Hispanic Foods. Chemistry and Flavor 9780841239739, 9780841220645

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Hispanic Foods

In Hispanic Foods; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2006.

In Hispanic Foods; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2006.

Downloaded by 89.163.34.136 on July 27, 2012 | http://pubs.acs.org Publication Date: December 4, 2006 | doi: 10.1021/bk-2007-0946.fw001

ACS S Y M P O S I U M SERIES

946

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Hispanic Foods Chemistry and Flavor

Michael H. Tunick, Editor Agricultural Research Service, U.S. Department of Agriculture

Elvira González de Mejia, Editor University of Illinois

Sponsored by the

ACS Division of Agricultural and Food Chemistry, Inc.

American Chemical Society, Washington, D C

In Hispanic Foods; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2006.

Library of Congress Cataloging-in-Publication Data

Hispanic foods : chemistry and flavor / Michael H. Tunick, editor, Elvira González de Mejia, editor. p. cm.—(ACS symposium series ; 946) "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry, Inc. at the 229 National Meeting of the American Chemical Society, San Diego, California, March 13-17, 2005." th

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Includes bibliographical references and index. ISBN 13: 978-0-8412-3973-9 (alk. paper) ISBN 10: 0-8412-3973-8 (alk. paper) 1.Food—Composition—Congresses. 2. Food—Analysis—Congresses. 3. Food— Sensory evaluation—Congresses. 4. Hispanic American consumers—Congresses. I. Tunick, Michael. II. González de Majia, Elvira, 1950- III. American Chemical Society. Meeting (229 : 2005 : San Diego, Calif.) IV. American Chemical Society. Division of Agricultural and Food Chemistry, Inc. th

TP372.5.H57 2006 664—dc22 2006048373 The paper used in this publication meets the minimum requirements of American National Standard for Information Sciences—Permanence of Paper for Printed Library Materials, ANSI Z39.48-1984. Copyright © 2007 American Chemical Society Distributed by Oxford University Press All Rights Reserved. Reprographic copying beyond that permitted by Sections 107 or 108 of the U.S. Copyright Act is allowed for internal use only, provided that a per— chapter fee of $33.00 plus $0.75 per page is paid to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, M A 01923, USA. Republication or reproduction for sale of pages in this book is permitted only under license from ACS. Direct these and other permission requests to ACS Copyright Office, Publications Division, 1155 16th Street, N.W., Washington, DC 20036. The citation of trade names and/or names of manufacturers in this publication is not to be construed as an endorsement or as approval by ACS of the commercial products or services referenced herein; nor should the mere reference herein to any drawing, specification, chemical process, or other data be regarded as a license or as a conveyance of any right or permission to the holder, reader, or any other person or corporation, to manufacture, reproduce, use, or sell any patented invention or copyrighted work that may in any way be related thereto. Registered names, trademarks, etc., used in this publication, even without specific indication thereof, are not to be considered unprotected by law. PRINTED IN THE UNITED STATES OF AMERICA

In Hispanic Foods; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2006.

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Foreword The A C S Symposium Series was first published i n 1974 to provide a mechanism for publishing symposia quickly i n book form. The purpose o f the series is to publish timely, comprehensive books developed from A C S sponsored symposia based on current scientific research. Occasionally, books are developed from symposia sponsored b y other organizations when the topic is o f keen interest to the chemistry audience. Before agreeing to publish a book, the proposed table o f contents is reviewed for appropriate and comprehensive coverage and for interest to the audience. Some papers may be excluded to better focus the book; others may be added to provide comprehensiveness. W h e n appropriate, overview or introductory chapters are added. Drafts o f chapters are peer-reviewed prior to final acceptance or rejection, and manuscripts are prepared in camera-ready format. A s a rule, only original research papers and original review papers are included i n the volumes. Verbatim reproductions o f previously published papers are not accepted.

A C S Books Department

In Hispanic Foods; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2006.

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Preface This book is a result o f the symposium Chemistry and Flavor of Hispanic Foods presented at the American Chemical Society ( A C S ) National M e e t i n g held in San Diego, California on M a r c h 13-17, 2005. The symposium was sponsored by the A C S D i v i s i o n o f Agricultural and Food Chemistry, Inc. with the goal o f providing scientists and the food industry with the latest information on this expanding area. The D i v i s i o n is the leading scientific resource i n the area o f food chemistry and flavor. Hispanics are the largest and fastest-growing minority i n the United States and consumption o f Hispanic-type food has been rapidly increasing. Some o f the most popular foods, such as cheese, beans, and tea, have been subjected to little scientific investigation, w h i c h inhibits their use by food processors and in public food programs. This book covers these foods and others that are characteristic o f Hispanic cuisine. The opening chapter details the Hispanic influence i n restaurant menus, prepared foods, beverages, and flavors, and includes demographic and market data along with suggestions for food processors. F o l l o w i n g chapters describe demographics o f Hispanic snack food flavors (Chapter 2), chemistry o f Hispanic dairy products, including cheeses, creams, yogurts, and desserts (Chapter 3) as w e l l as a comparison o f M e x i c a n and European oregano (Chapter 4). M e x i c a n peppers, including chipotle, are gaining i n popularity i n the United States, and two chapters on their flavor compounds are included (Chapters 5 and 6). The chemistry and biological activity o f beans are described (Chapters 7 and 8), followed by a chapter on amaranth (Chapter 9), an ancient grain w i t h nutraceutical properties. L i m e is an important flavor i n Hispanic cuisine, and the two major lime species are compared (Chapter 10). T w o chapters (Chapters 11 and 12) on ethnic teas and their bioactive and aroma properties are included, and reveal that teas made from A r d i s i a plants have potential

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In Hispanic Foods; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2006.

health benefits. The book closes with three chapters (Chapters 13-15) on chemistry, flavor, and volatile compounds i n distilled beverages and margaritas. W e thank our authors for sharing their results w i t h us i n the symposium and i n this book. W e also thank the D i v i s i o n o f Agricultural and F o o d Chemistry, Inc. for their financial support and for providing a forum for the symposium.

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Michael H . Tunick D a i r y Processing and Products Research U n i t Eastern Regional Research Center Agricultural Research Service U . S . Department o f Agriculture 600 East M e r m a i d Lane Wyndmoor, PA 19038 [email protected]

Elvira González de Mejia Department o f F o o d Science and Human Nutrition University o f Illinois 228 E d w a r d R . M a d i g a n L a b 1201 West Gregory D r i v e Urbana, I L 61801 [email protected]

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In Hispanic Foods; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2006.

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Hispanic Foods

In Hispanic Foods; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2006.

Chapter 1

Trends in Hispanic Foods 1

2

Abraham Wall and Ana M. Calderón de la Barca 1

Kellogg Company México, S de RL de C V , C a r r . Campo M i l i t a r k m 1, Q u e r é t a r o , Qro., Mexico 76135 Centro de Investigación en Alimentación y Desarrollo, A C , C a r r . a la Victoria km 0.6, Hermosillo, Son., Mexico 83000

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2

Trends in Hispanic foods must be considered a bi-directional phenomenon. Hispanics within the U.S. are pushing for a spicier and fruity-flavored hybrid cuisine known as "Nuevo Latino." Many spices, herbs, flavors and homemade food ingredients from Latin American countries are increasingly being used by U.S. manufacturers. Conversely, i f a food producer wants to target the Hispanic market, the option must be a product with a good combination of emotions and flavors mixed in a convenient food format. Product innovation for Latin America shall be regionalized using food ingredients recognized and accepted by the target market. The food service industry must learn from the "adopt and adapt" Hispanic philosophy because, i f there is a multicultural factor that modifies America's food behavior, it is the Latino taste.

The "Hispanic" or "Nuevo Latino" cuisine represents an authentic culinary journey for Americans, while for Hispanics is a way to preserve their taste memory. Even in towns without a large Hispanic population, Americans are developing a taste for Hispanic food (I). With its excellent fruity-to-spicy flavor and many sensorial sensations conferred by their natural ingredients, Hispanic foods are nowadays one of the "big three" ethnic food trends in the U.S. (2).

© 2007 American Chemical Society

In Hispanic Foods; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2006.

1

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2 A wide range of natural ingredients and dishes are gaining a place in supermarket shelves and restaurants: spices like oregano, pepper leaf and marjoram, teas like yerba mate and guarana, dairy-derived products like fresh cheese and the milk dessert "dulce de leche," and legumes and cereals like beans and amaranth, are just some examples. On the other hand, Latin Americans are changing their eating behavior due the nutritional transition that is affecting them (3, 4). However, introduction of new foods into their market should be carefully performed (5). Producers and restaurant owners must know that besides price, quality, and nutritional profile of the food offering, there are specific needs of the target consumer to be fulfilled, in order to design and launch successful products. This chapter is an attempt to contextualize the main drivers that make Hispanic foods so successful within the U.S. and across the whole American continent. Also, the basic rules that a food manufacturer must obey to launch a successful product targeted to the Hispanic market are discussed.

9

"We the U.S. Hispanics' : Tracking Their Food Influence Hispanics is the U.S.'s fastest-growing minority group, and so is its food popularity. Conservative data from the U.S. Census Bureau (6) states that 41 million residents in 2004 (around 14% of total population) were Hispanic, mainly of Mexican, Central and South American, and Puerto Rican origin. Also, Hispanic purchasing power is growing at triple the rate of the overall U.S. population. The market share controlled by Hispanic households rose from 5.2% in 1990 to 8% in 2004 (around $686 billion), mainly spent in food and other groceries (7), and geographically concentrated in New Mexico, Texas, California, Arizona, Nevada, Florida, Colorado, New York, New Jersey, and Illinois. The escalating population of Hispanics within the U.S., combined with the unlimited economic market potential they represent, deserves continuous market research for foodstuffs for this segment of the U.S. population. "Hispanic" or "Latino" is not limited only to a country or primary language. It refers to all different cultures from Latin American countries, including the Caribbean ones. Although many other countries should be included (as the motherland Spain), the term is more a migration trend-derived word. Despite many differences in languages and culture habits, Hispanics share several characteristics to be used in marketing strategies. Hispanics are mostly young people of first (foreign-bom) or second (U.S.-born) generation, with a strong identity (