Sensory Characteristics Research Articles

Optimization and Validation of Extrusion Process Parameters for the Sensory Characteristics of Extruded Aerial Yam and Soybean Flour Blends

The aim of this study was to optimize and validate the extrusion process parameters (barrel temperature, screw speed, and feed moisture) for the sensory properties (texture, taste, appearance, and aroma) of extrudates made from blends of soybean and aerial yam flours. Five levels of barrel temperature (95, 100, 105, 110, and 115 °C), screw speed (85, 100, 115, 130, and 145 rpm), and feed moisture (31, 33, 35, 37, and 39%) were employed in 20 runs of the response surface methodology (RSM), which was based on the Box-Behnken design with three variables. A single-screw extruder at the laboratory scale was used to carry out the extrusion procedure. A high regression coefficient (R2 ≥ 0.9) indicates that the models are useful for navigating the design space. Numerical optimization results indicated that the optimal extrusion process parameters - barrel temperature of 114.12 °C, screw speed of 100.56 rpm, and feed moisture of 38.02% - produced extrudates with optimal sensory property scores of 5.34 for texture, 4.91 for taste, 6.97 for appearance, and 5.80 for aroma, with a desirability of 0.943. The correlation between the predicted and experimental values yielded a high coefficient of determination, indicating a good correlation. The “Fit and Diagnostic Case” statistics showed a low range of deviations between the predicted and observed values for the sensory characteristics. Therefore, the generated quadratic model accurately predicts the sensory characteristics of aerial yam-soybean flour blends and is thus validated.

Enhancing biscuits with muskmelon seed flour: a study of physicochemical, textural, and nutritional characteristics

The baking industry is continuously innovating to develop new product formulations that appeal to consumers through both taste and enhanced nutritional value. Biscuits, one of the most popular bakery products globally, serve as an ideal medium for the fortification of essential nutrients. Muskmelon seeds, rich in protein, oil, vitamins, min-erals, and amino acids, offer a natural source for the fortification of various food products. This research focuses on incorporating muskmelon seed flour into biscuit formulations to enhance protein, dietary fiber, mineral, and phytochemical content while preserving textural quality. Five formulations were tested, with T0 (control) containing 100% wheat flour, T1 containing 95% wheat flour and 5% muskmelon seed flour, T2 containing 90% wheat flour and 10% muskmelon seed flour, T3 containing 85% wheat flour and 15% muskmelon seed flour, and T4 containing 80% wheat flour and 20% muskmelon seed flour. The effect of substituting wheat flour with muskmelon seed flour on bis-cuit development was assessed by examining physical, proximate, textural, nutritional, and sensory characteristics. The inclusion of muskmelon seed flour significantly increased biscuit thickness (from 53.66 ± 0.68 mm to 73.00 ± 0.36 mm) and hardness (from 18.57 ± 0.03% to 47.61 ± 0.02%) to maintain its proper shape and texture while also enhancing crude protein (from 5.69 ± 0.07% to 16.41 ± 0.08%), ash (1.13 ± 0.01% to 1.70 ± 0.05%), and dietary fiber content (from 1.58 ± 0.03% to 1.88 ± 0.04%). Additionally, the substitution improved total phenolic content (TPC, from 85.52 ± 0.05 to 210.54 ± 0.04 mg GAE/mL), total flavonoid content (TFC, from 54.84 ± 0.09 to 142.28 ± 0.03 mg CE/g), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition (from 48.63 ± 0.04% to 65.54 ± 0.05%). Among various treatments, T2, which incorporated 10% muskmelon seed flour, was the most acceptable treatment. Further research is recommended to assess sensory characteristics more precisely using trained panelists.

The aroma of toasted oak wood (<i>Quercus petraea</i>): from sensory analysis to molecular characterisation

The chemical complexity of the aroma compounds developed by oak wood during the toasting process is known to contribute to the quality of wines and spirits after barrel ageing. Molecular characterisation of toasted oak wood has increased steadily in recent years, using the traditional olfactory-guided approach by gas chromatography coupled with olfactometry and mass spectrometry (GC-O-MS); however, few studies have focused on its sensory characterisation. In this study, a sensory characterisation of oak wood (Quercus petraea) was first carried out during toasting in order to identify any descriptors that had not yet been characterised from a molecular point of view. Thus, in the second part of this work, we were able to identify volatile compounds associated with the aroma of toasted oak wood.Based on previous work in oenology, the sensory characterisation of oak wood was carried out in three stages: identification, structuring and description of a sensory space. Data processing of the 215 descriptors generated by the panel of experts revealed six descriptors specific to the aroma of oak wood throughout its toasting (i.e., fresh wood, fresh green, sweet, roasted, spicy and smoky). The results were represented graphically in the form of an aroma wheel, which was used to highlight the descriptors that had not yet been characterised from a molecular point of view. Thus, two volatile compounds were identified: thymoquinone (pencil and cedar odour) and verbenone (fresh, menthol and tealeaf odour). Their evolution in oak wood during toasting and their distribution in different wood species used in oenology (sessile oak, pedunculate oak, American oak, Caucasian oak, acacia and chestnut) were studied. Their sensory impact was studied by assessing their olfactory detection threshold in a model wine solution. The thresholds were evaluated at 49 ng/L for thymoquinone and 193 µg/L for verbenone.

Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli

This study aims to improve the quality of vermicelli products by replacing a portion of rice flour with orange-fleshed sweet potato powder at four ratios ranging from 10 % (F1) to 25 % (F4) (5 % interval), while the control sample used 100 % rice flour (F0). The products were analyzed for quality and sensory characteristics. The analysis of five vermicelli production formulas revealed that the product made from formula F3, which contains OFSP powder and rice flour at a ratio of 20:80 %, had a relatively high amount of β-carotene (9.29 μg/g), a bright color (L∗ = 67.15, b∗ = 29.45), and a suitable hardness (46.79 g-force). The F3 sample had better cooking quality than the F0 sample, which was proved by the percentages of weight increase, volume increase, and dry matter loss of 59.88 %, 56.89 %, and 7.08 %, respectively. The estimated PRAL score of the product prepared from formula F3 was −1.45 (PRAL<0), indicating that the vermicelli product is alkaline, which can support and improve human health. A quantity of 100 g of vermicelli contains 25.15 g of carbohydrates, 3.17 g of protein, 1.48 g of lipids, 4.26 g of resistant starch, 2.43 g of fiber, and 1.66 g of ash. The reduction in estimated glycemic index (eGI) was also found, reaching a value of 51.24 for the F3 sample, whereas the eGI of F0 was 58.24 (medium-high range). Furthermore, microstructural image analysis (from a scanning electron microscope) of sample F3 indicated that OFSP powder addition could result in a better gel network structure than occurs in conventional vermicelli. The findings from this study will be a steppingstone to processing various popular food products with enhanced nutrients. This activity can also be developed on a larger production scale, improving the quality of life for communities, especially in areas with chronic vitamin A deficiency.

Transcriptome sequencing analysis of the effects of 1-MCP and ethephon treatments on the storage quality of Pleurotus pulmonarius

Pleurotus pulmonarius has gained a lot of popularity among consumers due to its exquisite flavor and several nutritional benefits. However, P. pulmonarius fruiting bodies are susceptible to deterioration in quality following harvest. To investigate the impact of 1-methylcyclopropene (1-MCP) and ethephon treatments on P. pulmonarius quality degradation, its antioxidant and sensory quality indices were assessed following treatment with 0.75μL/L 1-MCP and 0.05 % ethephon. Transcriptomic sequencing was performed on P. pulmonarius at different treatment time points. Based on the findings, 1-MCP treatment resulted in the maintenance of high firmness levels, increased glutathione content, and superoxide dismutase activity. At the same time, it lowered membrane permeability, slowed the rate of weight loss, reduced the levels of malondialdehyde, boosted antioxidant capacity, and resulted in improved storage quality. On the other hand, the ethephon treatment hastened the browning of P. pulmonarius by raising ethylene release, polyphenol oxidase activity, and b* value. Based on the transcriptome analysis, the number of differentially expressed genes (DEGs) on the 5th day was much higher than that on the 1st and 9th day of storage. Overall, 5422 DEGs were significantly enriched in the different treatment groups. Moreover, 62 DEGs exhibited significant differences between each treatment group and were mainly enriched in the pathways of 2-oxocarboxylic acid metabolism, glycerolipid metabolism, and biosynthesis of nucleotide sugars, which were closely related to the storage quality of P. pulmonarius. This study provides a theoretical basis for using 1-MCP for the storage and preservation of P. pulmonarius using 1-MCP, which has significant theoretical and practical implications.

Effects of Temperature and Packaging Atmosphere on Shelf Life, Biochemical, and Sensory Attributes of Glasswort (Salicornia europaea L.) Grown Hydroponically at Different Salinity Levels.

Halophytes, such as Salicornia species, are promising new foods and are consumed for their pleasant salty taste and nutritional value. Since Salicornia is perishable, modified atmospheric packaging (MAP) can be a useful tool, in combination with proper temperature, to halt further quality degradation in this type of product. The purpose of this study was to investigate the effect of MAP, with or without refrigeration, to extend the shelf life of glasswort (Salicornia europaea L.) grown hydroponically (floating raft system) in a greenhouse with a nutrient solution containing 0 g/L (C) or 12.5 g/L of NaCl (T). The dry matter content, weight loss, respiration rate, biochemical composition, color, antioxidant capacity, and sensorial attributes were determined in shoots after harvest and during storage in plastic bags filled with technical air or with MAP at 4 or 20 °C for 120 h. At harvest, plants supplied with salt-enriched solution (T) showed a significant improvement in nutritional value and sensory profile. Storage in air at room temperature (20 °C) accelerated weight loss and diminished color stability, particularly in non-salinity samples (C), while MAP extended the shelf life of all the samples regardless of the storage temperature adopted. Optimal storage conditions were observed when MAP was combined with refrigeration, which allowed to effectively preserve shoots sensory acceptability for a period of about seven days. Future research could further explore the long-term effects on the nutritional value and sensory quality of S. europaea under various combinations of MAP and different storage temperatures ranging between 4 °C and 20 °C.

Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques

Huangjinya has recently seen widespread adoption in key tea-producing areas of China, celebrated for its unique varietal traits. Its leaves are also used to produce black tea with distinctive sensory characteristics. The fragrance-enhancing (EF) process is essential in crafting Huangjinya black tea (HJYBT) and is significant in flavor development. However, the impact of EF on non-volatile metabolites (NVMs), volatile metabolites (VMs), and their interactions remains poorly understood. This study aims to investigate how EF temperatures (60 °C, 70 °C, 80 °C, 90 °C, and 110 °C) influence HJYBT flavor transformation. Quantitative descriptive analysis revealed that EF improved the color, aroma, and appearance of tea leaves. Moreover, after an EF temperature of 80 °C, the HJYBT exhibited lower bitterness and astringency, whereas floral, sweet, and fruity aromas became stronger. However, when EF temperatures exceeded 90 °C, a pronounced burnt aroma developed, with HJYBT at 100 °C exhibiting caramel and roasted notes. Partial least squares discriminant analysis indicated that geraniol and linalool contribute to floral and fruity aromas, while 2-ethyl-6-methyl-pyrazine, furfural, and myrcene are key volatiles for caramel and roast aromas. Heptanal, methyl salicylate, α-citral, 1-hexanol, and (E)-3-hexen-1-ol were found to modify the green and grassy odor. Overall, HJYBT treated at 80 °C EF exhibited the highest umami, sweetness, floral and fruity aromas, and overall taste, exhibiting the least astringency, bitterness, and green and grassy notes. These results provide a significant theoretical basis for enhancing HJYBT quality and selecting the optimal EF method.

Assessment of the Antioxidative Properties of Extracts from the Fruits of Pyrus pyraster (L.) Burgsd and Pyrus ×myloslavensis Czarna &amp; Antkowiak Grown under Natural Environmental Conditions

Analyses were conducted on extracts from the fruits of P. pyraster and P. ×myloslavensis. Extraction with 80% methanol was performed at room temperature. The total phenolic content was determined by spectrophotometry using the Folin–Ciocalteu reagent, with gallic acid as the reference standard. Phenolic compounds and organic acids were identified on a liquid chromatograph. The antioxidative activity of the extracts was tested in relation to linoleic acid incubation of the emulsions for 19 h based on the neutralization of the DPPH radical (2,2-diphenyl-1-picrylhydrazyl) and the ABTS cation radical (2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]) as well as by the ferric reducing antioxidant power (FRAP) assay. The analyses showed that the extract from P. pyraster fruits is characterized by a higher content of phenolic compounds and a higher antioxidative potential compared with that from P. ×myloslavensis. In extracts of both pear species, seven phenolic compounds and four organic acids were identified. The total fiber content in pears of P. pyraster and P. ×myloslavensis was determined at 36.45 g and 24.74 g/100 g d.m. of the pear fruits, of which most comprised the insoluble fraction (32.49 g and 20.86/100 g, respectively). The results of the conducted research are highly significant, as they confirm that pears contain many valuable nutrients and biologically active compounds, including antioxidants and dietary fiber. Adding pear extracts to food products may offer a way to boost their health benefits while also broadening the variety of items that have appealing sensory characteristics. Moreover, research has shown that fruit extracts can help to prolong the shelf life of food products by safeguarding them against lipid oxidation and the decline in their nutritional value.

Plant-Based Ingredients Utilized as Fat Replacers and Natural Antimicrobial Agents in Beef Burgers.

The present study aimed to find solutions based on the use of plant-based ingredients that would improve the nutritional quality of meat products as well as ensure sensory and microbiological quality. Two fat replacers, lemon albedo (Citrus lemon) and carob seed gum (Ceratonia siliqua), were investigated by chemical analysis and panel testing to evaluate their effect on the nutritional and sensory quality of beef burgers. The antimicrobial activity of two plant extracts, from nettle (Urtica dioica) leaves and medlar (Eriobotrya japonica) seeds, was studied, evaluating the intensity of inhibitory action and the minimum inhibitory concentration against Pseudomonas spp. and Listeria innocua strains by plate test. In addition, the antioxidant activity of both extracts was evaluated. Based on the results, lemon albedo and medlar seed extracts were validated in a food model (beef burger) by a storage test and a challenge test. The storage test results highlight that medlar seed extract prevents the formation of thiobarbituric acid reactive substances (TBARSs) and ensures microbiological quality, inhibiting Enterobacteriaceae and Pseudomonas spp. Anti-Listeria efficacy was confirmed in situ by challenge test results. In conclusion, although fat replacers ensure nutritional and sensory quality, they do not satisfy microbiological quality. This study clearly demonstrates that the safety of low-fat burgers can only be achieved through the combination of appropriate fat replacers with well-selected natural antimicrobial extracts.

The effect of chitosan ice glazing on the quality of frozen tilapia fillets: microbiological, physicochemical, and sensory characteristics

We evaluated the effects of adding chitosan to the glazing solution for tilapia fillets on the microbiological, physicochemical, and sensory attributes of these fillets. We froze fresh tilapia fillets and then glazed them with a solution containing chitosan (0.75, 1.50, or 2.25%) or water (control treatment). Hence, there were a total of four treatments, with 52 fillets per treatment. At various times during frozen storage (0, 30, 60, 90, 120, 150, and 180 days), we analyzed pH, color, and thiobarbituric acid reactive substances (TBARSs). We examined the percentage of coating incorporation as well as the centesimal composition and sensory attributes. We observed a linear increase in the incorporation of the coating as the chitosan level increased. The pH showed a significant difference after 30 days, and it showed a linear increase as the chitosan concentration increased. For the color of the fillets, after storage for 30 days, only the intensity of red showed a linear decrease as the chitosan concentration increased, and after storage for 90 days, the luminosity of the fillets decreased linearly. At 90 and 120 days, there was a linear increase in the yellowness of the fillets. Chitosan had no effect on TBARS formation. As the chitosan concentration increased, there was a linear decrease in heterotrophic bacteria in the fillets, regardless of the storage time. The moisture content increased linearly, while the protein decreased linearly, as the chitosan concentration increased. The ether extract and ash contents were not different between the treatments. In the sensory analysis, there was no regression effect for the evaluated attributes; however, the general acceptability of the fillets of the control treatment was superior to glazing with chitosan. We conclude that a glazing solution containing a high chitosan concentration effectively increases coating incorporation and fillet moisture and decreases the presence of bacteria in fillets, without greatly affecting pH or color during freezing for up to 6 months.

Assessing the feasibility of adjusting the dry matter content utilizing corn grits and cottonseed meal and inoculating with Lactiplantibacillus plantarum in the production of fermented feed from kitchen waste

The feasibility of converting kitchen waste into fermented feed was investigated by adjusting the dry matter (DM) content through addition of corn grits or cottonseed meal, in conjunction with inoculation of lactic acid bacteria (LAB). The LAB-inoculated (LP) group exhibited acidic aroma and excellent sensory quality, producing significantly lower ammoniacal nitrogen throughout the fermentation process (p < 0.05). On day 3, pH value of the LP group dropped below 4.2 and the lactic acid concentration reached 50 g/kg DM. On day 9, Lactobacillus was the dominant genus in the fermented feed of the LP group, reducing the risk of undesirable fermentation. On day 60, the absolute abundance of bacteria in the LP group was low, and the feed hygiene indices met the national standard. LAB inoculation to produce fermented feed achieved stability on day 3, and remained stable for at least 60 days without spoilage.

Polyphenolic Content and Sensory Characteristics of New Zealand Honey Ice Cream

The natural sweetness, unique flavour, and potential health benefits of honey make it a desirable ingredient for ice cream that can increase its appeal for consumers. The aim of this study was to investigate the polyphenolic content and sensory properties of ice cream made using a variety of New Zealand honey (clover, bush, pōhutukawa, rewarewa, kamahi, and thyme honey). The major polyphenols in honey ice cream were quinic acid, pinocembrin, hydroxybenzoic acid, pinobanksin and chrysin. Thyme and clover honey ice cream had the highest concentration of polyphenols. Ice cream sweetened with sucrose, as well as pōhutukawa, rewarewa and kāmahi honey were the most liked ice cream in terms of overall liking.

Impact of self-induced anaerobiosis fermentation (SIAF) on chemical and sensorial characteristics of Coffea canephora

Coffea canephora is responsible for over 40% of global production and holds industrial relevance, especially in the production of soluble coffee. However, issues related to beverage quality still need improvement to meet the demand for high-quality coffees. This study investigated chemical and sensory changes in Coffea canephora var. conilon during Self-induced Anaerobiosis Fermentation (SIAF) versus Conventional processing, with or without starter yeasts. Hanseniaspora opuntiae and Meyerozyma caribbica populations were monitored using qPCR, while sugar and acid concentrations were measured by HPLC. Pulped coffees showed higher sugar consumption (71%–79%) than natural ones (12%–24%) during 72 h of SIAF, with lactic acid uniquely present in SIAF treatments. GC-MS identified 35 volatile compounds in roasted coffees, with esters and ketones differing between SIAF and Conventional treatments. Ethyl isovalerate and ethyl palmitate were found only in Natural SIAF inoculated with H. opuntiae, which received the highest cupping score (82 points). Consumers perceived all Natural SIAF coffees as distinct from Natural Conventional. In Natural SIAF coffee, H. opuntiae contributed to an exotic and fruity profile, while in Pulped SIAF, M. caribbica yielded a balanced and mild coffee. The SIAF method, with or without yeast addition, holds the potential for producing specialty Canephora coffee.

Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace.

The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products. Chokeberry fruit, due to its astringent taste, is less favorable or even unacceptable to consumers and is usually processed into juice, resulting in large quantities of pomace, which is often discarded as waste. The aim of this study is to valorize chokeberry fruit, juice, and pomace by incorporating them in different percentages (1, 2, and 3%) into yogurt as functional ingredients. The physicochemical (total solids content, fat, protein, titratable acidity, pH, color), textural (hardness, adhesion, cohesiveness, springiness, gumminess, and chewiness), antioxidant (DPPH scavenging activity and total phenolic content), and sensory characteristics of supplemented yogurts were investigated. The results showed that the addition of chokeberry pomace in yogurt increased their total solids content (from 11.46 ± 0.18% for the plain yogurt sample to 13.71 ± 0.18% for the yogurt sample with 3% chokeberry pomace), while the addition of fruit and juice decreased the protein content of the yogurt samples (from 4.35 ± 0.11% for the plain yogurt sample to 3.69 ± 0.15% for the yogurt sample with 3% chokeberry fruit and to 3.84 ± 0.1% for the yogurt sample with 3% chokeberry juice). There was no statistically significant change in the fat content of all samples of chokeberry-supplemented yogurt compared to plain yogurt. The pH of the yogurt samples decreased with the increase in the percentage of chokeberry fruit, juice, and pomace added to the yogurt (from 4.50 for the plain yogurt samples to 4.35, 4.30, and 4.20 for the yogurt samples supplemented with 1, 2, and 3% black chokeberry pomace). Inhibition of DPPH radical formation was higher in the yogurt samples with chokeberry fruit (57.84 ± 0.05%, 73.57 ± 0.11%, and 75.38 ± 0.05% inhibition for the samples with 1, 2, and 3% fruit) and pomace (up to 64.8 ± 0.11% inhibition for the sample with 3%), while total phenolic content decreased (from 392.14 ± 2.06 to 104.45 ± 2.63 µg/g) as follows: yogurt with chokeberry pomace > yogurt with chokeberry fruit > yogurt with chokeberry juice. The yogurt samples with the highest acceptance scores were the samples with 3% and 2% black chokeberry fruit, while the lowest acceptance score was obtained for the yogurt sample with 3% black chokeberry pomace. Chokeberry fruit, juice, and pomace can improve the physicochemical, textural, and antioxidant characteristics of yogurt, emphasizing that the antioxidant effect of yogurt could be substantially improved by the addition of chokeberry pomace due to its high phenolic content, while incorporation into yogurt is another way to valorize this by-product.

INVESTIGATION OF CONVENTIONAL AND MICROWAVE COMBINED ROASTING EFFECT ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF SUNFLOWER SEED

In this study, conventional, microwave, and also a combination of these two methods were applied to compare the quality properties of sunflower seeds. Alternative to conventional roasting at 160°C, microwave roasting at two different powers (300W and 600W) and also microwave with conventional roasting treatment (300 W+160°C, 600 W+160°C) were applied to raw sunflower seeds during 5 and 10 min. for each group. The moisture content of roasted seeds was found to be lower than 6%. The results show that the highest protein and fat content were found in the group of combined methods as 21.09±6.64 and 40.55±0.345% respectively. Additionally, the color values were found to be higher, and hardness and sensory characteristics were protected better after roasting compared to the control (unroasted) group. Roasting of microwave at 600W power for 5 min at 160°C was found to be advantageous for the roasting process of sunflower seed via these properties.

Sensory characteristics and driver of liking of bottled drinking water in Indonesia

Sensory characteristics and driver of liking of bottled drinking water in Indonesia

Evaluation of phenolics in the analysis of virgin olive oil using near infrared spectroscopy

Olive oil is an indispensable part of the diet in Mediterranean regions, and is appreciated worldwide for its sensory characteristics, combining a fine aroma and pleasant flavor with the high nutritional value of specific chemical compounds. However, making rapid measurements of phenolic compounds is a major challenge for the olive oil sector. The development of a new method based on near infrared (NIR) spectroscopy may be considered an important advance for the sector, as it is rapid, low-cost, non-contaminant and non-destructive. In this study, three different NIR instruments – one FT-NIR benchtop instrument (671.82–2702.70 nm) and two low-cost portable devices (900–1700 nm and 1350–2150 nm) – were used to analyze a collection of virgin olive oil samples from various Mediterranean regions. To predict both the individual and total concentration of phenols in the olive oil, four signal pretreatment methods and modified partial least squares regression analyses were employed to develop the predictive models. The results showed that the benchtop FT-NIR instrument performed better than the other portable instruments when measuring the phenolic compounds in virgin olive oil. The best models of hydroxytyrosol derivatives, tyrosol derivatives, total phenols and “EFSA phenols” showed R2cv values of 0.84, 0.85, 0.88 and 0.89, while the RPDcv values were 2.51, 2.61, 2.93 and 2.95, respectively. Meanwhile, for the portable NIR instruments, the prediction models for hydroxytyrosol derivatives, total phenols and “EFSA phenols” (the sum of the hydroxityrosol and tyrosol derivatives) showed R2cv values ranging between 0.75 and 0.81 and an RPDcv between 2 and 2.5. These results indicate the great potential of NIR, both with benchtop and portable devices, to detect phenolic compounds in virgin olive oil, which can guarantee the quality of virgin olive oil and thus aid progress in the olive oil industry. Moreover, this is the first published work to determine phenolic compounds in virgin olive oil using portable NIR instruments.

Physical, textural, and sensory characteristics of gluten-free cupcakes developed with native and modified by hydrothermal treatment green plantain flours.

Gluten-free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten-free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten-free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours. PRACTICAL APPLICATION: Pursuing to meet the market demand for gluten-free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten-free functional products market.

Combined Effect of Oro-Motor Stimulation and Aroma Therapy for Successful Feeding in Autism Spectrum Disorder: Case Report

In Autism Spectrum Disorder (ASD) children feeding problems can be categorized as behavioural feeding disorders including food refusal, choking, gagging, expulsion and sensory-based feeding problems such as textural aversions. The oral stimulation increases oral motor organization improve muscle contractility as a result increases oral intake. Sensory characteristics of food such as taste, texture and aroma have effects on food acceptance. We present a case of 3.3 year old male with ASD having feeding issues such as refusal to consume food and would spit when tried to feed him forcefully and accepting only liquids in small quantities as compared to earlier since 55 days. The outcome measure used was Sensory Profile (Dunn, 1999) and Pediatric Eating Assessment Tool (PediEAT). Combined oral motor stimulation and aroma therapy was provided to the child for developing successful feeding skill. Conclusion: From the above pilot study it may be concluded that combination of oro-motor stimulation and aroma therapy is an effective intervention in decreasing oral sensory issues and thus improving feeding skills in children with ASD.

Characterization of key aroma-active compounds in Zanthoxylum schinifolium by sensory evaluation and multiple instrumental analyses

The aroma characteristics of Zanthoxylum schinifolium from four different production areas in Sichuan were identified and compared. Aroma components were analyzed via sensory evaluation, gas chromatography–olfactometry–mass spectrometry (GC–O–MS), and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC–O–MS). The results revealed that minty, spicy, woody, fresh, citrus, and herbal notes could be perceived, with the Jinyang sample exhibiting the most significant aroma profile. Compared with GC–O–MS, GC × GC–O–MS offers advantages in identifying aroma-active compounds, and it can identify more types and quantities of aroma-active compounds. In this study, 40 aroma-active compounds from seven different classes were identified via GC × GC–O–MS. Through aroma extraction dilution analysis (AEDA), 14 aroma-active compounds were quantitatively analyzed, and odor activity values (OAVs) were calculated. Additionally, orthogonal partial least squares discriminant analysis (OPLS-DA) was employed to identify four aroma-active compounds with variable importance in projection (VIP) scores greater than 1, indicating their potential as identification markers. This study enhances our understanding of the sensory characteristics and aroma-active compounds of Zanthoxylum schinifolium.