Flavor Changing Research Articles

Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings.

Spoilage fungi are a significant cause of financial loss in the food and beverage industry each year. These fungi thrive in challenging environments characterized by low acidity, low water activity and high sugar content, all of which are common in fruit fillings used in pastry products. Fruit fillings are therefore highly susceptible to fungal spoilage. Fungal growth can cause sensory defects in foods, such as changes in appearance, odor, flavor or texture, and can pose health risks due to the production of mycotoxins by certain mold species. To reduce food loss and waste and extend product shelf-life, it is critical that we prevent fungal spoilage. Synthetic chemicals such as sorbic acid and potassium sorbate are commonly used as preservatives to prevent fungal spoilage. However, with consumer demand for 'natural' and 'chemical-free' foods, research into clean-label preservative alternatives to replace chemical preservatives has increased. The objectives of this review are (i) to provide an overview of the sources of fungal contamination in fruit filling production systems, from pre-harvest of raw materials to storage of the final product, and to identify key control factors; and (ii) to discuss preservation techniques (both conventional and novel) that can prevent fungal growth and extend the shelf-life of fruit fillings.

Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.

Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products. The optimal enrichment level in food as well as the nutritional, techno-functional, and sensory properties of the final food were also discussed. Novel technologies such as ultrasounds, microwaves, and high pressure have been successfully adopted to enhance the extraction of target compounds. The functional ingredients, added both in liquid or powder form, were able to improve the nutritional quality and antioxidant potential of food, although high levels of fortification may cause undesired changes in texture and flavor. This review provides important considerations for further industrial scale-up.

Production of set-type probiotic and prebiotic yogurt-like products using Enterococcus faecium and Enterococcus faecalis strains in combination with pumpkin waste

This study investigated the effect of pumpkin powder (2 %, 4 %, and 6 %) and Enterococcus faecium and Enterococcus faecalis probiotics on the physicochemical, microbiological, and sensory properties of yogurt samples during 28 days of storage at 4 °C. The prebiotic effect of pumpkin powder (Cucurbita pepo) and the probiotic effect of Enterococcus faecium and E. faecalis were determined. Adding pumpkin powder to yogurt did not significantly alter the pH, acidity, fat, protein, and ash content (p > 0.05). Water holding was not changed during the storage time in the samples of probiotic yogurts, but as the pumpkin powder content increased, the water holding capacity also increased (p < 0.05). This situation did lead to a reduction in syneresis (p < 0.05). The lowest gumminess value at the end of storage was found in the D2 sample (p < 0.05), and the highest adhesiveness value was found in the D4 sample (p < 0.05). Furthermore, throughout the 28-day storage period, E. faecium and E. faecalis maintained a live cell count of ≥6 log CFU g-1 in the probiotic product. As a result of the statistical evaluation, there was a decrease in E. faecium in the D4, S2, and S4 samples, and then it increased again (p > 0.05) during the storage time. As a result of the statistical evaluation, it was determined that the smell, consistency in the spoon, consistency in the mouth, flavor, and acidity changes during the storage were not substantial (p > 0.05). In conclusion, it was found that pumpkin, a byproduct of the pumpkin seed industry, has the potential to act as a prebiotic and improve the properties of dairy products. Additionally, the study suggests that E. faecium and E. faecalis strains could be suitable for probiotic yogurts.

Changes in bacterial flora and flavor of shrimp paste under different salt concentrations

In this paper, Antarctic krill was used as the raw material. Physicochemical indexes, flora changes and flavor substances of shrimp paste with different salt concentrations and fermentation days were investigated. The main dominant bacterial groups in the shrimp paste samples were detected by 16S rDNA high-throughput sequencing technology. At phylum level, the dominant bacteria groups were Proteobacteria, Firmicutes and Actinobacteria, while at genus level, the dominant bacteria groups were Staphylococcus, Psychrobacter and Herbaspirillum. Qualitative analysis of volatile compounds in shrimp paste samples by GC-IMS technique. A total of 29 volatiles were detected, and a total of 37 volatile flavor compounds including dimers and trimers were isolated and identified, including 16 aldehydes, 8 alcohols, 8 ketones, 2 ethers and 3 esters. Establishing correlations between important colonies and volatile compounds.

Exploration on the mechanism of “black as lacquer and sweetness as candy” based on the reactions of “crosslinking coloring and Maillard” and “oligosaccharide hydrolysis” during the processing of Radix Rehmanniae

Radix Rehmanniae (RR) has three processing forms in clinical practice, including fresh Radix Rehmanniae (FRR), raw Radix Rehmanniae (RRR), and processed Radix Rehmanniae (PRR). However, the sensory criterion, “black as lacquer and sweetness as candy”, which was traditionally used to evaluate the quality of PRR, have not been fully elucidated. In this study, the mechanism of chemical transformation based on oligosaccharide hydrolysis, crosslinking coloring, and Maillard reactions was explored to clarify the observed changes in appearance and flavor. The physicochemical properties of different processed RR products were characterized. Besides, “sweetness as candy” was explained by oligosaccharides hydrolysis, and “black as lacquer” can attribute to crosslinking coloring and Maillard reactions. Importantly, this study provided the first evidence for the existence of crosslinking coloring reaction during the processing of RR. In conclusion, our results unveiled the scientific basis of the sensory attributes “black as lacquer and sweetness as candy” in PRR, offering valuable insights for enhancing quality control of PRR.

Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS

In this study, flavor characteristics and dynamic change of Chinese traditional fermented fish sauce (Yu-lu) with different fermentation time (2, 4, 6, 8, and 12 months) were analyzed. The electronic nose analyses confirmed a notable flavor change in fish sauce samples from different stages. During the 12-months fermentation, the total volatile compounds in fish sauce increased from 3.9 mg/L to 13.53 mg/L. Acids, aldehydes, esters and phenols were the main aroma substances and their contents gradually increased during the fermentation process. The PCA of GC–MS and GC-IMS showed that fish sauce samples from different fermentation periods can be well distinguished. A total of 110 volatile compounds identified by GC–MS, and 102 volatile compounds were detected by GC-IMS. Among them, 13 compounds were identified by both GC–MS and GC-IMS. The most varieties (49) of volatiles appeared after 8 months of fermentation. The odor activity value (OAV) analysis showed that 10 volatile compounds were considered as characteristic flavor in traditional fish sauce. The variable influence on projections (VIPs) in PLS-DA models constructed by GC–MS and GC-IMS identified 5 and 10 volatile compounds as biomarkers, respectively. Our results revealed the dynamic changes of characteristic flavor in fish sauce in combination of GC–MS and GC-IMS, which provides theoretical basis for the production and flavor regulation of fish sauce.

Dietary Energy and Protein Levels Influence the Mutton Quality and Metabolomic Profile of the Yunshang Black Goat.

This study aimed to evaluate the impact of dietary energy and protein levels on the meat quality and metabolomic profile of Yunshang black goats. For this, 80 Yunshang black goats (male, 6 months old, with a mean live body weight of 35.82 ± 2.79 kg) were used in a completely randomized design with a 2 × 2 factorial dietary arrangement. The dietary treatments were (1) high energy (9.74 MJ/kg) with high protein (12.99%) (HEHP), (2) high energy (9.76 MJ/kg) with low protein (10.01%) (HELP), (3) low energy (8.18 MJ/kg) with high protein (13.04%) (LEHP), and (4) low energy (8.14 MJ/kg) with low protein (10.05%) (LELP). The experiment lasted 64 days, including 14 days for dietary adaptation and a 50-day feeding trial. At the end of the experiment, four animals from each treatment were slaughtered to assess their meat quality and metabolomic profiles. The pH value was greater for the goats fed the LELP diet compared with the other treatments. The LEHP-fed group's meat was brighter (L*) than that of the other three groups. The HEHP-fed group had considerably more tender meat (p < 0.05) compared with the LEHP-fed group. Moreover, 72 and 183 differentiated metabolites were detected in the longissimus muscle samples by using gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry, respectively. The hydropathy and volatilities of raw meat were different (p < 0.05), suggesting changes in the meat flavor because of the dietary treatments. Based on the results, it can be concluded that feeding a high-energy- and high-protein-containing diet improved the tenderness, flavor, and fatty acid contents of mutton.

Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis

The flavor alterations in bighead carp subjected to varying storage temperatures and the underlying metabolic mechanism were elucidated. Analysis of volatile flavor compounds, electronic nose, free amino acids, ATP-related compounds, and sensory evaluations uncovered a progressive flavor deterioration during storage, especially at 25 °C. Metabolomics-based flavor relating component profiling analysis showed that free fatty acids formed various fatty aldehydes including (E, E)-2,4-heptadienal and nonanal under lipoxygenase catalysis. Alcohol dehydrogenase and alcohol acyltransferases were intimately involved in alcohol and ester generation, while alkaline phosphatase, 5′-nucleotidase, and acid phosphatase were closely associated with IMP, Hx, and HxR conversion, respectively. Aeromonas, Serratia, Lactococcus, Pseudomonas, and Peptostreptococcus notably influenced flavor metabolism and enzyme activities. The metabolism disparities of valine, leucine, isoleucine, lysine, and α-linolenic acid could be the primary factors contributing to flavor metabolism distinctions. This study offers novel insights into the flavor change mechanisms and potential regulation strategies of bighead carp during storage.

The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation

The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation

Non-targeted metabolomics reveals the taste variations during Baccaurea ramiflora Lour. fruit maturation.

Baccaurea ramiflora Lour. is a new kind of underutilized wild fruit tree; the metabolic reasons for its fruit flavor changes are not yet clear. In this study, the pink flesh of this excellent tasting fruit (BR) was used to reveal the metabolic causes of taste variations through five developmental stages. We identified 154 common differential metabolites of different developmental stages based on non-targeted metabolomics analysis. The accumulation of sugar and fatty acids increased significantly after 73 days, while citric acid decreased significantly. Flesh color accumulation mainly occurred 53 days ago, and vitamin accumulation occurred after 93 days. Interestingly, L-sorbose and 5-hydroxyindole-3-acetic acid were positively correlated with the sugar-acid ratio but negatively correlated with titratable acids. It indicated that L-sorbose and 5-hydroxyindole-3-acetic acid may be taste biomarkers of BR B. ramiflora. The results provided new metabolic lines of evidence for the taste variation during the ripening process of B. ramiflora.

Changes in flavour- and taste-presenting substances in Hypsizygus marmoreus mushroom packaged in polypropylene nanofilm

Hypsizygus marmoreus mushroom is known for its pleasant flavour and delicious taste. However, its flavour quality deteriorates rapidly during postharvest storage. In the present work, we explored the dynamic changes in flavour-presenting substances and taste components in H. marmoreus packaged in polyethylene nanofilm (0.05 mm) during low temperature storage (12 days). We used headspace solid-phase microextraction combined with gas chromatography-mass spectrometry to analyse the volatile flavour components; high performance liquid chromatography and liquid chromatography-mass spectrometry to analyse the non-volatile flavour (taste-presenting) substances (e.g., soluble sugars, taste nucleotides, free amino acids, and organic acids); and the relative odour activity value (ROAV) and taste active value (TAV) methods to determine the flavour substances in fresh and stored H. marmoreus. Results revealed that n-octanal, 1-octene-3-one, and 1-octene-3-ol were the characteristic volatile flavour substances, and that trans-2-octenal was the key substance affecting the formation of volatile flavours in fresh H. marmoreus. Trans,trans-2,4-nonadienal, and 3-octanone were the key volatile substances that resulted in flavour deterioration. Among the non-volatile flavour substances, trehalose, 5'-GMP, glutamic acid, alanine, and arginine were the key taste-presenting substances. In addition, oxalic acid and lysine were the key taste substances after H. marmoreus deterioration. These results provided a theoretical basis for rapid quality detection, flavour identification, and shelf-life prediction of H. marmoreus.

Evaluating Volatile Flavor and Taste Component Changes of Beer Fish Using HS-GC-IMS, E-nose, and E-tongue at Various Processing Stages

Evaluating Volatile Flavor and Taste Component Changes of Beer Fish Using HS-GC-IMS, E-nose, and E-tongue at Various Processing Stages

Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile.

Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein quality limited by low lysine levels, which can reduce protein digestibility. Addition of alternative plant proteins may increase the quantity of protein, as well as balancing the amino acid profile. However, plant-based proteins have additional sensory qualities and off-flavours, which may lead to undesirable characteristics when introduced to OMAs. This study aimed to assess the effect of pea and potato protein addition on the sensory profile, volatile profile, colour, and particle size in an OMA control product. Results demonstrated that pea protein contributed to a bitter and metallic taste, astringent aftertaste, and a significantly increased overall aroma correlated with higher levels of key volatiles. Whilst potato protein resulted in less flavour changes, it did lead to increased powdery mouthfeel and mouthcoating supported by a substantially increased particle size. Both protein fortifications led to detectable colour changes and a staler flavour. Fortification of OMA product with the pea protein led to significant sensory, volatile and physical changes, whilst the potato protein led to predominantly physical changes. Further investigation into alternative plant-based proteins is necessary to optimise sensory qualities whilst increasing protein content and the amino acid profile.

Searching for new physics in c→u transitions with nonuniversal Z′ model

In recent years, it has been reported that rare charm decays have immense potential to probe physics beyond the standard model (SM). The Glashow–Iliopoulos–Maiani mechanism effectively suppresses the flavor changing neutral currents decays involving [Formula: see text] transitions which makes them sensitive to new physics (NP) effects. In this work, we study D meson decays undergoing [Formula: see text] transitions in nonuniversal [Formula: see text] model. We determine the NP coupling from [Formula: see text] mixing and [Formula: see text] process. We then estimate the upper limits of branching fractions and forward–backward asymmetries for the decays [Formula: see text], [Formula: see text] and [Formula: see text]. The upper limits of the branching fractions obtained in the [Formula: see text] model show a significant enhancement from their SM results.

The composition and flavor change mechanism of membrane-filtered sugarcane syrup during the acid hydrolysis process based on 1H NMR and GC–IMS

Nuclear magnetic resonance (NMR) spectroscopy and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to comprehensively characterize both non-volatile and volatile components present in membrane-filtrated sugarcane syrup (MS). A total of 19 non-volatile compounds and 65 volatile compounds were successfully identified within the MS sample. Among the volatile compounds, 12 were determined to be key aroma contributors based on their Relative Odor Activity Values (ROAV). Our investigation elucidated that hydrolysis and Maillard reactions serve as the primary pathways during acid hydrolysis, with reaction kinetics strengthened by increasing heating temperature and citric acid concentration, thereby enhancing the caramel and roasted aromas of MS. These findings not only contribute to a deeper understanding of the composition of sugarcane syrup but also offer valuable insights into flavor characterization and quality control within the sugarcane industry. Furthermore, this research lays a foundation for future studies aimed at optimizing processing techniques to enhance syrup flavor and overall product quality.

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

Phenomenological aspects of the fermion and scalar sectors of a S4 flavored 3-3-1 model

We proposed a viable and predictive model based on the SU(3)C×SU(3)L×U(1)X gauge symmetry, supplemented by the global U(1)Lg symmetry, the S4 family symmetry and several auxiliary cyclic symmetries, which successfully reproduces the experimentally observed SM fermion mass and mixing pattern. The tiny active neutrino masses are generated through an inverse seesaw mechanism mediated by right-handed Majorana neutrinos. The model is consistent with the SM fermion masses and mixings and successfully accommodates the current Higgs diphoton decay rate constraints as well as the constraints arising from oblique S, T and U parameters and we studied the meson mixing due to flavor changing neutral currents mediated by heavy scalars, finding parameter space consistent with experimental constraints.

Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste.

Liquor-pairing food is a common dietary combination. Baijiu and peanuts are unquestionably a classic pairing in China. But no one has explained why. Its alteration in baijiu flavor was studied using multiple sensory evaluation, as well as nontargeted proton-transfer reaction mass spectrometry coupled with GC × GC-MS. Multiple statistical analyses were used to discover the changes in the retronasal aroma and its contribution to baijiu flavor. It showed that the consumption of peanuts enhances the burst intensity of ester aroma (0.814-1.00) and Jiao aroma (0.889-0.963) but decreases the aftertaste of baijiu (p < 0.05). Meanwhile, it increases the release intensity and advances the burst time of baijiu retronasal aroma (p < 0.05), suppressing its aftertaste through the retention effect of the food matrix, the changes in oral processing, and cross-modal interactions. Hydrophobicity, polarity, and chemical characteristics are key factors of the uneven impact of accompanying food to aroma compounds. Esters, especially ethyl caprylate (2103 ± 927 to 51.9 ± 4.05) is most impacted by peanuts and contributes most to baijiu flavor changes. Pyrazines from peanut enhance the Qu-aroma, grain aroma, and Chen aroma in baijiu flavor. Therefore, we revealed the chemical nature of baijiu-peanut combination and help to optimize baijiu consumption experience.

Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing

In this experiment, the changes in protein hydrolysis, protein oxidation, and flavor of low-salt wet-marinated fermented golden pomfret were studied during processing. During processing, a decrease in sulfhydryl content (P < 0.05), a significant increase in protein surface hydrophobicity (P < 0.05), a significant increase in carbonyl content and TCA-soluble peptide (P < 0.05), an increase in TVB-N and amino acid nitrogen (P < 0.05), and a significant increase in the content of free amino acids (P < 0.05), indicating that proteins were gradually oxidized and degraded to small molecules and flavor precursors under the action of bacterial reduction pretreatment, deodorization, marination and fermentation processes, small molecules and aroma precursors was generated by gradual oxidative decomposition. In the course of processing, a total of 113 volatile flavor compounds were identified using GC–MS analysis, while OPLS-DA analysis and VIP value determination led to the identification of 10 characteristic flavor compounds. The results showed that an abundance of flavor compounds was generated during the processing, thereby imparting a more pronounced taste profile to the low-salt wet-marinated fermented golden carp. The results showed that a large number of flavor substances were generated during the processing to give a richer flavor to low-salt wet-marinated fermented golden pomfret that could provide data and theoretical support for the subsequent processing industry of golden pomfret.

The impact of barbecue pickling materials on flavor changes and storage quality of pork at different processing stages

Abstract In order to enhance the aroma and flavor of pork and improve the water retention and binding power of pork, the effects of sensory score, TBARS, TVB-N, total number of colonies, water distribution, color and storage time on pork were studied. SPME-GC-MS was used to detect the flavor changes at different processing stages. The results showed that the storage time of pork products could be extended for 6d after 12 days. Meanwhile, the volatile flavor components of pork before, after and after curing were 71, 54 and 59. After curing, the types of aldehydes and alkenes increased significantly. It can be concluded that the addition of pickling materials can effectively slow down the oxidation of pork lipids and proteins, inhibit the growth of microorganisms, and extend the shelf life. It can significantly improve pork flavor and reduce the production of harmful substances such as acrylamide and polycyclic aromatic hydrocarbons.