Free Choice Profiling Research Articles

Mezcal Characterization Through Sensory and Volatile Analyses

Mezcal is a traditional beverage with relevant cultural and economic importance in Mexico, with different Protected Designation of Origin locations. This study focuses on creating a sensory lexicon for Mezcal with local producers by means of Free Choice Profiling. A selection of the most relevant descriptors was made to construct a sensory wheel. Subsequently, a sensory panel evaluated a total of 10 Mezcal samples using the sensory categories defined in the sensory wheel. Additionally, gas chromatography with mass spectrometry was performed to analyze volatile components’ contribution to the aroma and flavor descriptors. A total of 87 terms were selected for the sensory wheel, using 41 descriptors within 10 categories for odor modality and 46 more within 13 categories for flavor modality. The main volatile compounds that were identified were 37 esters, 17 alcohols, 12 ketals and 9 terpenes, which were the foremost contributors to the presence of several sensory descriptors and were also found in most of the Mezcal samples. The quantitative analysis results exhibited a higher floral odor for Mezcal of the Angustifolia variety and the highest smoked odor for an earthenware distilled Mezcal, thus proving that the selection of the descriptors from the wheel was appropriate for differentiating Mezcal samples from different origins, agave species and distillation processes. Therefore, the sensory wheel developed in this study can be used both as a quality control tool and as a marketing tool that allows producers to differentiate their products in the market.

Aktivitas Antioksidan dan Profil Sensori Minuman Sari Kacang Merah (Phaseolus vulgaris L.) dengan Penambahan Ekstrak Jahe Merah

The diversification and product development of kidney bean and ginger products have not yet been fully explored, especially in relation to antioxidant activity and sensory profiles. This study aims to evaluate the antioxidant activity, total phenolic compounds (TPC), sensory profile, and consumer acceptance of a kidney bean drink with added red ginger extract. Three variations of the kidney bean drink were tested, each containing different concentrations of red ginger extract: 0, 4, and 8%. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while TPC was determined using the Folin Ciocalteu method. Sensory analysis was conducted using the free choice profiling (FCP) method, with results analyzed through generalized procrustes analysis (GPA) to identify the sensory characteristics of the samples. Additionally, a hedonic test was used to assess the level of panelists' preference for each sample. The results showed that the addition of red ginger extract significantly affected (p<0.05) the antioxidant activity, TPC, sensory profile, and consumer acceptance of the kidney bean drink. Antioxidant activity demonstrated a substantial percentage of DPPH inhibition, ranging from 38.01 to 58.00%. TPC content values ranged from 0.91 to 1.80 mg GAE/g. The kidney bean drink exhibited various sensory attributes, including brown color, ginger aroma, caramel aroma, sweet taste, spicy taste, beany taste, liquid mouthfeel, creamy mouthfeel, spicy aftertaste, and beany aftertaste. The hedonic test results showed that panelists' preferences ranged from neutral to somewhat liking, with scores between 4.00 and 5.10.

Influence of thermal processing on sensory profile of crayfish meat

The present study examined the outcomes of boiling (BO), air frying (AF), and boiling combined with air frying (BO-AF) methods on the appearance, texture, taste, and flavor of crayfish meat through a combination of sensory and instrumental analyses. The Free Choice Profiling and Check-All-That-Apply results showed that the BO-AF group had the highest overall acceptability. The BO-AF group presented an attractive golden color, crispy outside, and tender inside characteristics in appearance and texture. However, there was a loss of umami and sweetness in crayfish meat from the AF and BO-AF groups compared to the control (CK) and BO groups. Crayfish meat was identified as containing 42 volatile compounds. Among them, aldehydes and heterocyclic compounds were the main volatile compounds in the AF and BO-AF groups. In particular, the pyrazine compounds were produced by the thermal decomposition of methionine and cysteine. They gave the crayfish meat of the AF and BO-AF groups their characteristic roasted aroma and good color. However, compared to the AF group, the BO-AF group had the characteristic baking aroma of the AF group, as well as a floral and fruity aroma due to the presence of the boiling treatment.

Sensory optimization of gluten-free hazelnut omelette and sugar-modified chestnut pudding: A free choice profiling approach for enhanced traditional recipe formulations.

The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers' preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf-life characterization were investigated in hazelnut omelette (gluten and gluten-free) and chestnut pudding (sugar and sugar-free) formulations. Results conducted by trained assessors using the free choice profiling (FCP) showed that hazelnut omelette samples were described as "creamy," "smooth," and "handmade." In addition, the texture obtained with the hazelnut omelette gluten-free version showed the softest textural profile analysis attributes, with lower values for hardness (2.43±0.36N), adhesiveness (-0.38±0.00gs) and gumminess (2.12±0.14). Furthermore, the shelf-life studies revealed a more golden color (>14.43 of a* CIELAB coordinate) and a lower moisture content (25.36%-43.59%) in the hazelnut flour formulation, in addition to the enrichment in terms of protein (8.36g/100g), fiber, and healthy fats. In the case of chestnut pudding, it was observed that the study parameters did not differ significantly from its sweetened analogue with positive attributes in FCP ("toasted," "fluffy," and "sweet"), positioning it as a viable alternative to sugar in this application. Therefore, both hazelnut flour in hazelnut omelette and oligofructose in chestnut pudding proved to be promising ingredients in the formulation of gluten-free and sugar-free developed products, offering attractive organoleptic and textural characteristics.

Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage

The application of ultrasound to dry-cured ham may be an option to improve the flavor of meat products storage at vacuum for long periods of time. To investigate the ultrasound-induced influence on flavor characteristics of ham, slices of 9 and 12 months of processing were vacuum packaged and stored at refrigerated temperatures up to 40 d to study the changes of volatile compounds by using solid phase micro-extraction (SPME) and GC-MS and their sensory profile by free choice profile (FCP). Besides, the changes in physicochemical properties (pH, humidity, water activity, color and composition) after ultrasound and storage were determined. Results showed that ultrasound changed the flavor profile of ham slices especially in 12 m hams and after 40 d of storage, with decreased level of linear and Strecker aldehydes and increased level of ketones and alcohols. Sensory results suggested that ultrasound favored the formation of cured and nutty odors with a higher impact in long processing hams (12 m) as observed in the volatile profile as well as increased redness without affecting other physicochemical properties. Therefore, ultrasound is a potential approach to improve the flavor and color characteristics of dry-cured ham slices during vacuum refrigerated storage.

Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation

SummaryThis study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast‐free bread by substituting gluten‐free flour with hazelnut and white bean flours. Yeast‐free bread containing a mixture of 30% hazelnut and white bean flours was found to have the lowest hardness (9.04 N) and the largest specific volume (1.51 mL g−1) compared to the reference gluten‐free bread (18 N and 1.43 mL g−1) using a mixture design. Hazelnut and bean flours improved the in vitro starch digestion, reducing rapidly digestible starch by 29% and increasing resistant starch compared to the reference bread. Free choice profiling sensory analysis revealed that the developed breads containing nuts and legumes differed from the standard gluten‐free formulation and a commercial product available on the market. The combined use of bean and hazelnut flours was demonstrated as functional ingredients for enhancement of nutritional, sensory and textural aspects.

Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating

Katuk (Sauropus androgynus) is an indigenous Indonesian plant, and the leaves are often consumed as fresh or processed vegetables. Despite its potential, there are no reports on the volatile compounds content and sensory profile of Katuk leaves after being processed using household scale heating. Therefore, this study aimed to determine the volatile compounds content and sensory profiles of Katuk leaves after household scale heating (steaming and boiling). The extraction of constituents was carried out using the headspace-solid phase microextraction method, followed by identification with gas chromatography-mass spectroscopy. The sensory profile analysis was performed using the free choice profiling method with untrained panelists. The analysis results showed the presence of 16 volatile compounds derived from 7 groups, including aldehydes (5 compounds), alcohol (3 compounds), other components (3 compounds), ketones (2 compounds), as well as benzene, terpenoids, and esters (1 compound). The dominant compounds found in fresh Katuk leaves were alcohol [(Z)-3-hexene-1-ol]. Meanwhile, aldehydes (benzaldehyde, nonanal, benzeneacetaldehyde, and (E)-2-pentenal) and alcohol (1-Heptanol and Nerolidol) were dominant in the steamed samples, with benzene (naphthalene) being predominantly found in the boiled samples. The sensory profile analysis results showed that fresh Katuk leaves had a grassy and earthy aroma with a grassy flavor, while the boiled samples had a smooth and juicy texture. The dominant attributes found in steamed Katuk leaves included moist, tender, and tasteless. Based on these findings, household scale heating could modify the composition of volatile compounds, thereby affecting the sensory profile. The results obtained were expected to serve as a foundation for the processing of Katuk leaves at both industry and household levels.

Qualitative behavioral assessment of dogs with acute pain.

Free Choice Profiling (FCP) methodology allows observers to qualitatively assess animal behavior using their own vocabulary. This study aims to investigate the ability of 3 different observer groups to recognize pain-related emotions in 20 dogs using FCP methodology, and to compare FCP data with the Glasgow Composite Pain Scale-Short Form (GCPS- SF) scores. The observer groups consisted of 10 dog owners, 10 veterinary students and 10 veterinarians. Ten healthy ("healthy") dogs and 10 dogs showing clinical signs of pain ("pain") were filmed, and the resulting 20 footages were shown to observers who were blind to the pain-related nature of the study. All observers described and scored animals' emotional expression using FCP; then, students and veterinarians scored all dogs using GCPS- SF. FCP data were analyzed using Generalized Procrustes Analysis (GPA). Spearman correlation coefficient (ρ) was used to determine the correlation among observer groups' FCP scores of the first two FCP dimensions (DIM1 and DIM2), and to compare GCPS-SF scores with FCP scores for the students and veterinarian observer groups. Each observer group reached a significant (p < 0.001) good consensus profile. "Healthy" dogs were mainly described as "quiet" and "lively", while the majority of "pain" dogs were considered "in pain" and "suffering". The correlation among FCP scores was high between owners' DIM1 and students' DIM1 (ρ = -0.86), owners' DIM2 and students' DIM2 (ρ = 0.72) and students' DIM2 and vets' DIM1 (ρ = 0.70). The correlation between GCPS-SF scores and FCP scores was high for students' DIM2 (ρ = 0.77) and for veterinarians' DIM1 (ρ = 0.92). Qualitative methods such as FCP could be used in association with semi-quantitative methods to evaluate the effect of pain on animal emotional expression. Observers' cultural background and personal experience did not substantially affect qualitative behavioral assessment in dogs with acute somatic pain.

Qualitative Behavioural Assessment of bonobo emotional expressivity across observer groups and zoo housing environments.

Human evaluation of animal emotional expressivity can inform animal welfare. Qualitative Behavioural Assessment (QBA) has been applied to domesticated and some non-domesticated animals, but its use in primates is limited despite their emotional expressivity. We aimed to develop and apply a QBA for bonobos (Pan paniscus) through two consecutive studies. We applied Free Choice Profiling (FCP) and the Fixed List methodology, respectively, in Study 1 and 2, and invited students and bonobo experts to rate video clips of zoo-living bonobos of different sexes and age classes, and before and after moving to a new enclosure. In Study 1, students described dimension 1 as ranging from 'quiet/calm' to 'angry/active' and dimension 2 from 'sad/anxious' to 'happy/loving'. Experts described dimension 1 ranging from 'quiet/relaxed' to 'nervous/alert' and dimension 2 from 'nervous/bored' to 'playful/happy'. Using a fixed list of descriptors, informed by findings from Study 1, students in Study 2 described dimension 1 as ranging from 'quiet/calm' to 'agitated/frustrated', and dimension 2 from 'sad/stressed' to 'happy/positively engaged'. Experts described dimension 1 as ranging from 'quiet/calm' to 'active/excited', and dimension 2 from 'sad/bored' to 'happy/positively engaged'. Students scored adults as more 'calm/quiet' and experts scored subadults as more 'happy/positively engaged'. Additionally, experts in Study 2 rated bonobos as more 'active/excited' in their new enclosure. Reliability was moderate to good for the dimensions. Additionally, animal-directed empathy of observers influenced QBA scores. This is the first time, FCP has been successfully used as a method to study primate emotional expressivity. Our findings show the promise of employing QBA in primate studies and in industry, with validation of additional metrics to enable its use for welfare-monitoring purposes.

Caracterização físico-química, teste de aceitação e análise descritiva de perfil livre de pão sem glúten desenvolvido com amido e farinha de trigo sarraceno brasileiro

ABSTRACT: Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of buckwheat flour, buckwheat starch, and rice flour in nine different proportions. The minimum and maximum limits for the components were 10% and 30% for buckwheat flour, 20% and 40% for buckwheat starch, and 50% and 70% for rice flour, aiming to create diverse gluten-free breads for evaluation. The utilized flours underwent characterization, and their micro- and macronutrient amounts, along with their amino acid compositions, were determined. Specific volume analysis, water loss determination, texture assessment, and sensory evaluations were conducted on the breads. It was observed that the proportion of starch and buckwheat flour directly influenced the specific volume and water loss during product storage. Through sensory analysis, the formulation with the highest acceptance and purchase intention among tasters was identified. Free-choice profiling analysis established the sensory profiles of the developed gluten-free bread formulations. According to tasters, the formulations exhibited characteristics of whole meal bread, noticeable softness, and a homogeneous alveolar distribution. The gluten-free bread was well-received by 124 tasters, with a purchase intention rate of 93.55%.

Sensomics-assisted key aroma molecules decoding of ginger-infused stewed beef

The utilization of ginger (Zingiber officinale Rosc.) is prevalent in beef cuisine for the purpose of flavor modification in China. The key aroma molecules in ginger-infused stewed beef were identified by sensomics methods. GC-MS (gas chromatography-mass spectrometry) identified 54 compounds. Nonanal, citral, β-bisabolene, α-terpineol, geraniol and endo-borneol were responsible for remarkable difference of stewed beef after ginger additions by orthogonal partial least squares-discriminant analysis (OPLS-DA). Seven aroma attributes were chosen for sensory analysis by check-all-that-apply (CATA) and free choice profiling method (FCP). Then, 23 compounds were perceived by gas chromatography-olfactometry (GC-O), and further quantified. Of these, 20 aroma-active compounds presented odor activity values (OAV) ≥ 1. Combined with aroma recombination and omission experiments, 19 compounds, including hexanal, β-myrcene, 2-acetylthiazole et al. were identified to be key contributors to characteristic aroma.

Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients

This study employs sensory evaluation, headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) techniques to investigate the effect of different pretreatment of fresh silver carp mince (running water rinsing 0, 1, or 2 times) and commercially frozen surimi on the odor characteristics of fish noodles. The free choice profiling (FCP) and check all that apply (CATA) sensory analysis methods were utilized to identify 10 characteristic descriptors, which include “grass, fish fragrance, unpleasant fishy, fatty, roast, ammonia, caramel, warmed-over, earthy, and mushroomy”. HS-GC-IMS and HS-SPME-GC-MS detected 80 and 37 volatile compounds (VCs) in fish noodles. The 1-Penten-3-ol, (E)-2-pentenal-D, hexanal-D, pentanal-D, (E,E)-2, 4-heptadienal-D contents were significantly correlated with “fish fragrance” and “unpleasant fishy”, and octanal, nonanal, heptanal, 2-methylpyrazine contents were significantly correlated with “warmed-over” flavor. The results of this study can be helpful for fish noodle quality improvement and industrial production.

Using qualitative behavior assessment to investigate the effect of tourist presence on the welfare in captive tigers (Panthera tigris) in three tourism facilities in Thailand.

Numerous facilities around the world offer tourists interactive experiences with captive tigers. Yet, the animal welfare implications of this practice have not been widely studied. This study aimed to investigate whether qualitative behavioral assessment (QBA) could: (i) provide a valid indicator of tiger's emotional state and (ii) be applied to assess whether unfamiliar human presence with hand-raised captive tigers had an impact on the emotional state of those tigers. To investigate this, QBA was applied to video clips of hand-raised captive tigers from three sites (two offering unfamiliar human interaction, Sites A and C, and one retirement site with no direct interactions, Site B) in Thailand. QBA allows inferences to be made about animal emotion on the basis of descriptions of behavioral expression. Analysis, using a free choice profiling methodology, was provided by observers (N = 38) split between three groups; tiger keepers and vets from the Thai venues (n = 12), UK-based animal behavior MSc and vet students (n = 16), and international tiger keepers (n = 10). Tigers (N = 35) were split between Sites A (n = 7), B (n = 18), and C (n = 10) and filmed at three time points; morning (0800-0930 h); midday, (1130-1230 h); and evening, (1630-1830h) totaling 105 clips. Using generalized procrustes analysis, a consensus profile was calculated for each observer group. Two meaningful dimensions of behavioral expression, explaining 75.0% of the variation, were observed across these groups: Dimension 1 (D1: "active"/"interested"/"agitated" to "relaxed"/"calm"/"chilled-out") and Dimension 2 (D2: "bored"/"stressed"/"frustrated" to "relaxed"/"curious"/"interested"). There was clear agreement between the three observer groups in terms of tiger emotional expression along D1. However, agreement was more variable on D2. The behavioral expression on D1 was not significantly affected by site but was significantly affected by an interaction between age and time of day. Time of day also affected scores on D2, with the Thai observer group also showing an effect of site. During the midday period, when unfamiliar humans were present, all tiger age groups showed more positive behavioral expressions on D1 (lower scores: "relaxed"/"calm"/"chilled-out") and more negative behavioral expressions on D2 (higher scores: "bored"/"stressed"/"frustrated"), which could indicate that the presence of unfamiliar humans was a stressor. However, tigers in the retirement Site C also displayed similar behavioral expressions, which could indicate a deeper welfare issue. With further development, QBA could be used as part of a valid tool for long-term measurement of behavioral expression in captive tigers.

Development of a fixed list of descriptors for the qualitative behavioral assessment of thoroughbred horses in the racing environment.

Horse racing is a major sport practiced worldwide. The environment to which horses are exposed during race meetings can influence their behavior. However, to the best of our knowledge, a method for assessing a horse's response to its surroundings during the pre- and post-race periods has not yet been reported. This study aimed to create a standard list of descriptors for use in a qualitative behavioral assessment (QBA) focused on assessing the emotional expressivity of horses before and after racing events. Seventy pre- or post-race 30-second videos of horses were randomly selected from our database of 700 videos. A panel of 8 experienced equine sports medicine specialist veterinarians watched a 60 min presentation on QBA. The panel then watched all videos randomly, simultaneously, individually, continuously, and without any verbal interaction, describing the descriptors related to the emotional expressivity of the horse after each video using a method known as free-choice profiling (FCP). The initial selection of descriptors was based on those indicated by more than one evaluator in the same video, or descriptors with more than 20 occurrences. The second selection was performed based on the content validity index (CVR) to select the descriptors retained in the previous step. Another panel of six veterinarians scored each of the descriptors retained for content validity on a visual scale. Interobserver reliability was estimated using the intraclass correlation coefficient (ICC) and its respective 95% confidence intervals (CI). A natural language processing (NLP) algorithm was used to analyze the behavior (positive or negative polarity) of the descriptors based on the lexicoPT package of R software. NLP analysis considered the descriptors "agitated," "troubled," "restless" and "irritated" to have a negative polarity, while "focused," "relaxed" and "peaceful" had a positive polarity. In the principal component analysis (PCA), descriptors in a negative state were associated with each other and inversely associated with descriptors in a positive state. We conclude with a fixed list of descriptors to be used in a QBA to assess emotional and welfare expressivity in racehorses' pre- and post-race environments.

110 Using qualitative behavior assessment to investigate horse well-being during equine assisted activities

The objective of this study was to explore whether horses’ emotional well-being could be determined using qualitative behavior assessment (QBA) and if equine assisted activities (EAA) had a significant impact on their welfare. QBA is a methodology that has gained recent scientific validation and is considered an accurate welfare-monitoring tool. It is the analysis of subtle changes within body language to capture the expressive quality of the whole animal. Implementation of this technique involved recruitment of observers (19 students) to watch video recordings of horses. There was no requirement of prior horse experience. The first part of this project utilized free choice profiling (FCP) in which observers generated their own qualitative descriptors of behavior after watching 6 video clips of 5 min each. The second part required them to quantitatively rate a horse's expression of each term from a 30 min video recording. Video clips for the first part were a subset of the recordings used in the second part and involved the same horses. Ratings were completed on a Visual Analogue Scale (VAS). Videos were collected during weekly sessions over an 8-wk period and consisted of either 30 min of a horse assigned to an adaptive horsemanship lesson with a veteran (EAA, n = 6,20.3 ± 1.9 yrs, mean ± SE) or standing control with no interaction (CON, n = 6, 13.8 ± 1.7 yrs). The data generated were analyzed using a generalized procrustes analysis (GPA) and produced a significant (P = 0.001, T-critical = 18.3, T-value = 109.7) consensus profile configuration explaining 41.2% of the variation between horses. Component 1 was positively correlated with terms such as “stressed” and “anxious” and negatively correlated with terms including “calm,” “patient,” and “comfortable.” A repeated measures ANOVA with fixed effects of treatment and week and random effect of horse was used to analyze horse scores on the first and second components. Statistically different means were separated using Tukey's method. Significance was set at P ≤ 0.05. Scores on component 1 differed significantly (P = 0.0003) between EAA and CON horses with EAA horses being rated as calmer, more patient, and more comfortable. QBA was an effective means in determining horse well-being. EAA resulted in less stress than the standing control.

Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water.

Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA). In the present study, water samples were evaluated using DA, FCP, and PSP with open-ended questions to compare the sensory profiles. Ten bottled water samples and one filtered water sample were evaluated by a trained panel for DA (n = 11), a semi-trained panel for FCP (n = 16), and naïve consumers for PSP (n = 63). The results were analyzed using principal component analysis for DA and multiple factor analysis for FCP and PSP data. The water samples were discriminated by their total mineral content, which was mainly associated with heavy mouthfeel. The overall discrimination patterns for the samples were similar between FCP and PSP, whereas DA showed different patterns. Sample discrimination through confidence ellipses from DA, FCP, and PSP showed that two consumer-oriented methodologies distinguished samples more clearly than DA. Throughout this study, consumer-oriented profiling methodologies were able to be used to investigate sensory profiles and provide rich information on consumer-derived sensory attributes even for subtly different samples.

Effect of Viscosity on Sensory Profile and Consumer Perception: Case Study of Soup- Based Products

Saltiness perception is affected by both extrinsic factors, such as like packaging, receptacle or external environment, and intrinsic factors including sweetness, sourness, and viscosity. This research aimed to study the saltiness perception and sensory profiles of different types of soups. Regarding the effect of xanthan gum, additions of different concentrations of xanthan gum responded to different viscosities in soup samples significantly. Chicken clear soup and Tomyum clear soup without xanthan gum had the significantly lowest viscosity, while Tomyum cream soup and Phanaeng curry with 0.25% xanthan gum had the significantly highest viscosity. Free Choice Profiling showed the first and second dimensions accounted for more than 80% of all soups samples. For the chicken clear soup, both time and xanthan gum only affected the viscosity. According to the consumer test, it was found that xanthan gum had a significant effect on the thickness intensity of all soups, while there was no found significant effect on saltiness perception and acceptance in all types of soup in this study.

Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (&lt;i&gt;Cosmos caudatus&lt;/i&gt;)

&lt;abstract&gt; &lt;p&gt;Kenikir (&lt;italic&gt;Cosmos caudatus&lt;/italic&gt;) can be used in the preparation of raw and cooked vegetables in some Indonesian dishes. The cooking process may affect the appearance, chemical properties, and flavor of kenikir. This study aims to determine the effect of household scale cooking on the volatile compounds, sensory profiles, and hypotensive activity of kenikir. Fresh kenikir samples and samples boiled or steamed at 100 ℃ (for 3 and 5 minutes) were analyzed for volatile compounds compositions (solid-phase microextraction-Gas chromatography-mass spectrometry, SPME-GCMS), sensory profiles by free choice profiling, and in-vivo study by using stroke-prone spontaneously hypertensive rats (SHRSP)—a model of spontaneous hypertension. The GCMS analysis identified 30 volatile compounds from 5 compound groups, namely alcohols (2 compounds), benzenes (3 compounds), esters (3 compounds), monoterpenes (10 compounds), and sesquiterpenes (12 compounds). Several compounds, namely (Z)-3-hexenol, α-cadinol, and 3-carene were only detected in fresh kenikir, whereas β-myrcene and β-elemene compounds were only identified after cooking. The principal component analysis of sensory attributes associated fresh kenikir with bright color and minty taste, steamed kenikir with floral aroma, and boiled kenikir with juicy, moist, tender, and smooth texture. Furthermore, a hypotensive effect was shown in the water extract of kenikir after 2 and 4 hours of single oral administration in SHRSP. In summary, the heating process (boiled and steamed) of kenikir has changed its volatile compound composition, which can affect its sensory profiles. In addition, the water extract of kenikir can diminish hypertension in SHRSP.&lt;/p&gt; &lt;/abstract&gt;

Application of QBA to Assess the Emotional State of Horses during the Loading Phase of Transport.

To identify feasible indicators to evaluate animals' emotional states as a parameter to assess animal welfare, the present study aimed at investigating the accuracy of free choice profiling (FCP) and fixed list (FL) approach of Qualitative Behaviour Assessment (QBA) in horses during the loading phase of transport. A total of 13 stakeholders were trained to score 2 different sets of videos of mixed breed horses loaded for road transport, using both FCP and FL, in 2 sessions. Generalized Procustes Analysis (GPA) consensus profile explained a higher percentage of variation (80.8%) than the mean of 1000 randomized profiles (41.2 ± 1.6%; p = 0.001) for the FCP method, showing an excellent inter-observer agreement. GPA identified two main factors, explaining 65.1% and 3.7% of the total variation. Factor 1 ranging from 'anxious/ to 'calm/relaxed', described the valence of the horses' emotional states. Factor 2, ranging from 'bright' to 'assessing/withdrawn', described the arousal. As for FL, Principal Component Analysis (PCA) first and second components (PC1 and PC2, respectively), explaining on average 59.8% and 12.6% of the data variability, had significant agreement between observers. PC1 ranges from relaxed/confident to anxious/frightened, while PC2 from alert/inquisitive to calm. Our study highlighted the need for the use of descriptors specifically selected, throughout a prior FCP process for the situation we want to evaluate to get a good QBA accuracy level.

Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages

The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors (proline, ornithine and thiamine), and their role in sausage aroma. To this end, the precursors were added to the formulation of sausages, which were submitted to a fermentation and drying process. The sausage aroma was analyzed by olfactometry technique and Free Choice Profile sensory analysis. The results showed that the addition of precursors impacted the aroma, and reduced the level of oxidation in the final sausages while microbial differences were mainly observed in Orn-sausages. Among the aroma compounds detected only 2-methyl-3-(methylthio)furan verified the effect of thiamine supplementation and the impact on the cured and savoury odours detected in Thia-sausages by Free Choice profile sensory analysis, while no clear effect could be attributed to specific volatile compounds in the nitrogen supplemented sausages.