Flavor Parameters Research Articles

Fusion of spectra and texture features of hyperspectral imaging for quantification and visualization of characteristic amino acid contents in beef

Characteristic amino acids is an important indicator for evaluating the nutritional value and flavor parameter of beef. To accurately quantify and visualize of arginine and alanine content in beef, the feasibility of visible near-infrared hyperspectral multivariate calibration analysis and data fusion was explored. Three methods were used to select the optimal feature wavelength and fusion multi-level texture information, and to develop the prediction performance of linear, non-linear and neural network models in different signals. Compared to all models, the linear model demonstrated superior performance in terms of characteristic spectral and fused spectral. Among, the more effective prediction performances emerged from CARS-ASM-ENT-PLSR model with RP2 = 0.9211, RMSEP = 0.1252 mg/100 g and RPDp = 3.49 for alanine. The UVE-ASM-ENT-HOM-COR-PLSR model for arginine prediction achieved a good performance of RP2 = 0.8596, RMSEP = 0.8596 mg/100 g and RPDp = 2.62. Finally, visualization plots of arginine and alanine content distribution were generated. This study shows that the data fusion method provides a new approach for rapid evaluation of CAA content.

Physicochemical, rheological, sensory, and proximal properties of yogurt flavored with Aloe vera gel

Aloe vera leaves have a transparent mucilaginous, showing an important polysaccharides content and potential bioactive phytochemicals. This study evaluated the physicochemical, rheological, sensorial, and proximal properties of yogurt elaborated using Streptococcus thermophilus and Lactobacillus bulgaricus and flavored with Aloe vera gel. Previous studies have shown that the variation of some ingredients, such as the percentage of fat or inoculum, can modify the sensory and rheological characteristics of fermented dairy beverages. Different treatments were prepared using a 2n factorial design varying the percentage of fat (2 and 3%), inoculum (2 and 3%), and Aloe vera gel (5 and 10%).All the samples presented pseudoplastic behavior, and the power law equation showed a better fit in all the samples. The higher percentage of inoculum decreased the fermentation time and increased the apparent viscosity. An increase in fat concentration amplified yogurt’s pH, °Brix, and pseudoplastic behavior. Meanwhile, the gel increased the percentage of syneresis and decreased the apparent viscosity.The formulation with 3% fat, 3% inoculum, and 5% Aloe vera gel obtained higher values in these sensory parameters of smell, flavor, appearance, and acceptability. The production of supplemented probiotic yogurt- up to 5% Aloe vera gel is feasible from an industrial and consumer point of view since it shows acceptable sensory, nutritional, and microbiological characteristics.

The effect of using sour cherry (Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana.

The aim of this study was to investigate the effects of using sour cherry puree in tarhana formulations on the nutritional value and quality criteria of tarhana. In the formulation, 50% and 100% of tomato and pepper purees were replaced by sour cherry puree, and in another formulation, 100% of sour cherry puree was used instead of yogurt. The use of sour cherry puree instead of tomato and pepper puree enriched the tarhana in terms of essential and other amino acids. Tarhana samples were found to be rich in oleic acid (22.02%-39.12%) among monounsaturated fatty acids. The presence of polyunsaturated fatty acids including linoleic (11.09%-33.56%) and linolenic acids (14.04%-28.91%) was determined in the samples. The dominant saturated fatty acid found in the samples was palmitic acid (8.05%-12.89%). There were no significant changes in moisture, a w, ash content, pH, HMF content as well as water and fat absorption capacity values. When sour cherry puree was used instead of yogurt, there was a decrease in protein (10.71%) and fat (0.38%) contents as well as L (43.46) value, while an increase was detected in total phenolic content (2.38 mg GAE/g), antioxidant activity (10.35 μmol TE/100 g) and mineral composition, namely K, Fe, Cu, Mn, and B. Considering sensory analyses, the sample in which tomato and pepper purees were substituted with 50% sour cherry puree received the highest scores in general taste, flavor, and consistency parameters together with the control tarhana (CT0). The 50% substitution of sour cherry puree with tomato and pepper purees enriched the tarhana samples both nutritionally and sensorially.

Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability.

Avocado paste (AP) is an industrial byproduct and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to corn chips regarding their nutritional profile and sensory acceptability. Three AP-supplemented corn chip samples were prepared (C-2%, C-6%, and C-10%), along with a control chip (C), whose total phenolics, flavonoids, antioxidant capacity, proximate composition, minerals, fatty acids, and sensory acceptability were evaluated. Regarding the content of phenolic compounds and flavonoids, significant increases were found between all samples (p < 0.05), particularly between C and C-10% (from 0.93 to 3.56 mg GAE/g dw and 1.17 to 6.61 mg QE/g dw, respectively). Their antioxidant capacity also increased significantly (p < 0.05) with all methods used (FRAP, DPPH, ORAC, and TEAC). Regarding the sensory analysis, no significant differences were found (p > 0.05) between C and C-2% in the parameters of smell, color, flavor, and overall acceptability; however, the texture of C-2% was better evaluated. The C-2% sample also had the highest acceptability; 82% of the participants mentioned that they would buy the C-2%, higher than the rest of the samples. These results suggest the feasibility of adding 2% AP as a strategy to improve the nutritional properties of corn chips without compromising their sensory acceptability; therefore, AP may be used as a food ingredient.

Physicochemical, rheological, sensory, and proximal properties of yogurt flavored with&amp;nbsp;Aloe vera gel

Aloe vera leaves have a transparent mucilaginous, showing an important polysaccharides content and potential bioactive phytochemicals. This study evaluated the physicochemical, rheological, sensorial, and proximal properties of yogurt elaborated using Streptococcus thermophilus and Lactobacillus bulgaricus and flavored with Aloe vera gel. Previous studies have shown that the variation of some ingredients, such as the percentage of fat or inoculum, can modify the sensory and rheological characteristics of fermented dairy beverages. Different treatments were prepared using a 2n factorial design varying the percentage of fat (2 and 3%), inoculum (2 and 3%), and Aloe vera gel (5 and 10%).All the samples presented pseudoplastic behavior, and the power law equation showed a better fit in all the samples. The higher percentage of inoculum decreased the fermentation time and increased the apparent viscosity. An increase in fat concentration amplified yogurt&amp;rsquo;s pH, &amp;deg;Brix, and pseudoplastic behavior. Meanwhile, the gel increased the percentage of syneresis and decreased the apparent viscosity.The formulation with 3% fat, 3% inoculum, and 5% Aloe vera gel obtained higher values in these sensory parameters of smell, flavor, appearance, and acceptability. The production of supplemented probiotic yogurt- up to 5% Aloe vera gel is feasible from an industrial and consumer point of view since it shows acceptable sensory, nutritional, and microbiological characteristics.

Cookies of purple sweet potato and tempeh flour as functional foods: nutritional value and sensory acceptability

Purple sweet potato is a local food that entails health functions for the human body. The use of purple sweet potato in the production of cookies provides adequate and potential nutrition as a functional food. As a source of carbohydrates, purple sweet potato is enriched with vitamins and minerals such as calcium, iron, and antioxidants and displays a unique colour. The addition of protein source food ingredients, tempeh flour, for instance, is essential to complement the nutritional value of cookies’ protein. This study aimed to analyse the nutritional value and sensory acceptability on cookies of purple sweet potato and tempeh flour. Cookies were tested proximately and for sensory acceptability (colour, flavour, texture, taste and overall parameters) with the ratios of purple sweet potato flour and tempeh flour, comprising 100:1 (FC01), 95:5 (FC02), 90:10 (FC03), 85:15 (FC04), and 80:20 (FC05). The results showed that cookies had moisture (2.05-4.28%), ash (1.05- 4.18%), protein (8.06-22.31%), fat (4.19-7.61%), and carbohydrate (63.85-82.42%) content. The result of sensory acceptability showed that there was a significant difference on the aroma of the cookies by adding purple sweet potato flour and tempeh flour. Tempeh flour can increase the protein content of cookies. The most preferred cookies is group of cookies with treatment FC02, had 80% of purple sweet potato flour and 20% tempeh flour.

Changes in Flavor-Related Biomarkers in Pacific Oysters (Crassostrea gigas) Following Microplastic Exposure.

Microplastics have been an emerging threat to filtering species and the ingestion and impacts of microplastics on oysters are a cause for concern. However, much remains unknown about the effects of microplastics on flavor-related biomarkers in oysters. Herein, a laboratory microplastic exposure with concentrations of 1, 10, and 100 mg/L for 15 days was performed to investigate the impacts of microplastics on the flavor parameters of oysters. Exposure to microplastics changed the odor characteristics of oysters. Microplastic exposure had minor effects on the fatty acid composition; however, significant alterations in free amino acids and nucleotides were observed under the 1 and 10 mg/L exposure groups, respectively. The overall results indicated 10 mg/L of microplastic exposure significantly increased the equivalent umami value of oysters. These findings stressed the effects of microplastics on oysters and would be an important reference for the assessment of the potential risks associated with microplastics in marine edible species.

Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches

Based on the widespread application and under-research of mechanized preparation Cantonese soy sauce koji (MP), absolute quantitative approaches were utilized to systematically analyze the flavor formation mechanism in MP. The results indicated that the enzyme activities increased greatly during MP fermentation, and 4 organic acids, 15 amino acids, and 2 volatiles were identified as significantly different flavor actives. The flavor parameters of MP4 were basically identical to those of MP5. Furthermore, microorganisms were dominated by Staphylococcus, Weissella, and Aspergillus in MP, and their biomass demonstrated an increasing trend. A precise enumeration of microorganisms exposed the inaccuracy of relative quantitative data. Concurrently, Staphylococcus and Aspergillus were positively correlated with numerous enzymes and flavor compounds, and targeted strains for enhancing MP quality. The flavor formation network comprises pathways including carbohydrate metabolism, lipid metabolism and oxidation, and protein degradation and amino acid metabolism. In summary, the fermentation period of MP can be substantially shortened without compromising the product quality. These findings lay the groundwork for refining parameters in modern production processes.

Profiling factors, flavour parameters of port wines

In the multifaceted world of fortified sweet wines, port wines occupy a special place. Authentic Porto is a group of wines that is the hallmark of Portugal's unique wine region, which stretches along the picturesque valley of the Douro River. The name "Porto" regulated by European legislation can only be worn by wines made from grapes grown and vinified in this fertile land. It is worth mentioning that port wines are among the elite of the best dessert wines in the world, harmoniously complementing both dessert dishes and acting as an independent delicacy. The variety of port wines amazes the imagination of connoisseurs of this noble drink. They differ in color (white, pink, red, brown), aging time (multiple of 10 years) and degree of sweetness (from dry to sweet). Inexperienced port wine lovers often face a situation when they purchase wine that does not meet their expectations. This may be due, among other things, to the fact that there are wines on the market that imitate authentic Porto, but have nothing in common with it except the name. Here lies an important point: in the Russian Federation, wines are traditionally produced under the name "Port Wine", however, in terms of their parameters, style and taste, they differ significantly from their Portuguese counterparts. It is quite difficult for consumers to understand these nuances. These wines are of a national Russian character, and according to European legislation, they cannot be exported abroad because they do not comply with strict regulations established for authentic Porto, in particular, by geographical designation of origin. In this regard, grounds are required for the correct classification of this group of wines in order to avoid uncertainty in their places of sale and subsequent consumer disappointment due to the discrepancy between the desired and real flavor palette of the purchased port. An important factor influencing the taste and aroma of port wines is not only the grape variety used in its production, but also the place where it is grown, and the process of aging the wine. Aging plays a key role in the formation of a flavor bouquet of port wines. For this purpose, the wine is aged for a long period of time in bottles, tanks, and the best - oak barrels. At the same time, the finished wines acquire unique aromatic and taste parameters. The duration of aging can vary from several years to several decades, depending on the desired style and quality of the port. During the aging process in oak barrels, port wines undergo a complex biochemical process that forms the unique aromas and taste of the wine. Oak barrels also make their natural contribution to the bouquet of wine, adding delicate woody notes that give port wines depth and complexity. Thus, port wine is not just wine, it is a real art that combines the skill of winemakers, the natural characteristics of grapes, as well as the unique conditions of viticulture and winemaking. Its rich bouquet and complex taste make the wine a unique and inimitable drink that can satisfy the most refined taste. The purpose of this article is an in-depth acquaintance with the nuances of the flavor parameters of this unique wine, as well as revealing the differences between authentic Porto and Russian port wines.

Productive Performance and Fruit Quality of Short Days Italian Genetic-based Strawberry Cultivars and Genotypes in Southern Brazil

When grown under different climatic conditions, short days Italian genetic-based strawberry (IGBS) cultivars and genotypes present variations in productive performance and fruit quality. The objective of this study was to assess different productive performance and fruit quality of IGBS cultivars and genotypes grown in highland regions of southern Brazil. The experiment were conducted in randomized block design using three cultivars and 21 genotypes during the 2019, 2020 and 2021 growth seasons. The data were subjected to multivariate analysis using principal component analysis (PCA). IGBS cultivars and genotypes differed significantly in terms of productive and fruit quality parameters, according to PCA data. The first and second main components of PCA, respectively, were responsible for 61.9% and 72.4% of the productive performance and fruit quality parameters. The Pircinque cultivar and FRF PIR 256.04, ITA 13.097.05, ITA 12.103.22, ITA 10.107.07, and ITA 10.133.02 genotypes showed the highest indices of productive parameters of total production per plant, commercial production per plant, total fruit number per plant and commercial fruits number per plant. Among these, the Pircinque cultivar and the FRF PIR 256.04 genotypes demonstrated the best fruit quality parameters of fruit color (skin luminosity, chroma, and hue angle), flavor (soluble solids/ titratable acidity ratio), and fresh commercial fruit mass in highland regions of southern Brazil during the 2018, 2019 and 2020 growth seasons.

Evaluation and Physical Stability Effervescent Powder of Okra Leaves Extract (Abelmoschus esculentus) as an Antidiabetic Supplement

Diabetes Mellitus (DM) is a disease characterized by hyperglycemia, and the most frequently encountered is type 2, which requires oral anti-diabetic therapy. Economic and socio-cultural factors also influence people in choosing alternative medicine. Okra (Abelmoschus esculentus (L.) Moench) is a medicinal plant containing the active substances flavonoids, α-cellulose, and hemicellulose in its leaves which have anti-diabetic properties, especially type 2 DM. This research aims to make a formula and determine the physical stability of the anti-diabetic supplement preparations in the form of effervescent powder from okra leaves extract. The method used is to make okra leaves extract effervescent powder in 3 formulations with a combination percentage of acid (tartaric and citric acid) and base (sodium bicarbonate) F1 = 27.87%: 26.8%, F2 = 26.05%: 28, 62%, F3 = 24.22%: 30.45%. The preparation evaluation includes organoleptic tests, flow rate, water content, effervescence time, pH, and hedonics for 1 and 14 days of storage at cool temperatures (8-15°C), room temperature (15-30°C), and warm temperature (30-40°C). The results showed that variations in acid-base concentration affected organoleptic, physical properties (taste), flow rate, water content, effervescence time, and pH. F3 shows the best formula and is the formula that respondents like most based on texture, color, flavor, and taste parameters. A cool temperature (8-15°C) shows the best stability because of its physical stability.

NATIONALLY MARKED NOMINATIONS IN THE PROSE DISCOURSE BY OLGA KOBYLYANSKA

The article is devoted to the consideration of the national noun of Olga Kobylyanska’s prose works. Research objects, the space of the prose discourse of the Bukovyna writer. The subject of consideration of anthroponyms that represent national nouns in literary texts is their connotative and non-fulfilling functions. The purpose of the investigation is to demonstrate the connotative potential, the stylistic role and functional features nationally marked nominations, to illustrate their contrasting opposition in the general context of the writer’s work, to analyze the quantitative and qualitative characteristics of individual anthroponyms, to determine their functions, stylistic and expressive-potential. The descriptive4 and statistical method, as well as the method of stylistic analysis of artistic works, were used in the research process. The originality of nationally marked nominations is highlighted; their role in the development of the plot, the creation of the characters’ characters in the disclosure of the author’s idea is demonstrated. It was been proven that the proper names of the characters of representatives of different peoples are a bridge, an icon, a theme, a bright stylistic detail, a means of creating bright characteristics and building a plot. It was found that foreign proper names constitute a significant group of names in the artistic work of Olga Kobylyanska, they are an indicator of national and local flavor, contain social, ideological and other parameters and in many emphasize the extraordinary nature of the character. It is determined that the national index in the transparent disk of all craftsmen is an important color of the author’s palette. Olga Kobylyanska uses this technique to create broad national pictures using a certain set of nationally marked nominations and for individual inclusions in a specific text with the aim of accentuating this indicator or for contrasting demarcation of characters.

Preparation and sensory analysis of gluten free biscuits based on casave starch and beet (Beta vulgaris L.)

The study aims to develop and evaluate the sensory characteristics of beetroot-based biscuits and completely replacing wheat flour with cassava starch. Bearing in mind that beetroot (Beta vulgaris) is a very nutritious vegetable, and has several health benefits, such as strengthening the immune system, preventing and helping to combat anemia, lowering blood pressure, preventing cancer, among others. And cassava starch, in addition to having its nutrients, is a product derived from cassava raw material, which does not contain gluten in its composition, making it a good option for the celiac group. Five biscuit formulations were prepared with different proportions of beetroot and cassava starch, respectively 0, 10, 15, 20 and 25% of beetroot. Based on the results, it can be concluded that gluten-free biscuits based on cassava and beet starch (Beta vulgaris L.) presented significant results in relation to the parameters of appearance, color, texture, flavor and overall acceptability with the formulations of 10, 15 and 20% beetroot where they obtained scores greater than 7. The biscuit with 15% beetroot presented a good sensorial acceptance by the tasters with a percentage of 90%, a very high index, above the average, which is why it presents itself as great potential for commercialization.

Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations

The term kokumi is used to describe sensory attributes of mouthfulness, lingeringness, and thickness. It is caused by γ-glutamyl di- and tri-peptides, and is especially prevalent in fermented food products. This study explores the influence of substrate, microbial strain and fermentation time on the development of kokumi peptides in barley and sorghum misos, both grain-based fermentations produced by Aspergillus oryzae. Unlike other reports, kokumi peptide evolution is considered in the context of the fermentation process overall, including the volatile aroma compounds and physico-chemical parameters. We show that fermentation time and microbial strain play important roles for the γ-glutamyl profile. We also show that peptides γ-EL, γ-EF, γ-EV, and γ-EVG are present throughout the fermentation process for all misos, and that the evolution of certain kokumi peptides can be predicted from redox, pH, and color. In addition, there is significant correlation between γ-glutamyl peptides and several dozen volatile compounds including esters, alcohols, aldehydes, acids, ketones, and hydrocarbons, overall contributing a comprehensive view of the flavor space of kokumi. The correlation to many ester compounds suggests a connection between kokumi and fruity/sweet/waxy aromas. Our results can inform flavor and texture parameters in plant-based food innovation.

Sensory and Chemical Characteristics of Solid Brem with The Addition of Gedong Gincu Mango Juice (Mangifera Indica L. Var. Gedong Gincu)

Brem is a type of advanced processed food from fermented white glutinous rice. This study aims to determine the characteristics of solid brem with the addition of Gedong Gincu mango juice. This research uses a one-factor, completely randomized design (CRD) with three levels of treatment with a comparison of white sticky tape juice and Gedong Gincu mango juice, namely A1 (85%:15%), A2 (75%:25%), and A3 (65%:35%). As well as testing paired T-tests for selected products and control. The data analysis used is ANOVA with Duncan advanced test (α=0,05). Based on the results of research solid brem addition of Gedong Gincu mango juice affects the sensory quality (color (3,53-8,44), flavor (5,61-6,79), and appearance (5,44-7,85)), hedonic (color (4,97-7,29), aroma (6,04-7,30), texture (6,34-7,79), and overall (6,41-7,53)), and chemical (water content (18,31%-20,71%), carbohydrates as starch (2,63%-9,17%), acidity (9,51%-17,85%), and vitamin C (2,25 mg/100g-3,02 mg/100g)). However, the addition of Gedong Gincu mango juice did not affect the sensory quality (aroma (5,92-6,45), taste (6,77-7,60), and texture (7,41-7,75)), hedonic (taste (6,34-7,16)), and chemical (ash content (1,45%-4,06%), and water-insoluble part (3,61%-4,15%)). Further test results T-test sample A1 and control showed parameters of color, aroma, and appearance (sensory quality); color, aroma, and taste (hedonic); and the value of water content, ash content, carbohydrates, acid degrees, and vitamin C has no significant effect with the addition of Gedong Gincu mango juice. In contrast, the parameters of taste, flavor, texture (sensory quality), texture and overall (hedonic), and water-insoluble part significantly affect the addition of Gedong Gincu mango juice

Daya Terima Dan Kandungan Gizi Keripik Umbi Rumput Teki (Cyperus Rotundus) Dalam Menambah Diversifikasi Pangan

Nut grass (Cyperus rotundus) is one of the grasses that very potential to be developed because abundant benefits. One potential of the nut grass that can be developed is the nut grass tuber chips. Chips Puzzles are savory snacks that are rich in nutrients just like any other snack. Nut grass tuber is tested organoleptic test which is hedonic test (preferably level) of flavor, color, crispness, aroma and overall appearance parameters. The hedonic test of the parameters of taste, color, crispness, aroma and overall appearance showed that the panelists liked the taste of the nut grass tuber with a hedonic score of 4.0 (like), color: 3.17, crispness: 2, 83 (quite like), aroma: 3.63 (like) and overall appearance: 3.47 (quite like). Nut grass tuber chips contain fat of 39.53%, protein of 4.61%, carbohydrate of 41.29%, water of 2.25%, ash of 4.89% and fiber of 6.05% per weight of material

Evaluasi Kualitas Sensoris dan Fisikokimia Mi Basah Sorgum (Sorghum bicolor L. Moench) sebagai Pangan Fungsional

&lt;em&gt;&lt;span lang="IN"&gt;Sorghum contains nutrients and has the potential to become functional food. The purpose of the research is to know sensory, physicochemistry, and it’s potency as functional food of noodle made from wheat flour substituted by sorghum flour from Numbu and Super 2 variety. The comparison of wheat and sorghum flour used in this research are 35:65; 50:50 ; and 65:35. This research used sorghum flour used to make the noodle comes from two different variety, Numbu and Super 2. Anova was used to analyze the difference between groups and Duncan&lt;/span&gt;&lt;span lang="EN-US"&gt;Multiple Range&lt;/span&gt;&lt;span lang="IN"&gt; test for within groups. Sensory analysis was done using 40 untrained panelists shows that there was significant difference based on formulation on the color, aroma, flavor, texture, elasticity, and overall parameters, but there was no difference based on sorgum variety. Noodle samples with higher proportion of sorghum has lower score. The highest sensory value was obtained by wet noodle made from 35% soghum fluor from Numbu variety. Wet noodle resulting from wheat flour and sorghum flour have elongation score range from 10.5833–40.0000%. Water content of the noodle samples range from 33.3731–38.4184%, ash content range from 0.4799–0.8670%, protein content range from 6.2080–8.1109%; fat content range from 1.1250–2.5684%; meanwhile carbohydrate contain range from 51.9081–57.1975%. The noodle has potential to be functional food product due to high antioxidant activity (84.32–89.12%) and the dietary fiber content (2.540–4.370%).&lt;/span&gt;&lt;/em&gt;

Analysis of Almond Milk Quality at ABC SMEs Yogyakarta

Milk is a secretion from mammals that has a function as a source of nutrition. The presence of lactose in milk causes some to be deprived of milk because of lactose allergies. Dairy product for those who are allergic to milk is to consume vegetable milk, such as almond milk. The almond milk produced by Micro Small and Medium Enterprises (MSME) ABC is raw almond milk, which have short shelf life. Quality analysis is a step made to achieve and maintain the desired standards of taste, odour, color and texture. This study contribution to investigate the quality of almond milk after five days of storage. In MSME ABC, quality analysis is done by sensory test and compared with the quality standards set by MSME ABC. The quality of the almond milk analysis takes five days, with three different batches. Data retrieval methods conducted with secondary and primary data. After analysis, obtained data of almond milk on day 5 of storage was devalued. The conclusion of the observations made is that almond milk changes in flavor, color, scent and texture parameters after 5 days of storage.

Смакова лексика у рекламі вишуканої їжі (на матеріалі вебсайтів та сторінок у соціальних мережах FORTNUM &amp; MASON та FORMAN &amp; FIELD)

The article highlights gustatory lexicon usage in advertising top quality foods by the two famous British shops – Fortnum &amp; Mason (F&amp;M) and Forman &amp; Field (F&amp;F). Advertising luxury goods, including fine foods, requires elegant style, refined vocabulary, particular argumentation and persuasion strategies, the need to communicate taste and flavour parameters precisely and efficiently. Textual description of luxury foods was studied to reveal how gustatory modality is packaged in English on the shops' websites and social media platforms. Taste, smell, touch as sensory sensations attract a lot of attention lately in Sensory Linguistics, Culinary Linguistics, Cognitive Linguistics, Multimodality Studies and Discourse Analysis. The article deals with the sensory vocabulary of English, with language units used to express gustation, "taste" words combinability and frequency, and overlapping zones of gustatory modality and olfactory, tactile, audio modalities when these sensations impact flavour. The research proved that basic taste terms – taste, salty, bitter, sour – that are used for conceptualization and categorization of sensory sensations are seldom used in promotion of fine foods; "flavour" is obviously preferable to "taste"; one of the basic taste terms – "sweet" – enjoys high frequency. Advertising foods on websites is more detailed and saturated with gustatory terms in comparison with promotion of the assortment on Facebook and Twitter. The adjective "delicious" and its derivatives remain the most frequently used words to characterize high quality of the luxury foods and delicious taste indicators. F&amp;M's gustatory lexicon turned out more diverse than F&amp;F's. Source-based taste words are used to denote the ingredients that predetermine the flavour. Flavour of F&amp;M's foods is conceptualized and emphasized through –ness nouns. Intensifiers – derivatives of taste words and non-taste words – accentuate the flavour parameters. English gustatory lexicon is extended considerably through 'non-taste' adjectives with the positive evaluative meaning. Though gustation and olfaction are considered to be interconnected when tasting and eating food, olfactory modality is rarely found in foods descriptions while texture and freshness of some foods become of special importance.

Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins

SummaryLinoleic acid has been shown as a very important precursor for meat flavour and heating parameters may affect the reaction of linoleic acid with free amino acids (FAAs) or myofibrillar proteins (MPs) and the production of volatile organic compounds (VOCs). This study was aimed to identify the VOCs during heating of linoleic acid only or with FAAs and MPs for different times by gas chromatography‐ion mobility spectrometry (GC‐IMS). Reaction systems were set up to simulate meat, and the transformation pathway of VOCs was tracked by GC‐IMS. Finally, sixty‐two VOCs were identified, of which the content of aldehydes, which had the greatest impact on the aroma of meat, reached the peak (15.94%) when heated to 60 min and then decreased. Principal component analysis (PCA) showed that the effect of heating temperature on the flavour of the system was much greater than that of heating time, and heating at 90 °C for 60 min might be considered to obtain the best flavour. The results showed that FAAs played a critical role in the formation of VOCs that were derived from the oxidation and thermal degradation of linoleic acid, controlling the composition of FAAs may further optimise the flavour of processed meat products.