Formation Of Taste Research Articles

Determination of the nutritional and biological value of semi-smoked sausage products made from beef

Sausage products belong to high-calorie products with their own taste and aroma and occupy a significant share in the meat products market of Kazakhstan. In the modern era, one of the most important directions in the creation of technology for meat products is to reduce the content of toxic substances in products and enrich their composition with vitamins, macro - and microelements through natural raw materials. The presented article shows the result of improving the quality indicators of finished products by adding vegetables to them in order to expand the range of semi-smoked beef sausages. Sausage products are meat products made from minced meat and heat – treated, their chemical composition and nutritional value are higher depending on the portion content, i.e. the content of complete proteins, irreplaceable polyunsaturated fatty acids, macro- and microelements and vitamins in the finished product the composition in the sausage recipe depends on the type and size of the portion. In the course of scientific work, it is planned to increase the nutritional and biological value of sausage by reducing the amount of nitrites and spices used in the production of sausages and adding vitamin-rich carrot juice instead. Carrot juice is a real depository of useful vitamins, micro and macroelements, and the antioxidants contained in it are able to prevent the appearance and development of malignant tumors. Especially vitamin A, which is contained in carrots, is characterized by strong antioxidant properties, it is formed from carotene, which enters our body, and it is easily absorbed through squeezed carrot juice. As a result of research, a recipe for new samples of semi-smoked sausages with the addition of carrot juice was created, a production technology was developed, and the nutritional and biological value of the resulting sausage product was determined. Carrot juice contributed to the formation of aroma, taste, color and high-quality characteristics of sausages.

Современные способы развития познавательной активности детей дошкольного возраста на занятиях по изобразительному искусству

This article examines the use of gaming technologies in the development of cognitive activity of preschool children using the example of the introduction of Advent Calendar technology in visual arts classes. In the process of analyzing the problem of developing the cognitive activity of preschool children by means of drawing, the author comes to the conclusion about the rationality of using innovative gaming technologies. As such, the use of the Advent Calendar technology is proposed. This approach in the work of a teacher of preschool and additional education can be identified as innovative, since it was introduced into the process of teaching and upbringing relatively recently, but certainly showed its effectiveness. Based on theoretical analysis and own observations, a conclusion was made about the effectiveness of using this technology in the formation of universal educational activities, curiosity, imagination, aesthetic taste and other personal qualities necessary for the successful development of a preschooler. The following research methods were used: the study and analysis of the thematic literature on the topic of the work, conducting a pedagogical experiment consisting of several stages, including diagnostics at the ascertaining and control stages. The relevance of the research is due to the need for a variety of learning processes in organizations of additional and preschool education and the introduction of modern innovative technologies in visual arts classes. This development meets not only the modern demands and needs of society, but also the requirements of the Federal State Budget. The article will be useful for educators, primary school teachers, as well as specialists interested in improving the system of preschool and additional education.

The free amino acid profiling of milk- and cereal-based Kyrgyz ethnic fermented beverages and their contribution to taste formation

The present study aimed to determine the content of 18 free amino acids (FAA), including 10 essential amino acids, in traditional fermented beverages and their umami, sweet and bitter taste potential. The FAAs of traditional dairy and cereal-based fermented beverages were measured using high-performance liquid chromatography (HPLC) with a diode array detector and derivatization with diethyl ethoxymethylenemalonate (DEEMM). FAA content and taste attributes with a focus on umami, sweet and bitter were presented for koumiss, ayran, carbonated ayran, boza, boza with sea buckthorn, and maksym. The ratio of free essential amino acids (EFAA) to nonessential (NEFAA) was in the range of 0.41-1.12 except for ayran (0.28), indicating that each type of beverage has a rich source of their respective essential FAA profile. FAA represented 24.68% of the total protein, with the highest value for koumiss. The respective taste property contribution of bitter FAAs was high in koumiss (51%) and carbonated ayran (56%), whereas sweet-tasting FAAs were dominant in jarma (52%). The distribution of taste-active amino acids in the formation of the corresponding tastes was distinct.

Formation of taste and aroma compounds by Maillard reaction during processing of food products

Formation of taste and aroma compounds by Maillard reaction during processing of food products

Interactive art objects as systems of attractors of the urban environment

The possibility of using art objects as a system of attractors of the urban environment is investigated. The results of research on the possibility of the influence of interactive art objects through artistic means on the perception and formation of modern urban space are presented. The results of the study allow us to conclude that the demand of society for a highly artistic environment is steadily growing. The placement of interactive art objects in an urban environment justifies itself from an economic point of view, contributes to the formation and development of the aesthetic taste of the population, allows citizens to draw attention to socially significant topics.

STORAGE AND QUALITY CONTROL OF ALCOHOLIC BEVERAGES

For the modern food industry, the key issues are quality control and product safety, as well as maintaining high quality products during storage. Dessert liqueurs are multicomponent liquids consisting of natural ingredients of various types – carbohydrates, proteins, phenolic compounds, contain minerals, tannins and pectins, organic acids, tannins, polysaccharides. These natural components are susceptible to oxidation, precipitation, and can lead to cloudiness in liqueurs. The problems associated with the storage of dessert liqueurs in Ukraine in order to study the most influential factors on the quality indicators of alcoholic beverages are analysed. The composition of dessert liqueurs plays a critical role in the formation of the finished drink. It is noted how various components influence the sensory characteristics and quality of the product, allowing the formation of an unsurpassed flavor profile of the liqueur. It is equally important to comply with all technological conditions in the production of liqueurs: production of semi-finished products, water preparation, compliance with temperature conditions, sterile containers. The factors influencing the stability of liqueurs are analysed. Thus, an increase in the content of extractive substances and the strength of drinks has a positive effect on the stability of liqueurs, including protection against cloudiness. The process of aging liqueurs is another criterion for obtaining the desired characteristics. It is noted that the duration and conditions of aging are of key importance for the formation of the unique taste and aroma of the drink. The formation of turbidity and sediment during storage of liqueurs was studied. The optimal temperature for storing liqueurs is above 12 ºС, but should not exceed (22–25 ºС); at lower temperatures there is a gradual deterioration in taste and aroma. It is considered that long-term storage of liqueurs is associated with the loss of bioactive substances, primarily antioxidants. The changes that occur in the finished drink during long-term storage are investigated, including the formation of biogenic amines and their impact on the quality of the product. The main factors influencing the quality and shelf life of drinks have been identified to formulate further ways to solve this problem.

Art journalism: formation of aesthetic taste or satisfying consumer demand?

The article is devoted to the consideration of the dual nature of art journalism, manifested in the trajectories of its development and the corresponding functions in the modern media space — cultural-educational and information-advertising. The author of the article interprets art journalism as a sphere of professional activity, the purpose of which is to form the aesthetic taste of the target audience and convey a set of values that have universal and national significance. Arts journalism is increasingly targeting a wider audience, as evidenced by trends towards deliberate simplification of text and increasing entertainment value. At the same time, the goals of art journalism — the preservation of cultural and national values, the comprehensive development of man, his education based on examples of world culture — are embodied in the implementation of the cultural and educational function of art journalism and, as a consequence, in the development of aesthetic taste using its tools and means. In an effort to satisfy the needs of the target audience for information about facts and cultural events, about works of various types of art, art journalism also implements an information and advertising function. The intentionality of art journalism is characteristic of both trajectories of its development in the modern media space: the formation of ideas, positions, and opinions naturally determines the emergence of expected emotional states in the addressee. The article proves that the information and advertising trajectory of art journalism organically complements the cultural and educational one: in any of the areas studied, the addressee is able to expand his cognitive and emotional experience in the cultural space, possessing creative potential. The cultural and educational trajectory of the development of art journalism cannot be implemented outside of information and entertainment: expanding the intended target audience by attracting attention to cultural and artistic events contributes to the representation of the news occasion from the perspective of organizing leisure time, deepening knowledge about a particular work of art or cultural figure and, as a result, ensuring and maintaining cultural balance in society

Comparative metabolomics profiling highlights unique color variation and bitter taste formation of Chinese cherry fruits

Chinese cherry [Cerasus pseudocerasus (Lindl.) G.Don], native to China, is an economically important fruit crop with attractive colors and delicious flavors. However, the specific metabolites present in cherry fruits have remained unknown. Here, we firstly characterized 1439 metabolite components of Chinese cherry fruits, predominantly including amino acids, flavonoids, and phenolic acids. Moreover, we screened ten biomarkers of Chinese cherry accessions by ROC curve analysis. Among 250 flavonoids, 26 structurally unique anthocyanins collectively determined fruit color, with cyanidins playing a dominant role. Differences in accumulated metabolites between anthocyanin and proanthocyanidin pathways were likely responsible for the variation in fruit color, ranging from yellow to black purple. Meanwhile, we found limocitrin-7-O-glucoside, along with eight other compounds, as underlying contributors to bitter off-taste experienced in fruits. This study provides insights into the regulatory network of metabolites involved in color variation and bitterness formation and genetic improvement of Chinese cherry fruits.

Vacuolar proteomic analysis reveals tonoplast transporters for accumulation of citric acid and sugar in citrus fruit.

Vacuole largely dictates the fruit taste and flavor, as most of the sugars and organic acids are stored in the vacuoles of the fruit. However, difficulties associated with vacuole separation severely hinder identification and characterization of vacuolar proteins in fruit species. In this study, we established an effective approach for separating vacuoles and successfully purified vacuolar protein from six types of citrus fruit with varying patterns of sugar and organic acid contents. By using label-free LC-MS/MS proteomic analysis, 1443 core proteins were found to be associated with the essential functions of vacuole in citrus fruit. Correlation analysis of metabolite concentration with proteomic data revealed a transporter system for the accumulation of organic acid and soluble sugars in citrus. Furthermore, we characterized the physiological roles of selected key tonoplast transporters, ABCG15, Dict2.1, TMT2, and STP7 in the accumulation of citric acid and sugars. These findings provide a novel perspective and practical solution for investigating the transporters underlying the formation of citrus taste and flavor.

Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process

This study used samples processed with an innovative manufacturing process to explore the dynamic changes of large-leaf yellow tea (LYT) in color, aroma, and taste substances, and the quality components were most significantly affected in the stages of first pile-yellowing (FP) and over-fired drying (TD). In this process, the moisture and temperature conditions caused chlorophyll degradation, Maillard reactions, caramelization reactions, and isomerization of phenolic substances, forming the quality of LYT. Specifically, chlorophyll degradation favored the formation of color quality; the taste quality was determined by the content of soluble sugars, amino acids, catechins, etc.; the aroma quality was dependent on the content changes of alcohols and aldehydes, as well as the increase of sweet and roasting aroma substances in the third drying stage. Additionally, twelve key aroma components, including linalool, (E)-β-ionone, 2,3-diethyl-5-methyl-pyrazine, etc., were identified as contributors to revealing LYT rice crust-like and sweet aroma formation mechanism.

УСЛОВИЯ ЭСТЕТИЧЕСКИ ПРАВИЛЬНОГО ФОРМИРОВАНИЯ РЕБЕНКА ЧЕРЕЗ МУЗЫКУ

In this article, the child's mind through music, the issues of formation of moral and faithful qualities are discussed. Child's mind, manners, faith, etc. The role of musical education in the development of qualities is considered. Correct and accurate organization of musical education is considered a condition for early formation of these qualities in children. Music plays a big role in the formation of aesthetics and ethical taste in children. Only a person who has a full-fledged aesthetic education knows, preserves and protects his language and dialect, gets to know its culture and history, respects the representatives of this people and respects their cultural values.

Identification of Novel Umami Peptides in Termitornyces albuminosus (Berk) Heim Soup by In Silico Analyses Combined with Sensory Evaluation: Discovering Potential Mechanism of Umami Taste Formation with Molecular Perspective.

In this study, 24 peptides were identified in Termitornyces albuminosus (Berk) Heim soup, 12 of which were predicted to possess an umami taste based on the BIOPEP-UWM or Umami-MRNN databases. Among these 12 peptides, four peptides (i.e., QNDF, QGGDF, EPVTLT, and EVNYDFGGK) exhibited the lowest affinity energy with the umami receptor type 1 member 1 (T1R1) subunit. Molecular docking and molecular dynamics simulation further confirmed the strong binding of these four umami peptides to the umami receptor T1R1/T1R3, with the EVNYDFGGK forming the most stable complex. After synthesizing the four peptides, their umami taste was validated through sensory and electronic tongue analyses with recognition thresholds ranging from 0.0938 to 0.3750 mmol/L. Notably, the EVNYDFGGK peptide displayed the strongest umami taste (recognition threshold, 0.0938 mmol/L). This study may contribute to the industrial development of T. albuminosus by providing a new understanding of the mechanism of its umami formation.

Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel.

This study explored the effect of yolk sphere on gel state and taste differences between whole boiled egg yolk (WBEY) and stirred boiled egg yolks (SBEYs). Optical microscopy, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) indicated that the WBEY was formed via the accumulation of yolk spheres, whereas the SBEY was a gel with a tight and ordered microstructure. The stirring disrupted the yolk sphere structure, leading to a homogeneous distribution of proteins and lipids in SBEYs, and a cross-linked network in gel was established with higher hardness and springiness. In the oral sensation simulation, WBEY had a higher saliva adsorption capacity and frictional force to oral soft tissue during swallowing than SBEY. This work contributes to a deeper understanding of the gel structure and taste of egg yolk, and provides a theoretical basis for the research on the formation of the gritty taste of egg yolks.

Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon

No proprietary starter cultures for crafting Chinese bacon. This study aimed to isolate Coagulase-negative Staphylococci (CNS) from Chinese bacon, identify their species, and evaluate their ability to produce biogenic amines (BAs), peptides, free amino acids (FAAs), and degrade proteins. Twenty-one isolates were deficient in hemolysis, DNase, and coagulase activities, and exhibited low amino acid decarboxylase activity. Further characterization revealed 11 CNS species showing protease, lipase, or nitrate reductase activities. Specifically, S. cohnii WX-M8 was able to degrade both sarcoplasmic and myofibrillar proteins, while S. saprophyticus MY-A10 was found to only degrade myofibrillar proteins. Both were able to reduce the BAs and increase the content of peptides around day 3. The meat fermented by these two CNS contained FAAs that are more conducive to taste formation, such as Glu and Asp, and reduced the content of bitter FAAs. These findings will provide insights into the use of CNS for Chinese bacon.

RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES

The ripening of cheese, caused by the combined effect of the fermentative enzyme and microflora of the bacterial starter, occurs in certain intervals of temperature, humidity and acidity of the environment which depend on the type of cheese. The composition of bacterial starters for hard cheese is important for formation of the finished product properties and affects the choice of technological regimes. Even minor changes in ripening conditions can significantly affect the microbiological, physicochemical, biochemical parameters, organoleptic properties, and safety of the target product. The aim of the investigation was to study the influence of ripening temperature regimes on the physicochemical, biochemical and organoleptic characteristics of hard cheeses with a low temperature of the second heating aged 30 days, produced using different compositions of bacterial starters. It was shown that the inclusion of lactobacilli Lactobacillus casei in the composition of the bacterial starter "Active" makes it possible to intensify proteolysis, and the using of aroma-forming lactic acid bacteria Leuconostoc mesenteroides in the starter culture "Active-LN" has a positive effect on the formation of the taste-aromatic composition and texture of the cheese. Changes in the microbiological parameters of cheeses at different stages of production were monitored and the sanitary and hygienic properties of the finished products were evaluated. It was established that cheeses produced both with the use of starter cultures "Active" and "Active-LN" had been ripened best at a temperature of 12–13°C. The products had a good taste and aroma with distinctive features of each type of cheese microbiota, a plastic consistency and a pattern with correctly shaped eyes, larger in cheese with "Aktiv-LN". Thus, the temperature 12–13°С and humidity 75–85% are adequate for the ripening of these cheeses and ensure the formation of a specific taste and aromatic composition of the products and the required level of maturation during 30 days.

Preferensi Masyarakat Terhadap Agroindustri Kerupuk Sagu Melalui Pendekatan Uji Organoleptik

Sago crackers are a local food agroindustry product that is being developed into food made from sago to support food diversification programs. This study aims to describe sago crackers' processing and test consumer preferences for sago crackers to develop the sago agroindustry. Respondents used by student consumers and the general public were 20 consumers using the five senses in the form of taste, aroma, texture, color, and packaging. The consumer's preference level test was conducted through an organoleptic approach test. The analytical technique used is descriptive quantitative using a Likert scale. The test results showed that the assessment of sago cracker products with the highest taste attribute was 45% (like), the highest texture rating was 56% (like), the highest aroma rating was 46% (like), and the highest color rating was 45% (neutral). Meanwhile, the highest packaging attribute assessment was 60% (do not like). Thus, consumer preferences for the attributes of crackers are, on average good, except for the packaging attributes, which are not good, so the packaging attributes need to be improved.
  

Влияние способа подготовки сырья для изготовления нативных стейков на их качественные показатели и органолептические характеристики

Purpose. Study of the influence of various methods of preparing raw materials for the production of native steaks on quality and organoleptic characteristics. Materials and Methods. The object of research was native beef steaks, which were made from raw materials obtained by various preliminary processing. Depending on the type of technological influences, the organoleptic characteristics of products (GOST 32125-2013), shear stress (GOST 52601-2006) and mechanical strength of meat (GOST 31797-2012) were studied. Results. As a result of the experiment, it was revealed that the experimental products (native steaks) had high organoleptic characteristics, namely: a more pronounced taste, color and aroma, consistency. This was achieved due to increased proteolytic activity of proteins, their faster splitting into amino acids, which affects the taste formation. Also, when using the developed method for preparing raw materials, a higher complex effect on meat proteins of proteolytic enzymes of the gastric tract (pepsin and trypsin) was noted and, as a result, an increase in the digestibility of the studied steaks. The methods and modes of preliminary exposure and processing of raw materials contribute to the increase of the hydrothermal effect, which improves their consistency, namely: the steaks processed by the proposed method had better organoleptic properties and more worthy results in terms of the tension of the slice of boiled meat – 350 H/m2, mechanical strength – 52.70%. All this can favorably affect the further development of finished products. Conclusion. It has been established that the use of the developed method of processing raw materials for the preparation of native steaks has a positive effect on the organoleptic characteristics of products, and also improves their quality indicators, which makes it possible to obtain products with good organoleptic characteristics, as well as quality characteristics.

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods

Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating dot patterns on chocolate surfaces. The dots were formulated from cocoa butter with emulsified water droplets containing the sweetener thaumatin. The number and surface arrangement of dots, which ranged from uniformly distributed patterns to concentrated configurations at the sample’s center and periphery, were varied while maintaining a constant total amount of thaumatin per sample. A sensory panel evaluated sweetness perception at three consumption time points, reporting a significant increase when thaumatin was concentrated on the surface. Specifically, an amplification of sweetness perception by up to 300% was observed, irrespective of dot pattern or consumption time, when compared to samples where thaumatin was uniformly distributed throughout the bulk. However, when thaumatin was concentrated solely at the sample center, maximum sweetness perception decreased by 24%. Conclusively, both the proximity of thaumatin to taste receptors and its spatial distribution, governed by different dot arrangements, significantly influenced taste responsiveness. These findings present a more effective technique to substantially enhance sweetness perception compared to traditional manufacturing techniques. This method concurrently allows for sensorial and visual customization of products. The implications of this study are far-reaching, opening avenues for industrially relevant AM applications, and innovative approaches to study taste formation and perception during oral processing of foods.

Critical taste substances and regulatory pathways of fresh lotus seed pulps at different ripeness stages

Previous reports about measuring flavor substances in lotus seeds focus on the nutritional quality. Currently, no research is devoted to the taste quality of lotus seeds. In this study, fresh lotus seeds' pulp at different ripeness stages was used to explore the critical taste substances and related regulatory pathways affecting the suitability of lotus seeds for fresh eating. Sweetness and umami were the basic flavors of low maturity, and astringency mainly existed in high maturity fresh lotus seeds. Fructose is a crucial factor affecting the suitability of fresh lotus seeds. During the ripening of lotus seeds, the increase of fructokinase (FRK) activity and related gene expression caused the decrease in fructose content. In contrast, the decrease in phosphoenolpyruvate carboxylase (PEPC) and NAD-malate dehydrogenase (NAD-MDH) activity was related to the decline of malic acid content in low maturity lotus seeds. The present study revealed the crucial taste substances and regulatory pathways of lotus seeds, which laid a theoretical foundation for the study of the taste formation mechanism of fresh lotus seeds.

Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes.

This study fristly investigated the taste quality formation and leaf conducting tissue changes in six types of Chinese tea (green, black, oolong, yellow, white, and dark) made from Mingke No.1 variety. Non-targeted metabolomics showed the vital manufacturing processes (green tea-de-enzyming, black tea-fermenting, oolong tea-turning-over, yellow tea-yellowing, white tea-withering, and dark tea-pile-fermenting) were highly related to their unique taste formation, due to different fermentation degree in these processes. After drying, the retained phenolics, theanine, caffeine, and other substances significantly impacted each tea taste quality formation. Meanwhile, the tea leaf conducting tissue structure was significantly influenced by high processing temperature, and the change of its inner diameter was related to moisture loss during tea processing, as indicated by its significantdifferent Raman characteristic peaks (mainly cellulose and lignin) in each key process. This study provides a reference for process optimization to improve tea quality.