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This work investigated the effect of gelatinization on the sensory traits of common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat flours in relation to their phenolic composition. Flours from two samples of common and Tartary buckwheat were heat-treated in the laboratory under controlled conditions to promote starch gelatinization; in addition, a common buckwheat sample heat-treated industrially was considered. The aromatic profiles of buckwheat samples were evaluated by electronic nose, while the electronic tongue was applied to assess taste. Rutin and quercetin concentrations were evaluated by HPLC; total phenolic compounds and antioxidant activity were also determined before and after thermal treatment. The heat treatment carried out in laboratory decreased both the total phenolic content and antioxidant activity and promoted the almost total hydrolysis of rutin into quercetin. The same effect was not detected in the sample treated industrially. Concerning sensory traits, a decrease in bitterness and astringency and a less intense aromatic profile were observed after gelatinization at lab scale; on the contrary, the industrially gelatinized sample was less affected by the thermal treatment, showing a sensory profile similar to the raw sample. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the potential compositional differences among different populations of H. officinalis subsp. aristatus (Godr.) Nyman. The plant specimens were collected in different locations in Western Balkans (Kosovo and Albania) and subjected to phytochemical profiling (GC-MS for their essential oils and HPLC-UV-DAD for fingerprinting of their solvent extractable phytochemicals). Antioxidant capacity, total flavonoid and phenol contents were measured using different assays. Out of the five location considered, the specimen from one location displayed significant differences both in terms of essential oil composition and of polyphenolic total content. The electronic nose measurements used to characterize their aromatic profile, was able to clearly discriminate the accessions, indicating a good correlation, in particular, with the marked chemotypic difference established by essential oil profiling (1,8-cineol vs. isopinocamphone/camphone). H. officinalis subspp. aristatus (Godr.) Nyman may constitute an interesting subject for further studies on the effect of genetic and environmental factors, or of their combinations, on its chemotypic expression and sensorial properties. [ABSTRACT FROM AUTHOR]

Electronic senses were applied in order to evaluate the effect of brewing temperature on the sensorial properties of espresso coffees (ECs) produced by a bar machine of the latest generation able to work with constant, increasing and decreasing water temperature profiles. The obtained ECs were analyzed by e-nose, e-tongue and e-eye to depict their aroma and taste fingerprint and to evaluate the visual characteristics of foam. Physicochemical analyses were carried out to determine the extraction rate of typical EC components and to evaluate their antioxidant activity. The electronic devices coupled with multivariate statistical analysis demonstrated a good ability to discriminate and characterize coffee samples on the basis of their sensorial properties in relation to the brewing temperature. According to these results, electronic senses can be applied to assess the influence of the percolation parameters on the sensory attributes of ECs, thus resulting useful tools for the optimization of processing conditions. [ABSTRACT FROM AUTHOR]