RT journal article
T1 Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits
A1 Es-sbata, Ikram
A1 Castro Mejías, Remedios
A1 Rodríguez Dodero, María del Carmen
A1 Zouhair, Rachid
A1 Durán Guerrero, Enrique
A2 Química Analítica
K1 Acetobacter malorum
K1 free choice profiling
K1 methodology
K1 new products
K1 prickly pear fruit
K1 sensory analysis
K1 vinegar
AB Prickly pear (Opuntia ficus-indica (L). Mill.) is a plant that belongs to the Cactaceae family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances, such as betalains and polyphenols. One of the ways in which the communities in the cultivation areas can revalorize this fruit is by diversifying the products that can be made from it. This research proposes the elaboration of prickly pear vinegars and their sensory characterization. Their aromatic profile has been determined using two different methodologies, the traditional Quantitative Descriptive Analysis (QDA) and the Free Choice Profiling (FCP). Similar aromatic profiles have been obtained by both techniques, QDA and FCP, although the last one has proven to be a less time- and effort-demanding method. The vinegars with the highest aromatic intensity and the highest fruity and floral notes were those that had been produced through submerged culture at 30 °C and using Acetobacter malorum strains. It was revealed that the Free Choice Profiling sensory technique is a useful and low-cost tool for innovating in products obtained from a local sugary raw material.
PB Multidisciplinary Digital Publishing Institute (MDPI)
SN 2306-5710
YR 2023
FD 2023-09
LK http://hdl.handle.net/10498/31696
UL http://hdl.handle.net/10498/31696
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 12-nov-2026