Características químicas y sensoriales del sabor de la almendra dulce
Palabras clave:
almendra dulce, Prunus dulcis, sabor, características químicas, características sensorialesResumen
Este trabajo presenta una revisión bibliográfica sobre las características químicas y sensoriales del sabor de la almendra dulce. La calidad de consumo de las almendras depende de una serie de factores, donde se incluyen el desarrollo fisiológico en el campo, condiciones de cosecha y descascarado, así como condiciones de elaboración y almacenamiento. Las almendras tostadas, en contraste con las almendras crudas, contienen muchos más compuestos volátiles, pues el calor genera nuevos productos volátiles a través de una serie de reacciones, incluida la oxidación de lípidos, la pirolisis de los azúcares y reacciones de Maillard. Los componentes volátiles más importantes en el sabor de las almendras dulces dependen de si están crudas y del tipo de tostado. Entre ellos están la 1-octen-3-ona, metional, 2-metilbutanal, 3-metilbutanal, 2-acetil-1-pirrolina, 2-etil-3,5-dimetilpirazina, disulfuro de metilo y propilo, 2-propionil-1-pirrolina, fenilacetaldehído, 4-hidroxi-2,5-dimetil-3(2H)-furanona, (E,E)-2,4-nonadienal y 2-furfuriltiol.
Palabras clave: almendra dulce, Prunus dulcis, sabor, características químicas, características sensoriales.
ABSTRACT
Chemical and sensory characteristics of sweet almond.
The chemical and sensory characteristics of the sweet almond flavor are reviewed. The quality of consumption of almonds depends on a series of factors, including physiological development in the field, harvesting and shelling conditions, as well as processing and storage conditions. Roasted almonds, in contrast to those raw, contain many more volatile compounds, as heat generates new volatile products through a series of reactions, including oxidation of lipids, sugar pyrolysis and Maillard reactions. The most important volatile components in the flavor of sweet almonds depend on whether they are raw and the type of roasting. Among them are 1-octen-3-one, methional, 2-methylbutanal, 3-methylbutanal, 2-acetyl-1-pyrroline, 2-ethyl-3,5-dimethylpyrazine, methyl propyl disulfide, 2-propionyl-1-pyrroline, phenylacetaldehyde, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-nonadienal and 2-furfurylthiol.
Keywords: sweet almond, Prunus dulcis, flavor, chemical characteristics, sensory characteristics.
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