Organoleptic Differences Research Articles

Comparative Metabolomic Fingerprinting Analysis of Tomato Fruits from Physalis Species in Mexico’s Balsas Basin

This study investigated the chemical and sensory distinctions in tomato fruits from three Physalis species (P. ixocarpa, P. angulata, and P. philadelphica) found in Michoacán, Mexico, using metabolomic fingerprinting through GC-MS analysis. The objective was to identify organoleptic differences that could influence consumer preferences, highlighting the significance of these species’ unique traits. These species represented a valuable genetic reservoir for potential hybridization or selection aimed at enhancing commercial varieties by focusing on organoleptic properties rather than traditional selection criteria like fruit size or yield. This research emphasizes the importance of preserving Mexican biodiversity and providing insights into domestication processes that prioritize flavor and sensory qualities. By analyzing metabolite profiles and their correlation with taste preferences, this study contributes to understanding how these differences could be leveraged in breeding programs to develop new tomato varieties with preferred flavors. It was suggested that variations in taste among the species are mainly due to differences in metabolite expression. This knowledge underscores the importance of organoleptic properties in the selection and domestication of edible fruits, offering a pathway toward the conservation and enhancement of tomato varieties through the exploitation of genetic diversity for organoleptic improvement.

Organoleptic Differences of Biscuits Made From Yellow Pumpkin Flour as a Substitution of Wheat Flour

Introduction: Wheat flour is made from wheat which is a sub-tropical plant that can be grown easily in tropical environment like Indonesia. In response to this, efforts need to be made to find substitutes for wheat flour through increasing local food acceptability to reduce import dependence of wheat. This study aimed to analyze and determine the organoleptic differences of biscuits made from yellow pumpkin flour. Methods: This type of research is experimental with a completely random design consisting of 6 treatments, namely P1 (0% yellow pumpkin flour : 100% wheat flour), P2 (10% yellow pumpkin flour : 90% wheat flour), P3 (20% yellow pumpkin flour : 80% wheat flour), P4 (30% yellow pumpkin flour : 70% wheat flour), P5 (40% yellow pumpkin flour : 60% wheat flour) and P6 (50% yellow pumpkin flour : 50% wheat flour). Data were analyzed using the Kruskal Wallis test with a significance level of 1% and Mann Whitney test. Results: The results showed that the organoleptic value of biscuits with the highest acceptability from the color aspect was at P2 (3,72), aromatic smell at P2 (3,68), taste at P1 (3,76), and texture at P1 (3,52). Conclusion: This study may conclude the potential use of yellow pumpkin flour mixture when preparing wheat-base biscuits. Therefore, import dependency of wheat can be reduced.

Development of Kencur Extract Ice Cream Formula (Kaempheria Galanga L) as an Anti-Inflammatory in Obesity Adolescents

Background: Metabolic syndrome associated with indicators of inflammation such as C-Reactive Protein (CRP). Elevated CRP levels in obese adolescents is an indicator of metabolic disorders. Giving kencur extract to adolescents with metabolic disorders can reduce CRP levels. Increasing the acceptance of kencur in adolescents can be done by supplementing kencur extract in ice cream. The aim of the research was to obtain kencur extract supplementation ice cream products, with the best physical, chemical and organoleptic characteristics. It is hoped that this kencur extract ice cream can be used as an anti-inflammatory in obese adolescents. Research methods: The research design was Completely Randomized Design. There are 5 treatments of ice cream. Each treatment with a volume of 250 ml. The physical and chemical properties and organoleptic properties of kencur extract ice cream were observed. The statistical test used to determine differences in physical properties is ANOVA. While the test used to determine organoleptic differences is the Friedman test. Research result: All treatments had a pH of 7. Dissolved solids in ice cream ranged from 43.5% - 44.58%. The viscosity of ice cream ranges from 0.355 mN,m - 0.517mN,m. Ice cream overrun ranges from 110% - 168%. Ice cream melting speed ranges from 5.75 minutes - 8.975 minutes. The content of energy, protein, fat and carbohydrates. The more the addition of kencur extract the organoleptic properties of ice cream, the less preferred it is. Conclusion: Ice cream with high acceptability is one added with 2700 mg of kencur extract and 2900 mg of kencur extract.

A Comparative Study of the Nutritional Composition, Fatty Acid Profiles and Organoleptic Evaluation of Clarias gariepinus (African Catfish) and Oreochromis nilotius (Nile Tilapia) Raised under Wild and Pond-Cultured Systems

Clarias gariepinus and Oreochromis niloticus are two important fish species that are widely consumed in many parts of the world. This study investigated the nutritional composition, fatty acid profiles and organoleptic evaluation of these two fish species raised under wild and pond-cultured systems. Five samples each of the species were randomly collected from Ashaka Town, Delta State, Nigeria. The proximate composition was determined using standard AOAC methods. Fatty acid profiles were analyzed using gas chromatography, while organoleptic evaluation was conducted using twenty panelists. C. gariepinus exhibited significantly lower (p<0.05) moisture content (77.76±0.45 and 79.06±0.36) and higher crude fat content (1.75±0.14 and 1.32±0.33) respectively in both wild and pond-cultured species compared to O. niloticus. C. gariepinus had higher protein content than O. niloticus in both wild and pond-cultured species. The carbohydrate content of O. niloticus was significantly higher (p<0.05) than in C. gariepinus, while the ash content of C. gariepinus and O. niloticus was not significantly different (p>0.05). Both species exhibited variations in their fatty acid profiles, with significant differences (p<0.05) observed in the levels of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). All wild and pond- cultured fish species had the same pattern of fatty acid composition SFAs > PUFAs > MUFAs except wild C. gariepinus with SFAs > MUFAs > PUFAs pattern. Pond-cultured O. niloticus and C. gariepinus had higher total n-3 PUFAs and lower n-6 PUFAs values while wild O. niloticus and C. gariepinus had lower n-3 PUFAs and higher n-6 PUFAs values. This difference was statistically significant (p<0.05). The results indicated significant organoleptic differences (p<0.05) in consumer preference between wild and pond-cultured C. gariepinus, however, O. niloticus was found to be liked similarly regardless of its source (p>0.05). These findings suggest that the type of habitat, fish species and diets have significant impacts on the proximate composition, fatty acid profiles and organoleptic attributes of fishes.

Coffee's carbohydrates. A critical review of scientific literature

Only two species have gained economic importance in coffee production: Coffea arabica L. (Arabica coffee) & Coffea canephora Pierre ex A. Froehner var. Robusta, with 65 and 35% of world production attributed to C. arabica http://wsx5customurl.comL. & C. canephora P. respectively. In general, it is estimated that 6 mt of fresh and ripe fruits produce approximately 1 mt of raw and dry grains. The grain endosperm is mainly composed of cellulose, hemicelluloses, proteins, minerals and lipids, but starch and tannins are absent. However, the seed's chemical composition of C. arabica and C. canephora, before roasting, differs concerning their primary and secondary metabolites content, which serve as precursors for the synthesis of volatile compounds during the roasting process. For this reason, there are marked organoleptic differences between both species' roasted and ground grain. However, the evidence suggests that such differences can also be attributed to other factors since coffees grown in cool, highland areas generally have better sensory attributes than their counterparts grown in hot, lowland areas. It has been speculated that environmental conditions in cool, highland areas induce the slow accumulation of primary and secondary metabolites during the endosperm development resulting in sensorial differences after roasting. This essay focuses on the study of coffee beans' carbohydrates (primary metabolites) before and after roasting, their influence on cup quality, biosynthesis and differences linked to the involved species, their metabolism, solubility and extraction, as well as a discussion on the analytical techniques used for its determination. Keywords: sucrose synthase, sucrose phosphate phosphatase, sucrose phosphate synthase, aploplasm, cytoplasm, Manan synthase, Galactosyl transferase.

Effect of light intensity on steviol glycosides production in leaves of Stevia rebaudiana plants

Stevia rebaudiana leaf extracts contain stevioside and rebaudioside A, two steviol glycosides (SGs) used as natural sweeteners because of their non-toxic, thermally stable and non-caloric properties. Indeed, leaf extracts can be up to 300 times sweeter than sucrose. Stevioside and rebaudioside A have organoleptic differences, the first one having an undesirable bitterness and the second one a higher sweetener capacity. Selection of the S. rebaudiana varieties and the best environmental conditions that elicit higher SGs content and the appropriate composition is an important goal. In this study we quantified and compared the amount of stevioside and rebaudioside A in two of the most used S. rebaudiana cultivars, Morita II and Criolla. Our results show a strong differential ratio of stevioside and rebaudioside A accumulated in the leaf between these cultivars. The Criolla cultivar showed about 3 times more stevioside per mg of dry weight than Morita II, whereas the Morita II accumulated almost 10 times more rebaudioside A than that produced in Criolla. We observed an enhanced expression in Morita II of three genes (SrKA13H, SrUGT74G1 and SrUGT76G1) known to encode three enzymes that participate in SGs biosynthesis, likely contributing to the differences in the stevioside and rebaudioside A accumulation. Not only genetic variation can affect SGs composition, but also environmental factors and crop management. Numerous studies have shown that the light regime in which S. rebaudiana cultivars grow can affect SGs accumulation. However, the optimal light regime to increase total SGs content is currently controversial. By applying various light intensities, we detected an increase of expression of these three biosynthetic genes at higher light intensity, accompanied by higher levels of stevioside and rebaudioside A, demonstrating that light intensity influences the synthesis of SGs.

Laying hens behave as omnivores with poultry meal included in their diet

This study was conducted to determine egg yield performance and quality, animal partiality to poultry meal, and consumer preferences for eggs produced by various feeding methods. A total of 72 Nick Brown laying hens, aged 22 weeks, were offered three feeding methods with 24 replicates per treatment and one hen per experimental unit. These methods consisted of i) vegetarian (no poultry meal), ii) omnivorous (5% poultry meal), and iii) a choice between vegetarian and omnivorous. Feed and water were provided ad libitum. The study lasted for 10 weeks. Feeding methods did not affect feed intake, feed conversion ratio, egg yield, and egg quality. However, they affected the malondialdehyde (MDA) value of eggs on the 42nd day of storage significantly (P <0.05). The highest MDA value was obtained from the eggs of ‘omnivorous’ hens. More hens (51.4%) in the choice group preferred omnivorous feed to ‘vegetarian’. Panellists found organoleptic differences among sample eggs from hens subjected to various feeding methods. They reported that the eggs obtained from vegetarian hens were preferable. The conclusions were that i) no feeding method changed egg yield performance and quality, ii) omnivorous feeding shortened the shelf-life of eggs, iii) hens with a choice of feed did not reject the omnivorous diet, but increased their intake, and iv) the panellists disliked eggs from the omnivorous hens. Finally, these preferences should be considered in legislation for poultry feeding and animal husbandry.

Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils

AbstractA study with controlled field and authentic samples of olives, obtained in similar conditions of soil, climate, region, harvest, and with the same cultivation techniques and considering simultaneously different agronomic factors (olive variety, fruit ripening degree, irrigation, and organic or conventional production system) is performed to evaluate their influence on quality and added value of extra virgin olive oil (EVOO). Agronomical and physicochemical parameters, polyphenols, tocopherols, and fatty acid composition and volatile and sensory profiles are determined in Hojiblanca and Picual VOOs obtained from different fruit ripening degrees and different cultivation modalities (conventional with and without irrigation, and organic with irrigation). Among volatile compounds, 1‐hydroxy‐2‐propanone, (E)‐linalool oxide, and 2‐acetylfuran are described for the first time in EVOO. The variable that most influences the chemosensory composition of EVOOs is the variety, followed by the stage of ripeness, and, within each variety, the cultivation modality. Organic irrigation differ from conventional modalities, showing significant differences in acidity, stability, tocopherol and polyphenol contents, fatty acid composition, and sensory attributes.Practical Applications: Results are of great importance, due to their applicability to the EVOO sector, allowing one to know the qualitative, chemical and organoleptic differences between organic and conventional EVOO, and factors that improve the quality and performance of EVOO.

What’s in organic wine consumer mind? A review on purchasing drivers of organic wines

Consumer interest in organic wine is growing, but the effects of organic label, consumer quality perception and the support for the benefits claim of organic wine are not yet fully understood and at times doubtful. The literature shows a very heterogeneous picture regarding consumer behaviour and preferences for organic wine. This study seeks to understand the link between organic wine and consumer’ purchasing drivers. Using a systematic literature review, the paper explores the characteristics of consumer of organic wine, the motivation on consumer behaviour and preferences for organic wine, as well as the sensory quality and the presence of additives when evaluating wine quality and in shaping consumers’ attitudes. The results show how socio-economic and psychological characteristics of consumer as well as quality perception affect their behaviour for organic wine. Little consensus on the benefits in terms of improved sensory quality of organic wine compared to conventional one. Among sensory qualities, taste has been found to be both a key driver and barrier to organic wine consumption. Based on literature studies, consumers have positive opinions toward organic wine, which is perceived as healthy and environmental friendly. However, despite the growing market interest in wine, scientific information about the organoleptic differences between conventional and organic remains scarce and the topic requires more in-depth analysis. Understanding the profile of consumer and the factors that influence consumer’ behaviour provide information to the organic wine industry.

On-site veterinary and sanitary examination of emergency slaughtered poultry

The paper reports the veterinary culling rates and emergency slaughter statistics at poultry factories; it also analyses the veterinary and sanitary quality of carcasses of culled poultry in comparison to that of a healthy population. This analysis identifies organoleptic, physical, chemical, and microbiological differences between the two categories of meat. Finally, based on this data, the paper draws recommendations on the most optimal and safe use of meat produced by emergency slaughter.

Comparison of organoleptic quality of coffee (Coffea arabica L.) in Puno - Peru and La Paz - Bolivia

57 samples of 500 g of coffee were evaluated to compare the quality of coffee cup, in the rural sectors of the San Juan del Oro areas in Sandia - Puno and Apollo in Franz Tamayo - La Paz. Both production areas are located in an ecological floor that varies between 1300 to 1400 msnm, this being an important factor, since high-quality coffee is obtained at more than 1200 msnm. For the evaluation of the samples in each production area of San Juan del Oro and Apollo, two samples (500g each) were made, first at 10% and second at 30% of the best samples for the evaluation of mixtures or blends. The best quality coffee was obtained 88.7 evaluation points of coffee beans from San Juan del Oro and 86.5 points in Apolo. The best cup organoleptic profile was presented in San Juan del Oro coffee with notes of "floral, honey, jasmine, complex", while in Apollo it was "citrus, floral, tangerine", resembling the qualities "floral, honey, and fruit flavor. " Based on the coffee classification of the Specialty Coffee Association of America, 55.4% of the coffee studied is in the special coffee category and 44.4% coffee of special origin. It is concluded that the best quality coffee is from San Juan del Oro; I do not enter Apolo, a production with better moisture conservation in parchment grain was observed, determining that there are organoleptic differences in both production areas and similar organoleptic profiles.  

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

Two cocoa types are predominantly being cultivated in Ecuador, the highly appreciated fine Nacional and the high-yielding and disease-resistant CCN51, classified as bulk. With the introduction of foreign germplasm in Ecuador and the international demand for high-quality Nacional cocoa, the present study aims to characterize and compare the flavor profile of Nacional hybrids (EET103, EET559, EET576 and EET577) and CCN51, and to assess the effect of the genotype. The fermented dried beans were processed into liquor and their sensory properties, volatile composition and odor fingerprint were analyzed by trained panelists, headspace–solid phase microextraction gas chromatography–mass spectrometry (HS–SPME–GC–MS), and GC electronic nose (e-nose), respectively, combined with multivariate statistics. Seventy volatiles were identified and semi-quantified, among them, 16 and 14 volatiles conferring fruity and floral aroma notes, respectively. CCN51 was mainly characterized by undesirable odor-active volatiles, whereas the EET cultivars contained the highest concentration of most fruity and floral volatiles, with differences in between EET cultivars. Sensory data highlighted organoleptic differences between the fine and bulk liquors, i.e. the fruity and acid EET flavor strongly differed from the bitter, astringent and off-flavor attributes of CCN51. Principal component analysis (PCA) discriminated firstly between fine and bulk, and secondly between EET identity. Partial least squares analysis identified possible correlations between sensory attributes and volatile compounds. Besides, e-nose proved its usefulness for rapid assessment of the liquors’ sensory profile. The results provide a foundation for understanding the genotype’s contribution to and the compositional basis of Ecuadorian fine and bulk cocoa flavor.

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences.

Direct-injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination. In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e-noses) in classification tasks are briefly reviewed, with an emphasis on food-related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR-MS), and many results obtained using the powerful PTR-time of flight-MS (PTR-ToF-MS) instrument are reviewed. Data analysis and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analysed by PTR-ToF-MS. A supervised multivariate data analysis based on partial least squares regression-discriminant analysis allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterisation of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR-MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.

Co-Processed Excipients for Dispersible Tablets\u2014Part 2: Patient Acceptability

Palatability and patient acceptability are critical attributes of dispersible tablet formulation. Co-processed excipients could provide improved organoleptic profile due to rational choice of excipients and manufacturing techniques. The aim of this study was to identify the most suitable co-processed excipient to use within directly compressible dispersible tablet formulations. Nine excipients, selected based on successful manufacturability, were investigated in a randomised, preference and acceptability testing in 24 healthy adult volunteers. Excipients were classified in order of preference as follows (from most preferred): SmartEx QD100 > F-Melt Type C > F-Melt Type M > MicroceLac > Ludiflash > CombiLac > Pharmaburst 500 > Avicel HFE-102 > Avicel PH-102. Broad differences were identified in terms of acceptability, with SmartEx QD100 being ‘very acceptable’, F-Melt Type C, F-Melt Type M and MicroceLac being ‘acceptable’, Ludiflash, CombiLac and Pharmaburst 500 being ‘neutral’ and Avicel products being ‘very unacceptable’ based on ratings using five-point hedonic scales. Organoleptic differences were ascribed to different composition and physical properties of excipients, resulting in dissimilar taste and mouth-feel. Excipients with particle size in water larger than 200–250 μm were considered poorly acceptable, which supports the use of this value as a threshold for maximum particle size of dispersible formulation. The most promising co-processed excipients for directly compressible dispersible tablets were successfully identified.

Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: Characterization of aspartic proteases

Artichoke (Cynara scolymus L.) flower extract was assayed with the aim of replacing animal rennet in the manufacture of Gouda-type cheeses from bovine milk. Floral extract coagulated milk within a suitable time for use on an industrial scale, while the yield of cheese obtained was equal to that achieved with bovine abomasum. Five proteolytic fractions with milk-clotting activity were isolated in a two-step purification protocol, three belonging to the cardosin group. Cheeses made with C. scolymus proteases must be brined for a longer period (40h) to prevent overproteolysis and avoid the development of a background flavor. The type of coagulant (bovine or vegetable) had no significant effect on the cheeses’ chemical parameters analyzed throughout ripening, and no significant organoleptic differences were detected between those manufactured with C. scolymus or animal rennet. The results indicate that C. scolymus flower extract is suitable for replacing animal rennet in the production of Gouda-type cheeses.

Combined steam and ultrasound treatment of broilers at slaughter: A promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses

Steam or hot water decontamination treatment of broiler carcasses is hampered by process limitations due to prolonged treatment times and adverse changes to the epidermis. In this study, a combination of steam with ultrasound (SonoSteam®) was investigated on naturally contaminated broilers that were processed at conventional slaughter speeds of 8,500 birds per hour in a Danish broiler plant. Industrial-scale SonoSteam equipment was installed in the evisceration room, before the inside/outside carcass washer. The SonoSteam treatment was evaluated in two separate trials performed on two different dates. Numbers of naturally occurring Campylobacter spp. and TVC were determined from paired samples of skin excised from opposite sides of the breast of the same carcass, before and after treatments. Sampling was performed at two different points on the line: i) before and after the SonoSteam treatment and ii) before the SonoSteam treatment and after 80min of air chilling. A total of 44 carcasses were examined in the two trials. Results from the first trial showed that the mean initial Campylobacter contamination level of 2.35 log10 CFU was significantly reduced (n=12, p<0.001) to 1.40 log10 CFU after treatment. A significant reduction (n=11, p<0.001) was also observed with samples analyzed before SonoSteam treatment (2.64 log10 CFU) and after air chilling (1.44 log10 CFU).In the second trial, significant reductions (n=10, p<0.05) were obtained for carcasses analyzed before (mean level of 2.23 log10 CFU) and after the treatment (mean level of 1.36 log10 CFU). Significant reductions (n=11, p<0.01) were also found for Campylobacter numbers analyzed before the SonoSteam treatment (2.02 log10 CFU) and after the air chilling treatment (1.37 log10 CFU). The effect of air chilling without SonoSteam treatment was determined using 12 carcasses pre- and postchill. Results showed insignificant reductions of 0.09 log10 from a mean initial level of 2.19 log10 CFU.Numbers of TVC before treatments ranged between 3.47 and 4.79 log10 CFU. In all cases, TVC was significantly (p<0.001, n=45 in each trial) reduced by approximately 0.7 log10 CFU.An authorized sensory panel at the Danish Veterinary and Food Administration concluded that broiler carcasses treated with SonoSteam were acceptable for purchase. These conclusions were based on organoleptic differences (smell, skin/meat consistency, texture and color) of treated vs. untreated carcasses.Results obtained from this study suggest that steam–ultrasound treatment of carcasses at broiler processing plants can significantly reduce numbers of Campylobacter on naturally contaminated broilers.

Investigation on clonal variants within the hazelnut (Corylus avellana L.) cultivar ‘Tonda Gentile delle Langhe’

The hazelnut cultivar ‘Tonda Gentile delle Langhe’ (TGdL) from Piedmont (Northwest Italy) is known worldwide for the excellent quality of its nuts and is thought to have a monoclonal origin. During 3 years of on-farm exploration carried out in Piedmont within the AGRI-GEN-RES project SAFENUT, 6 accessions of a minor cultivar called ‘Tonda di Biglini’ (TdB), known for its nut quality similar to TGdL, and two plants with low or null suckering habit, found in an orchard of TGdL, were characterized with TGdL reference plants using molecular markers and plant descriptors. In addition, agronomical behaviour and nut quality of TdB were evaluated in a field trial aimed at comparing TdB and TGdL in the same environmental conditions. Although analyses at 27 SSR hazelnut loci revealed the same genetic profile of TGdL for all the considered accessions, observations showed relevant differences in phenological and nut traits: earlier female flowering and nut maturity times (10 days) in TdB than in TGdL; lower percent kernel and higher presence of double kernels in TdB than in TGdL. These results were confirmed in the field trial comparison and were observed also in the non-suckering plants. A sensory analysis conducted on TGdL and TdB kernels using triangle test gave a significant identification indicating organoleptic differences between the two cultivars. In conclusion, given that the distinctive characters found are stable and maintained through propagation as shown in the field trial, TdB can indeed be considered a different cultivar while for the non-suckering individuals the stability of the traits after propagation still need to be confirmed. This report demonstrates the presence of mutations of agronomical relevance within a monoclonal cultivar of hazelnut.

Proximate composition and consumer acceptability of African mudfish &lt;i&gt;Clarias gariepinus&lt;/i&gt; smoked with two energy sources

The aim of the study was to assess the organoleptic differences of Clarias gariepinus smoked with two different energy sources, Anogeissus leiocarpus and Tamarindus indica with the help of a hedonic scale and to determine possible proximate composition difference between the smokedproducts. Smoking of the fishes was carried out for 4 hours using traditional smoking kiln, the chemical analysis on the determination of moisture content, ash, crude protein, lipid and carbohydrate were carried out according to AOAC (1990) and hedonic scale was used to determinethe organoleptic properties of the fish. The results of the sensory evaluation showed a strong organoleptic difference between the treatments in relation to the color, texture, taste and overall acceptability while more preference was observed for treatments smoked with Tamarindus indicawhich was characterized with more juiciness, more tenderness and a greater overall acceptability and for Anogeissus leiocarpus were poorer color and tenderness but better proximate quality. Fish smoked with Anogeissus leiocarpus recorded lower moisture, but higher dry matter, ash and crude protein content in comparison to fish smoked with Tamarindus indica. Organoleptic differences can be related to proximate analysis. It is therefore recommended that a knowledge of the energy source that can add value to smoked cultured fish be known so as to improve commercial valueKey; Clarias gariepinus, smoking, Anogeissus leiocarpus, Tamarindus indica, proximate composition

A combination of physiological and chemometrics analyses reveals the main associations between quality and ripening traits and volatiles in two loquat cultivars

A combined analysis of physiological traits, volatile composition and sensory evaluation of aromatic quality was conducted on the ‘Algerie’ and ‘Golden Nuggett’ cultivars at six maturity stages, covering colour breaking to complete ripening. The main difference between cultivars during ripening was aromatic character; organoleptic differences between cultivars were assessed by a taste panel and could be explained by the volatile profile at harvest, and more specifically by those volatiles showing a rapid increase as fruits fully ripened. Among the 121 volatile compounds identified in loquat fruits, 2-methyl butanoic acid was the only cultivar-specific VOC, detected only in ‘Algerie’, while the levels of other common VOCs also contributed to differentiation between cultivars. A correlation analysis ran between volatile compounds levels and loquat aroma and flavour intensity revealed that 1,2-dimethoxy-4-(2-methoxyethenyl)benzene, elemicin, (Z)-2-hexen-1-ol, methyl 2-methylbutanoate, methyl 3,4,5-trimethoxybenzoate, cis-geranylacetone, (E)-methyl cinnamate, (E)-2-decenal, cis-edulan and 1-hydroxycyclohexyl phenyl ketone were volatiles which could importantly contribute to loquat’s aromatic character, some of which are reported here for the first time as key volatiles in aromatic quality. The correlations among the physiological parameters, the volatile compounds and physiological traits, and the parallelisms between precursors and volatile product, are discussed as they offer clues about loquat quality-associated metabolic changes during ripening.