Distinctive Aroma Research Articles

Nonterpenoid Chemical Diversity of Cannabis Phenotypes Predicts Differentiated Aroma Characteristics.

The recent increase in legality of Cannabis Sativa L. has led to interest in developing new varieties with unique aromatic or effect-driven traits. Selectively breeding plants for the genetic stability and consistency of their secondary metabolite profiles is one application of phenotyping. While this horticultural process is used extensively in the cannabis industry, few studies exist examining the chemical data that may differentiate phenotypes aromatically. To gain insight into the diversity of secondary metabolite profiles between progeny, we analyzed five ice water hash rosin extracts created from five different phenotypes of the same crossing using comprehensive 2-dimensional gas chromatography coupled to time-of-flight mass spectrometry, flame ionization detection, and sulfur chemiluminescence detection. These results were then correlated to results from a human sensory panel, which revealed specific low-concentration compounds that strongly influence sensory perception. We found aroma differences between certain phenotypes that are driven by key minor, nonterpenoid compounds, including the newly reported 3-mercaptohexyl hexanoate. We further report the identification of octanoic and decanoic acids, which are implicated in the production of cheese-like aromas in cannabis. These results establish that even genetically similar phenotypes can possess diverse and distinct aromas arising not from the dominant terpenes, but rather from key minor volatile compounds. Moreover, our study underscores the value of detailed chemical analyses in enhancing cannabis selective breeding practices, offering insights into the chemical basis of aroma and sensory differences.

Molecular-Sensory Decoding of the Citrus latifolia Aroma.

A modified aroma extract dilution approach (AEDA), followed by the determination of flavor dilution (FD) factors, a quantitative analysis and calculation of the relative flavor activity (RFA) and odor activity values (OAVs) as well as recombination experiments were conducted to evaluate the odor- and taste-relevant components of cold-pressed Citrus latifolia peel oil. A 2-fold concentration by distillation and reanalysis, compared with the original oil, revealed relevant components. Partition of the odor-active substances into four reconstitution groups according to their respective FD factors, followed by a recombination, allowed for a better understanding of the contribution of each FD-factor group to the overall aroma. Especially α-pinene, limonene, γ-terpinene, and 7-methoxycoumarin contribute significantly to the distinct aroma profile of C. latifolia. Heptadecanal (CAS 629-90-3) was described for the first time as an odor-active substance in an enriched C. latifolia peel oil. Campherenyl acetate (CAS 18530-07-9) was identified in nature for the first time and described with a herbal, minty and citrus-like odor. The odor profile of the final recombinant mixture, containing 36 components, was similar to cold-pressed C. latifolia peel oil for most descriptors, whereas the taste profile was described as more aldehydic and citral-like.

Acceptance of Pak Choy Sticks as a Culinary Innovation in the Creative Economy of Ngrombo Baki Sukoharjo Tourism Village

Ngrombo Village is a tourist village in Sukoharjo. Ngrombo Tourism Village provides hydroponic education packages, focusing on cultivating pak choy vegetables. However, after the post-harvest process, residents only sell the pak choy as fresh vegetables without further processing. This reduces the potential selling value of pak choy, which could be increased. One option for processing pak choy is to make pak choy sticks. This research aims to determine the materials and methods for making pak choy sticks and the public's acceptance of hybrid pak choy sticks. This quantitative and descriptive research involved conducting a direct survey at locations producing pak choy in Ngrombo Village, Baki, Sukoharjo. The quantitative aspect refers to data analysis using statistics and numbers, while the descriptive aspect involves determining the frequency distribution of respondents' answers through a questionnaire distributed to selected respondents. The data obtained is then processed using statistical analysis to help researchers draw conclusions. The results of this research indicate that the ingredients for making pak choy sticks include pak choy, wheat flour, tapioca flour, corn flour, baking powder, chicken stock powder, garlic, salt, pepper, eggs, and margarine. The method involves mixing the ingredients, kneading, flattening, cutting, and frying. An organoleptic test conducted with 35 panelists revealed that the pak choy sticks had a distinctive aroma, a savory taste, a crunchy texture, a dominant green color, and were generally well-liked by the panelists.

Impact of Drip Irrigation with Recycled Wastewater on Aromatic Compound Composition in Capia Pepper (Capsicum annum L.)

In recent years, treating and reusing polluted water for agricultural irrigation has become essential to ensuring water and food sustainability. In addition to the factors affecting human health in vegetables and fruits irrigated with treated wastewater, factors affecting consumer preferences, such as flavor and phenolic compounds, should also be examined. This study investigates the effect of treated wastewater irrigation on the aromatic compounds and phenolic composition of capia pepper, which holds a significant position and is extensively used in various food products in the food industry. Drip irrigation with treated and untreated wastewater from the Kalecik Wastewater Treatment Plant was applied to two pepper varieties in the Kalecik district of Ankara, Türkiye. This research found that wastewater irrigation impacted certain aroma components, including para-dichlorobenzene, alpha-cubebene, hexanoate, alpha-farnesene, limonene, isoamyl butyrate, squalene, and alpha-copaene, which contribute to the distinct aroma and fragrance of capia peppers. Total phenolic content, pH, and soluble solids were found to be high in peppers irrigated with wastewater, and it was observed that these parameters increased as the treatment levels of the wastewater decreased. The highest results were obtained in capia peppers irrigated with wastewater. Results indicate that heavy metal levels in peppers align with permissible limits, confirming the usability of both water sources. In the face of global water scarcity and the challenge of feeding an ever-growing population, studies like this offer valuable insights into sustainable and well-informed agricultural practices.

PELATIHAN PEMBUATAN TEH HERBAL KULIT BUAH PALA DI DESA LILIBOOI, KECAMATAN LEIHITU BARAT, KABUPATEN MALUKU TENGAH

Tea is a drink that has long been known and has experienced a lot of food diversification in producing various types of tea drinks whose raw materials do not come from Camelia sinensis tea leaves but come from flowers, seeds, leaves, roots, fruit peel, and fruit flesh from various This type of plant is also known as herbal tea. The herb has a distinctive aroma, taste, and bioactive components that benefit health. Herbal tea of nutmeg peel has advantages over non-herbal tea, namely that it is effective as a functional drink or can also be used as a refreshing drink for the body. In making tea, a drying process is carried out, which aims to reduce the water content to a specific limit in the raw materials and inhibit microbial growth so that herbal tea can be stored for a long time and is not easily damaged during storage. Several drying methods can be used to make herbal tea, one of which is roasting. The roasting process in making this tea will result in the product experiencing color, texture, and flavor changes. Through this activity, the community's knowledge, skills, and herbal tea products produced can be used as business opportunities

Standardization Of Rakik Maco By Ulakan Tapakis Padang Pariaman

It was found that the quality of Rakik Maco differed from one seller to another. Like Rakik Maco's texture, some are fragile, some are tough and hard, some are thin and some are thick. In terms of color, there is Rakik Maco with a golden yellow color and a brownish yellow tone. In terms of taste, some are savory and some are bland. In processing Rakik Maco, sellers usually measure the ingredients using glass and some only look at the texture and viscosity of the dough, so the resulting quality varies, both in terms of texture, taste, aroma and color. Food quality is very important for Rakik Maco sellers to pay attention to. To maintain product quality, it is necessary to have appropriate standardization regarding the materials used, tools used and the process of making Rakik Maco.The focus of this research is the standardization of the Rakik Maco recipe in Ulakan Tapakis, Padang Pariaman Regency, which includes the measurements of ingredients and tools used, the manufacturing process and product quality (shape, color, aroma, texture and taste). To maintain product quality, standardization is necessary. Standardization is carried out regarding materials, tools and manufacturing processes. The quality of Rakik Maco can be seen from several aspects such as: shape, color, aroma, texture and taste. The following are the results of the Rakik Maco quality test: Rakik Maco has a thin round shape, with the use of a mold that makes Rakik Maco uniform and neat, the color of quality Rakik Maco is packaged yellow, the aroma of Rakik Maco is created from the distinctive aroma of rice flour and supported by the aroma of turmeric leaves , Rakik Maco has a crunchy texture, and Rakik Maco has a savory taste.

Transcriptome analysis reveals the effect of cold storage time on the expression of genes related to oxidative metabolism in Chinese black truffle.

Chinese black truffle (Tuber indicum) is a hypogenous fungus of great value due to its distinctive aroma. In this study, both transcriptome and physicochemical analyses were performed to investigate the changes of nutrients and gene expression in truffle fruiting bodies during cold storage. The results of physicochemical analysis revealed the active metabolism of fruiting bodies in cold storage, showing the decreased contents of protein and soluble sugar, the variations in both polyphenol oxidase activity and total phenol content, and the detrimental effect of reactive oxygen species production caused by heavy metals (cadmium and lead) in truffles. Transcriptome analysis identified a total of 139,489 unigenes. Down-regulated expression of genes encoding the catalase-like domain-containing protein (katE), glutaredoxin protein (GRX), a copper/zinc superoxide dismutase (Sod_Cu), and aspartate aminotransferase (AAT) affected the degradation metabolism of intracellular oxides. Ribulose-5-phosphate-3-epimerase (RPE) was a key enzyme in response to oxidative stress in truffle cells through the pentose phosphate pathway (PPP). A total of 51,612 simple sequence repeats were identified, providing valuable resources for further genetic diversity analysis, molecular breeding, and genetic map-ping in T. indicum. Transcription factors GAL4 and SUF4-like protein were involved in glucose metabolism and histone methylation processes, respectively. Our study provided a fundamental characterization of the physicochemical and molecular variations in T. indicum during the cold storage at 4°C, providing strong experimental evidence to support the improvement of storage quality of T. indicum.

Orchestrating of native Phalaenopsis flower scents lighted the way through artificial selective breeding partiality in the current resource utilization

Human beings have disturbed the original characters of plants through interspecies hybridization, especially for economically producing cultivars with enhanced traits. Phalaenopsis is remoulded for exquisite flowers with huge shape and popular colors. However, the current challenge in Phalaenopsis breeding is that existing varieties tend to lose their original floral scent during the complex process of super-paraent hybridization. To address this, we collected a wide range of native species and hybrids to form the composition background and correlated the dynamics of Phalaenopsis fragrance for the futher breeding. A total of 208 volatile organic compounds (VOCs), with 83 prominent compounds constituting about 40 % of the identified substances. The primary species included all three major classes of floral fragrance compounds, with native species accounting for 83.33 % of volatile compounds released at levels exceeding 100 ng g−1 h−1. Both primary species and cultivars exhibited distinct aroma profiles, characterized by ten specific substances. Phalaenopsis stobartiana, originating from China, shows potential for benzenoid scents in fragrant flower breeding. On the other hand, hybrids primarily consisted of terpenoids and contained a higher abundance of low-threshold floral fragrance compounds. We also observed significant correlations between terpenoid and benzenoid scents with respect to color and flower shape. The height and width of the plants also showed a significant negative correlation with phenylpropanoid/ benzenoids and nitrogen-containing scent compounds. By conducting an extensive investigation into floral fragrance detection, we were able to concisely present the interrelationships among various characteristics of Phalaenopsis. This endeavor lays a primary foundation for exploring polymorphism in floral scent, providing guidance in Phalaenopsis breeding and facilitating ongoing genome-based molecular design for cultivating high-quality and fragrant orchids.

Effect of cinnamon bark (Cinnamomum zeylanicum) biomass on organoleptic quality of goat meat during shelf life

Abstract Cinnamon is an herbal spice that contains antioxidants and antimicrobials. The use of cinnamon in the postharvest industry of agricultural products has been widely practised and provides economic benefits. Goat meat is a postharvest product with high protein levels, making it susceptible to damage due to microbial growth during its shelf life. Goat meat also has a distinctive aroma that is less favoured by consumers. Appropriate methods are needed to improve the organoleptic quality of goat meat. This study aims to determine cinnamon’s effect on the organoleptic quality of goat meat. The design used was a factorial, completely randomised design. The factor I is Cinnamon concentration (K0:0%; K1:5%; K2:10%; K3:15%), and Factor II is the length of storage (H1:24 hours, H2:48 hours). The results showed that cinnamon marinade had a very significant effect (P<0.01) on taste and aroma but no significant effect (P>0.05) on texture and colour. The hedonic test showed that marination using 10%-15% cinnamon on goat meat was preferred in terms of aroma and flavour. The H2S test showed that samples marinated in cinnamon and stored for 48 hours did not show spoilage. Cinnamon has the potential to be a sustainable preservative.

Aromatherapy Candles Made From Sweet Orange Fruit Essential Oil With A Different Ratio Of Stearin And Paraffin

Abstract Today’s sweet orange peels can be a valuable waste if used properly. It is known that there is a chemical compound of essential oil that has high economic value in orange peel called limonene, which has a distinctive fresh aroma. Aromatherapy candles are a diversification of candle products that contain essential oils. This study aims to get the best comparison of the quality of stearin and paraffin wax based on SNI 06-0386-1989. This study used a completely randomized design (RAL) with five treatment variations and three replications. The treatment used was a ratio of stearin and paraffin with a ratio of stearin:paraffin of 50:50, 60:40, 70:30, and 80:20. Data analysis used ANOVA with Duncan’s new multiple range test (DNMRT) at the 5% level. The results showed that the ratio of stearin and paraffin had a significant effect on the melting point test, burn time test, air bubbles, and overall acceptance. The best treatment was a ratio of 50:50 with a melting point test value of 57.90°C, a burn time test of 4.40 hours, a slightly concave normal air bubble test, and overall acceptance of like criteria with a score of 4.2.

Increasing shallot yields by using solid organic fertilizer and liquid organic fertilizer on dryland

Abstract Palu’s local shallot are very popular because they have a distinctive texture, taste and aroma. This research aims to determine the effect of the dose of cow manure and the concentration of liquid organic fertilizer on the growth and yield of the Palu Valley variety of shallots. The research was carried out in Bulupountu Jaya Village, Sigi Biromaru District, Sigi Regency, Central Sulawesi, from May 2023 to September 2023. The research used a randomized block design (RBD) with a factorial pattern. The first factor was the dose of cow manure which consisted of 3 levels, namely: S0 = no cow manure, S1 = 10 tons/ha and S2 = 20 tons/ha. The second factor was the fertilizer concentration. liquid organic which consists of 3 levels, namely: H1= 5 mL/L water and H2= 10 mL/L water, and H3 = 15 mL/L water. Each experimental unit was repeated 3 times so that there were 27 experimental units. The research results showed that there was an interaction between the dose of cow manure and the concentration of herbafarm’s liquid organic fertilizer on plant height, number of leaves, bulb diameter, fresh weight of bulbs and shallot bulb yield per hectare. Cow manure treatment with a dose of 20 tons/ha and a liquid organic fertilizer concentration of 15 mL/L of water gave the highest yield of shallot compared to other treatments.

A mini review: Potential synergy of cacao leaves and cinnamon bark as a functional tea

Abstract Cacao leaves tea is an increasingly popular drink, especially among tea lovers. Cacao leaves provide a distinctive taste and aroma. Traditionally cacao tea has been used as a herbal drink to help treat fevers, stomach aches and even coughs. The bioactive compound in cacao leaves has anti-inflammatory and antioxidant properties that can help in the healing process. Cinnamon is a spice that is widely used in food to enhance taste and aroma. It has a high antioxidant content and has many health benefits, including being an anti-diabetic. The aim of writing this article is to explain the potential synergy of cacao leaves with the addition of cinnamon as a functional drink in terms of nutritional composition and bioactive compounds contained in both. In the current era of globalization, increasing levels of free radicals have driven an increase in the need for bioactive compounds with antioxidant properties. Consuming antioxidants obtained from cacao leaves – cinnamon tea, is expected to help reduce oxidative stress and potentially provide beneficial health effects. It was found that cacao leaves tea with the addition of cinnamon bark has potential as a functional drink because it contains bioactive compounds, especially phenolics, flavonoids and alkaloids in significant concentrations.

Chemical Profiling of Essential Oil Extracted from Fresh Walang Leaves (Etlingera walang (Blume) R. M. Sm.), an Indigenous Species in Banten, Indonesia

Essential oils are a group of secondary metabolite compounds that have a distinctive aroma and are volatile. Walang leaves are one of the plants suspected of having essential oil content. This study aims to determine the constituent components of essential oil compounds from fresh walang leaves. The method used to extract essential oil from fresh walang leaves is steam distillation. The essential oil produced was analyzed using Gas Chromatography Mass Spectroscopy (GC-MS). The results showed that the essential oil of fresh walang leaves contained 15 components of essential oil compounds and 2 main components of essential oil compounds, namely: Acetic acid (CAS) Ethylic acid 24.52%, 1,2 Benzenedicarboxylic acid, bis(2-methylpropyl) ester (CAS) Isobutyl phthalate 21.09%.

Comparison of Flavor Profiles of Honey Peach Cultivars by Gas Chromatography–Mass Spectrometry (GC–MS) with Odor Activity Values (OAVs), E-Tongue, and Sensory Evaluation Combined with Chemometrics

The honey peach is popular due to its unique flavor. However, the flavor characteristics of honey peaches cultivated in Yangzhou and Wuxi remain unclear. In this study, the flavor profiles in five famous honey peaches, Yangzhou Baifeng (YBF), Yangzhou Zhonghujing (YZHJ), Yangzhou Wanhujing (YWHJ), Wuxi Baifeng (WBF), and Wuxi Wanhujing (WWHJ), were investigated using gas chromatography-mass spectrometry (GC–MS) combined with odor activity values (OAVs), electronic tongue (E-tongue) and sensory evaluation. A total of 84 flavor substances were identified by GC–MS and 17 odor-active compounds were detected with OAVs more than 1. WBF samples had the highest concentration of total volatile compounds, and relatively higher OAVs of γ-decalactone and γ-dodecalactone contributed to peach-like aroma. Principal component analysis (PCA) and heatmap analysis indicated that the honey peach cultivars from different origins and varieties had distinct aroma and taste profiles. Sensory evaluation demonstrated that WBF samples had the highest scores of peach-like, fruity aroma, sweetness, juiciness and overall acceptability. Partial least squares regression (PLSR) was performed to investigate the correlation between physicochemical properties, odor-active compounds, E-tongue measurements and sensory attributes. Results indicated that linalool and umami had significant contribution to honey peach sensory attributes, and further confirmed that YBF was characterized by floral aroma and WBF was similar with peach-like and green attributes. The results of this study provide a comprehensive understanding of flavor characteristics and differences of the honey peaches, which could contribute to the further development and production of these products.

Karakteristik dan Komposisi Minyak Atsiri dari Sampel Gabungan Daun-Ranting Limau Kuit Asal Astambul dan Aranio

Limau kuit is believed to be a local orange from South Kalimantan. Limau kuit has a distinctive aroma different from other oranges and is thought from its essential oil. The essential oil from limau kuit has the potential to be extracted and produced into valuable goods. Limau kuit essential oil from a combination of leaves and twigs has never been reported before. The composition of essential oils is influenced by genetic and environmental factors. The region producing limau kuit in Kabupaten Banjar is in Kecamatan Astambul and Kecamatan Aranio. These places geographically have different conditions, especially the altitude of the location, so it is thought to have a difference in the essential oils. This research aims to obtain essential oil from the leaves and twigs of limau kuit by hydrosteam distillation and determine the characteristics and composition of each plant's origin. Hydrosteam distillation was carried out for 6 hours at 60-70 °C. The essential oil of leaves and twigs of limau kuit is transparent pale yellow and has an aroma similar to the source with an average yield of 0.6027% (v/w) or 0.5062% (w/w). The specific gravity, refractive index, optical rotation, and solubility in alcohol, respectively, of Astambul essential oil are 0.8540; 1.4792; (-14.05); and 1:6; and Aranio 0.8495; 1.4792; (+)0.16, and 1:7. Based on the results of GC-MS analysis, the components of Astambul and Aranio essential oils overall tend to be the same with a difference of 25%. Number of compounds in essential oil from Astambul was 32, while from Aranio was 38. The three main compounds in essential oils from Astambul and Aranio are g-terpinene, o-cymene, and (+)-bicyclogermacrene, with the respective %area in Astambul essential oil, was 25%; 13.22%, and 6.38%; and Aranio was 22.43%; 11.68%; and 5.88%.KEYWORD : Limau kuit leaves-twigs; essential oil; hydrosteam distillation; Astambul; Aranio.

SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages

Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for maintaining its quality. This study investigated the storage quality of SP and potential aroma markers indicative of sensory degradation. The descriptive sensory analysis demonstrated changes in aroma attributes during storage, transitioning from roasted sesame and nutty aromas to fermented and green aromas. Physicochemical analysis showed deepening color, intensified lipid oxidation, decreased levels of bioactive components, increased particle aggregation, and deteriorated flowability over 63 days at 40 °C. Gas chromatography-olfactometry-mass spectrometry identified 37 aroma-active compounds, with pyrazines, aldehydes, and phenols identified as the major constituents. Partial least squares regression analysis revealed 2-ethyl-3-methyl-pyrazine, 2-methoxy-4-vinylphenol, and benzaldehyde as key aroma-active compounds contributing significantly to the distinctive aromas “roasted nut and roasted sesame” found in SP. Conversely, hexanal and dimethyl disulfide emerged as potential markers of undesirable aromas in SP, including “rancid, green, and fermented”. These findings provide insights into SP changes during storage, which is vital for preservation and quality enhancement strategies.

The Effect of the Proportion of Basil Leaf: Kenikir Leaf and Drying Time on the Physiochemical and Organoleptic of Herbal Tea Bag

Tea is a processed drink that is widely popular in the world. Tea contains many benefits, such as its antioxidant content, which fights free radicals. Kenikir leaves are a plant that has exceptionally high antioxidant activity. Basil leaves are an herbal plant with a distinctive fragrant aroma from its essential oils and many health benefits. This research aims to determine the effect of the proportion of basil leaves and kenikir leaves and the drying time on tea bags' physicochemical and organoleptic content. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is the proportion of basil leaves: kenikir leaves (25:75,50:50,75:25), and factor II is the drying time (120 minutes, 150 minutes, 180 minutes). The data obtained were analyzed statistically using analysis of variance (ANOVA) followed by the Duncan Multiple Range Test (DMRT) at the 5% level. The best research results were obtained in the proportion of basil leaves and kenikir leaves of 25:75 with a drying time of 120 minutes producing tea bags with characteristics of water content of 7.79%, ash content of 6.2%, product antioxidant activity of 88.99%, the antioxidant activity of the brewed water was 73.31%, total phenols were 15.29 mg/GAE/g, flavonoids were 10.33 mgQE/g, and the color values L*, a*, b* were 45.97 respectively; 6.10; 21.70. With a color organoleptic characteristic value of 4.48 (Yellow); aroma of 3.52 (somewhat unpleasant); and taste of 3.48 (Slightly Bitter).

Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue

The objective of this study was to assess and compare the characteristics of Yu-Shiang Shredded Pork made with different ingredients by using physicochemical measurements and intelligent sensory analysis. The study revealed that there were 18 varied amino acids present, with the taste active values (TAVs) of Leu, Glu, Asp, Asn, and Ala all higher than 1.0. Intelligent sensory analysis showed that the samples lacking lettuce and fungus had similar aromas and flavors, while those lacking shredded pork and pickled chillies had distinct aromas and flavors. Moreover, VOCs (volatile organic compounds) were detected in five types of Yu-Shiang Shredded Pork, with 43, 42, 53, 36, and 50 identified in GC-MS (gas chromatography-mass spectrometry), respectively. Olefins (20.62 %–30.93 %) were the most abundant. GC-IMS (gas chromatography-ion mobility spectrometry) detected 68 volatiles flavor compounds, with esters having a significantly higher relative content than other compounds, indicating their significant role in the flavor formation process of Yu-Shiang Shredded Pork. Furthermore, the Orthogonal Partial Least Squares-discriminant analysis (OPLS-DA) model analysis identified 19 marker compounds that could differentiate the five types of Yu-Shiang Shredded Pork. These fundamental results lay the groundwork for future research on the connection between ingredients and the flavor characteristics of Yu-Shiang Shredded Pork.

Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice.

The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor.

Karakteristik Sensori Tepung Jewawut dengan Perendaman Anti-browning Agent

The purpose of this study was to determine the sensory properties of jewawut flour by soaking citric acid as an anti-browning agent. The study was an experimental study using a two-factorial Complete Randomized Design three repeats. The variables of the study were concentration (A) consisting of 1.5% (A1), 2% (A2), 2.5% (A3) and soaking duration (B), and soaking duration (B) consisting of 30 minutes (B1), 45 minutes (B2), and 60 minutes (B3). Data collection through observation and measurement of sensory parameters including color, aroma, and texture using the hedonic method. The results showed that the sensory properties of jewawut flour with citric acid soaking both color, texture, and aroma were favored by the panelists, which were on a scale of 4 (likes). The color of the white jewawut flour is slightly yellowish, the texture is very soft (mesh size 60), and the distinctive aroma that remains smelled. The addition of citric acid as an inhibitor of the browning reaction has an effect by producing a brighter flour color as the concentration increases (1.5-2.5%), the texture also gets softer. However, in terms of aroma, the addition of citric acid with a high concentration will affect the aroma of flour to sour.