Sensory Evaluation Research Articles

Examining the effects of processing techniques on the quality of hawk tea through liquid chromatography–tandem mass spectrometry and two-dimensional gas chromatography–time-of-flight mass spectrometry

Processing techniques are critical factors influencing the quality of hawk tea, yet systematic studies on their effects are limited. This study investigates the impact of four key processing procedures—fixation, reddening, fermentation, and compressing—using sensory evaluation, LC-MS/MS, and GC × GC-TOF-MS. Analysis identified 6951 non-volatile metabolites, including 107 marker metabolites, primarily in flavonoid synthesis and degradation pathways. Fermentation increased sweetness and richness by enhancing sugars and amino acid content, while significantly reducing flavonoid levels. Reddening improved flavor, color, and retained more beneficial flavonoids. Volatile analysis detected over 1800 compounds, including 398 volatile marker metabolites. Fermentation increased alcohols and heterocyclic compounds, reducing hydrocarbons and ketones. Additionally, 26 camphoraceous and 12 pungent aroma compounds characteristic of hawk tea were identified, and an aroma-flavor correlation map was established. By elucidating the impact of processing methods on its chemical and sensory properties, this study lays the groundwork for targeted quality control of hawk tea.

Predicting straw drinking ability of liquid foods by pipe-flow rheometry

Designing the straw drinking experience is increasingly important in consumer-oriented liquid food innovation. The perceived ’straw drinking ease’ of liquid foods could be assessed by sensory analysis. However, challenges arise in linking instrumental measurements to the subjective quantification of sensory attributes due to the complexity of perceptual behaviors in drinking. Here, we developed a pipe-flow rheometry approach to predict straw drinking ability with minimized reliance on panel tests. We measured the instantaneous flow of liquid samples within straws and compared their flow profiles based on different yielding behaviors. The dynamic flow processes were simplified into steady-state pipe flow, and perceived straw drinking ability was modeled as the shear viscosity of liquid foods at specific flow rates. A power-law relationship was found between viscosity at sample-specific shear rates and straw drinking ability, regardless of whether the liquid foods exhibit yield stress. This approach provides opportunities for directly addressing the straw drinking experience through simple laboratory measurements when developing texture modulation systems for liquid foods.

Enhancing local gastronomy: Innovative preparations with coró Fish (Pomadasys corvinaeformis) on the coast of Northeast Brazil

Fishing is an important economic activity for the coastal regions of Brazil. This study aims to analyze the proximate composition of coró fish (Pomadasys corvinaeformis) and develop new preparations using this fish, common on the coast of the state of Ceará, in the municipality of Camocim. The methodology included analysis of the proximate composition of the fish filet, development of culinary preparations, microbiological analysis and sensory evaluation of the products prepared. Two preparations were developed: a coró cake and a coró cream, both subjected to microbiological and acceptance analysis. The coró filet is rich in protein and has a moderate lipid content, comparable to other fish species consumed in the region. The sensory analysis, carried out with focus groups from the fishing community and the general population of Camocim, revealed a high acceptance of the preparations, with a preference for coró cream. The analysis highlighted the importance of the characteristic flavor of coró in the preparations and suggested improvements, such as adjustments to the texture and color of the coró cake. Hence, the potential of coró as an important source of nutrients and an element of local gastronomy enhancements is emphasized. The preparations presented an alternative to diversifying the use of fish in regional cuisine and reinforcing Camocim's cultural food identity. The study suggests continuing research in the area, developing educational materials on food sovereignty, and incorporating traditional foods into the school curriculum as strategies to promote the appreciation of local products and the nutritional health of the population.

Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis

To investigate the variance in the quality and flavor profiles of bacon from different regions, gas chromatography-ion mobility spectrometry and electronic sensory techniques (including electronic nose and tongue [e-nose and e-tongue, respectively]) were employed for the flavor analysis of the sourced bacon samples. Both the e-nose and e-tongue successfully distinguished the aromas and flavors of different bacon varieties. Additionally, organic sulfides, aromatic benzenes, and short-chain alkanes, were more abundant in different bacon types. Employing GC-IMS technology, identified 52 volatile flavor compounds within diverse bacon samples, culminating in the establishment of a distinct fingerprint for each individual sample. The relative odor activity value identified 1-propene-3-methylthio, 2-heptanone, phenylacetaldehyde, furfuryl methyl sulfide, and 1-octene as the primary contributors to bacon flavor. These flavor substances were the main cause of the differences in bacon flavor in different regions. The interaction of volatile flavor compounds resulted in notable disparities between the odor profiles detected using the e-nose and e-tongue, even among bacon with similar volatile flavor constituents. In addition, the color and texture of the bacon varied significantly. Bacon from HB (Hubei), YN (Yunnan), and CQ (Chongqing) showed darkness in color. Meanwhile, the hardness of bacon from HN (Hunan), HB (Hubei), and SC (Sichuan) was relatively low. These results not only provide theoretical and technical insights for bacon flavor identification and control but also offer a foundation for consumers to make informed choices when purchasing bacon.

Effect of Matrix on the Aroma Sensorial Expression of Osmanthus fragrans in Kuei Hua Chen Chiew

To develop a low-alcohol, low-sugar Kuei Hua Chen Chiew (KHCs) without compromising its flavor profile, it is essential to investigate the impact of matrix substances in wine on the overall aroma and taste of KHCs. In this study, gas chromatography–mass spectrometry and food sensory evaluation methods were used to identify the key aromatic components related to the aroma characteristics of Osmanthus fragrans. Ten specific compounds were found to significantly influence the fragrance profile of O. fragrans. Sensory analysis further identified four primary aroma attributes of O. fragrans: floral, fruity, sweet, and herbal notes. Simulated KHCs solutions were prepared to examine the effects of sugar and ethanol on osmanthus aroma and related compounds. Increased sugar content enhanced floral, fruity, and sweet aromas in the system, while ethanol addition intensified herbal notes and associated volatile compounds.

Optimized primary dorsal root ganglion cell culture protocol for reliable K+ current patch-clamp recordings

DRG primary neuron cultures, derived from rodents, closely mimic properties of sensory neurons in vivo and are highly useful for studying pain and neurological disorders. These cultures are pivotal in patch clamp electrophysiology for sensory neuron properties analysis. A detailed, replicable protocol in scientific research ensures experiment accuracy and reproducibility. This paper provides comprehensive details for replicating the protocol and achieving consistent results in primary DRG cell culture as used for patch clamp recordings. We outlined a comprehensive protocol for establishing primary DRG cell culture, optimized for improved gigaseal formation in whole-cell patch-clamp recordings. Additionally, we conducted a simulation study focused on recording macroscopic K+ channels. The findings established an optimized novel protocol that works reliably for whole-cell patch clamp recordings and data analysis using primary DRG cells prepared as described in this publication. The details for the protocol in the literature are dispersed across various publications, making it challenging to find a comprehensive summary in one source. This study confirms, for the first time, the efficacy of using fewer protocol steps, which reduces stress and variability in obtaining suitable cells for patch clamp recordings compared to existing methods in the literature. Given the challenges posed by the dissociation process of primary DRG cells and the importance of comprehensive method documentation in the literature, the protocol presented provides improved and consistent applications of primary DRG cell culture in patch clamp recordings

Enhanced lutein and protein production with improved organoleptic properties in a novel yellow strain of Auxenochlorella pyrenoidosa mutant through atmospheric and room temperature plasma mutagenesis and norflurazon-based screening

To achieve the triple purpose of enhancing lutein and protein contents as well as improving organoleptic properties in biomass of Auxenochlorella pyrenoidosa mutant as raw material of future food, a novel yellow mutant, CX41 strain, was successfully selected through atmospheric and room temperature plasma (ARTP) mutagenesis and norflurazon-based screening. CX41 strain exhibited a significantly increased lutein (0.86 mg/g) and protein (49.00 % DW) contents simultaneously, while higher levels of total (33.47 % DW) and essential amino acids (14.78 % DW) were achieved with higher amino acid score (86.49) than that of the original A4-1 strain, a yellow and high protein mutant bred previously. Sensory evaluation showed that CX41 biomass has more comparable to A4-1, while in comparison to the wild type (WT), it has a more inclination towards roasted, with a fainter grassy, woody, rancid and fishy odor, and a significant improvement in taste is reflected by a decrease of 8.40 % in sweetness, a reduction of 14.86 % in bitterness, and an increase of 5.93 % in umami intensity. Metabolome analysis revealed that the superior sensory profile was due to the significantly reduced relative odor activity of β-ionone (herbaceous odor) and substances such as 1-octene, hexanal, 1-octen-3-ol, and heptanal (fishy and rancid odors). The extensive enhancements demonstrated CX41 biomass as a highly promising raw material with high nutrients of lutein and protein as well as excellent taste and flavor for future food application.

Impact of the long-term storage on flavor quality of Liupao tea using sensory evaluation combined with metabolomics analysis

Impact of the long-term storage on flavor quality of Liupao tea using sensory evaluation combined with metabolomics analysis

HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.)

Pepper (Capsicum spp.) is highly popular due to its unique flavor. However, there was limited research on the primary volatiles that influence the different flavors of fresh peppers. In this study, peppers with three aroma compound types denoted as “grassy,” “fruity,” and “no special aroma” (control) were analyzed using sensory evaluation combined with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). Altogether, 393 volatiles were identified by GC–MS, and the main volatiles in peppers (C. chinense Jacq.) were esters and terpenoids. GC–O and relative odor activity value analysis revealed that 2-isobutyl-3-methoxypyrazine had a highly bitter, spicy aroma intensity in all peppers. Hexanal and trans-2-hexenal were the main aroma-active compounds in grassy peppers. In addition, citronellal was determined to be a crucial aroma-active compound in fruity peppers. This study offers a theoretical foundation for guiding the growth of the pepper processing industry and breeding.

Yogurts fortified with postbiotic powders derived from Lactobacillus acidophilus LA5: Physicochemical, rheological, antioxidant, and sensory properties

Postbiotics have gained an increasing amount of research interest in recent years due to their health benefits. However, exploration of their potential in product development has remained limited, especially in dairy yogurt products. This study utilized cheese whey and skim milk, side-streams of the dairy industry, as substrates for fermenting Lactobacillus acidophilus LA5 to produce postbiotics, which were then freeze-dried into powder. The resulting LA5-derived postbiotic powders were added to dairy milk to produce fortified low-fat yogurt. These yogurts were evaluated for physicochemical, rheological, and antioxidant properties, with assessments conducted on days 1, 7, 14, and 21 of storage; sensory properties were also assessed at 10 days of storage to determine storage stability. The addition of LA5 postbiotic powders enhanced the antioxidant activity of low-fat yogurt, doubling the DPPH inhibition compared to the control. Fortified yogurts showed increased acidity and maintained stable water holding capacity, with no adverse effects on rheological properties. Additionally, the postbiotic powders did not compromise the viability of starter cultures, which was also preserved throughout the storage period. Microstructural analysis demonstrated a more open gel network with larger pores over time, indicating the water retention in the yogurt’s structure. Consumer sensory evaluation further confirmed that the addition of LA5 postbiotic powders maintained consumer acceptability, preserving the yogurt’s sensory qualities. This study highlights that LA5 postbiotic powders offer the potential to enhance both the health benefits and shelf life of dairy yogurt while preserving its qualities, making it attractive to health-conscious consumers.

Physicochemical properties and sensory evaluation of paneer whey popsicles enriched with betel vine leaves and fennel seeds

Physicochemical properties and sensory evaluation of paneer whey popsicles enriched with betel vine leaves and fennel seeds

Chefs Evaluate Syrup from the Wild Bigleaf Maple (Acer macrophyllum): A New Artisanal Food from Pacific Northwest Forests

This paper examines a new artisanal food product made from bigleaf maple trees (Acer macrophyllum). These trees are indigenous to, and thrive in, the moist and mild climate of the Pacific Northwestern regions of the United States and Canada. Small producers have a new artisanal product from this historically valuable tree. The sap is collected from family-owned woodland trees to produce maple syrup. To better understand the gastronomic potential of bigleaf maple syrup, we conducted sensory evaluations with culinary professionals. In this study undertaken in Oregon, the syrup from three small independent producers was subjected to sensory hedonic and attribute assessments by 62 chefs. The results of the sensory assessments and the details of the testing methods and analysis are presented. This paper examines the agreement among the chefs and the implications for the culinary acceptance of this new artisanal product. We discuss in detail (1) the complexity of flavor; (2) the most likely use of bigleaf maple syrup in various foods or as a sweetener; (3) and the four most important reasons for purchasing bigleaf maple syrup consisting of both environmental and taste attributes.

Sensory dimensions of typicality and association with affective-related responses: a study on local multifloral honey

Local foods offer benefits for the sustainability of the food supply chain, yet they face challenges due to variability in production and market saturation. This highlights the importance of strategies to enhance their value. Among local foods, multifloral honey is one of the products most closely tied to the territory. A comprehension of how multifloral honey is structured from a sensory standpoint can prove advantageous in enhancing its recognition and valorization among consumers. The present study aimed to promote multifloral honey in the case of a local area, identifying typical examples of multifloral honey and their sensory determinants, and identifying the association among sensory attributes and affective-related responses of consumers. Thirty samples of multifloral honey were collected from a target local area (Trento province - Italy). Experts in honey sensory evaluation (n=47) performed a rapid descriptive task (check-all-that-apply questions) and a categorization task (typicality evaluation). Six samples representative of the category sensory space were selected for consumer evaluation. Consumers recruited from the local area (n=131) rated liking and elicited post-consumption emotional product associations. The results unveiled the sensory representation of the multifloral honey category, with samples arrangement in accordance with category typicality. The study defined the sensory characteristics associated with typicality of the multifloral honey from the target local area and identified local consumers' affective-related responses to the features that define the typicality. Beyond the honey realm, this approach can represent a model of a methodological approach for studying the enhancement of local foods that exhibit relevant sensory variability.

Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum

This study employed GC–MS, GC-IMS, and sensory evaluation to investigate dynamic changes in flavor during the solid-state fermentation of black tea by Eurotium cristatum. The results revealed a notable decrease in the bitter and astringent tastes of the black tea infusion following fermentation, while the mellow taste increased significantly. A total of 152 and 129 VOCs were detected by GC–MS and GC-IMS, respectively. And 4 key aroma-active compounds were identified by ROAV. These specific VOCs contributed floral, honey, and sweet scents, which were responsible for the fungal floral aroma in the processed black tea. Furthermore, OPLS-DA identified 31 key VOCs that played a crucial role in differentiating various fermentation stages, with day 4 recognized as a pivotal point for aroma development. The solid-state fermentation with Eurotium cristatum resulted in fermented black tea characterized by a mellow taste and a rich fungal floral aroma, enhancing the flavor quality of the tea.

Improving Quality Profiles of Summer-Autumn Tea Through the Synergistic Fermentation with Three Fungal Strains

The co-fermentation of summer-autumn tea with Aspergillus niger and Eurotium cristatum effectively reduces bitterness and astringency, enhances flavor and quality, and increases market appeal and economic value. This study investigated the dynamic changes in metabolites, flavor characteristics and quality indicators of summer-autumn tea during fermentation. Using headspace solid-phase microextraction gas chromatography (HS-SPME-GC-MS), 96 key metabolites were identified, significantly enhancing the tea's aroma and flavor. On the fourth day of fermentation, the content of ester catechins (EGCG, ECG) decreased by 79.44% and 79.57%, respectively, while non-ester catechins (EGC, C, EC) increased by 175.47%, 228.18%, and 138.73%, respectively. Additionally, the gallic acid content increased by 755.58%, along with rises in free amino acids and soluble sugars. Sensory evaluation focused on taste, soup color, and aroma, resulting in a total score of 80.67. The intensity of astringency, bitterness, and sourness in the tea infusion gradually decreased, while sweetness, umami, and aroma intensified. These findings underscore the significant role of the synergistic action of the three strains in developing the unique flavor profile of summer-autumn tea during fermentation. This research lays the foundation for quality control and resource development in the processing of summer-autumn tea.

Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: aroma profile, volatile compounds, and consumer acceptance.

Tea is a popular beverage consumed all around the world. Its origins can be traced back to China, where it has been cultivated for thousands of years. A subcategory of tea is referred to as ‘insect tea’; it is produced using the excrement (frass) of insects that consume plants. This study explored the utilisation of silkworm frass, a by-product of silk production, as a novel beverage in the culinary field. It explored optimal preparation methods, and measured physicochemical properties, volatile aroma compounds, the sensory aroma profile, and consumer acceptance. Silkworm frass was collected and roasted at 160 °C for 0, 30, 40, and 50 minutes. The analysis revealed notable differences in the samples' water activity, moisture content, colour, and pH: Moisture content and water activity decreased, preventing spoilage of the samples, while pH increased, and the colour intensified. The volatile aroma analysis revealed 65 compounds, including alcohols, aldehydes, esters, ethers, ketones, phenols, pyrazines, and hydrocarbons. These compounds exhibited significant variations in concentration depending on the duration of roasting. Sensory evaluation presented distinct attributes associated with each sample, such as earthy and roasted aromas in all samples, and specific aromas of brown herbal aftertaste and tobacco leaves in the 50-min sample, roasted grain aromas in the 40-min sample, and stronger notes of fresh hay for both the 30-min and 50 min sample. The hedonic sensory test revealed that the duration of roasting did not influence consumer preferences in terms of the attributes of taste, aroma, colour, texture, and overall acceptance. The novel ‘tea’ demonstrates potential in the gastronomy industry due to its aroma profile and positive consumer acceptance. It is a promising example of an upcycled culinary product that utilizes by-products from silk farms.

Inhibitory effect of different degree of polymerization inulin on the retrogradation of rice starch gels and fresh rice noodles

This experiment investigated the effects of inulin (IN) with different degrees of polymerization at various addition levels on the water distribution, textural properties, microscopic and molecular structure, cooking quality, and sensory evaluation of rice starch (RS) and fresh rice noodles (FRN) during storage. The results showed that the addition of three kinds of IN significantly reduced the transverse relaxation time T2 of the starch gels system during storage, effectively combined the water molecules in the system. Meanwhile, the addition of IN reduced the increase of starch gels hardness during storage, inhibiting the retrogradation of the starch gels. Fourier transform infrared results further confirmed that IN could suppress the retrogradation behavior of starch during storage by controlling the rearrangement or recrystallization of starch molecular chains. The scanning electron microscopy results of FRN after 7 d of storage showed that the addition of IN enhanced the water retention capacity of FRN during the retrogradation process, which was consistent with the water distribution results. Furthermore, all three kinds of IN improved the cooking and sensory quality of FRN during storage, and the lower the degree of polymerization, the better the anti- retrogradation effect and the quality of the FRN.

Innovative blends with probiotic potential: processing optimization, bioactive compounds and sensory evaluation of yellow mombin (Spondias mombin) and Talinum triangulare beverages

Innovative blends with probiotic potential: processing optimization, bioactive compounds and sensory evaluation of yellow mombin (Spondias mombin) and Talinum triangulare beverages

Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread.

In this study a plant-based spread was developed using dextran-enriched ingredients derived from pea flours, supplemented with defatted durum wheat germ and almond flour. Optimization of fermentation with Leuconostoc pseudomesenteroides DSM 20193, both with and without enzymatic hydrolysis, aimed to enhance exopolysaccharide production and the nutritional value of pea flours. Best results were achieved through enzymatic hydrolysis with Veron PS protease followed by fermentation at 25°C, resulting in elevated dextran levels and increased peptides and total free amino acid concentration in green and yellow pea-based ingredients. The yellow pea-based ingredient was selected for the final plant-based spread formulation, blended at 35% w/w, with 45% w/w defatted durum wheat germ, and 20% w/w almond flour. The resultant spread exhibited elastic and solid-like characteristics like milk-based spreadable cheese and yogurt, boasting 'high protein' (12.49 g/100g) and 'high fiber' (11.01 g/100g) designations. It maintained chemical, biochemical, and microbiological stability over a 10-day shelf-life under refrigerated conditions. Sensory evaluation confirmed the acceptability of the plant-based spread (PBS), highlighting a well-balanced aroma and a grainy, adhesive texture. This research underscores the potential of an integrated approach utilizing food-grade enzymes and fermentation for the in-situ production of dextran to create innovative, clean label, and plant-based foods.

Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes

The study evaluated the effects of conventional pasteurization and ohmic heating (OH) at different electric fields (12, 16, 20, or 24 V/cm−1) on probiotic chocolate dairy desserts’ physicochemical, microbiological, sensory properties and volatile profiles. Both treatments were analyzed for parameters such as pH, syneresis, cream stability index, rheology, bioactive compounds (total phenolics and antioxidant capacity), and probiotic viability (Lactobacillus acidophilus LA-05) over a 28-day storage period. Ohmic heating at higher electric fields (20 and 24 V/cm−1) showed comparable results to pasteurization for most parameters, with non-significant differences or even higher values for some. Sensory analysis revealed that pasteurized samples were more associated with “creamy” and “firm” textures. In contrast, OH-treated samples were linked to lumps and fluidity, particularly in OH24 and OH16, respectively. Volatile compounds such as propanal and ethyl propanoate were detected across treatments, with ethyl acetate unique to OH24. The results suggest that OH, especially at higher electric fields, is a promising technology for processing probiotic dairy desserts, offering similar or enhanced qualities compared to conventional pasteurization. These findings provide insights into the potential for OH to be routinely applied in functional dairy product production.