Floral Flavor Research Articles

Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee

The effects of grinding (medium-coarse) and extraction time (14–22 h) on the physicochemical and sensorial properties of cold brew coffee produced using two types of Colombian specialty coffees (Huila and Nariño) were evaluated. Cold coffee brewed under coarse grinding and 22 h of extraction exhibited the highest values of total dissolved solids, extraction yield, pH, titratable acidity (TA), and total phenolic content. The type of coffee used mainly affected the TA and pH. All cold brew coffee samples had lower TA values than their hot counterparts. Nariño cold brew samples had higher TA values than those of Huila in all treatments evaluated. Higher scores were reported in the sensorial evaluation of cold brew coffee when prepared using the shortest time (14 h) and coarse grinding for both coffee types. These coffees were characterized by strong sweetness, fruity and floral flavours, medium bitterness and acidity, and a creamy body. Furans, pyrazines, ketones, aldehydes, pyrroles, esters, lactones, furanones, and phenols were detected as odour-active compounds. The findings of this study demonstrate that the particle size, contact time, and coffee type affect the physicochemical and sensorial characteristics of cold brew coffee, leading to cold brew coffees with different flavour profiles.

Sensory Acceptability of the Autochthonous Fruits of Bosnia and Herzegovina

Introduction and background: Autochthonous fruits in Bosnia and Herzegovina (B&H) represent great opportunities for fruit breeding, because they could be grown without costly agricultural inputs and offer valuable assets for the fruit processing industry providing a specific and different sensory taste for the fruit products. Hence, the objective of this study was to sensory evaluate fruits from 34 autochthonous apple and 29 pear cultivars in 2012 and 2013 from an ex-situ collection in B&H by eight trained panelists, using Quantitative Descriptive Analysis (QDA). Experimental: Flavour of fruits was described by the eight sensory attributes a) flavour: odour intensity, b) sweet, c) sour, d) green, fruit, e) floral flavour, f) typically, g) after taste and h) overall conception and subjected to principal component analysis (PCA) to visualise the sensory attributes. Results: For apple, the traditional cvs. ‘Prijedorska Zelenika’, ‘Paradija’, ‘Srebrenicka’, ‘Bukovija’ and ‘Ljepocvijetka’ reached the best flavour scores in both years, while in pear, cvs. ‘Takisa’, ‘Hambarka’, ‘Dolokrahan’ and ‘Kacmorka’ exhibited the best flavour in both years, followed by cvs. ‘Begarika’, ‘Jeribasma’, ‘Ahmetova’ and ‘Hambarka’ with intense floral flavour and odour. In these tastings, B & H grown apple cv. ‘Golden Delicious’ also scored highly compared with cvs ‘Idared’, ‘Granny Smith’ and ‘Gala’ with a lesser characteristic apple flavour and pear cvs ‘Williams’ and ‘Sweet Harrow’ scored better than ‘Alexander Lukas’ and ‘Gellerts’ from B & H.

Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

Flavor characteristics and chemical compositions of Tieguanyin oolong tea processed using different semi-fermentation times were investigated. Six flavor attributes of the teas, namely, astringency, bitterness, umami, sweet aftertaste, floral flavor, and green fruity flavor, were analysed. With extended semi-fermentation time, the taste intensity of sweet aftertaste increased, and the aroma intensity of floral and green fruity flavors increased, while the intensities of astringency, bitterness, and umami showed no clear trend. With increasing semi-fermentation time, the concentrations of gallated catechins, myricetin-rhamnose, quercetin-rutinoside, myricetin, and theanine greatly decreased, while those of total theaflavins, vitexin-rhamnose, kaempferol-galactose, kaempferol-rutinoside, vitexin, quercetin, and kaempferol increased significantly. The intensity of bitter taste was positively correlated with the concentrations of total catechins and gallated catechins. The intensity of astringent taste strongly correlated with the flavonoid concentrations, and that of sweet aftertaste positively correlated with the concentrations of (-)-epigallocatechin and (-)-epicatechin. However, dose-over-threshold analysis revealed that catechins, theaflavin, flavonol glycosides, and caffeine are the main taste-active compounds contributing to the taste of Tieguanyin oolong tea. The concentrations of total volatiles and most of the esters increased markedly with the semi-fermentation time, while the concentrations of low aldehydes showed a significant decrease. The flavor index was consistent with the intensity of floral aroma, increasing from 0.59 (12h) to 0.84 (24h) and then decreasing to 0.63 (32h). Results of this work suggest that the flavor change is mainly due to the variation of taste-active and aroma-active compounds in oolong tea.

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.

Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.

The Impact of Pollen Donor on Flavor in Cocoa

The flavor attributes of cacao (Theobroma cacao) is becoming an important consideration in trade specifically for fine or flavor cocoa. In this market segment, flavor along with other physical attributes, not only contributes to the quality of a cocoa lot but also the price premium obtained. Past studies have shown evidence of pollen parent effects on yield, bean size, and pod characteristics, but its effect on flavor attributes is not clearly understood. An incomplete diallel mating design involving five cacao cultivars [West African Amelonado (WAA), Imperial College Selection (ICS) 1, Iquitos Mixed Calabacillo (IMC) 67, and two Trinidad Selected Hybrids (TSH) coded as CCL 200 and CCL 201] with widely differing flavor attributes were used to investigate the magnitude of female and male parent effects on key intrinsic flavor attributes. The seeds derived from pods arising from these pollinations were fermented, dried, and made into cocoa liquor according to standardized methods. Flavor evaluations were carried out by a trained sensory panel for nine flavor attributes with five repetitions and hidden flavor reference controls. The study was conducted over two cocoa crop years. The results failed to detect dominant xenia effects for important ancillary flavor attributes (i.e., cocoa flavor, acidity, fruitiness, and floral flavors), but showed significant female parent effects for cocoa and floral flavors. Small but inconsistent male parent effects were seen for astringency. Lack of xenia effect for the major flavor attributes implies that the flavor quality of cocoa beans is determined principally by the genotype of the female parent.

Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine.

“Hayward” kiwifruit (Actinidia deliciosa cv.), widely planted all around the world, were fermented with six different commercial Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic components. Significant differences in the levels of caffeic acid, protocatechuate, and soluble solid content were found among wines with the six fermented strains. Wines fermented with RC212 strain exhibited the highest total phenolic acids as well as DPPH radical scavenging ability and also had the strongest ability to produce volatile esters. Wines made with S. cerevisiae BM 4×4 had the highest content of volatile acids, while the highest alcohol content was presented in CR476 wines. Scoring spots of wines with these strains were separated in different quadrants on the components of phenolics and aromas by principal component analyses. Kiwifruit wines made with S. cerevisiae RC212 were characterized by a rich fruity flavor, while CR476 strain and WLP77 strain produced floral flavors and green aromas, respectively. Altogether, the results indicated that the use of S. cerevisiae RC212 was the most suitable for the fermentation of kiwifruit wine with desirable characteristics.

Volatile Compounds of New Promising Dried Apricot (<i>Prunus armeniaca</i> L.) Genotypes

Turkey has rich wild apricot populations and all Turkish apricot cultivars were previously selected among wild apricots. On this background for apricot breeding, six new late flowering dried apricot genotypes were taken under study, along with wide spread cv. 'Hacihaliloglu'; all genotypes were examined in terms of volatile compounds using Headspace-Solid Phase Micro Extraction - Mass Spectrometry (HSSPME/GC/MS) techniques. The most important volatiles of apricot genotypes were aldehydes, alcohols, esters, terpenes, ketones and acids. Among these compounds, ethanol, hexanal, 3-carene, squalene, acetic acid, tetradecaonic acid, pentadecaonic acid, octadecaonic acid, n- hexadecaonic acid and 1-hdroxy-2-propanone were present in all genotypes studied at certain levels. In general, total concentrations of aroma compounds were higher in some promising genotypes under study than within 'Hacihaliloglu' cultivar, except total alcohol compound (53.33%). Volatile compounds, particularly esters, were the major contributors to fruity, floral and pleasant fruit flavours. The highest esters' compound contents were detected in 'N95' (9.2%) and 'N57' (2.18%) genotypes, while 'Hacihaliloglu' had 1.61% ester compounds. Lacton (γ-decalactone) was a key aroma compound of apricot. γ-decalactone was detected ranging between 0.4-1.13% in all genotypes, except cv. 'Hacihaliloglu'. The hereby obtained results showed that the volatile composition depended largely upon the apricot genotypes, moment of harvest, growing conditions and cultural applications that may all affect fruit quality. These results represent valuable starting points for apricot breeding programs.

Effects of Immersive Context and Wine Flavor on Consumer Wine Flavor Perception and Elicited Emotions

Food studies have shown that emotional responses can be influenced by food alone and by its environmental context. The influence of context on perception and liking of red wine flavors and on the emotions evoked is poorly understood. The primary aim of this research was to examine the effect of wine flavors and context by immersive environment on consumer-perceived intensities of green and floral flavors, liking, and emotions elicited during wine consumption. Red wine consumers (n = 105) tasted three Cabernet Sauvignon wines: an unaltered control wine (CW), green wine (GW; control wine spiked with 3-isobutyl-2-methoxypyrazine), and floral wine (FW; control wine spiked with rose water), in both a “floral” room (FR) and a “green” room (GR). The wine consumers were asked to taste and rate the intensity of green and floral flavors, hedonic liking, and the emotions elicited. The results showed that in both rooms, FW was rated consistently higher in floral flavor and GW was rated higher in green flavor. CW and FW were significantly (p

THE IMPACT OF PROCESSING LOCATION AND GROWING ENVIRONMENT ON FLAVOR IN COCOA (THEOBROMA CACAO L.) - IMPLICATIONS FOR "TERROIR" AND CERTIFICATION - PROCESSING LOCATION STUDY

ISHS III International Conference on Postharvest and Quality Management of Horticultural Products of Interest for Tropical Regions THE IMPACT OF PROCESSING LOCATION AND GROWING ENVIRONMENT ON FLAVOR IN COCOA (THEOBROMA CACAO L.) - IMPLICATIONS FOR TERROIR AND CERTIFICATION - PROCESSING LOCATION STUDY

AN ASSESSMENT OF THE QUALITY ATTRIBUTES OF THE IMPERIAL COLLEGE SELECTIONS (ICS) CACAO (THEOBROMA CACAO L.) CLONES

The premise of this study was to identify the best performing clones of the Imperial College Selections (ICS) based on assessment of several important agronomic and industry-relevant parameters over three crop years. Physical, chemical and sensory analyses were carried out on a core-working group of 30 ICS clones selected for their genetic diversity within the Trinitario genetic group, resistance or tolerance to black pod and witches' broom diseases and existing international distribution. The results showed that floral was the most promising ancillary flavour with a significant clonal effect. Twenty elite ICS clones from the core-working group were identified as showing a link between quantitative chemical data and the sensory results having both high scores for floral flavour as well as floral aroma volatiles. At least seven of these elite clones were also very productive in terms of total and average productivity over three years, average productivity per tree, high bean weight and high butterfat content. Additionally, some of these clones had high total polyphenol and epicatechin contents as well as Trolox Equivalent Antioxidant Capacities (TEAC). This project has been able to identify some elite ICS clones, which have far-reaching benefits for both the future conservation of the ICS collection as well future research efforts on other cacao collections.

Perception of flavor finish in model white wine: A time-intensity study

This study performed a time intensity trained panel (n=10) evaluation of flavor finish in model white wines. Four flavor compounds representing fruity, floral, coconut, and mushroom flavors were added to a model white wine in single-, two- and four-compounds combinations.Trained panelists executed time intensity analysis (TI) of these model white wines. TI analysis of single- and two-compound model wines showed that fruity flavor finished earlier than coconut, mushroom and floral flavors (p<0.05). In the four-compound model wine, only fruity flavor finished earlier than floral flavor (p<0.05). For the TI parameter of Imax (maximum intensity), similar trends were observed for the single and two-compounds model wines in that mushroom was perceived as significantly more intense than fruity flavor. This difference was not apparent in the four-compound model wine, likely due to the complexity of the model wine. Predicted interactions among the flavor compounds indicated that the perceived intensity of coconut flavor was highly influenced by the presence of other flavor compounds, while the lengths of finish of mushroom and coconut flavors were highly influenced by interactions among flavor compounds. Overall, this study provided an approach to studying wine finish and through results in a model wine, suggested that different flavor compounds are perceived differently in wine finish.

Development of a Quantitative Descriptive Sensory Honey Analysis: Application to Eucalyptus and Clover Honeys

Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent quality control practices and which ultimately will determine consumer preferences towards this product. A procedure for the selection, training and monitoring of assessors was applied. Unifloraleucalyptus and clover honeys produced in Argentine were assessed using descriptive quantitative analysis. The sensory profiles differentiated clover honey (light, fruity and floral flavor with low intensity) from eucalyptus honey (more intense flavors, vegetable notes, aromatic, warm, small crystals with a high tendency to quick crystallization in mass). The analysis by principal components showed higher intensities of sweetness and smell for eucalyptus honeys and graininess for clover honeys. These appropriate indicators of quality provide a differentiating tool to increase the added value of these honeys.

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

Flavor profiles of high, middle and low grades of Chinese green and black teas were comparatively analyzed by electronic nose, gas chromatography–mass spectrometry (GC–MS) and quantitative descriptive analysis (QDA) in this study. Sensory analysis showed marked differences among different grades of tea, demonstrating it agreed well with the market price in tea grade classification. The high grade of tea samples got the highest score of pleasant aroma properties (pure and persistent, malty, sweet, citrus, fruity, floral flavor, refreshing, and seaweed). A total of 37 volatile compounds in three grades of green and black teas were identified and hexanal, α-terpinol, methyl salicylate, geraniol, linalool and its oxides were the most abundant compounds in both varieties of Chinese tea. Differences in the composition of volatile components from three grades were observed. In general, high grade tea had more volatiles than low grade tea. The results of electronic nose indicated that it could clearly and rapidly distinguish the difference among different grade teas. The relationship between sensory profiles, the GC–MS data and electronic nose responses of different grades of Chinese green and black teas was modeled by partial least squares regression (PLSR).

Discrimination of brazilian red varietal wines according to their sensory descriptors

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

A candidate gene association study on muscat flavor in grapevine (Vitis vinifera L.)

BackgroundThe sweet, floral flavor typical of Muscat varieties (Muscats), due to high levels of monoterpenoids (geraniol, linalool and nerol), is highly distinct and has been greatly appreciated both in table grapes and in wine since ancient times. Muscat flavor determination in grape (Vitis vinifera L.) has up to now been studied by evaluating monoterpenoid levels through QTL analysis. These studies have revealed co-localization of 1-deoxy-D-xylulose 5-phosphate synthase (VvDXS) with the major QTL positioned on chromosome 5.ResultsWe resequenced VvDXS in an ad hoc association population of 148 grape varieties, which included muscat-flavored, aromatic and neutral accessions as well as muscat-like aromatic mutants and non-aromatic offsprings of Muscats. Gene nucleotide diversity and intragenic linkage disequilibrium (LD) were evaluated. Structured association analysis revealed three SNPs in moderate LD to be significantly associated with muscat-flavored varieties. We identified a putative causal SNP responsible for a predicted non-neutral substitution and we discuss its possible implications for flavor metabolism. Network analysis revealed a major star-shaped cluster of reconstructed haplotypes unique to muscat-flavored varieties. Moreover, muscat-like aromatic mutants displayed unique non-synonymous mutations near the mutated site of Muscat genotypes.ConclusionsThis study is a crucial step forward in understanding the genetic regulation of muscat flavor in grapevine and it also sheds light on the domestication history of Muscats. VvDXS appears to be a possible human-selected locus in grapevine domestication and post-domestication. The putative causal SNP identified in Muscat varieties as well as the unique mutations identifying the muscat-like aromatic mutants under study may be immediately applied in marker-assisted breeding programs aimed at enhancing fragrance and aroma complexity respectively in table grape and wine cultivars.

DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEA

ABSTRACT Although the infusing condition of green tea is critical in determining green tea quality, the green tea industries lack a validated standardized tea preparation procedure. The objectives were (1) to develop an effective sample preparation and presentation procedure to conduct an objective sensory analysis; and (2) to elucidate the effects of green tea types and infusing conditions on the sensory characteristics of green tea. The optimum infusing times for green tea at two temperatures (60 and 80C) were determined using the just‐about‐right scale evaluated by consumers. Then, a descriptive analysis was conducted. The panelists developed 16 descriptors, and determined the reference samples and the tasting procedure. The optimum infusing time–temperature combinations are approximately 3 min at 60C or 1 min at 80C. The intensity of fermented‐like flavor increased, but cut grass and floral flavor decreased with the lower‐graded tea leaf. Samples infused at 60C–3 min were sweeter but less bitter than samples at 80C–1 min. PRACTICAL APPLICATIONSThe sample preparation method and evaluating conditions developed in this study have been validated using both analytical and consumer studies. The protocols showed to be powerful in discriminating the sensory characteristics between the samples when conducting objective sensory analyses. The sensory lexicons and standards established should be useful to researchers and product developers who are working with flavors of green tea. Additionally, the sample preparation method and evaluation procedure introduced in this study are relatively straightforward, thus, making it possible for the general sensory scientist group to use an effective standardized method when conducting objective sensory analyses of green tea.

Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham

The effects of the inoculation of a mixed starter culture and vacuum packaging (during resting stage) on odour, appearance, texture and flavour of dry-cured ham were studied. After salting, half of the 36 processed hams were inoculated with a commercial starter culture containing lactic-acid bacteria, Gram-positive catalase-positive cocci and yeasts. Nine hams per group (inoculated and non-inoculated) remained vacuum-packaged during resting. External odour during the process, as well as appearance of the cut surface, texture and flavour on semimembranosus and biceps femoris of the final product were assessed. Vacuum packaging during resting caused an increase in white film and feedstuff flavour, as well as a decrease in aged flavour, hardness, fibrousness and overall liking. The use of the starter culture brought about an increase in feedstuff flavour, a decrease in sweetness, aged flavour, nutty flavour and overall liking and, only in vacuum-packaged hams, the development of a floral flavour, but had no significant effect on texture descriptors. The starter culture studied is considered inappropriate for the production of traditional Spanish dry-cured ham regardless of the type of resting used.

Effect of Supercritical Carbon Dioxide Decaffeination on Volatile Components of Green Teas

Volatile components in regular and decaffeinated green teas were isolated by simultaneous steam distillation and solvent extraction (SDE), and then analyzed by GC-MS. A total of 41 compounds, including 8 alcohols, 15 terpene-type compounds, 10 carbonyls, 4 N-containing compounds, and 4 miscellaneous compounds, were found in regular and decaffeinated green teas. Among them, linalool and phenylacetaldehyde were quantitatively dominant in both regular and decaffeinated green teas. By a decaffeination process using supercritical carbon dioxide, most volatile components decreased. The more caffeine was removed, the more volatile components were reduced in green teas. In particular, relatively nonpolar components such as terpene-type compounds gradually decreased according to the decaffeination process. Aroma-active compounds in regular and decaffeinated green teas were also determined and compared by aroma extract dilution analysis (AEDA). Most greenish and floral flavor compounds such as hexanal, (E)-2-hexenal, and some unknown compounds disappeared or decreased after the decaffeination process.

New Tea Parental Line, ^|^lsquo;MAKURA No. 1^|^rsquo;, for Breeding Cultivars with High Tannin and Caffeine Contents and a Flowery Flavor

'MAKURA No. 1' (Camellia sinensis var. assamica) is the first tea breeding cultivar that was selected for high tannin and caffeine contents from the genetic resources in the Makurazaki Station of the National Institute of Vegetable and Tea Science (NIVTS). Average tannin and caffeine contents of the 1st and 2nd crops of this cultivar were 24.6 and 5.5%, respectively. 'MAKURA No. 1' also has a strong floral flavor, and this trait was handed down to the progenies at a certain frequency. The results show that 'MAKURA No.1' can be used as a parental line for breeding cultivars with high tannin and caffeine contents and a floral tea flavor. 'MAKURA No. 1' was named 'Cha Chuukanbohon Nou 3' and registered as a parental line by the Ministry of Agriculture, Forestry and Fisheries (MAFF) in August 1998. It was registered based on the Seed and Seedlings Law in June 2002.

Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota

AbstractThis study assessed the effects of slope exposure, altitude and yield on several cup quality criteria of coffees from two altitude terroirs of Costa Rica, Orosi (between 1020 and 1250 m above sea level) and Santa María de Dota (between 1550 and 1780 m above sea level). East‐facing slopes gave beverages with generally superior attributes, probably owing to better exposure to morning sunlight. These beverages were mainly more acid: at Orosi an acidity score of 2.73 out of 5 was obtained (3.64 for Santa María de Dota) for eastern exposures, as opposed to 2.36 on average (3.28 for Santa María de Dota) for other exposures. In addition, a positive relation was found between altitude and taster preferences in both terroirs. A negative relation was also found between yield and beverage acidity at Santa María de Dota, where some coffee trees produced up to 13 kg of coffee cherry. Coffees from Orosi were characterised by a floral flavour, which depended on slope exposure, whilst coffees from Santa María de Dota displayed a chocolate taste, which was more marked at high altitude. In both terroirs the caffeine, trigonelline, fat, sucrose and chlorogenic acid contents were not well correlated with the sensory characteristics. Copyright © 2005 Society of Chemical Industry