Flavor Of Beverages Research Articles

Interaction of Flavor Nucleotides with EGCG and Their Protein Complexes by UV Absorption Spectrometry and Fluorescence Spectrometry

In order to explore whether IMP and GMP interact with EGCG and its protein complexes to affect the taste characteristics, UV absorption spectrometry and fluorescence spectrometry were used to determine the changes in the spectrum. The results showed that: IMP, GMP interacted with EGCG and changed the spectral characteristics of EGCG, and there was only one binding mode; The interaction between GMP and EGCG was stronger than that between IMP and EGCG, and the two flavor nucleotides had the greatest interactions with EGCG when they were mixed in 1:1.IMP, GMP neither interacted with BSA alone, but when the two existed at the same time, it would produce static fluorescence quenching of BSA, the binding constant was 0.6634, and the number of binding sites was 0.88. In the interaction with EGCG protein complex, GMP existed alone. It only reacted with EGCG. When IMP and GMP coexisted, it mainly interacted with protein. The binding constant was 1.1054 and the number of binding sites was 1.49. This study can provide a clearer understanding of the taste mechanism of tea soup and provide a theoretical basis for the improvement of tea quality and the improvement of tea beverage flavor.

Evaluation of a strawberry fermented beverage with potential health benefits.

BackgroundFunctional fermented beverages are popular worldwide due to their potential to promote health. Starter culture is the main determinant of the final quality and flavor of fermented beverages. The co-cultivation of lactic acid bacteria (LAB) and yeast makes a significant contribution to the safe flavor of fermented beverages. However, the research on the potential of antioxidant, antimicrobial, and anti-biofilm formation of strawberry fermented beverage obtained by combining the LAB and yeast as starter cultures has not been well explored.MethodsIn this study, LAB and yeast were combined as starter culture to obtain strawberry fermented beverage. Fourier transform infrared (FTIR ) spectroscopy was used for the qualitative analysis of the fresh strawberry juice and fermented beverage. From the changes in antioxidant content, free radical scavenging ability, total superoxide dismutase (T-SOD) activity and total antioxidant capacity (T-AOC) to evaluate the antioxidant capacity of fermented beverage in vitro. The antibacterial ability was tested by the Oxford cup method. The biofilms of Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 6538 under fermented beverages treatment was observed by Fluorescence microscope. In addition, sensory analysis was conducted in this study.ResultsIn this study, the absorption peaks of Fourier transform infrared between 1,542 cm−1 and 976 cm−1, suggest the existence of organic acids, sugars and ethanol. The total phenols and total flavonoids content decreased by 91.1% and 97.5%, respectively. T-SOD activity increased by 33.33%.The scavenging ability of fermented beverage on superoxide anion free radicals was enhanced, and the scavenging ability on DPPH free radicals, hydroxyl free radicals, and ABTS free radicals was weakened. However, the T-AOC increased from 4.15 ± 0.81 to 8.43 ± 0.27 U/mL. Fermented beverage shows antibacterial activity against four pathogens. The minimum inhibitory concentration (MIC) values of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538 were 0.05 mL/mL and 0.025 mL/mL, respectively, and the minimum bactericidal concentration (MBC) were both 0.2 mL/mL. It was observed by fluorescence microscope that the green fluorescence area of the two biofilms is greatly reduced after being treated with fermented beverage. Sensory analysis results show that the average scores of fermented beverage in color, appearance and taste were increased. The overall impression and flavor were decreased.ConclusionThese results demonstrated that strawberry fermented beverage has potential benefits such as an antioxidant, antibacterial, and anti-biofilm formation, providing the potential for the fermented beverage to become promising candidates for natural antioxidants, antibacterial agents and anti-biofilm agents.

Simultaneously deleting ADH2 and THI3 genes of Saccharomyces cerevisiae for reducing the yield of acetaldehyde and fusel alcohols.

The reduced yields of acetaldehyde and fusel alcohols through fermentation by Saccharomyces cerevisiae is of significance for the improvement of the flavor and health of alcoholic beverages. In this study, the ADH2 (encode alcohol dehydrogenase) and THI3 (encode decarboxylase) genes of the industrial diploid strain S. cerevisiae XF1 were deleted. Results showed that single-gene-deletion mutants by separate gene deletion of ADH2 or THI3 led to a reduced production of the acetaldehyde or fusel alcohols, respectively. In the meantime, the double-gene-deletion mutant S. cerevisiae XF1-AT was constructed by deleting the ADH2 and THI3 simultaneously. An equivalent level of the ethanol production by the S. cerevisiae XF1-AT could be achieved but with the yields of acetaldehyde, isoamyl alcohol and iso-butanol reduced by 42.09%, 15.65% and 20.16%, respectively. In addition, there was no interaction between the ADH2 deletion and THI3 deletion in reducing the production of acetaldehyde and fusel alcohols. The engineered S. cerevisiae XF1-AT provided a new strategy to alcoholic beverages brewing industry for reducing the production of acetaldehyde as well as the fusel alcohols.

Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging.

The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the ‘rose-like aroma’ compound 2-phenylethanol, were characterised during pilot-scale fermentation of a Chardonnay juice. We show that these variants not only increase the concentration of 2-phenylethanol but also modulate the formation of the higher alcohols tryptophol, tyrosol, and methionol, as well as other volatile sulfur compounds derived from methionine, highlighting the connections between yeast nitrogen and sulfur metabolism during fermentation. We also investigate the development of these compounds during wine storage, focusing on the sulfonation of tryptophol. Finally, the sensory properties of wines produced using these strains were quantified at two time points, unravelling differences produced by biologically modulating higher alcohols and the dynamic changes in wine flavour over aging.

Development and characterisation of synbiotic whey beverage

Synbiotic foods has revolutionised the status of functional foods socially as well as environmentally. The stringent environmental rules over disposal of whey and it’s high nutritional value driven industries to develop new products. Among developed whey based products fermented products has got peculiar position. In this study authors optimized sugar and flavour of a synbiotic whey beverage, also analysed for its proximate composition and storage stability. The developed synbiotic product had possessed following physico chemical parameters: pH 3.67, acidity 0.90 per cent Lactic acid (LA), moisture 82.92 per cent, total solids 17.08 per cent, lactose 4.72 per cent, protein 0.43 per cent and fat 0.25 per cent. The beverage was found to have a probiotic count of 9.22 log10cfu/ml. Coliforms and yeast & molds were found to be absent for a period of 9 days. Rheological properties of whey beverage revealed that the product has shown shear thinning behaviour with higher loss modulus (G’’) values indicating viscous behaviour. Under refrigeration the drink started showing sign of spoilage from 10th day onwards. FAO/ WHO (2002) stipulated probiotic count was present in the product till 9th day of storage. From shelf life study it can be inferred that newly developed synbiotic whey drink has got shelf life of 9 days under refrigeration.

Screening lager yeast with higher ethyl-acetate production by adaptive laboratory evolution in high concentration of acetic acid.

Ethyl-acetate is important for the flavor and aroma of the alcoholic beverages, therefore, there have been extensive efforts toward increasing its production by engineering yeast strains. In this study, we reported a new approach to breed non-genetic modified producing yeast strain with higher ethyl-acetate production for beer brewing. First, we demonstrated the positive effect of higher acetic acid concentration on inducing the expression of acetyl-CoA synthetase (ACS). Then, we applied adaptive laboratory evolution method to evolve strain with higher expression level of ACS. As a result, we obtained several evolved strains with increased ACS expression level as well as ethyl-acetate production. In 3L scale fermentation, the optimal strain EA60 synthesized more ethyl-acetate than M14 at the same time point. At the end of fermentation, the ethyl-acetate production in EA60 was 21.4% higher than M14, while the other flavor components except for acetic acid were changed in a moderate degree, indicating this strain had a bright prospect in industrial application. Moreover, this study also indicated that ACS1 played a more important role in increasing the acetic acid tolerance of yeast, while ACS2 contributed to the synthesis of cytosol acetyl-CoA, thereby facilitating the production of ethyl-acetate during fermentation.

Availability of a Flavored Beverage and Impact on Children's Hydration Status, Sleep, and Mood.

Euhydration remains a challenge in children due to lack of access and unpalatability of water and to other reasons. The purpose of this study was to determine if the availability/access to a beverage (Creative Roots®) influences hydration in children and, therefore, sleep quality and mood. Using a crossover investigation, 46 participants were randomly assigned to a control group (CON) or an intervention group and received Creative Roots® (INT) for two-week periods. We recorded daily first morning and afternoon urine color (Ucol), thirst perception, and bodyweight of the two groups. Participants reported to the lab once per week and provided first morning urine samples to assess Ucol, urine specific gravity (USG), and urine osmolality (Uosmo). Participants also completed the questionnaires Profile of Mood States-Adolescents (POMS-a) and Pittsburgh Sleep Quality Index (PSQI). Dependent t-tests were used to assess the effects of the intervention on hydration, mood, and sleep quality. Uosmo was greater and Ucol was darker in the control group (mean ± SD) [Uosmo: INT = 828 ± 177 mOsm·kg−1, CON = 879 ± 184 mOsm·kg−1, (p = 0.037], [Ucol:INT = 5 ± 1, CON = 5 ± 1, p = 0.024]. USG, POMS-a, and PSQI were not significant between the groups. At-home daily afternoon Ucol was darker in the control group [INT = 3 ± 1, CON = 3 ± 1, p = 0.022]. Access to Creative Roots® provides a small, potentially meaningful hydration benefit in children. However, children still demonstrated consistent mild dehydration based on Uosmo, despite consuming the beverage.

Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage

There has been ascending demand on beverages enriched with dairy proteins. Calcium chelators can improve transparency and stability of beverages with nonfat dry milk (NFDM) resulting from dissociation of casein micelles. In this study, vanilla-flavored model beverages with 5% or 10% w/w NFDM were manufactured with or without 0.43% w/w sodium hexametaphosphate (SHMP), physical properties were studied during 70-day storage at 4 °C and room temperature (RT), and sensory properties were evaluated during storage at 4 °C. SHMP resulted in decreased turbidity, particle diameter, and zeta-potential magnitude. The turbidity was stable at 4 °C but increased from 161 to 315 NTU and 333 to 818 NTU, respectively, for beverages with 5% and 10% NFDM after 70-day storage at RT. SHMP resulted in insignificant and significant increase in viscosity for 5% and 10% NFDM beverage, respectively. The 10% NFDM beverage with SHMP also developed into a gel during storage at RT but remained fluidic at 4 °C. Descriptive sensory analysis suggested that SHMP resulted in soapy flavor and salty taste of beverages with decreasing vanilla and milky flavors after 70-day refrigerated storage. Findings from the present study suggest that SHMP may be used to reduce the turbidity of refrigerated beverages based on NFDM.

Sensory evaluation of microwave assisted ultrasound treated soymilk beverage using fuzzy logic

Abstract This study was centered to develop an acceptable quality of soymilk based flavoured beverage based on sensorial characterization. The beverage contains an array of health beneficial compounds such as phytosterols, isoflavones, and flavonoids. These compounds are attributed to prevention of osteoporosis, cancer, heart disease, and reduction of cholesterol. Moreover, this flavoured beverage is essential for vegan consumers and lactose intolerant than normal consumers. The sensory examination of nine soymilk based flavoured beverages (S1, S2, S3, S4, S5, S6, S7, S8, and S9) was done to maximize the acceptability. Lastly, ranking of the different samples according to their sensory qualities and also to rank attributes of general quality. After review of the sensory parameters collected from a jury of 26 jurors, the rating of flavored beverage samples based on soymilk was followed S2 > S9 > S1 > S4 > S8 > S7 > S6 > S5 > S3. The ranking for the attributes of general quality was Taste > Mouthfeel > After Taste > Color > Aroma.

NEW KINDS OF WINES OF THE VERMOUTH TYPE BASED ON AROMATIC PLANT RAW MATERIALS

The article analyses about twenty cultivated and wild growing plants (lavender, mint, hyssop, fennel, etc.) as raw material bases for producing various types of flavoured wines. The varieties of wine-producing grapes that form the basis of flavoured beverages have been determined. The author suggests data on the accumulation of volatile ethers/esters in wines with added plant raw materials, as well as their optimal volume. The quality of various types of wine has been determined and the best variants have been singled out. Keywords: spices and herbs, grape flavoured wine.

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Banana Pseudo Stem

Vegetable beverage was part of a balanced diet that make sure the vigor and healthy body. Vegetable juices were rich in fiber content which was quickly inducing the feeling of satiety and also improve digestion. The objective of this study was to formulate and prepare ready to serve (RTS) banana pseudo stem beverage. Two banana varieties were selected viz., ottu vazhai (syn Mupaddai) (V1), vayal vazhai (V2). Banana pseudo stem beverage was developed from banana tender core, natural flavorings (lemon, mint)extracts, 2% citric acid as a anti-browning agent, KMS (70ppm) as preservative and CMC (0.1%) as a stabilizer. The proximate composition, physico- chemical analysis, sensory evaluation and microbial study of the pseudo stem beverage was evaluated using standard procedures. The beverages were evaluated at 15 days interval period. During storage conditions the quality of juice with minimum significant changes in chemical properties was observed with the addition of KMS. Based on the sensory evaluation, lemon juice flavored pseudo stem beverage was highly accepted by consumer than mint flavored beverage. Storage study for the pseudo stem beverage was also carried out and significant difference was noticed in beverage. Compare to vayal vazhai (V2), the yield of juice (87.0%) content was higher in ottu vazhai (syn Mupaddai) (V1).The maximum desirable results were obtained from (V1) lemon flavored beverage stored at refrigeration condition. The results were showed that pH (3.28 to 4.75), TSS (12 to 14.0° brix), Acidity (0.35 to 0.26) and vitamin C (0.77 to 0.59). From the storage studies, the lemon flavored pseudo stem beverage (Mupaddai variety V1) was found to be the best in nutrient retention and sensory evaluation than mint flavour beverage and it was accepted up to 45 days.

Validation of the Waterless Empirical Taste Test (WETT®)

The sense of taste is rarely assessed quantitatively outside of a limited number of academic and industrial laboratories, despite its role in influencing nutrition, the flavor of foods and beverages, and protection against ingestion of spoiled and toxic foodstuffs. This dearth reflects, in part, practical limitations of most taste tests, most notably their reliance on liquid stimuli for stimulus presentation or rinsing. In this study, a novel portable taste test that requires neither liquid tastants nor liquid rinses is described and validated within a clinic population. This test, termed the Waterless Empirical Taste Test (WETT®), uses stimuli that are embedded in pads of monometer cellulose located on disposable plastic strips applied to the tongue's surface. The test-retest and split-half reliability coefficients of the WETT® were 0.92 and 0.88, respectively. These respective coefficients for sucrose, NaCl, citric acid, caffeine, and MSG were 0.82 and 0.80, 0.78 and 0.77, 0.56 and 0.73, and 0.84 and 0.84. The WETT® exhibited comparable, in some cases higher, sensitivity than two comparison taste tests, the Whole Mouth Taste Test and the Taste Quadrant Taste Test, to age, sex, etiology (head trauma vs. upper respiratory infections), and phenylthiocarbamide (PTC) taste ability. This study demonstrates that a taste test that does not require liquids can be as reliable and sensitive as more traditional liquid-based taste tests to clinical alterations in taste function.

Review of Mouthfeel Classification. A New Perspective of Food Perception

Characteristics of a food product are the backbone of sensory research and it is essential to describe the food flavor with well-defined and agreed-upon concepts. This paper reviews the current bibliography related to taste/flavor perception, with a particular focus on mouthfeel. A summary of the current mouthfeel vocabularies is given and research approaches are evaluated. A general mouthfeel model is presented that overarches product categories and has shown its use in practice. The intention is to contribute to an increased understanding of taste and flavor and mouthfeel sensations. This paper reveals the ambiguity of terms that are regularly used in literature. This is influenced by different focus in research. Three classes of research related to mouthfeel are identified: (1) product oriented (molecular attributes), (2) product/human oriented (human interface: receptors, saliva, chewing, etc.) and (3) human oriented (after swallowing). For the future of research in flavor of foods and beverages, it is essential to have consensus on the definitions of relevant concepts and to have a model (classification) based on an approach that is generally accepted. A mouthfeel model is potentially a powerful tool for food producers and researchers alike since it can be used to classify food based on the differences in food composition. Generalist descriptors that can be used to describe mouthfeel in foods and beverages can improve the communication between diverse audiences and contribute to the understanding of taste, flavor and particularly mouthfeel.

Chemical composition and selective BuChE inhibitory activity of the essential oils from aromatic plants used to prepare the traditional Ecuadorian beverage horchata lojana

Ethnobotanical and ethnomedicinal relevanceIn southern Ecuador, horchata lojana is a popular aromatic and refreshing beverage that is prepared from an aqueous infusion of different mixtures of local medicinal and aromatic plants. The drink is considered a traditional anti-inflammatory agent and brain tonic; due these properties, it has been drunk since Colonial Times. Several pharmacological studies have evaluated the effects of horchata aqueous infusion. However, the aromatic profile and the contribution of the volatile components to the biological activity of the drink have not been investigated so far. For these reasons, we have determined the chemical composition of the essential oils (EOs) distilled from five mixtures of aromatic plants commonly used for the preparation of this traditional drink. Moreover, to support the curative properties of the aromatic plants, the anticholinesterase activity of the EOs was examined. Material and methodsDifferent bunches of fresh mixed medicinal and aromatic plants, called tongos, are sold at local markets in the province of Loja for the preparation of different types of horchata. In this research we have purchased plant bunches sold at five popular markets of Loja province. Subsequently, aromatic plants in each bunch were separated from medicinal plants and were then hydrodistilled to give the corresponding EOs. Subsequently, the chemical composition of each EO was determined by GC-MS/GC–FID techniques, whereas the cholinesterase inhibitory activity in vitro was determined against acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) enzymes. Aims of the studyi) to contribute to the chemical and pharmacological study of the aroma components of the traditional Ecuadorian drink horchata lojana; ii) to identify botanically the mixtures of aromatic plants used to make the drink; iii) to establish, on the basis of the chemical composition of the EOs, the compounds mainly responsible for the characteristic beverage flavor; iv) to establish the possible existence of an aromatic pattern characteristic of each horchata preparation; v) to test the anticholinesterase activity of the EOs against AChE and BuChE in order to support the traditional consume of the drink as an effective brain tonic. ResultsA total of 23 botanical families and 32 species of plants used for the preparation of five different variants of the traditional horchata lojana beverage, have been identified. Fourteen aromatic species were determined to be responsible for the characteristic flavor of the drink. All the analyzed EOs belong to the monoterpene type. A total of 88 compounds have been identified in the different EOs, twenty-four of which are common components of the oils. ConclusionsAccording to the main components of the EOs distilled from the five groups of horchata lojana plants, four aromatic profiles have been defined: (i) neral + geranial + carvone, (ii) neral + geranial + myrcene; (iii) geranial + methyl eugenol + isomenthone + neral + citronellol; (iv) (E)-anethole + geranial + pulegone. Moreover, according to the literature, several aromatic plants and individual EOs components exhibit a wide range of biological activities. This finding as well as the significant BuChE inhibitory activity exhibited in vitro by the EOs give scientific support to the use of identified aromatic plants in the traditional preparation of horchata, that is considered a natural analgesic and anti-inflammatory remedy, and an effective brain tonic.

Anosmia: A review in the context of coronavirus disease 2019 and orofacial pain

Olfaction is the sense of smell. It is one of the chemical senses, involving the detection of chemical stimuli and conversion of these stimuli into electrical energy for perception via the central nervous system.1 Apart from playing a role in the determination of the flavor of food and beverages, olfaction has a role in acting as an early warning system to detect hazards. Reduction of olfactory function has been shown to be associated with loss of appetite, consumption of bad food, and, in many people, problems with cooking.

A Social Media Study on the Associations of Flavored Electronic Cigarettes With Health Symptoms: Observational Study.

BackgroundIn recent years, flavored electronic cigarettes (e-cigarettes) have become popular among teenagers and young adults. Discussions about e-cigarettes and e-cigarette use (vaping) experiences are prevalent online, making social media an ideal resource for understanding the health risks associated with e-cigarette flavors from the users’ perspective.ObjectiveThis study aimed to investigate the potential associations between electronic cigarette liquid (e-liquid) flavors and the reporting of health symptoms using social media data.MethodsA dataset consisting of 2.8 million e-cigarette–related posts was collected using keyword filtering from Reddit, a social media platform, from January 2013 to April 2019. Temporal analysis for nine major health symptom categories was used to understand the trend of public concerns related to e-cigarettes. Sentiment analysis was conducted to obtain the proportions of positive and negative sentiment scores for all reported health symptom categories. Topic modeling was applied to reveal the topics related to e-cigarettes and health symptoms. Furthermore, generalized estimating equation (GEE) models were used to quantitatively measure potential associations between e-liquid flavors and the reporting of health symptoms.ResultsTemporal analysis showed that the Respiratory category was consistently the most discussed health symptom category among all categories related to e-cigarettes on Reddit, followed by the Throat category. Sentiment analysis showed higher proportions of positive sentiment scores for all reported health symptom categories, except for the Cancer category. Topic modeling conducted on all health-related posts showed that 17 of the top 100 topics were flavor related. GEE models showed different associations between the reporting of health symptoms and e-liquid flavor categories, for example, lower association of the Beverage flavors with Respiratory compared with other flavors and higher association of the Fruit flavors with Cardiovascular than other flavors.ConclusionsThis study identified different potential associations between e-liquid flavors and the reporting of health symptoms using social media data. The results of this study provide valuable information for further investigation of the health effects associated with different e-liquid flavors.

Effect of baking on the flavor stability of green tea beverages.

Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea leaves, and their corresponding baked tea leaves, were used to investigate the effect of baking on flavor stability of green tea beverages. The results showed that tea beverages prepared with baked tea had better flavor stability. The baking process obviously changed the concentrations of some important flavor substances, especially the aromatic pyrrole substances from 0 (unbaked) to 338.13μg/L (baked) in tea beverages. Heat treatment had little influence on the flavor of tea beverages prepared from baked tea, but caused great changes in non-volatile and volatile components in those prepared from unbaked leaves. These results could help guide the processing of tea beverages which would improve their flavor quality stability.

Phenols, Flavors, and the Mediterranean Diet.

Phenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, spices and culinary herbs have been referred to as the foods richest in polyphenols. Despite spices and culinary herbs are used in small amounts as seasonings, their contribution to the dietary supply of phytonutrients should not be disregarded. A diet rich in a variety of polyphenols (and other phytonutrients) has potential health benefits, namely in the prevention of chronic diseases and cancer. In addition, flavor and color are the most important factors for the selection of food by consumers. A multitude of endogenous food compounds, including phenolics, are involved in food flavor. The presence of phenolic compounds in the food matrix has been mainly associated with the perception of bitter taste and tactile sensation of astringency. However, these compounds can also impact the color and aroma notes of fruits and vegetables. Thus, understanding the sensory impact of these substances and relationships with consumers' approaches towards phenolic-rich fruits and vegetables may help find strategies to increase the consumption of such foods. A well-known example of a tasty, healthy and sustainable dietary model is the Mediterranean Diet. In this study, we summarize the dietary intake of some polyphenols from different dietary patterns around the world and the contribution of natural phenolic compounds to the flavor of food and beverages, in particularly those associated to the Mediterranean Diet.

Micelle-stabilized Olfactory Receptors for a Bioelectronic Nose Detecting Butter Flavors in Real Fermented Alcoholic Beverages

A bioelectronic nose device based on micelle-stabilized olfactory receptors is developed for the selective discrimination of a butter flavor substance in commercial fermented alcoholic beverages. In this work, we have successfully overexpressed ODR-10, a type of olfactory receptor, from Caenorhabditis elegans using a bacterial expression system at a low cost and high productivity. The highly-purified ODR-10 was stabilized in micelle structures, and it was immobilized on a carbon nanotube field-effect transistor to build a bioelectronic nose for the detection of diacetyl, a butter flavor substance, via the specific interaction between diacetyl and ODR-10. The bioelectronic nose device can sensitively detect diacetyl down to 10 fM, and selectively discriminate it from other substances. In addition, this sensor could directly evaluate diacetyl levels in a variety of real fermented alcoholic beverages such as beer, wine, and makgeolli (fermented Korean wine), while the sensor did not respond to soju (Korean style liquor without diacetyl). In this respect, our sensor should be a powerful tool for versatile food industrial applications such as the quality control of alcoholic beverages and foods.

In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell.

The cocoa bean shell (CBS), a cocoa by-product, contains a significant number of bioactive compounds with functional properties, such as polyphenols and methylxanthines, and is used as an ingredient in beverages and foods. In this work, the bioaccessibility of polyphenols and methylxanthines after In Vitro digestion was evaluated in new flavoured beverages for at-home consumption (capsules and tea bags). In addition, the polyphenolic composition, functional properties (antiradical and α-glucosidase inhibition capacities) and consumer acceptability of these beverages were evaluated. In both capsule and tea bag beverages, the bioaccessibility of methylxanthines was 100% while that of total polyphenols exceeded 50%. The main polyphenols determined using reverse-phase liquid chromatography were type B procyanidins and epicatechin. The antiradical activity in capsule and tea bag beverages was 1.75 and 1.88 mM of Trolox equivalents, respectively, of which 59.50% and 57.09% were recovered after simulated digestion. The percentage of α-glucosidase inhibition before In Vitro digestion (51.64% and 53.82% for capsules and tea bags, respectively) was comparable to that of acarbose at 0.5 mM. All the beverages obtained a high consumer acceptability. Therefore, these results highlight that CBSs can be used as a valid source of bioactive compounds in the preparation of beverages with homemade techniques.