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With the growing popularity of cold brewed coffee comes a need for brewing efficiency while preserving the desirable flavor profile. Despite the wide use of full immersion brewing techniques, the effect of brew time on the dynamic sensory profiles of full immersion brewed coffee remains underexplored. Here, we investigated the relationship between coffee sensory quality and extraction dynamics, measured as Total Dissolved Solids (TDS) and Extraction (E) of full immersion brewed coffee at various roast levels, and brewing temperatures (4 °C, 22 °C and 92 °C), over brew time using a generic descriptive analysis method. Specifically, different brew time points were selected for different temperatures based on five targeted coffee extraction stages. Furthermore, the unique experimental design also explored a sensory-driven engineering research process. Roast level had the greatest impact on the sensory profile of the coffees, followed by brewing temperature, but brew time, especially the longer brew times as TDS plateaued, had subtler impacts than expected. Twenty-five of 28 sensory attributes were significantly different among the 30 coffee samples, indicating a single source green coffee blend can produce a wide range of complex sensory profiles using different combinations of roast level, temperature, and brew time. Specifically, the intensity of sweetness was negatively correlated with TDS, and 19 other attribute intensities were positively correlated with TDS. Interestingly, we found that certain long time cold brews had similar sensory profiles to those of some short time hot brews, suggesting the sensory profiles of certain hot brews and cold brews could possibly be matched through controlled preparation. Overall, our study demonstrated an approach of integrating food engineering and sensory analysis for product development, and our findings provide valuable insights into the extraction dynamics and sensory quality of full immersion brewed coffee and opens new brewing avenues for the coffee industry.

BACKGROUND: Health benefits of whole grain (WG) consumption are well documented. Current Dietary Guidelines for Americans recommend at least half of total grains consumed be WG; however, Americans consume less than one serving of WG per day. Inferior taste of whole grain products as compared with refined grain products has been reported as one of the main barriers to acceptability and consumption of whole grains. In this pilot study, we aimed to determine if mere exposure to WG foods in self-reported low WG consumers would improve their implicit associations between WG and pleasant taste. METHODS: Healthy adults (n=45) were provided a variety of WG or refined grain (RG) products for home use for 6 weeks. Intake was measured by calculating disappearance and verified by a daily log. At the beginning and end of the intervention, we administered an Implicit Association Test (IAT), a computer test designed to measure indirectly the strength of association between pairs of concepts: (a) two contrasted target categories (WG and RG food images) and (b) two contrasted attribute categories (words relating to pleasant or unpleasant taste) via a classification task. Response time was used to calculate IAT D scores, indicating the strength of implicit associations between WG and RG and positive or negative taste. RESULTS: ANCOVA showed that average D scores at the end of the study shifted significantly toward a positive implicit association between WG and good taste (p

Peripheral taste neurons exhibit functional, genetic, and morphological diversity, yet understanding how or if these attributes combine into taste neuron types remains unclear. In this study, we used male and female mice to relate taste bud innervation patterns to the function of a subset of proenkephalin-expressing (Penk+) taste neurons. We found that taste arbors (the portion of the axon within the taste bud) stemming from Penk+ neurons displayed diverse branching patterns and lacked stereotypical endings. The range in complexity observed for individual taste arbors from Penk+ neuronsmirrored the entire population, suggesting that taste arbor morphologies are not primarily regulated by the neuron type. Notably, the distinguishing feature of arbors from Penk+ neurons was their propensity to come within 110 nm (in apposition with) different types of taste-transducing cells within the taste bud. This finding is contrary to the expectation of genetically defined taste neuron types that functionally represent a single stimulus. Consistently, further investigation of Penk+ neuron function revealed that they are more likely to respond to innately aversive stimuli--sour, bitter, and high salt concentrations-- as compared with the full taste population. Penk+ neurons are less likely to respond to nonaversive stimuli--sucrose, umami, and low salt--compared with the full population. Our data support the presence of a genetically defined neuron type in the geniculate ganglion that is responsive to innately aversive stimuli. This implies that genetic expression might categorize peripheral taste neurons into hedonic groups, rather than simply identifying neurons that respond to a single stimulus. [ABSTRACT FROM AUTHOR]

The gustatory system plays an important role in evaluating food quality in animals and humans. While some tastes are intrinsically appetitive, such as sweet, which is elicited from high‐calorie nutrients, the other tastes, such as sour and bitter, are aversive and elicited by toxic substances. In mice, taste signals are relayed by multiple regions of the brain, including the nucleus of the solitary tract, and the parabrachial nucleus (PBN) of the pons, before reaching the gustatory cortex via the gustatory thalamus. Recent advances in taste research using mice expressing Cre recombinase in specific neuronal populations, together with chemogenetic/optogenetic tools, have enabled us to identify genetically defined neurons involved in taste transduction pathways across several areas of the brain. While gustatory pathways play a fundamental role in taste transduction, taste preferences are not always stable, but rather vary depending on internal states. This review summarizes recent progress in research on neural circuits that modify the taste information depending on internal states in mice. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to determine the effect of adding nuts to a regular breakfast on blood glucose, insulin, and triglyceride levels, and to evaluate participants' opinions by sex as a preliminary study for future studies. Data and biochemical parameters were collected through face-to-face interviews with Acibadem Hospital employees (n = 12) between April and September 2023. Participants consumed 30 g of nut-supplemented breakfasts for 4 weeks while maintaining their regular lifestyle. Blood tests and visual analog scale (VAS) parameters were assessed on intervention days. VAS scores indicated differences in meal taste, post-breakfast well-being, satiety, and meal adequacy, and for "feeling better after breakfast", and "providing better satiety", were significantly higher for the nut-supplemented breakfasts (p < 0.05), especially walnut-supplemented. Under the control of age, sex, and BMI variables in the participants, women responded better to peanut butter consumption than men in terms of blood insulin and triglyceride regulation (p < 0.05). However, triglyceride regulation in men was better managed by walnut consumption than in women. Understanding how nut-supplemented breakfasts impact blood glucose, insulin, and triglyceride levels, as well as consumer perceptions, is crucial for promoting healthier dietary choices. [ABSTRACT FROM AUTHOR]

Given the low compliance with healthy eating among patients with diabetes, personalized dietary plans incorporating their food preferences are urgently needed. However, few studies have explored the food preferences of adults with diabetes or prediabetes (AdDMP). We aimed to examine taste and food preferences among AdDMP, comparing them by sex, age, and weight status. A total of 415 AdDMP completed the survey via Amazon Mechanical Turk in 2023 (53% women, 47% men; 20–70 years old). Food/taste preferences were measured using Likert-type scales for six taste-cluster food groups, as well as basic tastes/spicy flavor. Open-ended questions assessed comfort, favorite, and least favorite foods, which were then categorized into five groups. Independent t-tests, analysis of variance, and Tukey–HSD were performed to compare outcomes across the groups. Men, the 41–70-year-old group, and the obese group regarded warm food as a comfort food more than in other comparable groups, while women and the 20–30-year-old group tend to prefer fruits and vegetables. Additionally, men expressed a significantly higher preference for salty-/umami-/fat-tasting foods compared to women. These findings underscore the need to align dietary expectations with reality for AdDMP. Future research should focus on strategies to accommodate their preferences within a healthy eating framework. [ABSTRACT FROM AUTHOR]

Although salt is an essential substance vital to life, excessive salt intake could cause various health issues. Therefore, new technologies and strategies should be developed to reduce salt intake without compromising taste. However, the underlying physiological mechanisms of salt taste reception is complex and not completely understood. Sodium chloride is a typical salty substance. It is widely believed that only sodium is important for the generation of salty taste. On the other hand, from a psychophysical perspective, the importance of chloride in salty taste has been indicated. Thus, understanding the mechanisms of both sodiumand chloride-tastes generation is necessary to completely comprehended the fundamentals of salt taste reception. However, the mechanism for detecting chloride taste has remained unclear for many years. Recently, we have identified transmembrane channel-like 4 (TMC4) as the first molecule that mediates the reception of chloride taste. TMC4 functions as a voltage-dependent chloride channel and plays an important role in the reception of the chloride taste by detecting chloride ions. In this mini-review, we first introduce the known reception mechanism of salty taste, and then discuss the roles of TMC4 in the salt taste reception. The finding of TMC4 may serve as a basis for developing new technologies and formulating strategies to reduce salt intake without compromising taste. [ABSTRACT FROM AUTHOR]

Many water utilities are at least occasionally affected by unpleasant taste and odour (T&O) in drinking water. For decades, aesthetic water quality has been of secondary concern to water producers, with water safety being the primary focus. However, there has been a recent shift towards prioritising consumer satisfaction, encompassing not only services, but also water quality, including T&O issues, which can negatively impact the supplier’s reputation. Starting to address a T&O problem until consumers’ complaints become massive is too late and puts water producers under great stress to take effective action in a timely manner. Rather, a preventive approach is necessary. The most effective approach is to include T&O as a hazard to assess and manage in the context of developing a water safety plan (WSP) for the supply system. The development of a WSP provides an excellent platform for including the stakeholders needed to control the source of T&O events, as this often requires multistakeholder cooperation. Our review provides a comprehensive guide to addressing T&O occurrences and shows how this can be included in the framework of WSP development. It identifies supporting tools and illustrates the information given with a number of examples from water suppliers’ practice. [ABSTRACT FROM AUTHOR]

Naming common odors is a surprisingly difficult task: Odors are frequently misnamed. Little is known about the linguistic properties of odor misnamings. We test whether odor misnamings of old adults carry information about olfactory perception and its connection to lexical‐semantic processing. We analyze the olfactory–semantic content of odor source naming failures in a large sample of older adults in Sweden (n = 2479; age 58–100 years). We investigate whether linguistic factors and semantic proximity to the target odor name predict how odors are misnamed, and how these factors relate to overall odor identification performance. We also explore the primary semantic dimensions along which misnamings are distributed. We find that odor misnamings consist of surprisingly many vague and unspecific terms, such as category names (e.g., fruit) or abstract or evaluative terms (e.g., sweet). Odor misnamings are often strongly associated with the correct name, capturing properties such as its category or other abstract features. People are also biased toward misnaming odors with high‐frequency terms that are associated with olfaction or gustation. Linguistic properties of odor misnamings and their semantic proximity to the target odor name predict odor identification performance, suggesting that linguistic processing facilitates odor identification. Further, odor misnamings constitute an olfactory–semantic space that is similar to the olfactory vocabulary of English. This space is primarily differentiated along pleasantness, edibility, and concreteness dimensions. Odor naming failures thus contain plenty of information about semantic odor knowledge. [ABSTRACT FROM AUTHOR]

Balanced energy protein (BEP) supplementation in pregnancy is recommended in the context of undernutrition for the reduction of small‐for‐gestational age neonates and stillbirths. To inform an effectiveness trial, we evaluated the acceptability of a packaged, ready‐to‐eat fortified BEP product among women of reproductive age and their health care providers (HCPs) in rural Bangladesh and explored the feasibility of adhering to daily supplementation. We implemented a formative study using focus groups discussions with women (n = 29) and HCPs (n = 17) to introduce the product and investigate components of acceptability. A "trials of improved practice" activity was conducted in subset of women (n = 16) to evaluate adherence to BEP over a 2‐week period, followed by focus group discussions to identify challenges with adherence and strategies employed. Contributors to BEP acceptability included the product's sensory attributes, such as taste, smell and texture; the attractive packaging and informative labelling; and the perceived benefits of use. Participants also identified household and community level factors influencing the adoption of BEP, such as trust in the provider, cultural beliefs on supplement use in pregnancy, and family member tasting and approval. Over the 2‐week period, women consumed over 80% of the supplements provided to them and identified strategies for adherence, including visual aids and reminders from family members or providers. HCPs recommended targeted communication messages for mothers‐in‐law to foster a supportive home environment. Findings informed changes to the BEP product to improve acceptability and shaped the content of communication messages to optimise adherence in a forthcoming effectiveness trial. Key messages: The balanced energy protein (BEP) product introduced in this formative study was well accepted by women of reproductive age and their health care providers (HCPs), especially with regards to the overall taste, product packaging and labelling, and perceived benefits. Acceptability may be influenced by cultural beliefs around nutritional supplement use during pregnancy, and factors such as family members' approval of the product, and trust in the provider of BEP supplements.Women who consumed the product over 2 weeks had high daily adherence and identified strategies such as reminders from family members and/or providers and visual aids in the home to enhance regular use. HCPs recommended communication messages that encouraged buy in from husbands and mothers‐in‐law.Findings from this study informed changes to the BEP product format to improve acceptability and shaped the content of communication messages to encourage adherence in a forthcoming effectiveness trial. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Product tasting is a key element in improving customer satisfaction in the commercial environment. This study looks at the notion of traditional tasting and its effect on customer behavior and explores emerging tasting techniques, shedding light on the contribution of digital tasting. Indeed, the advent of the metaverse has made it possible to offer new virtual tasting experiences. However, this experience does not yet involve a sense of taste. Our manuscript highlights the potential of tasting in the metaverse through a descriptive study of various concrete cases of international brands that have included it in their marketing strategies. In light of the results, practical and theoretical recommendations are provided for professionals interested in leveraging virtual tools to improve consumer satisfaction. [ABSTRACT FROM AUTHOR]

Burning Mouth Syndrome (BMS) presents as a persistent, often perplexing pain condition characterised primarily by a sensation of burning, yet frequently lacks observable clinical evidence. The underlying mechanisms of BMS remain elusive. Typically, the tongue bears the brunt of the discomfort, followed by the inner lower lip and hard palate. Psychologically, BMS often intersects with anxiety and depression, forming common comorbidities. There's emerging research suggesting a potential link between Human Herpesvirus 6B (HHV-6B) and mental health disorders. This association raises the possibility of HHV-6B as a contributor to BMS. HHV-6B's hypothesised involvement in BMS could be from various avenues: direct damage to taste cells and nerves, eliciting an inflammatory response, or even disrupting olfactory functions. This narrative review aims to critically evaluate the current literature on the potential association between HHV-6B and BMS. It explores the role of HHV-6B in pain mechanisms, inflammatory responses, and its impact on sensory functions such as taste and olfaction, providing a comprehensive overview of its implications in BMS pathogenesis. [ABSTRACT FROM AUTHOR]

High-pressure processing (HPP) technology can significantly improve the texture and flavor of Mercenaria mercenaria. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of 8 min at 20 °C on the physicochemical properties and volatile flavors of M. mercenaria. The significant changes in hardness, resilience, and water holding capacity occurred with increasing pressure (p < 0.05), resulting in improved meat quality. Scanning electron microscopy (SEM) was utilized to observe the decomposition of muscle fibers in M. mercenaria due to varying pressures, which explains the differences in texture of M. mercenaria. Different pressure treatments also had an influence on the volatile flavor of M. mercenaria, and the quantities of low-molecular-weight aldehydes (hexanal, heptanal, and nonanal) with a fishy taste decreased dramatically following 400 and 500 MPa HPP treatments. Furthermore, the level of 2-Methylbutyraldehyde, which is related to sweetness, increased significantly following 400 MPa HPP treatment. The study found that 400 MPa HPP treatment resulted in minor nutrient losses and enhanced sensory quality. The results of this study provide a theoretical basis for the application of HPP treatment to M. mercenaria. [ABSTRACT FROM AUTHOR]

It is well known that different muscles of yak exhibit distinctive characteristics, such as muscle fibers and metabolomic profiles. We hypothesized that different muscles could alter the flavor profile of yak jerky. Therefore, the objective of this study was to investigate the differences in flavor profiles of yak jerky produced by longissimus thoracis (LT), triceps brachii (TB) and biceps femoris (BF) through electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The results indicated that different muscles played an important role on the flavor profile of yak jerky. And E-nose and E-tongue could effectively discriminate between yak jerky produced by LT, TB and BF from aroma and taste points of view, respectively. In particular, the LT group exhibited significantly higher response values for ANS (sweetness) and NMS (umami) compared to the BF and TB groups. A total of 65 and 47 volatile compounds were characterized in yak jerky by GC-MS and GC-IMS, respectively. A principal component analysis (PCA) model and robust principal component analysis (rPCA) model could effectively discriminate between the aroma profiles of the LT, TB and BF groups. Ten molecules could be considered potential markers for yak jerky produced by different muscles, filtered based on the criteria of relative odor activity values (ROAV) > 1, p < 0.05, and VIP > 1, namely 1-octen-3-ol, eucalyptol, isovaleraldehyde, 3-carene, D-limonene, γ-terpinene, hexanal-D, hexanal-M, 3-hydroxy-2-butanone-M and ethyl formate. Sensory evaluation demonstrated that the yak jerky produced by LT exhibited superior quality in comparison to that produced by BF and TB, mainly pertaining to lower levels of tenderness and higher color, taste and aroma levels. This study could help to understand the specific contribution of different muscles to the aroma profile of yak jerky and provide a scientific basis for improving the quality of yak jerky. [ABSTRACT FROM AUTHOR]

Background: Plants that contain brewing microorganisms are used in traditional fermentation starters, which are an essential part of local diet, nutrition, life, and health. Regionally, the plant species used and the microorganisms included in traditional fermentation starters are diverse, endowing local fermented drinks with different flavors and health benefits. However, related traditional knowledge has been scarcely documented or revealed. Methods: An ethnobotanical survey was conducted in five towns of Nayong County in northwestern Guizhou, China. Snowball sampling, semi-structured interviews, free lists, and participatory observation were used to collect information on Jiuqu Plants (JPs) and jiuqu-making techniques. The PacBio platform was used to study the microbial community structure and diversity in the Chuanqing people's jiuqu. Results: In total, 225 informants were interviewed, including 116 who provided plants and technological processes for making Chinese baijiu jiuqu (CBJ) and 139 who provided information about making fermented glutinous rice jiuqu (FGRJ). This study found that older people have more abundant knowledge about CBJ plants. Poaceae was found to be the dominant family used in making CBJ and FGRJ (7 species each). Compared to individual plant parts, the whole plant is most commonly used in two kinds of jiuqu (19.5% in CBJ and 22.6% in FGRJ). The Chuanqing people's jiuqu is used to treat dietary stagnation and indigestion. The highest relative frequency of citation of the CBJ plant was Ficus tikoua Bureau, and the counterpart of the FGRJ plant was Buddleja macrostachya Benth. The dominant bacterial species in jiuqu were Gluconobacter japonicus (YQ1, YQ4) and Pediococcus pentosaceus (YQ2, YQ3), and the dominant fungal species was Rhizopus oryzae. Conclusion: For the first time, this study documents the unique traditional jiuqu knowledge and reveals the microbial mystery behind the FGRJ of the Chuanqing people. Therefore, this study encourages the use of online social media platforms in order to spread Jiuqu culture, the use of the new media wave in order to create multimedia databases, and also suggests that local communities should develop preservation intervention programs, in addition to nurturing the inheritors in order to prevent the disappearance of traditional Jiuqu knowledge. This research contributes to the conservation and demystification of the traditional jiuqu knowledge of the Chuanqing people and lays the foundation for further research on its microbiology, nutrition, and metabolomics. [ABSTRACT FROM AUTHOR]

Unpleasant flavor is a commonly stated reason for avoiding vegetables. However, repeated exposure to flavors, even unpleasant vegetable flavors, improves acceptability. Yet, increasing exposure to vegetables is difficult, as vegetables can be less convenient, available, and affordable than other foods. This study describes a method to circumvent these barriers to repeated flavor exposure. We designed a game with vegetable‐ or control‐flavored gummies, where players (N = 34) were challenged to identify the flavors over 2 weeks. One round was played per day, and the questions and gummies were designed to make it harder to identify the flavors as the game progressed. At screening, qualified subjects needed to consume <2.5 servings of nonstarchy vegetables per day as well as dislike at least one "target" and one "non‐target" vegetable. The "target" vegetables (kale and broccoli) were included in the game and the "non‐target" vegetables (asparagus and spinach) were included in sensory tests but not the game. Vegetable liking ratings were measured at baseline (before gameplay), after 1 week of gameplay, and after 2 weeks of gameplay. Pilot data indicate one target vegetable (kale) increased in liking after 1 and 2 weeks of gameplay among the vegetable group, but not the control group. Liking for broccoli (other target vegetable), as well as asparagus and spinach (nontarget vegetables), did not significantly change for either group. Thus, our "gamified" approach to vegetable flavor exposure may be useful in increasing acceptance of some vegetables, but additional work to identify why the game improved liking for kale but not broccoli is needed. [ABSTRACT FROM AUTHOR]

The pomegranate fruit is valued for its nutritional and medicinal properties, and the composition and content of primary and secondary metabolites are the main factors impacting its nutritional and medicinal properties. However, a deep understanding of metabolites in different parts of fruit is still lacking. Here, the peel, aril, and seed of mature pomegranate fruits were analyzed separately to compare metabolic component differences using UPLC/MS–MS. A total of 858 metabolites belonging to 11 classes were identified, of which flavonoids, such as delphinidin‐3‐O‐glucoside and cyanidin‐3‐O‐glucoside; tannins, such as ellagic acid and punicalin; and terpenoids, such as corosolic acid and madasiatic acid, were upregulated in the peel. Lipids, such as punicic acid, methyl linolenate, and linoleic acid; alkaloids, such as indole and choline; nucleotides and derivatives mainly including 2‐deoxyribose‐1‐phosphate and 9‐(arabinosyl)‐hypoxanthine, were upregulated in seeds. Phenolic acids, such as 1‐O‐galloyl‐4,6‐(S)‐HHDP‐β‐D‐glucose and 1,7‐di‐O‐galloyl‐D‐sedoheptulose, and flavonoids, such as cyanidin‐3‐O‐glucoside, cyanidin‐3‐O‐(2″‐O‐xylosyl) galactoside, and delphinidin‐3‐O‐glucoside, were upregulated in aril. The flavone and flavonol biosynthesis (ko00944) pathways were significantly enriched between the peel and seed, as were the anthocyanin biosynthesis (ko00944) pathways between the aril and seed and the flavonoid biosynthesis (ko00941) pathways between the peel and aril. Additionally, functional antioxidants, such as 10,16‐dihydroxypalmitic acid, 3‐O‐methylellagic acid, and 3,3'‐O‐dimethylellagic acid, were first identified in pomegranate fruits. Our results revealed the composition and abundance of primary and secondary metabolites in pomegranate fruit, which can lay the foundation for further elucidation of its nutritional and medicinal properties. [ABSTRACT FROM AUTHOR]

INTRODUCTION Smoking has a negative impact on the chemosensory function. The aim of the study was to evaluate the effects of smoking experience and type of tobacco products on gustatory and olfactory function. METHODS This study included 30 conventional cigarette smokers, 30 heated tobacco products (HTPs) users, and 30 non-smokers. Olfactory function was assessed with a 'Sniffin' Sticks Screening 12 Test' while the taste function was assessed with 'taste strips' for the basic tastes of sweet, sour, salty, and bitter. The lifetime exposure to smoking was calculated using the Brinkman index (BI). RESULTS Conventional cigarette smokers demonstrated decreased olfactory function in comparison to non-smokers (median: 10 vs 11; p=0.001) but HTPs users did not differ between those two groups. Overall gustatory function was lower in conventional cigarette smokers (median: 9.5) and HTPs users (median: 10) than in non-smokers (median: 14; p<0.001). A difference was detected in the sour, salty and bitter taste but without significant difference between HTPs users and conventional cigarette smokers. Negative linear correlations were found between the BI and olfactory function, overall gustatory function, sour, salty, and bitter taste (r= -0.317 - -0.585; p≤0.002). In multiple linear regression, BI was the only predictor of olfactory dysfunction when controlling for the effect of tobacco products, age, and gender accounting for 11% of variance (p=0.024, R²=0.123). For gustatory dysfunction, BI was the strongest predictor followed by gender and tobacco products accounting for 11%, 5%, and 4% (p<0.001, R²=0.259). CONCLUSIONS Olfactory and gustatory function are adversely associated with smoking, more depending on BI than tobacco product. [ABSTRACT FROM AUTHOR]

Various microorganisms, referred to as kuratsuki microorganisms, inhabit each sake brewery. Previously, kuratsuki yeasts had been used for sake production in each sake brewery. Kuratsuki lactic acid bacteria have been used to produce kimoto, a fermentation starter. Kuratsuki non-lactic acid bacteria were examined to evaluate their potential roles and effects in sake production. The addition of kuratsuki bacteria to the sake-making process can change the flavor and taste of the sake. This change was observed in both the coculture experiments between sake yeast and kuratsuki bacteria and the sake making tests with and without kuratsuki bacteria. The comprehensive gene expression analysis of sake yeast cocultured with kuratsuki bacteria showed that 1.2% of the yeast genes were upregulated and 1.0% were downregulated following the addition of kuratsuki bacteria. This indicates that the change in flavor and taste of sake due to the addition of kuratsuki bacteria was caused by the interaction between sake yeast and kuratsuki bacteria. To understand the implications of kuratsuki bacteria in sake production, it is essential to study the interactions between sake yeast and kuratsuki bacteria. [ABSTRACT FROM AUTHOR]

Color plays a significant role in consumer decisions about food products, influencing preferences and choices and eliciting positive or negative associations. This study aimed to investigate the impact of color on dietitian food preferences, using selected tomato juices as an example. This study was conducted in two stages. In the first stage, the color of the tomato juices was evaluated using a Tri-Color SF80 spectrophotometer. In the second stage, the serialization method performed sensory analysis among dietitians. Results showed that dietitians pay special attention to the color of food products. Spectrophotometric analysis indicated that not all tested pairs of juices had color differences noticeable to an inexperienced observer. There was no clear correlation between the specific color parameters and the choices made by dietitians. These findings suggest that while color is an important factor in consumer preferences, it is not the sole determinant, highlighting the complexity of consumer decision-making processes and providing valuable insights for product marketing strategies. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fish sauce is produced at high salt concentrations (>20%) to inhibit the growth of harmful microorganisms. The salt-reduced fish sauce (10% salt) was prepared under pressurized CO2 (pCO2) conditions at 30 °C and 5 MPa for 3 months ( F S C O 2 ), from Sardinops melanostictus, Odontamblyopus lacepedii, Trachurus japonicus, Konosirus punctatus, and their collective mixture, as well as unused fish mixture obtained from the Ariake Sea in Japan. F S C O 2 exhibited significantly better microbial quality and free amino acid content, lighter color, standardized odor (dashi-like odor), and umami richness qualities compared to fish sauces prepared using the conventional method ( F S c o n ) (20% salt), as previously demonstrated, after a fermentation period of 2 months. Bacterial flora analysis implied that the standardization of odor and umami richness may not be the result of specific microbial metabolism. Even when using previously unused fish, it was possible to produce F S C O 2 equivalent to that produced by conventional sardines and other fish. These results indicate that the quality of fish sauce can be improved. The flavor of F S C O 2 became similar regardless of the type of fish and fermentation period using pCO2 during fermentation, leading to the effective utilization of unutilized fish as a resource for high-quality salt-reduced fish sauce. [ABSTRACT FROM AUTHOR]

The termination of a meal is controlled by dedicated neural circuits in the caudal brainstem. A key challenge is to understand how these circuits transform the sensory signals generated during feeding into dynamic control of behaviour. The caudal nucleus of the solitary tract (cNTS) is the first site in the brain where many meal-related signals are sensed and integrated1-4, but how the cNTS processes ingestive feedback during behaviour is unknown. Here we describe how prolactin-releasing hormone (PRLH) and GCG neurons, two principal cNTS cell types that promote non-aversive satiety, are regulated during ingestion. PRLH neurons showed sustained activation by visceral feedback when nutrients were infused into the stomach, but these sustained responses were substantially reduced during oral consumption. Instead, PRLH neurons shifted to a phasic activity pattern that was time-locked to ingestion and linked to the taste of food. Optogenetic manipulations revealed that PRLH neurons control the duration of seconds-timescale feeding bursts, revealing a mechanism by which orosensory signals feed back to restrain the pace of ingestion. By contrast, GCG neurons were activated by mechanical feedback from the gut, tracked the amount of food consumed and promoted satiety that lasted for tens of minutes. These findings reveal that sequential negative feedback signals from the mouth and gut engage distinct circuits in the caudal brainstem, which in turn control elements of feeding behaviour operating on short and long timescales.

Abstract To reduce the unpleasant flavor in tea infusion made from summer fresh leaves and lessen tea resource wastage, a short‐term cycled heaping method, addressing the temperature/moisture variations during prolonged heaping, was introduced to produce high‐quality yellow tea with significantly enhanced taste and aroma. Furthermore, a hyperspectral approach was developed to anticipate such improvements. Specifically, short‐term cycled heaping reduced summer tea's astringency and bitterness while increasing sweetness. Using near‐infrared spectroscopy, the multiplicative scatter correction (MSC)–support vector machine (SVM) model predicted tea umami with 66.25% precision and richness with 77.64% accuracy via standard normal variate (SNV)–SVM, based on epigallocatechin (EGC), epicatechin (EC), and gallocatechin gallate (GCG) variations. Aroma enhancement was forecasted by a hyperspectral–electronic nose regression model, achieving over 81.50% prediction accuracy for summer tea aromas in the visible spectrum and surpassing 73.45% in the near‐infrared domain, primarily attributed to pentanal, propanal, toluene, ethyl propionate, and 2,3‐pentanedione variations. Overall, hyperspectral‐guided summer tea processing, particularly for summer‐harvested leaves, shows potential in offering a valuable screening tool, enhancing quality, and efficiency in the tea industry and promoting sustainable development.

This study used widely targeted and targeted metabolomics based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the non-volatile metabolites, volatile metabolites, and major quality components in congou black teas produced from the high-aroma black tea cultivars ‘Jinmudan’ and ‘Jinguanyin’, and it explored the differences in chemical characteristics between the two teas. The results showed that a total of 1 318 non-volatile metabolites were identified in the two teas, and the differential metabolites between them were most enriched in flavonoid-related synthesis pathways. Among them, catechins and quercetin-3-O-glucoside were significantly upregulated in ‘Jinmudan’ black tea, while chrysin and apigenin-7-O-neohesperidoside were significantly upregulated in ‘Jinguanyin’ black tea. A total of 759 volatile compounds were identified, among which 12 compounds, including β-ionone, geraniol, decanal and methyl benzoate, were the key aroma components of both teas. The results of relative odor activity value (ROAV) analysis indicated that aroma components such as indole, δ-decanolactone, trans-nerolidol, phenylacetaldehyde and jasmonone responsible for floral, fruity and milky aroma characteristics were more abundant in ‘Jinmudan’ black tea, which may be the key compounds contributing to the floral, fruity and peach-like aromas of ‘Jinmudan’ black tea. Aroma components such as methyl salicylate, (Z)-3-hexenol, and hexanol responsible for fresh and floral aromas were more abundant in ‘Jinguanyin’ black tea, which may be the key compounds contributing to its long-lasting aroma. The results of this study are helpful to elucidate the flavor and quality characteristics of ‘Jinmudan’ and ‘Jinguanyin’ black tea, providing a scientific basis for the development of black tea products from the excellent high-aroma tea cultivars ‘Jinmudan’ and ‘Jinguanyin’.

In order to explore the differences of taste and metabolites of different Ganoderma lucidum strains, the fruiting bodies of different Ganoderma lucidum strains were taken as samples, the taste of aqueous extracts of 21 different Ganoderma lucidum strains were determined by electronic tongue. The non-targeted metabonomics techniques of ultra high performance liquid chromatography and mass spectrometry were used. Combined with principal component analysis (PCA) and orthogonal partial least square discriminant analysis (OPLS-DA) and other statistical methods based on the results of taste cluster analysis, three different Ganoderma lucidum strains (GL229, GL219, GL236) were selected for metabolite identification and analysis. The results showed that the response values of sour, umami, bitter and salty taste of water extracts of different Ganoderma lucidum strains were quite different. A total of 6057 metabolites were identified from the water extracts of three different Ganoderma lucidum strains. There were 1282, 1311 and 1966 differential metabolites between GL219 and GL229, GL236 and GL229, GL219 and GL236, respectively. There were 123 differential metabolites among the three control groups, including organic acids and their derivatives, benzene ring compounds, organic oxygen compounds, organic heterocyclic compounds, lipids and lipid compounds. The main differential metabolites were Jamaicamide C, 2-isopropylmalicacid, 1-naphthylamine, tyramine, genipin and so on. The differential metabolites L-glutamine, glutamine, cinchonine, solanidine, phenylacetaldehyde and dehydrocholicacid were flavor substances, which contributed to the taste differences of water extracts of different Ganoderma lucidum strains. This study showed that metabonomics could be used to analyze the compositions differences of Ganoderma lucidum with different taste. Therefore, it could provide a theoretical basis for the material basis of Ganoderma lucidum taste.

In order to develop eggplant hybrids with consumer acceptance, an organoleptic evaluation of fruits in two different sets of eggplant genotypes was conducted by a panel of 15 judges with 21 descriptors, following a quantitative descriptive analysis (QDA). In 2023, twenty genotypes were evaluated as the first set to identify suitable parents for hybridization. The results showed significant variation in odour, appearance, texture, flavor and taste, and overall quality attributes. From the first set, five genotypes (Ponni, Vengeri, IC618016, IC636521, and IC624240) were selected to produce ten F1 hybrids, and they were further evaluated, along with parents and three popular varieties as check in 2024. In the second set, many descriptors showed no significant variation. F1 hybrid, Vengeri x IC636521, showed higher yield and overall quality attributes, and most of the other hybrids (seven) were high yielders over popular checks with on par for overall quality. The findings suggest the role of organoleptic evaluation in selection and development of quality breeding materials.

The paper considers the problems of physical modification of starch products and other food ingredients. The main trends and directions of innovative activity characteristic of the ingredient market have been described. As a result of the experiments, a method for modifying starches, starch products and complex food additives has been developed to improve their microbiological, physicochemical and organoleptic characteristics. It has been proven that when exposed to infrared radiation with a wavelength of 7–10 microns on a layer of a product 1 cm thick for 1 minute, the number of mesophilic aerobic and facultative anaerobic microorganisms in such a product is reduced to zero. At the same time, the mass fraction of reducing substances as a result of such treatment more than doubles, which indicates the occurrence of the dextrinization process. It is possible to process both starch products that act as carriers in complex mixtures and ready-made additives after completion of the mixing process. The mass fraction of moisture during infrared processing decreases by less than 1 % for maltodextrins and by less than 2 % for complex food additives, which characterizes the resulting technological losses as acceptable. Changing the granulometric composition of complex additives under the influence of infrared radiation improves the flowability of the product, increases the uniformity of distribution of flavoring substances over the surface of the carrier, which in turn makes it possible to reduce the dosage of complex additives in the manufacture of meat and confectionery products. Based on the results obtained, technological diagrams have been developed and described showing the production process step by step, indicating all significant parameters.

Comparative studies of related but ecologically distinct species can reveal how the nervous system evolves to drive behaviors that are particularly suited to certain environments. Drosophila melanogaster is a generalist that feeds and oviposits on most overripe fruits. A sibling species, D. sechellia, is an obligate specialist of Morinda citrifolia (noni) fruit, which is rich in fatty acids (FAs). To understand evolution of noni taste preference, we characterized behavioral and cellular responses to noni-associated FAs in three related drosophilids. We find that mixtures of sugar and noni FAs evoke strong aversion in the generalist species but not in D. sechellia. Surveys of taste sensory responses reveal noni FA- and species-specific differences in at least two mechanisms-bitter neuron activation and sweet neuron inhibition-that correlate with shifts in noni preference. Chemoreceptor mutant analysis in D. melanogaster predicts that multiple genetic changes account for evolution of gustatory preference in D. sechellia.

The aroma and taste profiles of Qingxiang Tieguanyin tea from different regions were determined through sensory evaluation and quantitative descriptive analysis of sensory attributes. By gas chromatography-mass spectrometry (GC-MS), biochemical composition analysis, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and metrological statistical analysis, the aroma and taste constituents of the tea were determined. The correlation between aroma and taste components and aroma and taste attributes was explored by correlation analysis and regression analysis, and the correlation between taste components and taste attributes was verified through experiments. The results showed that the sensory quality of Qingxiang Tieguanyin tea had regional characteristics and the aroma composition was dominated by terpenoids, followed by esters. Water content, water extract content, total tea polyphenols content and theaflavins content were the major biochemical factors responsible for the taste quality.

The effects of different ultrasonic powers (0, 600, 800, 1000 and 1200 W) assisted quantitative cooking on the quality of tea-flavored beef were investigated by monitoring the yield, color, texture, electronic nose, free amino acids and flavoring nucleotides. The results showed that ultrasound-assisted quantitative cooking could improve the yield of tea-flavored beef. The yield reached 80.77% and the textural characteristics also improved when treated with 800 W ultrasound power, but the a* value and b* value were not significantly affected (P>0.05). When the ultrasonic power was greater than 800 W, the a* value and L* value of stewed beef were significantly reduced, and the b* value was significantly increased (P

Summary: Around 40% of cancer patients undergoing chemotherapy are malnourished, i.e. they suffer from an imbalance between nutritional intake and requirements, particularly in terms of energy and protein. This condition is deleterious, as it can lead to a loss of quality of life for the patient, increased mortality, and higher risks of recurrence and progression. In cancer patients, the onset of undernutrition is mainly due to reduced food intake and metabolic alterations, mainly due to the side effects of chemotherapy treatments. Indeed, treatment can lead to alterations in taste and smell, as well as loss of appetite, nausea, difficulty swallowing … Consequently, it is advisable to adapt the patient's nutritional management according to the degree of severity.The aim of this work is to propose food solutions providing protein enrichment to limit muscle loss and energy enrichment to limit weight loss. More specifically, culinary creativity sessions were conducted to propose enriched versions of standard recipes and a preference tests was conducted with patients to evaluate the recipes.The culinary workshop involving multidisciplinary experts (chefs, sensory and nutrition experts) led to the development of enriched recipes for oncology services, a starter, a main course and a dessert. A survey was then carried out with 237 cancer patients and measured their appreciation of the recipes developed. Using nutritional, sensory and preference performances of experimental recipes allowed to define the optimum variants to propose to undernourished patients.This study demonstrated the value of involving chefs and patients in the creation of enriched recipes in order to offer tasty, nutritious and adapted meals.

The taste of fruits is an important attribute of fruit quality. The taste substances in fruits stimulate the taste buds to produce taste sensations, which are transmitted through the gustatory nerves into the neural center, finally entering the cerebral cortex. The major taste substances in fruits are soluble sugars, organic acids, polyphenols, alkaloids, and other bitter substances. These taste substances altogether contribute to the unique taste of fruits. Taste regulation of fruit products such as canned fruits, dried fruit products, liquid fruit products, jams and preserved fruits has received increasing attention, and there are a growing number of studies on methods for the regulation of fruit product taste. Many methods including electronic tongue technology, molecular sensory science, and quantitative descriptive analysis have been applied for studying the taste of fruits. This article provides an overview of taste substances in fruits and fruit products and methods for their taste regulation, and introduces commonly used methods in fruit taste research, aiming to provide theoretical guidance for research in the field of fruit taste.

An electronic nose and solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyze the volatile flavor substances of roasted Cololabis saira with different pretreatments: fresh fish, brining and ultraviolet radiation (UVR) followed by cold air drying (CAD). Their taste and flavor characteristics were determined using an electronic tongue and sensory evaluation, respectively. The electronic nose results showed that the three groups had completely different odor profiles. A total of 38 volatile flavor compounds were detected, including 11 aldehydes, 4 alcohols, 5 ketones, 13 hydrocarbons and nitrogenous compounds, contributing to the flavor characteristics of roasted C. saira dominated by fatty as well as grassy and fishy aromas. There were significant differences in the contents of key flavor compounds among the three groups. More volatile flavor compounds were accumulated in the UVR-CAD group, which enriched the flavor characteristics with unique refreshing and burnt aromas. The electronic tongue results showed that saltiness, umami and umami aftertaste were important taste indicators of roasted C. saira, and UVR-CAD enhanced the taste of roasted C. saira by enriching its saltiness and umami aftertaste. The results of sensory evaluation showed that the appearance, smell, taste and mouthfeel of roasted C. saira pretreated by UVR-CAD were improved, which was characterized by golden color, compact texture, rich fatty aroma, pleasant taste and aftertaste. As a result, the sensory acceptability was significantly improved. In summary, UVR-CAD brought a richer flavor to roasted C. saira than the fresh control and brining pretreatment.

For Ukrainians, potatoes are a key foodstuff and the most important strategic crop in the vegetable segment, and therefore it is vital to investigate the quality characteristics of potato tubers. The purpose of this study was to investigate the influence of various meteorological factors on the taste and starch content of tubers of different potato cultivars. The study employed laboratory, analytical, mathematical, and statistical methods. Both positive and negative correlation between starch content in tubers, taste, average monthly temperature, and precipitation were found in cultivars of different ripeness groups. For some potato cultivars, the positive effect on the starch content in tubers was due to the synergistic interaction of temperatures in August and precipitation in July, while for other cultivars this effect was determined by temperature and precipitation in August. It was found that an increase in temperature in August contributed to the improvement of the taste characteristics of early-ripening cultivars, while for middle early and mid-ripening genotypes, increased temperatures in June and August were key factors, and middle-late cultivars responded to increased precipitation in August. For each of the 19 cultivars studied, periods with a positive effect of average monthly temperature and precipitation on the improvement of taste were identified. The cluster analysis helped to identify potato cultivars with high starch content – Lietana, Opillia, Vzirets, and Oleksandryt, with high taste qualities – Lietana, Mezhyrichka 11, Vzirets, Avanhard, Partner, Oleksandryt, Fanatka, Rostavytsia, and Opillia. The findings of this study can serve as a scientific basis for the formulation of policies aimed at mitigating the effects of climate change and adapting existing cultivars to support sustainable potato production in a particular region and creating new plastic potato genotypes with sustainable quality characteristics

Summary: Background & Aims: Chemosensory dysfunction is one of the hallmarks of a COVID-19 infection. While most patients recover within a few weeks after infection, in 5–10% of the patients chemosensory dysfunction turns into a long-term problem. While olfactory loss has been extensively investigated, information regarding taste and trigeminal function has remained scarce. The COVORTS study was set up to assess the natural progression of olfactory, taste and trigeminal alterations in a prospective cohort of COVID-19 patients. Methods: We included 76 patients aged between 18-60 years old with olfactory dysfunction (>1 month) after a recent (

Sweet and salty tastes are highly palatable and drive food consumption and potentially uncontrolled eating, but it remains unresolved whether the ability to recognize sweet and salty affects food reward and uncontrolled eating. We investigate the association of sweet and salty taste recognition with liking and wanting and uncontrolled eating. Thirty-eight, mainly female (68%) participants of the Obese Taste Bud study, between 22 and 67 years old, with a median BMI of 25.74 kg/m2 (interquartile range: 9.78 kg/m2) completed a taste test, the Leeds Food Preference Questionnaire to assess food reward, the Power of Food Scale (PFS) and the Three-Factor Eating Questionnaire to assess different aspects of uncontrolled eating. Better salty taste recognition predicted greater implicit wanting for high-fat savory foods (β = 0.428, p = 0.008) and higher PFS total (β = 0.315; p = 0.004) and PFS present subscale scores (β = 0.494, p = 0.002). While neither sweet nor salty taste recognition differed between lean individuals and individuals with obesity, those with greater trait uncontrolled eating showed significantly better salty taste recognition (U = 249.0; p = 0.009). Sweet taste recognition did not associate with food reward or uncontrolled eating. Better salty but not sweet taste recognition associates with a greater motivation for, but not liking of, particularly savory high-fat foods and further relates to greater loss of control over eating. Salty taste perception, with taste recognition in particular, may comprise a target to modulate food reward and uncontrolled eating. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was conducted to investigate the effect of inoculation with Exiguobacterium profundum FELA1 isolated from traditional shrimp paste and koji on the taste, flavor characteristics, and bacterial community of rapidly fermented shrimp paste. E-nose and e-tongue results showed higher levels of alcohols, aldehydes, and ketones, enhanced umami and richness, and reduced bitterness and astringency in samples of shrimp paste inoculated with fermentation (p < 0.05). Eighty-two volatile compounds were determined using headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPEM-GC-MS). The contents of 3-methyl-1-butanol, phenylethanol, isovaleraldehyde, and 2-nonanone in the inoculated samples were significantly increased (p < 0.05), resulting in pleasant odors such as almond, floral, and fruity. High-throughput sequencing results showed that the addition of koji and FELA1 changed the composition and abundance of bacteria and reduced the abundance of harmful bacteria. Spearman's correlation coefficient indicated that the alcohols, aldehydes, and ketones of the inoculated fermented samples showed a strong correlation (|ρ| > 0.6) with Virgibacillus and Exiguobacterium, which contributed to the formation of good flavor in the fast fermented shrimp paste. This study may offer new insights into the production of rapidly fermented shrimp paste with better taste and flavor. [ABSTRACT FROM AUTHOR]

It is important to improve the overall quality of rice grown in northeastern China, which is famous for its high yield. Therefore, it is necessary to study the quality of japonica rice resources in the region. This study analyzed 71 rice samples from the Liaoning, Heilongjiang, and Jilin Provinces, focusing on grain shape, endosperm composition, and taste. Significant regional differences were observed in taste and edibility, with the samples from Heilongjiang and Jilin generally scoring higher taste value, which was significantly higher than the Liaoning variety. However, the Liaoning varieties were more stable in terms of the sensory evaluation of taste. Obvious differences in grain length were detected among the samples, with the varieties from Jilin and Heilongjiang Provinces predominantly having short and medium-to-long grains, respectively, and those from Liaoning Province having diverse grain shapes. However, there was no correlation between grain shape and taste. This indicated that the taste of rice is not affected solely by its external morphology but also by multiple interacting factors. There were significant differences in endosperm composition among the three provinces, but the amylose content of the tested varieties was generally less than 18%, and the protein content was about 6%. Additionally, the Jilin Province varieties had the lowest apparent amylose content and long chain of amylopectin (Fb3), the Heilongjiang Province varieties had the lowest protein content, and there were more medium chains of amylopectin. Notably, protein content was negatively correlated with taste but positively correlated with pasting properties. It can be seen that the premise of varieties in different provinces showing good taste characteristics is to ensure the content of amylose and protein is low, and adjust the proportion of amylopectin chain length. [ABSTRACT FROM AUTHOR]

Tomato with prolonged fruit shelf life and improved postharvest quality would be an interesting commodity for breeders and consumers. A weak ethylene receptor mutant of experimental tomato, Sletr1-2, exhibits extended fruit shelf life without any undesirable pleiotropic effects. In this study, we elucidate the impact of Sletr1-2 mutation on the plant growth and fruit quality of the near-isogenic line containing the Sletr1-2 locus (NIL-Sletr1-2) under the genetic background of commercial tomatoes. The heterozygote line of BC3F1 and homozygote line of BC3F1, NIL-Sletr1-2 were generated by crossing the original Sletr1-2 mutant with commercial tomato cultivar 'Intan' and backcrossed three times. The plant growth and fruit quality were evaluated to identify the impact of Sletr1-2 mutation on NIL-Sletr1-2. The results showed that NIL-Sletr1-2 resulted in a longer fruit shelf life compared to BC2F1 and also 'Intan' while they have a smaller fruit size compared to BC3F1 and also resulted in orange-color fruit. These results indicate that Sletr1-2 mutation has favorable impacts on the postharvest quality of NIL-Sletr1-2 tomato fruit, resulting in improving fruit shelf-life, but still producing a smaller fruit size. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: As the intermediate nucleus in the brainstem receiving information from the tongue and transmitting information upstream, the rostral portion of the nucleus tractus solitarius (rNTS) is most often described as a "taste relay". Although recent evidence implicates the caudal NTS in a broad neural circuit involved in regulating ingestion, there is little information about how cells in the rNTS respond when an animal is eating solid food. Methods: Single cells in the rNTS were recorded in awake, unrestrained rats as they explored and ate solid foods (Eating paradigm) chosen to correspond to the basic taste qualities: milk chocolate for sweet, salted peanuts for salty, Granny Smith apples for sour and broccoli for bitter. A subset of cells was also recorded as the animal licked exemplars of the five basic taste qualities: sucrose, NaCl, citric acid, quinine and MSG (Lick paradigm). Results: Most cells were excited by exploration of a food-filled well, sometimes responding prior to contact with the food. In contrast, cells that were excited by food well exploration became significantly less active while the animal was eating the food. Most cells were broadly tuned across foods, and those cells that were recorded in both the Lick and Eating paradigms showed little correspondence in their tuning across paradigms. Discussion: The preponderance of robust responses to the appetitive versus the consummatory phase of ingestion suggests that multimodal convergence onto cells in the rNTS may be used in decision making about ingestion. [ABSTRACT FROM AUTHOR]

Taste perception plays a pivotal role in guiding nutrient intake and aiding in the avoidance of potentially harmful substances through five basic tastes - sweet, bitter, umami, salty, and sour. Taste perception originates from molecular interactions in the oral cavity between taste receptors and chemical tastants. Hence, the recognition of taste receptors and the subsequent perception of taste heavily rely on the physicochemical properties of food ingredients. In recent years, several advances have been made towards the development of machine learning-based algorithms to classify chemical compounds' tastes using their molecular structures. Despite the great efforts, there remains significant room for improvement in developing multi-class models to predict the entire spectrum of basic tastes. Here, we present a multi-class predictor aimed at distinguishing bitter, sweet, and umami, from other taste sensations. The development of a multi-class taste predictor paves the way for a comprehensive understanding of the chemical attributes associated with each fundamental taste. It also opens the potential for integration into the evolving realm of multi-sensory perception, which encompasses visual, tactile, and olfactory sensations to holistically characterize flavour perception. This concept holds promise for introducing innovative methodologies in the rational design of foods, including pre-determining specific tastes and engineering complementary diets to augment traditional pharmacological treatments. [ABSTRACT FROM AUTHOR]

Baccaurea ramiflora Lour. is a new kind of underutilized wild fruit tree; the metabolic reasons for its fruit flavor changes are not yet clear. In this study, the pink flesh of this excellent tasting fruit (BR) was used to reveal the metabolic causes of taste variations through five developmental stages. We identified 154 common differential metabolites of different developmental stages based on non-targeted metabolomics analysis. The accumulation of sugar and fatty acids increased significantly after 73 days, while citric acid decreased significantly. Flesh color accumulation mainly occurred 53 days ago, and vitamin accumulation occurred after 93 days. Interestingly, L-sorbose and 5- hydroxyindole-3-acetic acid were positively correlated with the sugar--acid ratio but negatively correlated with titratable acids. It indicated that L-sorbose and 5-hydroxyindole-3-acetic acid may be taste biomarkers of BR B. ramiflora. The results provided new metabolic lines of evidence for the taste variation during the ripening process of B. ramiflora. [ABSTRACT FROM AUTHOR]

Consumer perception towards Hatsun dairy products involves understanding how consumer perceive the brand, its products, and the overall reputation on the market. It includes the factors such as product quality, taste, pricing, packaging, availability, and customer service. The study adopted the survey method research approach to collect data from the selected people. The data has been analysed using various statistical tools. The author briefly examined the consumer perception towards Hatsun products including its objectives. It is found that the customer is highly satisfied with the price and quality of Hatsun products. If the Hatsun takes required steps to satisfy their customer, it creates an invariant position in the minds of the customer. [ABSTRACT FROM AUTHOR]