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1 Subject Index Downloaded via on July 17, 2018 at 03:36:34 (UTC). See for options on how to legitimately share published articles. A Adsorptive column extraction, aroma component determination in mate tea, 146, 149, 150/ Agave beverages produced in Mexico, / Agave plants for alcoholic beverage production, 154, Agave tequilana blue variety in tequila production, 155,168 Amaranth agronomical features, , 108/ Amaranth cultivation history, overview, 104 Amaranth current and future uses, Amaranth flours, nutraceutical properties, 107, Amaranth leaves, micro nutrient source, 111 Amaranth seeds, nutritional composition, comparisons, 107, 108/ Amaranth starch granules, Amaranthus hypochondriacus, 105, 106/ 108/ Amaranthus tricolor, 104, 105 Anthocyanins and polyphenols compounds, beans, 91-92, Anthocyanins in common beans, 80-82/ Antimutagenicity, beans, assays and effects, 93, Antioxidant activity by β-carotene bleaching method, beans, 93-94, 99, 100/ Antioxidant capacity, ethnic teas, , , 137/ Ardisia tea. See Ethnic teas Arequipe. See Dulce de Leche Argentina mate tea. See Mate tea Aroma component identification in mate tea, Aroma components, chipotle peppers, Aroma extract dilution analysis, aroma component determination in mate tea, 146, 148/, 149 Aroma extracts, analysis, chipotle peppers, 59 Asadero, semi-hard Hispanic-style cheese, Atomic force microscopy, amaranth starch granules, 112/ Β Bacanora, chemical and flavor characterization, , 161/ 163/ 162, 165/ Baked goods/sweet snack preferences in U.S. and Latin America, 21-22/ 24/ Beans. See Phaseolus coccineus; Phaseolus vulgaris Beverage ingredients, trends, 7-9 Bioactive components, ethnic teas, Bioactive peptides, amaranth, 107, Blanco tequila. See Margarita cocktail; Tequila Brazil, snack food market size, 17 C Cajeta. See Dulce de Leche Calcium content enhancement in common beans,

2 198 Canada, snack food market size, 17 Capsicum annuum var. annuum. See Jalapefio peppers β-carotene bleaching method, antioxidant activity, beans, Casero. See Dulce de Leche Cheeses, Hispanic-style, Chemical species migration in semivolatile chemical analysis, Piper auritum, 71 Chicken wrapped in Piper auritum. See Polio en hoja santa Chihuahua. See Mennonita, Hispanicstyle cheese Chipotle peppers aroma chemistry, predominant odorants, 60, 62/-63Z Citrus aurantifolia, 119/, 120 Citrus latifolia, 119/-120 Common beans. See Phaseolus vulgaris Cooking common beans, effect on phenolic acid contents, 83, 84/ Cooking time and water absorption, beans, 92,96/, 97 Cotija and variations, 35 Creams. Hispanic-style, Crema Agria, 38 Crema Mexicana, 38 Cruze de Malta tea. See Mate tea Culinary uses, Piper auritum, 68 Cup yogurt, Hispanic-style, D Dairy-derived product trends, 5 Dairy products, Hispanic-style, Demographic variables, effect on snack preferences, 26-28/ Desserts, Hispanic-style, Direct solvent extraction, aroma components, chipotle peppers, Distilled beverages, volatile constituent analysis. See Mexican distilled beverages; specific beverages Drinkable yogurt, 40 Dulce de Leche, Dynamic headspace dilution analysis, aroma components determination in mate tea, 145, ,151/ Ε Electronic nose for discrimination among Mexican distilled beverages, 157, 162, 164/ Enzyme screening in yeasts isolated from mescal, pulque, and raicilla, Esters, predominance in tequila extracts, / Ethnic teas antioxidant capacity, , , 137/ polyphenol content, 130, sample preparation, topoisomerase II inhibition, 131, 136, 138/-140 See also Mate tea F Fermentation processes, yeasts in agave beverages, Flavonoids in common beans, 79-80, 81/ Flavor relevance and lime species, Furaneol from heating and drying in chipotle peppers, 64, 65 Furfural determination in Bacanora, 157, 163/

3 199 1 Gas chromatography-mass spectrometry (GC-MS) Margarita cocktail extracts, , mate tea, oregano spices, 48-49, 50/ Piper auritum, 71, 72/ Gas chromatography-olfactometry and gas chromatography-mass spectrometry, chipotle peppers, Genetic material variability, beans, 78 Germination, common beans, effect on phenolic acid contents, 83, 84/ Guaiacol from smoking process in chipotle peppers, 65 H Hard cheeses, Hispanic-style, 35 Headspace sampling, Margarita cocktail ingredients, 181, 183, 186, 189/ 190/ Herbal tea preparation from Origanum and Lippia graveolens, 47 Hibiscus sabdariffa, biological activity, 129 Hispanic flavors, most popular in beverages, 8 Hispanic food trends, overview, 1-14 Hispanic spices, herbs, and veggies in prepared meals, summary, 6 Hot water extraction, semivolatile chemical analysis, Piper auritum, 70 Human DNA topoisomerase II inhibition, ethnic teas, 131, 136, 138/-140 Hydroperoxide breakdown products in mate tea, 147 Ice cream, Hispanic-style flavors, 41 Illex Paraguariensis, 128 Iron content enhancement in common beans, Isobutyl-3-methoxypyrazine in peppers, 58, 61 J Jalapefto peppers aroma constituents in fresh peppers, 61 characterizing flavor, 58 compounds generated during heating and drying, 61, 64 compounds originating from smoking process, 65 Jocoque, Hispanic-style yogurt, 40 Κ Kado microsuspension assay, beans, 93 Key lime. See Citrus aurantifolia; Lime juice Kraus Organic tea. See Mate tea L Labin. See Jocoque Lactobacillus delbrueckii ssp. Bulgaricus in yogurt making, 39 Lactobacillus helveticus in cheesemaking, 35 Lactobacillus lactis, 35, 38 Latin America baked-goods flavor preferences in, 21,22/24/ dairy snack preferences in, 21, 23/

4 200 meat snack preferences in, 24, 25/ salty snack preferences in, 19-20/ Latin America snack food market size. See specific countries Latin Americans, new product development for, 9-12 Leuconostoc in cream making, 38 Lime essential oils, / Lime flavor in Hispanic food market, Lime fruits, description, Lime juice flavor profile, / processing, 120 with tequila, mass spectrometry, 181, 186, 188/-189/ Lime species and flavor relevance, Limonene in orange peel oil, / 190/ Linalool, odorant in peppers, 61 Lippia graveolens Kunth, essential oils and aqueous extracts, Liquid/liquid extraction, Margarita cocktail ingredients, 181,183, 184/ 186, 188/ 190/ Lunasin peptide, 110 M Maillard reaction products in mate teas, 149 Manjar. See Dulce de Leche Margarita cocktail development, history, 180 Margarita cocktail extracts, gas chromatography-mass spectrometry, Margarita cocktail flavor profile, Margarita cocktail ingredients headspace sampling, 181,183,186, 189/ 190/ liquid/liquid extraction, 181, 183, 184/ 186, 188/ 190/ stir bar sorptive extraction, 181, 183, 185/ 190/ See also Tequila Markets, composition and size amaranth, Hispanic influences in United States, overview, 2-9 snack foods in the Americas, teas, 128 Mate tea aroma extract dilution analysis, 146 gas chromatography-mass spectrometry, See also Ethnic teas Mate tea aroma component isolation by adsorptive column extraction, 146, 149, 150t by dynamic headspace dilution analysis, 145, , 151/ by solvent assisted flavor evaporation-solvent extraction, , Meat snack preferences in U.S. and Latin America, 24, 25/ Medical applications, Piper auritum, 68 Mennonita, semi-hard Hispanic-style cheese, Methylbutanal and methylbutanoic acids from heating and drying in chipotle peppers, 64, 65 Mexican agave beverages, volatile compound production, Mexican diet, indigenous, 104 Mexican distilled beverages, volatile constituent analysis, Mexican lime. See Citrus aurantifolia Mexican oregano. See Lippia graveolens Kunth Mexican pepperleaf. See Piper auritum Mexican wild common beans. See Phaseolus vulgaris

5 201 Mexico, snack food market size, 17 Mezcal chemical and flavor characterization, , 160/ 165/ Ν Natas, Hispanic-style cream, 39 Nutraceutical properties amaranth flours, 107, phenolic compounds in common beans, polyphenols and anthocyanin compounds in beans, 95-96, Nutritional value amaranth, 107, 108/ beans, protein content by species, 96 Ο Oaxaca, semi-hard Hispanic-style cheese, Odorants in Chipotle peppers, 60, 62/- 63/ Orange peel oil, mass spectrometry, / Oregano spices. See Lippia graveolens Kunth; Origanum Origanum, chemical components, 46, 49, 50,51/53/ Ρ Panela, Hispanic-style cheese, Pastelero. See Dulce de Leche Persian lime. See Citrus latifolia ph in milk, effect on cheese-melting, 34 Phaseolus coccineus phenolic compounds, chemical parameters and biological activity, See also Phaseolus vulgaris Phaseolus vulgaris phenolic compounds, chemical parameters and biological activity, phenolics and flavonoids, See also Phaseolus coccineus Phenolic compounds in beans, 77-88, Piper auritum plant characteristics, 68, 69/ volatile and semivolatile compounds, Polio en hoja santa, 72, 73/ Polyphenol content ethnic teas, 130, herbal teas from Origanum and Lippia graveolens, 47 Prepared foods, flavor trends, 4-6 Proanthocyanidins in common beans, 79-80, 81/ Protein content and in vitro protein digestibility, beans, 92, 96 Pulque, non-distilled agave beverage, 168 Q Queso Blanco, Hispanic-style cheese, Queso Fresco, Hispanic-style cheese, Raicilla de la Sierra, terpene composition, 172,

6 202 Rennet coagulation in cheese-making, 34,35 Requeson, Hispanic-style cheese, Restaurant food trends in United States, 3-4, 6 Rhizomucor miehei in cheese-making, 34 Root beer plant. See Piper auritum Roselle. See Ethnic teas S Saccharomyces cerevisiae in fermentation, 170 Safrole, volatile constituent in Piper auritum, 71-72, 74/ Salty snack preferences in U.S. and Latin America, 19-20/ Sauces and seasonings, trends, 4, 5/ Semi-hard cheeses, Hispanic style, Semi-volatile chemicals, analysis, Piper auritum, Simultaneous distillation extraction, Lippia graveolens, 48 Smoking process, compound origination in chipotle peppers, 65 Snack flavor preferences in U.S. and Latin America, Snack food trends in the Americas, Snack preferences, effects of demographic variables, 26-28/ Soft cheeses, Hispanic-style, Soil phytoremediation, Amaranthus tricolor, 105 Solvent-assisted flavor evaporation, aroma components, chipotle peppers, Solvent assisted flavor evaporationsolvent extraction, aroma components determination in mate tea, , Sotol chemical and flavor characterization, 156, 161/ Soxhlet extraction, semivolatile chemical analysis, Piper auritum, Spiciness level in salty snacks, 26 Stir bar sorptive extraction, Margarita cocktail ingredients, 181, 183, 185/ 190/ Streptococcus thermophilus, 35,39 Sweet snacks. See Baked goods Syringol from smoking process in chipotle peppers, 65 Τ Tahitian lime. See Citrus latifolia; Lime juice Taragui tea. See Mate tea Teas, markets and varieties, overview, Tequila chemical and flavor characterization, / history of production, , terpene composition, See also Margarita cocktail entries Tequila extracts, esters, / 190/ Tequila fermentation, yeast strains, Terpene alcohols in mate tea, Terpene hydrocarbons in orange peel oil, / 190/, 191 Terpene production in agave distilled beverages, Thermally-derived compounds in Jalapefio pepper conversion to chipotle peppers, 61, 64 Topoisomerase II inhibition, ethnic teas, 131, 136, 138/-140 Trends in Hispanic foods, overview, 1-14

7 203 Très Leches. See Ice cream, Hispanicstyle flavors Tropical fruit flavor snack preferences in U. S. and Latin America, 24, 26 U United States beverage trends, overview, 7-9 United States restaurant food trends, overview, 3-4 United States snack flavor preferences, United States snack food market size, 16, 17 United States supermarket food trends, overview, 4-7 V Vegetable protein sources, 96, 107, 108/ Venezuela, snack food market size, 18 Volatile chemical analysis, Piper auritum, 70 Volatile constituent analysis, Mexican distilled beverages, Volatile isolation, chipotle peppers, 59 Volatile production from yeasts in Mexican agave beverages, Volatiles in tequila and raicilla final products, W Water absorption and cooking time, beans, 92, 96/, 97 Water of Jamaica, diuretic, 129 Y Yeasts in Mexican agave beverage production, Yogurt, Hispanic-style, Ζ Zinc content enhancement in common beans, 85-86