Sensory Evaluation Research Articles

Coffee Biotransformation in Volcanic Process: A Chemical and Sensory Analysis

Coffee Biotransformation in Volcanic Process: A Chemical and Sensory Analysis

Exogenous Mogroside V Drove Microbial Carbohydrate Metabolism and Consequently Enhanced Fruity Aroma in Greengage Wine.

The microbial community is essential for the formation of aroma development in high-acidity greengage wine fermentation. Recent observations also highlight positive effects of mogroside V (MG V) on microorganisms in fermented foods, but the underlying chemical and biological mechanisms remain inadequate. The results indicated differences in the physicochemical properties among greengage wines, particularly a 50% increase in the ethanol conversion rate. Concurrently, GC-MS and sensory analyses demonstrated that MG V augmented carbohydrate conversion into ethyl esters (twice as much as in the control group), exhibiting tropical fruit and floral aroma profiles. The perceived intensity of these aromatic compounds increased by over 30%, thereby enriching the overall aromatic harmony of the wine. Integrated analysis of KEGG pathways and CAZymes annotations demonstrated that the enhancement of ethyl ester formation by MG V depends on improvement of the transport of carbohydrates and MG V, as well as accelerating the flux of pyruvate to acetyl-CoA in yeast. In conclusion, our study presents a targeted strategy for the high-acidity fruit wine industry of modulating this metabolic node in yeast, thereby achieving a focused enhancement of tropical fruit aroma characteristics in fruit wines.

Eggplant Nuggets: A Plant-based Solution for Sustainable Food System

Plant-based meat substitutes address rising consumer demand and promote future food security. This study investigates reducing meat content in nuggets by incorporating eggplant, aiming to lessen the environmental and health impacts associated with livestock. The objective was to develop an acceptable meat-based product, specifically nuggets, with reduced meat content through eggplant substitution. It also aims to identify the significant differences on the sensory evaluation of panelists on the sensory characteristics of the developed product in terms of age and gender. An experimental approach was used, employing sensory evaluation with semantic and hedonic scale to assess the developed eggplant nuggets. Results indicate that eggplant nuggets exhibited acceptable sensory characteristics comparable to traditional meat nuggets. The study concludes that eggplant can be successfully incorporated into nugget formulations, offering a pathway to reduce meat consumption while maintaining consumer palatability. The study reveals that all treatments consisting of varying proportions of plant-based ingredients were both acceptable to consumers in terms of sensory level.

Physicochemical and Sensory Evaluation of Yanggaeng Treated with Roasted Guatemalan Coffee Extracts

Physicochemical and Sensory Evaluation of Yanggaeng Treated with Roasted Guatemalan Coffee Extracts

Development and Quality Evaluation of Gluten-free Waffle Cone Prepared from Sorghum and Khandsari Sugar

This study explores the development of a gluten-free waffle cone using sorghum flour as a healthier and functional alternative to conventional wheat-based cones. Proximate composition analysis revealed that sorghum-based cones had enhanced nutritional properties, including higher moisture (3.1%), ash (2.4%), fat (12.5%), protein (10.2%), and crude fiber (3.2%) contents, along with reduced carbohydrate (67.2%) and energy values (442 kcal/100 g) compared to the control market cone. Sensory evaluation indicated that although the sorghum cone received slightly lower scores in appearance, texture, taste, and overall acceptability, it remained within an acceptable range, indicating good potential for consumer acceptance. These results highlight the nutritional advantages of sorghum flour in gluten-free product development. Implementation of these findings can aid in the formulation of healthier, gluten-free alternatives in commercial bakery and ice cream cone manufacturing, particularly benefiting consumers with celiac disease or gluten sensitivity, while also promoting the utilization of underused grains like sorghum. Overall, sorghum-based waffle cones offer a sustainable, nutrient-dense snack option that aligns with the rising demand for gluten-free and health-conscious food products.

Innovation in Amla Jelly Millet Cake: Comprehensive Nutritional Profiling, Sensory Analysis, Microbial Assessment, and Packaging Strategies

The goal of this study was to create and test a unique Amla Jelly Millet Cake, with a focus on its nutritional profile, physicochemical qualities, microbiological safety, and optimal packaging solutions. The cake combines Amla (Indian Gooseberry), which is high in Vitamin C and antioxidants, with millet flour, which is gluten-free and healthy. Comprehensive nutritional profile, while physicochemical analysis evaluated characteristics such as moisture content, pH and TSS. The microbial testing validated the product's safety and shelf life. Various packing materials were examined to determine their impact on product quality and shelf life. Key findings: The Amla Jelly Millet Cake has a balanced nutritional profile with protein, fibre, vitamins, carbohydrates and ash. Physicochemical examination indicated acceptable results within allowable limits, indicating high product quality. Microbial analysis verified the product's safety and compliance with food safety regulations. Optimal packaging solutions were established to protect product quality, extend shelf life, and increase consumer appeal. In conclusion, our study successfully created an innovative Amla Jelly Millet Cake that combines flavour, nutrition, and health advantages. The findings are useful for developing and commercialising this unique product, which will help to create a healthier and more sustainable food system.

Proximate Composition, Functional and Sensory Characteristics of Complementary Instant Flours from Yellow Maize (Zea mays), Soya Bean (Glycine max) and Baobab Pulp (Adansonia digitata) Blends

This study aimed to formulate an instant complementary flour from yellow maize, soya bean, and baobab pulp. To achieve this, maize was germinated and cooked, and soya beans soaked and roasted. The three food materials were ground, and their proximate composition was determined. The instant complementary flours were formulated following the World Food Program specifications. Gruels were prepared from these flours and a sensory analysis was carried out. The selected gruel was analyzed for viscosity, water absorption capacity (WAC), solubility index (SI), particle size, and energy value and density. Sprouted yellow maize, soaked/roasted soybeans, and baobab pulp are good sources of carbohydrates, protein, and iron respectively. Amongst the eleven complementary flours formulated, F2 (80.5 % yellow maize, 17.2% soya bean, 2.3% baobab pulp), was the most accepted with 71.32% carbohydrate, 12.75% protein, 7.83% lipid, 6.26 mg/100g DM iron. Functional properties indicate that it's suitable for the preparation of an energy-dense gruel suitable for complementary, with an energy density of 111.49 Kcal/100ml. Thus, the pretreated yellow maize and soya bean are good ingredients for the formulation of complementary food when combined with baobab pulp.

Amazonian wood chips as a strategy to change the sensory and chemical characteristics of cachaça

The aim of this study was to evaluate the physicochemical properties, temporal profiles, and consumer acceptability of cachaças aged with different Amazonian woods, namely, cumarurana, jatobá, and louro-vermelho, compared with traditional oak. Cachaças were stored with wood chips in glass containers for 6 months, after which sensory and chemical analyses were conducted. The results revealed that cachaças aged with cumarurana and jatobá had sensory profiles and acceptability similar to those aged with oak, displaying desirable wood and vanilla flavors. In contrast, cachaça aged with louro-vermelho was less accepted due to the detection of off-flavors. The chemical analysis indicated that higher levels of volatile acidity, higher alcohols, dry extract, esters, and aromatic compounds, such as ethyl hexanoate and ethyl octanoate, positively influenced the sensory acceptance of the cachaças. Conversely, a translucent hue and high concentrations of certain alcohols were associated with lower acceptance. The study concludes that cumarurana and jatobá present promising alternatives to oak for cachaça aging, offering new opportunities to diversify flavor profiles and meet consumer demands. The use of Amazonian woods could add value to cachaça production, promoting a unique sensory experience while supporting sustainable practices in the beverage industry.

Exploring the Terroir of Florida Hops through Cone Quality Analysis and Beer Sensory Evaluation

Exploring the Terroir of Florida Hops through Cone Quality Analysis and Beer Sensory Evaluation

Suitability of Orange-Fleshed Sweetpotato and Bambara Groundnut Flour Blends as Ingredient for Making Pancake

ABSTRACT This study evaluated the suitability of orange-fleshed Sweetpotato (SP) and Bambara groundnut (BG) flour blends for making pancakes. Four blends of SP and BG (90:10, 85:15, 80:20 and 75:25, respectively) were formulated. Physico-chemical and functional properties of the composite flours were investigated. Sensory attributes of pancakes made from the composite flours were evaluated. Moisture content of the flour blend was found to be between 11% and 14%, protein 8.64 ± 0.09% to 9.46 ± 0.04% and the mean carbohydrate content was found to be 70%. As the amount of Bambara groundnut in the blend affected the functional properties. Blends with higher amount of BG showed higher emulsifying properties. Water absorption capacity of the flours decreased with increasing amount of BG. Sensory evaluation showed consumers preferred pancake made from 80% SP and 20% BG. Development of products from SP and BG can help address malnutrition and promote the consumption of Sweetpotato and Bambara groundnut.

Valorization of Citrus Peel Byproducts: A Sustainable Approach to Nutrient-Rich Jam Production

The valorization of citrus peel byproducts presents a sustainable and innovative approach to reducing food waste while improving the nutritional content of fruit-based products. Citrus peels, a significant byproduct of the fruit juice industry, are abundant in bioactive compounds with recognized health benefits and functional properties, making them particularly suitable for jam production. The global citrus industry generates substantial amounts of waste, with peels accounting for approximately 50% of the total fruit mass. Conventional disposal methods often result in environmental concerns and the underutilization of valuable bioresources. This study aims to investigate the potential of incorporating citrus peel into jam formulations as a means of enhancing their nutritional and functional properties. Jams were prepared using a traditional processing technique (TP) incorporating citrus peel. The experimental jam variants included pomelo peel jam (PPJ), lime peel jam (LiPJ), lemon peel jam (LePJ), clementine peel jam (CPJ), orange peel jam (OPJ), and grapefruit peel jam (GPJ). All jam samples were subjected to comprehensive analyses, including assessments of chemical composition, total soluble solids (TSSs), titrable acidity (g/100 g acid citric), macro- and microelement contents, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity using the FRAP assay. The study revealed high levels of biologically active compounds, such aspolyphenols, flavonoids, and vitamin C, in the jams, highlighting their antioxidant properties and potential health benefits. Among the jams, lemon peel jam (LePJ) exhibited the highest antioxidant activity and polyphenol content, making it a superior choice in terms of functional benefits. In terms of sensory analysis, orange peel jam (OPJ) was the most favored by consumers, demonstrating its high acceptability and potential for market success.

Analysis of the Impact of the Addition of Alphitobius diaperinus Larval Powder on the Physicochemical, Textural, and Sensorial Properties of Shortbread Cookies

Based on the EFSA opinion dated 4 July 2022, the safety of frozen and freeze-dried larvae of Alphitobius diaperinus for human consumption was confirmed, leading to their approval as a novel food in the European Union. Given the increasing demand for sustainable protein sources and alternative foods, studies explored the application of A. diaperinus larval powder as an additive in shortbread cookie production. In this experiment, wheat flour was partially replaced with insect powder at varying levels (10%, 20%, 30%, and 50% w/w), while butter was substituted with margarine. The analysis covered the protein content, moisture, ash, color, textural properties, and sensorial evaluation of the baked products. The results indicated that increasing the proportion of insect powder significantly raised the protein content and reduced moisture, impacting the cookie structure and brittleness. The sensorial evaluation indicated that incorporating up to 20% insect powder produced cookies with an optimal flavor, aroma, and texture balance, assessed at the level of 4.5 points and 11.7 N, respectively. Storage studies revealed that higher insect powder levels slowed moisture loss and reduced hardness over a 14-day period, stabilizing texture. However, excessive insect powder incorporation led to reduced consumer acceptability. These findings confirm the potential of A. diaperinus powder as an innovative additive to enhance the nutritional value of traditional baked goods, while also underscoring the need to modify technological parameters during production.

Proximate, pasting, microstructural and sensory properties of gluten-free pasta from high-quality provitamin A cassava and Bambara nut flour composites.

The rising demand for gluten-free pasta alternatives, as a result of celiac and non-celiac gluten sensitivities and reliance on imported wheat in sub-Saharan Africa, necessitates locally sourced options. The present study develops gluten-free pasta from flour blends of high-quality provitamin A cassava (PVA) flour and Bambara nut flour (BF). The objective was to assess the proximate, physical, cooking and sensory properties of pasta produced from PVA-BF blends. Five pasta samples were prepared from PVA and BF blends in ratios of 100:0 (B0), 90:10 (B10), 80:20 (B20), 70:30 (B30) and 60:40% (B40), respectively. The resulting pasta samples were evaluated for proximate composition, cooking qualities (yield, time and loss), colour (L*, a* and b* attributes), pasting, microstructural [using scanning electron microscope] and sensory properties. Data were analysed using analysis of variance. Pasta showed significant increases in g kg-1 serving for protein (18.3-61.7 g kg-1), fat (3.4-11.3 g kg-1), fibre (1.6-5.5 g kg-1) and ash (10.3-13 g kg-1) contents with increasing BF inclusion, with the highest values observed in pasta B40. Cooking yield (173.33-233%) and time (8.05-11.39 min) increased with increasing BF inclusion levels, whereas cooking loss (6.67-20%) was moderate in pasta B40 (10%). Decreased lightness (L* = 23.74-26.86), increased redness (a* = 23.74-26.86) and increased yellowness (b* = 0.66-1.86) were observed with increasing BF inclusion. Pasta B0 showed peak, trough, final, breakdown and setback viscosities of 3257, 2271, 3501, 1231 and 887 RVU, respectively, which decreased significantly with BF inclusion. PVA-BF pasta showed pasting time and temperature of 5-7 min and 70-78 °C, respectively. Microstructure showed increased surface roughness with higher BF levels. Sensory evaluation revealed that pasta B40 had the highest overall acceptability after wheat pasta. Pasta from PVA and BF blends showed varied qualities but pasta from the 60:40% (PVA:BF) blends showed the most significant qualities with acceptable sensory attributes, offering a promising gluten-free alternative for gluten-intolerant consumers and could possibly reduce the reliance on wheat imports for pasta production, addressing both health and economic challenges. © 2025 Society of Chemical Industry.

Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Kombucha Beverage at Different Fermentation Temperatures

Sea buckthorn is a unique resource with high nutritional value. The objective of this study was to develop a novel kombucha beverage from sea buckthorn juice by means of inoculation with kombucha (Symbiotic Culture of Bacteria and Yeast, SCOBY). The study investigated and compared the differences in physicochemical properties, antioxidant activity, and sensory evaluation during fermentation at different temperatures with those of traditional cultured green tea kombucha. The findings demonstrated that there were significant variations in physicochemical properties, antioxidant activity, and sensory evaluation among the sea buckthorn kombuchas produced at different temperatures. Among these, the sea buckthorn kombucha produced by fermentation at 28 °C exhibited the strongest antioxidant properties and the most favorable sensory evaluation. Furthermore, changes in the active substances were observed at different temperatures, and correlation analysis revealed that the antioxidant activity of Kombucha tea was correlated with the content of total phenols and total flavonoids. Consequently, the utilization of sea buckthorn juice in the production of kombucha beverages holds considerable promise.

Non-targeted metabolomics-mediated elucidation of metabolite changes in Polygonatum kingianum during traditional steaming with black beans

IntroductionPolygonatum is a traditional medicinal and edible plant often prepared by steaming it with ingredients like yellow rice wine and black beans. However, the metabolic changes in Polygonatum kingianum (PK) during the traditional steaming method with black beans have not been previously reported. This study aims to explore how the addition of black beans and the degree of steaming affect the quality of PK.MethodsThis study quantified polysaccharides, reducing sugars, saponins, and flavonoids in PK subjected to varied steaming cycles, while also integrating color measurement, sensory evaluation, and non-targeted metabolomics analysis.ResultsPK is rich in lipids, amino acids, sugars, flavonoids, and organic acids. Notably, we observed the production and significant accumulation of daidzein and daidzin (two primary active compounds derived from black beans) as well as triterpenoid saponins (including Sandosaponin A, Soyasaponin II-III, V, and Pisumsaponin I-II) in steamed PK (p < 0.05). After three steaming cycles, multiple bioactive compounds levels peaked or stabilized, which was consistent with the sensory quality (score: 94/100). Compared to the raw PK, the P3 stage exhibited significant increases in saponins, total sugars, organic acids, and flavonoids by 21.29, 35.02, 49.13, and 44.76%, respectively (p < 0.05), reducing sugars showed a remarkable increase of 160.94-fold (p < 0.01), while polysaccharides decreased significantly by 43.33% (p < 0.01).ConclusionThis study provides the first evidence that steaming with black beans can synergistically increase the diversity of triterpenoid saponins and isoflavones in PK, with the optimal quality achieved after three rounds of steaming. These findings validate the scientific efficacy of the traditional processing method. Our results advocate for the continued use of the black bean steaming method to enhance the nutritional and health-promoting value of PK, while also providing a template for the innovation of herbal processing techniques based on auxiliary ingredients.

Analytically Unsupervised Metabolomic Profile of the Premium Malgasy Pepper Voatsipérifery (Piper borbonense): Identification of Marker Components.

The berries of Piper borbonense (Miq.) C. DC., a wild vine native to Madagascar, are prized for their distinctive aroma and flavor, considered superior to the ones of the domesticated peppers (P. nigrum L., P. longum L.). The scarcity of studies on P. borbonense, locally known as voatsipérifery, makes it difficult to secure the identity of its berries and complement its sensory analysis. This supports the need for a comprehensive phytochemical investigation utilizing complementary analytical techniques. Headspace gas chromatography highlighted differences in the "volatilome" of P. borbonense and P. nigrum, while an untargeted metabolomic analysis, based on the LC-MS2-based feature-based molecular networking tool, annotated different classes of compounds (monoterpenoids, sesquiterpenoids, monolignols, lignans, and piperamides). This analysis next guided the isolation of 40 fully characterized compounds, including two new natural products [the sesquiterpene lactone 4-hydroxyisogelehomanolide (29) and the hydroxycinnamate ester borbonensin (38)]. The phytochemical profile of voatsipérifery is remarkable for the presence of the nonvolatile monoterpene p-menth-5-en-1,2-diol (23), of sesquiterpene lactones, and of large amounts of sesamin (34), a marker trait that clearly distinguishes it from those of the cultivated peppers of commerce and was confirmed with a parallel investigation of P. nigrum. Overall, our study underlines the relevance of advanced metabolomic approaches to characterize the phytochemical profile of spices and identify specific marker compounds.

The Chemical and Sensory Impact of Cap Management Techniques, Maceration Length, and Ethanol Level in Syrah Wines from the Central Coast of California

The present study examined the effect of different cap management techniques, maceration length, and ethanol levels through chaptalization on the chemical and sensory composition of Syrah wines from the Edna Valley AVA in California. Punch down wines had significantly higher anthocyanins, tannins, and total polymeric pigments compared to all other treatments. In terms of volatile chemistry, the submerged cap wines tended to have a higher concentration of esters and terpenes compared to the other treatments. Additionally, ethanol levels were more impactful on the chemical composition of the wines. As expected, chaptalized wines had significantly higher ethanol and glucose + fructose levels but also tended to have higher concentrations of esters and terpenes. Sensory evaluation was done through a modification of the Pivot© Profile method using an expert panel of winemakers (n = 15). The results suggested that cap management and the maceration length were more impactful on the sensory profile than the ethanol level whereby each cap management and maceration length treatment had a distinctive profile. As such, the punch down, chaptalized wines showed higher purple hue and color saturation attributes, blueberry orthonasal aromas as well as jammy and black fruit retronasal aromas. Submerged cap wines were associated with significantly meatier orthonasal aromas and reductive retronasal aromas. Extended maceration wines were characterized by more jammy orthonasal aromas and dried fruit retronasal aromas. However, within the extended maceration wines, the effect of chaptalization was apparent whereby the chaptalized wines showed more acetaldehyde aromas while the non-chaptalized wines were characterized by more herbal aromas.

Physical Characteristic and Sensory Profile of Robusta Lampung Coffee at Various Roasting Degree

Lampung Robusta coffee is one of the valuable commodities in Indonesia. It also has a critical role in the national and international coffee trade. Numerous studies have explored the roasting process and its impact on coffee quality, highlighting its importance in determining physical and sensory attributes. This study investigates Lampung Robusta coffee's physical and sensory changes subjected to varying roasting degrees, including City roast, Full City roast, and Italian roast. The findings show that roasting levels significantly affect moisture content, colour, bulk density, total dissolved solids (TDS), Brix, and pH, with p-values <0.05. Sensory analysis shows that each roasting degree creates different sensory profiles, especially aroma. City roast has nutty aromas, Full City roast has floral, smokey, and earthy aromas, while Italian roast has chocolate and spices aroma. These attributes differ from ideal coffee attributes with herbal, caramel, and fruity aromas. The ideal product also described has a sweet taste, medium body, acidic aftertaste, and sweet aftertaste. These results provide a valuable reference for optimizing Lampung Robusta coffee's roasting process and product development to achieve consumer-preferred characteristics.

Unexplored Nutritional Potential of Oilseed Meals to Combat Malnutrition

Background: Malnutrition persists as a formidable global health challenge, particularly in developing regions. Oilseed meals, often regarded as agro-industrial byproducts, possess remarkable nutritional potential that remains largely untapped. This study explores the unexplored nutritive value of sesame, groundnut, and flaxseed meals and their role in addressing malnutrition. Aim: The study aimed to assess the nutritional composition, sensory acceptability, and potential contribution of oilseed meal-based products to addressing malnutrition. Methodology: A comprehensive nutritional evaluation was undertaken to analyze the proximate composition and bioactive components present in sesame, groundnut, and flaxseed meals. Functional food products were formulated utilizing these nutrient-dense ingredients and subjected to sensory analysis to determine consumer acceptability. The most well-received products were further assessed for their nutritional profile to validate their functional food status. Results: The analysis revealed that oilseed meals are rich sources of protein, fiber, and fats. Sensory evaluation indicated high acceptability scores for the formulated products, demonstrating their potential for incorporation into diets. Conclusion: Oilseed meals exhibit substantial nutritional benefits and sensory acceptance, making them viable options for combating malnutrition. Their incorporation into daily diets can enhance nutrient intake in vulnerable populations. The study highlights the need for further research and policy interventions to promote the utilization of oilseed meals in food systems.

Optimization of Fruit Bar Formulation: A Comprehensive Study on Physicochemical and Sensory Properties

Fruit bars are a convenient snack choice that offers the health advantages of fruits and has a considerably higher nutritional value than fresh fruits. The study aimed to develop three fruit bar (FB) variants using different ingredients. FB1 - dried apricot + dried sapota; FB2 - dried banana + dried mango; FB3 - dried apricot + dried sapota + dried banana + dried mango, and with other ingredients respectively. The proximate (moisture, ash, total protein, crude fat, crude fiber, CHO), mineral (iron, calcium, sodium, potassium), phytochemical (total phenolic compounds {TPC}, total flavonoids {TF}, tannin), antioxidant (DPPH, vitamin C), physical properties (water activity {aw}, texture), sensory evaluation, and cost estimation of all three variants of formulated FB were analyzed. The data were analyzed by mean±standard deviation and one-way ANOVA test. The results suggested that FB2 and FB3 had better proximate and mineral analysis. However, TPC and TF were observed to be the highest in FB1 and the other highest phytochemical in FB3. The lowest aw was found in FB2 and texture-wise items exhibited the lowest hardness in FB3 and fractureability in FB2 variant, suggesting a simple to bite and chew nature. According to the mean values for sensory evaluation, FB3 was more acceptable than other variants. The cost of formulated fruit bar variants was between Rs. 50-60 per 100 g, which was less than the market yoga bar. Hence, based on the results obtained in this study, it may be concluded that the developed FB2 and FB3 would be more acceptable and nutritious regarding proximate, mineral, and phytochemical potential.