Sensory Acceptance Test Research Articles

Effect of Gamma Irradiation on Shelf Life, Nutritional, and Glycemic Properties of Three Indian Brown Rice Varieties

Brown rice (whole grain, BR) has lower glycemic index (GI), is a healthy replacement for white rice (WR). However, BR has a short shelf life, is susceptible to pest infestation. Gamma irradiation is a safe approach to prevent the latter. This study examines effect of gamma irradiation on the physical, cooking, nutritional, shelf life and glycemic properties of three Indian parboiled BR. Parboiled BR of ADT-43, BPT-5204, and Swarna rice varieties were packed in polyester and polypropylene pouches (60 µ thickness) and subjected to gamma irradiation [750–820 Gy] (IR). Appropriate controls without irradiation (NIR) were maintained. Irradiation did not induce major changes in the physical and nutritional properties, except for resistant starch which significantly increased after irradiation in ADT-43 and BPT-5204. Irradiation reduced the cooking time, increased loss of solids in the cooking water and decreased apparent water uptake (particularly in BPT-5204). IR varieties exhibited longer shelf life (8–9 months) compared to 6 months shelf life of NIR varieties. The shelf stability of IR Swarna rice was superior in terms of delayed rancidity development compared to all other rice. All BR samples exhibited the ranking of ‘like moderately’ in the sensory acceptability tests at 6 months of storage and scores decreased subsequently. Irradiation did not affect GI [all showed medium GI, except a high GI for IR BPT 5204] and helped in shelf life extension of parboiled BR by preventing insect infestation.

The impact of pasture and non-pasture diets on the sensory and volatile properties of whole milk powder.

This study evaluated the impact of three distinct diets; perennial ryegrass (GRS), perennial ryegrass/white clover (CLV) and total mixed ration (TMR), on the sensory properties and volatile profile of whole milk powder (WMP). The samples were evaluated using a hedonic sensory acceptance test (n = 99 consumers) and by optimised descriptive profiling (ODP) using trained assessors (n = 33). Volatile profiling was achieved by gas chromatography mass spectrometry using three different extraction techniques; headspace solid phase micro-extraction, thermal desorption and high capacity sorptive extraction. Significant differences were evident in both sensory perception and the volatile profiles of the WMP based on the diet, with WMP from GRS and CLV more similar than WMP from TMR. Consumers scored WMP from CLV diets highest for overall acceptability, flavour and quality, and WMP from TMR diets highest for cooked flavour and aftertaste. ODP analysis found that WMP from TMR diets had greater caramelised flavour, sweet aroma and sweet taste, and that WMP from GRS diets had greater cooked aroma and cooked flavour, with WMP derived from CLV diets having greater scores for liking of colour and creamy aroma. Sixty four VOCs were identified, twenty six were found to vary significantly based on diet and seventeen of these were derived from fatty acids; lactones, alcohols, aldehydes, ketones and esters. The abundance of δ-decalactone and δ-dodecalactone was very high in WMP derived from CLV and GRS diets as was γ-dodecalactone derived from a TMR diet. These lactones appeared to influence sweet, creamy, and caramelised attributes in the resultant WMP samples. The differences in these VOC derived from lipids due to diet are probably further exacerbated by the thermal treatments used in WMP manufacture.

Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies.

Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Raw materials (lentil flours) and cookies were characterised in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant properties, colour, pH); additionally, geometry, baking loss and texture profile were determined for the cookies. A sensory acceptance test was also conducted to find out consumer preferences regarding rice versus different lentil cookies. Results showed that lentil cookies were superior to rice control in terms of higher crude protein (12.1–14.8 vs. 3.8 g/100 g), phenolic (136.5–342.3 vs. 61.5 mg gallic acid equivalents/100 g) and flavonoid (23.8–75.9 vs. 13.1 mg catechin equivalents/100 g) content and antioxidant capacity (0.60–1.81 vs. 0.35 mmol trolox equivalents/100 g), as well as lower hydroxymethyl-furfural content (<1 vs. 26.2 mg/kg). Consumers preferred lentil cookies to rice ones (overall liking: 6.1–7.0 vs. 5.6, significant differences for red and brown lentils), liking especially their taste (6.3–7.0 vs. 5.5). Depending on the target parameter, whether physicochemical or sensory, these lentil flours can be promising raw materials for GF bakery products.

Sensory descriptive analysis and hedonic consumer test for Galician type breads

Bread consumption has declined in recent years due to the loss of its sensory quality. To identify the key sensory attributes for the consumer, in this study will provide to the bakery industry with a powerful tool to design products adapted to the consumer preferences will be provided to the bakery industry. For identifying the key attributes 7 Galician breads were evaluated by a trained panel using 22 attributes using the Quantitative Descriptive Analysis. In addition, a sensory acceptance test carried out by 97 consumers provided hedonic evaluations. The results of the joint analysis (trained panel and consumers) demonstrated that the loaves with the moistest bread crumb, with a predominance of large cells, and an alveolation with non-uniform distribution were the ones that presented the greatest acceptance. The use of an artisanal production process (sourdough and long fermentation time) and the incorporation into the recipe of indigenous flour (around 40%) improved the acceptance of the Galician bread.

Moringa oleifera Lam flour biscuits.: a possibility of child supplement

The Moringa oleifera (Mo) is a perennial species, of the family Moringaceae, originating in the Himalayas. It is full of benefits to human health, as it helps in the prevention and fight of various diseases, including iron deficiency anemia in children. Interest in this plant and its benefits has increased, many scientists study its nutritional and medicinal properties. Based on these statements, this work aimed to produce Mo flour (leaf powder) and biscuits with the partial replacement of conventional flours, as well as the evaluation of chemical compositions, sensory and acceptability analyses, as well as the possible use of biscuit as a food supplement for children. The study was divided into five stages: flour preparation; preparation of the biscuit; bromatological analysis; sensory analysis and acceptability test and statistical analysis. The values found are arranged and presented in tables and graphs detailing in detail for a better evaluation, among which vitamin C and iron stand out. The biscuits showed high acceptability, so the Mo flour and biscuits can be considered good sources of proteins, carbohydrates, lipids, fibers, vitamin C, and iron, an alternative supplement in food preparations.

Evaluating Freshness Loss of Green Tea with Q10 Method and Weibull Hazard Analysis under Accelerated Shelf Life Testing

The important quality of green tea is freshness, but high temperature, light, oxygen, and humidity during storage may reduce the freshness of green tea. Thus, this study investigated the freshness loss of green tea (FLGT) under an accelerated shelf-life testing (ASLT) by sensory evaluation and acceptability test. The FLGTs of the samples stored at 20°C, 30°C, and 40°C, were determined as 67 days, 55 days, and 45 days, respectively by the Q10 method. In addition, they were further determined as 67 days, 57 days, and 42 days, respectively, by the Weibull Hazard Analysis (WHA). The sensory evaluation and acceptability test confirmed the correctness of the above results by 2-alternative choice analysis and chemical analysis. The Q10 method was applied to predict the FLGTs stored at 4°C and −20°C which were 93 days and 150 days, which was further verified by 2-alternative choice analysis and chemical analysis. The results show that it is possible to predict the suitable drinking period of green tea during storage by the Q10 method.

Elaboration of wild passion fruit (Passiflora cincinnata Mast.) liqueur: a sensory and physicochemical study.

Liqueur is an alcoholic beverage composed of a mixture of water, alcohol, sugar and substances that add flavour and aroma. Wild passion fruit is a product with good agricultural and nutritional characteristics, and is a low-cost, regional fruit that could be used to elaborate new products. The goal of this study was to develop passion fruit (Passiflora cincinnata Mast.) liqueurs and evaluate their chemical, physical and sensory characteristics. 5 formulations were prepared with defined pulp and syrup concentrations (F1, F2, F3, F4 and F5). The following physicochemical parameters were evaluated: alcohol degree (ºGL), density, pH, total titratable acidity, total soluble solids (TSS), reducing and non-reducing sugars and colour parameters. A sensory acceptance test was applied. The formulations F4 and F5, produced with 640g pulp/70ºBrix syrup and 500g pulp/55ºBrix syrup, respectively, showed the highest acceptance scores, probably due to their acid pH, high acidity and soluble solids values. In general, the beverages developed were considered feasible, aimed at aggregating value to a regional fruit and increasing family incomes. The high sensory acceptance indicated market potential for this aggregated value product.

Percepção e aceitação sensorial do gosto doce por indivíduos que trabalham/estudam em diferentes turnos

ABSTRACT Objective This study aimed to evaluate the perception and sensory acceptance of sweet taste by individuals who work/study on different shifts. Methods Three groups of individuals were recruited: the Control group (individuals that study during the day and do not work at night), Group 1 (individuals that study in the evening) and Group 2 (individuals that work overnight). The individuals were submitted to a detection threshold test using sucrose solutions and a sensory acceptance test using a structured hedonic scale and a Just-About-Right scale for sweet taste in blancmange. Results The detection thresholds were significantly higher for Groups 1 and 2. Individuals of Group 2 had a preference by blancmanges when having high sucrose concentrations, as well as had an ideal concentration of 10.50% sucrose against 5.95% sucrose for the Control group. Conclusion Our study shows a relationship between changes in the circadian cycle and the sensory perception and acceptance of sweet taste. More studies need to be performed to understand such relationships and their repercussions better.

Polifenóis, cor e aceitabilidade de conservas de cenoura adicionadas com extrato de pó de erva-mate

Abstract Yerba mate (Ilex paraguariensis Saint Hilaire) processing generates large amounts of powder that are not added to the final product. This powder has a similar composition to commercial yerba mate and it can be used to extract bioactive compounds. The work aims to prepare carrot pickles added with yerba mate powder extract to improve the Total Phenol Content (TPC) of the final product. The TPC and the color of the pickles were studied in the carrots and the liquid brine for a total of 120 days, by testing two storage temperatures (25 and 45 °C). The TPC was determined by the Folin-Ciocalteu method, and color parameters L*, a*, and b* were measured using a colorimeter. In addition, a sensory acceptability analysis was performed at the end of storage. Pickled carrots without extract addition showed significant losses of polyphenols during storage. The addition of increasing amounts of yerba mate powder extract significantly improved this parameter, thus achieving TPCs even higher than those of fresh carrots. The pasteurization, the addition of extract, and storage caused variations in the color of both fractions of the pickle, especially in the formulations with a higher proportion of yerba mate. However, the color changes were more important in the liquid brine, while in the carrots the variations were minimal. Sensory acceptability tests showed that the addition of extract did not influence the flavor of the pickles but caused changes in color acceptability. However, the product was accepted by consumers. The results showed that yerba mate powder extract can be added in small amounts into other foods for improving their TPC while causing minor modifications in color and sensory acceptability.

Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties

PurposeMango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 40% (MC-40), 60% (MC-60), 80% (MC-80) and 100% (MC-100) (w/w) of mango kernel flour (MKF).Design/methodology/approachSensory evaluation was conducted using a nine-point hedonic scale (n = 90 young adults) to evaluate the acceptance towards MC-0 (control), MC-20, MC-40, MC-60, MC-80 and MC-100 macaron shells (without mango-flavoured ganache). The most preferred formulated and control macarons were subjected to proximate analyses according to the methods of Association of Official Analytical Chemists for moisture, ash, and protein, and American Oil Chemists' Society for fat. Carbohydrate content was estimated by difference. Physical analyses such as colour, pH and water activity (aw) were performed using various instrumental techniques. Antioxidant activity of all macaron shell formulations was accessed using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH-RSA). Sensory evaluation was repeated using a five-point hedonic scale to determine the acceptance of the most preferred macaron (with mango-flavoured ganache) among consumer panels of all age groups (n = 80).FindingsThe first sensory acceptance test revealed that macaron shell with 40% MKF substitution (MC-40) was the most preferred formulation among young adults aged 18–35 years old. Moisture and ash contents between MC-0 and MC-40 were found to be similar (p > 0.05), while significant differences (p < 0.05) were observed for the fat and protein contents. Antioxidant activity increased proportionally with increasing MKF substitution and exhibited significant improvement (p < 0.05) in MC-40. Approximately 93% of the panellists expressed their liking towards MC-40 in the second sensory acceptance test. Overall, this study demonstrated that 40% MKF substitution in macaron improved its antioxidant performance without compromising consumers' acceptance.Originality/valueThis innovative research features the incorporation of MKF in the development of an economical and healthier macaron. The results constitute industrial relevant findings pertaining to its application feasibility and nutritional properties. This research has contributed knowledge to the existing literature as well as benefitted food manufacturers to develop value-added products that could meet the needs and expectations of interested parties, including consumers, governmental organisations, health-cautious advocates and healthcare providers.

Physicochemical and sensory parameters of cashew apple jam (Anarcadium occidental L.) harvested in Bondoukou area (North East, Côte d’Ivoire)

In Côte d'Ivoire, cashew apples represent waste in plantations due to lack of processing. This study deals with their transformation into jam for a better valorization. Cashew apple jam were analyzed for physicochemical and sensory properties. Proximate physiochemical were determined using standard analytical procedures and the sensory acceptance test was performed by 50 panelists on the following attributes. Proximate result showed that moisture content of cashew apple jam was 26.5±1.77% ; carbohydrate 67.7±02.45%, protein 0.7±0.01%; fat and ash contents were 0.16±0.0 and 2.4±0.01% for respectively. pH and titratable acidity were 3.9±0.01 0.06% respectively. Soluble solids (°Brix) was 25±0.98%. Vitamin C and total sugar contents were 276±4.67 (mg/100g) and 51.87±2.18% respectively. Major minerals in the jam were potassium (2762±43.2 mg/Kg), phosphorus (298±4.1 mg/Kg), magnesium (146±1.1 mg/Kg) and calcium (143±2.21mg/Kg). phytochemical analysis revealed presence of tannins (0.8±0.01%), phenol (0.35±0.02%), oxalate (1.87±0.02%) carotenoids (0.70±0.01%), flavonoid (0.20±0.01%), phytate (1.16±0.03%) Results from sensory analysis showed color (7.88±0.55), consistency (8.22±0.83), sweet (8.44±1.09) odour (5.4±0.36) and general acceptability 5.22. Parameters (acidity, astringency and afteraste) scores are less than 3.

Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico.

Maize tortillas are the staple food of Mexico and their consumption contributes to preserving the gastronomic patrimony and food security of the population. The aim of the present study was to generate a reference sensory profile for different types of tortillas and to evaluate the effect that these sensory characteristics have on consumer liking and how this influences their consumption preferences and purchase intent. Three types of maize tortillas were analyzed: traditional (T1), combined (T2) and industrialized (T3). The samples were characterized using the modified flash profile method. Sensory acceptability and preference tests were conducted on 240 urban and rural consumers. The judges characterized 19 attributes in the tortilla samples, eight of which were also identified by consumers. In the case of traditional tortillas, the matching attributes were maize flavor, color, thickness and moisture. Only rural consumers were able to perceive significant differences between the samples in terms of aroma and taste/flavor. The study has contributed to understanding the complex mechanisms of sensory acceptance through the use of tools that combine qualitative and quantitative data. Although 56% of rural and urban consumers prefer traditional tortillas for their sensory characteristics, purchase intent is also affected by socioeconomic, cultural and microbiological factors. © 2021 Society of Chemical Industry.

Nutritional Composition and Sensory Acceptability of Stinging Nettle (Urtica simensis) Flour-Supplemented Unleavened Maize (Zea mays L.) Flatbread (Kitta)

In Ethiopia, a few studies had been conducted to improve the nutritional values and sensory acceptability of maize-based flatbread. These studies did not address indigenous edible wild green vegetables like stinging nettle (Urtica simensis). Consequently, there was a scientific report gap on the effect of incorporating stinging nettle leaf flour into local staple foods like flatbread. Therefore, this study was intended to investigate the nutritional composition and sensory acceptability of unleavened maize (Zea mays L.) flatbread (Kitta) supplemented with stinging nettle (Urtica simensis) flour. The flatbread was developed from composite flour of germinated maize and nettle leaf in a ratio of 90 : 10, 85 : 15, 80 : 20, and 75 : 25, respectively. Hundred percent (100%) nongerminated maize flour flatbread was used as control. Proximate composition, minerals (Fe, Zn, and Ca), and vitamin C contents were analyzed. The sensory acceptability test was rated by a nine-point hedonic scale. The result revealed that crude protein and fat decreased from 11.02 g to 7.21 g and 1.12 g to 0.48 g, respectively, when the amount of nettle flour supplementation increased from 0% to 25%. On the contrary, total ash, crude fiber, and total carbohydrate slightly increased from 1.84 to 3.81 g, 2.19 to 3.05, and 75.53 to 80.05 g, respectively. The calcium, zinc, and iron content significantly (p < 0.05) increased from 60.51 to 283.74 mg, 5.09 to 9.24 mg, and 1.72 to 3.59 mg when the amount of nettle flour increased from 0% to 25%, respectively. All sensory acceptability tests showed decrement with increasing the amount of nettle flour, but the control group has the highest acceptability.

PHYSICAL, CHEMICAL AND SENSORY ATTRIBUTES OF FRUITS OF TEN MANGO VARIETIES GROWN UNDER ORGANIC PRODUCTION SYSTEM

ABSTRACT This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina region, BA, Brazil, were assessed. The following physical and chemical characteristics were assessed: fruit mass, pulp yield, pulp color (L*, C*, and h*), soluble solids (SS), titratable acidity (TA), total carotenoids, and ascorbic acid. The sensory acceptance test was performed with 50 consumers using the nine-point structured hedonic scale and the attributes acidity, sweetness, and firmness of the pulp were assessed using the just-about-right scale. Differences among the varieties of mango grown under the organic production system were observed for physical, chemical and sensory attributes. The varieties showed a percentage of pulp equal or above 60%, which makes them more suitable for processing. According to the PCA analysis, the characteristics soluble solids, total carotenoids, fruit mass, titratable acidity, h* and L* were considered the most important to differentiate the mango varieties evaluated. Ubá and Beta varieties had the highest levels of SS, while Favo de Mel was characterized by the highest values of TA and L*. The varieties Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial and Joa had fruits with higher mass and h* values and the varieties Amrapali and Roxa Embrapa 141 had the highest levels of total carotenoids. Imperial, Palmer, Beta and Joa varieties were the most accepted for all sensory attributes.

Effect of three types of oils and their level of incorporation on sensory quality of sorghum cookies

Lipid (oil and fat) is one of the basic and important components used in the production of cookies. It plays several roles in their composition and a judicious choice of this ingredient makes it possible to have cheap, delicious and very nutritious cookies. This study aimed to evaluate the effect of refined cottonseeds oil (RCO), refined palm oil (RPO) and red (or crude) palm oil (CPO) on sorghum (Sorghum bicolour var. Gampela) cookies. Oils were incorporated at levels of 16%, 20% and 24%. Cookies quality were evaluated based on quantitative sensory profile, sensory acceptability, preference classification and paired-comparison test. The results of sensory profile tests showed that the sensory descriptors ranged from very low to medium intensity (1.33 to 3.83 on a scale of 5). Both acceptability and classification tests showed that cookies produced with 20% of refined oil (RCO and RPO) and those with 16% of CPO were the most preferred and RCO and RPO with 20% of the oil were appreciated as control cookies produced with 20% of margarine. The colour, texture and fat impression had most influenced the consumers’ preferences. RCO, RPO and CPO exhibit the potential to be used as substitutes to margarine to produce sorghum cookies.

Storage stability of sweet corn (Zea mays var saccharata Bailey) jam: effect of sugar to inulin ratios on physicochemical, ascorbic acid, β-carotene and sensory characteristics

This study aimed to investigate the effect of different concentrations of inulin on the properties of sweet corn jam from Zea mays var saccharata Bailey during storage. Six different formulations of sweet corn jam (4.5%, 9%, 13.5%, 18% and 22.5% inulin) along with control samples (0% inulin) were prepared. Physical properties including water activity, total soluble solids, pH, firmness, spreadability and colour analysis together with proximate analysis, ascorbic acid and β-carotene composition were evaluated in 4 weeks of storage. Sensory acceptability test of the samples on colour, spreadability, taste and overall acceptability was carried out. Results showed that addition of inulin in sweet corn jam significantly affecting (p<0.05) the water activity, L* value and texture quality. Inulin could be added up to 9 % without significantly affecting (p<0.05) the acceptance of colour and taste of sweet corn jam. Comparative study was done on control and 9 % of inulin added sweet corn jam. Sample with 9.0% of inulin gave significantly higher (p<0.05) moisture and ash content. However, samples with 9.0% of inulin gave significantly lower (p>0.05) carbohydrate and β-carotene content. This study shows that inulin is not only good as prebiotic but has the potential to replace sugar added into healthy food products such sweet corn jam, since it could improve the nutritional quality of sweet corn jam with satisfying sensory acceptance.

English

Ofam is a Ghanaian indigenous cakelike product made mainly from senescent plantain and local flours from cereal, grain and/or tuber sources. The effect of three flour types (steeped corn flour (SCF), roasted corn flour (RCF) and kokonte flour (KF)) and flour concentrations (20, 17.5, 15, 12.5 and 10%) on the physicochemical characteristics and sensory acceptability ofam was investigated. Parameters such as moisture, pH, total soluble solids (TSS), viscosity, colour and texture profile were measured using standard methods. A 50-member untrained panelist was used to conduct a sensory acceptability test using a 9-point hedonic scale. Ofam batter were characterised by high moisture content (ranging from 52.7 to 55.1%), pH (ranging from 5.4 to 5.5), TSS (ranging from 2.30 to 2.62) and a dark colouration (L-value ranging from 30.39 to 45.55). The flour type and concentration affected the viscosity of the batter which also influenced the hardness of ofam. RCF ofam was the hardest (1541.49 g Force) while KF ofam was the softest (966.79 g Force). Generally, RCF ofam was the most preferred (7.0) whilst KF of was the least preferred (6.68). Also, ofam with flour inclusion of 15% was also the most preferred (7.89) while products with 20% flour inclusion were the least preferred (6.47). This would form the basis for the standardisation of the product and formulation of a convenient powder mix suitable for ofam. Key words: Senescent plantain, ofam, batter, physicochemical, sensory.

Determination of changes in physicochemical and sensory characteristics of purple passion fruit with the application of different packaging systems, including an ethylene scavenger additive.

To achieve a suitable packaging configuration, it is important first to determine the physicochemical characteristics related to the packaged product. In this study, the physicochemical characterization of fresh purple passion fruits of three different ripening stages was carried out to determine key variables for the packaging, such as O2 consumption and CO2 -ethylene production rates. Subsequently, intermediate-ripe fruits were packaged for 21 days at 6 °C under three packaging conditions: Xtend® perforated bags, low-density polyethylene (LDPE) bags, and LDPE bags with a novel ethylene scavenger active additive (ESAA). It was observed that an equilibrium modified atmosphere was formed in the packages. For the Xtend® bags, the highest values of O2 (yo2 =0.184 to 0.192) and lowest of CO2 (yco2 =0.033 to 0.041) were reached, whereas for the LDPE bags with ESAA these values were moderate. In the case of ethylene, the LDPE bags showed the highest levels in the headspace (26 to 31ppm), whereas the lowest levels were obtained in the LDPE bags with additive (2 to 4ppm). These levels resulted in a delay in the ripening of the fruits during storage, which was verified through a sensory acceptability test that was carried out on the juice extracted from the fruits. In this sensory test, panelists identified similar characteristics between the fruits packaged with ESAA and the Xtend® bags, regarding the control fruits. The LDPE bags with the ethylene scavenger performed satisfactorily and can considerably delay the ripening, which may result in longer shelf life and conservation of fresh purple passion fruits. PRACTICAL APPLICATION: This work presents a novel packaging proposal that reduces oxygen and ethylene levels in contact with purple passion fruits. Our proposed active packaging can be used to increase the fruit shelf life by improving its conservation conditions throughout the chain of storage, transport, and distribution in the market. With this, it will be possible to reduce the fruit's losses due to senescence and to reduce the substrate consumption by using a more effective packaging system.

Off-flavor in soy drink: Development, optimization, and validation of an easy and fast method to quantify the key odorants

A detailed molecular flavor profile was necessary to understand the low acceptance of soy drink by Western consumers. Accordingly, key odor-active compounds were detected by means of aroma dilution analyses coupled with gas chromatography-mass spectrometry-olfactometry after application of suitable solvent-free volatile extraction techniques. Four quantification methods (standard addition, external calibration, internal standard, and stable isotope dilution assay) were developed and validated to measure the concentrations after direct immersion-stir bar sorptive extraction. The quantitative methods provided correctness between 97% and 111% and precision ranging from 78% to 99% for the 21 key odorants. Considering the advantages to be efficient, easy to perform and cheap, internal standard method was further applied to four commercially available soy drinks in Germany. Correlated to a sensory acceptance test (n = 52) contents of 1-octen-3-one, (E,E)-2,4-decadienal and 2-methoxy-4-vinylphenol were suggested to be linked to the aversion of Western consumers to soy drink.

홍차 그릭 요거트의 이화학적 및 항산화 특성과 소비자 기호도 특성 비교

This study examined the quality properties of black tea yogurt (BTY) enhanced with black tea syrup at various concentrations (0, 2, 4, 6, 8%) during 18 h of fermentation on the physicochemical characteristics and antioxidant properties with sensory acceptance tests. The total soluble solids and pH of the yogurt decreased rapidly until 6 h and then decreased slightly to 18 h of fermentation. The total polyphenol and total flavonoid contents of BTY increased significantly until 6 h of fermentation in a concentration-dependent manner and then increased slightly until 18h of fermentation. The antioxidant activities of BTY, which were assessed using 1,1-diphenyl-2-picryl hydrazyl (DPPH) and 2,2-azinobis-(3-ethylbenozothiazoline-6-sulfonic acid) (ABTS), also showed similar patterns, compared to the antioxidant components, in the following order: BTY8 ＞ BTY6 ＞ BTY4 ＞ BTY2 ＞ BTY0. The consumer acceptance test (n=100) showed that the overall acceptance, texture acceptance, and taste acceptance of BTY4, BTY6, and BTY8 were significantly higher than BTY2 and BTY0. The purchase intentions of BTY had also shown similar patterns of the overall acceptance and taste acceptance. These results suggest that BTY6 and BTY8 have similar consumer acceptance, and the pH value was lower than 4.60 at 12 hr of fermentation. Therefore, the optimal preparation condition for BTY6 is 12 hr of fermentation, even though the antioxidant properties of BTY increased in proportion to concentration.