Organoleptic Characteristics Research Articles

Nutritional and Industrial Insights into Hemp Seed Oil: A Value-Added Product of Cannabis sativa L.

Industrial hemp is mainly cultivated for its fibers aimed at the production of textiles, paper, and cordage; the inflorescences for medicinal purposes; and the seeds are used by the food industry due to their high nutritional and functional matrix of protein, fiber, lipids, and microelements. Hemp seed oil (HsO) is a unique source of polyunsaturated fatty acids, with a phenomenal ω6:ω3 ratio of 2.5–3.0, significantly enhancing human health when consumed daily. HsO is mostly obtained through cold pressing due to minimal thermal treatment, and although of lower yield compared to solvent extraction, it presents higher quality lipid fractions and organoleptic characteristics such as color, taste, flavor, and density. Although HsO is a powerful source of polyunsaturated fatty acids, antioxidants, and phytosterols, its production lacks standardized quality control parameters, except for THC, which is subject to EU legislation. Therefore, it is essential to build up a quality protocol system for standardizing seed conservation, oil extraction methods, and quality parameters. This review aims to display an overall nutritional framework of the HsO and encourage further research into its use in the food value chain.

Increasing Productivity and Recovering Nutritional, Organoleptic, and Nutraceutical Qualities of Major Vegetable Crops for Better Dietetics

The intensive use of chemical fertilizers for vegetable cultivation to achieve higher productivity causes soil degradation, resulting in an alarming decline (25–50%) in nutritional quality and a reduction in a wide variety of nutritionally essential minerals and nutraceutical compounds in high-yielding vegetable crops over the last few decades. To restore the physio-chemical and biological qualities of soil as well as the nutritional and nutraceutical qualities of fresh produce, there is a growing desire to investigate the remedial impacts of organic sources of nutrition. This study specifically focused on the impact of six different ratios of chemical fertilizers and organic sources with microbial inoculation on vegetable productivity, nutrition quality, and soil health parameters. Results show that replacing chemical fertilizers with organic sources in the presence of a microbial consortium supports the proliferation of the microbial population in the soil rhizosphere and improves the nutritional status and physico-chemical quality of soil, which is the area around the roots of plants where maximum nutrient uptake occurs. This combination of factors significantly recovers overall soil quality, increasing crop productivity by 13.58 to 18.32 percent in tomato, brinjal, and okra. Experimental findings likewise indicate that an assortment of organic sources with a microbial consortium significantly recovers the abundance of beneficial microbes and earthworms in the rhizosphere, which leads to an improvement in nutritional, organoleptic, and nutraceutical quality, with higher antioxidant contents in all three vegetables grown in arid climate conditions.

Chemical Diversity of UK-Grown Tea Explored Using Metabolomics and Machine Learning

Background/Objectives: Dartmoor Estate Tea plantation in Devon, UK, is renowned for its unique microclimate and varied soil conditions, which contribute to the distinctive flavours and chemical profiles of tea. The chemical diversity of fresh leaf samples from various garden locations was explored within the plantation. Methods: Fresh leaf, which differed by location, cultivar, time of day, and variety, was analysed using Flow Infusion Electrospray Ionisation Mass Spectrometry (FIE-MS). Results: Random forest classification revealed no significant differences between Georgian N2 cultivar garden locations. However, a significant degree of variability was observed within four tri-clonal variants (Tocklai Variety) with TV9 exhibiting greater similarity to the Georgian N2 cultivar compared to TV8 and TV11, while TV11 was found to be most like TV1. The intraclass variability in leaf composition was similar between the varieties. We explored the metabolic changes over the day in one variant (Camellia assamica Masters), yielding a model with a significant R2 value of 0.617 (p < 0.01, 3000 permutations). Starch and sucrose metabolism was found to be significant where the abundance of these chemical features increased throughout the day and then began to decrease at night. Conclusions: This research highlights the complex interplay of cultivars, geographical location, and temporal factors on the chemical composition of tea. It provides insightful data on the metabolic pathways influencing tea cultivation and production and underscores the importance of these variables in determining the final chemical profile and organoleptic characteristics of tea products.

Impact of Blanching and Two Drying Methods on the Nutritional, Organoleptic and Microbiological Properties of Fresh Onions of the Galmi Violet Variety Sold on the Markets of Korhogo (Côte D’Ivoire)

The aim of this work is to contribute to the reduction of post-harvest losses of fresh onions, with a view to enhancing their value. To this end, the influence of two drying methods (sun and shade), organoleptic qualities and microbiological characteristics were studied. Onions were subjected to two types of pre-treatment (boiling water blanching and steam blanching) and to 7 days drying at a temperature of 33°C in the sun and at room temperature. The results of biochemical analysis reveal that drying significantly reduces the water content of fresh onions from 83.23% to 14.49%. There was also a variation in ash content from 1.84 to 4.84%, titratable acidity from 5.48 to 42.91 mEq/100g, total polyphenol content from 718.19 to 2170.28 mg EAG/g and flavonoid content from 30.25 to 136.01 mg EQuer/g of dried onions. The results of the sensory analyses show that the steam-bleached and sun-dried samples were more appreciated by tasters for their color, taste and odor. Microbiological characteristics indicate the presence of aerobic mesophilic germs (1.30.10^1 to 7.06.10^5 CFU/g), total coliforms (5.80.10^1 CFU/g), yeasts and molds (1.10^1 to 1.81.10^1 CFU/g) and an absence of fecal coliforms, E. coli and ASR. All these results are an added value for onion processing and will help reduce post-harvest losses.

A new chemotype of <i>Cananga odorata</i> flowers for improved extraction of essential oils with bioeconomic perspectives in Eastern Africa

Due to its geographical position, Burundi benefits from several soil genesis factors and large variations in microclimates to which are added water resources, which give to Burundi a floral heritage of great diversity. This study therefore aimed to assess the physicochemical properties (density, refractive index, acid index and ester index) as well as the associated organoleptic characteristics (odor, color and appearance), of the essential oil extracted by hydrodistillation from fresh flowers of Annonaceae family tropical trees C. Odorata, a chemotype cultivated and grown in Bujumbura, Burundi. Analyses of physicochemical properties values were done and compared to reference values. It appears that for the refractive index, density and acid number, the findings of this study are within the pre-established standards. More interesting, the value of ester number was very beyond the norm by a factor of almost two, breaking the record already registered by AFNOR, therefore suggesting of an essential oil of exceptional quality. The findings presented in this study also highlight the importance of C. Odorata chemotype from the plains of Burundi as a promising potential candidate for bio-based products of public interests such as bio-based cosmetics and bio-based pharmaceuticals products, and therefore offer new insights bioeconomics in health and well-being. Finally, this plant can easily be cultivated, not only in Burundi, but also in countries of the Eastern Africa that share the same geoclimatic conditions as the Great African Rift.

Influence of New Generation Plant Growth Regulators and Fruit Bagging on Organoleptic Properties of Guava (Psidium guajava L.) cv. G-27

The current study was performed at the field of Horticulture Research Orchard, Department of Horticulture, College of Agriculture, RVSKVV, Gwalior (M.P.) during 2022-23 and 2023-24. The main aim of the study was to identify the effect of new generation Plant Growth Regulators and fruit bagging techniques on the organoleptic characteristics (appearance, taste, color, aroma and overall acceptability) of guava fruits. The experiment was laid in Factorial Randomized Block Design comprising of 20 treatment combinations. The individual as well as combined effect of novel PGRs and fruit bagging was studied. Maximum score on various organoleptic characteristics was recorded in treatment P5B3 (Salicylic acid 600 ppm + White polyethylene bag) while the minimum score was attained in P1B1 (control). The experiment shows the possibility of using white polyethylene bags in combination with salicylic acid 600 ppm treatment to improve the organoleptic properties of fruits of Psidium guajava L., maturity while reducing damage from insect pests

Study of breaded pollock products quality

The aim of the work is to evaluate the assortment structure, analyze the composition, as well as the nutritional value, organoleptic and physicochemical indicators of commercial samples of breaded pollock products, presented in the Russian market. Methods used: The analysis and structure of the assortment were determined by means of the calculation method. Data on component composition and nutritional value were analyzed by the method of labeling examination. Standard methods were used to determine sodium chloride and water content. The results of organoleptic evaluation were processed by the method of profile analysis and mathematical method with the use of heuristic approach to the evaluation of product quality indicators. Novelty: The main defects, as well as physico-chemical and organoleptic characteristics of the quality of breaded productsResults: The leading place of breaded fish culinary semi-finished products from pollock in the structure of the Russian market among the products of this name from other species of aquatic biological resources is shown. It is revealed that breading systems of commercial samples of breaded pollock products consist mainly of ingredients of low nutritional and biological value. Practical significance: the results obtained are used for the development of breaded products with increased nutritional and biological value.

PENGARUH IMBANGAN TAPE KETAN HITAM DAN BUAH NAGA MERAH TERHADAP MUTU ORGANOLEPTIK PADA SNACK BAR DIABETES MELITUS

Oxidative stress in DM patients can be inhibited by consuming foods that are high in antioxidants. Black glutinous tape and red dragon fruit were chosen as snack bar ingredients because they contain high fiber, low Glycemic Index (IG), and high antioxidants. The study aimed to analyze the organoleptic quality of the formulation of black glutinous rice tape snack bars and red dragon fruit. The design of this study was experimental with a Complete Random Design (RAL) consisting of independent variables and dependent variables. The independent variable was the balance of black sticky rice tape: red dragon fruit F1=75:25, F2=60:40, and F3=50:50. The dependent variable is the organoleptic quality of the Snack Bar DM product. The hedonic test involved 30 moderately trained panelistsThe analysis used was the One-Way Anova test and the Duncan follow-up test. The results showed that there was no difference in terms of color, aroma and texture in the three black glutinous rice snack bar and red dragon fruit snack bar formulas. However, there were organoleptic differences in taste in various balances of black glutinous rice tape snack bars and red dragon fruit p=0.032. Duncan's test results show that the best snack bar flavor is a snack bar with formula 3 with a balance of 50% black glutinous tape: 50% red dragon fruit.

Global insights and advances in edible coatings or films toward quality maintenance and reduced postharvest losses of fruit and vegetables: An updated review.

Transitioning to safe, nonthermal, and edible strategies for maintaining fruit and vegetable (F&V) quality, reducing postharvest losses (up to 55% annually), and ensuring food security requires extensive research and innovation in postharvest technologies. This review aims to provide an updated understanding of edible coatings or films (ECF), focusing on their role in reducing F&V postharvest losses, based on data from the last 40 years retrieved from the Web of Science database. The global ECF research network is represented by publication trends, majorly researched F&V, key research areas, influential and emerging authors, and global research ranking. The role of ECF in preserving F&V quality has been assessed by examining critical quality parameters, including weight loss, total soluble solids, titratable acidity, ripening, softening, sensory and organoleptic characteristics, browning, chilling injury, and microbial safety. Furthermore, recent advancements in ECF formulations, including nanoscale ingredients and application methodologies, have been critically discussed. Sources, categorization, application strategies, mode of action, functional properties, sustainable development goals (SDGs), challenges, safety, legislations, and future perspectives in ECF research have also been discussed. The key findings indicate that China (20.34%) and the USA (9.94%) are the leading countries in ECF research. Studies have demonstrated ECF's potential in reducing F&V postharvest losses by maintaining quality parameters through advanced nanoscale compositions and methodologies. Notably, ECF research supports multiple SDG targets, including SDGs 2, 3, 8, 9, 12, 13, and 15. Future ECF research should explore 3D-printed coatings, nonflavor-altering components, and potential crosslinking agents to enhance F&V quality and reduce postharvest losses.

Modeling of the qualitative state of oilseeds from soybean seeds by multifactorial analysis of factor areas

The production of oil products in Ukraine is a leader not only in the European but also in the world market of food and processing industry products, therefore, the priority areas of scientific research in this field are the effective assessment of the quality of the oil obtained. Existing methods for assessing this product by organoleptic characteristics are subjective and do not allow the use of parameters that require more complex measurement technologies; which in general makes it impossible to conduct a comprehensive analysis of the quality of the studied product. The purpose of this study was to develop and implement a mathematical modeling method for numerical analysis of the quality of soybean oil product varieties. Qualitative assessment of the studied oil varieties was carried out using such indicators as the mass fraction of fat, peroxide, and acid number; content of free fatty acids, phosphatides, moisture, and impurities; it allowed to perform a numerical analysis using dimensionless complexes regarding the condition of the studied oil product varieties and compliance with regulatory indicators. When processing experimental data and calculating the developed quality criteria, programming methods, Excel, and COMPASS mathematical environments were used, which allowed the construction of geometric quality models and the necessary assessment criteria. According to the results of the research, it turned out that the characteristics of the studied varieties "OAS Avatar", "ES Mentor", "Sigalia", "ES Mentor" and "Gallek" do not meet the requirements for compliance with the quality thresholds by 160 - 220%, however, their current characteristics, which were selected for assessment, are within the average normative indicators. The proposed mathematical models can be implemented for practical application in assessing the condition of any complex object of research using an unlimited number of characteristics. At the same time, the main requirements for these parameters are their breadth of coverage of the physical, mechanical, and chemical-biological properties of the product and the ability to provide an objective and thorough assessment of its condition.

High-hydrostatic pressure on Escolar meats: Impact on the microbial, chemical, and organoleptic qualities and bacterial community by using high-throughput sequencing

High-hydrostatic pressure on Escolar meats: Impact on the microbial, chemical, and organoleptic qualities and bacterial community by using high-throughput sequencing

“Electrohydrodynamic Drying: A Comprehensive Review of Design Considerations and Quality Effects on Dried Fruits and Vegetables”

ABSTRACTElectrohydrodynamic (EHD) drying, an emerging non‐thermal technology, gains favor for its simple construction, energy efficiency, and superior dried product quality. Operating at ambient temperature, it preserves a product's original characteristics. This study delves into EHD drying's mechanism, electrode selection, and design considerations, emphasizing its impact on vitamins, color, and bioactive compounds in fruits and vegetables. A comparative analysis with traditional and innovative drying methods is included, exploring combined and EHD‐assisted techniques for improved organoleptic and nutritional qualities. While, currently it is limited to lab‐scale, scaling up EHD drying holds promise for ensuring nutritional security, with considerations on various limiting factors and future potential.

Influence of selenium additives on butter quality and storage stability

The study's results showed that using Selenium preparations in butter production inhibited oxidative processes occurring during butter storage. In such a product, the oxidative changes of the butter were slowed down, resulting in the product's quality parameters being preserved longer. Before storage, the butter was evaluated in the 45 to 43 points range. After 15 days of storage, the taste and odour scores of the oil ranged from 44 to 40 points. The highest score was assigned to samples with high fat content stored at minus 5°C. The 62.5 per cent fat samples stored at 15°C had the lowest score for this storage period. When stored for more than 30 days, there was a further decrease in the taste and odour score of the oil. It scored between 41 and 37 points during this storage period. In addition, only sweet butter stored at minus temperature remained in the high grade. At the last storage stage (60 days), the butter scored from 38 to 35 points. Summarising the presented data, it should be noted that using selenium in butter production inhibits the development of oxidative processes and slows the deterioration of organoleptic characteristics during product storage. The rate of these processes depends on the storage temperature and the amount of oil in the butter. Due to the use of Selenium at the temperature of Minus 5 °C the shelf life of butter of the highest grade increases by 1.6-2.0 times, at 5 °C, by 1.8-2.4 times and at 15 °C, by 2.4-3.0 times. The non-infinite fatty acids in the milk fat of the cows we study are less than infinite acids, as indicated by the value of glyceride solid fractions and the amount of iodine. The iodine index in cows of the Alatau breed was 28.62, while for those in the third lactation and beyond, it was 28.45. The iodine index values for Holstein cows were 28.86 and 28.7, respectively.

Effect of processing technique and storage on the ascorbic acid retention & organoleptic characteristics of Amla laddu

Effect of processing technique and storage on the ascorbic acid retention & organoleptic characteristics of Amla laddu

A Holistic Approach to the Pharmacognostic and Proximate Analysis of Cleome rutidosperma DC Leaves: Insights for Taxonomic Refinement

The Hydro alcoholic extract of Cleome rutidosperma (HAECR) leaf was analyzed by gas chromatography-mass spectrometry (GC-MS). The anatomical, physicochemical, and pharmacognostic properties of the extract were analyzed. The results showed that the leaves of HAECR exhibit organoleptic and macroscopical characteristics, showing distinctive features that enhance its taxonomic profile. The powder microscopy of the leaf reveals key microscopic features, including epidermal cell density, stomatal density, palisade ratio, and vein structure. The fluorescence analysis of the powder under visible, short-wave, and long-wave UV light revealed distinct color reactions with various reagents. The physiochemical constants of leaf powder reveals several important quality parameters. The Thin Layer Chromatography (TLC) analysis revealed a diverse composition of bioactive compounds, evident from distinct retention factor (Rf) values, spot colors, and varied mobile phases. These findings establish a foundation for further exploration of phytochemicals in medicinal plants, which are known for their therapeutic potential, reinforcing the value of TLC as a tool for the identification and characterizing bioactive constituents.

Nutritional properties of cookies enriched with Terminalia catappa (Combretaceae) almond flour

This study aims to analyze the nutritional properties of almond flour enriched cookies from Terminalia catappa in order to promote these almonds in the treatment of protein-energy malnutrition. To this end, five (5) types of cookies were produced, including a control cookie composed of 100% wheat flour (BFB) and four composite cookies in which the wheat flour was substituted by the almond flour Terminalia catappa at respective rates of 10% (BFTC10), 20% (BFTC20), 30% (BFTC30) and 40% (BFTC40). The cookies were prepared at the "Bivoire Abobo Banco bakery" which has an authorization from the Ministry of Commerce of the Republic of Côte d'Ivoire. The nutritional properties of cookies were evaluated on the basis of their physicochemical composition, physical and organoleptic characteristics. Analysis of the physical-chemical composition of the cookies showed a significant increase (p< 0.05) in proteins (10.07 0.02 to 19.2 0.01%), lipids (14.3 0.1 to 27.4 0.2%), ash (0.66 0.02 to 1.66 0.8%) and fibres (1.12 0.01 to 1.56 0.01%). On the other hand, a significant decrease (p < 0.05) in the carbohydrate content (70.31 0.01 to 46.64 0.03%) and a significant increase (p< 0.05) in the energy value (450.2 0.01 to 510 0.01 kcal) of the cookies were observed. The physical parameters of the cookies (weight, diameter, thickness, spreading ratio) were influenced by the increase in the level of incorporation. Sensory analysis revealed that the overall acceptability of cookies was affected by the increased level of substitution. It seems that these composite cookies could help fight protein-energy malnutrition.

Extremophilic Microorganisms as a Source of Emerging Enzymes for the Food Industry: A Review.

Modern-day consumers are interested in highly nutritious and safe foods with corresponding organoleptic qualities. Such foods are increasingly subjected to various processing techniques which include the use of enzymes. These enzymes like amylases, lipases, proteases, xylanases, laccases, pullulanase, chitinases, pectinases, esterases, isomerases, and dehydrogenases could be derived from extremophilic organisms such as thermophiles, psychrophiles, acidophiles, alkaliphiles, and halophiles. As these organisms can grow under severe environmental conditions, they can produce functional enzymes (extremozymes) used in producing safe foods (such as gluten-free, lactose-free, lower acrylamide, or lower trans-fat products). The extremozymes also enhance nutrient bioavailability and bioaccessibility (e.g., predigested nourishments like baby formulae), and improve nourishment functionalities such as surface, sensory, and bioactive properties. Therefore, exploring alternative sources of enzymes for better compatibility and long-term adaptability in the processing stages is a promising approach for obtaining novel food products. This review will establish novel discovery methods of extremozymes from psychrophiles, thermophiles, acidophiles, alkaliphiles, and halophiles, the enzymes' types, mechanisms of action, and their food applications. It will also contribute to their commercial relevance and the furtherance of their discovery.

Lama Fermentasi dan Konsentrasi Bunga Chamomile (Matricarica recutita) Terhadap Mutu Fisikokimia dan Organoleptik Teh Kombucha

Kombucha is a health drink that has good benefits for the body, contains polyphenols and is antioxidant so it is said to be a functional drink. Chamomile positively contains flavonoid compounds, polyphenols, and tannins as antioxidants to ward off free radicals. The purpose of this study was to determine the effect of fermentation duration and concentration of chamomile flowers (Matricaria recutita) to produce kombucha drink with the best physicochemical and organoleptic quality. This study used a one-factorial Completely Randomized Design consisting of four treatments of a combination of fermentation duration (5 days and 7 days) and chamomile concentration (0.5% and 1%), each treatment was carried out three times. Parameters analyzed included color (L*a*b*), pH, antioxidant activity and organoleptic (taste, color, and aroma). The results showed that the length of fermentation and chamomile concentration had a significant effect on color (L*a*b*), pH, antioxidant activity and organoleptic parameters (taste and color). On organoleptic parameters (aroma) did not have a significant effect. The best treatment with antioxidant activity value of 67.09% in treatment F2C2 (7 days fermentation time and 1% chamomile concentration). The highest organoleptic quality was in the F1C1 treatment (5 days fermentation and 0,5% chamomile concentration).

Developments in Radiofrequency Processing Applications on Food of Animal Origin

Radio frequency (RF) treatment is one of the novel dielectric heating techniques for foods. It is an indirect process whereby electrical energy is initially transformed into electromagnetic radiation, which then generates heat within the food. Radiofrequency heating has been found some advantages like rapid heating or deep penetration into food compare to conventional methods. Traditional heat treatments applied to animal products can lead to quality losses, color and texture changes, overheating problems and other undesirable side effects. RF treatment has the potential to minimize these problems, improve organoleptic quality, reduce process time and save energy. Recently, the most investigated methods for animal origin foods are RF pasteurization/sterilization, RF-supported thawing methods, RF heating or cooking and the results obtained are promising. Radiofrequency technique is also investigated for following purposes; blanching, post-bake drying, roasting and disinfection. The new generation of RF studies explore other aspects, including the discovery of dielectric properties of foods, the evaluation of efficiency and quality effects, environmental sustainability of RF technologies and the improvement of RF system performance. Also combined systems are investigated such as radiofrequency-assisted cryogenic freezing. This paper reviewed principles of RF, overview situation of RF treatment methods and recent literature on RF applications on food of animal origin.

Effect of Cleaning Milk Equipment with Plant Material on Microbial Load, Quality and Organoleptic Character of Milk

Ensuring the safety and quality of milk requires effective sanitation of milk-handling equipment to minimize microbial contamination. This study examined the antimicrobial effectiveness of Eucalyptus globulus and Ruta chalepensis as natural cleaning agents compared to conventional synthetic detergents. Equipment cleaned with plant-based solutions significantly reduced microbial loads, including total bacterial count (TBC), coliforms, and lactic acid bacteria (TLAB), with reductions exceeding those observed with conventional detergents (p < 0.05). Lower titratable acidity in milk processed using plant-treated equipment indicated delayed spoilage and extended shelf life. Sensory evaluation by trained panelists revealed improved flavor, texture, and overall acceptability in milk cleaned with plant-based agents, outperforming detergent-cleaned samples (p < 0.05). The antimicrobial properties of Eucalyptus globulus stem from its phytochemicals, such as eucalyptol and α-pinene, which disrupt bacterial cell membranes, effectively targeting gram-positive and gram-negative bacteria. Ruta chalepensis owes its antibacterial activity to phenolics and flavonoids, which inhibit bacterial growth through oxidative stress and enzyme disruption. These bioactive compounds contribute not only to reduced microbial loads but also to enhanced sensory qualities of milk, making the plant-based agents promising alternatives to chemical cleaners. The findings suggest that Eucalyptus globulus and Ruta chalepensis offer sustainable, eco-friendly solutions for dairy sanitation, effectively reducing microbial contamination while enhancing milk quality. These natural agents align with the growing consumer preference for environmentally sustainable practices in food production. Further research is recommended to optimize their application methods, evaluate residue safety, and investigate their long-term impact on milk-handling equipment and microbial resistance patterns. By integrating these plant-based solutions into dairy sanitation practices, producers can achieve safer, higher-quality milk while reducing reliance on synthetic chemicals.