<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2023000100111</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2023.596</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Pinole from Sierra Tarahumara, Chihuahua, México: sensory characterization and correlation with odour profile and volatile compounds]]></article-title>
<article-title xml:lang="es"><![CDATA[Pinole de la Sierra Tarahumara, Chihuahua, México: caracterización sensorial y correlación con perfil de olor y compuestos volátiles]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Severiano-Pérez]]></surname>
<given-names><![CDATA[Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-San José]]></surname>
<given-names><![CDATA[María Luisa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jaime]]></surname>
<given-names><![CDATA[Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Díaz]]></surname>
<given-names><![CDATA[Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Linares]]></surname>
<given-names><![CDATA[Edelmira]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bye]]></surname>
<given-names><![CDATA[Robert]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Química Departamento de Alimentos y Biotecnología]]></institution>
<addr-line><![CDATA[Coyoacán Ciudad de México]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of Burgos Faculty of Science Department of Biotechnology and Food Science]]></institution>
<addr-line><![CDATA[Burgos ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Autónoma de México Instituto de Biología Jardín Botánico]]></institution>
<addr-line><![CDATA[Coyoacán Ciudad de México]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2023000100111&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2023000100111&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2023000100111&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Pinole is a fine flour made from popped and toasted maize and it is the predominant food in the Rarámuri diet. This work aims to advance the sensory mapping of pinole from Sierra Tarahumara and evaluate its aroma. Three samples of pinole were analysed using a modified flash profile, Head Space-Solid Phase Dynamic Extraction coupled to Gas Chromatography-Mass Spectrometry, and electronic nose (e-nose). The e-nose analysis showed few significant differences between the pinoles. The results of the sensory profile showed that the descriptive characteristics (seventeen attributes in total) could discriminate each sample, and this could be a consequence of the slight differences in the traditional processes applied. Forty-nine volatile compounds were identified in the three samples, of which twenty-two had previously been identified in popcorn and other corn products. A Multiple Factor Analysis showed correlations of various volatile compounds (e.g., heterocyclic compounds probably formed during roasting and smoking) and sensor responses with sensory odour attributes such as peanut, corn, toasted, sweet and pinole as well as flavour attributes like toasted, pinole, sweet and corn taste.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El pinole es una harina fina hecha con base en maíz reventado, tostado y es el alimento predominante en la dieta Rarámuri. Este trabajo tiene como objetivo avanzar en el mapeo sensorial del pinole de la Sierra Tarahumara de Chihuahua, México y evaluar su aroma. Se analizaron tres muestras del producto utilizando el Perfil Flash modificado, la cromatografía de gases-la espectrometría de masas con extracción dinámica en la fase sólida de espacio de cabeza (HS-SPDE) y la nariz electrónica (e-nose). En el análisis de la nariz electrónica hubo pocas diferencias significativas entre los pinoles. En los resultados del perfil sensorial las características descriptivas (diecisiete atributos en total) discriminaron cada muestra, como una consecuencia de las ligeras diferencias en los procesos tradicionales aplicados. Se identificaron cuarenta y nueve compuestos volátiles en las tres muestras, de los que veintidós se habían determinado previamente en las palomitas de maíz y en otros productos de maíz. El Análisis Factorial Múltiple mostró correlaciones de varios compuestos volátiles (p. ej., los compuestos heterocíclicos formados durante el tostado y el ahumado) y las respuestas de los sensores con dos tipos de atributos: de olores sensoriales como maní, maíz, tostado, dulce y pinole, y los de sabor como tostado, pinole, dulce y maíz.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[pinole]]></kwd>
<kwd lng="en"><![CDATA[Rarámuri]]></kwd>
<kwd lng="en"><![CDATA[modified flash profile]]></kwd>
<kwd lng="en"><![CDATA[electronic nose]]></kwd>
<kwd lng="en"><![CDATA[volatile analysis]]></kwd>
<kwd lng="es"><![CDATA[pinole]]></kwd>
<kwd lng="es"><![CDATA[Rarámuri]]></kwd>
<kwd lng="es"><![CDATA[perfil flash modificado]]></kwd>
<kwd lng="es"><![CDATA[nariz electrónica]]></kwd>
<kwd lng="es"><![CDATA[análisis de volátiles]]></kwd>
</kwd-group>
</article-meta>
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