purees from four Costa Rican cultivars were analysed by solid-phase microextraction and gas chromatography-mass spectrometry. A total of 83 volatiles was assigned in the purees, of which 19 were detected for the first time as papaya constituents. As revealed by multivariate statistics, i.e., principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), the purees may be allocated to terpene- and lactone-rich ('SH-5'), ester-containing ('Criolla'), and intermediate chemotypes ('Pococí' and 'Silvestre'). Descriptive sensory analysis and a consumer acceptance test were additionally performed. Floral, fruity, and honey-like notes were perceived at significantly higher intensities in 'SH-5' puree. The latter descriptors strongly correlated with volatiles discriminating 'SH-5' in the PCA and PLS-DA, respectively. Consumer acceptance of the papaya purees differed significantly. 'Pococí' and 'SH-5' purees appear to be suitable for improving the nutritional value of blended fruit juices without impairing their sensory quality.
Asunto(s)
Carica/química , Cromatografía de Gases y Espectrometría de Masas/métodos , Adulto , Comportamiento del Consumidor , Costa Rica , Análisis Discriminante , Femenino , Análisis de los Alimentos/métodos , Manipulación de Alimentos , Frutas/química , Humanos , Lactonas/análisis , Análisis de los Mínimos Cuadrados , Masculino , Persona de Mediana Edad , Análisis de Componente Principal , Microextracción en Fase Sólida/métodos , Terpenos/análisis , Compuestos Orgánicos Volátiles/análisisRESUMEN
Thermal pest control (TPC) is a technology that applies heated air in the vineyard to reduce pests. However, it can also alter grape anthocyanin synthesis in answer to temperature stress. The aim of this work was to determine the impact of TPC in 'Tannat' grape vineyards on wine quality. The major makers of quality considered in this study were the wine anthocyanin characterization by HPLC-PDA-MSn, beverage's sensory evaluation by descriptive analysis, and color parameters by instrumental analysis. A total of three experiments were performed in different harvesting years. In 2011/12 (Experiment I), four applications were performed from the flowering to fruiting. For the second experiment (2012/13), five applications were used only during fruiting. TPC treatment performed in 2013/14 (Experiment III) had a total of 19 applications from the flowering to harvesting. In the first experiment, TPC had increased wine pigments, color, and sensorial descriptors for visual (translucence) and gustatory (woody and body) perceptions. However, in the second experiment none of the evaluated wine quality parameters was affected by TPC (p≤0.05). In the last and longest experiment (19 applications), TPC has significantly increased some wine pigments content. Nonetheless, wine sensorial parameters were not affected. Since the climate was different among the years, it seems that TPC effect does not depend on the applications number and vegetable cycle period only, but also it can be affected by the weather conditions in which the vine is being cultivated. However, when TPC treatment has resulted in the greatest anthocyanin increment (Experiment I) some wine sensory descriptors were also improved.
Asunto(s)
Antocianinas/análisis , Color , Control de Plagas , Vitis/química , Vino/análisis , Brasil , Cromatografía Líquida de Alta Presión , Cambio Climático , Ambiente , Calidad de los Alimentos , Frutas/química , Pigmentos Biológicos/análisis , Espectrometría de Masas en Tándem , Factores de TiempoRESUMEN
This study aimed to evaluate the effect of dietary levels of canola meal on carcass yield, fatty acids profile, physical characteristics, chemical and sensory composition of breast meat of broilers. A total of 300 one-day-old, both sexes, Cobb broilers were assigned to a completely randomized design with five treatments and six replicates of ten birds each. Birds were given 0, 25, 50, 75 and 100% canola meal in place of soybean meal in the diet. After 42 days, four birds per replicate were slaughtered to analyze the carcass yield and the breast was used for analysis of fatty acid profile, sensory analysis and chemical and physical composition. The fatty acid profile was influenced by increasing levels of canola meal, decreasing (p 0.05) the content of saturated fatty acids and linoleic acid, and increasing (p 0.05) the content of linolenic acid. In the sensory analysis, the residual flavor became stronger (p > 0.05) with 100% replacement and the hardness decreased (p 0.05). Canola meal can replace soybean meal up to the level of 25% without affecting carcass yield and chemical, instrumental and sensory analysis of meat.
O objetivo deste estudo foi avaliar o efeito de níveis de farelo de canola na dieta de frangos de corte sobre o rendimento de cortes, perfil de ácidos graxos, características físicas, composição química e sensorial da carne do peito. Foram utilizados 300 frangos, de ambos os sexos, da linhagem Cobb, distribuídos em um delineamento inteiramente casualizado, com cinco tratamentos e seis repetições com dez aves por unidade experimental. As aves foram alimentadas com 0, 25, 50, 75 e 100% de substituição do farelo de soja pelo de canola na dieta. Após 42 dias, quatro aves por repetição foram abatidas para analisar o rendimento de carcaça e o peito foi utilizado para análise do perfil de ácidos graxos, sensorial e composição química e física. O perfil de ácidos graxos foi influenciado (p 0,05) pelo aumento do farelo de canola, diminuindo (p 0,05) o teor de ácidos graxos saturados e o ácido linoleico e promoveu o aumento (p 0,05) do ácido linolênico. Na análise sensorial, o sabor residual aumentou (p 0,05) com a substituição de 100% e a dureza diminuiu (p 0,05). O farelo de canola pode substituir o farelo soja até o nível de 25% sem afetar o rendimento de carcaça e composição química, instrumental e sensorial da carne.
Asunto(s)
Animales , Carne/análisis , Fenómenos Fisiológicos Nutricionales de los Animales , Pollos , Ácidos Grasos/administración & dosificación , Ácidos Grasos/análisisRESUMEN
This study aimed to evaluate the effect of dietary levels of canola meal on carcass yield, fatty acids profile, physical characteristics, chemical and sensory composition of breast meat of broilers. A total of 300 one-day-old, both sexes, Cobb broilers were assigned to a completely randomized design with five treatments and six replicates of ten birds each. Birds were given 0, 25, 50, 75 and 100% canola meal in place of soybean meal in the diet. After 42 days, four birds per replicate were slaughtered to analyze the carcass yield and the breast was used for analysis of fatty acid profile, sensory analysis and chemical and physical composition. The fatty acid profile was influenced by increasing levels of canola meal, decreasing (p 0.05) the content of saturated fatty acids and linoleic acid, and increasing (p 0.05) the content of linolenic acid. In the sensory analysis, the residual flavor became stronger (p > 0.05) with 100% replacement and the hardness decreased (p 0.05). Canola meal can replace soybean meal up to the level of 25% without affecting carcass yield and chemical, instrumental and sensory analysis of meat.(AU)
O objetivo deste estudo foi avaliar o efeito de níveis de farelo de canola na dieta de frangos de corte sobre o rendimento de cortes, perfil de ácidos graxos, características físicas, composição química e sensorial da carne do peito. Foram utilizados 300 frangos, de ambos os sexos, da linhagem Cobb, distribuídos em um delineamento inteiramente casualizado, com cinco tratamentos e seis repetições com dez aves por unidade experimental. As aves foram alimentadas com 0, 25, 50, 75 e 100% de substituição do farelo de soja pelo de canola na dieta. Após 42 dias, quatro aves por repetição foram abatidas para analisar o rendimento de carcaça e o peito foi utilizado para análise do perfil de ácidos graxos, sensorial e composição química e física. O perfil de ácidos graxos foi influenciado (p 0,05) pelo aumento do farelo de canola, diminuindo (p 0,05) o teor de ácidos graxos saturados e o ácido linoleico e promoveu o aumento (p 0,05) do ácido linolênico. Na análise sensorial, o sabor residual aumentou (p 0,05) com a substituição de 100% e a dureza diminuiu (p 0,05). O farelo de canola pode substituir o farelo soja até o nível de 25% sem afetar o rendimento de carcaça e composição química, instrumental e sensorial da carne.(AU)