Flavor Quality Research Articles

New insights in the flavor and chemistry of Huanglongbing tolerant citrus hybrids with/without Poncirus trifoliata in their pedigree

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

Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation.

Electrical taste technologies designed to modify the taste of foods have recently garnered increasing recognition as a viable strategy to regulate excessive salt intake. Transcutaneous electrical stimulation (TES) is a method used in non-invasive electrical taste stimulation, which involves the placement of electrodes near the mouth (not inside the mouth) to avoid disruption of natural eating behavior. Previous studies have demonstrated the taste-enhancing effect of anodal TES (aTES) applied to the anterior part of the jaw. However, there has been no detailed examination of TES-mediated alteration of the taste characteristics of different types of food products with complex flavors. In this study involving 27 human participants, we used the Quantitative Descriptive Profile method to conduct a sensory evaluation investigation of aTES-mediated changes in taste characteristics of six processed food products: cold potato potage, chicken broth soup, rice porridge with pickled plums (umeboshi), Chinese pork stir fry, stir-fried pork and radish, and fried dumplings. The application of aTES significantly increased both the intensity of saltiness and overall taste in all six foods. Furthermore, aTES significantly enhanced and suppressed some of the flavor attributes of these foods. An aTES-mediated increase in palatability was only observed in fried dumplings, indicating that further investigation of the relationship between flavor characteristics and palatability is needed.

An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy

The flavor formation of fermented meat products is significantly influenced by salt. In this study, the flavor analysis methods of electronic tongue and nose, gas chromatography-mass spectrometry, and liquid chromatography-mass spectrometry were utilized to explore the effect of salt content on the formation of sour meat flavor. The results demonstrated a significant decrease in pH value with the reduction of salt content (P < 0.05), while there was a significant rise in thiobarbituric acid reactive substances (TBARS) value associated with the decline in salt content (P < 0.05). Alcohols, aldehydes, and esters such as 1-octen-3-ol, 3-methyl-1-butanol, hexanal, heptanal, ethyl octanoate, ethyl heptanoate, etc. were considered to have significant contributions to the overall flavor of sour meat. The rapid accumulation of these aroma compounds under low-salt conditions was regarded as one of the key factors in the overall flavor enhancement of sour meat products. Additionally, the low-salt fermentation also promoted the accumulation of free amino acids and free fatty acids in sour meat products, thereby facilitating the formation of more complex aroma compounds. This study offers new technological ways to improve the conventional method of fermenting sour meat and offers theoretical justification for studies on salt reduction in conventionally fermented meat products.

Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation.

The paocai industry faces challenges related to the production of large volumes of high-salinity and acidic brine by-products. Maintaining paocai quality while reducing brine production is crucial. This study utilized high-throughput sequencing technology to analyze microbial changes throughout the fermentation process, along with the non-volatile flavor compounds and physicochemical properties, to assess the impact of hot-air and salt-pressing pre-dehydration treatments on paocai quality. The findings indicate that pre-dehydration of raw material slowed the fermentation process but enhanced the concentration of non-volatile flavor substances, including free amino acids and organic acids. Hot-air pre-dehydration effectively reduced initial salinity to levels comparable to those in high-salinity fermentation of fresh vegetables. Furthermore, pre-dehydration altered microbial community structures and simplified inter-microbial relationships during fermentation. However, the key microorganisms such as Lactobacillus, Weissella, Enterobacter, Wallemia, Aspergillus, and Kazachstania remained consistent across all groups. Additionally, this study found that biomarkers influenced non-volatile flavor formation differently depending on the treatment, but these substances had minimal impact on the biomarkers and showed no clear correlation with high-abundance microorganisms. Overall, fermenting pre-dehydrated raw materials presents an environmentally friendly alternative to traditional paocai production.

Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS

Fermentation assumes a crucial role in the flavor formation of Guangxi fermented bamboo shoots (GFBS). However, the dynamics of volatile organic compounds (VOCs) during GFBS fermentation remain poorly understood. Thus, we used HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in VOCs composition during GFBS fermentation, providing clear differentiation for the fermentation stages of GFBS. We identified 96 VOCs by GC-MS and 26 VOCs by GC-IMS, among which 11 VOCs were concurrently detected by both methods. Most of these VOCs were produced during the early and mid-fermentation stages. In addition, 24 VOCs were marker VOCs of GFBS during different fermentation stages. Notably, acetic acid, nonenal, (+)-beta-cedrene, 2-pinene, 2, 6-dimethylpyrazine, and trimethylbenzene can be used as markers for the late fermentation of GFBS. These results not only illuminate the complex changes in VOCs, but also provide valuable insights for enhancing fermentation techniques to enhance the flavor quality of GFBS.

Development of New Variant Beer Using Papaya

Beer becoming one of the ancient and most widely enjoyed beverages globally, is witnessing a growing popularity in the form of functional brews. Nevertheless, there is a constraint on conducting a study on the impact of incorporating functional adjuncts at different stages of the production process and how this affects the final physical, chemical, and sensory properties. The current study examines the ingredients employed and their degree of incorporation to produce a functional beer with bioactive compounds, improved antioxidant activity, and increased flavor qualities. Beer has been a trend with an infusion of fruit in the form of Pieces or extracts. In addition, they were successfully introduced into the various steps like wort boiling, fermentation, maturation, and packaging processes to enhance the consumer perception point of view and the mutual benefits of health such as heart diseases and Stroke as improvement of Bone Density. Beer samples were made with the addition of papaya pulp in different ratios in 17 combinations/replicants.

The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products

Asparagus by-products are the promising resource that urgently need to be re-valorized. This study investigated the dynamic changes in physicochemical properties, organic acids, free amino acids, volatile flavor compounds, microbial succession, and their correlations during 7-day spontaneous fermentation of asparagus by-products. Dominant organic acids (lactic acid and acetic acid) and free amino acids (Ser, Glu, and Ala) increased with fermentation time, with lactic acid reaching 7.73 ± 0.05 mg/mL and Ser increasing 56-fold after 7 days. A total of 58 volatile flavor compounds were identified using headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPEM/GC–MS), with esters, alcohols and acids as the main volatile flavor compounds. Fourteen volatile flavor compounds had odor activity value >1. High-throughput sequencing showed Firmicutes and Proteobacteria as the main bacterial phyla, dominated by lactic acid bacteria (Levilactobacillus, Lactiplantibacillus, Weissella). Correlation analysis revealed that five bacterial genera (Levilactobacillus, Lactiplantibacillus, Enterobacter, Pediococcus and Acetobacter) were highly correlated with organic acids, free amino acids, and volatile flavor compounds, indicating their pivotal role in forming the characteristic flavor of fermented asparagus by-products (FAPS). This study provides new insights into the flavor and microbial profile of FAPS, offering a strategy for value-added processing and industrial production.

Flavor quality in &lt;i&gt;rosaceae&lt;/i&gt; fruit and nut crops: “Insights into volatile organic compounds and recent breeding strategies"

Flavor quality in &lt;i&gt;rosaceae&lt;/i&gt; fruit and nut crops: “Insights into volatile organic compounds and recent breeding strategies"

Lipidomic characterization of building blocks and their dynamic interactions with microbial communities during the ripening fermentation of Pixian Douban

The maturation of Pixian Douban (PXDB) plays a crucial role in developing its distinctive flavor profile; however, the detailed dynamics of lipid changes and their contributions have been insufficiently explored. To address this, we conducted a comprehensive study using lipidomics, lipid building block analysis, and third-generation high-throughput sequencing techniques. Our analysis revealed significant fluctuations in 86 lipid species over a 1- to 2-year maturation period, with notable decreases in diacylglycerols and lysophosphatidylcholines containing C18:2 fatty acid chains. These lipid changes were closely linked to key microbial genera—Sphingomonas, Microbacterium, and Arthrobacter—and specific lipid subclasses. Our findings offer valuable insights into the biochemical processes driving PXDB maturation and highlight potential opportunities for targeted enhancement of its flavor quality.

A thorough evaluation of flavor characteristics among various retail peanut oil products using multivariate statistical methods

AbstractFlavor is a crucial characteristic of peanut oils, exerting a significant impact on their quality and acceptability. However, given the uncertainty in the correlations between flavor attributes and volatile compounds, assessing the flavor quality of commercial peanut oil retail products (PORPs) based on updated analysis techniques remains challenging. In this study, 21 commercial samples were collected for investigating this correlation. From the sensory evaluations, the 16 fragrant PORPs show differences esp. for the roasted (4.25–10), the sweet (0–4.25), and the steamed (0–4.25) attributes while the roasted attribute is dominant for all the products. For volatile profile analysis with updated analytical technology, the fragrant PORPs also show significant difference in terms of volatile profiles and intensities. The total intensity can differ from 16.37 to 66.59 mg/kg. Multivariate statistical methods (MSMs) revealed the significant correlations between volatile compounds and specific sensory attributes. Notably, 1‐hexanol and phenylethyl alcohol demonstrate a strong correlation with the raw peanut flavor attribute. Benzeneacetaldehyde (BA) exhibited a positive correlation with sweet flavor. dl‐Pantolactone has a positive effect on roasted flavor. Hexanal and 3‐octen‐2‐one are highly related to off‐flavor notes. In addition, based on machine learning (ML), three groups of volatile compounds were found to be highly correlated with specific flavor attributes. Notably, a cluster comprising seven compounds, namely 2‐ethenyl‐6‐methylpyrazine, 2‐methyl‐6‐[(E)‐1‐propenyl]pyrazine, benzaldehyde, BA, nonanal, dl‐pantolactone, and 2‐acetopyridine exhibiting a positive correlation with roasted, steamed, and sweet flavor attributes. Furthermore, recombination experiments were conducted to verify the synergistic effect of these seven compounds on flavor performance and agreements were reached.

Sensorial flavor characteristics and volatile Maillard reaction products of Tenebrio molitor mealworm based-reaction flavors with beef broth-like flavor

Sensorial flavor characteristics and volatile Maillard reaction products of Tenebrio molitor mealworm based-reaction flavors with beef broth-like flavor

Exploring correlation between microbial communities and flavor profiles during fermentation of rape moss based on metagenomics and metabolomics

Fermented rape moss (FRM), one of pickled vegetable with salt cured in a short period fermentation (7 days), is broadly popular among consumers for crispness and mellowness. This study aimed to elucidate the variation of physicochemical indicators, flavor profiles, as well as bacterial communities during rape moss fermentation and the relationship between them. The results showed that flavor characteristics were dominantly accumulated in the late stage (day 6-day 7) of FRM. Moreover, the volatile compounds (VCs) of FRM were mainly ketones, esters and aldehydes, and 12 key VCs were detected, including 1 ester, 4 ketones, 2 terpenes, 1 aldehyde, 1 nitrile, 1 sulfur, 2 isothiocyanates. Additionally, Pseudomonas, Weissella, Leuconostoc, Latilactobacillus, Ligilactobacillus occupied relatively high abundance in the entire FRM fermentation. Furthermore, Spearman correlation analysis revealed that Latilactobacillus was positively correlated with 15 flavor profiles (5 FAAs, 2 OAs and 8 VCs). These findings may provide scientific references for the rational utilization of rape moss and the meticulous development of FRM.

Constituent-taste relationship of Kuding tea fermented by Aspergillus neoniger and Aspergillus cristatus: Unveiling taste characteristics through untargeted metabolomics

Kuding tea (KDT), known for its medicinal and edible attributes, currently faces limited application due to its unfavorable taste. Thus, we aimed to improve KDT flavor using fungal fermentation and elucidate the mechanism of flavor change through the constituent-taste relationship. In this study, an electronic tongue was utilized to assess the flavor profiles of unfermented and fermented teas by Aspergillus neoniger (AN) and Aspergillus cristatus (AC). A constituent-taste relationship method combining untargeted metabolomics and taste sensors was employed to analyze the taste-related differential metabolites. The analysis of metabolic pathways further elucidated the potential taste-altering mechanisms. Fermentation of both AN and AC led to changes in the umami and sweetness of KDT. Additionally, AN fermentation impacted bitterness and sourness, while AC fermentation influenced saltiness. Based on the strategy of constituent-taste relationship, 31 and 30 metabolites predominantly including lipids, phenolic acids, flavonoids, amino acids and phenolic glycosides were discovered to be significantly correlated with the flavor characteristics of KDT. During fermentation, AN and AC participated in 5 and 4 metabolic pathways, respectively, showing distinct regulatory mechanisms in altering KDT flavor. AN led to pronounced deglycosylation of glycosides, while AC impacted the degradation of phenolic acids and lipids. Together, this study advances the understanding of metabolic changes in fermented KDT and provides valuable insights into the enhancement of flavor characteristics.

Influence of Liquid Nitrogen Pre-Freezing and Drying Methods on the Collagen Content, Physical Properties, and Flavor of Fish Swim Bladder.

Fish swim bladder (FSB) is a type of traditional nutraceutical, but the lack of high-quality drying methods limits its premium market development. In order to obtain optimal-quality dried FSBs from Chinese longsnout catfish, the effects of liquid nitrogen pre-freezing (LNF) and drying on the physical properties and flavor of FSB were evaluated. Four methods were used for FSB drying, including natural air-drying (ND), hot-air-drying (HD), LNF combined with freeze-drying (LN-FD), and LNF combined with HD (LN-HD). Color, collagen content, rehydration ratio, textural properties, and flavor characteristics (by GC-IMS, E-nose, and E-tongue) were measured to clarify the differences among four dried FSBs. The results showed that ND cannot effectively remove moisture from FSB as the final product showed a stronger sourness in taste. HD led to a decrease in the collagen content and the collapse of the fiber structure in FSB. Compared to HD, LN-HD showed a higher collagen content (0.56 g/g) and a different flavor fingerprint. FSB treated by LN-FD had better physical qualities in terms of an attractive color, a high collagen content (0.79 g/g), low shrinkage, a higher rehydration ratio (2.85), and a soft texture, while also possessing richer characteristic flavors. The application of LN-FD may help the optimization of the nutrition level, rehydration ability, mouthfeel, and flavor of dried FSB.

A comparative metabolomics study of delayed-harvested and pumpkin grafted cucumbers

Cucumber is a widely consumed vegetable crop known for its rich nutrient composition and distinctive flavor, influenced by both volatile and non-volatile compounds. Grafting and delayed harvesting are crucial strategies for increasing cucumber yield. The present study investigates the impact of delayed harvesting at different developmental stages and grafting on the metabolic profile, flavor, and overall quality of cucumber fruits Yuxiu 2 (YX) using UPLC-MS/MS and GC-MS/MS techniques. The results indicate that delayed harvesting of YX led to significant increases in length, diameter, and weight from 12 to 24 days after pollination (DAP), with minimal growth beyond 24 DAP. However, grafting did not affect these physical parameters compared to self-rooted plants. Furthermore, metabolic profiling reveals that delayed harvesting enhances the concentration of certain non-volatile metabolites, including alkaloids, organic acids, and phenolic acids, while leading to a reduction in flavonoid contents. Overall, 140 non-volatile and 26 volatile differential metabolites were screened at three developmental stages. Notably, four new organic acids (6-amino hexanoic acid, 5-amino valeric acid, 1-hydroxy-2-naphthoic acid, and succinic semialdehyde) and three novel alkaloids (3-indole acetonitrile, epinephrine, and serotonin) were identified. Volatile compounds, such as aldehydes, esters, terpenes, alcohols, and ketones, exhibit a peak in concentration at 24 DAP, followed by a decline. The characteristic cucumber flavor compound, (E,Z)-2,6-nonadienal, remains consistent across all developmental stages. In grafted cucumber fruits, a total of 113 non-volatile and 11 volatile differential metabolites were screened, and among them, ten unique non-volatile metabolites were detected in grafted fruits, contributing to the sour and bitter taste of cucumbers. Moreover, some of the metabolites like (1S,4S,4aR)-1-isopropyl-4-methyl-7-methylene-1,2,3,4,4a,5,6,7-octahydronaphthalene with pentylenetetrazol contribute to an undesirable camphor-like odor. The study concludes that while delayed harvesting and grafting practices can increase cucumber yield, they also significantly alter the fruit’s metabolic profile, impacting taste and flavor.

Sensory And Physical Characteristics Of Burger Made From Different Percentages Of Spent Hens Meat

An experiment to study the Sensory and physical characteristics of burger made from different percentages of spent hens meat. The experiment included five treatments in which spent hens meat was introduced in different proportions to the beef burger mixture. The proportions of chicken and beef meat in the burger meat mixture were as T1 beef 100% + 0% spent hens meat . T2 beef 75% + 25 % spent hens meat. T3 beef 50 % + 50 % spent hens meat. T4 beef 25 %+ 75 % spent hens meat .T5 beef 0% + 100 % spent hens meat. the experiment was conducted in the poultry laboratory of the College of Agriculture - Wasit University . To conduct the research, beef and spent hens meat were purchased from local markets in the city of Kut after slaughter and cooling. The burger was cooked by hot air tablets at a temperature of 220 degrees Celsius for a period of 24 minutes. Sensory evaluation scores were determined for the characteristics of flavor, tenderness, juiciness, general acceptability, shape, appearance color, and structure, the sensory and physical properties of a burger made from different proportions of beef and spent hens meat. The results showed that adding spent hens meat can significantly improve the flavor, tenderness and juiciness of the burger. The sample containing an equal proportion of aged beef and chicken meat (50/50) was the most balanced in the properties studied and had the highest overall acceptance

Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar, and explore the core functional microbes closely related to the formation of flavor components. Microbiome analysis demonstrated that Lactobacillus, Acetobacter, Bacillus, Enterobacter, Lactococcus, Leuconostoc and Weissella were the predominant bacterial genera, while Aspergillus piperis, Aspergillus oryzae, Monascus purpureus, Candida athensensis, C. xylopsoci, Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species. Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine, acetoin and acetic acid, Lactococcus showed positive correlation with the production of 2-nonanone, 2-heptanone, ethyl caprylate, ethyl caprate, 1-hexanol, 1-octanol and 1-octen-3-ol, C. xylopsoci and C. rugosa were positively associated with the production of diethyl malonate, 2,3-butanediyl diacetate, acetoin, benzaldehyde and tetramethylpyrazine. Correspondingly, non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry. A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar. Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate, indolelactic acid, D-(+)-3-phenyllactic acid, pimelic acid, pregabalin and 3-aminobutanoic acid. This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.

Characterizing flavor development in low-salt Chinese horse bean-chili paste through integrated metabolomics and metagenomics

This study utilized metabolomics and metagenomics to investigate the microbial composition and functions in low- and high-salt Chinese horse bean-chili pastes (CHCPs). The results showed that 25 key metabolites were identified to distinguish the flavor attributes between the two samples. Leuconostoc was identified as the dominant microbiota in low-salt CHCP, while Pantoea prevailed in the high-salt CHCP. Compared to traditional high-salt fermentation, low-salt and inoculated fermentation promoted the increase in the relative abundances of Companionlactobacillus, Levilactobacillus, Tetragenococcus, Zygosaccharomyces and Wickerhamiella as well as the enrichment of carbohydrate and amino acid metabolic pathways, which contributed to the enhancement of characteristic flavor compounds. Further metabolic pathway reconstruction elucidated 21 potential microbial genera associated with the formation of key metabolites, such as Leuconostoc, Levilactobacillus, Pantoea, and Pectobacterium. This study may provide insights for optimizing the fermentation process and improving the flavor quality of low-salt CHCP and similar fermentation products. KeywordsLow-salt fermentationHight-salt fermentationChinese horse-bean chili pasteFlavor formationMetabolomicsMetagenomics

Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea

To illustrate the development of chemical properties and characteristic flavor of Hainan Dayezhong black tea, the tea shoots under various manufacturing process were sampled and applied to targeted/widely-targeted metabolomic, transcriptomic, chemometric, and electronic sensory determinations. Totally, 2419 metabolites were identified in this study, of which 20 metabolites were selected as the biomarkers, mainly including amino acids, lipids, and pyrimidine derivatives. The metabolomic-transcriptomic integrated analysis indicated carbon fixation, flavonoid biosynthesis and amino acid metabolism were the major metabolic pathways over manufacturing process of Hainan Dayezhong black tea. The targeted metabolomic detection indicated the accumulations of free amino acids and reduction of total catechins, flavonol glycosides collectively contributed to the development of black tea taste; additionally, the antioxidative properties were decreasing along the production process. These results suggest that the tradeoff between bioactivity components and antioxidative capacity contribute to the characteristic flavor of Hainan Dayezhong black tea.

Development, Chemical and Sensory Characterization of Chokeberry (Aronia melanocarpa) Sour Concentrate and Fruit Leather (Pestil)

ABSTRACT Various products can be made from high-nutritional fruits and can be consumed throughout the year. Traditionally, leather can be produced by using some fruits such as mulberry, grape, apricot, fig, and plum, and pomegranate is generally used in sour concentrate production. This study investigated some physicochemical properties, nutritional contents and consumer acceptance of sour concentrate and leather products obtained from chokeberry (Aronia melanocarpa) fruit. Because of the characteristic astringent flavor of Aronia fruits, they cannot be consumed as raw fruit, they are consumed by processing into various products. The results revealed that sour concentrate and fruit leather contain high amounts of total phenols, flavonoids, and proanthocyanidins and have high antioxidant activity. Total phenolic content of sour concentrate and fruit leather were found 2835.52 ± 258.70 mg GAE for 100 g DM and 2043.36 ± 59.60 mg GAE for 100 g DM, respectively. The sensory evaluation of sour and leather proved the acceptability by consumers. As a result of this study, it was concluded that new and healthy sour and leather can be produced commercially and alternatives to traditional products.