Comparison on sensory profile, volatile composition and consumer's acceptance for PDO or non-PDO tigernut (Cyperus esculentus L.) milk

  • Jesús Clemente-Villalba /
  • Marina Cano-Lamadrid /
  • Hanán Issa-Issa /
  • Pablo Hurtado /
  • Francisca Hernández /
  • ángel A. Carbonell-Barrachina /
  • David López-Lluch
Journal ar
  • Volumen: 140
  • Fecha: 01 abril 2021
  • ISSN: 00236438
  • Tipo de fuente: Revista
  • DOI: 10.1016/j.lwt.2020.110606
  • Tipo de documento: Artículo
  • Editorial: Academic Press
© 2020 Elsevier LtdCyperus esculentus tubers are the raw material to prepare tigernut milk (horchata), which can be marketed under Protected Designation of Origin (PDO) ¿C hufa de Valencia¿. The aim of this study was to characterize commercial tigernut milks and compare PDO and non-PDO products. The following aspects were studied: (i) volatile profile, (ii) descriptive sensory profile, (iii) consumer satisfaction degree. The key volatile compounds were limonene, benzaldehyde, linalool and m-methoxyanisole. Principal component analysis indicated a mix of PDO and non-PDO samples in the groups formed. The highest consumer satisfactions were observed for 2 PDO samples. Penalty analysis showed that 80% of non-PDO samples needed improvements, while this percentage drastically decreased to 40% for PDO samples. The online study proved that a lot of people drink horchata, less people know the PDO Chufa de Valencia and even less people consume the protected product consciously. In conclusion, there was not a clear difference among protected and non-protected tigernut milks respect to volatile compounds but there were differences in the degree of consumer preference. So, it is clear that a lack of knowledge regarding the product and its PDO exists and needs attention.

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