Flavoring Research Articles

Identification of ethyl vanillin in strawberry (Fragaria × ananassa) using a targeted metabolomics strategy: From artificial to natural

Improving flavor can be an important goal of strawberry through breeding that is enhanced through the accurate identification and quantification of flavor compounds. Herein, a targeted metabolomics strategy was developed using liquid–liquid extraction, an in-house standard database, and GC–MS/MS analysis. The database consisted of key food odorants (KFOs), artificial flavor compounds (AFCs) and volatiles. A total of 131 flavor compounds were accurately identified in Medallion® ‘FL 16.30-128′ strawberry. Importantly, ethyl vanillin was identified for the first time in natural food. Multiple techniques, including GC–MS, GC–MS/MS and UPLC-MS/MS were applied to ensure the identification. The ethyl vanillin in the Medallion® samples were determined in a range of concentrations from 0.070 ± 0.0006 µg/kg to 0.1372 ± 0.0014 µg/kg by using stable isotope dilution analysis. The identification of ethyl vanillin in strawberry implys the future commercial use a natural flavor compound and the potential to identify genes and proteins associated with its biosynthesis.

The flavor of a light charged Higgs

The ATLAS Collaboration has recently reported a search for light-charged Higgs in t → H+b decay, with {H}^{+}to coverline{b} . An excess with a local significance of approximately 3σ is found at {m}_{H^{+}} ≈ 130 GeV, with a best-fit value of BR(t → H+b) × BR( {H}^{+}to coverline{b} ) = (1.6 ± 0.6) × 10−3. We study the implications of such a hypothetical signal in multi-Higgs doublet models. We take into account constraints from searches for other charged Higgs decays and from flavor-changing neutral current processes. Two Higgs doublet models with flavor structure dictated by natural flavor conservation (NFC), minimal flavor violation (MFV), or the Froggatt-Nielsen (FN) mechanism cannot account for such excess. A three-Higgs doublet model with NFC can account for the signal. The Yukawa couplings of the neutral pseudoscalar A in the down sector, {hat{Y}}_A^D , should be larger by a factor of 4 – 6 compared to the corresponding Yukawa couplings of the Higgs h, {hat{Y}}_h^D . We further present two minimal scenarios, one in which a single Yukawa coupling in the down sector, {left({hat{Y}}_A^Dright)}_{bb} , gives the only significant contribution, and one in which two Yukawa couplings in the up sector, {left({hat{Y}}_A^Uright)}_{tt} and {left({hat{Y}}_A^Uright)}_{tc} , give the only significant contributions, and we discuss possible tests of these scenarios.

Microwave-assisted extraction optimization of sesquiterpene lactones from Inula helenium roots: A sustainable approach to reduce energy consumption and carbon footprint.

Inula helenium roots are consumed as natural flavor components and raw or cooked as food, and their extracts are rich in sesquiterpene lactones such as alantolactone (AL) and isoalantolactone (IAL), which have recently attracted great attention due to their pharmacological properties. The industrial utilization of these compounds requires the development of green, efficient, cost-effective, and sustainable extraction protocols. Therefore, this study focused on the optimization of microwave-assisted extraction (MAE) process variables using Face-Centered Central Composite Design (FC-CCD). Then, maceration was applied as a conventional technique, and these techniques were compared in terms of extraction efficiency, morphological changes, antimicrobial activities, carbon emissions, and energy consumption. As a result, optimal MAE conditions, i.e., EtOH: water ratio (X 1) = 100:0, liquid/sample ratio (X 2) = 30:1 mL/g, microwave power (X 3) = 300 W, and irradiation time (X 4) = 5 min, were obtained with AL and IAL yields of 54.99 ± 0.11 (mg/g) and 48.40 ± 0.19 (mg/g), respectively. The extract obtained by MAE had similar or better activity than positive controls in most cases and formed the largest inhibition zones against E. coli (29.5 ± 0.71 mm) and A. niger (34.75 ± 1.06 mm). Morphological changes of I. helenium roots after extraction were observed by scanning electron microscopy. Additionally, MAE was 43.4 times faster than maceration, resulting in 228.6 times less energy consumption and carbon emissions. Based on these findings, it is recommended to use MAE as an industrial green technique for the extraction of sesquiterpene lactones with potential applications in nutraceuticals and food products in terms of sustainable economy and environmental protection.

Sensory Flavor Profile of Split Gill Mushroom (Schizophyllum commune) Extract and Its Enhancement Effect on Taste Perception in Salt Solution and Seasoned Clear Soup.

Edible mushroom has attracted increasing attention as a natural flavor enhancer. This research studied sensory flavor profiles and identified umami taste-related compounds in split gill mushroom extract (SGME) using descriptive analysis and chemical analysis, respectively. The effects of SGME on taste enhancement as perceived by trained descriptive panelists and general consumers were evaluated in salt solutions and clear chicken soups. The results showed that SGME had mushroom, bitter aromatic, dark brown, meaty, and musty flavor notes and salty and umami tastes. Glutamic acid, aspartic acids, adenosine 5'-monophosphate (5'-AMP), and guanosine 5'-monophosphate (5'-GMP) contributed to SGME's umami taste. As perceived by trained panelists, saltiness enhancement caused by SGME in aqueous solutions occurred only at relatively low salt concentrations (0.3 and 0.5%), while its umami enhancement effect was more pronounced. When SGME was added into reduced-salt seasoned clear chicken soups, it helped to enhance both the salty and umami tastes of the soups. The 20-31.25% reduced-salt soups with 12.5% of SGME were rated as salty as (p > 0.05) the control soup with regular salt content as perceived by both trained panelists and general consumers. The results suggest that SGME could be used as a natural flavor enhancer in the development of reduced-salt foods.

Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life

For a wide range of people, including malnourished adults (12+) with non-communicable diseases (NCDs), micronutrient deficiency, underweight and overweight, pregnant and lactating women, the current study aimed to present novel nutraceuticals structured according to the Standards of Protein-Rich Concentrated Nutrient Supplementary Foods with Daily Value (DV) on the New Nutrition and Supplement Facts Labels of Food and Drug Administration (FDA), for improving quality of life (QoL). Whey protein concentrate, skim milk powder, vitamins (folic acid, B12, C), minerals (iron, zinc), natural flavors (vanilla, cinnamon, coffee, chocolate), and stevia leaves extract were mixed to provide per serving; 10 g protein (20% DV), 25% DV of elemental iron and zinc, vitamin C, folic acid, vitamin B12, with elemental calcium (25% DV) emerged from milk derivatives. The novel nutraceuticals were subjected to the physicochemical, microbiological, and sensory evaluation. Results showed significant differences (P<0.05) among formulations with natural flavors added in different amounts. The serving sizes of the four formulations were different according to the difference in the amount of natural flavor while keeping the same amounts of the other ingredients. Following the chocolate-flavored formulation as the first in order of overall acceptability, were coffee, cinnamon, and vanilla-flavored formulation, according to the sensory evaluation.

Enhancing Clarity and Quality: The Role of Clarifying Agents in Horticulture Foods and Formulations

This abstract explores the multifaceted role of clarifying agents in the realm of horticultural foods and their vital functions within formulations. Clarifying agents serve as essential tools in the food industry, aiding in the removal of impurities, cloudiness, and undesirable particles from fruit juices, wines, and various horticultural products. These agents are instrumental in enhancing the visual appeal and quality of these products, improving their marketability. The uses of clarifying agents extend beyond aesthetics; they play a crucial role in stabilizing formulations, preventing sedimentation, and preserving the natural flavors and nutritional value of horticultural foods. Additionally, clarifying agents contribute to product consistency and shelf-life extension, ensuring a consistent and appealing product for consumers. This abstract delves into the diverse types of clarifying agents employed in horticulture and their specific functions within various formulations. It highlights their significance in maintaining product integrity and meeting consumer preferences for clear, visually appealing, and high-quality horticultural foods.

Understanding the mechanisms of action of atmospheric cold plasma towards the mitigation of the stress induced in molds: The case of Aspergillus chevalieri

Aspergillus chevalieri is a xerophilic/xerotolerant fungi affecting dried food products. In this study the ability of non-thermal cold atmospheric plasma (CAP) at high power density (NOx) to affect biological process inducing the stress responses of A. chevalieri species exposed for 5 min (5’CAP-NOx) and 30 min (30’CAP-NOx) were analysed at 0, 1, 6, 12 and 48-h post treatment (hpt). At 48 hpt with 30’CAP-NOx, 84% of fungal growth reduction was observed. The membrane integrity estimated by confocal investigation after carboxyfluorescein diacetate/propidium iodide staining showed the dead surface mycelium layers exposed to the treatments. Reverse transcription-quantitative real-time PCR revealed an early downregulation, at 0 hpt, followed by upregulation or recovery starting to 1 hpt, of selected key genes involved in fungal stress responses. The cellular response to stress was confirmed by mycelial glutathione accumulation in the early phase after both CAP-NOx treatments, at 0 and 1 hpt, followed by the strong glutathione reduction at 12 and 48 hpt using 30’CAP-NOx treatment. The ability of A. chevalieri to modulate metabolic profile according to treatments was underlined by volatilome investigation, which mainly involved lipid metabolism. This work highlighted the adaptative response mechanisms of A. chevalieri to overcome the CAP-NOx treatment. Industrial relevanceThe application of cold atmospheric plasma (CAP) technology to avoid microbial growth in foods is considered of high interest. Utilization of CAP technology, a nonthermal technique, is encouraged because of its efficiency in maintaining natural aroma and flavor and product shelf-life. Regarding the management of Aspergillus chevalieri, the developments in mechanistic insights indicated that cold plasma affected several targets in fungal cells and was a successful tactic when employed to stop the selection of resistant fungal strains.

OR10-04 Olfactory Odour Stimulation Improves Glucose And Lipid Metabolism In Obese Humans

Abstract Disclosure: L. Matiashova: None. A. Hoogkamer: None. A. Komai: None. C. Kunz: None. M. Popovic: None. Y. Spaar: None. J. Minder: None. E. Zehnder: None. A. Welge-Lüssen Lemcke: None. K. Timper: None. Introduction: Obesity represents a growing global socioeconomic health burden. Recent studies in mice highlight an important role of the olfactory system in metabolic homeostasis and obesity development. Several animal studies indicate a potential therapeutic role of olfactory stimulation with D-Limonene, a natural flavour and main component citrus fruit peel oil, in metabolism control. Thereby, olfactory stimulation with D-Limonene acutely improved glucose and lipid metabolism, and upon repetitive exposure, reduced food intake and body weight, while olfactory stimulation with the scent of lavender oil had opposite effects. The aim of this study was to investigate the metabolic effects of olfactory stimulation with D-Limonene in obese humans. Methods: Single-centre, randomized cross-over study with n= 38 participants of both genders, age 18-60 years, with a body mass index (BMI) ≥ 35 kg/m2. Participants without co-morbidities and normosmia, as defined by “Sniffin’ Sticks Test” and threshold, discrimination and identification (TDI) score, were included. In the acute study part, 10 h overnight-fasted participants were exposed to the scent of D-Limonene, lavender oil, or placebo (propylene glycol; all Sigma Aldrich) for 15 min via a nasal clip in a randomized order followed by a high-calorie, carbohydrate-rich mixed meal test. Hunger and appetite ratings were assessed using visual analogue scale (VAS) questionnaires. There was a wash-out period of 1 week in between the study days. In the chronic study part, participants were exposed to scent of D-Limonene or placebo for 15 min before breakfast and dinner for 6 weeks in a cross-over fashion with a wash-out period of 2 weeks in between the different treatment periods and body weight as well as metabolic blood parameters were assessed. Result 25 women and 13 men with a median age of 37.5 [28.0: 48.0] years and a median BMI of 38.2 [36.2: 42.8] kg/m2 and normosmia as reflected by a TDI score of 35.5 (33.3-36.8) were enrolled. Acute olfactory stimulation with D-Limonene reduced hunger feeling from preprandial VAS 2.72 ± 2.69 to postprandial VAS 1.95 ± 2.45 (p=0.049*), while no change was observed upon olfactory lavender oil or placebo stimulation. In the chronic phase, Hb1Ac levels increased during 6 weeks of placebo treatment by 0.20 [-0.10:0.20] % (p=0.001**), which was not observed upon D-Limonene treatment (0.00 [-0.20: 0.10] (p=0.980). In addition, fasting triglyceride plasma levels were significantly reduced after 6-week olfactory stimulation with D-Limonene by -0.10 [-0.43: 0.03] mmol/l (p=0.004*), while no change was detected upon placebo treatment (0.00 [-0.21: 0.11] mmol/l (p=0.688)). Conclusion: Overall, our study revealed beneficial effects of olfactory D-Limonene stimulation on hunger feeling upon acute exposure as well as on systemic glucose and lipid metabolism upon repetitive, chronic exposure in subjects with obesity. Presentation: Friday, June 16, 2023

Sosialisasi Pengolahan Limbah Udang Sebagai Potensi Usaha Masyarakat Kelurahan Guntung

Guntung sub-district has the potential for shrimp farming. There is one pond called the brilliant shrimp pond. This shrimp mine itself can provide job opportunities for the community to create MSMEs regarding the use of shrimp. And with this shrimp farm, the Kukerta Guntung Team made an innovation by using shrimp as a natural artificial flavoring. The Kukerta Guntung Team service activity was held on August 19, 2023 at 10.00 WIB until it was finished. The method used in this service is to explain to the participants about the process of making it so that it becomes a natural flavor.

Valorization of lignocellulosic waste (coconut coir) for bio-vanillin production having antioxidant and anticancer activity against human breast cancer cells (MCF-7)

The usage of agro-waste for producing natural flavor has gained research interest. Vanillin is a vital flavoring compound widely used in food industries. In the present study, Bacillus aryabhattai NCIM 5503 efficiently utilizes the temple waste coconut coir as the sole carbon source for bio-vanillin production. The most influential process variables, i.e., temperature, pH, and trace metal solution, were identified based on central composite rotary design. Response surface methodology was employed to optimize these process variables, and an enhanced bio-vanillin yield (14.78 %) was obtained. The result demonstrated that a yield of 0.528 ± 0.04 g/100 g bio-vanillin was obtained under optimum conditions (temperature 30 ℃; pH 9; trace metal solution 1.27 mL) after 72 h of fermentation. The predicted response was experimentally validated, resulting in a maximum bio-vanillin of 0.533 ± 0.03 g/100 g. High-performance thin-layer chromatography (HPTLC) of extracted bio-flavor showed a distinct fingerprinting profile similar to bio-vanillin. The bio-flavor produced by B. aryabhattai was characterized as bio-vanillin by FTIR and GC-MS. The antioxidant and anticancer potential of bio-vanillin were also studied. The result revealed that the extracted bio-vanillin has anticancer activity against human breast cancer cells (MCF-7). The experimental results showed the feasibility of SSF as an alternative for producing bio-vanillin through agro-waste valorization.

An integrated strategic framework for priority setting in the Australian vanilla industry

Global demand of vanilla, as a natural flavour, is consistently growing. Vanilla is an emerging crop with high potential for Australian growers due to its climatic suitability in some regions, and high domestic and global demand. In this paper, the priorities of Australian vanilla industry are recognised based on the current issues, challenges, and opportunities. We show the priorities and related activities as established through one-on-one interaction and group engagement with industry wide stakeholders to capture a varied range of views. Critical feedback from the industry included the need for structuring an industry association, arrangements that offer training for example on production, postharvest and product diversification, improvements to the linkages between stakeholders, and technical support from research and development agencies. The priorities were ranked by stakeholders according to their importance as follows: (a) capacity building, (b) harvest and postharvest protocols, (c) production procedures, and (d) selection of better clonal material. Addressing the industry’s needs and priorities will ensure its future development is sustainable and economically viable. Policymakers are encouraged to take into account these discerned priorities and the proposed strategies designed to confront the industry’s needs and challenges.

Raspberry Ketone Accumulation in Nicotiana benthamiana and Saccharomyces cerevisiae by Expression of Fused Pathway Genes.

Raspberry ketone has generated interest in recent years both as a flavor agent and as a health promoting supplement. Raspberry ketone can be synthesized chemically, but the value of a natural nonsynthetic product is among the most valuable flavor compounds on the market. Coumaroyl-coenzyme A (CoA) is the direct precursor for raspberry ketone but also an essential precursor for flavonoid and lignin biosynthesis in plants and therefore highly regulated. The synthetic fusion of 4-coumaric acid ligase (4CL) and benzalacetone synthase (BAS) enables the channeling of coumaroyl-CoA from the ligase to the synthase, proving to be a powerful tool in the production of raspberry ketone in both N.benthamiana and S.cerevisiae. To the best of our knowledge, the key pathway genes for raspberry ketone formation are transiently expressed in N.benthamiana for the first time in this study, producing over 30 μg/g of the compound. Our raspberry ketone producing yeast strains yielded up to 60 mg/L, which is the highest ever reported in yeast.

FEMA GRAS assessment of natural flavor complexes: Sage oil, Orris Root Extract and Tagetes Oil and related flavoring ingredients.

In recent years, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) has conducted a program to re-evaluate the safety of natural flavor complexes (NFCs) used as flavor ingredients. This publication, twelfth in the series, details the re-evaluation of NFCs whose constituent profiles are characterized by alicyclic or linear ketones. In its re-evaluation, the Expert Panel applies a scientific constituent-based procedure for the safety evaluation of NFCs in commerce using a congeneric group approach. Estimated intakes of each congeneric group of the NFC are evaluated using the well-established and conservative Threshold of Toxicological Concern (TTC) approach. In addition, studies on the toxicity and genotoxicity of members of the congeneric groups and the NFCs under evaluation are reviewed. The scope of the safety evaluation of the NFCs contained herein does not include added use in dietary supplements or any products other than food. Thirteen (13) NFCs derived from the Boronia, Cinnamomum, Thuja, Ruta, Salvia, Tagetes, Hyssopus, Iris, Perilla and Artemisia genera are affirmed as generally recognized as safe (GRAS) under conditions of their intended use as flavor ingredients based on an evaluation of each NFC and the constituents and congeneric groups therein.

Complexities in the Investigation of Alcohol Consumption in the Elderly: Challenges and Perspectives

Abstract Alcohol, primarily represented by the molecule CH3CH2OH, is a key component in various alcoholic beverages. These beverages encompass a wide range of ingredients, including aliphatic alcohols, organic acids, esters, aldehydes, ketones, phenols, sugars, tannins, flavonoids, natural flavors, and water. The global alcohol market has immense potential, with over half of the population in certain regions already consuming alcoholic beverages. Despite the aging global population, there is a lack of comprehensive studies on alcohol use among the elderly, who face unique challenges related to aging. Several factors contribute to this research gap, including a historical focus on younger age groups, underreporting and underestimation of the issue, stigma, participation barriers, lack of recognition, and the complexity of factors involved. However, as the elderly population continues to grow, interest in this area is likely to increase. Additionally, the aging demographic represents a significant economic market, and the "elderly empowerment" movement may influence changing consumption patterns among older individuals, making continued research into alcohol consumption in this demographic essential. Keywords: Alcohol, Elderly, Aging, Alcohol consumption, CH3CH2OH, alcoholic beverages, elder.

Natural spices and flavour substitution in zobo tea and drink production: A review

This paper reviews the effects of natural spices and flavour on the overall quality of zobo tea and drinks. Zobo is made from the calyces of Hibiscus sabdariffa, also known as roselle. Zobo tea and drinks are rich in nutrients (carbohydrate, fibre, ash, vitamins A and C), minerals (potassium, magnesium, sodium, calcium, iron), and bioactive compounds (organic acids, anthocyanins, flavonoids, phenolic acids) which make them predisposed to microbial proliferation, although nutrient composition and product quality vary with the variety of raw materials used and methods of production. Zobo can be consumed unsweetened or sweetened with honey, maple syrup, sugar cane, or fruit juice extracted from orange, pineapple, apple, or strawberry. Spoilage activities of microorganisms can be minimised with spices when they are used in place of chemical flavouring and preservatives. Several natural preservatives or spices of organic or natural origin could improve the quality attributes of zobo tea and drinks, and reduce both microbial diversity and density. Some of the widely utilised and potential spices include garlic, ginger, mixture of garlic and ginger, lime, clove, cinnamon, nutmeg, kola nut, and pepper. These spices, along with the dried calyces of H. sabdariffa, have antimicrobial properties, and are rich in phytonutrients, including vitamins and minerals. The overall effects are highly dependent on the biological composition of natural additives and synergistic or antagonistic effects between roselle calyces and the additives used. If properly packaged, zobo can be kept longer than zobo drinks, thus resulting in a product with longer shelf life. The use of natural additives in zobo production would go a long way towards enriching both the zobo tea and drinks, and subsequently replenishing the lack of nutrients.

Optimization of the Vacuum Fractional Distillation Process for Enhancing the α-Guaiene of Patchouli Oil with Response Surface Methodology

α-guaiene is one of the primary sesquiterpene compounds used as a flavor and fragrance agent in patchouli oil. The fraction of patchouli oil that is rich in α-guaiene has been successfully isolated. In the present work, α-guaiene was isolated from crude patchouli oil through vacuum fractional distillation followed by GC-MS identification. Three important process parameters—feed volume, reflux ratio, and applied run pressure—were investigated and optimized using Box–Behnken design. The research methodology was an experimental laboratory using response surface methodology (RSM) with a feed volume level from 75 mL to 125 mL, a reflux ratio from 10:1 to 30:1, and an applied run pressure from 5 mmHg to 15 mmHg. The α-guaiene-enriched fraction was found in the first distillate fraction patchouli. The optimum condition that generated α-guaiene fraction at 44.70% purity was the treatment with a feed volume of 75 mL, a reflux ratio of 24:1, and applied run pressure of 14.80 mmHg. Results indicated that feed volume did not significantly affect the α-guaiene content, while the applied run pressure and reflux ratio used had a significant effect. A quadratic mathematical model with R2 0.861 and validation 96.14% was suitable for predicting the optimum α-guaiene fraction content during the vacuum fractional distillation process.

Microwave-assisted Extraction of Vanillin from Madagascar <i>Vanilla planifolia</i> beans: Optimization and Modeling

Green MAE (microwave extraction) process was used to extract natural flavors (vanillin) from Madagascar <i>Vanilla planifolia</i> beans. Experimentally, we used a factor to study the influence of parameters on extraction efficiency, and response surface methodology (RSM) was used to obtain interactions between the key influencing parameters. The present study used response surface methodology (RSM) to optimize extraction parameters for vanillin compounds from <i>Vanilla planifolia</i> beans from Madagascar. Three independent variables were evaluated that had a major impact on vanillin content: alcohol concentration, microwave power, and solvent/material (S/M) ratio. A central composite rotation design (CCRD) was used to develop the experimental design. The optimal conditions for microwave-assisted extraction to obtain higher vanillin yield in pods are 480 W for microwave power, 72% for alcohol concentration, and 30 ml/g for Solvent/Material ratio, with an irradiation time of 60 min. The conventional Soxhlet method is less efficient than microwave extraction to extract vanillin from pods. In the traditional extraction, the optimal conditions were an extraction time of 16 hours for 90% ethanol as the solvent. The experimental values are close to those predicted by the obtained mathematical model. Vanilla extracts are analyzed by UV Visible spectrophotometry and HPLC.

Exploring the Effectiveness of Natural Food Flavors in Protecting Carbon Steel against CO2-Induced Corrosion.

Two food flavors, furfuryl mercaptan (2-FFT) and difurfuryl disulfide (DFDS), were investigated as green corrosion inhibitors for the N80 steel in a CO2-saturated solution containing 3.5% NaCl. Experimental methods, quantum chemical calculations, and molecular dynamics simulation were employed to evaluate the effectiveness of 2-FFT and DFDS. The results of the study indicate that both 2-FFT and DFDS act as mixed corrosion inhibitors, with a dominant inhibition effect on the cathodic reaction. 2-FFT is physiochemically adsorbed on the steel surface in a tiled form through the furan ring and the - SH groups as adsorption sites. On the other hand, DFDS is chemisorbed on the steel surface through the - S-S- groups in a parallel manner. DFDS exhibits a higher tendency for electron transfer and stronger adsorption to steel compared to 2-FFT. Overall, this study highlights the potential of natural food flavors as effective and environmentally friendly corrosion inhibitors for carbon steel in CO2-saturated environments. The findings of this research can contribute to the development of sustainable and nontoxic corrosion inhibitors for the oil and gas industry.

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

SummaryDecalepis hamiltonii natural flavour extract, an endemic flavour was first time used in food processing in biscuit formulation. 2‐hydroxy 4‐methoxybenzaldehyde (2H4MB), a structural isomer of vanillin is the major flavour‐attributing compound used. During the study, aqueous (6%–12%), and ethanolic (0.5%–2%) extracts, which are reported to be rich in flavour metabolites, and having antioxidan activity were used. These extracts were added at different concentrations and the physical, sensory, and biochemical properties of biscuits were evaluated along with bioactive retention. The breaking force required to break the +ve Control biscuit was 873 g force and was in the range between 916 and 988 g force for the biscuits with either of the tuber extracts. The biscuits made of ethanol extract have shown lighter colour with a low L value (61.84–58.36) compared to aqueous extract (63.67–56.87). Biscuit samples made with both aqueous and ethanol extracts showed good retention of bioactive compounds. However, the biscuit formulation with 1% ethanol extract showed good sensory (mouthfeel (8.7), flavour (8.6), and taste (8.6)) and in vitroantioxidant potential (11.6 ± 0.1 mg−1 100 g AAE) among formulations. The flavour metabolite in biscuits made of both extracts was quantified using HPLC and determined in range between 1 and 3 μg/g and compound presence is confirmed with mass spectrosocpy. With the present observations, we can infer that D. hamiltonii natural flavour extract can be used as an alternative to synthetic flavour in biscuit formulation.

Perbandingan Komposisi Kimia dan Uji Hedonik terhadap Perisa Menggunakan Bahan Baku Limbah Ikan yang Berbeda

Abstract: Fish skin and bones contain high calcium and phosphorus, besides that they also contain minerals, proteins, and volatile compounds (Pratama et al., 2017) so that they can be used as natural flavor enhancers, because the need for natural flavor enhancers is higher due to high awareness consumers of healthy food. Along with the development of science and technology, lifestyle changes towards a healthy life and without preservatives are increasingly resonant. Public knowledge about the dangers of consuming synthetic MSG in the long term is getting higher. So processing fish waste into flavoring is one of the most useful breakthroughs in the world of science. Making a delicious and nutritious flavoring comparable to synthetic flavoring is a challenge. This study used fish broth raw materials TT, KT, TL and maltodextrin. The addition of maltodextrin to food aims to maintain the nutritional content during processing, increase solubility and organoleptic. The purpose of this study was to study the characteristics of natural flavors made from different fish waste and to determine consumer acceptance of products made from the resulting natural flavors. The test parameters observed were proximate analysis and hedonic organoleptic tests. Nonparametric data were analyzed using the Kruskall-Wallis then the Mann-Whitney test and the Bayyes test. The results of the research were carried out using the proximate test, namely the water content in the TT broth was 10.50%, the KT broth water content was 7.99%, and the TL broth water content was 10.46%. The ash content in the TT broth was 12.85%, the ash content in the KT broth was 10.23%, and the ash content in the TL broth was 11.42%. The fat content in TT broth was 1.82%, the fat content in KT broth was 1.80%, and the fat content in TL broth was 1.39%. The protein content in the TT broth was 5.88%, the protein in the KT broth was 6.89%, the protein in the TL broth was 7.54%. Based on the best hedonic organoleptic test, namely leubim bone powder broth with the addition of maltodextrin of 2.63. The results of the hedonic test showed that almost all the parameters tested, namely color, aroma, taste, texture and appearance, had a high average organoleptic score.Keywords:Bubuk Kaldu Perisa Alami , Limbah Ikan, Maltodekstrin