Sensory profile and chemical composition of Opuntia joconostle from Hidalgo, Mexico

dc.contributor.author	Añorve Morga, Javier	en_US
dc.date.accessioned	2013-11-05T20:07:02Z
dc.date.available	2013-11-05T20:07:02Z
dc.date.issued	2011	en_US
dc.identifier.citation	Contreras L.E., Jaimez O.J., Castañeda O.A., Añorve M.J. and Villanueva R.S., Sensory profile and chemical composition of opuntia joconostle from Hidalgo, México., Journal of Stored Products and Postharvest Research, 2011, Vol. 2, Núm. 2 Primer semestre del año 2011 ISSN 2141-6567	es
dc.identifier.uri	https://repository.uaeh.edu.mx/bitstream/handle/123456789/11435
dc.description.abstract	The objective of this study was to compare the sensory profile and the chemical composition of four samples of Opuntia joconostle cultivated in Sahagun and Cuautepec, Hidalgo (Mexico). A group of ten trained panelists built the flavor profile of the samples according to ISO 13299:2003. The chemical composition was determined according to AOAC. The differences observed between sensory profiles and chemical composition of the four O. joconostle studied were significant even though all fruits belonged to the same specie and variety. The maturity stage, the chemical composition of soil and the geographic region could have influence on the results.	es
dc.language	es	en_US
dc.subject	Tecnología de Alimentos	es
dc.title	Sensory profile and chemical composition of Opuntia joconostle from Hidalgo, Mexico	es
dc.type	Article	en_US