Berry Flavor Research Articles

Evaluation of the effectiveness of food chemical attractants for wild common carp, <I>Cyprinus carpio</I> (Cyprinidae) under conditions in the natural water body

The effectiveness of the food chemosensory attractants for attraction and angling of wild common carp, Cyprinus carpio by the bottom tackle of two types (carp “boil” device and “makushanka” device) was evaluated in the experiments, done in 2018 in the natural water reserve—the Akhtuba River (polygon of 80x30 m). There were 6 types of the bait used: sunflower meal, and boils with flavor of “Strawberry,” “Plum,” “Tutti-frutti,” “Sweet corn” and “Mussel.” The wild common carp was attracted to the polygon by inserting into the river the attracting groundbait, combined from sunflower meal cake, corn and wheat kernels and red clay (ratio 1:1:1:5). In 2–3 days after beginning of the attraction, the number of carp and its daily catch increased sharply and in a week reached the level which stay stable up to the end of experiment, that lasted for 79 days, from June, 19 through September, 5. Total catch was 1048 fish of body weight from 2 to 14 kg, average daily catch was 7.23±2.13 specimens. The catch on the makushanka was stable during the whole time of the experiment and was about 13–15% of the total catch, while the catch on the boils of the different flavors vary. At the beginning of the experiment the most of carps were catched on the boils having “Mussel” flavor. Then the catch on this boil type decreased to the middle of July, but the catch on the boil having “Sweet corn” flavor tended to increase up to 70–75% of the total catch on the boils of all types. The maximal catch on the boils with “Sweet corn” flavor correlated with the appearance of many anglers on the river, who used kernel for fish attraction. The catch on the boils of fruit and berry flavor vary, but stay relatively low, the minor catch was on the boils of “Strawberry” flavor. There was no plausible difference in the fish body weight, landed on different baits. The obtained data support the results of other studies showing important role of chemoreception in common carp behavior. We suppose that attraction of the wild common carp to the study polygon was due to the substances released by groundbait and accepted through the olfactory system, while the catch on the particular bait was a function of its smell, taste and textural features. It was found out that effectiveness of the food attractants can change during relatively short timeline (summer season), thereafter indicates the plasticity of the fish preferences mediated by chemosensory systems.

Integrated Transcriptomic and Metabolomic Analysis Revealed Abscisic Acid-Induced Regulation of Monoterpene Biosynthesis in Grape Berries.

Monoterpenes are a class of volatile organic compounds that play crucial roles in imparting floral and fruity aromas to Muscat-type grapes. However, our understanding of the regulatory mechanisms underpinning monoterpene biosynthesis in grapes, particularly following abscisic acid (ABA) treatment, remains elusive. This study aimed to explore the impact of exogenous ABA on monoterpene biosynthesis in Ruiduhongyu grape berries by employing Headspace Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS) analysis and transcriptome sequencing. The results suggested significant differences in total soluble solids (TSS), pH, and total acid content. ABA treatment resulted in a remarkable increase in endogenous ABA levels, with concentrations declining from veraison to ripening stages. ABA treatment notably enhanced monoterpene concentrations, particularly at the E_L37 and E_L38 stages, elevating the overall floral aroma of grape berries. According to the variable gene expression patterns across four developmental stages in response to ABA treatment, the E_L37 stage had the largest number of differential expressed genes (DEGs), which was correlated with a considerable change in free monoterpenes. Furthermore, functional annotation indicated that the DEGs were significantly enriched in primary and secondary metabolic pathways, underlining the relationship between ABA, sugar accumulation, and monoterpene biosynthesis. ABA treatment upregulated key genes involved in the methylerythritol phosphate (MEP) pathway, enhancing carbon allocation and subsequently impacting terpene synthesis. This study also identified transcription factors, including MYB and AP2/ERF families, potentially modulating monoterpene and aroma-related genes. Weighted gene co-expression network analysis (WGCNA) linked ABA-induced gene expression to monoterpene accumulation, highlighting specific modules enriched with genes associated with monoterpene biosynthesis; one of these modules (darkgreen) contained genes highly correlated with most monoterpenes, emphasizing the role of ABA in enhancing grape quality during berry maturation. Together, these findings provide valuable insights into the multifaceted effects of exogenous ABA on monoterpene compounds and grape berry flavor development, offering potential applications in viticulture and enology.

Evaluation of black currant dessert varieties and their progeny for anthracnose resistance

The paper presents the results of evaluation of varieties and elite forms of black currant with dessert flavor of berries for resistance to anthracnose. Selection in hybrid and inbred progeny of anthracnose-resistant forms with fruits of dessert flavor was carried out. The research was carried out at the collection and selection breeding plots of the Kokino base station, Federal Horticultural Center for Breeding, Agrotechnology and Nursery (Bryansk region). The object of the research involved 20 varieties from the genetic collection of black currants and 5 elite forms, with high-flavored fruits (>4.5 points). Hybrid and inbred stock was obtained from hybridization, open and self-pollination in 2015-2016. Evaluation of black currant resistance to anthracnose was carried out in 2018 and subsequent seasons by visual estimation in field conditions on a five-point scale, according to the generally accepted methodology for variety investigation. It has been established that years with a high value of the hydrothermal coefficient (HTC>1.4) сcontribute to the greatest spread of anthracnose on blackcurrant plants. The research has identified the varieties with high flavor of fruits as well as field resistance to anthracnose (‘Dar Smolyaninovoy’, ‘Zelenaya Dymka’, ‘Malenkiy Prinz’, ‘Mriya-5’, ‘Podarok Veteranam’). The best combinations of crosses were identified to further select dessert forms with high resistance to the pathogen (Chelyabinskaya×-Dar Smolyaninovoy, 10-141-2 ×Partizanka Bryanskaya, 5-4-2/08×Mriya-3, etc.). The highest flavor scores were given to anthracnose resistant selected forms #9-101-01 (Tiben×Selechenskaya 2), 4-57-01, 4-197-05 (Myth×Litvinovskaya), 5-57-03 (Strelets×Mriya), 5-37-03 (Debryansk×Dar Smolyaninovoy), 4-18-01, 4-18-02 (10-141-2×Partizanka Bryanskaya), 1-3-02 (Mriya-5 open pollination) and others.

Appeal rating and visual attention associated with youth-appealing cannabis packaging: An eye-tracking experiment

BackgroundCannabis-infused edibles have grown in popularity particularly among young people in the United States. Youth-appealing cannabis packaging is common and associated with concerns on its public health impacts. This study aims to assess associations of youth-appealing cannabis edible package attributes with appeal ratings and visual attention of young adults. MethodsSeventy-two young adults participated in an eye-tracking experiment, in which each participant viewed seven randomly ordered cannabis edible package images with varying youth-appealing attributes, including a cartoon character, a young adult model, bubble font, berry flavor, and gummy bear shape. Two primary outcomes were assessed: 1) appeal ratings elicited on a scale from 0 to 10 based on self-reporting, and 2) fixation durations on predefined areas of interest in the package images based on eye-tracking data. Multivariate linear regressions were conducted to assess associations. ResultsPackages containing a cartoon character, bubble font, berry flavor, or gummy bear shape received higher appeal ratings than the package with no youth-appealing attributes. Youth-appealing attributes received longer fixation durations than non-youth-appealing attributes. The presence of any youth-appealing attribute is associated with reduced fixation durations on the warning label, with the largest reduction in the package with multiple youth-appealing attributes. ConclusionsYouth-appealing attributes on cannabis edible packages are associated with higher appeal ratings, more visual attention towards those attributes, and less visual attention towards warning labels among young adults in the United States. Regulations banning youth-appealing attributes may be effective in reducing appeal of cannabis edibles and increasing attention towards warning labels.

Development of Gummy Jelly Incorporated with Lysiphyllum strychnifolium Leaf Extract and Its Antioxidant and α-Glucosidase Inhibitory Activities

The reduction of sugar and the supplementation of bioactive ingredients in gummy jelly help to improve the healthy characteristics of a product that is normally devoid of any nutritional value. Therefore, the objective of this study was to develop a reduced calorie gummy jelly supplemented with Lysiphyllum strychnifolium leaf extract (LS gummy jelly). The gummy jelly was formulated by total substitution of sucrose with a sugar alcohol, xylitol. The antioxidant activities of LS gummy jelly determined by DPPH radical scavenging activity assay was 0.07 ± 0.02 g ascorbic acid equivalent/100 g gummy jelly. The results of ABTS radical scavenging activity and ferric reducing power (FRAP) assay were found to be 0.21 ± 0.02 g TEAC/100 g gummy jelly and 0.98 ± 0.07 mmol FeSO4/100 g gummy jelly, respectively. The percentage inhibition of α-glucosidase activity of LS gummy jelly (at concentration 10 mg/ml) was 46.1 ± 7.9%. The LS gummy jelly was successfully developed with good physical characteristics and negative results for microbiological tests. HPLC quantitative analysis of gallic acid, the major active compound in L. strychnifolium leaf extract, was found to be 0.45 ± 0.04 mg/g of gummy jelly. According to preference ranking test (n=50), the results showed that berry flavor was preferred for LS gummy jelly. Thus, LS gummy jelly could be considered as a promising antioxidant functional food product that could provide health benefits to consumers. Keywords: α-glucosidase, Antioxidant, Gummy jelly, Lysiphyllum strychnifolium

The Effect of N and KH2PO4 on Skin Color, Sugars, and Organic Acids of “Flame Seedless” Grape

Anthocyanins, soluble sugars, and organic acids play a vital role in the color and flavor of grape berries. N and KH2PO4 are essential nutrients for grape growth and development. However, the research on the effects of foliar spraying of KH2PO4 on the skin color and flavor of grapes under different N levels were not systematic. In this study, “Flame seedless” grapes were used as the test material. There were six treatments in this experiment, including low nitrogen (LN), low nitrogen + KH2PO4 (LNK), moderate nitrogen (MN), moderate nitrogen + KH2PO4 (MNK), high nitrogen (HN), and high nitrogen + KH2PO4 (HNK). Foliar spraying of KH2PO4 on grapes significantly increased total K, anthocyanin contents, and the color index of red grapes (CIRG) in LN, MN, and HN. In the N and KH2PO4 treatments, foliar spraying of KH2PO4 significantly increased the content of methylated, acetylated, and coumarylated anthocyanins under MN treatment. The glucose and fructose contents of MNK were the highest compared to other treatments. The sole use of N showed the highest glucose and fructose contents with MN application. Anthocyanin had a significant positive correlation with soluble sugars; and showed a significant negative correlation with organic acids. Overall, foliar spraying of 0.5% KH2PO4 improved the color and flavor of “Flame seedless” grapes under all N levels, with the most significant effect at MN.

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera-A novel option for low-alcohol beer.

There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts. The yeast species Saccharomycopsis fibuligera is known to produce exceptionally pleasant plum and berry flavors during brewer’s wort fermentation while its mycelia growth is most likely a technological challenge in industrial-scale brewing. To better understand and optimize the physiological properties of this yeast species during the brewing process, maltose and maltotriose uptake activity trials were performed. These revealed the existence of active transmembrane transporters for maltose in addition to the known extracellular amylase system. Furthermore, a single cell isolate of S. fibuligera was cultured, which showed significantly less mycelial growth during propagation and fermentation compared to the mother culture and would therefore be much more suitable for application on an industrial scale due to its better flocculation and clarification properties. Genetic differences between the two cultures could not be detected in a (GTG)5 rep-PCR fingerprint and there was hardly any difference in the fermentation process, sugar utilization and flavor profiles of the beers. Accordingly, the characteristic plum and berry flavor could also be perceived by using the culture from the single cell isolate, which was complemented by a dried fruit flavor. A fermentation temperature of 20°C at an original gravity of 10 °P proved to be optimal for producing a low-alcohol beer at around 0.8% (v/v) by applying the S. fibuligera yeast culture from the single cell isolate.

Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks

Background and Aims Water deficit modifies the concentration of the aroma compounds of grape berries, but little information is available on the effect of deficits applied at different phenological stages. We evaluated the effect of deficit irrigation on glycosylated volatile organic compounds (VOCs) responsible for the aroma of berries of Sangiovese and Merlot cultivars grafted on 1103P or SO4 rootstocks. Methods and Results Vines were subjected to either pre- or post-veraison water stress, and berry composition compared against that of fruit of fully irrigated vines. At harvest, a higher concentration of glycosylated VOCs was measured in berries from vines stressed pre-veraison, but while it increased as water deficit increased in Sangiovese, this occurred only at a low or moderate level of stress in Merlot. Post-veraison water stress had a negative or negligible effect on the concentration of glycosylated VOCs in berries at harvest. The rootstock affected the concentration of glycosylated VOCs, particularly in vines stressed pre-veraison, with higher glycosylated VOCs observed for SO4 grafted vines than for 1103P grafted vines. Conclusions Pre-veraison water deficit enhanced the concentration of berry glycosylated VOCs, while post-veraison deficit did not. The rootstock–scion interaction might amplify the irrigation effect on berry glycosylated VOCs. Significance of the Study Modifying the timing and volume of irrigation might allow management of berry flavour for improved fruit and wine composition. Irrigation protocols should be tailored for specific cultivar–rootstock combinations.

Chemical Composition of Volatile Extracts From Blackberries, Black Raspberries, and Blueberries and Their Apoptotic Effect on A549 Non-Small-Cell Lung Cancer Cells

ObjectivesBerry volatiles are responsible for the flavor and aroma of berries. Berry volatiles has been recently reported to have an anti-inflammatory effect. However, there is still limited information available on the health-promoting activities of berry volatiles. The objectives of this study were to evaluate the chemical composition of volatile extracts from blackberries, black raspberries, and blueberries and to investigate the anti-proliferative effect of three berry volatile extracts on A549 non-small-cell lung cancer cells and their mechanism. MethodsThe chemical composition of berry volatile extracts (BVEs) from blackberries (BK), black raspberries (BR), and blueberries (BU) were identified by using gas chromatography-mass spectrometry. A549 non-small cell lung cancer cells were treated with different dilutions (2-, 4-, and 8-fold dilutions) of three berry volatile extracts for 12, 24, and 48 h. The proliferation of A549 was measured by using an MTS assay. The induction of apoptosis and changes in the cell cycle by berry volatile extracts were analyzed by using a cell death detection ELISA kit and flow cytometry. All statistical tests were analyzed by using one-way ANOVA, followed by Tukey’s multiple comparisons. The significant difference was defined at P < 0.05. ResultsTotal volatiles in BK, BR, and BU volatile extracts were 1588.5 ± 170.9,3184.9 ± 75.3, and 3107.5 ± 256.4 μg/L, respectively. Among them, monoterpene was the most abundant compound in all three BVEs. All BVEs with two-fold dilution significantly induced apoptosis after 24 h (p < 0.05) and inhibited the proliferation of A549 after 48 h treatment (p < 0.05). In the cell cycle, the proportion of cells in G0/G1 interphase increased with two-fold diluted BVE treatments (64.9–73.1%) compared to control (60.3%) after 48 h. ConclusionsThese findings showed that berry volatile extracts from blackberries, black raspberries, and blueberries have the anti-proliferative effect on non-small lung cancer cells through apoptosis and possibly cell cycle arrest. This suggests that berry volatiles from blackberry, black raspberry, and blueberry may have a potential impact on lung cancer. Funding SourcesArkansas Biosciences Institute.

Protective Effects of Berry Volatiles on Lipopolysaccharide-Induced Acute Lung Injury in Human A549 Cells

Abstract Objectives Berry volatiles are primary or secondary compounds produced when tissue disrupts, and responsible for the flavor and aroma of berries. Berry volatiles has been recently reported to have anti-inflammatory effect. Acute lung injury is one of the severe consequences of lung inflammation increasing respiratory stress and pulmonary edema with high mortality. Thus, the objective of this study was to investigate the anti-inflammatory effect of three berry volatiles (blackberry, black raspberry, and blueberry) on lipopolysaccharide (LPS)-induced acute lung injury in lung epithelial A549 cells and its mechanism. Methods A549 cells were pretreated with three different dilutions (2, 4, and 8-fold) of blackberry, black raspberry, and blueberry volatile extract for 1 h. Cells were then stimulated with or without LPS (10 μg/mL) for 24 h. The cell viability was measured with one-step diphenyl tetrazolium bromide (MTS) assay. The level of pro-inflammatory cytokines in the culture media was examined by using enzyme-linked immunosorbent assay (ELISA) kit. Apoptosis of A549 cells were evaluated by using death detection ELISA kit. All statistical tests were analyzed by using one-way ANOVA, followed by Tukey's multiple comparisons. Significant difference was defined at P &amp;lt; 0.05. Results Two-fold diluted berry volatiles (blackberry, black raspberry, and blueberry) significantly decreased A549 cell viability by 24%, 52% and 61%, respectively compared to the control (P &amp;lt; 0.05). Concentration of interleukin-8 (IL-8) was remarkably higher when LPS stimulated A549 cells compared to the control (P &amp;lt; 0.05). However, 2-fold diluted berry volatiles significantly suppressed LPS-induced IL-8 level compared to LPS treated group (P &amp;lt; 0.01). 2-fold diluted blackberry, black raspberry, and blueberry volatiles also showed significant apoptotic effect on A549 cells compared to the control (P &amp;lt; 0.05). Conclusions These results showed that blackberry, black raspberry, and blueberry volatiles suppress inflammatory responses by modulating pro-inflammatory cytokines and apoptosis. This study suggests that volatiles from berries (blackberry, black raspberry, and blueberry) may have a potential impact on lung inflammation. Funding Sources Arkansas Biosciences Institute.

The method of random balance for studying the influence of excipients quantities on technological parameters of tablets based on Origanum vulgare L. dry extract

The aim. The aim of the research was to study the influence of excipients amount on the technological parameters of the compression mixture and tablets based on dry extract of Origanum vulgare L. herb using the method of random balance.&#x0D; Materials and methods. Objects of the study – Origanum vulgare L. herb dry extract, 8 excipients that have been studied at two quantitative levels. The tablets were prepared by direct compression method. The formulations were designed according to the method of random balance. The technological parameters of the compression mixture and tablets based on Origanum vulgare L. herb dry extract have been studied as a function of quantitative factors: silicon, magnesium carbonate basic, dioxide magnesium aluminometasilicate (Neusilin S1®), isomalt (GalenIQ™720), F-melt® Type C (co-spray dried excipients), sucralose, berry flavor and citric acid.&#x0D; Results and discussion. The increase in the amount of Neusilin S1®, GalenIQ™720 and F-melt®, and the decrease in the amount of magnesium carbonate basic and silicon dioxide improved the flowability expressed by the Hausner ratio. Results of bulk density and tapped density of the compression mixture depended on the quantities of GalenIQ™720 and F-melt®. All formulations of the prepared tablets had the rapid disintegration and ranging from 6 to 15 minutes. Resistance for crushing and friability tablets’ were improved with a decrease in the amount of silicon dioxide and increase in the amount of Neusilin S1®, F-melt® and sucralose. Higher resistance to moisture of tablets based on Origanum vulgare L. dry extract was obtained by using Neusilin S1®, F-melt® and sucralose on the upper levels.&#x0D; Conclusions. The tablets based on Origanum vulgare L. herb dry extract were successfully manufactured by direct compression method. The random balance method enabled us to identify the most significant quantitative factors to optimize their composition in the tablets based on the dry extract of Origanum vulgare L. herb.

Halal Food Safety: PCR Based Detection of Porcine DNA in Imported Chocolate

Halal food and food products consumption is a major part of living in Muslim community. Pork meat or meat items are not considered halal in Muslim countries and consumers. Ensuring pork-free food items is a challenge for the food industry and exporters to Muslim nations. This study aims to detect porcine DNA in imported chocolate products in Bangladesh for halal safety assurance. The imported chocolate samples were collected from various multi shops in Dhaka. Polymerase chain reaction (PCR) method is used in our research to detect the porcine DNA. Two primer sets are used for the detection of porcine mitochondrial cyt-b (cytochrome-b) gene fragments in chocolate samples. To visualize the amplified DNA, agarose gel (1%) was used. After electrophoresis, DNA band in agarose gel indicated that the gene fragments are amplified properly. In our research, out of 42 chocolate samples, only 2 samples were found positive. The chocolate samples were branded as Wild Berry Flavor Chocolate and Cadbury Milk Tray Chocolate. In comparison with the positive pork sample, these two samples also containing the 165bp and 359bp fragment of the porcine cytochrome b gene. We reported that chocolate products contain the pork contamination were not labeled as halal. While other samples that did not have any halal logo originated from outside Bangladesh and imported also showed negative result. The present study established the DNA-based porcine detection system based on mitochondrial cyt-b that is viable in highly processed products. It can be used in the halal certification process to determine the pork items presence in food and halal safety. Our research also reported that imported chocolates should halal certify before release into the market.

Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability

Formulation of delivery systems for active ingredients is of increasing importance for the food industry. For that purpose, we selected cellulose as a carrier polymer of raspberry volatiles. Freeze-dried cellulose/raspberry complexes were prepared by complexation of raspberry juice (constant amount) and cellulose (2.5%, 5%, 7.5% and 10%). In our study, cellulose was shown as a good carrier of raspberry juice volatiles. Thirty-nine volatiles were detected in raspberry juice while 11 of them were lost during preparation of the complexes. Berry flavor note was the dominant one in raspberry juice (40% of overall flavor), followed by citrus and woody notes (each around 18% of overall flavor) and floral, fruity, and green (each around 8% of overall flavor). Cellulose/raspberry complexes had different flavor profiles, but a berry flavor note was still the dominant one in all complexes. These results suggest an efficient plant-based approach to produce value-added cellulose/volatile dry complexes with possible utility as food flavoring ingredients.

Insights into the chemosensory basis of flavor in table grapes.

The full flavor of grape berries is determined by the interaction of sugars, acids, volatile compounds, and other berry properties, such as astringency. Sugars and acids are important for berry taste, whereas volatile compounds are important for the unique berry flavors, e.g., monoterpenes for the Muscat varieties. We explored the basis for 'fruity' flavor perception in table grapes. Samples were collected from 134 new table grape lines and commercial varieties and tested chemically for their volatile profiles and organoleptically by tasting panels. At the sensory level, flavor impression was strongly correlated with berry preference, whereas among 'fruity', 'neutral', 'herbaceous,' and 'Muscat', only the 'fruity' flavor was correlated with berry preference. At the chemical level, 114 volatile compounds were detected in the 81 breeding lines and cultivars examined, and grouped into 'core' and 'unique' categories. The typical berry flavor seemed to depend on the major volatile aldehydes-1-hexanal and (E)-2-hexenal-accounting for up to an average 85% of the berry's core volatile concentration. We found four volatile compounds-α-bergamotene, geranyl formate, aristolene and α-penansinene-previously undetected, to our knowledge, in fresh grape berries. High 'fruity' flavor scores were related to three independent factors: (i) presence of unique volatile compounds, such as the sesquiterpene α-copaene, (ii) higher total concentration of volatile compounds, (iii) optimal maturity associated to high total soluble solids (TSS) levels, interacting with berry volatile composition. These combined sensory and analytical data on the flavor of table grapes improve our understanding of the complex interface between chemical and sensory perception in fruit. © 2019 Society of Chemical Industry.

Insights into suckling rabbit feeding behaviour: acceptability of different creep feed presentations and attractiveness for sensory feed additives

In young rabbit, digestive disorders are frequently observed around weaning. Stimulating the onset of feed intake in the suckling rabbit might be a way to promote gut health. The aim of this study was to determine the rabbit’s acceptability for different feed presentations and its preferences for flavours at an early stage of life. Two trials were conducted to evaluate the effects of physical form and flavouring on creep feed attractiveness. All the diets tested were provided in the nest from 3 to 17 days, and the daily intake per litter was recorded as of 8 days of age. In the first trial, five feed presentations were tested separately (n = 60 litters). Three dry presentations were chosen: commercial pellet (P), crumb from commercial pellet (cP) and crumb from beet pulp pellet (cBP). Hydrated feeds were also provided with either raw fodder beetroot (B) or a semi-solid feed in agar gel form produced with fodder beetroot juice and pulp (gB). In the second trial, double-choice tests were performed on four feed gels (n = 72 litters), leading to six comparison treatments. These agar gels were made of pellet mash without or with a sensory additive: one non-odorised control gel and three gels with 0.20% banana flavour, 0.06% red berry flavour and 0.10% vanilla flavour, respectively. In the first trial, kits ate more gB in fresh matter than other feed presentations (P < 0.001), with a total intake of 7.0 ± 1.8 g/rabbit from 8 to 17 days. In DM, the total consumption of pellets P (1.6 ± 0.4 g of DM/rabbit) was the highest together with the gB form (1.4 ± 0.4 g of DM/rabbit), whereas cBP was barely consumed (0.3 ± 0.1 g of DM/rabbit). Gel feed supplemented with vanilla was slightly more consumed than other flavoured and non-odorised gels (relative consumption of 57% when compared to control gel; P = 0.001). The gel feed intake was independent of the milk intake but was correlated with the litter weight at 3 days (r = 0.40, P < 0.001). In both trials, rabbit growth before and after weaning was not affected by the type of creep feed provided. Our results confirmed that providing creep feed promotes the solid intake of rabbits at early stages. Gel feed form motivated rabbits to eat and vanilla flavour supplementation increased the feed palatability. Those creep feed characteristics should be explored further for seeking effective stimulation of the onset of the feed intake in suckling rabbit.

Enhancement of table grape flavor by postharvest application of monoterpenes in modified atmosphere

Consumers expect ready-to-eat grapes to have excellent quality and flavor. In practice, most table grape cultivars have a neutral flavor relying mainly on the combination of sugar and acidity due to limited levels of volatiles that impart the unique aromas. This study investigated the possibility of improving grape flavor by incubating the berries in monoterpene-enriched modified atmosphere. The berries were sanitized by dipping in ethanol and packaged in trays sealed with plastic films of different perforation levels. The optimal conditions selected for further study were one micro-perforation per package containing 250 g berries and storage at 5 ℃ for 2 weeks. To test the possibility of improving grape flavor during storage, berries of the cultivars Flame Seedless, Adominique, 4111 and Crimson Seedless were stored in the presence of the monoterpenes linalool or geraniol. After two weeks of storage in the presence of linalool, it accumulated in the berries to levels of 551, 704 and 3273 μg kg−1 in Adominique, 4111 and Crimson Seedless, respectively. Application of linalool or geraniol resulted in appearance of many other monoterpenes, probably by the action of endogenous enzymes. Organoleptic preference assays indicated that berries of Adominique and 4111 stored in the presence of linalool were favored over the control berries. Overall, the results demonstrate the feasibility of using monoterpenes to enhance berry flavor during storage.

Can transcriptomics shed light on the “old-vine” character of wines?

In South Africa, there is a newfound interest in old vineyards, and the exceptional wines produced from them. These wines are generally accepted as having more depth and complexity than young-vineyard wines, thus the term “old vine” tends to be used on wine labels as an indication of a superior, high-quality wine. However, there is only anecdotal evidence that these wines are truly of a higher standard. This study is the first scientific research into the so-called “old-vine” wine character, aiming to determine any significant differences in gene expression in leaves and berries of young and old clonal vines, at the time of harvest. Gene expression of 40-year-old and 7-year-old vines, growing in a commercial 'Pinotage' vineyard, and used for the production of such premium wines, was analysed as the first step towards elucidating the origins of the old-vine character. RNA-seq analysis identified 925 genes differentially expressed between young and old vines. Many of these transcripts are involved in metabolic pathways active during fruit ripening. A general trend was observed towards delayed berry ripening in old vines. Berries of these vines also had a lower sugar concentration and higher titratable acids at the time of harvest compared with young-vine berries. Collectively, these results would suggest that berries of old vines take longer to ripen, possibly allowing for the accumulation of volatile aromas that influence berry flavour.

Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee.

In this work, discrimination tests, descriptive analysis, consumer tests, and total dissolved solids (TDS) were used to evaluate the effects of brew basket geometry on the sensory quality and consumer acceptance of drip brewed coffee. Two basic geometries, semi-conical and flat-bottom, were evaluated in conjunction with coffee roast and particle size. Initial discrimination tests showed that small differences in median particle size were not discernable, but that coffees brewed using either semi-conical or flat-bottom filter baskets were significantly different (P < 0.05, N = 45). Additionally, coffee brewed in the semi-conical basket had significantly higher %TDS, and we estimated a sensory difference threshold of 0.24 %TDS. A subsequent descriptive analysis (DA) showed significant differences by roast for 11 attributes and by grind for six attributes. Although brewing geometry, as a single factor, was only significantly different for three independent attributes (smoke aroma, sweetness, and tobacco flavor), roast × geometry interactions were significant for six attributes (berry flavor, bitterness, burnt wood/ash, citrus flavor, earthy flavor, and sourness) and the grind × geometry interaction was significant for two attributes (bitterness and floral aroma). Attributes showing significant interactions with brewing geometry were also key drivers of consumer liking/disliking. Overall consumer liking (9-point hedonic scale) was analyzed by cluster analysis (N = 85), which revealed four distinct preference clusters. For each cluster, a particular basket geometry and/or roast level showed lesser acceptance. Overall, the results strongly corroborate the hypothesis that basket geometry affects the sensory quality of drip brewed coffee. PRACTICAL APPLICATION: Most Americans consume drip brewed coffee. Improving our understanding of the effects of basket geometry, roast level, and grind size on the total dissolved solids, sensory properties, and acceptability of drip brewed coffee gives producers and consumers alike an opportunity to optimize the sensory quality of their coffee.

Genome-wide association study of berry-related traits in grape [Vitis vinifera L.] based on genotyping-by-sequencing markers

ABSTRACTDeciphering the genetic control of grape berry traits is crucial for optimizing yield, fruit quality, and consumer acceptability. In this study, an association panel of 179 grape genotypes comprising a mixture of ancient cultivars, landraces, and modern varieties collected worldwide were genotyped with genotyping-by-sequencing using a genome-wide association approach based on 32,311 single-nucleotide polymorphism (SNP) markers. Genome-wide efficient mixed-model association was selected as the optimal statistical model based on the results of known control loci of grape berry color traits. Many of the associated SNPs identified in this study were in accordance with the previous QTL analyses using biparental mapping. The grape skin color locus was found to be associated with a mybA transcription factor on chromosome 2. Two strong and distinct association signals associated with berry development periods were found on chromosome 16. Most candidate genes of the interval were highlighted as receptor-like protein kinase. For berry weight, significant association loci were identified on chromosome 18, as previously known, and on chromosome 19 and chromosome 17, as newly mapped. Berry flesh texture was newly located on chromosome 16; candidate genes in the interval were related to calcium. Berry flavor was determined on chromosome 5. Genomic regions were further investigated to reveal candidate genes. In this work, we identified interesting genetic determinants of grape berry-related traits. The identification of the markers closely associated with these berry traits may be useful for grape molecular breeding.

Effect of water stress and elevated temperature on hypoxia and cell death in the mesocarp of Shiraz berries

Background and Aim Berry shrivel during ripening is cultivar dependent and is correlated with berry cell death (CD). We hypothesised that under heat stress and water stress, regions of the pericarp in Shiraz berries would become hypoxic depending on berry porosity, and that this would induce CD. Methods and Results We measured CD and [O2] across the pericarp in berries developed under the factorial combination of two thermal regimes (ambient and heated) and two irrigation regimes (irrigated and non-irrigated) in the Barossa Valley, South Australia. Heating increased ambient temperature by 0.6°C for irrigated and 1°C for non-irrigated vines but had no effect on water relations, while non-irrigation decreased stomatal conductance and stem water potential. Non-irrigation decreased berry [O2] and increased both CD and ethanol concentration relative to irrigation. An association was established between mesocarp [O2] and CD. Berry respiration and total berry porosity decreased during berry ripening, but relative locule air-space measured by X-ray micro-computed tomography increased late in ripening. Heating had little or no effect on CD or [O2] but decreased berry porosity, which was not affected by irrigation. Conclusion Water stress increased berry CD, which was associated with increased hypoxia. Significance of the Study The association between berry [O2] and CD provides insights into berry ripening with implications for yield and berry flavour.