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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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 Food & Fermentation Industries is the property of Food & Fermentation Industries 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 Food & Fermentation Industries is the property of Food & Fermentation Industries 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 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 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.)

Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with a short shelf life due to nature have been preserved via FD in recent years. The success of the drying technique is thanks to the high retention ability of the bioactive compounds and the flavor of the sample. However, the high cost and energy consumption of FD limit its usage in several fields. Freezing, primary drying, and secondary drying, which take place in the same device, are the stages of FD. In addition, several parameters, including pretreatment, size, temperature, sample species, time, and pressure, affect the FD process. These parameters are controlled to increase the effectiveness of FD on the samples. Moreover, FD has been compared with other drying techniques including hot air drying, microwave drying, vacuum drying, and solar drying to determine its protective capability. It has also been applied to the valorization of waste products, which is a common problem worldwide. For valorization, microencapsulation and powder production have been achieved using FD. In recent years, studies on the effects and use of FD on various materials increased, providing new aspects for the future of science and food industry. [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.)

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 investigated the physicochemical properties influencing the sensory characteristics of long-term aged ganjang. Eight ganjang samples aged 3, 10, and 15 years were obtained from three different manufacturers and analyzed for physicochemical characteristics, sensory profiles, and consumer acceptability. The proximate composition (moisture, ash, protein, and crude fat), total solids, salinity, acidity, pH, color (L, a, b, chrome, and hue), 27 free amino acids (FAAs), and volatile compounds were analyzed. Quantitative descriptive analysis was performed by 11 trained panelists for sensory profiles and 102 consumers evaluated consumer acceptability (overall, appearance, odor, taste/flavor, and mouthfeel). The results demonstrated a positive correlation between the aging period and increases in total solids, proteins, crude fat, acidity, color hue, FAA, major volatile compounds, and overall consumer acceptability. Specifically, correlation maps by partial least squares regression between descriptive attributes and FAAs or volatile compounds revealed that these components significantly affected consumer acceptability. Furthermore, sensory attributes such as color intensity, viscosity, sweetness, umami, and aftertaste were positively correlated with consumer preference, whereas attributes such as greenish-brown color, fish sauce-like flavor, and moldy notes were negatively correlated. Overall, these findings could be utilized to enhance the marketability and consumer appeal of long-term aged ganjang products by providing objective information supporting premium values. [ABSTRACT FROM AUTHOR]

Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat. Additionally, myofibrillar proteins serve as significant substrates for the adsorption of volatile flavor compounds, including aldehydes, alcohols, ketones, and sulfur and nitrogen compounds, which contribute to the overall flavor profile of meat products. A series of chemical reactions occur during the processing, storage, and transportation of meat products. Oxidation is one of the most significant reactions. Oxidative modification can alter the physical and chemical properties of proteins, ultimately impacting the sensory quality of meat products, including flavor, taste, and color. In recent years, considerable attention has been focused on the effects of protein oxidation on meat quality and its regulation. This study investigates the impact of myofibrillar protein oxidation on the sensory attributes of meat products by analyzing the oxidation processes and the factors that initiate myofibrillar protein oxidation. Additionally, it explores the control of myofibrillar protein oxidation and its implications on the sensory properties of meat products, providing theoretical insights relevant to meat processing methods and quality control procedures. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development 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.)

In order to study the availability of maltol-β-D-glucoside in cigarette flavoring, a comparative study was conducted on the stability, thermal pyrolytic behavior rate and fragrance application effect of maltol and maltol-β-D-glucoside. The results showed that the placement stability and thermal stability of maltol-β-D-glucoside were significantly higher than those of maltol. The main thermal cracking product of maltol-β-D-glucoside was maltol. Adding maltol-β-D-glycoside to cigarettes in different ways could achieve different flavoring effects. The thermal decomposition transfer rate of maltol-β-D-glucoside to mainstream smoke particulate matter was 1.46%, which was lower than the transfer rate of maltol (3.83%). However, cigarettes with added maltol-β-D-glucoside had better aroma release uniformity and stability than those with maltol. Therefore, maltol-β-D-glucoside was a precursor of flavors with good stability and aroma uniformity, which had certain advantages in the field of cigarette flavoring. [ABSTRACT FROM AUTHOR]

To address the issues of complexity, low accuracy, high personnel requirements, and inability to adapt to the demand for large-scale real-time monitoring in the current detection methods for flavoring content and uniformity in tobacco, a characterization method for the uniformity of flavoring in tobacco based on hyperspectral detection had been developed. The method utilized a self-developed hyperspectral system to capture fluorescence hyperspectral images of tobacco before and after flavoring, and performed weighted unmixing on the fluorescence hyperspectral images. Based on the unmixing coefficients, a characterization index R for the content of flavoring applied to tobacco leaves was established, and the coefficient of variation (CV) of R was used to represent the uniformity of flavoring in the tobacco. Verification conducted on flavored tobacco leaves from actual production lines, it was found that the magnitude of R was positively correlated with the content of flavoring in the tobacco, and the CV could accurately determine the uniformity of flavoring in the tobacco. This method could be used for the detection and monitoring of flavoring quality of an known fragrance samples in the actual production process of tobacco. [ABSTRACT FROM AUTHOR]

Chemical analysis showed that pH, b* values, myosin turbidity, carbonyl content, and surface hydrophobicity elevated in hooked, trawl‐net, and radar‐net hairtail (Trichiurus haumela, HH, TH, and RH) muscles with the prolonged cryopreservation time (‐18℃, 120 d). In contrast, L*, a* values, textural properties, and myosin solubility existed decreasing trends. Microstructural results showed that freezing resulted in disordered myofibrils, decreased collagen fibers, widened myofibrillar space, and increased fragmentation in hairtail muscles. Furthermore, volatile flavor analysis suggested that aldehydes, ketones, alcohols, and amines were the key factors for the overall flavor formation in hairtails during cold storage. Pearson correlation coefficient analysis revealed that the color, texture, and protein oxidation had close correlations with VOCs. Among the three different kinds of hairtail, fresh RH fillets exhibited an attractive aroma with high economic value, long‐term frozen TH muscle tissues were prone to deterioration in texture, microstructure, and flavor, and the HH samples presented stable quality characteristics and storage performance. [ABSTRACT FROM AUTHOR]

Bean paste is a traditional Chinese fermented condiment, which is loved by consumers for its pleasant flavor and nutritional properties. However, the microbial communities and related flavor compounds in bean paste remain unclear. We studied the correlation between the core functional microorganisms and flavor compounds in bean paste samples at different fermentation stages. Bacterial and fungal communities changed significantly during fermentation. The results indicated that the dominant bacterial genera were Staphylococcus, Lactococcus, and Bacillus. The dominant fungi were Aspergillus and Lichtheimia. During the early and late stages of bean paste fermentation, alcohols, hydrocarbons, esters, and phenols were the main flavor compounds detected. The types and proportions of alcohols and esters in the bean pastes fermented for different durations were similar, whereas the relative contents of phenols and hydrocarbons were higher in the later stages of fermentation. Correlation analysis revealed that core functional microorganisms played a key role in the fermentation process, and the potential correlation between bacterial genera and flavors was stronger than that of fungal genera. Staphylococcus abundance was significantly correlated with the flavor levels of ethyl oleate, ç‐pinene, diallyl disulfide, á‐myrcene, D‐limonene, and tetradecanoic acid, ethyl ester. The abundance of Aspergillus and Lichtheimia was significantly correlated with the flavor levels of á‐myrcene, ç‐pinene, and DL‐3‐phenyllactic acid. This study explored the relationship between microorganisms and flavor compounds in bean paste to deepen our understanding of the mechanism of flavor formation for bean paste. [ABSTRACT FROM AUTHOR]

Red sour soup is a Guizhou specialty condiment made by the natural fermentation of tomatoes and chili. In this study, three components (tomato acid, chili acid, and tomato and chili mixed acid) of split‐fermented red sour soup were explored to compare the quality characteristics and microbial communities in the middle and late fermentation stages. The titratable acidity of mixed acids was lower than that of tomato acid and chili acid in the middle stage, but it was significantly increased in the late stage. The cell viability of lactic acid bacteria was mostly higher than that of yeasts during the whole fermentation. Also significantly increased in the late stage of fermentation were sensory scores and the signal intensity of sour substances. However, the signal intensity of both bitter and salty substances decreased, and the total amount of free amino acids was reduced. In addition, the antioxidant capacity of the samples and the dominant microorganisms were different between the two fermentation stages, Lactobacillus and Kazachstania were the key common genus of the different components of split‐fermented red sour soup. It is anticipated that this study would provide us an insight into the quality characteristics and microbial communities of split‐fermented red sour soup. [ABSTRACT FROM AUTHOR]

Poria cocos (Schw.) wolf (P. cocos) is an important medicinal material with both therapeutic and edible properties. This study investigated volatile constituents, amino acids, proteins, polysaccharides, triterpenoid ingredients, and alcohol-soluble extracts on P. cocos during eight drying processes. A total of 47 volatile components were found and identified; the main volatile components of shade drying (SD) and hot-air drying at 50 °C (HD50) were esters and alcohols, while for drying in hot air at 60 °C~100 °C (△ = 10 °C) and infrared drying (ID), the main compounds were aldehydes and hydrocarbons. The amino acids in P. cocos remained the same when dried with various methods. Compared with SD samples, with the temperature increase, the content of amino acids showed a trend of first decreasing and then increasing, while the content trend of proteins was the opposite. The HD70 samples had the highest content of polysaccharide, triterpenoid ingredients, alcohol-soluble extracts, and antioxidant activity. Furthermore, volatile compounds showed a correlation between non-volatile constituents. This research provides evidence that the aroma, active components, and activity of P. cocos were affected by the drying method. [ABSTRACT FROM AUTHOR]

BACKGROUND: Traditional sun‐drying aquatic products are popular and recognized by customers, owing to their unique flavor and long‐term preservation. However, the product quality and production efficiency cannot be guaranteed. Cololabis saira is rich in unsaturated fatty acids, which are susceptible to hyperoxidation during the drying process. This study aimed to make clear the role of ultraviolet (UV) radiation in flavor formation during drying processes of Cololabis saira to develop a modern drying technology. RESULTS: Lipid oxidation analysis revealed that moderate hydrolytic oxidation occurred in the UV‐assisted cold‐air drying group due to the combined influence of UV and cold‐air circulation, resulting in the thiobarbituric acid reactive substances value being higher than that of cold‐air drying group but lower than the natural drying group. Hexanal, heptanal, cis‐4‐heptenal, octanal, nonanal, (trans,trans)‐2,4‐heptadienal, (trans,trans)‐2,6‐nonanedial, 1‐octen‐3‐ol, heptanol, 2,3‐pentanedione, 3,5‐octadien‐2‐one and trimethylamine were identified as the characteristic flavor odor‐active compounds present in all Cololabis saira samples. Yet, during the natural drying process, sunlight promoted the lipid oxidation, resulting in the highest degree of lipid oxidation among three drying methods. Light and heat promoted lipid oxidation in Cololabis saira prepared through natural drying process, leading to a large accumulation of volatile compounds, such as 3‐methylbutyraldehyde, 2,3‐pentanedione, 1‐propanol, and 3‐pentanone. Cold air circulation inhibited lipid oxidation to some extent, resulting in a blander flavor profile. More cis‐4‐heptenal, cis‐2‐heptenal, octanal and 2‐ethylfuran accumulated during the UV‐assisted cold‐air drying process, enriching its greasy flavor and burnt flavor. CONCLUSION: UV‐assisted cold‐air drying could promote moderate lipid oxidation, which is beneficial for improving product flavor. To sum up, UV radiation played a crucial role in the flavor formation during the drying process of Cololabis saira. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Grape pomace (GP) is a waste product of the winemaking process and has been proposed as a nutritionally beneficial ingredient, as it contains phenolic compounds, dietary fiber, and antioxidant activity. It can be a polarizing ingredient due to its flavor components. Familiarity has been found to influence consumers' preferences and sensory perception of food. A sensory test was conducted to evaluate the acceptance, sensory perception, and emotional response to pasta sauces containing GP (3% [3GP], 6% [6GP], 9% [9GP] by volume and control without GP addition). The sensory trials included wine consumers (n = 44) and nonconsumers of wine (n = 58) to determine how consumers' familiarity with the flavor properties of GP influenced their perception of the pasta sauce. Overall, the addition of GP decreased the liking scores of the GP‐containing sauces, but the wine consumers' hedonic scores for the control, 3GP, and 9GP were significantly higher than the nonconsumers. Both consumer groups identified that the samples with a higher amount of GP addition were associated with sour, bitter, astringency, grainy, and gritty attributes. However, the wine consumers used more positive emotions to describe their emotional response to the GP‐containing samples. The study identified that GP led to off‐flavors and textures in the pasta sauces. Practical Application: GP is currently a waste product, but it has many nutritional benefits. Consumers are increasingly looking for nutritional benefits from their food. When incorporated into pasta sauces, GP decreased the acceptance of the pasta sauce and negatively impacted the flavor and texture. Familiarity has been found to impact consumer acceptance, and wine consumers had a more positive emotional response and higher hedonic scores in response to the GP‐containing pasta sauce than nonconsumers of wine. [ABSTRACT FROM AUTHOR]

ABSTRACT Roasted peanuts (OPs) are more often used in daily life than boiled peanuts (BPs); the main reason may be related to the pleasurable flavor in OPs. This study comparatively investigated the effects of boiling and roasting on nutritional components contents, taste, and aroma to reveal the advantages of roasting in terms of the nutrition and flavor of peanuts. Results showed that boiling increased fat content to 54.47% of peanuts, diluted or reduced sugar content to an undetectable level, noticeably changed the contents of poly/monounsaturated fatty acids, and significantly decreased the content of free amino acid (FAA, 1.05 mg/g peanuts) in peanuts. Roasting simply decreased the contents of sugar and FAA to 2.78 and 1.82 mg/g peanuts, respectively. Compared with roasting, boiling had more discernible effects on fatty acids and FAAs. Both BPs and OPs have good dietary lipid quality. In terms of flavor, OPs had more FAAs (2 types) that contributed remarkably to the taste of peanuts than BPs (0 types), more volatile substances (40 types) than BPs (12 types), and a higher number of key volatile aroma components (8 types) than BPs (3 types). That is, roasting induced a relatively small effect on nutritional components and gave peanuts a richer taste and stronger aroma than boiling; therefore, roasting is an ideal peanut processing method. This study proved the different changes in peanuts caused by boiling and roasting on a material basis and corroborated the irreplaceability of roasting in peanut processing. [ABSTRACT FROM AUTHOR]

In this paper, we continue the study of a version of the paired-domination game recently introduced by the authors that embraces both the domination and the matching flavor of the game. The game is played on a graph G by two players, named Dominator and Staller. The players take turns choosing a pair of adjacent vertices of G such that neither vertex in the pair has yet been chosen and the vertices in the pair must dominate at least one vertex not dominated by the previously chosen vertices. This process eventually produces a paired-dominating set of vertices of G; that is, a dominating set in G that induces a subgraph that contains a perfect matching. The game paired-domination number γ gpr (G) of G is the number of vertices chosen when Dominator starts the game and both players play optimally, and the Staller-start game paired-domination number γ gpr ′ (G) of G is the number of vertices chosen when Staller starts the game and both players play optimally. In this paper, we determine the game paired-domination numbers γ gpr (G) and γ gpr ′ (G) when the graph G is a path P n on n vertices. We show that γ gpr (P n) = 2 ⌈ n 3 ⌉ for all n ≥ 2 , unless n = 4 , in which case γ gpr (P n) = 2 , and we show that γ gpr ′ (P n) = 2 ⌈ n + 1 3 ⌉ for all n ≥ 2 , unless n ∈ { 3 , 9 } , in which case γ gpr ′ (P n) = 2 3 n . Moreover we describe optimal strategies for both Dominator and Staller for the paired-domination game played on a path. [ABSTRACT FROM AUTHOR]

Buttermilk has many functional and nutritional impacts due to the presence of phospholipids and proteins in the membrane of fat cells. Based on this, the present study was designed to investigate the use of sweet buttermilk in free -fat strained yogurt (FFSY). For this purpose, ratios of 5, 10, and 15% (w/w) sweet buttermilk were used in the preparation of the yogurt base. This research was conducted in the form of a completely random design. On days 0, 5, 10, 15, and 20, the pH, dry matter (%), and protein (%) of the FFSY were evaluated. In addition, the viscosity (mPa.s) and the sensory analysis of the FFSY, including appearance, odor, taste & flavor, mouthfeel and, and general acceptance, were examined during the first and 20th days. The results showed that the pH of the samples containing buttermilk decreased more during shelf life (P > 0.05). Dry matter (%) decreased with increasing the buttermilk (%), although no significant change in dry matter was observed during the shelf life (P > 0.05). With increasing buttermilk (%), the protein (%) decreased and it did not change over the shelf life (P > 0.05). By reducing the buttermilk (%), the viscosity (mPa.s) also decreased (P > 0.05). The sensory evaluation test showed the FFSY containing 10% (w/w) buttermilk possessed the highest score for taste & flavor, mouthfeel, and general acceptance. Therefore, this treatment was selected as the best sample. In general, the present study showed that the use of buttermilk in the production of FFSY is functionally and practically useful. [ABSTRACT FROM AUTHOR]

Changes in the different stages of fruit processing are becoming a differentiating factor in coffee quality. Currently, generating delays in the processing of the fruit, that is, reserve, is a practice that can modify the sensory profile of the beverage. In this study, the fruit was reserved in three stages of maturity, two temperatures (15° and 20°C) and at two timepoints (24 and 48 h), establishing its chemical composition and sensory characteristics using analytical techniques such as liquid and gas chromatography. The state of maturity 1 showed an effect on malic and quinic acids due to the interaction of temperature and reserve time, while stage of maturity 3 showed an effect on glucose and fructose. The state of maturity 2 showed an effect of the reserve time on the same compounds of states 1 and 3, in addition to the content of defective beans and sucrose. The sensory quality expressed as the total SCA (Specialty Coffee Association) score and the attributes did not show treatments effect, the reserve of the fruit under the evaluated conditions presents an effect on the descriptors of the flavor. Extending the fruit reserve time from 24 to 48 h showed an increase in the groups of flavor descriptors associated with fruit and red fruits from 33.33 to 66.66% and from 34.04 to 65.95%. This implies that the constituent parts of the fruit such as the exocarp and mesocarp interact with the bean, leading to changes in the chemical composition and the improvement of the qualitative complexity of the sensory quality. This is a consequence of the increase in the frequency of the flavor descriptors of the fruit and red fruit category. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment 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.)

Lactic acid is closely linked to the safety and quality of baijiu, the traditional Chinese fermented alcoholic beverage. Produced by lactic acid bacteria during fermentation, it creates an acidic environment that inhibits the growth of spoilage organisms and harmful microbes, thereby enhancing the safety and stability of the final product. Additionally, lactic acid is a key contributor to baijiu's flavor profile, providing a smooth and rounded taste. Its levels can significantly impact consumer experience. An excess of lactic acid can result in a sour, undesirable flavor, while insufficient levels may lead to a flat and less appealing taste. Maintaining balanced lactic acid levels is crucial for ensuring that baijiu is both safe and enjoyable to drink, ultimately contributing to the product's success and marketability. This paper reviews the mechanisms of lactic acid production in baijiu, examines its effects on flavor and the potential causes of imbalances, explores regulatory measures for controlling lactic acid during brewing, and discusses the impact of these measures on baijiu's quality, taste, and yield, along with practical applications by various distilleries. The goal of this paper is to provide a reference for regulating lactic acid in the baijiu production processes. [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 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.)

Dry hopping is a technique of adding hops to beer during or after fermentation to enhance aroma and flavor. It results in an undesired phenomenon called hop creep: attenuated beer undergoes a secondary fermentation. The aim of the research was to evaluate practical aspects of hop creep. In laboratory conditions hop creep was evaluated in pasteurized and unpasteurized beers and the effect of hop separation from beer after 3 days of dry hopping was verified. Hop creep analyzed in beers brewed on a pilot scale (20 L) and an industrial scale (10 hL) allowed to observe the course of hop creep in various scales of production, and to compare the process in pressure and non-pressure conditions. The decrease in the apparent extract of beer caused by hop creep occurs only in unpasteurized beers, separation of hops after 3 days reduces the extent of hop creep. Hop creep occurs faster in top-fermented beers and is equally intense regardless of the scale of production. The use of pressure conditions during dry hopping extends the duration of the hop creep without affecting the final extract content of the beer (the final attenuation of beer is the same in pressure and non-pressure conditions). [ABSTRACT FROM AUTHOR]

A novel Qingke Baijiu was produced by the process of light-aroma Baijiu combined with high-temperature stacking process and using highland barley of Tibet as material. Three kinds of Qingke Baijiu samples were evaluated by quantitative descriptive analysis, and analyzed by liquid-liquid extraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry-mass spectrometry and analyzed by partial least squares regression analysis to clarify the aroma characteristic of the novel Qingke Baijiu and to investigate the influence of different manufacturing process. A total of 139 volatile compounds and 57 aroma compounds were detected in three samples, which included 11 aroma active compounds with odor active value (OAV) greater than 1. The total concentration of volatile compounds was 1.4 times higher after secondary fermentation. The sorghum and Zao aromas increased in the samples after secondary fermentation, where ethyl caprylate, ethyl caproate, ethyl isovalerate, and guaiacol were the corresponding key differential compounds. The sorghum and Zao aromas decreased after high-temperature stacking process, while floral aroma increased. Compared with the samples without high-temperature stacking process, the OAV of isoamyl acetate, guaiacol and 4-methylguaiacol increased, while the OAV of ethyl butyrate, ethyl caproate, and ethyl caprylate declined. After high-temperature stacking process, the concentration of isoamyl acetate increased, which lead to stronger floral aroma, and the concentration of butyric acid, ethyl caproate, ethyl caprylate, and ethyl decanoate declined, which lead to weaker sorghum aroma. [ABSTRACT FROM AUTHOR]

This study aimed to study the effects of three current popular high-temperature treatments (electric roasting, air frying and superheated steam) on the physicochemical properties and taste quality of grass carp meat. Physicochemical properties were analyzed by measuring pH, water holding capacity, color value, thiobarbituric acid reactive substance and protein carbonyl content of fish meat. Taste quality was characterized by measuring the free amino acids content and flavor nucleotides content of fish meat. The results showed that compared with the raw grass carp meat in the control group, the indexes of physicochemical properties of grass carp meat processed by different high-temperature treatments were significantly increased in different degrees (P<0.05), which preliminarily revealed that the quality of fish meat would change differently under different high-temperature environments. After that, through the statistical analysis of two typical taste substances, free amino acids and flavor nucleotides, it was concluded that the content of taste substances in grass carp meat would also increase significantly after three high-temperature treatments (P<0.05). Among them, the change of air frying group was the most obvious, and its highest contents of free amino acids and flavor nucleotides were up to 338.78 mg/ 100 g and 1050.61 mg/100 g, which made it have the highest umami degree in the later stage. According to the comprehensive evaluation, three treatments all did not produce adverse performance in terms of physicochemical properties, air frying group performed well in terms of taste quality, indicating that grass carp meat treated by air frying had better edible quality. [ABSTRACT FROM AUTHOR]

Rice-flavor baijiu is a distilled Chinese spirit prepared from Xiaoqu culture. However, its dull taste may be a market limitation. In order to enhance the flavor profile of rice-flavor baijiu, two ester-producing yeast strains (Saccharomyces cerevisiae and Cyberlindnera fabianii) were inoculated for fermentation. At the end of the fermentation, the total alcohol and ester contents had also increased by 43.3% and 29.8%, respectively, and the number of ester species had increased by eight. Additionally, eleven flavor substances had significant contributions in the inoculated fermentation process, including several different esters and alcohols. A macrogenomic analysis revealed that the majority of the gene abundances associated with the alcohol, acid, and ester pathways were elevated by the third day of inoculated fermentation, and greater abundances of Saccharomyces cerevisiae, Cyberlindnera fabianii, Lichtheimia ramosa, Rhizopus delemar, and Rhizopus oryzaefive, annotated with these genes, were observed from either the pre-fermentation stage or post-fermentation stage. The results demonstrate that two added strains are associated with an increase in the content of the flavor substances. These findings may prove beneficial in enhancing the quality of rice-flavor baijiu through using inoculated fermentation with ester-producing yeast. [ABSTRACT FROM AUTHOR]

In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifact generation during high-temperature processes. Firstly, the repeatability and precision of the HVE method were evaluated through quantitative analysis of twelve volatile odor compounds across seven replicate extractions using gas chromatography–flame ionization detection (GC-FID). The results showed that the HVE system achieved a mean relative standard deviation (RSD) of 11.60 ± 1.79% and a recovery rate of 90.55 ± 4.56%, demonstrating its precision and reproducibility. Secondly, the performance of HVE was compared with solvent-assisted flavor evaporation (SAFE) and simultaneous distillation–extraction (SDE) for extracting flavor compounds from fried tilapia mince. The results indicated that HVE was more effective, particularly in extracting aldehydes and pyrazines, which are key contributors to the flavor profile. Finally, sensory evaluations supported these findings, showing that the odor profiles obtained through HVE were most similar to the original sample, with a similarity score of 72.55%, compared to 69.25% for SAFE and 60.29% for SDE. These findings suggest that HVE is a suitable method for the extraction and analysis of volatile compounds in complex food matrices such as fried tilapia mince. [ABSTRACT FROM AUTHOR]

This study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants. A central location test was conducted with frequent ice cream consumers (n = 106) to assess acceptance, attribute intensity rating, ideal intensity levels, and purchase intent against a control sample with caramel flavor. The mean overall liking score for all lucuma ice creams was moderate. The overall, aroma, and flavor liking scores were significantly higher (p < 0.05) for lucuma ice cream samples, whereas the control sample was liked significantly more for texture. The Terrasoul variant of lucuma ice cream was the most liked among all samples, and the control was liked the least. Only the Terrasoul ice cream sample was successful in delivering significantly strong caramel, fruit, and sweet flavor levels; the other lucuma ice cream samples were more comparable to the control. The inclusion of lucuma powder increased powdery mouthfeel perception, negatively impacting texture liking. Consumers perceived all ice cream samples to be weak in flavor and fell short of delivering ideal levels. The US consumers had low–moderate food neophobia scores for lucuma fruit, with 57% showing interest in buying lucuma ice creams. [ABSTRACT FROM AUTHOR]

Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers to paired beef brisket samples utilizing a newly developed low and slow cooking method. Briskets were collected from Australian carcasses with diverse eating quality. Half of the briskets (n = 24) were retained in Australia and their pair was exported to Texas for consumer sensory testing. Naïve consumers (Australia; n = 240) and familiar consumers (USA; n = 240) evaluated paired barbequed briskets for tenderness, juiciness, flavor liking, and overall liking from 0 to 100 using a visual analogue scale, and a weighted composite meat quality score was later calculated. Australian consumers scored briskets lower for tenderness (−4.84 ± 1.70 points) and juiciness (−4.44 ± 1.55 points) and higher for flavor liking (3.48 ± 1.58 points); however, there was no difference between the countries for overall liking (p = 0.75) and combined meat quality score (p = 0.88). Differences between Australian and US consumers' evaluations indicate that there is an impact of cultural background, potentially driven by Australia's naivety to the low and slow barbeque cooking method. [ABSTRACT FROM AUTHOR]

Baijiu is popular with a long history and balanced flavor. Flavor type is the most widely used classification mode for Baijiu. However, the evolutionary relationships of Baijiu flavor types and the differential markers between flavor types are still unclear, significantly impacting the development of the Baijiu industry. In this study, a total of 319 trace components were identified using gas chromatography–olfactometry–mass spectrometry and gas chromatography–mass spectrometry. Among them, 91 trace components with high odor active values or taste active values were recognized as flavor components. Then random forests were conducted to screen differential markers between the derived and basic flavor types, while a principal component analysis assessed their effectiveness in distinguishing the flavor types of Baijiu. Finally, 19 differential markers (including 3-methylbutyric acid, pentanoic acid, 2-butanol, 2,3-butanediol, ethyl pro-panoate, isobutyl acetate, ethyl butanoate, ethyl hexanoate, ethyl heptanoate, ethyl lactate, ethyl 2-hydroxy butanoate, isopentyl hexanoate, ethyl nonanoate, isopropyl myristate, ethyl tetradecanoate, ethyl benzoate, 2,4-di-t-butylphenol, 2-methylbutanal and 3-octanone) were screened and proven to effectively reveal the evolution of Baijiu flavor types; these were further verified as key differential markers using addition tests and a correlation analysis. [ABSTRACT FROM AUTHOR]

This study evaluated the changes in physicochemical properties and appearance quality of long-grain rice during the grinding process using image technologies and aimed to provide reference for future research. The brown rice milling process was divided into three stages, and flatbed scanning, scanning electron microscopy (SEM), X-ray micro-computed tomography (micro-CT), low-field nuclear magic resonance (LF-NMR), and headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS) were employed to examine the physicochemical and volatile properties of the samples. Results revealed a continuous increase in the degree of milling, with a broken rice rate and a whiteness value increasing by 50.84% and 21.13%, respectively, compared with those during the initial stage; dietary fiber and vitamin B1 contents were reduced by 54.41% and 66.67%, respectively. The image results visualized showed that the cortex of brown rice was gradually peeled off with the increase in milling degree; the cortical thickness was gradually reduced, the endosperm was gradually exposed, and the surface was smoother and shinier. T2 populations exhibited a shift toward longer relaxation times, followed by a decrease in relaxation time during the milling process. Additionally, 31 target compounds impacting rice flavor, mainly ketones, alcohols, and esters, were identified, and the concentration of volatile substances in the B region decreased with the reduction in the bran layer; the concentration of volatile substances in the C region provided rice flavor, which increased with the milling process. This study showed changes in the physicochemical properties and appearance quality of long-grain brown rice during milling. Furthermore, the use of various image processing techniques offers significant insights for optimizing processing parameters and enhancing overall quality and taste. [ABSTRACT FROM AUTHOR]

In order to efficiently utilize the apricot kernel flour (AKF), the composite bread with the partial substitute of wheat flour was developed by evaluating its effects of protein content in AKF on the bread quality properties including the texture, color, specific volume and baking loss. In addition, the functional properties of protein in AKF were also investigated so as to understand its correlation with the composite bread quality. The results indicate that apricot kernel flour with different protein contents had a substantial impact on the composite bread's quality. At the same time, the emulsifying activity, water absorption capacity of water, foaming capacity and surface hydrophobicity of proteins in AKF are significantly correlated with the composite bread's quality characteristics, these factors may be the important impact of the composite bread's quality. Additionally, the composite bread made by 10% replacement of wheat flour with the AKF of medium-fat content (MAF) was bright in color, soft, had a small baking loss, a unique apricot kernel flavor and improved sensory properties. In summary, all the results indicate that the apricot kernel meal could be efficiently utilized by replacing a certain wheat flour to make the composite bread reducing its waste and Enriching bread nutrition. [ABSTRACT FROM AUTHOR]

Four SU(5)N=1$SU(5) \nobreakspace N=1$ supersymmetric models which exhibit S3$S_3$ and/or ZN$Z_N$ symmetries are studied, that are finite to two or all loops, and their corresponding mass matrices. The first is an all‐loop finite model based on an S3×Z3×Z2$S_3\times Z_3\times Z_2$ flavor symmetry, which leads to phenomenologically nonviable mass matrices. The remaining models, based on cyclic symmetries, show various mass textures, some of which are phenomenologically promising. For the two‐loop finite models, the parametric solutions to the finiteness conditions determine completely some of the Yukawa couplings, and lead to a restricted range of values for other ones at the GUT scale, with a considerable reduction in the number of free parameters. One particular solution of the two‐loop models shows an enhanced symmetry, leading to an all‐loop finite model, which has a significant parameter reduction and could in principle reproduce the observed quark masses and mixing pattern. In this case the finiteness conditions determine the absolute value of all the Yukawa couplings at the unification scale. Finally, the minimum number of phases in the mass matrices and their position are determined, a task not previously done in Finite Unified Theories, which contributes towards the reduction of parameters and a better understanding of the Yukawa couplings. [ABSTRACT FROM AUTHOR]

Species of Saccharomyces genus have played an irreplaceable role in alcoholic beverage and baking industry for centuries. S. cerevisiae has also become an organism of choice for industrial production of alcohol and other valuable chemicals and a model organism shaping the rise of modern genetics and genomics in the past few decades. Today´s brewing industry faces challenges of decreasing consumption of traditional beer styles and increasing consumer demand for new styles, flavors and aromas. The number of currently used brewer's strains and their genetic diversity is yet limited and implementation of more genetic and phenotypic variation is seen as a solution to cope with the market challenges. This requires modification of current production strains or introduction of novel strains from other settings, e.g. industrial or wild habitats into the brewing industry. Due to legal regulation in many countries and negative customer perception of GMO organisms, the production of food and beverages requires non-GMO production organisms, whose development can be difficult and time-consuming. Here, we apply FIND-IT (Fast Identification of Nucleotide variants by DigITal PCR), an ultrafast genome-mining method, for isolation of novel yeast variants with varying flavor profiles. The FIND-IT method uses combination of random mutagenesis, droplet digital PCR with probes that target a specific desired mutation and a sub-isolation of the mutant clone. Such an approach allows the targeted identification and isolation of specific mutant strains with eliminated production of certain flavor and off-flavors and/or changes in the strain metabolism. We demonstrate that the technology is useful for the identification of loss-of function or gain of function mutations in unrelated industrial and wild strains differing in ploidy. Where no other phenotypic selection exists, this technology serves together with standard breeding techniques as a modern tool facilitating a modification of (brewer's) yeast strains leading to diversification of the product portfolio. • Mutagenesis and ddPCR allow for targeted mutant identification in brewer's yeast. • Modification of flavor profiles has been achieved in various industrial yeasts. • Heterothallic S. eubayanus strain facilitates development of novel lager hybrids. • Combination of the method with other non-GM techniques creates phenotypic diversity. • Method enables non-GMO engineering and improvement of brewing-related properties. [ABSTRACT FROM AUTHOR]

Introduction: Citrus hybrids with Poncirus trifoliata L. Raf. introgression have gained interest due to their tolerance to Huanglongbing (HLB), a devastating disease for Florida citrus agriculture. While these hybrids inherit disease tolerance from P. trifoliata, they sometimes also suffer from undesirable off-flavors. Methods: A selection of thirteen genotypes were harvested over the 2020-2021 and 2021-2022 seasons. Their juices were evaluated by a trained sensory panel and were comprehensively analyzed for their chemical makeup, including soluble solids content (SSC), titratable acidity (TA), volatiles, flavonoids and limonoids. Results & discussion: Overall, along with the commercial orange cultivars 'Valencia' and 'Hamlin', the HLB-tolerant Poncirus hybrid 'US SunDragon,' and the mandarin hybrids Sugar Belle¬, FF-5-51-2, and 'US Superna' had positive citrus flavor quality. Esters, some sesquiterpenes, along with flavonoids, eriocitrin and quercetin-3-(3R-glucosylrutinoside), were positively correlated with orange flavor while b-ionone and eucalyptol were highly abundant in the mandarins. The flavonoid linarin, was more abundant in Poncirus hybrids with off-flavors than in the Poncirus hybrid 'US SunDragon', having high orange flavor. Two mandarin hybrids, FF-5-6-36 and FTP-6-32-67, were not bitter at harvest, but the juice exhibited delayed bitterness after storage at -20°C, which was associated with significant increases of limonin, nomilin, naringenin, and prunin. Interestingly, during freezer storage, a newly identified flavonoid in citrus, tricin-C-hexoside, increased dramatically across all of the genotypes. The identification of diseasetolerant hybrids with satisfactory flavor quality at juicing as well as after storage where delayed bitterness may develop, has great significance for future breeding efforts for fresh fruit or for use in stand-alone juice/juice blends. [ABSTRACT FROM AUTHOR]

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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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 Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

Background: Historically, tobacco companies have used flavored tobacco products to enhance the appeal of tobacco consumption, encourage initiation and experimentation of tobacco use, and contribute to sustained tobacco use. While flavored tobacco products are regulated in several countries, there is no existing regulation on flavored tobacco products in the Philippines, specifically for cigarettes and cigars. This study aims to update evidence on the flavored tobacco product landscape in the Philippines by assessing both the flavor descriptors and flavor imagery featured on cigarette and cigar packaging. Results: We collected 106 cigarette and cigar products from four major cities in the National Capital Region, Balanced Luzon, Visayas, and Mindanao. Of these 106 cigarette and cigar products, 62 (58.49%) had flavor descriptors. Three crushable capsule products did not feature any flavor descriptor but were included for flavor imagery examination. We identified five categories of flavor descriptors: menthol, concept descriptors, tobacco, beverages, and other flavors. Out of 62 packs, ten featured more than one flavor descriptor on the packaging. Menthol flavor descriptors comprised the majority of flavor descriptors. Imagery and other graphic elements closely resonate with and enhance the flavor descriptors found on these packs. Conclusions: This study aimed to update the evidence on the flavored tobacco product landscape in the Philippines and address their absence of regulation. Regulating flavored tobacco products requires a comprehensive policy approach complemented by complete enforcement. Flavor substances, flavor descriptors, and flavor imagery must be regulated altogether; however, it is ideal to enforce a ban on flavored tobacco products in compliance with the WHO FCTC, to which the Philippines is a signatory. Policymakers should consider plain packaging as an intervention to eliminate the appeals associated with flavored tobacco products. [ABSTRACT FROM AUTHOR]

Specialized function gradient computing hardware could greatly improve the performance of state-of-the-art optimization algorithms. Prior work on such hardware, performed in the context of Ising Machines and related concepts, is limited to quadratic polynomials and not scalable to commonly used higher-order functions. Here, we propose an approach for massively parallel gradient calculations of high-degree polynomials, which is conducive to efficient mixed-signal in-memory computing circuit implementations and whose area scales proportionally with the product of the number of variables and terms in the function and, most importantly, independent of its degree. Two flavors of such an approach are proposed. The first is limited to binary-variable polynomials typical in combinatorial optimization problems, while the second type is broader at the cost of a more complex periphery. To validate the former approach, we experimentally demonstrated solving a small-scale third-order Boolean satisfiability problem based on integrated metal-oxide memristor crossbar circuits, with competitive heuristics algorithm. Simulation results for larger-scale, more practical problems show orders of magnitude improvements in area, speed and energy efficiency compared to the state-of-the-art. We discuss how our work could enable even higher-performance systems after co-designing algorithms to exploit massively parallel gradient computation. Current specialized function gradient computing hardware is not scalable to common higher-order functions. This work reports an approach for massively parallel gradient calculations of high-degree polynomials. Solving a Boolean satisfiability problem was experimentally implemented on an in-memory computing circuit. [ABSTRACT FROM AUTHOR]

The ABCG2 membrane transporter affects bioavailability and milk secretion of xenobiotics and natural compounds, including vitamins such as riboflavin. We aimed to characterize the in vitro and in vivo interaction of ABCG2 with lumichrome, the main photodegradation product of riboflavin, which has proven in vitro anti-cancer activity and a therapeutical role in antibacterial photodynamic therapy as an efficient photosensitizer. Using MDCK-II polarized cells overexpressing murine Abcg2 and human ABCG2 we found that lumichrome was efficiently transported by both variants. After lumichrome administration to wild-type and Abcg2-/- mice, plasma AUC20–120 min was 1.8-fold higher in Abcg2-/- mice compared with wild-type mice. The liver and testis from Abcg2-/- mice showed significantly higher lumichrome levels compared with wild-type, whereas lumichrome accumulation in small intestine content of wild-type mice was 2.7-fold higher than in Abcg2-/- counterparts. Finally, a 4.1-fold-higher lumichrome accumulation in milk of wild-type versus Abcg2-/- mice was found. Globally, our results show that ABCG2 plays a crucial role in plasma levels, tissue distribution and milk secretion of lumichrome potentially conditioning its biological activity. [ABSTRACT FROM AUTHOR]

Dried yellow chili is highly appreciated by consumers due to its excellent quality and flavor. The quality of products is determined by the drying and storage methods. In this study, dried yellow chilis were processed by natural air drying and hot air drying methods and then stored under three conditions: ambient temperature, ambient temperature with light avoidance, and at 10 °C with light avoidance for 12 months. The changes in the bioactive compounds during this period were analyzed attempting to reveal correlations between the different treatments and these compounds, with the aim of providing references for maintaining the bioactive compounds of pepper products. The results showed that samples treated with hot air had higher levels of fatty acids, resulting in a more pronounced flavor. During storage, samples stored at 10 °C with light avoidance were more effective in preserving soluble solids, total protein content, total phenols, capsaicinoids and most fatty acids. [ABSTRACT FROM AUTHOR]

Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University 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 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 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.)