Variety Of Flavors Research Articles

Analisis Sentimen Opini Masyarakat Terhadap Kuliner DKI Jakarta dengan Metode Naïve Baiyes dan Support Vector Machine

Culinary matter is an integral part of people’s everyday lives, especially for those who like to taste a variety of flavors and uniqueness of different food. It is easier to find information about the culinary you want to try through sites and social media. With the information, visitors can get an idea of the taste, price, and location of culinary treats. In the DKI Jakarta area, social media play an important role in providing data on people's assessments of culinary treats. Considering the use of social media platforms such as Instagram, Facebook, and Twitter, the researchers apply the methods of Naive Bayes and Support Vector Machine that later produce a result that can be used as a basis for assessing culinary treats in Jakarta. This research takes data from three sources, namely Twitter, Zomato and Quora. The data collection period for Twitter is from March 01, 2022-June 30, 2022, while for Zomato and Quora from September 2021 to June 2022, during which 2520 data are collected. The data will be then processed to draw a conclusion. The accuracy test on three sources show the accuracy score of Naïve Bayes is higher than that of the Support Vector Machine, with the accuracy of Naïve Bayes of 76.00% and that of the support vector machine of 74.00%, resulting in more positive responses than negative responses and indicating that culinary treats in Jakarta is considered good by the community.

Flavoured and nicotine-containing e-liquids impair homeostatic properties of an alveolar-capillary cell model.

Most people consider that electronic cigarettes are safer than tobacco and are marketed as quit-smoking products. The e-liquid, which usually contains propylene glycol (PG) and vegetable glycerin (VG) in different ratios, nicotine and a wide variety of flavours, is heated by a coil and the aerosol droplets are primarily delivered to the alveolar area where nicotine and other molecules cross the alveolar-capillary barrier (ACB). However, e-cigarettes effects on the ACB are not yet established. In our study, a well-characterised in vitro model of the ACB was exposed to PG and VG and to five flavoured e-liquids with and without nicotine. The vehicles, due to their hypertonic properties, modulated the ACB integrity by modifying occludin expression. Below a 10% concentration, the vehicles did not trigger oxidative stress or cell death. Different results were observed between flavoured e-liquids: while red fruits and mint-eucalyptus disrupted ACB integrity, triggered oxidative stress and cell death, blond tobacco had no worse effect compared to the vehicles. However, the addition of nicotine in the latter e-liquid increased oxidative stress and cell death compared to the vehicles. Finally, mint-eucalyptus e-liquid increased some inflammation markers. Our results revealed that e-liquids alter ACB homeostasis, depending on flavour and nicotine presence.

The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract

Yogurt is a popular functional drink that can be flavored and enhanced with a variety of spice extracts. Variants of flavors with a combination of spice extracts increase their uniqueness and practical value because of their bioactive components. However, it is necessary to study the physicochemical characteristics and sensory acceptance after adding the flavor variants of the spice extract combinations produced. This study aimed to determine the physicochemical and sensory attributes of the small and medium enterprise of Sehati yogurt drink, which added the flavor combination of ginger, lemongrass and galangal spice extracts in the <em>kunir asem</em>,<em> wedang uwuh</em> and <em>wedang telang</em> flavor variants. The variations were 5% v/v <em>kunir asem</em>, 5% v/v <em>wedang uwuh</em> and <em>wedang telang</em> 5% v/v and 0% for the control used a completely randomized design (CRD) with five replications. Based on the results, the Sehati yogurt drink with 5% <em>kunir asem</em> flavor variant had the highest viscosity, fat content and carbohydrates with 53.4 cP; 3.15%; and 14.61% respectively. The <em>wedang uwuh</em> flavor variant had the most elevated moisture and ash content with 0.3% and 81.27% respectively while the <em>wedang telang</em> flavor variant had the highest protein content value of 1.74%. Moreover, the highest score in terms of taste (sour), aroma, color, thickness and level of preference (sensory attributes) was the <em>wedang telang</em> flavor variant. This research will contribute to further developing functional drinks combined with traditional spices.

EFFECT OF COMBINATION OF CONCENTRATION OF TURMERIC EXTRACT (Curcuma longa L.) AND SUGAR ON WATER CURRENT AND ORGANOLEPTIC JELLY CANDY

Jelly candy is made from gelling agents and essences to produce a variety of flavors, a clear transparent appearance, and a chewy texture. In general, jelly candy uses gelatin as its gelling agent. Doubts about the halalness of gelatine make research into the potential of other gelling agents necessary. Carrageenan can replace gelatin as a gelling agent because of its gelling ability. This study used turmeric extract as a colorant for jelly candy. This study aimed to determine the effect of adding sugar and turmeric extract on the water content and organoleptic of turmeric jelly candy (Curcuma longa L.). This study used a completely randomized design with two factors: variations in sugar concentration (25%, 75%) and turmeric extract (5%, 10%, 15%). The results showed that the combination of turmeric (C. longa) extract concentration significantly affected water content; the greater the concentration of sugar and turmeric extract affected the color and taste of jelly candy. The concentration of carrageenan and konjac mixture that the panelists most liked was 75% sugar. Meanwhile, the concentration of turmeric extract that the panelists most liked was the addition of 10% turmeric extract.

Effect of Frying Process on the Flavor Variations of Allium Plants.

The Allium plant is widely used in cuisines around the world for its characteristic flavor. The general profile of the plant changes a lot and presents quite different smells after the frying process. In this work, five Allium plants and their fried oils were compared to find out how the frying process impacts the general flavor profile. The results of sensory analysis indicated that the frying process could substantially increase the flavor acceptability of fresh Allium plants. Meanwhile, according to gas chromatography-mass spectrometry (GC-MS) analysis, fewer volatile compounds were detected in fresh Allium plants than in their fried oils. Furthermore, contents of nitrogen-containing compounds (ranging from 0.17 μg/g to 268.97 μg/g), aldehydes (ranging from 71.82 μg/g to 1164.84 μg/g), and lactones (ranging from 0 μg/g to 12.38 μg/g) increased significantly. In addition, more aroma-active substances were identified in the fried Allium oils revealed by gas chromatography-olfactometry (GC-O) analysis. Sulfur-containing compounds were the most abundant in fresh Allium plants, whereas nitrogen-containing compounds dominated in fried oils. The thermal degradation of sugars, amino acids and lipids as well as interactions between carbohydrates, proteins, and fats during the frying process were thought to be the main contributors to these variations. Therefore, this research provides a theoretical basis for the quality control of onion oil flavor and promotes the further development of the onion plant industry. Consequently, the research provided a theoretical basis for the quality control of Allium oils' flavor and promoted the further development of Allium plant industries.

Behavioral intentions assessment of a disposable e-cigarette among adult current, former, and non-smokers in the United States.

Modeling the public health effects of e-cigarettes requires estimates of the likelihood that different individuals and population subgroups will start using e-cigarettes and subsequently transition to and from combustible cigarette use. To begin to generate input values for modeling efforts, this study assessed adults' behavioral intentions in relation to a disposable e-cigarette, "BIDI® Stick." An online questionnaire assessed intentions to try and use a BIDI® Stick regularly in 11 flavor variants among United States (U.S.) nationally representative samples of adult (21+ years) non-smokers (n = 2284), current smokers (n = 2391), former smokers (n = 2241), and young adult (21-24 years) non-smokers (n = 1140) of combustible cigarettes following exposure to product information and images. Current smokers rated their intentions to use a BIDI® Stick to partially or completely replace cigarettes. Positive intention to try a BIDI® Stick at least once was, for each flavor variant, highest among current smokers (22.4%-28.1%), lower among former smokers (6.0%-9.7%) and non-smokers (3.4%-5.2%), and lowest among never-smokers (1.0%-2.4%). Among current smokers, former smokers, and non-smokers, trial and regular use intentions were lowest among e-cigarette non-users and e-cigarette never-users. Approximately 23.6% of current smokers reported an intention to use a BIDI® Stick in at least one flavor to completely switch from cigarettes and/or to reduce cigarette consumption. Low trial and regular use intentions suggest that U.S. adults who do not currently smoke cigarettes and/or use e-cigarettes are unlikely to initiate use of the BIDI® Stick e-cigarette. Trial and regular use intentions are highest among adults who currently smoke cigarettes and/or use e-cigarettes. A moderate proportion of current smokers may try using a BIDI® Stick e-cigarette as a partial or complete replacement for combustible cigarettes.

A Multi-Faceted Approach to Communicate the Risks Associated with E-Cigarette Use to Youth

The use of electronic cigarettes among young people has been increasing in recent years. Electronic cigarettes are marketed in ways that attract young people and downplay the risks of these products. For example, electronic cigarettes are available in a variety of flavours, such as mint or chocolate, and it can be quite challenging for young people to understand the potential harms of these products when they are marketed through enticing advertisements under the veil of harmless flavours. Moreover, recent research has shown that electronic cigarette usage may be disproportionately higher for youth with lower socioeconomic status. It is well documented in the literature that electronic cigarettes can have a multitude of negative health impacts on young people. Electronic cigarette use affects all biopsychosocial domains, including but not limited to cardiovascular disease, pulmonary disease, renal disease, mental health, substance use, and interpersonal relationships. Given the increase in electronic cigarette use and lower levels of understanding of the harms these products can have on health, it is essential to develop additional strategies to ensure that young people are made aware of the risks associated with the use of electronic cigarettes. We propose a five factor model that aims to provide support to policymakers, educators, health care professionals, families, and youth. For policymakers, it is necessary to develop policies that limit the access the youth have to electronic cigarettes. In educational settings, educators can incorporate education on electronic cigarettes in the classroom. Health care professionals should have access to tools to ensure they feel comfortable discussing the risks of electronic cigarettes with their young patients. Additionally, families should have access to evidence-based information on the risks associated with electronic cigarettes and on how to communicate with their children about electronic cigarettes. Finally, we should aim to directly reach youth and communicate the potential risks of electronic cigarette use through the social media platforms that they frequent. Ultimately, this paper provides a model that can be used by various stakeholders involved in the public health system. Moving forward, implementing and conducting short, intermediate and long-term evaluation of this model can provide insight into its effectiveness in communicating the risks associated with electronic cigarette use for young people.

Shoot Nutrition and Flavor Variation in Two Phyllostachys Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ?

For their quality evaluation, it is essential to determine both bamboo shoot nutrition and palatability, which will have a decisive effect on their economic value and market potential. However, differences in shoot nutrition and flavor variation among bamboo species, positions, and components have not been scientifically validated. This study assessed nutritional and flavor differences in two components (i.e., shoot flesh (BSF) and diaphragm (BSD)) of two Phyllostachys species (i.e., Phyllostachys edulis and Phyllostachys violascens) and analyzed any positional variation. Results showed that BSF protein, starch, fat, and vitamin C contents were comparatively higher. Nutrient compounds in the upper shoot segment of Ph. edulis were higher and contained less cellulose and lignin. However, both species' BSD total acid, oxalic acid, and tannin contents were comparable. BSD soluble sugar and sugar:acid ratio were higher than upper BSD total amino acid, four key amino acids (i.e., essential amino acid, bitter amino acid, umami amino acid, and sweet amino acid flavor compounds), and associated ratios were all higher than BSF while also being rich in amino acids. The content and proportion of BSF essential and bitter amino acid flavor compounds in Ph. edulis were high relative to Ph. violascens. Conversely, the content and proportion of BSD umami and sweet amino acid flavor compounds were comparable to that of Ph. edulis. Our results showed that bamboo shoot quality was affected by flavor compound differences and that interspecific and shoot components interact. This study offers a new perspective to determine the formative mechanisms involved in bamboo shoot quality while providing a basis for their different usages.

Fat and Protein Composition and Consumer Accepatbility of Modified Thai Ice Tea (CHA-YEN)

Aims: Thai tea is known as Thai ice or "Cha-yen". Apart from Cha Yen or Ceylon other ingredients that may be added to Thai tea are orange water, star anise, sour seeds or red and yellow food coloring and sometimes there are also those who add spices. The purpose of this study is to design a green tea mocca flavor variant that consumers like and combine the green tea mocca flavor variant with seaweed toppings and to find out the proximates and food safety aspects (dyes) of contemporary ice drinks, namely green tea mocca. 
 Place and Duration: This research was analyzed at the Makassar Health Laboratory Center from January, 5 to February, 5, 2023.
 Study Design: The study (proximate test) was processed descriptively where data was taken from 2 different cafes and then asked to make a taste whose composition and volume comparison had been determined by the researcher. While the sensory test uses an independent T-test. The research data were analysed using analysis of variance (SPSS version 20).Research parameters are color and nutritional value (rotein and fat) with treatment A1 : hot tea : sweetened condensed milk : Mocca = 50 ml : 12 ml : 15 grams, A2 : hot tea : sweetened condensed milk = 50 ml : 18 ml : 15 grams and A3 = hot tea : sweetened condensed milk : Mocca = 50 ml : 24 ml : 15 grams.
 Results: The research result of the addition of differenton sweetened condensed milk gave different proximate test result. The average protein and fat content was the A1 treatment = fat content 0.35% and protein content 0.70%, treatment A2 = fat content 0.36% and protein content 0.80% while A3 = fat content 0.36% and protein content 0.87%. While the sensory test the more sweetened condensed milk given the bitter taste of the mocca cafee the less the thai-tea drink. So that the higher the addition of sweetened condensed milk (A3=24 ml) the more the panelist liked it.
 Conclusion: The color combination of the two cafes that compose or design colors is very attractive (25 panelists). While the sensory test the more sweetened condensed milk given the bitter taste of the mocca cafee the less the thai-tea drink. So that the higher the addition of sweetened condensed milk (A3=24 ml) the more the panelist liked it. Proximate quality A3 = fat content 0.36% and protein content 0.87% Food safety analysis for color also gives safe results (qualitatively negative) and is allowed.

The Effect of the Texture of Two Energy Bars on the Oral Processing of Cyclists: An Exploratory Study

In cycling, a wide range of ergogenic foods with a variety of flavours, shapes, and textures are available. The timing of their consumption and their correct oral processing can influence the performance of athletes. Furthermore, the differences in the texture of energy bars could result in differences in the chewing required. Nonetheless, research in this area is still scarce. The aim of this study was to analyse how the consumption of two energy bars with different textures (viscous versus hard) influenced the variables of oral processing, pedalling intensity, and the perception of satisfaction among cyclists. Ten cyclists performed two 15 min sections on a cycle ergometer at a moderate intensity (120–130 W) and consumed one of the two energy bars at random in each of the sections. The results showed that a shorter chewing duration and a fewer number of chews were required to consume the softer bar (p < 0.05, ES > 0.7). However, no differences among the cyclists were observed in the intensity of pedalling or perception of satisfaction. Nevertheless, participants were able to distinguish between the two different textures while pedalling. In conclusion, the texture of energy bars altered the oral processing of cyclists but did not affect pedalling intensity or perception of satisfaction.

ANALISIS MODEL BISNIS BURGERKUY DENGAN PENDEKATAN BUSINESS MODEL CANVAS

Large-Scale Social Restrictions (PSBB) due to the COVID-19 pandemic have an impact on activities in various public facilities, such as restaurants, malls, tourist attractions, and so on. This situation causes people to choose to buy food online through social media. BURGERKUY was founded because of the online business opportunity. BURGERKUY is a business that sells burgers with a distinctive taste and changes people's mindset because the product uses chicken and fish as a substitute for bread. This study aims to analyze the BURGERKUY business model using the business model canvas. This research method uses descriptive qualitative research with data collection techniques in the form of observation and interviews. The results of this study are in the form of evaluating the results of SWOT analysis on nine elements of the canvas business model which provide recommendations for improvements to the element's value proposition by adding flavor variants and adding new variant toppings, channels for having outlets in Pekanbaru, customer relations for holding promos and participating in culinary events for attracting consumers to buy, the main activity is to control the product, the main partnership to work with food bloggers or food reviewers from Pekanbaru, the revenue stream to open a franchise in Pekanbaru.

Analisis Harga Pokok Produksi dengan Metode Variabel Costing pada Produk Roti Ariska Desa Curah Kalak Jangkar Situbondo

Determination of the cost of production (HPP) is one of the crucial foundations that can affect many aspects and have a systemic impact. Inaccuracy in identifying and calculating production costs, results in an inaccurate HPP and ultimately results in a selling price that is either too low or too high. So that the expected profit target is not achieved. In addition, the selling price becomes less competitive. Not only useful in planning, the cost of production is also useful for monitoring and controlling the company's operational costs. The research aims to produce HPP for Ariska Bread producers using the variable costing method. Data is collected through interviews, observations, and documents. Furthermore, the data were analyzed through the stages of data reduction, data presentation, and conclusions. Finally, each data is tested for its validity using the triangulation method (method) and extended observations. The conclusions of this study are: (1) the cost of producing Ariska Roti which has been running so far uses a simple method, predicting the costs to be incurred in production and adding a margin, so that the same selling price is obtained for all the flavors produced; (2) the application of the variable costing method produces a different COGS for each bread flavor variant, so that each variant actually needs to be set at a different selling price so that the company does not suffer losses.

SIKAP, KEPUASAN, DAN POLA PEMBELIAN KONSUMEN CAKE BANANA FOSTER DI KOTA BANDAR LAMPUNG

This study aims to analyze the attitude, satisfaction and consumer purchase patterns of Banana Foster cake in Bandar Lampung City. This research was conducted at outlets of Lampung Banana Foster in Bandar Lampung City. The research method is a survey with accidental sampling technique. Respondents were 58 Banana Foster cake consumers who had bought and consumed Banana Foster cake at least once in the last three month. The research data are analyzed using Fishbein Multi-attribute analysis, Customers satisfaction Index (CSI) and descriptive statistics analysis. The attributes used in this study are taste, price, flavor variants, texture, scent, cleanliness, halal’s label and expired date. Data collection was conducted in November - December 2021. The results showed that the consumers liked Banana Foster cake or had a good attitude with an Ao value was 123.12. Consumers bought cake at Banana Foster mostly because of the taste. Customer Satisfaction Index (CSI) in consuming Banana Foster cake was in the satisfied criteria (77.17 %). The highest amount of Banana Foster’s cake purchased was black premium flavor, the average number purchased was 1.24 pieces per household per three months, and the average frequency of consumer purchase was two times for three month. Key words: cakes, consumer attitude, customer satisfaction, purchasing patterns

ANALISIS PREFERENSI DAN KEPUASAN KONSUMEN KERIPIK PISANG SHINTA DI KOTA BANDAR LAMPUNG

This study aims to analyze preferences, consumption patterns and consumer satisfaction in purchasing Shinta Banana Chips in Bandar Lampung City. Respondents were taken by the accidental sampling method as many as 50 respondents and data collection was carried out from May to June 2022. The analytical method used is conjoint analysis, qualitative descriptive analysis, Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA). The result showed that the consumers of Shinta Banana Chips were mostly female aged 18-25 years as many as 26 consumers. The attributes of banana chips that became consumer preferences were sweet taste with a size of 250 grams, crunchy textured with plastic packaging. Shinta Banana Chips consumers usually buy and consume 250 grams of Banana Chips as many as 34 respondents (68%). The average purchase of 200-750 grams was 27 respondents with the frequency of purchasing Shinta Banana Chips at most 1-2 times per month (78%). The variation of the Shinta Banana Chips taste that many consumers like is the chocolate flavor variation (30%) with the reason that consumers consume it for their own consumption. Halal label is considered very important (86%). Consumer satisfaction was obtained by 86.41% in the very satisfied category. Key words: banana chips, consumer, consumption pattern, preference

PREFERENSI KONSUMEN DALAM PENGAMBILAN KEPUTUSAN PEMBELIAN MOCHI LAMPION BERDASARKAN VARIAN RASA DAN KEMASAN (Suatu Kasus pada Konsumen di Toko Mochi Lampion Kecamatan Cikole, Kota Sukabumi)

The purpose of this study was to analyze the effect of variations in taste and packaging on purchasing decisions for Mochi Lantern cakes. The method used in this study is a quantitative method with descriptive analysis. Data collection was carried out using direct interview methods from respondents who were in the field using a questionnaire. Attributes observed in this study were flavor variants and types of packaging. The questionnaire proposed was first tested using validity and reliability tests. Descriptive analysis of respondents' characteristics and consumption behavior, preference for Mochi Lantern products such as flavor variants and types of packaging, as well as characteristics of Mochi Lantern products, these are taken into account when consumers make purchasing decisions and are analyzed using path analysis. The results showed that the flavor variant had a positive and significant indirect effect on the purchasing decision of Mochi Lanterns in the city of Sukabumi. Flavor variants indirectly have a positive effect on purchasing decisions through packaging variables, and have a direct positive effect on purchasing decisions on taste diversification. The more and higher the buyer's decision to purchase flavor variants, the greater the packaging variable in purchasing Mochi Lanterns in Sukabumi City.

Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese

ABSTRACT Lactoferrin is the part of whey proteins, which does not become the part of curd and is lost in the whey. The objective of the current investigation was to develop lactoferrin-supplemented cheddar cheese. Cheddar cheese was supplemented with lactoferrin at 5, 10, 15, 20, and 0 mg/100 g concentrations (T1, T2, T3, T4, and control) and matured for 90 days. The supplementation of lactoferrin at all four concentrations did not affect the compositional attributes of cheddar cheese. In mature cheddar cheese, values of log-colony forming units in T1, T2, T3, T4, and control per mL were 7.82, 7.77, 6.51, 6.21, and 7.95, respectively. Lactoferrin contents of T1, T2, T3, T4, and control were 4.98, 9.89, 14.91, 19.88, and 0.11 mg/100 g cheese. In vitro total antioxidant capacity of mature T1, T2, T3, T4, and control were 32.47%, 47.68%, 65.37%, 78.82%, and 45.79%. High-performance liquid chromatography (HPLC) analysis revealed that concentrations of citric acid, lactic acid, acetic acid, and propionic acid in mature T4 were 2389, 16,468, 126, and 141 mg/kg. Analysis of cheese samples on gas chromatography–mass spectrometry (GC-MS) showed that fatty acids composition was not influenced by the supplementation of lactoferrin. Peroxide value of matured T1, T2, T3, T4, and control was 0.31, 0.30, 0.28, 0.35, and 0.28 (meqO2/kg) with no variation in color, flavor and texture score. The results of the current investigation proved that lactoferrin can be used for the supplementation of cheddar cheese.

A study of flavor variations during the flaxseed roasting procedure by developed real-time SPME GC–MS coupled with chemometrics

Volatile compound variations during the roasting procedure play an essential role in the flaxseed-related product. In this work, we proposed a new strategy to high-throughput characterize the dynamic variations of flavors in flaxseed. Volatile compounds released at various roasting times were comprehensively investigated by a newly developed real-time solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC–MS). Raw data files were analyzed by our advanced GC–MS data analysis software AntDAS-GCMS. Chemometric methods such as principal component analysis and partial least squares-discrimination analysis have realized the differences of samples with various roasting times. Finally, a total of 51 compounds from 11 aromas were accurately identified and confirmed with standards, and their variations as a function of roasting time were studied. In conclusion, we provided a new solution for the online monitoring of volatile compounds during the industrial roasting process.

Characterization of Flavoured Olive Oils of ‘Madural’ Variety

Flavoured oils arouse great interest among consumers in many countries due to their variety of flavours and versatility, especially in the culinary field. The aromatization of oils seeks to improve their sensory and nutritional properties, and extend their useful life due to the added substances can be beneficial as antioxidant and antimicrobial agent. In this research, olive oils of the ‘Madural’ variety from Trasos Montes region of Portugal have been obtained and flavoured with different aromatics herbs and condiments (flower of salt and bay leaf, garlic, rosemary and dehydrated lemon peel). The objective is to study the influence of the aromatic herbs and condiments on the physicochemical parameters of the oils: quality, purity, oxidative stability and microbiological analysis. It can be noted that the flavourings do not significantly alter the quality of the monovarietal oil, although, for some parameters, the excessive contact times can affect the category of the oil. On the other hand, the high content of antioxidants provided by flavouring agents can favour its stability and prolong its expiration. In this sense, the flavouring agent that contributes to stop the oxidation of the oil over time is salt + bay leaves, as higher oxidative stability values were detected than those obtained in monovarietal oil. However, oils flavoured with rosemary or lemon show a decrease over time for this parameter, which could indicate that this flavouring accelerates oxidation. In the case of oxidative stability referred to those flavoured with garlic, they present similar values to the monovarietal. The effect exerted by flavourings on the different parameters of the oils is complex, since it is influenced by the method followed and the operating variables established for flavouring.

Health-promoting Properties Infusions of Hibiscus Flowers and Selected Berry Fruit Processing By-products

Aim: This study aimed to compare the health-promoting properties of hibiscus flowers infusions with pomace infusions from black chokeberry, blackcurrant, raspberry and strawberry. Methodology: Five types of fruit pomace infusions were selected as the research material: hibiscus flowers infusion and infusions from black chokeberry, blackcurrant, raspberry and strawberry pomace. The total polyphenol content, antioxidant activity and colour parameters were determined. Results: The highest content of phenolic compounds was found in hibiscus flowers infusion (453.25 mg GAE/L of infusion). Hibiscus flowers infusion also showed the highest antioxidant activity measured by DPPH, ABTS and FRAP tests. Among the tested infusions from selected berry fruit by-products, the infusion from chokeberry pomace was characterised by a high content of total phenolic compounds and antioxidant activity. The lowest total phenol content and antioxidant activity were found in the strawberry pomace infusion. Implications and recommendations: Despite their popularity and variety of flavours, commercial fruit teas that use fruit by-products need to be standardised in terms of their health-promoting content. This means that there is no uniform, controlled standard that specifies the amount of specific beneficial health-promoting ingredients in each package of fruit tea. The authors’ future research related to hibiscus flowers and berry pomace will focus on the influence of organoleptic characteristics on biological activity and the standardisation of the developed tea prototypes in terms of the content of health-promoting substances. Originality/value: According to the research, hibiscus flowers infusion has the highest antioxidant and colouring properties. Chokeberry pomace infusion showed antioxidant properties comparable to hibiscus flowers infusion. Consequently, the health-promoting properties and low cost of fruit processing by-products may contribute to their broader use in the tea industry.

Chemical analysis of electronic cigarette liquids (e-liquids) and direct nicotine quantitation using surface-assisted flowing atmospheric-pressure afterglow desorption/ionization mass spectrometry (SA-FAPA-MS).

Ambient desorption/ionization mass spectrometry (ADI-MS) has been widely used for direct analysis of real samples without sample preparation or separation. Studies on the quantification of low molecular weight compounds in complex matrices with ADI-MS remain scarce. In this paper, we report the application of surface-assisted flowing atmospheric-pressure afterglow mass spectrometry (SA-FAPA-MS) for fast qualitative screening of electronic cigarette liquid (e-liquids) ingredients and direct quantification of nicotine. The quantification approach is rapid, uses a deuterated D4-nicotine standard spike, and does not require a preceding chromatography step or other methods to remove the complex sample matrix. Selected e-liquids were directly applied on thin-layer chromatography (TLC) plate surfaces (normal phase (NP) silica, reversed phase (RP) modified silica, cyano (CN) modified silica, and dimethyl (RP2) modified silica) after dilution and internal standard spiking. The plates served purely as sample carriers and no analyte separation was performed. Promising qualitative results were obtained, demonstrating the ability to detect nicotine alkaloids using this approach and the ability to differentiate e-liquids based on their flavor variations. In addition, dimethyl- (RP2-) and cyano-modified (CN-) silica surfaces were selected for quantification based on performance results of previous studies. It was shown that results were in high accordance with high-performance liquid chromatography (HPLC) experiments with lowest deviations <3% on dimethyl surfaces. Additional quantitative experiments including a certified reference material achieved equally satisfying results with lowest deviations of -1.1% from the certified nicotine content. For nicotine, detection limits down to the fmol range (96 fmol on CN and 20 fmol on RP2) were obtained. A detailed comparison of glass surfaces with functionalized surfaces showed that the functionalized surfaces were superior in terms of sample application reproducibility, mass spectra quality, sensitivity, and information density. Thus, functionalized thin-layer surfaces are considered promising tools for both qualitative and quantitative ADI-MS analysis of complex samples.