Are the sensory qualities of prestigious traditional varieties of beans preserved in commercial canned products? A comprehensive sensorial and chemical study on Ganxet beans
![Thumbnail](/xmlui/bitstream/handle/10234/208154/90452.pdf.jpg?sequence=4&isAllowed=y)
View/ Open
Impact
![Google Scholar](/xmlui/themes/Mirage2/images/uji/logo_google.png)
![Microsoft Academico](/xmlui/themes/Mirage2/images/uji/logo_microsoft.png)
Metadata
Show full item recordcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/197672
comunitat-uji-handle3:10234/197673
comunitat-uji-handle4:
INVESTIGACIONMetadata
Title
Are the sensory qualities of prestigious traditional varieties of beans preserved in commercial canned products? A comprehensive sensorial and chemical study on Ganxet beansAuthor (s)
Date
2024-06Publisher
ElsevierBibliographic citation
ROSELLÓ, Salvador, et al. Are the Sensory Qualities of Prestigious Traditional Varieties of Beans Preserved in Commercial Canned Products? A Comprehensive Sensorial and Chemical Study on Ganxet Beans. LWT, 2024, p. 116413.Type
info:eu-repo/semantics/articlePublisher version
https://www.sciencedirect.com/science/article/pii/S0023643824006923Version
info:eu-repo/semantics/publishedVersionSubject
Abstract
The commercial production of legume cans often involves exposing products to elevated temperatures, albeit
with potential alterations to sensory traits. For premium products such as the Ganxet bean, which holds ... [+]
The commercial production of legume cans often involves exposing products to elevated temperatures, albeit
with potential alterations to sensory traits. For premium products such as the Ganxet bean, which holds a
Protected Designation of Origin (PDO) quality label, these adverse effects may influence consumer acceptance.
This study investigated sensory and chemical differences between commercial cans and traditionally cooked
Ganxet beans. A market survey enabled the identification of 15 commercial Ganxet cans, which were profiled for
different physicochemical traits. Five were selected to represent maximum variability and were compared to two
traditionally cooked references using standardized descriptive sensory and compositional analyses (volatile and
non-volatile fractions). Commercial cans presented significantly higher off-flavor intensity and product darkening, while no significant changes were observed for textural traits. Commercial cans exhibited a broad diversity in their volatile profile and significantly lower content of distinctive non-volatile molecules (citric acid,
sucrose, raffinose, and stachyose). A multivariate PLS regression model related off-flavor present in commercial
cans with (E,E)-2,4-heptadienal, (E)-2-octenal, 1-nonanol (enhancers), and glutamic, malic, (E,E)-2,4-nonadienal, stachyose, sucrose, and glucose (inhibitors). The deviation of commercial Ganxet cans from PDO sensory
quality requirements highlights the necessity for innovations in cooking protocols. These innovations are
essential for producing high-quality cans from prestigious bean varieties. [-]
Is part of
LWT, 2024.Funder Name
Generalitat de Catalunya | Universitat Jaume I
Project code
56 21 010 2017 3A | UJI-B2018-51
Rights
info:eu-repo/semantics/openAccess
This item appears in the folowing collection(s)
- IUPA_Articles [310]
- QFA_Articles [825]
- BBICN_Articles [90]