{"id":1388,"date":"2023-12-04T15:23:33","date_gmt":"2023-12-04T15:23:33","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=1388"},"modified":"2023-12-04T16:32:35","modified_gmt":"2023-12-04T16:32:35","slug":"viaggio-sensoriale-tra-le-diverse-varieta-di-mele","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2023\/12\/04\/viaggio-sensoriale-tra-le-diverse-varieta-di-mele\/","title":{"rendered":"Variet\u00e0 di Mele: Un viaggio sensoriale tra gusti e aromi"},"content":{"rendered":"<h2>Differenze Gustative e Sensoriali delle Pr<img loading=\"lazy\" decoding=\"async\" class=\" wp-image-1389 alignright\" src=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/apples-1952999_1280-200x300.jpg\" alt=\"Un cesto di mele verdi\" width=\"146\" height=\"219\" srcset=\"https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/apples-1952999_1280-200x300.jpg 200w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/apples-1952999_1280-682x1024.jpg 682w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/apples-1952999_1280-768x1152.jpg 768w, https:\/\/sceglab.uniroma3.it\/wp-content\/uploads\/2023\/12\/apples-1952999_1280.jpg 853w\" sizes=\"auto, (max-width: 146px) 100vw, 146px\" \/>incipali Variet\u00e0 di Mele sul Mercato<\/h2>\n<p>Il 3 novembre 2022 si \u00e8 svolta, nel Dipartimento di Scienze dell\u2019<a href=\"https:\/\/www.uniroma3.it\/\">Universit\u00e0 Roma Tre,<\/a> una degustazione delle pi\u00f9 diffuse variet\u00e0 di mele sul mercato. Le variet\u00e0 spaziavano dalla mela Cotogna, la Gala, le Smith, la Golden, la Red delicious fino alle variet\u00e0 pi\u00f9 insolite come le Renette o le Annurche. Durante la presentazione dei docenti sono emerse molteplici di\ufb00erenze tra le mele presentate. Primo tra tutti \u00e8 il\u00a0 periodo di\u00a0 raccolta, che oscilla tra agosto e ottobre, seguono la dimensione, il colore e la tipologia di buccia. Tra tutte le variet\u00e0, quella pi\u00f9 d&#8217;impatto \u00e8 la Red delicious caratterizzata da un rosso rubino dovuto alla presenza di antociani, pigmenti naturali che conferiscono tonalit\u00e0 rosse o violacee ad alimenti come il <a href=\"https:\/\/sceglab.uniroma3.it\/index.php\/2023\/11\/17\/il-gusto-come-percezione-sensoriale-del-vino\/\">vino<\/a>.<\/p>\n<p>Un&#8217;altra peculiarit\u00e0 \u00e8 riscontrabile negli esemplari non ancora maturi delle mele cotogne i quali presentano al tatto una buccia tomentosa. Al contrario le Gala sono molto pi\u00f9 aromatiche, con una buccia meno spessa rispetto alle mele cotogne, ma molto di pi\u00f9 delle altre variet\u00e0 presentate in aula. La degustazione della variet\u00e0 Annurca ha evidenziato particolari caratteristiche legate alla polpa. Al morso risulta croccante, succosa e prevalentemente dolce. La dolcezza come illustrato dai ricercatori CREA, proviene\u00a0 dalla presenza di zuccheri all\u2019interno dell\u2019alimento e dal quantitativo di composti volatili. I composti volatili sono molecole che possono influenzare l\u2019esperienza gustativa aumentando la percezione del dolce al palato fino al 30% in pi\u00f9.<\/p>\n<p>Ultimo assaggio \u00e8 stato riservato alla variet\u00e0 Granny Smith. Tale variet\u00e0 \u00e8 caratterizzata da un basso contenuto di zuccheri, dalla spiccata acidit\u00e0 percepita ai lati della lingua, dalla croccantezza e dalla succosit\u00e0. Tali caratteristiche conferiscono una sensazione di freschezza al palato rendendola adatta a preparazioni fresche come insalate estive. Questa esperienza sensoriale oltre ad essere coinvolgente, permette di apprezzare le sfumature gustative nelle diverse tipologie di mela.<\/p>\n\n<div class=\"wp-block-post-author\"><div class=\"wp-block-post-author__avatar\"><img alt='' src='https:\/\/secure.gravatar.com\/avatar\/bd5a05aca4d0264103aca9c9a67c0548d309db9ae3a3ff370ee9f956e6fce595?s=48&#038;d=mm&#038;r=g' srcset='https:\/\/secure.gravatar.com\/avatar\/bd5a05aca4d0264103aca9c9a67c0548d309db9ae3a3ff370ee9f956e6fce595?s=96&#038;d=mm&#038;r=g 2x' class='avatar avatar-48 photo' height='48' width='48' \/><\/div><div class=\"wp-block-post-author__content\"><p class=\"wp-block-post-author__byline\">Anna Bernardi<\/p><p class=\"wp-block-post-author__name\">sceglab_students<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Differenze Gustative e Sensoriali delle Principali Variet\u00e0 di Mele sul Mercato Il 3 novembre 2022 si \u00e8 svolta, nel Dipartimento di Scienze dell\u2019Universit\u00e0 Roma Tre, &#8230; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[113,180,162],"class_list":["post-1388","post","type-post","status-publish","format-standard","hentry","category-scegsensi","tag-gusto","tag-mele","tag-sensi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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