Organoleptic Characteristics Research Articles

The Effect of NaCl-Salinity Applications on the Improvement of Quality Characteristics and Yield of Tomato (Lycopersicon esculentum L.) Grown in Substrate Culture

Salt application in soilless cultivation systems can be considered as a strategic tool to improve tomato fruit quality. In this context, the effects of increasing the salt concentration in the nutrient solution added to the solid culture medium on yield and yield components, biophysical and organoleptic quality traits of tomato (Lycopersicon esculentum L. cv. Kardelen F1) under greenhouse conditions were studied. The salt in the nutrient solution was applied to tomato plants as sodium chloride (NaCl) at four concentrations (0, 14.1, 44.4, and 70.4 mM). Each pot received 150 mL of nutrient solution daily during the vegetative period, while 300 mL was applied daily after flowering. This study was conducted with three replicates following a randomized block design. Plants were harvested 90 days after transplanting. Low salt application in the nutrient solution (14.1 mM NaCl) increased total fruit yield, while the high salt application did not effect fruit yield compared to the control. Salt application at increasing concentrations decreased fruit size and diameter but increased the dry matter in the fruit. The salt treatment mainly positively affected the commercial and organoleptic quality parameters of the tomato fruits. In conclusion, a low level of sodium chloride (14.1 mM NaCl) in soilless culture enhanced fruit production, while moderate (44.4 mM) and high (70.4 mM) concentrations improved various fruit quality traits.

Selection of tomato genotypes for organic production systems

ABSTRACT The development of tomato (Solanum lycopersicum L.) varieties adapted to organic production systems is crucial for meeting the demand for organic food and for supporting the sustainable agricultural sector. This study aimed to rescue, evaluate genetic diversity and select tomato genotypes suitable for growing under organic production conditions. To achieve this, the work involved assessing nine table tomato genotypes from different varietal groups in two environments (greenhouse and open field organic conditions). Morpho-agronomic and physical-chemical quality characteristics were evaluated. The experimental design used was a randomised block design with four replications. The data were subjected to analysis of variance, means tests, and Spearman’s correlations. Furthermore, hierarchical dendrograms and principal component analysis were performed to assess morphological variability between genotypes in each of the environments. Dissimilarity dendrograms revealed different clustering patterns under greenhouse and field conditions. In general, the genotypes grown in the greenhouse showed higher commercial yields and organoleptic quality, as well as an earlier crop cycle. The Jumbo, Santa Clara and Kada Gigante genotypes exhibited characteristics that were considered to make them suitable for organic cultivation in both environments, especially in the open field. Gaúcho Marmande presented characteristics (vegetative and physico-chemical) that made it suitable for the open field, while Coração-de-Boi, Bocaina and Roquesso were recommended only for greenhouse cultivation.

Genetic Characterization and Fruit Quality Analysis of New Mandarin Hybrids

Mandarin fruits with good physicochemical quality are desired for the fresh fruit market. The ease of crosses among citrus taxa has been used to expand genetic variability and select new varieties for different fruit markets. With the aim of selecting new commercial varieties, eleven hybrids obtained from the cross between Murcott tangor and Ponkan mandarin were grafted on Rangpur lime rootstock and evaluated for genetic and phenotypical characteristics. It was observed that there are significant differences in the fruit shape, content, and organoleptic characteristics in juice and differential responses to Alternaria alternate, the causal agent of the Alternaria brown spot (ABS) disease. The phenotypic and molecular characterization showed two groups of hybrids, those that resemble Ponkan and others with characteristics closer to the parental Murcott. There are significant differences in the period of fruit maturation among the hybrids and their parents. Considering the parents stand out as the main commercial varieties in the Brazilian mandarin fresh fruit market, these new hybrids have great potential for commercial acceptance and could be an excellent option to extend the period of supply of mandarins. Genetic and phenotypical information will be fundamental for the registration and/or protection of new varieties, which are essential steps that precede the commercial release to the producer.

Phyotochemical Analysis of Bridelia scandens Willd a folk lore herbal drug a Review

Analytical study deals with the modern pharmaceutical analysis of the leaves of the drug. Here, organoleptic characters, physico-chemical parameters, UV spectrophotometric study, chromatographic study which were carried out for the standardization of both leaf powder and leaf oil samples are documented. The leaf powder sample of the plant yielded moisture, 10.1`%, ash, 6.65%, water soluble extractive 16.5% and methanol soluble extractive 22.3%. Whereas the leaf oil sample showed specific gravity 0.9650; refractive index 1.473; acid value 1.17; saponification value 241.4; ester value 240.23 and unsaponifiable matter 0.55%. UV spectrophotometric study of the leaf powder sample showed three absorptions peaks: the absorption being maximum at 218 nm followed by 272 nm and 666 nm. The spectra of the unsaponifiable matter of the leaf oil sample also showed three absorption peaks at 209 nm, 235 nm and 287 nm. Comparison of these two spectra reveals that their pattern is different. The chromatogram of both the samples obtained in day light showed 8 spots in the leaf powder sample and no spots in the other sample. On viewing under short wave UV radiation, the leaf powder sample revealed 3 spots and the other sample 2 spots. Among the spots the spot at Rf 0.66 was present in both the samples. After exposing to Iodine vapour almost all the spots viewed in day light were revealed in the first sample and 5 spots were found in the second sample. On spraying with vanillin sulphuric acid 6 spots were revealed in leaf powder sample and 5 spots in second sample. Among these 2 spots at Rf 0.46 and 0.66 were common in both the samples.

Critical Indicators of Oxidative Stability of Confectionery Products

The article presents the results of accelerated tests of pastry biscuits with a mass fraction of fat of 17%, stored at two temperatures: +40°C and +50 °C, with a monthly assessment of indicators. The aim of the experiment was to establish critical organoleptic and physico-chemical parameters that allow an objective assessment of the processes of oxidative spoilage in confectionery products. Along with the standard indicators established by GOST R 70412 (1), the acid number and organoleptic characteristics were additionally determined according to the developed methodology using a point scale.

Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy

This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask®, and casks that had previously contained brandy were studied. The results showed that ageing in either type of cask resulted in significant changes regarding volatile compound composition and a noticeable increase in phenolic and furfural compound content. Furthermore, sherry casks® contributed with sherry wine characteristic compounds that enriched the aromatic profile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeable evolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marc distillate) when compared to wine distillate or neutral alcohol, where changes due to ageing were more evident. The sensory analysis confirmed that ageing significantly modified the organoleptic characteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla, spicy, and vinous when aged in sherry cask®.

Characterization and Selection of Potential Starters of Bacillus Sp. Involved in the Fermentation of Néré Seeds (Parkia biglobosa) in Côte d'Ivoire

Aims: The present study highlights about Bacillus sp. starter strains to control fermentation of Parkia biglobosa (néré) seeds. Place and Duration of Study: Between February and August 2023, this work was performed at Laboratory of Biochemistry, Microbiology and Valorization of Agroresources, of the Agropastoral Management Institute, which is part of Peleforo Gon Coulibaly University (Korhogo, Côte d'ivoire). Methodology: Fermented néré seeds were collected from soumbara producers in the Korhogo region in northern Côte d'Ivoire. Néré seeds were subjected to a physicochemical analysis to determine the pH, titrable acidity, moisture, dry matter and ash content. These fermented seeds were used for the isolation and enumeration of Bacillus bacteria. Production of extracellular enzymes and the influence of stress conditions were carried out on these strains to select potential starters. Results: The study of the physicochemical analysis of fermented néré seeds showed that these seeds have a pH of 6.59 ± 0.04, close to neutrality, with a very low titrable acidity of 0.06 ± 0.00%. The moisture content of the néré seeds is 38.76 ± 0.13% with a high dry matter content of 61.24 ± 0.22% coupled with a low ash content of 3.18 ± 0.05%. Thirty-three (33) Gram-positive bacilli were isolated from néré seeds with a microbial load of 7.1 log10 cfu/g. The production of extracellular enzymes and the influence of stress conditions led to the selection of five Bacillus strains (BS 08, BS 14, BS 19, BS 22 and BS 31) as potential starters. Conclusion: The control of the fermentation of néré seeds involves selecting strains with the best potential. Thus, five Bacillus sp. Isolates (BS 08, BS 14, BS 19, BS 22 and BS 31) were selected as potential starters for obtaining a soumbara of exceptional nutritional and organoleptic quality.

The Effect of Clarification Protocols on the Vinification of White Wines with Papain and Bromelain Immobilized on Glutaraldehyde Activated Chitosan

The aim of this study is the implementation of reliable, inexpensive, and practical clarification methods of white wines, without affecting their traditional organoleptic characteristics, through treatment of musts and/or white wines with immobilized papain and bromelain. In all vinifications which focused on the production of white wines with improved organoleptic characteristics, the yeast strain Saccharomyces cerevisiae Z622 was used. Both purified papain and bromelain were immobilized on high-molecular-weight chitosan microparticles using three different protocols. The immobilized proteases with the most effective protocol were applied to both unfermented musts and fermented wines. Control vinifications were also performed using bentonite as a clarifying agent. Quantitative analyses of the white wines were carried out at the end of the alcoholic fermentation and after six months of bottling and storage in the refrigerator. The organoleptic characteristics of the clarified white wines treated with the immobilized proteases were compared with those treated with bentonite, a blank untreated white wine sample, and a commercial sample of Debina white wine through sensory evaluation. The results showed that only the musts treated with immobilized papain before fermentation resulted in clarified white wines with stable and improved sensory characteristics, similar to those of the Debina white wine sample.

Effect of chickpea on the physicochemical, nutritional, antioxidant, and organoleptic characterization of corn extrudates.

Ready-to-eat snacks are very popular. However, they have a high glycemic index and lack proteins & micronutrients. This study prepared protein-enriched corn extrudates by adding chickpea grit supplements at varying concentrations (0-100 g kg-1). The protein contents of 100 g kg-1 supplemented extrudates increased by 66.66% and dietary fiber contents increased by 48.02% in comparison with the control. Bulk density increased by 1.46 times. However, the expansion ratio, porosity, and water absorption index decreased significantly (P < 0.05). The health-promoting characteristics of the extrudates increased in comparison with the control sample, i.e., total phenolic content increasing by 17.84%, 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) contents by 11.38%, and 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) content by 9.59%. Likewise, the potassium contents increased by 24.63% with the inclusion of 10% chickpea in corn extrudates. Sensory evaluation revealed that corn extrudates with up to 60 g kg-1 added chickpea achieved the highest acceptability among panelists. The addition of chickpea produced corn extrudates with higher protein and mineral content, which could mitigate malnutrition. © 2024 Society of Chemical Industry.

The Processing of a Novel Health Beverage Based on Extracts from Green Tea and Chios Mastiha

In the present study, the processing, characterization, and assessment of novel non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable food and beverages promoting human health and well-being is strongly encouraged and biologically active compounds from natural resources have a broad range of ap-plications in this sector. In this context, three beverages (all non-alcoholic, non-carbonated, and sugar-free) were created, including extracts of green tea with Chios mastiha, matcha green tea with Chios mastiha and louisa green tea with Chios mastiha, and an evaluation of their biological potential was performed. Specifically, an analysis of water, extracts, and additives for the beverage production was carried out. Microbiological and nutritional value determination was also conducted in samples of the three products. According to the experimental results, the novel health beverage produced from green tea enriched with Chios Mastiha extracts was found to have improved organoleptic characteristics and was microbiologically stable and safe for a period of 180 days from the production date at 25 °C. It is also considered stable and safe for 3 days after production, even if it remains open at 25 °C. In view of a possible scale-up of this application, safety, and preservation control should continue for at least 540 days from the date of production. In conclusion, the current research findings support the development of a novel non-alcoholic sugar-free health drink based on bioactive extracts from green tea enriched with Chios mastiha, to contribute to maintaining human health and also to strengthen the economy.

Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts.

Brettanomyces yeasts play a relevant role in the fermentation industry, showing controversial behavior. There is growing interest in these yeasts in the fermentation industry as beer and bioethanol production, while in winemaking, they are considered spoilage microorganisms mainly used to produce ethyl phenols. These compounds may alter wine's organoleptic characteristics, leading to significant economic loss. In this work, 45 Brettanomyces strains from seven different environments were genotyped and assayed for some oenological characters to investigate the possible relationship among sources of isolation, genotype characterization, and oenological characters. The results of biotyping showed four main clusters which were also distinguished according to the oenological characters. The oenological characters also distinguished the strains based on the isolation source, suggesting an overall relation between origin and biotypes. The negative correlation between fermentation rate and ethyl phenols production in the Brettanomyces population may indicate the adaptation to hostile environments differently from crop strains that showed the opposite behavior. The overall results contribute to clarifying some features of Brettanomyces yeasts, even if further investigations into the ability of these yeasts to colonize winemaking environments are needed.

Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire

Yam holds the top position in food crop production, and Kponan yam is highly prized by Ivorians. However, storage deterioration poses economic challenges for wholesalers and producers. This study assesses Kponan yam quality in warehouse storage, considering its geographical origin. To achieve this, yams from the Bondoukou, Bouna, and Kouassi-Kouassikro regions were kept at a warehouse in Abidjan, allowing an assessment of alterations, cooking properties, and organoleptic characteristics over a 3-month storage period. Kponan yam tubers were placed on boards at the warehouse's temperature (27.98 °C) and relative humidity (85.61 %). Temperature and humidity levels were recorded three times per week and four times daily at 08:00, 12:00, 16:00, and 20:00. Physical, cooking, and sensory characteristics were checked at harvest and during each month. The results showed that the main damage observed during storage at the warehouse was rotting and dehydration of the tubers. Rot rates were 47.53 % for yams grown in Bondoukou, 51.96 % for those grown in Bouna and 60.65 % for those grown in Kouassi-Kouassikro. Dehydrated tubers rates were 17.88 %, 25.04 % and 29.20 % for yams from Bondoukou, Bouna and Kouassi-Kouassikro, respectively. The browning indices of Kponan yams decrease (P < 0.05) during storage, with a much more marked effect for yams grown in Bouna (23.43-18.56) and Bondoukou (24.73-18.11), in contrast to those grown in Kouassi-Kouassikro (26.09–22.96). Hardness also dropped for Kponan yams grown in Bouna, Bondoukou and Kouassi-Kouassikro (38.94–25.19 N, 39.39–26.52 N and 35.59–26.66 N respectively). Sensory analysis showed that yams from Bouna stored for three months were rated highest in taste (score = 4). The storage quality of Kponan yams was influenced by the cultivation region. Organic production of Kponan yams benefits the environment and human health, while increasing shelf life.

Organoleptic Characteristics of the Albumin of Snakehead Fish (Channa striata) with the Addition of Bay and Basil Leaves

Organoleptic Characteristics of the Albumin of Snakehead Fish (Channa striata) with the Addition of Bay and Basil Leaves

Emerging non-thermal treatment approaches for camel milk: A review

Camel milk (CM) has recently gained popularity in international dairy markets. According to projections, the global market for CM products is expected to reach USD 18.3 billion by 2027 with a compound annual growth rate of 6.8 % during the forecast period. The increasing demand for CM among people with lactose intolerance is expected to positively impact the industry. Despite efforts to develop a range of products from CM, its processing is generally considered challenging, and the resulting products are not comparable to those made from bovine milk. For decades, the dairy industry has relied primarily on conventional methods to process various dairy products; however, these methods can affect the organoleptic quality and nutritional profiles. This review focuses on innovative non-thermal processing methods for CM, including high-pressure processing, pulsed electric fields, ultrasonication, UV pasteurization, cold plasma technology, and microwave processing. These approaches can provide viable alternatives to thermal treatments, offering several benefits, such as enhanced nutrient retention, improved organoleptic properties, and better microbial safety, thus supporting the industry's growth in response to increasing consumer demand for high-quality dairy products.

Fortifikasi Chlorella Terhadap Nilai Gizi Roti Manis Sebagai Inovasi Makanan Sehat

Bread is a processed food made from wheat flour fermented with yeast and processed by baking. There are various types of bread, one of which is sweet bread. Sweet bread is bread that is consumed more often, has a sweet taste, and is easy to consume anytime and anywhere. This research aims to determine the effect of Chlorella sp powder fortification on the organoleptic and chemical quality characteristics of sweet bread. The research method used was an experimental method with 4 levels of treatment, namely without Chlorella powder (C0), 0,5 % Chlorella powder. (C0,5), 1,0% Chlorella powder. (C1,0), and 1,5% Chlorella powder. (C1,5). The parameters tested in this study were organoleptic and proximate tests (moisture, ash, protein, fat, carbohydrate, and crude fiber). Based on organoleptic testing, the addition 1,0% of chlorella powder in the making of chlorella sweet bread was the best treatment, with the characteristics of a non-mouldy, attractive, and green appearance (6,95), a rather strong bread aroma and a slight aroma typical of Chlorella (7,56), the taste is quite sweet, typical of sweet bread and slight taste of Chlorella (7,99), soft texture (6.79) and the bread development volume was 1.47 cm3. Meanwhile, the proximate values of chlorella sweet bread in 1,0% fortification of chlorella powder were moisture (25,38%), ash (1,15%), protein (5,68%), fat (4,58%), carbohydrates (61,01%), and crude fiber (2,21%).

Pengaruh Konsentrasi Ragi dan Metode Pemasakan Terhadap Karakteristik Fisikokimia dan Organoleptik Tapai Pisang Janten (Musa acuminata colla)

Tapai is a traditional food obtained from a fermentation process using yeast. The material used in the manufacture of tapai is a material that contains starch. One of the starchy ingredients that can be processed into tapai is the janten banana. Quality tapai has a distinctive taste, sweet and sour, producing an alcoholic aroma. Tapai quality can also be determined based on its physicochemical characteristics. Tapai fermentation is influenced by several factors, namely the yeast concentration and the cooking method used. This study aims to prove the effect of yeast concentration with various cooking methods on the physicochemical and organoleptic characteristics of Janten banana tapai. The yeast concentrations were 0.5% and 2%, while the cooking methods used were steaming and boiling. This experiment used a completely randomized design (CRD) with two factorials and two repetitions. The data were analyzed using a two-way ANOVA test with a level of α=5%, and if there was a significant effect, then a DMRT follow-up test was carried out with a level of α=5%. Treatment of 2% yeast concentration using the steam cooking method produced the best janten banana tapai with a texture value of 2.93 mm/g/s, 68.03% moisture content, 1.61% ash content, 3.25% alcohol content, pH 4 .78 and 25.55% total titrated acid.

Organoleptic Characteristics of Food Bars with Substituted Tempeh and Tofu Waste as Snacks for Obese Adolescents

The nutritional issues among adolescents included both undernutrition and overnutrition. Undernutrition was generally caused by low energy intake from food compared to the energy burned by the body, while overnutrition occurred when energy intake exceeded energy expenditure. These nutritional problems also influence adolescents' body image. This research aimed to develop food bar products made from tempeh and tofu waste as snacks for obese adolescents. The research process began with the preparation stage of raw materials, including drying tofu waste. Subsequently, food bars were made using three formulas: F1 (60% dried tofu waste and 40% tempeh), F2 (70% dried tofu waste and 30% tempeh), and F3 (80% dried tofu waste and 20% tempeh). The third stage involved organoleptic testing with 30 untrained panelists, using a preference test for attributes of texture, color, aroma, and taste, with a hedonic scale ranging from 1 (dislike extremely) to 4 (like extremely). Statistical analysis was conducted using ANOVA and Duncan's Test with a confidence level of 95%. The results showed that the panelists preferred food bar product F3 based on texture, color, and aroma attributes, while, F1 received the highest rating. Overall, F3 was deemed the most favored. The conclusion of this study indicated that the recommended food bars as snacks for obese adolescents were F3 (80% dried tofu waste and 20% tempeh), with an average liking score of 3 (like).

Organoleptic Qualities of Retort Processed Commercial Paneer Butter Masala Vs in-House prepared Paneer Butter Masala

Organoleptic Qualities of Retort Processed Commercial Paneer Butter Masala Vs in-House prepared Paneer Butter Masala

Evolution of the organoleptic characteristics of the kola nut (Cola nitida) depending on the packaging used in Côte d’Ivoire

In Ivory Coast, the conditions of conservation and storage of kola nut promote enormous losses during its marketing. Indeed, the nut is attacked by weevils, diptera and fungi which cause between 30 and 70% of losses during storage. The objective of this study is to propose good practices for post-harvest conservation of kola nut, in order to reduce these enormous losses. Containers made of rattan basket lined with Thaumacoccus daniellii leaves, cardboard with food bag and potato net and PVC (polyvinyl chloride) were used and stored at different temperatures of 26°C and 29°C±1°C. Organoleptic analyses were carried out on kola nuts after 0, 1, 2, 3, 6 and 10 months of storage. The organoleptic characteristics that deteriorate over time are color, brightness and texture. Of all the combinations, rattan baskets and PVC trays preserve kola nuts best for up to ten months of storage.

Development of curd for children from sheep milk with berries: improvement of nutritional and functional properties

The development of functional products for children based on sheep's milk with the addition of berries is a pressing issue in the field of baby food. The object of this study is baby curds based on sheep's milk with the addition of berries. The task that this study solves is to improve the nutritional and organoleptic characteristics of baby products made from sheep's milk since pure sheep's milk without additives has a specific smell and taste, which reduces its attractiveness to children. The results of the study showed that the addition of berries (chokeberry, raspberry, strawberry) significantly improves the taste and aromatic properties of curds. Children preferred curds with berries since they had a creamy-berry aroma, while curds without additives retained the characteristic smell and taste of sheep's milk. It was also found that the addition of berries increased the antioxidant activity of the product due to enrichment with vitamins (especially vitamin C) and dietary fiber. By adding berries to the curds, it was possible to increase the nutritional value, improve the taste characteristics and increase the digestibility of the product. These results solve the problem of low consumer appeal of sheep milk-based products. The results could be used in the production of functional dairy products for children, especially for creating products with increased antioxidant potential and improved organoleptic characteristics. Such curds can be in demand under conditions of mass production for children, as they improve the nutritional value and increase consumer appeal due to taste improvements.