Cephalopod consciousness: Asking the right questions

Water quality plays a crucial role in shaping the sensory attributes and overall taste experience of Espresso Coffee (EC). This study aimed to investigate the influence of water quality parameters, specifically acidity (pH) and total dissolved solids (TDS), on CO2 degassing kinetics and sensory characteristics in Lampung Robusta espresso. Five different brands of bottled water were utilized for EC extraction, and their impact on CO2 degassing behavior, pH, TDS, and sensory attributes was evaluated. Analysis of variance (ANOVA) and Tukey’s Honest Significant Difference (HSD) post-hoc tests were employed to assess the significance of differences in CO2 degassing levels among water brands. Two-way ANOVA was used to examine variations in pH and TDS before and after espresso extraction. Sensory evaluation by trained panelists was conducted to assess sensory characteristics. ANOVA revealed significant differences in CO2 degassing levels among water brands (F= 41.21, p= 1.41E-16), with specific brand pairs exhibiting significant variations identified by Tukey’s HSD test. Brand D water maintained the lowest average CO2 emissions (865 ppm) compared to other brands, indicating its potential in stabilizing the release of CO2 during the EC extraction. Two-way ANOVA demonstrated significant differences in pH (F= 38380.37, p < 0.001) and TDS (F= 1178385, p < 0.001) among water brands before and after espresso extraction. The highest TDS elevation observed in brand A post-extraction (7258 ppm) suggests a potential for over-extraction. The lowest final pH in EC was recorded with brand B (5.11) and the highest final pH of brand A (5.32) Sensory evaluation revealed variationsin aroma, acidity, bitterness, body, crema, sweetness, mouthfeel, and flavor notes among espresso samples prepared with different water brands.This study highlights the significant impact of water quality on CO2 degassing and sensory attributes in Lampung Robusta espresso. Key words: Espresso; acidity; CO2 degassing; Lampung robusta; sensory analysis.

Inulin as a fat replacer in pea protein vegan ice cream and its influence on textural properties and sensory attributes

Commercial vanilla ice cream products from the United States (full fat, low fat, and nonfat) were analyzed for their structural, behavioral (i.e., melt rate and drip-through), compositional, and sensorial attributes. Mean size distributions of ice crystals and air cells, drip-through rates, percent partially coalesced fat, percent overrun and total fat, and density were determined. A trained panel carried out sensory analyses in order to determine correlations between ice cream microstructure attributes and sensory properties using a Spectrum(TM) descriptive analysis. Analyses included melt rate, breakdown, size of ice particulates (iciness), denseness, greasiness, and overall creaminess. To determine relationships and interactions, principle component analysis and multivariate pairwise correlation were performed within and between the instrumental and sensorial data. Greasiness and creaminess negatively correlated with drip-through rate and creaminess correlated with percent total fat and percent fat destabilization. Percent fat did not determine the melt rate on a sensorial level. However, drip-through rate at ambient temperatures was predicted by total fat content of the samples. Based on sensory analysis, high-fat products were noted to be creamier than low and nonfat products. Iciness did not correlate with mean ice crystal size and drip-through rate did not predict sensory melt rate. Furthermore, on a sensorial level, greasiness positively correlated with total percent fat destabilization and mean air cell size positively correlated with denseness. These results indicate that commercial ice cream products vary widely in composition, structure, behavior, and sensory properties. There is a wide range of commercial ice creams in the United States market, ranging from full fat to nonfat. In this research we showed that these ice creams vary greatly in their microstructures, behaviors (the melt/drip-though, collapse, and/or stand up properties of ice cream products at ambient temperatures), and sensory properties.

Industrial Applications of Selected <i>JFS</i> Articles

With the extensive advancement of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), various consumer‐based methodologies have been recently introduced. The present study aimed to compare three consumer‐based methodologies for sensory characterization (check‐all‐that‐apply [CATA], flash profile [FP], and free listing [FL]) as alternatives to DA, using six ready‐to‐drink coffee beverages. DA was performed with 10 trained panelists, whereas each consumer evaluation was conducted with 70 untrained consumers. The consumer methodologies were in good agreement with DA for profiling differences in consumer perception of the samples' sensory attributes, showing high regression vector (Rv) values (&gt;0.9). Although FP was the most similar to DA (Rv = 0.936), it had a long evaluation time and high tediousness, whereas the CATA and FL methods were shorter and less tedious. FP and FL could spontaneously reflect consumer perceptions, while CATA has the advantages of being a simple and versatile method for evaluating consumer perception. Considering the unique benefits of each method, these consumer‐based methodologies could be viable alternatives to DA.Practical ApplicationsThis study indicates that CATA, FP, and FL methods could be good alternatives to DA for profiling differences in consumer perception of sensory attributes for ready‐to‐drink coffee beverages with medium–large sensory differences. With unique feature of each method, these consumer‐based methods would be of benefit to the coffee industry to get rapid consumer perception for the sensory description of ready‐to‐drink coffee beverages.

In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk was investigated. The results showed that plant seed gums significantly affected the viscosity, overrun and melting rate, textural, and sensory properties of frozen yoghurt samples prepared from camel and cow's milk. Also, no significant differences were observed in pH and acidity of the samples. The highest overrun value was observed in the control sample. Frozen yoghurt containing 0.2% Qodume Shahri seed gum (QSSG) had the highest viscosity and the longest first dripping time. This is an indication that frozen yoghurt mixes are non‐Newtonian at all added concentrations. Finally, Herschel–Bulkley model well described the rheological behavior of frozen yoghurt mixtures due to the higher correlation coefficient. In general, cow's frozen yoghurts containing 0.2% cress seed gum (CSG) and 0.1% QSSG were more acceptable among panelists than camel frozen yoghurt sample.

The market demand for fruit-based healthy snacks in dried form is increasing rapidly. Novel and efficient drying techniques are being explored to meet market demand of fruit-based snacks with better nutritive value and sensorial attributes. In this study, suitability of far infrared assisted refractance window (FIR + RW) drying to obtain banana leather was ascertained and drying behavior, bioactives, flavor, microstructure, and sensory attributes were compared with RW and hot air (HA) drying. FIR + RW and RW reduced the drying time by 60–75% and energy consumption by 38–45% as compared to HA. RW drying preserved color and retained higher phenolics (19%), ascorbic acid (22%) and antioxidant capacity (16–47%) compared to HA. Among the studied methods, HA resulted in higher browning index and hydroxymethylfurfural content. FIR + RW and RW dried banana samples had maximum flavor compounds, better overall consumer acceptance and improved cellular structure with widened pores. The study indicated that RW and FIR + RW have good potential to be considered as alternative drying techniques to HA for producing high-quality fruit leather.

Many comparative neurobiological studies seek to connect sensory or behavioural attributes across taxa with differences in their brain composition. Recent studies in vertebrates suggest cell number and density may be better correlated with behavioural ability than brain mass or volume, but few estimates of such figures exist for insects. Here, we use the isotropic fractionator (IF) method to estimate total brain cell numbers for 32 species of Hymenoptera spanning seven subfamilies. We find estimates from using this method are comparable to traditional, whole-brain cell counts of two species and to published estimates from established stereological methods. We present allometric scaling relationships between body and brain mass, brain mass and nuclei number, and body mass and cell density and find that ants stand out from bees and wasps as having particularly small brains by measures of mass and cell number. We find that Hymenoptera follow the general trend of smaller animals having proportionally larger brains. Smaller Hymenoptera also feature higher brain cell densities than the larger ones, as is the case in most vertebrates, but in contrast with primates, in which neuron density remains rather constant across changes in brain mass. Overall, our findings establish the IF as a useful method for comparative studies of brain size evolution in insects.

Sensory property (taste and odor, T&O) has become an essential factor in the assessment and selection of drinking water. In addition to odor issues, the taste of drinking water has also drawn consumers’ attentions for causing a lot of misunderstanding and damage to the impression of the public water supply. In fact, the general concept of taste refers to the involved sensations in the tasting process, including taste, feeling, and retronasal odor (jointly called flavor). As an integral part of the drinking water sensory issues, the flavor issues that relate to both volatile and nonvolatile components have received inadequate attention due to the underperformance of a tasting panel and stricter ethical principles for tasting tests; even the flavor threshold for certain substances is lower than the odor threshold. To motivate research that can overcome these challenges, this paper provides an in-depth clarification of relevant concepts and an overview of the predominant and potential substances affecting flavor, as well as a modified wheel for the tasting test. Additionally, considering the current reliance on sensory panels, recent advances in evaluation methodologies have been critically evaluated, with particular emphasis on in vitro approaches. At last, this review proposes future prospects in four major aspects, with upgrading strategies for drinking water quality. It is hoped that this review both illustrates the current state of this field and stimulates further research.

The development of gluten-free (GF) bakery items is a technological and nutritional challenge due to the absence of gluten, a significant structural protein in conventional bakery products. Plant-derived hydrocolloids have appeared as functional additives capable of substituting for the role of gluten by enhancing dough rheology, water-holding capacity, texture, and shelf life. This review comprehensively categorizes and evaluates major plant-based hydrocolloids such as xanthan gum, guar gum, psyllium, flaxseed, chia, and locust bean gum. Their individual and collective effects on dough behavior, crumb texture, and sensory attributes are examined. Further, emerging patterns in hybrid hydrocolloid systems, clean-label product development, and sustainable sources are discussed. Constraints such as cost, formulation complexity, and low consumer acceptance of certain gums are also taken into account. Comparative tables and case studies describe the functionality of each hydrocolloid, giving practical details on formulation strategies. Future research must be directed toward application-specific optimization, safety regulations, and sensory acceptability to optimize the functionality of GF baked foods.

Orange seed oil (OSO) was studied for oral toxicity, fatty acids, triterpenes and phytosterols′ profiles. Also, mayonnaise containing 25% OSO (OSOM) was prepared and compared to mayonnaise containing 100% sunflower oil (SFOM) concerning in-vitro antioxidant activity, tocopherol contents, color measurements, flow behavior, texture profile and sensory attributes. An in-vivo experiment was implemented to study the beneficial effect of OSO and OSOM towards dyslipidemia, cardiovascular disease, oxidative stress and liver and kidney functions in rats compared to SFOM. Results showed safety of OSO up to 10 g/kg mice. Linoleic was the major fatty acid (37.52%), while α-linolenic constituted 24.85% in OSO. Total terpenes and phytosterols was 41.74%. The antioxidant activity of OSOM was higher than that of SFOM while, tocophrol was almost equal in both mayonnaises. Lightness was significantly low while redness and yellowness were significantly higher in OSOM compared to SFOM. Both SFOM and OSOM samples were characterized by a shear thinning non-Newtonian flow behavior over the whole studied shear range (1–500 s − 1 ); however SFOM tended to break-down 280 s − 1 . Hardness, adhesiveness, cohesiveness and chewiness parameters of OSOM were decreased by about 39, 54, 0.28 and, 75%, respectively compared to those of SFOM. Organoleptically, the scores of OSOM parameters were in the acceptable limits. The in-vivo experiment demonstrated that OSO, OSOM and SFOM treated groups showed significant reduction of plasma TC, TGs, LDL-C, TC/HDL-C, AST, ALT, MDA and creatinine and body weight gain compared to dyslipidemic control group. Plasma HDL-C of OSO and OSOM treated groups showed significant increase compared to the dyslipidemic control group, while SFOM treated group demonstrated insignificant change. It is concluded that OSO might serve as edible oil if mixed with other nutritional oil like sunflower oil and could be used for functional mayonnaise preparation.

Celiac disease is a serious and lifelong disorder that is associated with gluten consumption. Celiac patients should commit to a strict gluten free diet. Besides celiac patients, gluten can also cause allergenic reactions in a significant portion of population. Thus, there is a growing trend in replacing sources of gluten with alternatives. This work concentrated on improving the quality and consumer acceptance of gluten-free cakes made out of rice flour by using quince seed extract, which is a unique hydrocolloid product that exhibits emulsification properties. The cake batter and cooked cakes were characterized in terms of water activity, color, porosity, emulsion stability, textural properties, rheological behavior and sensorial attributes. Emulsion stability results indicated an excellent improvement of physical stability of batter emulsions by addition of quince seed extract (QSE) and lecithin, which was identified with no visible phase separation in samples Q0.1E and Q0.2E. All cake batters displayed a pseudoplastic flow behavior with apparent viscosities and shear thinning behavior increasing substantially with increasing QSE concentrations. Hardness values gathered from texture profile analysis, implied that best cake texture was obtained via QSE and lecithin incorporation. Sensory analysis results also supported the same result in that, samples with egg yolk and QSE both, yielded a more preferable appearance and texture. Therefore, with this study, it was possible to observe the promising effects of QSE incorporation on cake batter and baked cake properties.

Chemical composition, rheological behavior, and sensory attributes in foods are closely related to their microstructure. This is particularly evident in cheese. Cheeses are produced in many varieties although they consist of only a few major components such as casein, whey proteins, milkfat, and microorganisms. There are soft and hard cheeses, low-fat and high-fat (cream) cheeses, unripened cheeses, mold-ripened cheeses, and process cheeses (Mair-Waldburg, 1974; Kosikowski, 1982), all made from milk by procedures which are similar in principle. Milk proteins are coagulated and the aqueous phase containing the lactose is separated. The coagulum is compacted, frequently subjected to proteolysis during ripening, and occasionally textured, e.g., during the production of Cheddar and Mozzarella cheeses.

In the present study, quince seed gum (QSG) and soy protein isolate (SPI) were used to produce egg yolk-free low-fat mayonnaise-like emulsion gels (MEGs) with a low fat contented and high thermal stability. Thermal stability, microstructure, rheological behavior, textural characteristics, and sensory attributes across different pH levels (3, 4.5, and 6) and QSG concentrations (0 to 0.9%) were studied. In the absence of QSG, SPI was not capable of producing MEGs with a desired structure. MEGs had a shear thinning behavior, and increasing the QSG concentration for all studied pH levels significantly increased the apparent viscosity of the samples. The pH reduction and the gum incorporation resulted in the darkening of samples due to the Maillard reaction. For all MEGs, raising the QSG concentration from 0.3 to 0.9% led to increase of firmness, consistency, storage modulus (G′), loss modulus (G″), and thermal stability of the MEGs. Besides, adding QSG enhanced MEGs stability against phase transition. The sample containing 0.6% gum treated at pH 4.5 had the highest similarity to the commercial full-fat (FF) mayonnaise from both physical and sensorial point of view. Our results revealed that QSG and SPI are potential natural ingredients for developing low-fat emulsion gels with high thermal stability and can be recommended for development of pasteurizable emulsions.

Phenylketonuria (PKU) is a rare inherited metabolic disorder requiring lifelong restriction of phenylalanine (Phe) intake. This study aimed to develop and characterize 3D-printed protein substitute medical foods based on glycomacropeptide (GMP), a natural Phe-free peptide derived from cheese whey, tailored for PKU patients. Cocoa butter was used to facilitate extrusion performance. Three inks containing cocoa butter, tagatose and pineapple powder, with varying concentrations of GMP and selected amino acids, were developed to yield protein-equivalent contents ranging from 24 % to 31 % (w/w) and Phe contents respectively between 1.76 and 1.79 mg per gram of protein equivalent; these formulations were evaluated for printability, thermal and rheological properties, mechanical strength, wetting behavior, color and sensory attributes. All food inks achieved high printing accuracy and stable structures. Tempering imparted structural integrity and favorable physicochemical properties to the inks; this stability was maintained post-3D-printing, as evidenced by wetting behavior analysis. Thermal and rheological analyses demonstrated that higher GMP concentrations enhanced the viscosity and thermal stability of the inks, while mechanical testing of the 3D-printed structures indicated improved matrix rigidity with increased GMP content. Sensory evaluation of the obtained snacks using Temporal Dominance of Sensations (TDS) showed distinct oral perception profiles across formulations, with higher GMP content linked to increased adhesiveness and prolonged flavor perception. However, inks with higher tagatose levels exhibited more prominent sweetness. The findings suggest that 3D printing may be a feasible approach for producing customized, palatable medical foods for PKU patients, with GMP serving as a key functional protein.