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Summary: The aim of this study was to determine the textural sensory profile of wheat breads developed using oat flour at different substitution levels (10%, 30%, and 50%) and particle sizes (<224, 250–280, 280–500, 500–600 μm). A trained descriptive panel evaluated the wheat–oat breads using quantitative descriptive analysis (QDA) (n = 8) and partial napping (PN) (n = 12) sensory techniques. The QDA results showed that the textural properties of the breads were significantly affected by oat flour at different substitution and particle size levels (P < 0.001). The attributes crumb 'denseness' and 'stickiness' discriminated most frequently across samples, while crumb 'chewiness' and 'dryness' discriminated the least. Principal component analysis (PCA) illustrated that in PC1 (59%) crumb 'denseness' was positively correlated with crumb 'hardness' and 'graininess', while 'stickiness' was negatively correlated with crumb 'graininess'. The application of clustering techniques on QDA data showed that breads with 10% oat flour were differentiated based on particle size; however, as the substitution level of oat flour increased, the substitution level of oat flour used in formulations exceeded the effect of particle size. In terms of PN, panellists identified four distinct groups of wheat–oat breads, indicating that wheat breads with 10% oat flour and <224 μm, 280–500 μm and whole oat flour had similar textural properties to the control wheat bread sample. The texture of wheat breads substituted with 50% oat flour were very different to the control. The results of this study suggest that in addition to the effect of substitution level, fractionation of oat flour may have application in the production of wheat bread formulations with different textural profiles. The findings also emphasise the importance of considering clustering techniques when evaluating complex samples for new product development applications. [ABSTRACT FROM AUTHOR]

The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha, Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism. [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]

Huangjinya has recently seen widespread adoption in key tea-producing areas of China, celebrated for its unique varietal traits. Its leaves are also used to produce black tea with distinctive sensory characteristics. The fragrance-enhancing (EF) process is essential in crafting Huangjinya black tea (HJYBT) and is significant in flavor development. However, the impact of EF on non-volatile metabolites (NVMs), volatile metabolites (VMs), and their interactions remains poorly understood. This study aims to investigate how EF temperatures (60 °C, 70 °C, 80 °C, 90 °C, and 110 °C) influence HJYBT flavor transformation. Quantitative descriptive analysis revealed that EF improved the color, aroma, and appearance of tea leaves. Moreover, after an EF temperature of 80 °C, the HJYBT exhibited lower bitterness and astringency, whereas floral, sweet, and fruity aromas became stronger. However, when EF temperatures exceeded 90 °C, a pronounced burnt aroma developed, with HJYBT at 100 °C exhibiting caramel and roasted notes. Partial least squares discriminant analysis indicated that geraniol and linalool contribute to floral and fruity aromas, while 2-ethyl-6-methyl-pyrazine, furfural, and myrcene are key volatiles for caramel and roast aromas. Heptanal, methyl salicylate, α-citral, 1-hexanol, and (E)-3-hexen-1-ol were found to modify the green and grassy odor. Overall, HJYBT treated at 80 °C EF exhibited the highest umami, sweetness, floral and fruity aromas, and overall taste, exhibiting the least astringency, bitterness, and green and grassy notes. These results provide a significant theoretical basis for enhancing HJYBT quality and selecting the optimal EF method. [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.

The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but the application of Pivot Profile (PP) in IF is still little explored. In this study, both Pivot Profile (PP) and Quantitative Descriptive Analysis (QDA) were applied to characterize the sensory profile of 12 batches of one-stage and three-stage IF with different storage periods, respectively, along with consumer preference data to determine the flavors contributing to liking. The results of PP and QDA aligned moderately well, with the most perceptible differences identified as "fishy", "milky", and "T-sweet" attributes. IFs with shorter storage times were highly associated with "milky" aromas and "T-sweet" tastes, whereas IFs with longer storage times exhibited a strong correlation with "fishy" and "oxidation" aromas. External preference analysis highlighted that the occurrence of "fishy" and "oxidation" aromas during prolonged storage periods significantly reduced the consumer preference for IFs. Conversely, the perception of "milky" and "creamy" aromas and "T-sweet" tastes may be critical positive factors influencing consumer preference. This study provided valuable insights and guidance for enhancing the sensory quality and consumer preference of IF. [ABSTRACT FROM AUTHOR]

In this study, nine commercial ice creams and four prototypes were assessed. For the sensory analysis, quantitative descriptive analysis (QDA), and temporal dominance of sensations (TDS) methodology were used. According to the QDA results, full‐composition ice cream showed significantly higher differences (p <.05) in terms such as vanilla and sweet flavors, brightness, creamy texture and appearance, and viscosity, exhibiting longer melting times. Functional ice creams showed significantly higher differences (p <.05) in terms like viscosity, creamy texture, and appearance. On the other hand, agave fructans in prototype ice creams were found to be able to reduce fat, but not fat and sugar simultaneously, showing a significant decrease (p <.05) in terms such as hardness, crystallized texture, gummy texture, and porosity. Based on the PCA results, the analysis accounted for 75.28% of data variability. Full‐composition ice creams and one functional ice cream were related to terms such as viscosity, fatty sensation, creamy texture and appearance, dense, gummy, among others. The rest of the commercial ice creams were related to vanilla and caramel flavor and smell, artificial aftertaste, aerated, porosity, among others. Prototype ice creams were related to hard texture, salty and milk flavor, and crystallized texture. Based on the results of the TDS method, all formulations were found to be significantly dominant (5%) in terms such as vanilla flavor and sweet flavor at the beginning of the test. Formulations containing butyric fat and/or vegetable fat, or agave fructans were significantly dominant (5%) in fatty sensation. [ABSTRACT FROM AUTHOR]

The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national production. Although the region is the largest producer, no studies are found in the literature containing data on the sensory quality of the beans. Thus, the purpose of this study is to establish the sensory profile of Amazonian cocoa from the main cocoa-producing regions of the Eastern Amazon (Lower Tocantins River, Northeast, West, Southeast and Trans-Amazon). The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. Physical, physicochemical and bioactive compound evaluations were carried out. Beans from different regions had a similar sensory profile; however, it was possible to observe some differences in certain descriptor terms. In the physical evaluation, the samples presented an acceptable commercial standard, and the humidity was within the values established by the legislation. It was found that the post-harvest and/or processing parameters had no influence on the quality attributes of cocoa beans. [ABSTRACT FROM AUTHOR]

BACKGROUND: It has recently become increasingly evident that banana projects in Uganda need to consider consumer preferences as part of the breeding process to increase the acceptability of new cultivars. A trained panel used quantitative descriptive analysis (QDA) as a tool to assess the sensory characteristics of 32 cooking bananas (matooke). The aim was to investigate which sensory characteristics best describe matooke. RESULTS: Fourteen descriptors were generated. The preferred attributes of matooke were high‐intensity yellow color, homogeneous distribution of yellow color, good matooke aroma, highly moldable by touch, moist and smooth in the mouth. Analysis of variance revealed significant differences in the yellowness, homogeneity of color, firmness, moistness, smoothness, matooke aroma, hardness, and moldability across the genotypes (P < 0.05). Principal component analysis (PCA) showed strong positive correlations between yellowness and homogeneity of the color (R = 0.92). Smoothness in the mouth and moldability by touch were strongly and positively correlated (R = 0.88). Firmness in the mouth was well predicted by hardness to touch (R2 = 0.85). The matooke samples were ranked into two sensory clusters by agglomerative hierarchical clustering (AHC). CONCLUSION: The study showed attribute terms that could be used to describe matooke and also revealed that QDA may be used as a tool during the assessment and selection of new cooking banana hybrids to identify relevant sensory attributes because of its ability to discriminate among the banana hybrids. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Simple Summary: Zinc is an essential nutrient for animals, the effects of zinc depend on factors such as level of supplementation and animal health. However, few studies have investigated its impact on cheese quality. This study aimed to evaluate the effect of Zinc Oxide (ZnO) supplementation in the diet of lactating Friesian cows on chemical composition, zinc content, fatty acid and proteic profile, ammine content, pH, aw, texture, and sensory profile of cheese. Zinc is known for its antimicrobial properties and can reduce microbial growth during ripening period. It also has antioxidant abilities and could reduce lipid oxidation by affecting oxidative stability. The results showed that ZnO supplementation improved the texture, the sensory profile and stability of caciotta cheese and reduced the production of biogenic amines. ZnO supplementation could be a promising strategy for improving the quality and shelf-life of caciotta cheese. Zinc is essential for animals, playing a vital role in enzyme systems and various biochemical reactions. It is crucial to ensure a sufficient intake of zinc through the diet to maintain efficient homeostasis. Only few studies on zinc effect in cow lactating diet evaluated the effects on milk and cheese quality, with conflicting findings. 24 cows of the Friesian breed were divided into two groups (CTR: control and TRT: treated group). Cows were selected for age, body weight, parity and phase of lactations (mid lactation, 140–160 days). CTR diet contained 38 mg/kg of Zn and TRT diet was supplied with 120 mg/kg of complete feed for 60 days. The objective of current investigation was to evaluate the impact of a dietary Zinc Oxide (ZnO) integration of lactating Friesian cows on chemical composition, zinc content, fatty acid and proteic profile, ammine content, pH, aw, texture, and sensory profile of cheese and to improve the chemical-nutritional quality of milk and cheese. The results showed that ZnO supplementation reduced mesophilic aerobic bacteria and Presumptive Pseudomonas spp. growth, proteolysis, biogenic amines content, lipid oxidation, odour intensity and sour and increased hardness, gumminess, chewiness, elasticity of cheese. Biogenic amines are considered an important aspect of food safety. ZnO integration in cow diet could represent a promising strategy for improving the quality, the safety and shelf-life of caciotta cheese. [ABSTRACT FROM AUTHOR]

The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha, Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism.

Huangjinya has recently seen widespread adoption in key tea-producing areas of China, celebrated for its unique varietal traits. Its leaves are also used to produce black tea with distinctive sensory characteristics. The fragrance-enhancing (EF) process is essential in crafting Huangjinya black tea (HJYBT) and is significant in flavor development. However, the impact of EF on non-volatile metabolites (NVMs), volatile metabolites (VMs), and their interactions remains poorly understood. This study aims to investigate how EF temperatures (60 °C, 70 °C, 80 °C, 90 °C, and 110 °C) influence HJYBT flavor transformation. Quantitative descriptive analysis revealed that EF improved the color, aroma, and appearance of tea leaves. Moreover, after an EF temperature of 80 °C, the HJYBT exhibited lower bitterness and astringency, whereas floral, sweet, and fruity aromas became stronger. However, when EF temperatures exceeded 90 °C, a pronounced burnt aroma developed, with HJYBT at 100 °C exhibiting caramel and roasted notes. Partial least squares discriminant analysis indicated that geraniol and linalool contribute to floral and fruity aromas, while 2-ethyl-6-methyl-pyrazine, furfural, and myrcene are key volatiles for caramel and roast aromas. Heptanal, methyl salicylate, α-citral, 1-hexanol, and (E)-3-hexen-1-ol were found to modify the green and grassy odor. Overall, HJYBT treated at 80 °C EF exhibited the highest umami, sweetness, floral and fruity aromas, and overall taste, exhibiting the least astringency, bitterness, and green and grassy notes. These results provide a significant theoretical basis for enhancing HJYBT quality and selecting the optimal EF method.

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The sensory quality of seaweed, whether as a whole biomass or as a protein ingredient, plays a crucial role in its successful commercialization. This study explored the effect of different Ulva species, biomass washing, and pH-shift-based protein extraction on the sensory quality of emulsions with 0, 5, and 10 % oil. A trained panel assessed the sensory profile, complemented by analyses of volatile compounds, total ash, and amino acids. Saltiness emerged as the primary distinction between emulsions with unwashed U. linza and U. fenestrata, due to higher ash in the former. Washing U. fenestrata retained sensory qualities despite reduced ash and increased content of the lipid oxidation-marker pentanal. Protein extraction up-concentrated total amino acids 2.9-fold, and yielded emulsions with reduced particle sensation and grassy flavor, while bitterness, sourness, dark color, pentanal, hexanal, and 2-ethylfuran increased. Increased oil content of emulsions lowered their grassy odor which correlated with reduced hexanal content. Overall, these findings can contribute to the development of food products containing seaweed or protein ingredients thereof that match consumer preferences.

The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical methods, but the application of Pivot Profile (PP) in IF is still little explored. In this study, both Pivot Profile (PP) and Quantitative Descriptive Analysis (QDA) were applied to characterize the sensory profile of 12 batches of one-stage and three-stage IF with different storage periods, respectively, along with consumer preference data to determine the flavors contributing to liking. The results of PP and QDA aligned moderately well, with the most perceptible differences identified as “fishy”, “milky”, and “T-sweet” attributes. IFs with shorter storage times were highly associated with “milky” aromas and “T-sweet” tastes, whereas IFs with longer storage times exhibited a strong correlation with “fishy” and “oxidation” aromas. External preference analysis highlighted that the occurrence of “fishy” and “oxidation” aromas during prolonged storage periods significantly reduced the consumer preference for IFs. Conversely, the perception of “milky” and “creamy” aromas and “T-sweet” tastes may be critical positive factors influencing consumer preference. This study provided valuable insights and guidance for enhancing the sensory quality and consumer preference of IF.

The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national production. Although the region is the largest producer, no studies are found in the literature containing data on the sensory quality of the beans. Thus, the purpose of this study is to establish the sensory profile of Amazonian cocoa from the main cocoa-producing regions of the Eastern Amazon (Lower Tocantins River, Northeast, West, Southeast and Trans-Amazon). The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. Physical, physicochemical and bioactive compound evaluations were carried out. Beans from different regions had a similar sensory profile; however, it was possible to observe some differences in certain descriptor terms. In the physical evaluation, the samples presented an acceptable commercial standard, and the humidity was within the values established by the legislation. It was found that the post-harvest and/or processing parameters had no influence on the quality attributes of cocoa beans.

为建立芝麻酱的感官词典，依据GB/T 16861—1997《感官分析 通过多元分析方法鉴定和选择用于建立感官剖面的描述词》产生芝麻酱的感官描述词，以几何平均值法分析删减描述词以制作芝麻酱感官风味轮，以相关性分析和主成分分析提炼关键性描述词，对关键性描述词添加定义、寻找参比样并进行强度赋值以形成芝麻酱关键性感官属性定量描述词汇表。结果显示，最终提炼20个关键性描述词（7个气味描述词，8个风味描述词，3个口感描述词，2个外观描述词）对芝麻酱感官特征进行定量描述分析。通过芝麻酱感官词典获得了不同芝麻酱的感官属性特征，且不同产地和焙炒条件芝麻酱的感官特征存在差异，这验证了芝麻酱感官词典的有效性。芝麻酱感官词典的开发为芝麻酱感官评价体系的建立提供了基础。In order to establish a sensory lexicon of sesame paste, the sensory descriptors for sesame paste were generated based on GB/T 16861-1997 Sensory analysis-indentification and selection of descriptors for establishing a sensory profile by a multidimensional approach was established. The descriptors were culled by applying the geometric mean method to create a sensory flavor wheel of sesame paste. The key descriptors were extracted by correlation analysis and principal component analysis. The key descriptors were defined, their reference samples were found, and their intensities were assigned to create the key sensory attributes quantitative descriptive lexicon of sesame paste. The results showed that 20 key descriptors (7 odor descriptors, 8 taste descriptors, 3 texture descriptors, and 2 appearance descriptors) were finally extracted to quantitatively describe the sensory characteristics of sesame paste. The sensory attributes characteristics of different sesame pastes were obtained by using the sesame paste sensory lexicon, and there were differences in the sensory characteristics among the sesame paste of different origins and different roasting conditions, which verified the validity of sensory lexicon for sesame paste. The development of the sensory lexicon for sesame paste can provide the basis for the establishment of a sensory evaluation system for sesame paste.

Daun karamunting (Melastoma malabathricum. L) dalam bentuk teh (Tisane) dipreparasi sebagai minuman merupakan salah satu upaya menangani diabetes oleh masyarakat di Kalimantan Barat. Tujuan dari penelitian ini adalah memetakan profil sensori minuman daun karamunting dan atribut sensori yang berpotensi menurunkan tingkat kesukaan dengan metode sensometrik. Teh yang diminati konsumen adalah yang tidak terlalu bitter dan kurang astringency. Metode penyeduhan dapat memberikan persepsi atribut sensori yang berbeda. Profil sensori dan hedonik tisane karamunting (Tikar) dengan berbagai metode penyeduhan dievaluasi menggunakan quantitative descriptive analysis (QDA) dan uji hedonik. Perbedaan metode penyeduhan dengan rasio daun kering:air (7:100 atau 3:100 b/v) digunakan dalam penelitian ini, yaitu seduh panas konvensional (PKV7 dan PKV3), seduh dingin (DKV7), seduh panas dengan drip bag (PDB7), dan seduh panas dengan tea bag (PTB3). Tisane komersial dalam tea bag (PTK3) digunakan sebagai pembanding. Pemetaan profil sensori hasil uji QDA pada berbagai metode penyeduhan dianalisis dengan PCA yang dilanjutkan dengan OPLS-DA dan korelasinya dengan hasil uji hedonik dianalisis dengan OPLS. Hasil dari QDA menunjukkan bahwa Tikar memiliki 14 atribut sensori. Metode sensometrik berhasil memetakan Tikar berdasarkan metode penyeduhan, yaitu PKV7 memiliki aktribut sensori harshness, stew dan astringency, sedangkan metode lainnya (DKV7, PKV7, PKV3, PTB3) greenish color, brightness color, serta fruity, dan PTK3 bitter dan smoky. Tingkat kesukaan tikar dengan metode penyeduhan PKV7 berada diantara metode penyeduhan lainnya dengan PTK3. Hasil penelitian ini menunjukkan bahwa atribut sensori bitter lebih menurunkan tingkat kesukaan dibandingkan astringency. Metode penyeduhan dapat memberikan atribut sensori yang berbeda, sehingga dapat menjadi alternatif sebagai strategi meningkatkan kesukaan.

Based on sensory descriptors developed by a sensory evaluation panel for 48 commercial Chinese brewed soy sauce samples, a flavor wheel of Chinese brewed soy sauce with 55 descriptors in the dimensions of aroma and flavor was developed for the first time. Meanwhile, a lexicon of sensory descriptors for brewed soy sauce containing reference samples with different intensities was established, and 20 brewed soy sauce samples of different grades and from different geographical origins were subjected to sensory evaluation by quantitative descriptive analysis (QDA) using this lexicon. The results showed that the characteristic flavor attributes of soy sauce were soy paste-like, salty, umami, Chinese herbal, and cooked soybean-like aromas. Through analysis of variance (ANOVA), principal component analysis (PCA) and discriminant analysis (DA), it was found that there were significant differences in sensory properties among soy sauce of different grades and from different regions. This study can provide a methodological reference for sensory quality analysis of Chinese brewed soy sauce.

The pile-up processing has a great impact on the flavor of white tea. To investigate the effects of the volatile accumulation of white tea with different piling thickness treatments, tea leaves from different thickness treatments were subjected to sensory quantitative description analysis and ATD-GC–MS detection in this study. As a result, 122 volatile components were identified from white tea with different treatments. A total of 8 key compounds, including isovaleraldehyde, isobutyraldehyde, 2-methyl-butanal, 1-octene-3-ol, linalool, pentanoic acid, hexanal and 1-hexanol were screened out using multivariate statistical analysis, which were characteristic components of grassy, floral-fruity, pekoe aroma and sweet flavors. The results of the selected key characteristic volatile compounds were consistent with the sensory quantitative description. The aroma of mid-pile dried tea (MD) was exhibited a harmonious and pleasant overall flavor. This study provides a novel insight into the accumulation of volatile during the withering step of white tea production.

The aim of this study was to investigate the sensory profile of semi-hard goat cheese preserved in an oil mixture (extra virgin olive oil from Mljet and refined sunflower oil; 50:50). Five batches of cheese were made, and each batch was divided into three groups: (i) ripening in air (group 1—control group), (ii) ripening in oil after 10 days of ripening in air (group 2), (iii) ripening in oil after 20 days of ripening in air (group 3). After 60 days of ripening, quantitative descriptive analysis (QDA) was performed by six trained experts and texture was analyzed with a texture analyzer. The correlations between the descriptive sensory scores of texture and the texture analyzer results were significantly related. Compared to the control group, the oil-ripened cheeses had significantly (p < 0.05) higher oily odor and taste intensity and greater elasticity and stickiness determined by fingers, but thinner rind, lower cross-sectional color intensity, and lower crumbliness in the mouth. Ripening in oil improved rind thickness, taste, texture, and cross-sectional properties. Group 3 cheeses were preferred in terms of appearance, cross-section, odor, and taste, suggesting that prolonged ripening in air before immersion in oil positively affected the sensory characteristics of the cheese. [ABSTRACT FROM AUTHOR]

Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of soy sauces for cold dishes and characterize their differential aroma-active compounds. Thirty-two kinds of soy sauce with 42 sensory descriptors were determined via a check-all-that-apply analysis, and werefurther classified into six categories via a cluster analysis. The sensory evaluation results showed that seven soy sauce samples had the highest acceptance in each category. Solid-phase microextraction and solid phase extraction results combined with the GC-MS/O analysis results showed that a total of 38 aroma-active compounds were identified in seven soy sauce samples, among which 2-methoxy-phenol (6–93), ethyl acetate (2–48), 3-methyl-1-butanol (4–30), 3-methyl-butanal (5–24), methional (0–22), dimethyl trisulfide (5–19) and dimethyl disulfide (0–8) showed a higher relative odor activity value (ROAV). A partial least squares regression prediction combined with additional tests further confirmed that 2,5-dimethyl-pyrazine; 2,6-dimethyl-pyrazine; and 2-ethyl-6-methyl-pyrazine significantly contributed to the roasted attributes, methional significantly contributed to the sauce-like notes, ethanol significantly contributed to the alcoholic notes and 2-methoxy-phenol significantly contributed to the smoky notes. 2,5-Dimethyl-pyrazine; methional; 2,6-dimethyl-pyrazine and 2-ethyl-6-methyl-pyrazine significantly contributed to the caramel-like attributes. [ABSTRACT FROM AUTHOR]

Actinidia arguta wine is a low-alcoholic beverage brewed from A. arguta with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, color, organic acid, and volatile aroma components of wines made from the A. arguta varieties 'Kuilv', 'Fenglv', 'Jialv', 'Wanlv', 'Xinlv', 'Pinglv', 'Lvbao', 'Cuiyu', 'Tianxinbao', and 'Longcheng No.2' were determined, and a sensory evaluation was performed. The findings show that 'Tianxinbao' produced the driest extract (49.59 g/L), 'Kuilv' produced the most Vitamin C (913.46 mg/L) and total phenols (816.10 mg/L), 'Jialv' produced the most total flavonoids (477.12 mg/L), and 'Cuiyu' produced the most tannins (4.63 g/L). We analyzed the color of the A. arguta wines based on CIEL*a*b* parameters and found that the 'Kuilv' and 'Longcheng No.2' wines had the largest L* value (31.65), the 'Pinglv' wines had the greatest a* value (2.88), and the 'Kuilv' wines had the largest b* value (5.08) and C*ab value (5.66) of the ten samples. A total of eight organic acids were tested in ten samples via high-performance liquid chromatography (HPLC), and we found that there were marked differences in the organic acid contents in different samples (p < 0.05). The main organic acids were citric acid, quinic acid, and malic acid. The aroma description of a wine is one of the keys to its quality. A total of 51 volatile compounds were identified and characterized in ten samples with headspace gas chromatography-ion mobility spectrometry, including 24 esters, 12 alcohols, 9 aldehydes, 3 aldehydes, 2 terpenes, and 1 acid, with the highest total volatile compound content in 'Fenglv'. There were no significant differences in the types of volatile compounds, but there were significant differences in the contents (p < 0.05). An orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor activity value (OAV) showed that ethyl butanoate, ethyl pentanoate, ethyl crotonate, ethyl isobutyrate, butyl butanoate, 2-methylbutanal, ethyl isovalerate, and ethyl hexanoate were the main odorant markers responsible for flavor differences between all the A. arguta wines. Sensory evaluation is the most subjective and effective way for consumers to judge A. arguta wine quality. A quantitative descriptive analysis (QDA) of the aroma profiles of ten grapes revealed that the 'fruity' and 'floral' descriptors are the main and most essential parts of the overall flavor of A. arguta wines. 'Tianxinbao' had the highest total aroma score. The flavor and quality of A. arguta wines greatly depend on the type and quality of the A. arguta raw material. Therefore, high-quality raw materials can improve the quality of A. arguta wines. The results of the study provide a theoretical basis for improving the quality of A. arguta wines and demonstrate the application prospects of HS-GC-IMS in detecting A. arguta wine flavors. [ABSTRACT FROM AUTHOR]

The wine industry intends to boost production of high-quality, innovative and competitive sparkling wines, since they have experienced a growth in consumption. Volatile compounds of sparkling wines produced with faster alternative methods (Ancestral and Single Tank Fermentation, STF) were compared to usual ones (Traditional and Charmat) using headspace solid-phase micro-extraction and gas chromatography with mass spectrometry detection (HS-SPME-GC/MS) followed by heat map and hierarchical grouping analysis (HCA). Esters with fruity, floral, honey and sweet characteristics were mainly responsible for the uniqueness of the sparkling wines produced by alternative methods. Five esters (isoamyl acetate, ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate and isopentyl hexanoate) were found at levels above their odour thresholds (30, 55, 580, 250 and 100 µg L−1, respectively) in the Ancestral (122.8, 152.2, 588.0, 293.1 and 120.65 µg L−1, respectively) and STF (136.8, 172.6, 599.4, 291.7 and 129.76 µg L−1, respectively) sparkling wines. In contrast, hexanol (herbaceous odour, 790.3 and 845.5 µg L−1) and isoamyl octanoate (oily odour, 159.2 and 161.7 µg L−1), which may impair the quality, were found at levels above the odour threshold (110 and 152.0 µg L−1) in the Charmat and Traditional sparkling wines, respectively. Sensory profile evaluated using quantitative descriptive analysis (QDA) showed that alternative sparkling wines were characterised by an enhanced odour of sweet, floral tropical and citrus fruit, in addition to effervescence, intensity of yellow colour, creaminess, body and taste. Therefore, Ancestral and STF resulted in desirable-quality sparkling wines that can be produced through faster processes with fewer steps. [ABSTRACT FROM AUTHOR]

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Pufferfish is prone to deterioration due to abundant nutrients and high moisture content. Drying technology can extend the shelf life and enhance the flavor quality of aquatic products. The study investigated the effect of hot air drying (HAD), microwave vacuum drying (MVD) and hot air assisted radio frequency drying (HARFD) on the taste and volatile profiles of Takifugu obscurus. Different drying methods had significant influence on the color, rehydration, 5'-nucleotides, free amino acids and volatile components (P < 0.05). The results showed that HAD and HARFD could promote the flavor of T. obscurus by producing higher equivalent umami concentration (EUC) values, which were about two times of MVD group, and more pronounced pleasant odor according to sensory analysis. HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits. This study could provide a reference for the industrial application of drying T. obscurus.

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A flavor lexicon of milk coffee was developed based on the perceptions of Japanese consumers. To collect an exhaustive set of sensory terms for milk coffee, sixty types of samples were prepared. The samples were presented to 203 untrained panelists, and 456 sensory terms were collected. Following qualitative and quantitative screening, 53 terms were selected. The validity of the 53 terms was confirmed by check-allthat-apply (CATA) questions for six samples. The results indicated that the frequency of use of 42 terms was significantly different for the samples, and all terms were used at least once. In addition, the configuration of the six samples in the correspondence analysis of the CATA results was similar to that for a quantitative descriptive analysis conducted on the same samples. The developed flavor lexicon and its application to CATA will provide a new means for evaluating milk coffee from the perspective of Japanese consumers. [ABSTRACT FROM AUTHOR]

Kappaphycus alvarezii (Kapparezii) is red seaweed with various health benefits. While bread and bun are an excellent convenient food to deliver functional properties to consumers. The objectives of this study are to (i) determine the nutritional properties and phytochemical contents of buns added with Kapparezii seaweed powder (KSWP) (ii) identify the best three of five formulations through quantitative descriptive analysis (QDA) and (ii) evaluate the sensory attributes and overall acceptability of bun with added KSWP hedonic test. Five formulations with different proportions of KSWP inclusion namely A (0%), B (3%), C (6%), D (9%) and E (12%) were formulated. Bake loss were found to decrease (14.93–9.64%) with increased KSWP. The KSWP concentration had a significant effect (p

Rosa roxburghii Tratt (RRT) has become popular owing to its high vitamin C content. Volatiles are important factors that affect the quality of RRTs and their processed products. In this study, volatile compounds were extracted using headspace-solid phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE); 143 volatile compounds were identified by gas chromatography-mass spectrometry (GC–MS), and RRT from different origins were well distinguished based on principal component analysis. 45 odor-active components were identified using gas chromatography-olfactometry (GC-O). Through quantitative descriptive analysis (QDA), there were prominent “grassy” and “tea-like” attributes in RRT. Partial least-squares regression (PLSR) revealed that Longli RRT was greatly related to “tea-like” and “woody” attributes. Among the volatiles identified, alcohols and esters were considered the dominant volatile compounds of RRT, 4-methoxy-2,5-dimethyl-3(2H)-furanone was the most prominent compound. This study enriches the flavor chemistry theory of RRT and provides a scientific basis for optimizing the aroma of RRT and its processed products.

Cold-pressed camelina oil (CPCO) is exceptional seed oil with a unique fatty acid profile promoting health and wellness. Therefore, this work focused on estimating and comparing the physicochemical properties and sensory quality of eight CPCO samples available on the Polish market. All analyzed oils were rich in α-linolenic acid (ALA = 29.91–36.27%) and contained low amounts of saturated fatty acids (SAFA = 10.61–12.20%). Oxidative stability of the studied CPCO samples, using the Rancimat test, ranged between 4.8 and 6.8 h, while peroxide (PV = 0.58–4.61 meq O2/kg) and anisidine (AnV = 0.15–1.60) values differed significantly. Moreover, the water and volatile matter contents (WVMC = 0.05–0.17%) and phosphorus level (P = 3.03–13.58 mg/kg) were monitored in commercial CPCO samples. Low concentrations of polycyclic aromatic hydrocarbon contaminants (Σ4PAHs = 0.72–7.22 μg/kg) were established in all oils. A quantitative descriptive analysis (QDA) was developed to characterize the sensory properties of eight CPCO samples. Six oil samples had high overall sensory quality (OSQ > 4.0), but OSQ < 3.5 was an unacceptance sensory quality for two of the oils. The developed lexicon might be used in the oil industry to monitor product quality, sensory profiling of new product development, and benchmark competitors' samples. [ABSTRACT FROM AUTHOR]

Bee pollens are potential functional food ingredients as they contain essential nutrients and a wide range of bioactive compounds. The aim of this study was to investigate the effects of enrichment with monofloral bee pollens on the nutritional properties, techno-functional parameters, sensory profile, and consumer preference of biscuits. Biscuits were prepared according to the AACC-approved method by substituting wheat flour with pollens of rapeseed (Brassica napus L.), phacelia (Phacelia tanacetifolia Benth.) and sunflower (Helianthus annuus L.) at 2%, 5% and 10% levels. The macronutrient composition of the biscuits was determined: crude protein content (Kjeldahl method), crude fat content (Soxhlet extraction), ash content (carbonization), moisture content (drying), carbohydrate content (formula). Their total phenolic content (TPC) and in vitro antioxidant capacity (FRAP, TEAC, DPPH) were determined spectrophotometrically. The colour of the biscuits was measured using a tristimulus-based instrument, and their texture was characterized by using a texture analyser. Sensory profile of biscuits was determined by qualitative descriptive analysis (QDA). The consumer acceptance and purchase intention of the biscuits were also evaluated, based on the responses of 100 consumers. Additionally, an external preference map was created to illustrate the relationship between consumer preference and the sensory profile of the biscuits, and penalty analysis was conducted to identify directions for product development. Phacelia pollen appeared to be the most effective for improving the nutritional quality of biscuits. The addition of phacelia pollen at the 10% substitution level increased the protein content and TPC of the control biscuit by 21% and 145%, respectively. Significant changes (p < 0.05) were also observed regarding the colour and texture of biscuits. The results of the QDA revealed that biscuits containing pollens of different botanical sources have heterogeneous sensory attributes. The biscuit containing sunflower pollen at the 2% substitution level was preferred the most (overall liking = 6.9 ± 1.6), and purchase intentions were also the highest for this product. Based on the results of the present study, it is recommended to use sunflower pollen for developing pollen-enriched foods in the future. [ABSTRACT FROM AUTHOR]

Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of soy sauces for cold dishes and characterize their differential aroma-active compounds. Thirty-two kinds of soy sauce with 42 sensory descriptors were determined via a check-all-that-apply analysis, and werefurther classified into six categories via a cluster analysis. The sensory evaluation results showed that seven soy sauce samples had the highest acceptance in each category. Solid-phase microextraction and solid phase extraction results combined with the GC-MS/O analysis results showed that a total of 38 aroma-active compounds were identified in seven soy sauce samples, among which 2-methoxy-phenol (6–93), ethyl acetate (2–48), 3-methyl-1-butanol (4–30), 3-methyl-butanal (5–24), methional (0–22), dimethyl trisulfide (5–19) and dimethyl disulfide (0–8) showed a higher relative odor activity value (ROAV). A partial least squares regression prediction combined with additional tests further confirmed that 2,5-dimethyl-pyrazine; 2,6-dimethyl-pyrazine; and 2-ethyl-6-methyl-pyrazine significantly contributed to the roasted attributes, methional significantly contributed to the sauce-like notes, ethanol significantly contributed to the alcoholic notes and 2-methoxy-phenol significantly contributed to the smoky notes. 2,5-Dimethyl-pyrazine; methional; 2,6-dimethyl-pyrazine and 2-ethyl-6-methyl-pyrazine significantly contributed to the caramel-like attributes.

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Grapevine is one of the most important economic crops in horticulture, and drought stress is one of the most significant threatening factors in the world. Therefore, the identification and investigation of cultivars under drought stress are the basic steps and important goals in grapevine-breeding programs. In the present study, the 17 parameters of 14 grapevine cultivars under drought stress were first scaled. Based on the initial information, we divided the 14 grape cultivars according to their resistance to drought stress into four groups: tolerant, semi-tolerant, semi-sensitive, and sensitive. Then, the utilization of multivariate techniques comprising principal component analysis (PCA), along with quadratic discriminant analysis (QDA), were utilized to choose the most substantial and accountable traits for the four groups' discrimination. For the QDA, the 17 parameters were arranged into four sets. The discrimination for all parameters showed 96% correct classification. The first set includes shoot length (Shoot L), shoot number (Shoot N), leaf area (Leaf A), relative water content (RWC), and chlorophyll a (Chl a) parameters that showed 71.5% correct classification. The second set includes chlorophyll b (Chl b), chlorophyll total, peroxidase (POX), and superoxide dismutase (Sod) parameters that had 75% correct classification. Electrolyte leakage (EL), malondialdehyde (MDA), proline, catalase (CAT), and ascorbate peroxidase (APX) parameters were in the third set and had 87% correct discrimination. The best discrimination was obtained by the combination of the first and third set, including the Shoot L, Shoot N, Leaf A, RWC, Chl a, EL, MDA, proline, CAT, and APX with 100% correct discrimination. [ABSTRACT FROM AUTHOR]

Rosa roxburghii Tratt (RRT) is esteemed for its unique aroma and nutritional value. Analyzing RRT juice samples from four elevations using GC-MS and GC-O, 99 volatile compounds were identified with 37 exhibiting aroma activity. 29 compounds including aldehydes, alcohols, and terpenes, were key contributors to RRT's aroma, based on high OAVs. Aroma recombination and omission tests confirmed 18 key aroma compounds in RRT while 2,5-Dimethyl-4-methoxy-3(2H)-furanone, hexanal, furfuryl acetate, furaneol acetate, and benzaldehyde as critical aroma compounds. The σ-τ graph revealed additive interactions among primary aroma compounds, indicating synergistic effects on RRT's overall aroma profile. Longli produced the most fragrant RRT at the lowest elevation of the four producing areas., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

Environmental conditions such as vibrations, temperature, and exposure to light can lower the quality of bottled wine, causing great economic and image losses for wineries. Even under optimal storage conditions, environmental microvibrations can be a constant source of energy transfer to the stored bottles, and little is known about their effects over time. In this study, the effects of microvibrations on a fine Pinot noir wine were evaluated over a storage period of one year under controlled conditions and compared with those obtained using natural magnetic levitation as a damping technique to reduce the power transmitted by the vibrations. The wines were subjected to the treatments according to the following experimental set-up: (A) wines not exposed to microvibrations, but to natural magnetic levitation; (B) wines placed on a shelf in contact with the floor, and exposed to microvibrations; (C) controls, a shelf in direct contact with the floor, without the application of microvibrations; (D) wines on a shelf with natural magnetic levitation and exposed to microvibrations. Phenolic and volatile compounds were not significantly different between treatments, which is in line with the reduced energy stress applied. In contrast, the storage time significantly influenced these chemical profiles. Through the sensory analysis performed after 0 and 12 months of storage, it was possible to distinguish the wines, as the overall quality improved, especially for the microvibration-treated samples. After 12 months of storage: (a) the overall sensory quality improved for all wines compared to the samples at T0; (b) the damping of microvibrations reduced the rate of wine evolution; (c) treatment with microvibration up to 6 months was useful for improving the quality of wine not yet ready for the market. Therefore, modulation of wine evolution can be achieved by applying a combination of microvibrations and their damping, depending on the enological objective. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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.)

Carica fruit (Carica pubescens, Lenne) which is a unique-typical fruit and well listed as a geographical indication product of Wonosobo region Indonesia has high content of vitamin C and potassium (50-100 mg / 100g; 125 ppm). The basic formula (control) consisted of puree and filtrate carica 22.88%, kappa-carrageenan 0.11%, agar 0.08%, konjak glukomanan 0.11%, citric acid 0.08%, sucrose 15.26% and water up to 100%, respectively. The results showed that: 1) the formula with desirability value 0.91 consisting of puree: filtrate = 10,85: 14,5% and sucrose: low-calorie sugar brand X = 7,13: 1.4% resulted in maximum sensory response (sensory score range 1-9) of preference (score 5.5), in range response of elasticity and sweetness (score 5.9 and 5.4); 2) Compared to control, the optimum formula has higher sensory score of fruity flavor, sour aroma, acid taste, and softness (mouthfeel), while texture (springinss and rigidity), sweetness aroma and taste has no different; 3) The optimum formula has similar in hedonic preference with control; 4) Carica jelly drinks with optimum formula has lower carbohydrate, sugar, and energy values (13.59 and 7.4%wb; 40.52Kcal/100g, respectively) than controls (20.37 and 17.42 % wb; 83,16Kcal/100g, respectively).

Objective Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results Wagyu was found to possess the highest (p0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

Umami taste is a key criteria of green tea quality evaluation. The aim of this study was to comprehensively explore the key umami taste contributors in Longjing tea. The taste and molecular profiles of 36 Longjing green tea infusions were characterized by sensory quantitative descriptive analysis and LC-MS based metabolomics, respectively. By uni−/multi-variate statistical analysis, 84 differential compounds were screened among tea infusions with varied umami perceptions. Among them, 17 substances were identified as candidate umami-enhancing compounds, which showed significant positive correlations with umami intensities. Their natural concentrations were accurately quantified, and their umami taste-modifying effects were further investigated by taste addition into glutamic acid solution. Glutamic acid, aspartic acid, glutamine, theanine, phenylalanine, histidine, theogallin, galloylglucose, 1,2,6-trigalloylglucose significantly enhanced the umami taste. This study uncovered for the first time of some bitter amino acids and galloylglucose homologous series as important umami-enhancers, which provided a novel perspective into the tea taste. • 84 differential metabolites were screened in Longjing samples with different umami. • 17 compounds showed significant positive correlations with umami intensities. • Candidate umami-enhancing compounds were quantified and validated by taste addition. • Bitter amino acid phenylalanine and histidine enhanced the umami of glutamic acid. • Theogallin, galloylglucose, and 1,2,6-trigalloylglucose enhanced the umami taste. [ABSTRACT FROM AUTHOR]

Barley leaf, as a food source with medicinal attributes, is an excellent raw material for functional food. Aroma-active compounds that characterize the unique flavor of the barely leaf is an important issue that should be clarified. Therefore, gas chromatography-mass spectrometry (GC-MS) combined with GC-olfactometry (GC-O) were employed to investigate the volatiles in barely leaves from 7 cultivars and 2 tillering stages. According to a quantitative study and odor activity value (OAV), 18 volatile compounds were identified as aroma-active components. Aldehydes and alcohols are the dominant compounds. Hexanal, 2-hexenal, and isovaleraldehyde are the most abundant compounds in the former. (E)-3-hexen-1-ol, hexanol, 1-pentene-3-ol, (E)-2-hexenol, linalool and (Z)-2-pentenol are the main aromatic active compounds in the latter. The impact of the tillering stage was more significant than that of cultivars on the characteristics of volatile compounds. Furthermore, through the multivariate statistical analysis, it was found that 9 volatile compounds with Variable Importance in Projection (VIP)≥1, including (E)-2-hexenol, (E)-3-hexene-1-ol, (Z)-2-pentenol, 2-octanone, pentadecanal, 1-penten-3-ol, linalool, 2-hexenal and hexanol, played a significant role in differentiating samples. Consistent results were also got from the quantitative descriptive analysis (QDA) and electronic nose (E-nose) measurement. Overall, it is suggested that Flower 30 and Morex are the most suitable specialized cultivars to produce barley leaf products. Characterization of the aroma differences from seven different cultivars and two tillering stages of barley leaves. [Display omitted] [ABSTRACT FROM AUTHOR]

Consumers' interest in a high-quality healthy diet is creating a growing trend in the food industry, focusing on the design and development of new products rich in bioactive compounds. This work involves the formulation of a vegetable sauce obtained from a mixture of pumpkin and pepper, the study of the evolution of bioactive compounds, quality and sensory parameters during storage at 4 and 25 °C, the influence of the packaging materials (PVC, PE/PA, and PS), and the migration degree. Antioxidant activity, polyphenols, carotenoids, and brown pigments contents were studied at 25 °C. Overall migration of the containers and the evolution of the physicochemical parameters and sensory attributes of the sauce were analyzed. All plastic materials showed an overall migration lower than the limit of EU and Mercosur Regulations. PVC better preserved polyphenols, antioxidant activity, and carotenoids until 50, 10, and 30 days, respectively, and lower development of brown pigments was observed. Higher storage temperatures favored undesirable changes in sensory attributes before 50 days of storage. PVC can be used to achieve greater conservation of the sensory attributes of sauce, regardless of the storage temperature. It could be considered the best material to preserve the bioactive properties and sensory attributes of the sauce until 30 days. [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. 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.)

Both the demand for functional foods and their consumption have increased rapidly in recent years. Apricot kernels, originated in China, are rich in dietary protein, fat, fiber, and exhibit high antimicrobial and antioxidant activities. The effects of the agar–gelatin ratio and milk volume on the texture of apricot kernel milk puddings were evaluated. Texture profile analysis indicated that increasing volumes of agar and milk contributed to the hardness and gumminess but reduced the cohesiveness of puddings. The pudding sample S2 (250 ml of milk, 200 ml of water, 60 g of raw apricot kernels, 30 g of sugar, 5 g of gelatin, and 2 g of agar) was ultimately determined as the essential texture matrix prototype for further development of puddings. The effects of the ratio of raw apricot kernels to roasted apricot kernels and cream content in puddings on consumer preference were determined by quantitative descriptive analysis and consumer testing. Both quantitative descriptive analysis and external preference mapping of all puddings (12 samples) indicated that the pudding sample P6 (250 ml of milk, 200 ml of water, 40 g of raw apricot kernels, 20 g of roasted apricot kernels, 40 g of cream, 30 g of sugar, 5 g of gelatin, and 2 g of agar) showed enhanced consumer acceptance. The properties driving preference for P6 were oral smoothness, overall flavor, degree of roast, and milky taste. P6 was ultimately selected as the prototype to incorporate apricot kernels for the development of functional milk puddings with fortified essential nutrients. [ABSTRACT FROM AUTHOR]

This study applied quantitative descriptive analysis, hedonic test, and preference mapping techniques to investigate the sensory profile, consumer acceptability, and drivers for consumer acceptability of cassava-chia seeds composite porridge samples. Chia seeds flour was developed and blended with cassava flour at varying proportions (0, 5, 10, 15, 20, and 25%) to make six composite porridges labelled CF, CCSF1, CCSF2, CCSF3, CCSF4, and CCSF5. The control cassava porridge (CF) formulation had significantly (p 0.05) from other composite porridge blends (sample CCSF1, CCSF3, and CCSF4). Consumer preferences for porridge formulations were largely driven by colour, texture, and oiliness attributes. Thus, mixing up to 25% chia seeds flour with cassava flour produces a composite porridge with enhanced sensory properties and, hence, more consumer appeal than non-mixed cassava porridge. Significantly, this study creates an opportunity for small to large-scale food processors to valorise cassava flour by producing cassava-chia seeds composite flour to benefit the broader population in terms of food security and nutritional enhancement.

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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.)