Fruity Flavor Research Articles

Proteomics-guided isolation of a novel serine protease with milk-clotting activity from tamarillo (Solanum betaceum Cav.)

Tamarillo is widely grown in Yunnan Province, China, and has been found that it can be used in cheese-making with a distinctive fruity flavour. However, this primary component responsible for curdling milk remains unclear. This study aimed to identify the main component in tamarillo responsible for curdling milk using proteomics and ammonium sulphate (AS) precipitation. Herein, 3199 proteins were identified in tamarillo, of which 546 exhibited hydrolase activity. In particular, a novel serine protease with milk-clotting activity (MCA) and a molecular weight of 79.1 kDa, named “MCP746”, was isolated from tamarillo. The milk-clotting proteases (MCPs) from tamarillo exhibited the highest MCA at 80 °C and stability under incubation temperatures below 70 °C, pH range of 5–8, and NaCl concentrations below 1 mol/L. This study revealed that serine protease is the primary MCPs of tamarillo along with a characterization of its milk-clotting characteristics, providing valuable insights into its potential application in cheese-making.

Characterization of Changes in Ripening Process of Volatile Apple Compounds Based on HS-SPME-GC-MS Analysis

The aim of this study was to identify the aromatic compounds present in different apple varieties and to gain insights into the changes in the aromatic compounds during ripening. Three apple varieties (“Red Astrachan”, “Ning Qiu”, and “Golden Delicious”) at different stages of ripening were selected for this study; their peel and pulp were analyzed via headspace solid-phase microextraction (HS-SPME)–gas chromatography–mass spectrometry (HS-SPME-GC-MS), and 30 volatile compounds were identified. The samples’ differences were analyzed using heat map cluster analysis, principal component analysis (PCA), and an independent samples t-test. The results showed that the content of aromatic compounds in the peel was higher than that in the pulp. The relative content of esters in the aromatic compounds of the three apple varieties followed the order of pulp > peel and “Ning Qiu” > “Golden Delicious” > “Red Astrachan”. This suggests that “Ning Qiu” combines the advantages of its parents in terms of its aroma content. The highest concentrations of aroma compounds in “Red Astrachan” and “Ning Qiu” accumulate before the ripening stage, and care should be taken to choose an appropriate harvesting time according to the different needs during production. The main compounds of “Red Astrachan” are aldehydes and C8 esters, while those of “Ning Qiu” and “Golden Delicious” are alkenes and esters. After analyzing the relative odor activity values (rOAVs) of key volatile compounds and their aroma descriptors during the harvest period, acetic acid pentyl ester, butanoic acid hexyl ester, hexanoic acid hexyl ester, and 2-ethyl-1-Hexanol were found to contribute the most to the overall flavor of the peel and pulp. “Ning Qiu” combines the parental advantages of the concentrated peel of “Red Astrachan” and the astringent pulp of “Golden Delicious”, with compounds in its composition that give a pleasing aroma. Mature “Ning Qiu” fruits have a more intense aroma and fruity flavor. The development of flavor-specific varieties has provided the theoretical basis for future research in molecular hybridization, molecular-assisted breeding, and the molecular biology of apple flavor synthesis and metabolism.

Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation

Cold brew coffee is popular with consumers due to its simple preparation and unique taste. However, traditional cold brew coffee extraction is time consuming and inefficient, which can be improved by ultrasound-assisted extraction to enhance the product market potential. In this study, the flavor profiles and sensory differences of coffee prepared at three different ultrasonic temperatures, as well as traditional cold brew and hot brew coffee, were evaluated by consumer-based sensory evaluation, Rate-All-That-Apply, combined with the determination of the content of volatile and non-volatile components. The results showed that ultrasound assisted cold brew coffee prepared at 25 °C had a good extraction effect, with chlorogenic acid (CGA) and organic acid contents of 1.05 mg/mL and 0.97 mg/mL, respectively, which were higher than the traditional cold brew coffee obtained after 12 h of preparation, with contents of 0.53 mg/mL and 0.85 mg/mL, respectively. And the total content of volatile compounds can almost reach the results of traditional cold brew for 12 h, which were 1.25 mg/kg and 1.42 mg/kg, respectively. Sensory evaluation indicated that ultrasonic treatment enhanced the sensory attributes such as nutty and cocoa flavors in the coffee. Consumers preferred the cold brew coffee obtained via ultrasound-assisted extraction. These samples presented higher levels of sweetness, floral, and fruity flavors, which were associated with 2,5-Dimethyl-3-(2-methylpropyl)pyrazine, 2,3-Dimethyl-5-(3-methylbutyl)pyrazine, (S)-(+)-4-sec-Butylpyrazole, and styrene. In this study, we demonstrated that ultrasound-assisted extraction can help reduce the time to prepare cold brew coffee and make it possible to commercialize ultrasound-assisted cold brew coffee.

Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea

Smoked Lapsang Souchong tea (SLST) is a distinctive black tea known for its smokey, fruity, and pine flavor. This study analyzed the aroma dynamic changes during the whole manufacturing process of SLST utilizing E-nose, HS-SPME-GC–MS, and HS-SPME-GC-O-MS. Fresh tea leaves primarily contain green and floral volatiles, such as (E)-2-hexenal (OAV 33.41) and linalool (OAV 313.88). Withering and drying processes introduce pinewood smoke-derived phenolic and terpenoid compounds, such as guaiacols (OAV 77.05) and α-terpineol (OAV 1.08), crucial for the tea's smoky and woody aroma. The study further highlights glycoside hydrolysis and lipid oxidation pathways in generating key tea-derived volatiles during fermentation, contributing to the fruity and floral notes in SLST. Pinewood smoke was identified as a major source of smoky volatiles, with longifolene and α-terpineol being unique to pinewood. These findings elucidate the formation pathways of the key volatile compounds and the impact of traditional processing on SLST's aroma profile.

Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing

Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery–fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive tea cultivars, such as Jinmudan, using defined production methodologies. In this study, the during-processing tea leaves of innovative black tea were applied as materials, and we selected a total of 45 VFADs, comprising 11 derived aldehydes, nine derived alcohols, and 25 derived esters. Furthermore, the dynamic variations of these VFADs were uncovered. Transcriptome analysis was performed to identify genes involved in the LOX (lipoxygenase) pathway, resulting in the identification of 17 CsLOX genes, one hydrogen peroxide lyase (CsHPL) gene, 11 alcohol dehydrogenases (CsADH) genes, 11 genes as acyl CoA oxidase (CsACOX) genes, and three allene oxide synthase (CsAOS) genes. Additionally, the expression levels of these genes were measured, indicating that the processing treatments of innovative black tea, particularly turn-over and fermentation, had a stimulation effect on most genes. Finally, qRT-PCR verification and correlation analysis were conducted to explain the relationship between VFADs and candidate genes. This study aims to provide a reference for illuminating the formation mechanisms of aroma compounds in innovative black tea, thereby inspiring the optimization of innovative processing techniques and enhancing the overall quality of black tea.

Analysis of Aroma Characteristics of 'Binzi' and 'Xiangguo' Apple-Ancient Cultivars in China.

'Binzi' (BZ) (Malus domestica subsp. chinensis var. binzi Li Y.N.) and 'Xiangguo' (XG) (Malus domestica subsp. chinensis var. xiangguo Li Y.N.) are the ancient cultivars in China. The BZ fruits have a low-fragrant flavor on harvest day but a high-fragrant flavor after storage at room temperature, while the XG fruits have a stronger flavor when mature. 'Starking' (SK) and 'Golden Delicious' (GD) fruits have a rich flavor and are recognized by all countries in the world. However, information on the differences between ancient Chinese cultivars and Western apple cultivars in aroma compounds remains unknown. The apple fruits were collected for continuous two years. Aroma compounds in the skin and pulp of the fruits were detected at room temperature (20 ± 1 °C) during storage. The dynamics of VOCs in BZ and SK fruits were more similarly reflected in esters, while those of XG and GD fruits were reflected in aldehydes and alcohols. Ethyl 2-methylbutyrate, with an extremely low odor threshold, was the main source of typical apple flavor in SK, BZ, and XG fruits, while hexyl acetate was the source of the banana flavor in GD fruits. 6-methyl-5-hepten-2-one and β-damascenone were the important ketones produced in the later stage of storage, derived from the carotenoid metabolism pathway and providing a citrus and rose flavor to the four apple cultivars. SK had the highest number of characteristic aroma components, which were mainly derived from the amino acid metabolism pathway, providing fruits with a sweet and fruity flavor. Although the characteristic aroma components of GD were derived from the fatty acid metabolic pathway, the number of volatile esters was lower. Ethyl butyrate, derived from the saturated fatty acid metabolism, had the highest content in BZ, providing a pineapple flavor; the flavor of XG was mainly derived from ethyl 2-methylbutyrate, 6-methyl-5-hepten-2-one, and β-damascenone. Therefore, we suggest BZ and XG apples as the aroma-breeding material with which to enrich new cultivars' aroma components, derived from the fatty acid metabolism and carotenoid metabolism pathways, respectively.

The effect of rosé wine colors on expected flavor and tastiness: A cross-modal correspondence explanation

How and why do wines with different colors influence consumer responses? Despite strong evidence from research on cross-modal correspondences that food and drink colors influence flavor perceptions and subsequent consumer responses, it is unclear from the wine literature whether consumers prefer paler or slightly darker colors of rosé. The aim of this research is twofold: (1) identify from an existing set of (relatively pale) prototypical color shades of Rosé de Provence what specific color (paler vs. slightly darker) leads to more positive consumer responses and (2) shed light on the underlying mechanisms that explain this relationship. Using a large sample of French wine consumers (n = 601), we test our hypotheses via a within-subjects design experiment. We first examined the effect of five shades of Rosé de Provence wines (nacre, light melon, sand, melon, and peach) on consumer responses (willingness to pay, willingness to buy, color liking). To further investigate the underlying roles of fruity flavor and expected tastiness (in that order), we conducted a series of two-condition within-subjects serial mediations. Our findings consistently show more positive consumer responses for Rosés de Provence with peach and melon shades (i.e., slightly darker colors) compared to nacre, light melon, and sand shades (i.e., paler colors). Further, a stronger association between slightly darker colors and fruity flavor enhances expected tastiness, which leads to more positive consumer responses. Our findings provide key theoretical contributions and managerial implications by suggesting consumer responses for Rosés de Provence and corresponding explanations based on cross-modal correspondences.

Tuning and modeling cheese flavor.

Flavor is a major sensory attribute affecting consumers' preference for cheese products. Differences in cheesemaking change the cheese microenvironment, thereby affecting cheese flavor profiles. A framework for tuning cheese flavor is proposed in this study, which depicts the full picture of flavor development and modulation, from manufacturing and ripening factors through the main biochemical pathways to flavor compounds and flavor notes. Taking semi-hard and hard cheeses as examples, this review describes how cheese flavor profiles are affected by milk type and applied treatment, fat and salt content, microbiota composition and microbial interactions, ripening time, temperature, and environmental humidity, together with packaging method and material. Moreover, these factors are linked to flavor profiles through their effects on proteolysis, the further catabolism of amino acids, and lipolysis. Acids, alcohols, ketones, esters, aldehydes, lactones, and sulfur compounds are key volatiles, which elicit fruity, sweet, rancid, green, creamy, pungent, alcoholic, nutty, fatty, and sweaty flavor notes, contributing to the overall flavor profiles. Additionally, this review demonstrates how data-driven modeling techniques can link these influencing factors to resulting flavor profiles. This is done by providing a comprehensive review on the (i) identification of key factors and flavor compounds, (ii) discrimination of cheeses, and (iii) prediction of flavor notes. Overall, this review provides knowledge tools for cheese flavor modulation and sheds light on using data-driven modeling techniques to aid cheese flavor analysis and flavor prediction.

Chemical Characterization of Cider Produced in Hardanger—From Juice to Finished Cider

Our investigation delves into the previously uncharted territory of cider composition from Norway. This study aimed to obtain an overview of the qualitative and quantitative compositions of general chemical parameters, polyphenols (individual and total expressed as gallic acids equivalents), selected esters, and selected C6-alcohols in ciders with the PDO label Cider from Hardanger. In total, 45 juice and cider samples from the fermentation process were collected from 10 cider producers in Hardanger in 2019, 2020, and 2021. Individual sugars, acids, ethanol, and 13 individual phenols were quantified using HPLC-UV/RI. Seven ethyl esters of fatty acids, four ethyl esters of branched fatty acids, ten acetate esters, two ethyl esters of hydroxycinnamic acids, and four C6-alcohols were quantified using HS-SPME-GC-MS. For samples of single cultivars (‘Aroma’, ‘Discovery’, ‘Gravenstein’, and ‘Summerred’), the sum of the measured individual polyphenols in the samples ranges, on average, from 79 to 289 mg L−1 (the lowest for ‘Summerred’ and highest for ‘Discovery’ and ‘Gravenstein’). Chlorogenic acid was the most abundant polyphenol in all samples. Ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl isobutyrate, ethyl 2-methylbutyrate, isoamyl acetate, and hexanol were present at concentrations above the odour threshold and contributed to the fruity flavour of the Cider from Hardanger.

Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature

This study aimed to elaborate the biochemical and chemosensory characteristics of doubanjiang fermentation via a two-stage controlled temperature. HL group with variable temperature (40 °C → 30 °C) and NTF group fermented following traditional technique were prepared and their volatile and non-volatile metabolites were compared through multivariate statistical analysis. HL group favored the accumulation of amino acid nitrogen, free amino acids and organic acids in the early stage and maintained adequate total acids and biogenic amines in the mid-late stage. HL group also had preferred jiang and fruity flavor through sensory evaluation. A total of 116 volatile metabolites were identified in HL or NTF groups and 22 marker volatile metabolites were screened through the combinational use of OPLS-DA and Random Forest analysis. Stronger anti-oxidant ability was observed in HL group while adequate number of acidic compounds and biogenic amines were ensured. This indicated that the two-stage controlled temperature fermentation was beneficial for doubanjiang fermentation.

Knowledge, attitude, and frequency of hookah smoking among medical students

Background Hookah or waterpipe smoking use is a developing trend in the many populations, especially among the young age group. Hookah users are exposed to many of the same toxic compounds or by-products as cigarette users with a higher level of harmful effects. Aim of the study To assess frequency, knowledge, attitude health behavior toward the risks and complication of cigarettes smoking and hookah in particular of Al-Kindy medical students. Materials and methods A cross-sectional study was conducted from December 2022 to April 2023 to assess frequency of Hookah smoking among 507 medical students at Al-Kindy Medical College. An online questionnaire by Google forms was used to collect the data. Results The total participants students were 507 who studied at Al-kindy College of Medicine in different stages. Males were constituted 63.1% and the rest were females (36.9%). Regarding smoking habit, 31.95% (162) of them were smoker and the rest 68.05% (345) were not smoker(p = 0.000). Most of them had mixed type of smoking (cigar, hookah, and vape) (14.19%). (0.000) that it had an effect on general health (46.1%), lung (68.8%), larynx (67.1%), heart, blood pressure, diabetes but not bladder, stomach, COVID-19 transmission. There is a significant increase (63.5%) (p = 0.000) regarding their attitude that hookah had a significant amount of tobacco, no benefit of fruity flavors (62.3%), and no relaxation effect (90.53%). Conclusions There is a significant decrease in smoking habits among medical students due to their knowledge of its negative effects on health.

Optimizing commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination strategy

This study attempted to improve commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination. Using raw coffee beans as materials, anaerobic germination was conducted with 5 g/100 g of flavor precursors (sucrose, glucose, fructose). The chemical composition and sensory quality of roasted coffee beans were analyzed. Results showed that adding flavor precursors facilitated the harmonization of water-soluble chemical components and altered aroma characteristics. Specifically, the inclusion of flavor precursors significantly increased the levels of 5-Hydroxymethylfurfural and volatile aldehydes. Principal component analysis (PCA) on chemical composition dataset revealed 48.7% variability. Sensory analysis, employing the Specialty Coffee Association (SCA) cupping protocol, demonstrated that combining flavor precursors with anaerobic germination transformed coffee flavor properties, enhanced quality, and substantially increased sensory scores (p < 0.05). Sucrose supplementation produced the highest sensory score and intensified fruity flavor attributes. Therefore, adding different flavor precursors forms distinct flavor characteristics, conducive to further improving the quality of germinated coffee.

The relative importance of postharvest eating quality and sustainability attributes for apple fruit: A case study using new sensory–consumer approaches

Consumer-sensory methods based on check-all-that-apply (CATA) for texture and flavour terms and conceptual descriptors offer alternatives for characterising eating quality. In this study, ‘Red Delicious’, ‘Gala’ and ‘Scilate’ apples (Malus domestica Borkh.), which were of comparable instrumental firmness, and similar in crispness and apple flavour, evoked profoundly different consumer responses. Mean liking scores from 122 consumers were 7.1 (∼like moderately), 5.8 (∼like slightly), and 5.1 (∼neither like nor dislike) for ‘Scilate’, ‘Gala’, and ‘Red Delicious’ respectively, and cluster analysis indicated three consumer-segments: one that preferred ‘Scilate’ over the other cultivars (62 % of consumers), another that liked ‘Scilate’ and ‘Gala’ equally over ‘Red Delicious’ (26 %), and a small third segment that liked ‘Red Delicious’ and ‘Gala’ equally over ‘Scilate’ (12 %). In the associated experimental auction, consumers were provided with $US3, and the mean bids for ‘Scilate’, ‘Gala’, and ‘Red Delicious’ reflected the pattern of consumer liking at $US1.72, $US0.79, and $US0.52, respectively. Correspondence analysis plots of CATA data indicated that ‘Scilate’ was associated with sensory descriptors sweet, fruity, tropical and pear flavours and positive conceptual descriptors including exciting, complex, unique, premium, yummy, intense, and powerful. ‘Gala’ and ‘Red Delicious’ were associated with sensory descriptors including old, mealy, bland, green-grassy and sour-acidic and negative conceptual descriptors dissatisfied, inferior, boring, disappointing, and uninspiring. A best-worst scaling methodology was used to elicit consumers’ priorities regarding the aspects of apple quality and production sustainability. Despite the profound differences in eating quality uncovered in the hedonic and CATA tasks, the statement ‘tastes like the best apple eaten today’ was assessed as being only 23 % as important as the statement ‘grown in a way that is sustainable and does not harm the environment’ in consumer choices. This notable outcome was contradicted in a matching online study changing the eating quality statement ‘tastes like the best apple eaten today’ to ‘Crisp, juicy and sweet’ (the attributes most frequently identified in the sensory CATA). This suggests that trade-offs between eating quality and sustainability are subject to context effects associated with whether taste is an experienced or imagined factor. There is an urgent need to better understand how consumers’ needs for sustainability in the food production system might alter what is acceptable in terms of eating quality.

Indian gooseberry (Emblica officinalis Gaertn) drink spiked with spices-Immunomodulatory properties

Indian gooseberry juice (20% (v/v) was reconstituted with 5% ginger juice (v/v) extracted from freshly harvested rhizomes, 2% each of turmeric rhizome powder and black pepper powder (w/v), followed by raising the total soluble solids to 130Brix by adding sugar syrup. Finally, 5% acid lime juice of 2.45% of titratable citric acid was added to the entire mixture in order to impart a fruity flavour to the product. The entire mixture was homogenized at 175 Bar (2500 psi) with a speed of 235 rpm and was subsequently pasteurized at 1000C for 10 minutes. LC-MS/MS analysis detected phenolic compounds (2-galloyl glucose, 2,6-galloyl glucose), capsaicinoids, curcuminoids, gingerol and shogaol. Though cyclophosphamide significantly inhibited the relative weight of thymus from 0.193 ± 0.048 in normal mice to 0.077 ± 0.034, treatment with the herbal drink significantly increased the relative weight of thymus, showing increased T cell differentiation. Mice treated with the drink showed marginal increase in the WBC count, indicating recovery of immunity. Recovery of bone marrow cellularity in mice fed with the herbal drink was directly proportional to the concentration of the drink. Increase in a-esterase activity was also directly proportional to the concentration of herbal beverage.

Sensory Characterization and Acceptance of Amazonian Robustas Coffee Brews by Consumers Using a Home-Use Test

This study evaluated consumers’ perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with 127 participants. An acceptance test and a Check-All-That-Apply procedure were applied. Two clones, BRS 2314 and BRS 2357, were studied (both in natural and fermented versions) and their roasted coffee composition was also evaluated. All beverages were described as having a mild aroma, roasted flavor, and slightly sour taste; consumers noticed both the effect of the fermentation process and genetics. Natural coffees had greater sensory acceptance than fermented ones. Natural coffees were most associated with a slightly bitter taste, and were well accepted by almost half of the participants, mainly women. Fermented coffees were both associated with fermented flavor, but also presented specific characteristics. BRS 2314F was most associated with a fruity flavor and slightly bitter taste and was well accepted by younger consumers with higher levels of education. BRS 2357F was most associated with tobacco flavor and bitter taste and was well accepted by older consumers with a lower education level and a higher coffee consumption frequency. The positive acceptance of C. canephora intervarietal hybrid beverages allowed us to confirm its material market potential.

Development of fermented Atemoya (Annona cherimola × Annona squamosa)-Amazake increased intestinal next-generation probiotics

Akkermansia muciniphila and Faecalibacterium prausnitzii are next-generation probiotics, which has been reported to protect disease and effectively utilize various carbohydrates (starch and pectin) as nutrients for growth. Atemoya exhibiting fruity flavor, which is suitable for enhancing aroma and attenuating unpleasant taste caused by the koji metabolites. Results indicated that malic acid was increased (from 42.4 to 70.1 mg/100 g) in fermented Atemoya-Amazake. In addition, fermented Atemoya-Amazake elevated growthes in A. muciniphila and F. prausnitzii. Similarly, the populations of Parabacteroides (5.7 fold) and Akkermansia (1.66 fold) were elevated by fermented Atemoya-Amazake treatment in an in vitro simulated gastrointestinal system compared to the control group. Results revealed that fermented Atemoya-Amazake modulated the intestinal microbiota through increasing the production of short-chain fatty acids (exhibiting anti-pathogenic activity) for 2.1, 2.5, 2.6, and 2.1 folds in acetic acid, propionic acid, isobutyric acid, and butyric acid, respectively; suggesting this fermented Atemoya-Amazake could be applied in intestinal protection.

The aroma profiles of dried gonggans: Characterization of volatile compounds in oven-dried and freeze-dried gonggan

Dehydration is an effective method for the long-term storage and aroma retention of gonggan (Citrus sinensis Osb. ‘Deqing Gonggan’), which is a Chinese variety of citrus, with unique and characteristic floral, fruity, and citrus flavors. However, the aroma profiles of gonggans prepared using oven- and freeze-drying, the most widely-used drying methods, remain unclear. In this study, a total of 911 volatile organic compounds (VOCs) were detected in dried gonggan. These were primarily composed of alcohols (7.69%), aldehydes (7.03%), esters (15.38%), ketones (7.58%), and terpenoids (23.19%). A total of 67 odorants contributed significantly to the overall aroma of dried gonggans, with the major odor qualities being detected as green, citrus, fruity, floral, and sweet. These were mainly attributed to the presence of aldehydes, esters, and terpenoids. Freeze-drying was more effective in maintaining the unique citrus and mandarin-like aromas attributed to compounds such as limonene, citrial, β-myrcene, β-pinene, and γ-terpinene. Moreover, (E,E)-2,4-decadienal had the highest relative odor activity value (rOAV) in freeze-dried gonggans, followed by (E)-2-nonenal, furaneol, (E, E)-2, 4-nonadienal, and E-2-undecenal. Oven-drying promoted the accumulation of terpenes such as octatriene, trans-β-ocimene, cyclohexanone, copaene, and ɑ-irone, imparting a soft aroma of flowers, fruits, and sweet. Increasing the temperature led to an increase in existing VOCs or the generation of new VOCs through phenylpropanoid, terpenoid, and fatty acid metabolism. The findings of this study offer insights into an optimized procedure for producing high-quality dried gonggans. These insights can be valuable for the fruit-drying industry, particularly for enhancing the quality of dried fruits.

Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain.

There is a growing market for craft beverages with unique flavors. This study aimed to obtain a palate-pleasing mead derived from Pichia kudriavzevii 4A as a monoculture. Different culture media were evaluated to compare the fermentation kinetics and final products. The crucial factors in the medium were ~200 mg L-1 of yeast assimilable nitrogen and a pH of 3.5-5.0. A panel of judges favored the mead derived from Pichia kudriavzevii 4A (fermented in a medium with honey initially at 23 °Bx) over a commercial sample produced from Saccharomyces cerevisiae, considering its appearance, fruity and floral flavors (provided by esters, aldehydes, and higher alcohols), and balance between sweetness (given by the 82.91 g L-1 of residual sugars) and alcohol. The present mead had an 8.57% v/v ethanol concentration, was elaborated in 28 days, and reached a maximum biomass growth (2.40 g L-1) on the same fermentation day (6) that the minimum level of pH was reached. The biomass growth yield peaked at 24 and 48 h (~0.049 g g-1), while the ethanol yield peaked at 24 h (1.525 ± 0.332 g g-1), in both cases declining thereafter. The Gompertz model adequately describes the kinetics of sugar consumption and the generation of yeast biomass and ethanol. Pathogenic microorganisms, methanol, lead, and arsenic were absent in the mead. Thus, Pichia kudriavzevii 4A produced a safe and quality mead with probable consumer acceptance.

Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation.

Variation in fermentation time may be an essential alternative to provide coffee beverages with different and unique sensory profiles. This work investigated the microbiological, chemical, and sensory changes in coffees submitted to different fermentation durations (0, 24, 48, 72, and 96h). Self-induced anaerobiosis fermentation (SIAF) was used, and two treatments were performed: spontaneous fermentation and inoculation with S. cerevisiae CCMA0543. Microbiological analyses were performed, and the permanence of the inoculum was monitored. Chromatography (sugars, organic acids, and volatile compounds) was analyzed, and sensory analysis (temporal dominance of sensations - TDS) was performed. A total of 228 isolates were identified during spontaneous fermentation. The dominant bacteria and yeasts were Leuconostoc mesenteroides, Lactiplantibacillus plantarum, Staphylococcus warneri, Bacillus sp., Torulaspora delbrueckii, Hanseniaspora uvarum, and Meyerozyma caribbica. High concentrations of citric (18.67 mg.g- 1) and succinic (5.04 mg.g- 1) acids were detected at 96h in SIAF fermentation. One hundred twenty-one volatile compounds were detected, but 22 were detected only in inoculated coffees. In spontaneous fermentation, 48h of fermentation showed woody notes, while 72h showed chestnuts. However, in the inoculated coffee, 72h of fermentation showed high fruity dominance, and 96h of fermentation was the only one with herbaceous notes. In addition, yeast inoculation increased the intensity of caramel notes in the first 48h and increased the fruity flavor after 72h of fermentation. Therefore, the type of fermentation (with or without inoculation) and the chosen fermentation time will depend on the sensorial profile the producer intends to obtain.

Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking

The wine sector is working to add value, enhance sustainability and reduce waste, yet often creating new products with unknown consumer acceptance. Verjuice, juice made from discarded unripe thinned grapes, is an example. Whilst verjuice has various culinary uses, its versatility in beverages continues to expand. However, its sensory drivers of liking when consumed as a drink, and their potential impact on its application remain unclear. Chemical drivers of sensory characteristics are also unknown representing a critical knowledge gap needed to guide product innovation. This study aimed to provide new knowledge regarding consumer acceptability of verjuice by identifying its sensory drivers of liking as a beverage, evaluating its potential use in different applications and identifying chemical drivers of its sensory characteristics. New Zealand consumers (n = 93) evaluated 13 verjuice samples from different countries. Furthermore, verjuice familiarity and its influence on emotional response was investigated to determine likely future consumer engagement. Sweetness was the most positive driver of liking in verjuice overall, followed by fruity and floral notes, smoothness, and to a lesser extent citrus flavour. Consumers expressed varied preferences for verjuice’s sensory profile, with fruity, floral, and honey flavours driving beverage application, whilst winey and green apple notes were more associated with culinary scenarios. Some association between chemical parameters and sensory attributes were evident (e.g. sugars were highly associated with perceived sweetness, fruity, and floral attributes; these attributes also shared proximity with 1-hexanol and cyclohexanol). The general idea of verjuice elicited positive valence emotions, but consumers who were ‘not familiar’ felt more curious, and those ‘familiar’ felt happier and more satisfied. Findings highlight the potential to tailor verjuice for specific applications by understanding desired sensory profiles and related chemical parameters. Recognising the interplay between familiarity level and emotional response is crucial for positioning the product in the marketplace and fostering consumer engagement. Marketing initiatives are needed to increase verjuice familiarity and support product innovation, leading to increased product appeal.