Percepción del estímulo graso en alimentos y sensibilidad al amargo

Andrea B. De la Cruz-Pérez; Socorro J. Villanueva-Rodríguez; Ana L. Gutiérrez-Salomón; Jahir Antonio Barajas Ramírez

Autores/as

Andrea Berenice De la Cruz Pérez Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco https://orcid.org/0000-0002-8898-8716
Socorro Josefina Villanueva Rodríguez Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco https://orcid.org/0000-0003-2308-7009
Ana Luisa Gutiérrez Salomón Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-3089-3677
Jahir Antonio Barajas Ramírez Universidad Politécnica de Pénjamo https://orcid.org/0000-0002-7909-4112

Palabras clave:

sensibilidad gustativa, estatus PROP, percepción sensorial, prueba discriminativa 2-AFC, ácidos grasos

Resumen

La percepción del gusto amargo impartido por 6-n-propiltiouracilo conocida como estatus PROP, se asocia con la capacidad gustativa y la sensibilidad a otros estímulos como el graso. Existe duda, si la sensibilidad al graso influye en la identificación de grasas en alimentos complejos. El objetivo fue evaluar el efecto de la sensibilidad al gusto amargo y la identificación de grasas en dos matrices alimentarias. Participaron 57 mexicanos, clasificados según su estatus PROP: Súper Degustadores (SD), Medio Degustadores (MD) y No Degustadores (ND). Se analizaron dos matrices alimentarias (café con leche y puré de papa), en dos concentraciones de grasa (1 % y 6 % m/m de ácido linoleico). Se realizó una prueba discriminativa (2-AFC) y se calcularon los datos mediante dʹ (d prima) según el modelo de Thurstone. Los SD identifican la grasa con mayor facilidad en las bebidas de café, evidenciado por una d´ mayor. Empleando el modelo de Thurstone es posible reducir la variabilidad de las respuestas.

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Citas

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