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The Mediterranean basin is the leading worldwide region for olive production. Extreme weather is increasingly frequent in this region, and how these climate extremes will affect olive products and quality remains unknown. We aim to study the effects of the water deficit stress, which occurred in the summer of 2017, on olive fruit and oil quality from a 30-year-old orchard. Fruits from olive trees standing on (i) one hydrated and (ii) one dry area of an orchard at the north of Portugal were harvested. Fruits' water content, oil yield and quality, fruit carbohydrates, and fruit and oil phenolic metabolite profiles were analyzed. Fruits from the dry area presented low water availability and increased carbohydrates, oleuropein, oleoside, and elenolic acid glucoside abundance. Oil yield was lower in the dry area, but the abundance of oleacein increased, together with traits of some sensory sensations. Climate stress events can reduce oil yield but stimulate the accumulation of bioactive compounds that improve oil quality and nutritional value. [ABSTRACT FROM AUTHOR]

The Mediterranean basin is the leading worldwide region for olive production. Extreme weather is increasingly frequent in this region, and how these climate extremes will affect olive products and quality remains unknown. We aim to study the effects of the water deficit stress, which occurred in the summer of 2017, on olive fruit and oil quality from a 30-year-old orchard. Fruits from olive trees standing on (i) one hydrated and (ii) one dry area of an orchard at the north of Portugal were harvested. Fruits’ water content, oil yield and quality, fruit carbohydrates, and fruit and oil phenolic metabolite profiles were analyzed. Fruits from the dry area presented low water availability and increased carbohydrates, oleuropein, oleoside, and elenolic acid glucoside abundance. Oil yield was lower in the dry area, but the abundance of oleacein increased, together with traits of some sensory sensations. Climate stress events can reduce oil yield but stimulate the accumulation of bioactive compounds that improve oil quality and nutritional value.

The experiments reported in this research paper aimed to evaluate the physico-chemical and sensory characteristics, microbial quality and antioxidant potential of goat's milk paneer during storage (0–12 d, 4 ± 1°C). The juices from five different citrus fruits were used as coagulant (treatments) to make goat's milk paneer. The pH of all paneer samples decreased during storage whereas titratable acidity increased. Ash (%) fat (%) and protein (%) of paneer increased slightly during storage, whereas sensory perception decreased. The juices from all the citrus fruit varieties showed high contents of total phenolics and total flavonoids which ultimately influenced ferric reducing antioxidant power, total antioxidant capacity and radical scavenging activities. As the contents of different juices were also retained in the paneer matrix, so paneer coagulated with citrus juices also showed encouraging results in terms of total phenolic and flavonoid contents, ferric reducing antioxidant power and radical scavenging activities. Amongst all the paneers, the most promising was that coagulated by kinnow juice. In addition, the whey obtained from paneer coagulated by citrus juices also showed appreciable quantities of total phenolic and flavonoid contents, thereby beneficially influencing ferric reducing antioxidant power andradical scavenging activities. It is concluded that citrus juices improve the sensorial quality and antioxidant potential of goat's milk paneer and its whey. [ABSTRACT FROM AUTHOR]

The main aim of this study was to evaluate the impact of mechanical drying on the sensory quality of specialty coffee produced on three Colombian coffee farms. The technique involved a study of the coffee bean drying process parameters, such as temperature (35, 45 and 55 ℃), airflow (100 m3/min∙m2) and thickness (0.2 m) for mechanical drying, vs conventional drying in the open sun until 11% of moisture content was reached. For mechanical drying, the effective diffusion coefficient, electrical conductivity and drying kinetics were evaluated. A sensory test was performed for three storage periods (3, 6 and 9 months) using the Specialty Coffee Association (SCA) protocol. The results showed that the effective diffusion coefficient varied from 3.21 to 8.02 × 10−7 m2/s for mechanical drying and from 4.21 × 10−11 m2/s for drying in the open sun. The time drying time was established at 20.35 ± 0.06, 29.10 ± 0.09 and 71.52 ± 0.11 hours for mechanical drying at 55 ℃, 45 ℃ and 35 ℃ respectively and 54.48 ± 11.37 hours for drying in the open sun system. The average moisture content at the end of all drying operations was 12.5%. Electrical conductivity rose from 11.71 to 16.86 µS/cm∙g at drying temperatures ranging from 35 to 55 ℃. The sensory test revealed that storage duration had no effect on the quality of the coffee drink when in touch with the drying process, with mechanical drying yielding higher sensory ratings. The coffee beans were dried at 55 ℃, yielding coffee samples with SCA scores more than 85 points. In overall, it is determined that the convective mechanical drying method is a viable approach for the processing of specialty coffee beans since it allows for the retention of high-quality sensory qualities, allowing it to command higher market pricing.

The present study assessed the responses, in terms of vegetative, productive, qualitative, and nutritional features, of plants and berries of three remontant strawberry cultivars cultivated in soil and irrigated using three irrigation regimes: standard irrigation regime (W100), 20% (W80) less irrigation than the standard irrigation, and 40% (W60) less irrigation than the standard irrigation. The tested plants were "Albion", "San Andreas", and "Monterey", which were cultivated in the east coast area of Marche, Italy. Specifically, the study examined the response of the genotype to irrigation deficit, highlighting the performance of the "Monterey" cultivar, which showed improvement in terms of fruit firmness, folate content, and antioxidant capacity at the W80 irrigation regime without a significant yield reduction. In all the cultivars, when irrigation was reduced by up to 20% of the standard irrigation regime (W100), there were no significant losses of yield or reduction in the fruits' sensorial quality or antioxidant activity. The results showed that the standard irrigation regime (W100) commonly adopted by the farmers in the Marche area uses more water than necessary. With more accurate water management, it will be possible to save almost 226 m3 of water per hectare per cultivation cycle. [ABSTRACT FROM AUTHOR]

The main aim of this study was to evaluate the impact of mechanical drying on the sensory quality of specialty coffee produced on three Colombian coffee farms. The technique involved a study of the coffee bean drying process parameters, such as temperature (35, 45 and 55°C), airflow (100 m³/min·m²) and thickness (0.2 m) for mechanical drying, vs conventional drying in the open sun until 11% of moisture content was reached. For mechanical drying, the effective diffusion coefficient, electrical conductivity and drying kinetics were evaluated. A sensory test was performed for three storage periods (3, 6 and 9 months) using the Specialty Coffee Association (SCA) protocol. The results showed that the effective diffusion coefficient varied from 3.21 to 8.02 × 10-7 m²/s for mechanical drying and from 4.21 × 10-11 m²/s for drying in the open sun. The time drying time was established at 20.35 ± 0.06, 29.10 ± 0.09 and 71.52 ± 0.11 hours for mechanical drying at 55°C, 45°C and 35°C respectively and 54.48 ± 11.37 hours for drying in the open sun system. The average moisture content at the end of all drying operations was 12.5%. Electrical conductivity rose from 11.71 to 16.86 µS/cm·g at drying temperatures ranging from 35 to 55°C. The sensory test revealed that storage duration had no effect on the quality of the coffee drink when in touch with the drying process, with mechanical drying yielding higher sensory ratings. The coffee beans were dried at 55°C, yielding coffee samples with SCA scores more than 85 points. In overall, it is determined that the convective mechanical drying method is a viable approach for the processing of specialty coffee beans since it allows for the retention of high-quality sensory qualities, allowing it to command higher market pricing. [ABSTRACT FROM AUTHOR]

The goal of this study was to analyse peri-urban households' fish consumption and fish quality along the value chain of the fish-livestock production system. Data on fish consumption per capita and socio-economic characteristics of the household of 366 households were collected along the fish value chain, covering two rural districts (Omonada and Kersa) and one town (Jimma). Effect of socio-economic characteristics on fish consumption of the interviewed households was analysed using Ordinary Least Square Regression. A total of 36 Nile Tilapia fish were collected from eight locations along the fish value chain. Then, the samples were analysed for microbial, physiochemical, and sensorial attributes. The influence of sample location on physiochemical, qualitative characteristics, and microbiological loads of fish fillets was investigated using one-way ANOVA and orthogonal contrast to separate the means. The mean fish consumption per capta in the study area was 0.541 kg/person/year. Fish consumption of the household was significantly influenced by location and household head sex. Fish consumption was positively influenced by education, family size, and wealth, but negatively influenced by age. The fish value chain in the study area extended from the production site (adjacent to Gilgel Gibe I reservoir) and district retailer shops, Jimma town mobile trader and retailing shops. Except the production site, fish quality across the value chain were lower than the standard. Furthermore, fish samples from marketing sites (Jimma town mobile traders, Jimma town retailer shops, and district retailer shops) had lower ash, fat, crude protein levels, higher TVB-N, higher pH and higher aerobic and coliform loads compared to samples from production sites. Fish samples from district shops and Jimma town traders had significantly lower off-flavour scores compared to the production sites (0.94 points and 1.53 points, respectively). Fish obtained from Jimma retailers had significantly less odour compared to those obtained from Jimma mobile traders by 0.87 points. In conclusion, Ethiopian households' consumption of fish in the integrated livestock-fish farming system is generally low. Yet, it could be improved by reducing fish production cost and shortening the fish value chain. Improving cold chain facilities and implementing household to household extension services about fish consumption would be inevitable to enhance fish consumption in the study area. [ABSTRACT FROM AUTHOR]

The present study assessed the responses, in terms of vegetative, productive, qualitative, and nutritional features, of plants and berries of three remontant strawberry cultivars cultivated in soil and irrigated using three irrigation regimes: standard irrigation regime (W100), 20% (W80) less irrigation than the standard irrigation, and 40% (W60) less irrigation than the standard irrigation. The tested plants were “Albion”, “San Andreas”, and “Monterey”, which were cultivated in the east coast area of Marche, Italy. Specifically, the study examined the response of the genotype to irrigation deficit, highlighting the performance of the “Monterey” cultivar, which showed improvement in terms of fruit firmness, folate content, and antioxidant capacity at the W80 irrigation regime without a significant yield reduction. In all the cultivars, when irrigation was reduced by up to 20% of the standard irrigation regime (W100), there were no significant losses of yield or reduction in the fruits’ sensorial quality or antioxidant activity. The results showed that the standard irrigation regime (W100) commonly adopted by the farmers in the Marche area uses more water than necessary. With more accurate water management, it will be possible to save almost 226 m3 of water per hectare per cultivation cycle.

Fish drying is an ancient and traditional method of producing nutrientdense nourishment for humans. The present study was performed to investigate the sensory quality, microbial, biochemical, and pesticide contents of dried sharks (Scoliodon sorrakowah) from four major fish drying centers in southern Bangladesh. Sensory attributes were determined by the expert panel members; whereas, microbial quality and biochemical compositions were assessed by standard validated methods. The QuEChERS separation was used in conjunction with gas chromatography and gas chromatography-mass spectrometry to assess pesticide residues. The sensory properties showed that the dried shark fish products were of acceptable quality for human consumption in all drying center samples and did not differ significantly (P< 0.05). The aerobic plate count (APC) for dried shark fish products exceeded the regulatory limit and varied significantly (P< 0.05) across all major fish drying centers, with the exception of the shark fish product (9.6±0.09×104 cfu/g) of the Dublarchar counterparts. Likewise, the total fungal load was recorded and differed substantially (P< 0.05) in dried shark (1.78±0.03×103 cfu/g) fish products. All dried fish products were free of pathogenic bacteria such as Salmonella spp., Vibrio cholerae, Vibrio parahaemolyticus, and Listeria monocytogens. The biochemical compositions (protein, lipid, ash and moisture) and quality indices of dried shark fish products were statistically significant (P< 0.05), except for ash and pH contents (P> 0.05). In addition, the organochlorine pesticide residues (DDT and heptachlor) were not found in all dried shark fish products, and the pesticides posed no health risk at any sampling station. [ABSTRACT FROM AUTHOR]

Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is an emerging research concept. The application of abiotic stress treatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues, potentially slowing down several quality senescence pathways. The previously selected combined and single effects of heat shock (100 °C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments and two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on controlling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory quality during storage (5 °C, 14 days) were studied. Among the tested combinations, synergistic effects on the quality retention of fresh-cut carrots were only attained for applying heat shock associated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g) the initial contamination and controlling microbiological spoilage (counts below the threshold limit of 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and chlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative technology for shredded carrot processing. [ABSTRACT FROM AUTHOR]

Brassicaceae plants are rich with antioxidant compounds that play a key role for human health. This study wants to characterize two Italian broccoli cultivars (Roya and Santee) and black cabbage, evaluating the variation of antioxidants in different portion and at different developmental stage of the plants: for broccoli, heads and stems were sampled, while for black cabbage, leaves and seeds were analyzed. Roja cultivar was also analyzed at the first and second harvest to evaluate the variation of phytochemical compounds over time. Nutritional and sensorial qualities were investigated. Black cabbage seeds showed higher value of total antioxidants, total phenols, and total anthocyanins than leaves. Similarly, phenolics and anthocyanins content in head was higher than in stem in broccoli. In Roja cultivar, the harvest date seemed to influence the antioxidant capacity and the phytochemical compounds content, with broccoli sampled in the second harvest showing better results for all the nutritional parameters. These local vegetables represent a significant source of antioxidants and may contribute to health benefits of the consumers. [ABSTRACT FROM AUTHOR]

Purpose: Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers demand high quality in fresh-cut fruit. Research method: Effect of different post-cutting chemical treatments including calcium chloride (CaCl2), ascorbic acid (AA), salicylic acid (SA), oxalic acid (OA) and citric acid (CA) on the quality maintenance and extending the shelf life of fresh-cut were evaluated. Treated slices were placed into the Polypropylene (PP) containers with lids (Passive MAP) and stored at 4±1 °C for two weeks. Findings: The results showed that the highest firmness (7.01 N) was recorded in CaCl2 treated fresh-cut mangoes at the end of storage. The TSS significantly was lower in all treated fresh-cuts compared to the control. Besides, treated mango slices with AA, SA, and OA had a higher antioxidant activity than other treatments and control. Interestingly, mango slices that were treated with CaCl2 had a higher texture (4.33) value compared to the control and other treatments. The AA and CaCl2 treatments maintained the fresh-cut taste compared to the control and other chemical treatments after 14 days of cold storage. The highest shelf life was observed in CaCl2 (17.5 days) and SA (17.0 days) treatments. The hue values were best maintained in OA and CA treatments. Moreover, the total aerobic mesophilic bacterial and fungal counts remained below detection limits at the end of storage. Limitations: No limitations were found to report. Originality/Value: In conclusion, CaCl2, AA and SA were better treatments for fresh-cut mangoes because higher acceptability and sensorial quality and also longer shelf life.

Chinese kale is one of the most popular vegetables in southern China and Asia, but it has a short shelf‐life. The effect of high oxygen atmospheric packaging (HOAP) treatment on the respiration rate as well as chlorophyll content and the expression of their metabolism‐related genes of the soluble proteins in Chinese kale during storage were assessed. The results showed that Chinese kale subjected to HOAP treatment showed stimulated respiration rate and regulated expression of chlorophyll metabolism‐related genes, such as BrChlases, BrPPH (pheophytin pheophorbide hydrolase), BrPAO (pheidea oxygenase gene), BrRCCR (red chlorophyll catabolite reductase), and BrSAG12 (senescence‐associated gene), compared to the Chinese kale in the control. The activities of chlorophyll enzymes, that is, Chlase and Mg‐dechelatase, were also influenced by HOAP treatment during storage. Furthermore, the total content of soluble proteins was stimulated to accumulate, and the intensity of protein bands, detected by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis profiling, increased in HOAP‐treated samples. Based on the current results, as well as the results of our previous study regarding HOAP treatment of other vegetables, we speculate that HOAP may function by regulating the respiration rate and the accumulation of functional proteins, especially chlorophyll catabolic and antioxidant enzymes, to maintain the freshness of Chinese kale during storage. Practical Application: HOAP treatment could be a potential method for delaying quality changes and extending the shelf‐life of Chinese kale after harvest. [ABSTRACT FROM AUTHOR]

The work had as objective to evaluate the sensorial quality and the acceptability of different foodstuffs elaborated with addition of aloe juice and its relationship with the used dose, for the realization of the experimental work they were elaborated with addition of aloe juice the following products: whey drinks fermented, fermented milk, ice cream, papaya nectar and guava marmalade. The determination of the sensorial quality of some of the elaborated products was carried out applying the foundations of the method of general impression or the Analytic Procedure of Sensorial Evaluation, the population acceptability was determined with more than 80 habitual consumers applying the foundations of the affective method, with the use of a scale hedonic. It was concluded that whey drinks fermented with flavoring it is possible to use concentrations of aloe juice from 5 to 7,5 % for the obtaining of a product of good quality sensorial and good acceptability. With the addition of 10 to 15 % of aloe juice can be elaborated whey drinks fermented with the incorporation of fruit pulp, fermented milk with flavoring and ice cream with good sensorial quality and population acceptability. The papaya nectar with aloe juice can be elaborated with 45 % of fruit pulp and 10 % of aloe juice with quality sensorial acceptable and good acceptance. For the guava marmalade with aloe juice the relationships fruit pulp: aloe juice can be used from 70:30 up to 50:50, for the obtaining of a product with good acceptability. [ABSTRACT FROM AUTHOR]

Brassicaceae plants are rich with antioxidant compounds that play a key role for human health. This study wants to characterize two Italian broccoli cultivars (Roya and Santee) and black cabbage, evaluating the variation of antioxidants in different portion and at different developmental stage of the plants: for broccoli, heads and stems were sampled, while for black cabbage, leaves and seeds were analyzed. Roja cultivar was also analyzed at the first and second harvest to evaluate the variation of phytochemical compounds over time. Nutritional and sensorial qualities were investigated. Black cabbage seeds showed higher value of total antioxidants, total phenols, and total anthocyanins than leaves. Similarly, phenolics and anthocyanins content in head was higher than in stem in broccoli. In Roja cultivar, the harvest date seemed to influence the antioxidant capacity and the phytochemical compounds content, with broccoli sampled in the second harvest showing better results for all the nutritional parameters. These local vegetables represent a significant source of antioxidants and may contribute to health benefits of the consumers.

Cabbage Kimchi, a traditional Korean fermented food, has occasionally been related to acute gastroenteritis caused by human norovirus (HuNoV). The present study examined the inhibitory effects of electron beam (e‐beam) irradiation (1, 3, 5, 7, and 10 kGy) on HuNoV GII.4 in suspension or cabbage Kimchi using reverse transcription quantitative polymerase chain reaction combined with immunomagnetic separation (IMS/RT‐qPCR). In addition, physicochemical and sensorial analyses were conducted to assess any change in the quality of cabbage Kimchi following e‐beam irradiation. Following e‐beam irradiation at 1 to 10 kGy, HuNoV significantly decreased to 0.28 to 2.08 log10 copy number/mL in suspension (P < 0.05). HuNoV levels in cabbage Kimchi were also significantly reduced to 0.26 to 1.57 log10 copy number/mL following irradiation with 1 to 10 kGy (P < 0.05) compared to positive control (6.0 log10 copy number/mL). The D‐values for 1 log10 reduction (90% inhibition) of HuNoV in suspension and cabbage Kimchi were 4.94 and 6.96 kGy of e‐beam, respectively. The pH and acidity in the irradiated cabbage Kimchi were 4.41 to 4.58 and 0.61% to 0.71%, respectively, indicating that e‐beam did not affect the optimal pH or acidity. Although a slight increase of greenness was observed in the leaf portion of cabbage Kimchi irradiated with 7 to 10 kGy of e‐beam, this color change was minimal and went undetected by panelists in the sensorial evaluation. The five properties of sensorial quality assessed were no different in the irradiated Kimchi sample compared with the control sample (nonirradiated cabbage Kimchi). Therefore, this study suggests that ≥6.96 kGy of e‐beam could be applied in the cabbage Kimchi industry to obtain >90% of HuNoV without affecting the quality. Practical Application: As the most representative food in Korea, Kimchi needs the sanitation technology that can inhibit viral infection. Our findings suggest that e‐beam irradiation can be used to reduce HuNoV effectively in Kimchi without changes in sensorial quality. [ABSTRACT FROM AUTHOR]

Demand for minimally processed apples (MPA) is growing, as it is an easy-to-consume food rich in vitamins, minerals, fiber and phenolic compounds that benefit consumer health. However, MPA perishability is a hindrance in meeting this demand due to enzymatic browning of the pulp. To minimize this problem, the effectiveness of different concentrations (0.1%, 0.2% and 0.3%) of 4-hexylresorcinol (4-HR) were tested on MPA (sliced Fuji apples) for up to nine days at 4.0 °C. Distilled water (DW) and l-cysteine chloride (LC) 0.6% (m v− 1), were used as negative control and positive control, respectively. The color, mass loss, pulp firmness, bioactive compounds, enzymatic activity and sensorial characteristics were evaluated. After the evaluations, it was found that the different concentrations of 4-HR exerted undesirable effects on the color variables (L *, a *, ºHue and browning index), because it did not effectively inhibit the browning of the apple pulp. During storage, fruits treated with 4-HR gradually lost weight without affecting quality; had greater firmness and their total phenolic content and antioxidant activity remained superior to controls (DW and LC). Although the activity of the peroxidase and polyphenol oxidase enzymes was decreased, the sensorial analysis revealed that dark spots formed in the endocarp, and also in the mesocarp, impairing the purchase intention of the MPA. Based on these considerations, immersion in 4-hexylresorcinol was considered not suitable for controlling pulp darkening of 'Fuji' apples minimally processed during refrigerated storage. [ABSTRACT FROM AUTHOR]

BACKGROUND The susceptibility to chilling injury and quality changes of 'Tango' mandarins stored at different temperatures was evaluated in fruit grown at two locations in Andalusia (Spain) and grafted on Carrizo Citrange or FA5 rootstock. The peel disorders were also characterized by a microstructural study. RESULTS: Fruit developed chilling injuries, manifested as pitting lesions affecting the equatorial area of the fruit stored at 1 °C or 5 °C; fruit growing on FA5 rootstock showed a slightly lower incidence. The microstructural study revealed that only the upper layers of flavedo were affected in the damaged fruit, the epidermal and hypodermal tissues being dramatically collapsed. Although the fruit was prone to accumulate ethanol, especially after the shelf life that followed the different periods of cold storage, the ethanol did not compromise the overall flavor. CONCLUSIONS: Storage of 'Tango' fruit was limited by chilling injuries when stored at 1 °C or 5 °C for more than 20 days. Moreover, at these temperatures, the fruit was prone to accumulate ethanol and develop off flavors. At 9° C, the fruit could be stored for 30 days without compromising external or internal quality. Growing location and rootstock influenced some quality attributes at harvest but not during storage. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

A study was undertaken to assess the quality characteristics and suitability of milk of Hariana (H), Cross breed (CB) and Sahiwal (S) cows for development of milk smoothies. The 125 g milk of each breed, 75 g of banana, three variants of sugar and 0.1 percent sodium alginate were used in formulation. Prepared smoothies were analyzed for different physico-chemical and sensory characteristics. In general, non-significant (P<0.05) differences were observed in physico-chemical characteristics among different smoothies. But mean values of water, protein and solid-not-fat showed significantly (P<0.05) different values. Water was significantly (P<0.05) lower while solid-not-fat was significantly (P<0.05) higher in Cross breed milk smoothies as compared to the smoothies of other breeds of cows. The sensory profile of all the smoothies were no significant (P>0.05) differences with each other. Finally Sahiwal milk smoothies were selected based on higher scores of sweetness, acidity, consistency and overall acceptability scores than others. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano.

This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear force) and instrumental color, sensory acceptance and mass loss. The coatings containing rosemary EO retained minimal numbers of Coliforms (35ºC) during storage; thus, a positive effect of the coatings on improving the microbiological cheese quality was observed. Sensorial results were satisfactory for all edible coating samples (Acceptance Index > 77%) highlighting the one with oregano essential oil, proving that this coating can be an alternative to improve technological parameters of Fresh Cheese quality.

This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).

The aim this work was to describe the effect of the application of antioxidants and packing in the conservation of oyster mushrooms (Pleurotus ostreatus), an edible mushroom with high protein value. This type of mushrooms is highly perishable and browning rapidly during postharvest. The whole oyster mushrooms were treated with ascorbic acid (1% w/v) and citric acid (1% w/v), packed in low-density polyethylene bags (PE), expanded polystyrene trays (PES) with PVC and polyethylene terephthalate (PET) containers. The mushrooms were stored at 5±1 °C and 85 ± 5% relative humidity, during 17 days. The physical-chemical, color and sensory properties were evaluated. The applied organic acids showed an antioxidant activity and in synergy with the packing, they maintain the evaluated properties of the oyster mushrooms. The oyster mushroom treated with antioxidants, conditioned in PET packing and stored at 5±1 °C and 85 ± 5% relative humidity, maintains its stability for 15 days. [ABSTRACT FROM AUTHOR]

The introgressed cultivar of Parainema coffee was studied in two Honduras plantations that differed in their tree-shading system, namely intercropping as opposed to agroforestry. The cumulative sunlight effect on plants was determined by means of a non-destructive index of leaf flavonols, applied here for the first time to the coffee culture. The coffee seeds selectively harvested from shaded and full sunlight plants were analyzed for both their chemical composition and the derived cup quality. The high and constant shading of the agroforestry system determined both the heaviest coffee beans and an excellent rating of the beverage. Green beans under shade contained higher levels of caffeine and lower levels of trigonelline and mono-caffeoylquinic acids (other than chlorogenic acid) than those from sun-exposed plants. Banana-tree shading produced no differences in the green bean chemicals with respect to sunlight. The employed leaf flavonol optical index allowed to quantify the spatial variability of shading within the coffee plantations. Regardless of the light regime and site, Parainema coffee was classified as a "specialty", an aspect that, together with its high seed weight and resistance to disease, can further favor its spread among coffee producers. [ABSTRACT FROM AUTHOR]

BACKGROUND: New sweet cherries rootstocks and cultivars can be valorized on the market if they express improved plant yield efficiency and fruit quality, and also including highest content of antioxidant compounds (mainly anthocyanins but also significant amounts of phenolic acids and flavonols). OBJECTIVE: The goal of this study was to compare the effect of 10 new rootstock genotypes, now available for cherry, on plant growth and fruit quality of the cultivar "Sweetheart", a very late auto-fertile sweet cherry cultivar. METHODS: Plants vegetative and productive parameters, as well as fruit sensorial quality, were measured during a 5-year cycle (2011–2015), while fruit nutritional quality was investigated for the last 3 years (2013–2015). RESULTS: For the agronomical traits, the vigorous rootstock Adara/Major and intermediate Gisela 6 stands out for the plant yield. From the qualitative point of view, the intermediate MaxMa 14 and Gisela 6, and the dwarf Gisela 5, differed for reduced fruit size but with optimal sugar/acid ratio. The higher fruit nutritional value were detected for "Sweetheart" trees grafted on Adara/Major (vigorous), the best MaxMa 14 (weaker) and Gisela 5 (dwarfing) rootstocks. CONCLUSIONS: There is not a univocal combination between the scion and rootstock equally valid for all the considered parameters. The rootstock capable of ensuring good yields, sensorial and nutritional quality is Adara/Major. From the productive and qualitative point of view, Gisela 6 is well adapted to these conditions, while MaxMa 14 rootstock stands out for nutritional quality, although induces a high reduction of vigor, poor vegetative renewal and low average fruit weight. [ABSTRACT FROM AUTHOR]

The sustainability of reducing light in apple orchards under well-watered (ww) and water stress (ws) conditions was evaluated for water relations, plant gas exchanges, fruit growth, yield determinants, and fruit quality over three years. A black (B) 28% shading net was compared with two different 50% shading nets: red (R) and white (W). Each net was combined with two irrigation regimes (ww and ws) based on plant water status. Under ww and ws conditions, increasing shade from 28% to 50% was not detrimental for plant gas exchanges, yield, or quality over three years. Higher shade improved plant water status regardless of irrigation regime. Higher shading could be considered sustainable in apple orchards over several seasons. Fruit quality was more sensitive to plant water status than to light reduction. ws increased fruit soluble solid content and relative dry matter, regardless of shading, and this was positively reflected in consumer’s preference. When water availability is limited, increasing shading to 50% can help save water and maintain high-quality yields associated with water stress. Given the likely reductions of water availability in agriculture, growers and consultants may consider shading apple orchards as a sustainable and safe horticultural technique to save water.

This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.

Abstract The shelf life of quail carcass was examined after imposing separate and combined treatments of spraying with lactic acid (LA, 1% v/v), dipping in chitosan (CH, 1% w/v) and placing the carcass in modified atmosphere package (MAP, 65% CO 2 + 30% N 2 + 5% O 2) at 4 ± 1 °C for 20 days. The control group was packed under similar atmospheric condition but without any antimicrobial agents. Microbiological populations, physicochemical properties and sensory attributes (color, odor and overall appearance) were monitored at 4-day intervals. All antibacterial treatments effectively lowered microbial numbers, compared to the control during chilled storage. The total viable count, as an indicator of meat spoilage, on day 8 of the storage in treated samples was 0.5–3.4 log CFU/g which was lower than the control. The weakest and strongest effects were caused by LA and LA + CH + MAP treatments, respectively. Similar impact intensity occurred in other microbial tests during refrigerated storage. Binary combination treatments of MAP and chitosan showed synergistic effects on controlling microbial growth, and had no significant difference with LA + CH + MAP. Evaluations on days 4 and 8 showed that all treatments significantly controlled microbial growth, pH value, peroxide value and reactive substances of thiobarbituric acid in comparison with the control (P < 0.05). Interestingly, total volatile basic nitrogen (TVB-N) values were sharply increased in all treatments, whereas the CH + MAP and LA + CH + MAP retained the TVB-N content below 30 mg/100 g, which is an indication of meat freshness. The LA + CH + MAP caused the lowest TVB-N value on days 4, 12, 16 and 20 (P < 0.05). On day 8 of storage, the scores of sensory attributes for the control group were less than the minimum score of acceptance (i.e. 5 points). The results of this study indicate that the LA + CH + MAP treatment rendered the samples favorable in terms of overall appearance (>7) during the entire chilled storage. It is noteworthy that organoleptic evaluations correlated well with physicochemical and microbiological data. Based on microbiological data and the overall appearance results of the carcasses, the shelf lives of the control, LA, CH, MAP, LA + MAP, LA + CH, CH + MAP and LA + CH + MAP samples were 6, 7, 11, 12, 12, 15, 20 and 20 days, respectively, under chilled conditions. Highlights • Quail carcass was treated with lactic acid, chitosan and MAP. • Chitosan had a synergistic effect on the anti-microbial properties of LA + MAP. • Synergy among chitosan and MAP showed a high protective effect on chemical changes. • Lactic acid + chitosan + MAP develop a novel method for preserving quail meat. [ABSTRACT FROM AUTHOR]

Abstract During wine stabilization, control of the microbial population is required in order to ensure a quality wine. Pulsed Electric Field (PEF) was applied to commercial wines in a continuous flow to reduce the amount of SO 2 added after the end of malolactic fermentation to manage microbial populations. Samples of wine from three commercial wineries of the Rioja Qualified Designation of Origin were treated with 30 mg/L SO 2 , with 15 mg/L SO 2 and PEF, and only with PEF. The inactivation of the microbiota with the PEF treatment was greater than the inactivation achieved with SO 2 four days after treatment. Six months later, the lactic acid bacteria population was still viable in some of the wines. Regarding the physicochemical characterization of the wines, the PEF treatment was positive for quality because the wines had greater color intensity and lower volatile acidity. Moreover, organoleptic analysis indicated different scoring depending mainly on the characteristics of the original wine. Despite these positive results, further studies are advisable to optimize the control of lactic acid bacteria. Industrial relevance The application of PEF during wine stabilization after MLF can be a viable alternative for the oenological industry to reduce the SO 2 dosage used in winemaking. Highlights • PEF technology was effective for reducing the SO 2 dosage. • PEF technology achieved an important inactivation of microorganisms. • LAB remained viable in wines six months after treatment. • PEF treatment caused an increase in the color intensity. • PEF treatments did not alter the organoleptic wine quality. [ABSTRACT FROM AUTHOR]

Highlights • In cull ewes, feed duration has a stronger effect that linseed supplementation level. • Level and feeding duration improve body condition score and carcass characteristics. • Increment on linseed supplementation level improves intramuscular fatty acid profile. • Seventy days produces an excessive fattening that affects negatively meat quality. • Supplementation with a 10% of linseed could be enough to improve ewe meat quality. Abstract The effects of linseed supplementation level (LSL: 5%, 10% or 15%) and feeding duration (FD: 30, 50 or 70 days) were analysed on productive, carcass and meat quality parameters using 72 cull ewes (n = 8 for each group), to improve their commercial value and meat quality. Both LSL and FD influenced productive parameters, carcass and meat quality. Feeding duration affected final body condition score (P< 0.001), which increased up to 50 days of supplementation, keeping constant afterwards. Carcass yield (P < 0.001) and shoulder weight (P = 0.005) raised up to 70 d of fattening. Both LSL and FD increased subcutaneous fat thickness. Tissue composition was mainly affected by FD (P < 0.001), thus the percentage of muscle decreased and the percentage of fat increased along FD whereas increasing LSL at 15% produced the lowest muscle percentage. Colour was modified by FD, the longer the intake, the paler and lower redness (P < 0.001) and yellowness (P < 0.05) presented the meat. Texture and proximate composition were unaffected by both factors. Fatty acid composition was mainly modified by LSL, increasing polyunsaturated fatty acids (PUFA, P < 0.05), n -3 PUFA (P < 0.001), PUFA/SFA ratio (P < 0.05), and reducing n -6/ n -3 (P < 0.001) with increasing linseed levels. Longer supplementation intakes decreased n -6 percentages (P < 0.05). LSL and FD had a small effect on sensory attributes, although lower LSL and FD had the lowest fat intensity and longer periods of fattening increase undesirable odours or flavours such as rancidity and old (P < 0.05). Therefore, linseed diet supplementation could be considered in cull ewes as a good practice, being 10% of LSL and between 30 or 50 days of FD the best option to improve fatty acid profile, productive, carcass characteristics and meat quality, and subsequently the commercial value of these animals. [ABSTRACT FROM AUTHOR]

The present investigation was carried out with the objective of determining the effect of sustainable grape drying methods in water loss, in microbiological and sensorial quality, as well as in the costs incurred due to its use, just to the limitations presented by the current methods. Grape fruits (Vitis vinifera L.) variety Harmony, selected according to characteristics of ideal external quality were used. The methods consisted of osmodehydration + solar dryer, direct drying in the sun (control) and solar dryer. It was corroborated that the direct drying to the sun of the grapes, constituted the longest process to reach 50% of humidity. Regarding the microbiological quality, the direct drying to the sun showed growth of bacteria, while the growth of fungi was manifested in the osmodehydrated grapes and later dried in a solar dryer, showing no development of microorganisms in the solar dryer method, which is sample of guarantee of innocuousness of the product obtained in this way. From a sensory point of view, the general acceptance rate corresponded to fruits previously osmodehydrated in sucrose 53.3ºBrix, however this drying method was where the highest costs were incurred. [ABSTRACT FROM AUTHOR]

Prosopis alba flour (PAF) is an adequate ingredient for preparing gluten-free sweet snacks of high nutritional value. Therefore, the objective of this work was to use this flour, together with sugar and honey, as agglutinant agent in the elaboration and functional characterization of sweet snacks. Snacks were formulated with ancestral American seeds (22% amaranth, 22% quinoa, 7.8% quinoa) and variable amounts of each of the three agglutinants (48.2% total) according to an experimental design for mixtures with the restriction of non using only PAF as agglutinant. Five formulations were obtained and characterized by color, moisture, water activity and texture parameters. Sensorial attributes of the two best snacks selected by a test of preference (A and E), were determined using a 9 points hedonic scale. Snacks with sugar or sugar from PAF presented after heating the major variation of color. Snacks with PAF presented intermediate values of moisture and higher values of consistency, resilience and elasticity. The snack containing equal amounts of each agglutinant (A) presented equivalent sensory attributes as that elaborated only with sugar (E). Concluding, PAF resulted a suitable ingredient along with sugar and honey for sweet snacks destined to celiac people that also resulted well accepted by consumers. [ABSTRACT FROM AUTHOR]

This study was performed with the aim of reducing the microbial communities of wines after alcoholic fermentation to improve the establishment of commercial Oenococcus oeni inoculum for developing the malolactic fermentation. Microbial community reduction was accomplished by applying Pulsed Electric Field (PEF) technology to four different wines. Overall, significant reductions in yeast population were observed. To a lesser extent, lactic acid bacteria were reduced while acetic acid bacteria were completely eliminated after the PEF treatment. In three out of the four tested wines, a decrease in the competitive pressure between microorganisms due to the detected reduction led to a general but slight shortening of the malolactic fermentation duration. In the wine with the most adverse conditions to commercial starter establishment, the shortest malolactic fermentation was reached after PEF treatment. Finally, the sensorial quality of three out of the four treated wines was considered better after the PEF treatment. Therefore, PEF technology meant an important tool for improving the malolactic fermentation performance. [ABSTRACT FROM AUTHOR]

Worldwide, water buffalo [Bubalis bubalis (Buffalo)] is commonly raised as a dual-purpose animal (intentionally for dairy production because their meat quality has been generally perceived as poor). Breeding for milk production, hunting, exhibition, or novelty ownership has been the primary use of Buffalo in United States and Canada. A scientific review was conducted to examine the effect of species (Buffalo vs. cattle) on meat sensory and nutritional quality. Compilation of this type of comparative studies is a necessary exercise to inform all segments of the meat value chain, particularly, final consumers. According to a bibliometric analysis it can be estimated that in the last twenty years the Web of Science database has recorded over 500 publications about Buffalo breeding. Unfortunately, the vast majority of studies comparing quality- or chemical-related trails between these bovid species did not plan adequately in the experimental design to raise or fatten them under the same environmental conditions and (or) made comparisons at a given (fair) endpoint [e.g., same average age or body weight). Furthermore, most literature reviews on the topic made inferences by making use of observational studies and (or) tabulated findings of different researchers that did not include both species in the same experiment or did not use exclusion criteria to minimize the bias of the interspecific alleged contrasts. This presentation will discuss results from selected controlled experiments reporting quality and nutrient composition of meats from cattle vs. Buffalo. Very few controlled studies could be retrieved on comparison of meat quality (n = 13) and nutrient composition (n = 8) between Buffalo versus indicine (Bos indicus) or European (Bos taurus) cattle. Results from four out of thirteen comparative studies reporting sensory and (or) textural quality traits favored beef; however, three of these experiments only considered textural variables; one of them only included 16 animals older than 50 months of age whereas in the second companion study one half of the experimental group (n = 8) consisted on animals aged 48 to 54 months. According to the survey on proximal/nutrient composition there are minor differences between meats from both species. The results presented herein reveal the potential of young buffaloes to produce comparable or higher-quality meat than cattle counterparts, even under free-range conditions. [ABSTRACT FROM AUTHOR]

Differentiating coffees through the notion of terroirs allows us to determine potential areas for specialty coffee production and to characterize the type of coffee in these areas, exploring their potential. The objective of this work was to study spatial variability quality and to characterize and delimit terroirs in coffee crop production in Araponga municipality, Minas Gerais State, Brazil, using sensorial evaluation. The data were collected from four crops, from altitudes ranging from 770 to 1270 m, with the extract increasing from low to high. In each plot of crops, samples of cherry fruits were collected, dried, benefited, subjected to sensorial analysis and given grades ranging from 0 to 100 points for the global drink quality and relative characteristics of honey, body, acidity, flavor and equilibrium. The spatial variability of the quality was analyzed using the Moran Index. To define coffee production terroirs, average quality grades were compared through separation tests and the individual values of the plots were subjected to an analysis of groupings. The study was efficient in identifying terroirs for mountain coffee culture, therefore allowing coffees to be differentiated as a function of their production locations. Araponga has more than one coffee production terroir characterized by two distinct altitude extracts.

This study aimed to improve the sensorial quality of sourdough wheat bread by the addition of cell-free enzyme extracts (CFEs) from Lactobacillus sanfranciscensis (SF), Hafnia alvei (HF) and Debaryomyces hansenii (DH). CFEs were suitable sources of peptidases, glutamate dehydrogenase and cystathionine γ-lyase. The concentration of free amino acids (FAA) in the sourdoughs containing CFEs was higher than the control sourdough, produced without addition of CFEs. The community-level catabolic profiles showed that the highest number of carbohydrates, polymers and carboxylic acids were consumed in the SF sourdough. Breads produced with CFEs were characterized by higher specific volume than the control. The use of CFEs impacted on the profile of volatile organic compounds. Overall, positive correlations were found between some key-aroma compounds and enzyme activities/precursor FAA. The SF bread, characterized by highest level of alcohols, received the highest score for aroma and sweetness in the sensory analysis. [ABSTRACT FROM AUTHOR]

This study investigates the effects of different concentrations of Zataria multiflora Boiss. essential oil on the quality of catfish burger during storage at 4 °C. For this purpose, fish burgers were produced with 0, 0.2 and 0.4 % ZMEO and the changes in their TBA, PV, FFA, TVB-N, microbiological loads and appeal to consumers during storage were evaluated. The obtained results indicated that the best sensory quality was attained at the highest ZMEO concentration (0.4 %) compared with control samples. The storage time significantly affected the TBA, PV, FFA, TVB-N values, as treated samples with ZMEO showed lower values of lipid oxidation products compared with the control samples. Regarding to microbial load, samples treated with 0.2 and 0.4 % of ZMEO revealed significant reduction at 9th day of storage as compared with the control samples. [ABSTRACT FROM AUTHOR]

The major objective of this study was to assess the potential of commercially available ‘clean label’ fermentates to replace the preservative function of propionate in bread. This study was performed in two parts. In the first part of the study the inhibitory activities of selected fermentates, FA (cultured corn syrup and citric acid), FB (cultured wheat solids), FC (cultured dextrose) and FD (cultured dextrose), towards Penicillium chrysogenum and Penicillium paneum were assessed as a function of pH (4.5–6.5) on malt extract agar (MEA). In the second part of the study, challenge, shelf-life and sensorial tests were used to determine the suitability of these fermentates to replace calcium propionate in bread. All the fermentates evaluated in this study had appreciable inhibitory activities towards P. chrysogenum and P. paneum . As expected the antifungal activity of the fermentates was greater the lower the pH of the growth medium. Additionally, P. paneum was generally more tolerant to the fermentates than P. chrysogenum . The challenge and sensorial tests showed that bread prepared with FA (1.3%), FB (2%) and FC (1.3 and 2%) were as microbiologically stable and sensorially acceptable as the reference. Therefore, fermentates can be used as ‘label friendly’ preservatives in bread products. [ABSTRACT FROM AUTHOR]

Chitosan must be dissolved in acid solution to activate its antimicrobial properties. The objectives of present study were to determine whether acetic and lactic acids used to dissolve chitosan would influence its effectiveness to control the native microflora of Butterhead lettuce at harvest and during postharvest storage (7-8 °C, 5 days). Chitosan was applied as a SINGLE DOSE (14, 10, 7, 3 or 0 days previous to harvest) or in SUCCESSIVE DOSES (at 14 + 10 + 7+3 + 0 days prior to harvest). Although chitosan in acetic acid showed antimicrobial activity, treated plants showed dried brown stains which significantly reduced sensorial quality. Chitosan in lactic acid applied in a SINGLE DOSE at harvest or in SUCCESSIVE DOSES reduced microbial counts of all populations at harvest without affecting sensorial quality. After postharvest storage, lettuce treated with SUCCESSIVE APPLICATIONS of chitosan in lactic acid presented significant reductions in the microbial populations compared with untreated sample (−2.02 log in yeast and molds, −1.83 log in total coliforms, −1.4 log CFU g in mesophilic bacteria and −1.1 log in psychrophilic bacteria). In conclusion, replacement of acetic by lactic acid did not affect the antimicrobial activity of chitosan, reducing microbial counts at harvest and after postharvest storage without affecting sensorial quality. [ABSTRACT FROM AUTHOR]

This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaça, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the beverage. Microbiological analysis (plating on selective media for total/wild yeast and bacteria counting) and physico-chemical analysis (pH, acidity and soluble solids) were performed in the samples of the must and the ferment collected during three cycles of fermentation in a semi-industrial scale. Samples of cachaça were stored in 5-L oak containers for 45 days, subsequently analyzing the physico-chemical characteristics (pH, acidity, alcohol content, copper and secondary compounds) and sensory acceptability (aroma, flavour, colour, body and global impression). The fermentation with NF showed higher number of wild yeasts; however there was no difference in the number of bacteria comparing to CF. An intense acidification occurred during the preparation of NF, which was also observed in the initial cycles of fermentation, but decreased afterwards. Greater alterations in cachaça composition were found to be more exclusively related to the maturation than to the type of ferment, except for the acidity. However, there was a significant loss of aroma, flavour and global impression after maturation but only in cachaça produced with the CF. The results revealed a strong interaction between ferment and maturation of the beverage, suggesting that substances produced by the microorganisms from different inocula during fermentation reacted differently with the wood components of the barrels influencing the sensory attributes.Este trabalho teve por objetivo avaliar o efeito da fermentação espontânea/fermento natural (NF) sobre a qualidade fisico-química e aceitabilidade da cachaça, comparando-se com o fermento comercial (CF). O efeito do envelhecimento (maturação) da bebida foi também avaliado. Análises microbiológicas (plaqueamento em meios seletivos para contagem de leveduras totais/selvagens e bactérias) e físico-químicas (pH, acidez e sólidos solúveis) foram conduzidas nas amostras do mosto e do fermento coletadas durante três ciclos fermentativos (escala semi-industrial). Amostras de cachaça foram armazenadas em barris de carvalho de 5 litros por 45 dias, seguindo-se a análise físico-química (pH, acidez, teor alcoolico, cobre e compostos secundários) e de aceitabilidade sensorial (aroma, sabor, cor, corpo e impressão global). A fermentação com NF mostrou maior número de leveduras selvagens; no entanto, não houve diferença significativa no número de bactérias quando comparada com CF. Uma intensa acidificação foi observada durante o preparo de NF, a qual foi verificada nos ciclos iniciais da fermentação, decrescendo a seguir. As alterações na composição da cachaça foram mais significativas em relação à maturação do que ao tipo de fermento, com exceção da acidez. No entanto, houve uma perda significativa de aroma, sabor e impressão global após a maturação na cachaça produzida com CF. Os resultados revelaram uma forte interação entre fermento e envelhecimento (maturação) da bebida, sugerindo que substâncias produzidas pelos microrganismos a partir de inóculos diferentes reagiram diferentemente com componentes da madeira dos barris, influenciando nos atributos sensoriais de aceitabilidade.