Results Of Sensory Evaluation Research Articles

Comprehensive analysis reveals the contribution of “rolling-anaerobic” processing to the improved aroma, taste and color of GABA black tea

GABA black tea (GABT), produced by the combination of anaerobic treatment and Chinese traditional black tea processing technology, has a unique flavor and health benefits. However, how to manufacture high-quality GABT efficiently is the major challenge for this area. In this study, a processing improvement of multiple rolling-anaerobic treatment cycle was applied to prepare tailored GABTs, and their comprehensive quality including aroma, taste and color were analyzed. The sensory evaluation results showed that the improvement significantly optimized the overall GABT quality. The accumulation of linalool oxide Ⅰ, citronellol, etc. was the main reason for the superior aroma of tailored GABT, while the dynamic changes of sweet/umami amino acids, catechins and tea pigments played critical roles in the GABT taste and color quality formation during processing. Furthermore, correlation analysis was applied to determine the contribution of various processing steps. These findings provide a novel manufacturing method for high-quality GABT products.

The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process.

Yellowing is the key processing technology of yellow tea, and environmental conditions have a significant impact on the yellowing process. In this study, volatile compounds of the yellowing process under different environmental conditions were analyzed by GC-MS. Results showed that a total of 75 volatile compounds were identified. A partial least squares discriminant analysis (PLS-DA) determined that 42 of them were differential compounds, including 12 hydrocarbons, 8 ketones, 8 aldehydes, 6 alcohols, and 8 other compounds, and compared the contents of differential compounds under the conditions of 40 °C with 90% humidity, 50 °C with 50% humidity, and 30 °C with 70% humidity, then analyzed the variation patterns of hydrocarbons under different yellowing environmental conditions. A 40 °C with 90% humidity treatment reduced the content of more hydrocarbons and increased the aldehydes. The content of 3-hexen-1-ol was higher when treated at 50 °C with 50% humidity and was consistent with the results of sensory evaluation. This study could provide a theoretical basis for future research on the aroma of yellow tea.

Comparative analysis of volatile aroma components in different sweet potato wine

The methanol content and volatile aroma components were determined, and sensory evaluation and analysis were conducted. Results showed that the methanol contents of all the six sweet potato wine samples met the limits of the national standard, and a total of 258 volatile substances were detected. Among them, alcohols and phenols have the highest contents in the sample BBC-1 brewed in the family workshops, esters have the highest contents in the sample BBY-2 brewed in the distillery, acids and ketones have the highest contents in BBC-4 brewed in the family workshops, and aldehydes have the highest contents in BBY-1 brewed in the distillery. The sensory evaluation results showed that BBC-2 has the strongest and most elegant aroma, perfect typicality, and unique taste. The comprehensive evaluation results of BBY-2 are second only to BBC-2. The sweet potato wine samples BBC-2 and BBY-2 have better quality, and are suitable for promotion as the characteristic products of local sweet potato wine. These results can provide scientific basis for the improving the brewing process and quality of sweet potato wine industry in Xiapu County, Fujian Province. Bangladesh J. Bot. 53(3): 731-743, 2024 (September) Special

Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components

The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold brew (CB) coffee. Therefore, this study investigated the effects of three different degrees of roasting (light, medium, and dark) on the physicochemical characteristics, volatile and non-volatile components, and sensory evaluation of UHP coffee. Orthogonal partial least-squares-discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used to assess the effects of different roasting degrees. The results showed that most physicochemical characteristics, including total dissolved solids (TDSs), extraction yield (EY), total titratable acidity (TTA), total sugars (TSs), and total phenolic content (TPC), of UHP coffee were similar to those of conventional CB coffee regardless of the degree of roasting. However, the majority of physicochemical characteristics, non-volatile components, including the antioxidant capacity (measured based on DPPH and ABTS) and melanoidin, caffeine, trigonelline, and CGA contents increased significantly with an increase in roasting degree. The sensory evaluation revealed that as the roasting degree rose, the nutty flavor, astringency, bitterness, body, and aftertaste intensities increased, while floral, fruity, and sourness attributes decreased. The HS-SPME-GC/MS analysis showed that most volatile components increased from light to dark roasting. Moreover, 15 representative differential compounds, including hazelnut pyrazine, linalool, butane-2,3-dione, and 3-methylbutanal, were identified by calculating the odor-active values (OAVs), indicating that these contributed significantly to the odor. The PCA showed that the distance between the three roasting degree samples in UHP coffee was smaller than that in CB coffee. Overall, the effect of roasting degrees on UHP coffee was less than that on CB coffee, which was consistent with the results of physicochemical characteristics, volatile components, and sensory evaluation.

Physical and textural properties and sensory acceptability of wheat bread partially incorporated with unripe non-commercial banana cultivars

Abstract Unripe banana flour (UBF) is recognised as a functional ingredient because of its nutritional pattern. The influence of substituting wheat flour with unripe non-commercial banana (Luvhele and Mabonde) flours on bread’s physical and textural properties and sensory acceptability was evaluated. Wheat flour was replaced with 2.5, 5, 7.5, and 10% of UBF of Luvhele and Mabonde in bread production. Physical properties such as volume, density, weight, colour, and textural characteristics were determined. Furthermore, a sensory evaluation of the bread was performed. The inclusion of UBF of Luvhele and Mabonde cultivars significantly decreased (P ≤ 0.05) the weight, volume, and specific volume of breads, but a higher density of breads was observed. Breads containing 10% UBF had the highest hardness values (9.92, Luvhele, and 9.96 N, Mabonde). However, breads incorporated with UBF of both banana cultivars had lower chewiness, cohesiveness, and springiness than control bread. The control bread had crumbs and crust that were significantly lighter (P ≤ 0.05) than the crumb of composite breads. Sensory evaluation results showed that bread incorporated with up to 7.5% UBF of both banana cultivars was acceptable in terms of aroma, taste, and overall acceptability.

Unraveling the Complexities of Beef Marination: Effect of Marinating Time, Marination Treatments, and Breed.

The present study focused on evaluating the effects of beef marination on quality traits and consumer acceptability. In this context, m. longissimus thoracis et lumborum and m. semimembranosus samples (n = 192) were obtained from Aberdeen Angus, Hereford, Charolais, and Limousine bulls and were marinated with milk (pasteurized, 100%), garlic and olive oil (2.35 g/500 mL), and lemon (citrus) juice (31% orange juice, 31% lemon juice, 38% distilled water) for 12, 24, and 72 h. Marinade components were selected based on traditional culinary practices and their scientifically proven effects on meat quality. Beef samples on day 0 and non-marinated samples were used as control groups. Beef color, water holding capacity, pH, cooking loss, and Warner-Bratzler shear force were measured three times for each sample. A taste panel assessment was performed to determine the sensory characteristics. Statistical analysis was performed using general linear model (GLM) procedures followed by Tukey's post-hoc comparison. Results revealed that marination time, as well as its two- and three-way interactions, significantly influenced beef quality parameters. These results indicate that the cattle breed is an important factor in evaluating the effectiveness of beef marination applications. The olive oil-garlic marinade was the most preferred by the panel across both types of muscle, as indicated by sensory evaluation results. The findings will not only enrich the scientific literature but also have practical implications for the beef industry.

Study on the Optimization of Process Conditions for the Development of Purple Rice Milk Product

The purpose of this study was to study the development of purple rice milk products, which aimed 1) to study on the optimization for digestion of starch using Amylase enzymes and 2) to evaluate the sensory of rice milk products. In the experiment designed of the optimization was used two factors include time with 35, 40, 45, 50 mintue and enzymes concentation 0.05%, 0.1%, 0.15% and 0.2% and using CCD (Central Composite Design) and RSM (Response Surface Methodology) were investigated the optimum condition which results in the analysis of two factors with duration of hydrolysis was 43 minute and concentration of enzymes was 0.141% consisted high value of total soluble solid (TTS) 10.33 and SD value of 0.57 with R2 85.152%. For the sensory evaluation was used QDA (Quantitative Descriptive Analysis) method, which is an evaluation of the characteristics of the product from the tester. The formulation of rice milk was divided into 5 formulas. In determining the specific characteristics of the product was set at 16 specify Characterized by the main characteristics include: odor, taste, texture and after tasting. The sensory evaluation results showed that: Formula 2 consisted of rice odor, sugar odor, caramel odor, sweet, soft, liquid, tasted in the mouth and refreshing. Formula 4 consisted of a pungent, sugary, aromatic, caramel, sweet, soft, liquid, mouth-watering and refreshing taste, and The results of the analysis was used PCA which analyzed priciple component (PC) with a confidence level of 85.57%. As for the preference percentage of the product obtained from Preferance mapping analysis the result be seen that the preference percentage of all 5 formulations were as follows: Formula 2 rice 50% with soybean 50% and formula 4 rice 50% with peanut 50% accouting for 60%-80%, After analyzing the data to find the difference, it was found that the raw materials used in purple rice milk in formulas 2, 3, 4 and 5 consisted of purple rice, soybeans, sesame seeds and peanuts were significantly affect to charateristic and preferance of the products

Special-form radial collateral artery perforator flaps for the reconstruction of complex hand defects

BackgroundThe reconstruction of complex wounds of the hand still has challenges in achieving aesthetic, functional and sensory recovery. We presented our experience of using the polyfoliate and chimeric radial collateral artery perforator flaps (RCAPF) to repair complex hand defects, aiming to explore the feasibility of special-form RCAPFs in hand coverage and enhance the comprehension of their respective indications.MethodsFrom June 2014 to March 2021, 26 cases (19 males and 7 females, mean 44.4 years) underwent defect and sensation reconstruction of their hands with special-form RCAPFs, which manifested as multiple adjacent or irregular single wounds and composite tissue defects complicated with a degree of nerve injury. The clinical effects of the free RCAPFs were evaluated by integrating the postoperative and long-term follow-up outcomes of all cases.ResultsAltogether 8 polyfoliate flaps, 17 chimeric flaps and 1 polyfoliate-chimeric flap were harvested. Of them, 23 flaps survived uneventfully in one stage. Venous congestion occurred in 3 cases, two of which survived through vascular exploration and another one was finally repaired by the contralateral RCAPF. The follow-up results showed that the appearance of both the recipient and donor sites mostly recovered satisfactory. All the bone flaps properly healed. The BMRC sensory evaluation results of all skin flaps were S4 in 8 flaps, S3 in 18 flaps, and S2 in 9 flaps.ConclusionsThe free RCAPFs can be designed in various forms with a reliable blood supply, contributing to reconstructing simple and multiple wounds of the hand with or without bone defects and dead space.

Quality Assessment and Sensory Evaluation of Complementary Food from Orange Flesh Sweet Potato (OFSP), Soybean, and Tropical Almond Seed Composite Flour

Childhood malnutrition especially vitamin A deficiency and protein-energy malnutrition are widely prevalent in many parts of the world, particularly in developing countries due to the high cost of commercial infant food. Complementary food from OFSP, Soybean and Tropical Almond Seed Flour was produced to improve the nutritional content of locally made infant food. The study evaluated the quality and sensory attributes of complementary food. A commercial sample was used as a reference standard. The sample formulations were in the ratios; 100:0:0, 90:5:5, 80:15:5, 70:25:5. The anti-nutrient composition ranged thus: alkaloid (0.122-0.961%), trypsin inhibitor (0.003-0.455%), tannin (0.036-0.321%), oxalate (0.017-0.049%). The total essential and total non-essential amino acid composition respectively ranged thus in the samples; 14.12-59.55 g/100g of protein and 30.21-41.65 g/100g of protein. Sensory evaluation results showed that all the complementary food samples were generally accepted by the panellists. The composite flour herein produced significantly (p<0.05) increased the nutritional, amino acid, and sensory attributes of the complementary food in contrast to the control sample.

Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches.

This study aimed to rapidly develop novel umami peptides using yeast protein as an alternative protein source. Yeast protein hydrolysates exhibiting pronounced umami intensity were produced using flavorzyme under optimum conditions determined via a sensory-guided response surface methodology. Six out of 2138 peptides predicted to possess umami taste by composite machine learning and assessed as nontoxic, nonallergenic, water-soluble, and stable using integrated bioinformatics were screened as potential umami peptides. Sensory evaluation results revealed these peptides exhibited multiple taste attributes (detection threshold: 0.37 ± 0.10-1.1 ± 0.30 mmol/L), including umami. In light of the molecular docking outcomes, it is inferred that hydrogen bond, hydrophobic, and electrostatic interactions enhanced the theoretically stable binding of peptides to T1R1/T1R3, with their contributions gradually diminishing. Hydrophilic amino acids within T1R1/T1R3, especially Ser, may play a particularly pivotal role in binding with umami peptides. Future research will involve establishing heterologous cell models expressing T1R1 and T1R3 to delve into the cellular physiology of umami peptides. Peptide sequences (FADL, LPDP, and LDIGGDF) also had synergistic saltiness-enhancing effects; to overcome the limitation of not investigating the saltiness enhancement mechanism, comprehensive experiments at the molecular and cellular levels will also be conducted. This study offers a rapid umami peptide development framework and lays the groundwork for exploring yeast protein taste compounds.

Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice

This study investigated the probiotic properties, functional activities and fermentation performances of Pediococcus pentosaceus JS91 (JS91) and Pediococcus pentosaceus JS96 (JS96). The results of probiotic properties showed that JS91 and JS96 possessed gastrointestinal tolerance, aggregation and antimicrobial activities. Functional activity results found that the cell-free supernatants of JS91 and JS96 showed good antioxidant activity. Meanwhile, the two strains exhibited cholesterol degrading ability. The fermentation performance results showed that JS91 and JS96 could produce acid, grow steadily in pear juice, decrease the pH value and increase the titratable acidity of fermented pear juice. Moreover, JS91 and JS96 could enhance the superoxide anion radical scavenging activity and total antioxidant capacity of the fermented pear juice. Sensory evaluation results showed that JS91 and JS96 could improve the overall acceptability of fermented pear juice. The present findings could provide valuable information for the application of JS91 and JS96 as functional starter cultures in fermented foods.

Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses.

To further develop Liupao tea products and enhance their flavor, this study investigated the effects of different fermentation methods on the aroma quality of Liupao tea. The aroma quality of Liupao tea was comprehensively analyzed using HS-SPME in combination with GC-Q-TOF-MS, electronic nose, and sensory evaluations. Electronic nose detection showed that the aroma fingerprints of Liupao tea samples with different fermentation methods were different. Sulfides, alcohols, ketones, and methyls were the main aroma categories affecting the aroma of the four groups of Liupao tea samples. GC-Q-TOF-MS analysis revealed significant differences in the composition of aroma components among the four fermentation methods of Liupao tea (p < 0.05). Furthermore, the total amount of aroma compounds was found to be highest in the group subjected to hot fermentation combined with the inoculation of Monascus purpureus (DMl group). Based on the OPLS-DA model, candidate differential aroma components with VIP > 1 were identified, and characteristic aroma compounds were selected based on OAV > 10. The key characteristic aroma compounds shared by the four groups of samples were 1,2,3-Trimethoxybenzene with a stale aroma and nonanal with floral and fruity aromas. The best sensory evaluation results were obtained for the DMl group, and its key characteristic aroma compounds mainly included 1,2,3-Trimethoxybenzene, nonanal, and cedrol. The results of this study can guide the development of Liupao tea products and process optimization.

Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics.

Gluten-free bread is increasingly popular among individuals with celiac disease, and The incorporation of mushroom flour offers a novel method to enhance its nutritional profile, antioxidant content, and sensory properties. This study aimed to evaluate the antioxidant and sensory characteristics of gluten-free bread with varying amounts of chaga mushroom flour (5%, 10%, 15%, 20%). The total contents of polyphenols and flavonoids were measured using a spectrophotometric method. Antioxidant activity was assessed through DPPH and FRAP methods, while textural properties were evaluated using the TPA test. Bread colour was analysed using the CIELab system, and sensory evaluation was performed by a panel of trained consumers. The results showed that gluten-free bread enriched with chaga flour had increased polyphenol and flavonoid content and enhanced antioxidant activity. The highest levels of polyphenols, flavonoids, DPPH, and FRAP activity were found in bread with 20% chaga. The addition of chaga mushroom significantly affected the bread's hardness, cohesiveness, and chewiness. Specifically, 20% chaga flour had the most pronounced effect on hardness and elasticity, while 15% chaga flour had the greatest impact on chewiness and cohesiveness. The bread's colour darkened with higher chaga concentrations. The results of sensory evaluation showed a negative correlation between consumer preferences and bread fortified with chaga mushroom flour. The overall consumer acceptability score indicates that only a small addition of mushroom flour (up to 10%) can be used to bake gluten-free bread.

Effect of inoculating Lactiplantibacillus plantarum Y279 on bacterial community structure and quality of fermented Yujiaosuan

The unique flavor and extended shelf life were identified as essential characteristics of Yu jiaosuan (YJS), while challenges of fermentation control and poor stability were noted to have hindered its industrialization. The effects of Y279 inoculation on the bacterial community structure and quality improvement of YJS were investigated in this study. The results showed that after fermentation with Y279, the total acidity and amino nitrogen concentration of YJS were increased by 0.40 g/kg and 18.45 mg/100 g, respectively, while the pH, TBARS value, and nitrite content were significantly decreased by 0.28, 0.2, and 0.0048 mg/kg, respectively. High-throughput sequencing confirmed that Lactobacillus and Weissella were the dominant genera in the inoculated fermentation group. Forty-five differential metabolites were identified, involving three tastant-related pathways: arginine and proline metabolism, arginine biosynthesis, and purine metabolism. Additionally, molecular docking revealed substances in these differential metabolites that were bound to taste receptors via traditional hydrogen and carbon-hydrogen bonds. The results of sensory evaluation showed that the umami and sourness taste and color of the inoculated fermentation group were enhanced.This study offers theoretical guidance for the use of fermentation agents to improve YJS quality.

Effect Incorporation of Corn Cob Powder on the Physicochemical Properties and Sensory Acceptability of Kuih Kaswi

This study's objective is to investigate the effect of incorporating corn cob powder (CCP) on the physicochemical and sensory acceptability of kuih kaswi. Kuih kaswi was prepared in formulations (control A 0% CCP (corn cob powder): 100% WF (wheat flour), B 5% CCP (corn cob powder): 95% WF, C 10% CCP: 90% WF, D 15% CCP: 85% WF, E 20% CCP: 80% WF and F 25% CCP: 75% WF). Results shows that the pH of kuih kaswi ranges from 7.08 to 7.35. The colour profile L* values range from 23.75 to 25.60, a* values range from 4.96 to 5.23 and b* values range from 6.15 to 6.53. The texture profile also shows significant changes, but the sensory evaluation result shows the acceptability of panels towards the addition of CCP in kuih kaswi. As a result, this research successfully managed to improve the physicochemical properties and fibre in kuih kaswi with the incorporation of CCP.

Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea

To investigate the effect of individual and collaborative fermentation on summer-autumn green tea (SAGT) quality. Liquid fermentation with individual inoculation of Aspergillus cristatus (ACFT), Aspergillus niger (ANFT) and mixed inoculation of A. cristatus/A. niger (MFT), respectively, with SAGT extracts (CT) as raw materials. The volatile organic compounds (VOCs), characteristic non-volatile compounds and sensory evaluation of tea samples were determined. The results showed a significant decrease in the content of tea polyphenols, carbohydrates and nongalloylated catechins (C, EC) and a significant increase in the amount of VOCs in MFT compared to ANFT and ACFT. The results of metabolic pathway analysis and sensory evaluation showed that ACFT went through the terpene and phenylpropanoic acid metabolic pathway, which produced large amounts of α-terpineol, phenethyl alcohol, and methyl salicylate, which in turn conferred ACFT with distinctly sweet, floral, and herbal aroma. ANFT produces large amounts of linalool oxides I and II, mainly through the linalool oxide metabolic pathway, making ANFT a distinctive aged and woody aroma. MFT may be due to the strong woody aroma of linalool oxides masking other weaker and better aromas, thus giving MFT a significant woody, herbal and stale aroma. This study provides new insights and a theoretical basis for mixed fungal fermentation to improve the quality of SAGT.

Development and Effectual Evaluation of Gluten Free Multi Millet Pasta based on Nutritional, Sensory and Colour Characteristics

Background: Sorghum (Variety: Parbhani shakti) is India’s first bio-fortified sorghum with significantly higher iron and zinc content than regular sorghum. Today’s customers are expected to accomplish more than just feed their hunger and give them the nutrients they need to stay healthy. Methods: Present investigation was undertaken to develop gluten free multi millet pasta by using sorghum, pearl millet and finger millet with 1% carboxyl methyl cellulose and compared with wheat pasta for its nutritional and sensory properties. Pasta products were prepared with different formulations wheat (100% wheat flour) and sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1), 80:10:10 (SPF2), 70:15:15 (SPF3) and 60:20:20 (SPF4) and examined for pasta making potential. Result: Proximate composition of raw materials showed that wheat contains highest protein compared to sorghum, pearl millet and foxtail millet. Sensory evaluation results revealed that pasta made form sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) was highly acceptable (Overall acceptability score 8.3) next to wheat pasta (Overall acceptability score 8.5).This study showed that highly nutritious gluten free pasta could be prepared with sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) with 1% carboxyl methyl cellulose.

The effects of controlled freezing-point storage on the postharvest quality of satsuma mandarin

Present study introduced a controlled freezing-point storage (CFPS) technique for the postharvest storage of satsuma mandarin (Citrus unshiu Marc. cv. Miyagawa Wase), with the environment temperature of −2°C during the whole storage period. The postharvest loss and quality changes of satsuma mandarin were investigated. According to the results, CFPS completely prevented fruit decay in the 90 days storage and the following shelf period without causing fruit chilling injury. In comparison, the decay rate of fruit stored at 10°C increased with the elongation of storage time, and reach to 6.67% after 90 days storage, then further increased to 33.33% after transferring to the shelf. CFPS significantly reduced the incidences of calyx browning, completely prevented fruit puffing, alleviated the decreases of citric acid, fructose and glucose in the long-term storage and the following shelf life of satsuma mandarin, compared with the 10°C storage. But CFPS alleviated the postharvest rind color development of satsuma mandarin, leading to paler rind color compared to the 10°C storage group. Both 10°C storage and CFPS group showed significant decrease of total aroma volatiles contents in the pulp after more than two months’ storage. But most of the volatiles, including all of the monoterpenes and aliphatic alcohols, as well as part of the monoterpenes derivatives and aliphatic aldehydes, rebound after being transferred to the 20°C shelf, with the extent much higher in 10°C storage group than that in CFPS group. In the shelf-life, the total volatile content of the 10°C storage group was about 2 fold that of the newly-harvested fruit, but the volatiles of the CFPS group were more similar to the newly-harvested fruit in content and composition. Correspondingly, the consumer's sensory evaluation results showed that the fruit of CFPS group was slightly sourer and with better typical mandarin flavor than those stored at 10°C. Comprehensively, CFPS was applicable in reducing the postharvest loss and alleviating quality deterioration in the long-term storage of satsuma mandarin.

Microencapsulation of tomato oleoresin using tomato waste fibre and its application for orange juice fortification

SummaryFood waste by‐products contain many bioactive compounds, such as proteins, carbohydrates, polyphenols and carotenoids. The purposes of this study was to extract oleoresin from tomato waste, apply tomato pomace powder (TPP) as a new shell material for encapsulation of oleoresin and to fortify orange juice using the developed microcapsules. Microencapsulation was carried out based on different TPP (2% and 3%) and oleoresin (20% and 30%) concentrations by spray drying at two temperatures (130 and 140 °C). Different features of microcapsules such as the encapsulation load, encapsulation efficiency, moisture content, hygroscopicity, bulk and tapped densities and the Hausner ratio were analysed. Based on properties of microcapsules, samples containing 3% TPP and 30% oleoresin dried at 130 °C were selected as the best treatment and their characteristics such as morphology, chemical structure and thermal behaviour were investigated. Scanning electron microscopy indicated that spherical micron‐size particles were formed and their crack‐free fine surface showed their potential for encapsulation of anti‐oxidants to reduce oxygen diffusion. Microencapsulated oleoresin was then added to the orange juice and the samples' pH, acidity, total soluble solids and colour were evaluated and compared with pure orange juice. Free radical scavenging method was used to investigate the anti‐oxidant properties of orange juice during storage. The results indicated that at the end of the 30 days of storage the fortified orange juice had anti‐oxidant activity equal to pure fresh orange juice on day one. Sensory evaluation results showed no significant differences between appearance, colour, thickness and overall acceptance of fresh and the fortified juices (P &lt; 0.05). The results of this study showed the potential application of food and agricultural waste in production of value‐added ingredients to be used as natural additives in food industries.

Research on the Evaluation of Baijiu Flavor Quality Based on Intelligent Sensory Technology Combined with Machine Learning

Baijiu, one of the world’s six major distilled spirits, has an extremely rich flavor profile, which increases the complexity of its flavor quality evaluation. This study employed an electronic nose (E-nose) and electronic tongue (E-tongue) to detect 42 types of strong-aroma Baijiu. Linear discriminant analysis (LDA) was performed based on the different production origins, alcohol content, and grades. Twelve trained Baijiu evaluators participated in the quantitative descriptive analysis (QDA) of the Baijiu samples. By integrating characteristic values from the intelligent sensory detection data and combining them with the human sensory evaluation results, machine learning was used to establish a multi-submodel-based flavor quality prediction model and classification model for Baijiu. The results showed that different Baijiu samples could be well distinguished, with a prediction model R2 of 0.9994 and classification model accuracy of 100%. This study provides support for the establishment of a flavor quality evaluation system for Baijiu.