This study aimed to identify novel saltiness-enhancing peptides derived from Pleurotus eryngii and evaluate their influence on saltiness perception. Utilizing an integrated virtual screening strategy, 6 candidate peptides exhibiting potential saltiness-enhancing properties were identified. Sensory analysis revealed that these peptides displayed distinct taste profiles, with detection thresholds ranging between 0.04 and 0.12 mmol/L. Notably, peptides AGHDDFP, GYDTF, and NGYDMR enhanced the saltiness of a 3 mg/mL NaCl solution, demonstrating synergistic or additive effects, consistent with electronic tongue. Molecular docking analysis revealed that three saltiness-enhancing peptides primarily interacted with TMC4 through hydrogen bonding, identifying key interaction residues including Gln527, Glu531, Asp491, Asn404, Arg437, Lys567, Pro409, and Val498. Subsequent molecular dynamics simulations confirmed the structural stability and tightness of saltiness-enhancing peptides-TMC4 complexes, supporting their potential effectiveness in modulating saltiness perception. These results indicate a promising approach for identifying saltiness-enhancing peptides derived from Pleurotus eryngii, potentially serving as taste modulators in reduced-sodium food formulations.

Background: Protein-energy malnutrition (PEM) remains a critical public health concern in Sudan, particularly among children under two years—a period marked by rapid growth and transition from exclusive breastfeeding to complementary feeding. Effective complementary foods must be rich in protein, energy, and micronutrients while maintaining acceptable sensory qualities. Objective: This study aimed to develop and evaluate sorghum-based complementary food formulations supplemented with chickpea and baobab powder to improve nutritional quality, protein digestibility, and sensory acceptability. Methods: Four blends were formulated using malted or decorticated sorghum flour, chickpea flour (20–30%), baobab powder (10%), milk powder (5%), and sugar (5%). Proximate composition, vitamin C content, and in vitro protein digestibility (IVPD) were assessed using standard AOAC methods. Sensory evaluation was conducted with 15 mothers using a five-point hedonic scale. Data were analyzed using ANOVA and Duncan’s test at p ≤ 0.05. Results: Chickpea supplementation significantly improved protein content (up to 15.56%) and IVPD (up to 71.54%). Baobab enhanced vitamin C content (up to 15.74 mg/100g). Sensory scores were highest for Blend A (20% chickpea, decorticated sorghum), particularly in color, taste, and overall acceptability. All blends showed acceptable moisture levels and enhanced nutrient density compared to a commercial formula. Conclusion: Chickpea and baobab fortification significantly improved the nutritional and sensory properties of sorghum-based complementary foods. These locally sourced formulations demonstrate strong potential as functional foods to improve infant nutrition and reduce PEM prevalence in Sudan. Novelty of the study: This study introduces a complementary food prototype integrating sorghum, chickpea, and baobab—ingredients not previously combined in this proportion for infant feeding in Sudan. Chickpea enhances protein density and digestibility, while baobab naturally enriches vitamin C, improving functional properties. Keywords: complementary food, sorghum, chickpea, baobab, protein-energy malnutrition, Sudan, infant nutrition, sensory evaluation.

Flavor-relevant trace volatiles and microbial communities were examined in six sauce-aroma high-temperature Daqu samples. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) quantified 210 trace volatile compounds across 14 chemical classes. Orthogonal partial least squares discriminant analysis (OPLS-DA) with variable importance in projection (VIP) screening was integrated with sensory scoring, correlation analysis, and molecular docking to an olfactory receptor model. Volatile profiles showed clear stratification in total abundance. Pyrazines dominated the high-total group. Tetramethylpyrazine served as a major driver. Sensory evaluation indicated that aroma explained overall quality best. (E)-2-pentenal and dimethyl trisulfide showed significant positive associations with aroma and overall scores. In the olfactory receptor, the polar residue module that provides directional constraints for Daqu odor activation was formed by Ser75, Ser92, Ser152, Ser258, Thr74, Thr76, Thr98, Thr200, Gln99, and Glu94. The hydrogen-bond or charge network was further reinforced by Arg150, Arg262, Asn194, His180, His261, Asp182, and Gln181. The core discriminant set comprised acetic acid, hexanoic acid, (E)-2-pentenal, nonanal, decanal, dimethyl trisulfide, trans-3-methyl-2-n-propylthiophane, 2-hexanone oxime, ethyl linoleate, propylene glycol, 2-ethenyl-6-methylpyrazine, 4-methylquinazoline, 5-methyl-2-phenyl-2-hexenal, and 1,2,3,4-tetramethoxybenzene. Sequencing revealed higher bacterial diversity than fungal. Bacillus and Kroppenstedtia were dominant bacterial genera. Aspergillus, Paecilomyces, Monascus, and Penicillium were major fungal genera. Correlation patterns suggested that Bacillus and Monascus were positively linked to acetic acid and 1,2,3,4-tetramethoxybenzene. Together, these results connected chemical fingerprints, sensory performance, receptor-level plausibility, and microbial ecology. Concrete targets are provided for quality control of high-temperature Daqu.

Malnutrition, particularly protein–energy malnutrition and micronutrient deficiencies, remains a major public health challenge, partly due to the underutilization of nutritionally rich indigenous crops. This study evaluated the quality attributes of cookies produced from composite flours of millet, pigeon pea, and orange-fleshed sweet potato (OFSP), with emphasis on the effects of pre-processing methods (malting, toasting, and gelatinization) on functional, nutritional, and sensory properties. Eight cookie samples were produced using different combinations of these pre-processing techniques. Functional and physical properties, anti-nutritional factors, and β-carotene content of the flour blends were determined, while proximate composition was analyzed for both flours and cookies. Sensory evaluation was conducted to assess consumer acceptability. Results showed that pre-processing significantly influenced functional properties, with water absorption capacity ranging from 1.33–1.88 g/g and oil absorption capacity from 1.33–1.83 g/g. Malting and toasting improved the protein content of the flour blends. All cookie samples met the recommended 16% protein requirement, with values ranging from 17.50–18.75%. Sensory analysis indicated that all cookies were acceptable, with the NMNGNT sample being the most preferred. Overall, the nutrient-dense cookies demonstrate potential for functional food development, improved utilization of local crops, and enhanced nutritional quality.

This study involved developing a novel lemon flower-scented white tea (LT) through multiple aroma-imparting cycles, and taking an integrated approach to investigating its flavour formation mechanism. Sensory evaluation and electronic tongue analysis revealed that the LT exhibited more balanced taste characteristics, with significantly reduced bitterness and astringency, attributed to the decreased caffeine content and conversion of esterified catechins. Electronic nose and HS-SPME/GC-MS results confirmed that the LT had acquired a distinctive aroma characterised by floral and citrus notes, primarily originating from lemon flower volatiles such as methyl anthranilate and limonene. Multivariate statistical analysis identified 32 key differential compounds (variable importance in projection value > 1), with methyl anthranilate, β-ionone, and geraniol (relative odour activity value > 80) jointly forming the shared flavour base among teas. These findings demonstrate that lemon flower infusion can effectively enhance the sensory quality of white tea and provide theoretical support for the development of diverse floral teas.

An investigation was conducted to evaluate the effect of incorporating barnyard millet (Echinochloa esculentum) flour (0, 2, 4, and 6 %) on the quality attributes and omega-3 fatty acid profile of chicken meat nuggets. Nuggets containing 6 % barnyard millet flour exhibited improved physicochemical properties, including higher cooking yield, emulsion stability, and water-holding capacity. Increasing levels of barnyard millet flour resulted in higher moisture, crude fiber, and ash contents, accompanied by a reduction in protein content. Textural quality was enhanced, as indicated by lower shear force values and improved textural attributes compared with the control. Instrumental colour scores increased with barnyard millet flour incorporation. Omega-3 fatty acid content was higher in nuggets formulated with 6 % barnyard millet flour. Sensory evaluation also indicated superior acceptability for nuggets containing 6 % barnyard millet flour. Overall, incorporation of barnyard millet flour at 6 % improved the quality characteristics and enhanced the omega-3 fatty acid content of chicken meat nuggets.

The purpose of this study was to ascertain how long raw chicken meat and beef meat kept at 4°C in a typical home refrigerator would last. Researchers from Chattogram Veterinary and Animal Sciences University performed an extensive examination over five days, assessing 10 meat samples (five chicken meat and five beef meat) obtained from local markets in Chattogram (Jhawtola, Bahaddar Hat, and Chawk Bazar). The quality assessment encompassed physico-chemical, microbiological, and sensory criteria, including pH, water holding capacity (WHC), extract release volume (ERV), protein degradation (tyrosine value), fat oxidation (TBARS), total viable microbial count (TVC), and aroma. Significant data indicated a gradual deterioration in quality for both types of meat. Sensory evaluation indicated a significant escalation in offodours, becoming especially evident by the fifth day. Physicochemical research revealed a steady decrease in pH for chicken, whereas beef pH exhibited greater variability. The water-holding capacity was minimal for both meats on the penultimate day. Moreover, elevated tyrosine and TBARS levels indicated continuous breakdown of proteins and lipids, respectively. Microbiologically, beef had a greater overall viable count compared to chicken. The study revealed that whereas beef demonstrated a more rapid decomposition rate, both meats underwent considerable quality degradation by the fifth day of refrigerated storage. These findings point out the importance of appropriate raw meat handling and timely storage techniques for preserving domestic food safety and quality.

The present study was envisaged to assess the effect of age and sex on the physico-chemical and sensory quality of meat from Giriraja birds reared up to 12 weeks of age at weekly interval. A total of 100-day-old Giriraja chicks were reared in the institution poultry farm up to 12 weeks of age as per standard management practices. Birds were divided in to two groups viz., male (47 birds) and female (53 birds) after completion of 6 weeks of age. Six birds each from male and female groups were slaughtered every week from 8 to 12 weeks as per the standard procedures and meat samples were collected from breast and thighs for meat quality and sensory analysis. In male Giriraja birds highly significant (P<0.01) difference in the moisture content, significant (P<0.05) difference in pH, water holding capacity and fat content of meat were observed. Whereas, in female Giriraja birds significant difference (P<0.05) was noticed in the pH and fat content, no such significant (P>0.05) difference was found in the water holding capacity and protein content of meat at different weeks of age. Meat from Giriraja birds (male & female) of 8 weeks of age had higher moisture and less fat but no difference in protein content and the meat had comparatively higher level of acceptability. No significant (P>0.05) differences were noticed among the sensory attributes of meat from Giriraja (male& female) birds belonging to different weeks of age. However, meat from 9 weeks in male and 8 weeks in female had slightly higher acceptability scores for all sensory attributes when compared to that of other age groups. From this it was concluded that age of Giriraja bird has remarkable effect on the physico chemical and sensory quality of meat.

Societal Impact Statement Global legal frameworks seek to ensure that benefits arising from the use of biological resources are shared fairly, yet their practical application—particularly where plant materials and Indigenous knowledge are involved—remains challenging. This article presents a case study modelling a pathway for ethical research and commercialisation of Indigenous food products, demonstrating how scientific, legal and cultural frameworks can be aligned to support Indigenous self‐determination, public health, food system sustainability and access and benefit sharing. The findings offer practical insights to inform future policy and law reform related to Indigenous rights, responsible use of plant resources and resilient food systems. Summary International environmental laws established the Access and Benefit Sharing (ABS) system, aiming to promote sustainable biodiversity use and ensure research benefits are shared fairly and equitably. However, many scientists face serious challenges navigating these laws, such as the Nagoya Protocol. This is particularly important to note given the growing global emphasis on health and sustainability—priority areas driving significant research and commercialisation activity. Consideration of ABS frameworks is essential to enable ethical innovation, support Indigenous participation and ultimately ensure progress towards the United Nations Sustainable Development Goals (SDGs). Here, we demonstrate how researchers can effectively comply with principles of the Nagoya Protocol based on our experience with the Indigenous‐led development and commercialisation of a new beverage. The project targeted sugar consumption from sweet drinks by developing a beverage with native food plants that was designed to be a healthier choice for consumers. We present the sensory and nutritional analysis of the beverage, demonstrating its potential as a healthier alternative to conventional soft drinks (SDG3) and showing that consumers are receptive to products featuring Indigenous ingredients, noteworthy from a food system sustainability perspective (SDG12). The project's success is encapsulated by four key findings: (1) establishment of collaborative research centres with Indigenous governance, (2) consideration of the cultural significance of biological resources, (3) involvement of Indigenous stakeholders at each juncture and (4) ensured Indigenous ownership of the commercialisation process. Our case study offers a reimagination of how research and commercialisation of Indigenous food products can occur, aligning with SDG3 and 12.

Kulfi known by variations such as qulfi, kulfa, and kulphy. It is similar to ice cream in appearance and taste but is denser and creamier. Carrot contains high per cent of carotenoids, fiber, vitamins, antioxidants and other essential nutrients. Considering the nutritional importance and health benefits of carrot, it was planned to optimize the process for production of kulfi blended with carrot (Daucus carrota). Initially two different types of carrot viz., Orange and Red carrot was studied and red carrot was selected on the basis of sensory evaluation for further study. Carrot was added in six different forms viz. Raw carrot with core (CF1), Raw carrot without core (CF2), Cooked carrot in water without core (CF3), Steam cooked carrot without core (CF4), Raw carrot shreds (CF5), Carrot juice (CF6). On the basis of sensory evaluation it was found that the kulfi prepared by addition of steam cooked carrot without core (CF4) had obtained maximum scored among other six forms under study and this selected form had scored 8.43, 8.40, 8.70 and 8.51 for colour and appearance, Body and texture, Flavour and overall acceptability respectively.

The use of local food ingredients and food by-products can significantly enhance food product diversification. This study explores the development of cookie formulations that incorporate chicken feet bone flour and tofu pulp flour as alternative ingredients. The objective is to assess the sensory acceptance of the resulting cookies. An experimental design was implemented with six cookie formulations: one control and five treatment formulations that varied by the amounts of chicken feet bone flour and tofu pulp flour used. Hedonic testing was conducted with 50 adult panelists to assess various sensory characteristics of the cookies, including colour, aroma, taste, texture, aftertaste, and overall liking. The data from the hedonic tests were statistically analyzed to identify differences in acceptance levels between the formulations. The results indicated significant differences in panelists' acceptance levels for color, aroma, taste, aftertaste, and overall preferences (p < 0.05). However, no significant differences were noted among the formulations regarding texture (p > 0.05). The cookies from the treatment formulation with code 849 emerged as the most preferred option among the panelists, containing 12 grams of chicken feet bone flour and 28 grams of tofu pulp flour. This study demonstrates that cookies made with chicken feet bone flour and tofu pulp flour in certain proportions can possess sensory characteristics that are well-received by panelists. The selected formulation shows promise for further development as a food product based on local ingredients.

Poly-γ-glutamic acid (γ-PGA) is a water-soluble amino acid biopolymer produced by bacterial fermentation. γ-PGA functioned as a precursor of protein development, including glutamate, an amino acid that provides an umami taste, especially in foods rich in proteins. Thus, in this study, the gamma polyglutamic acid (γ-PGA) obtained from genetically improved local isolate Bacillus megaterium was added to a few food products, and the quality changes of the foods were evaluated. Crude γ-PGA samples were produced from genetically modified locally isolated Bacillus megaterium biosynthesis. The bacteria culture medium (g/L) consists of 100 g glucose, 20 g ammonium nitrate, 2.5 g corn soaking liquid, 0.5 g MgSO4.7H2O, 0.01 g FeSO4.7H2O, and 0.005 g MnCl2.2H2O and is added with 3 % v/v of the bacteria culture. Then, sensory evaluation was conducted on three types of food products (mayonnaise, mushroom soup, and chicken sausage) after γ-PGA was added in different concentrations. The addition of γ-PGA was different for each food product based on the food standard concentrations: mayonnaise, 0.4 %, 0.7 % and 1 % respectively; chicken sausages, 0.2 %, 0.5 % and 0.8 % respectively and mushroom soup, 0.2 %, 0.25 % and 0.3 % respectively. Potato starch was tested on food products, respectively, as a comparison with a commercial thickener agent. The results showed that the sensory evaluation reported no significant differences (P > 0.05) with the samples that contained 2.5 % potato starch. The (γ-PGA) synthesized from genetically modified, locally isolated Bacillus megaterium improved the tested food products' texture, taste and palatability.

Mmilo (Vangueria infausta) is an edible fruit which is under-utilised in Botswana, often drying up and going to waste in the wild. As a way of embracing sustainability and indigenous value-addition in food production, yoghurt was fermented and flavoured with mmilo pulp. The purpose was to fortify yoghurt with vitamin C through the addition of different amounts of mmilo fruit and to assess the statistical significance of such fortification through physico-chemical assay. Vitamin C content of fortified yoghurt increased by 35-150%, with statistically significant change (P=.05) noted in samples incorporating 2, 4 and 8% of mmilo pulp, and it was predicted that a 200g portion of the product incorporating 4% of pulp could meet dietary requirements of healthy adults for prevention of scurvy. Also, total dissolved solids measured as °Brix, and total titratable acidity both increased significantly from 9.03 to 16.6° and 1.22 to 1.4%, respectively (P=.05) while pH decreased significantly as well, with lowest value recorded as 3.94 in contrast to the control sample whose pH was 4.45. Addition of mmilo pulp significantly changed product colour (P=.05) resulting in reduction in lightness (L*) and green-red hue (a*) and increase in blue-yellow hue (b*). It may be concluded that flavouring yoghurt using mmilo pulp is a viable means of fortifying it with vitamin C and improving its dissolved solids content and, for further development, it is recommended that microbiological profiling and sensory evaluation be conducted to facilitate its commercialization.

Background: Fish crackers are traditional starch-based snack foods widely consumed in Southeast Asia and are increasingly recognized as convenient protein-enriched products. Surimi technology has been widely recognized as an effective method for converting mechanically recovered fish meat into functional protein suitable for value-added products. Aims: The present study develops surimi-based fish crackers from snapper filleted frame meat and to evaluate their physicochemical, nutritional, microbiological, sensory, and storage stability characteristics to assess the feasibility of value addition and sustainable utilisation of fish processing waste. Study Design: An experimental laboratory study involving recovery of snapper frame meat, optimisation of surimi through water-washing, development of surimi-based fish crackers, and evaluation of physicochemical, nutritional, microbiological, sensory, and storage stability under ambient and refrigerated conditions. Place and Duration of Study: The experimental work was carried out during the period July 2019 to March 2020 at the Department of Fish Processing Technology, College of Fisheries, Mangaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, India. The laboratory is located in the coastal region of Karnataka at approximately 12.87° N latitude and 74.88° E longitude. Methodology: Snapper filleted frame meat recovered by mechanical mincing was evaluated for quality and processed into surimi using standardised chilled water-washing cycles. Fish crackers were developed by blending surimi with tapioca flour, millet flour, and soya chunk powder in different ratios, followed by cooking, drying, and frying. The optimal formulation was selected through sensory evaluation. Dried and fried crackers were analysed for nutritional, biochemical, microbiological, and sensory quality, and storage stability was assessed under ambient and refrigerated conditions. Results: Snapper filleted frames yielded substantial recoverable meat (n = 10), with a mean total length and weight of 660.9 ± 28.4 mm and 2550 ± 506 g, respectively, and an average fillet yield of 1369 ± 264 g. Progressive water-washing significantly increased moisture while reducing lipid content, TVB-N, TMA-N, free fatty acids, TBARS, and microbial load (p < 0.05), improving surimi quality. Among four formulations evaluated by 25 panellists, crackers containing surimi (50%), tapioca flour (25%), millet flour (25%), and soya chunk powder (5%) showed the highest overall acceptability (8.61 ± 0.04; p < 0.01). Dried crackers had higher protein (20.41 ± 0.58%) and lower lipid content (0.95 ± 0.02%) than fried crackers (p < 0.001). Initial microbial counts were low (≤1.84 × 10² cfu/g), with no mould or yeast detected. During 60-day storage, biochemical spoilage indices and microbial counts increased significantly (p < 0.05), with slower deterioration and better sensory retention under refrigerated conditions. Conclusion: The study confirms the feasibility of converting snapper filleted frame waste into nutritionally acceptable, microbiologically safe, and sensory-appealing surimi-based fish crackers, with improved functional quality through controlled washing and superior storage stability under refrigerated conditions, supporting sustainable fish processing and value addition.

The sweetness of Keemun black tea (KBT) is a critical determinant of its overall sensory quality. This study used sensory analysis to quantitate the sweet odor and flavor of KBT. The results indicated that volatile compounds, rather than soluble sugars or free amino acids, are the main contributors to KBT's sweet flavor. Ten odorants with an odor activity value > 1 were identified by the Sensomics approach and screened by applying the odor-induced taste enhancement (OITE) method, i.e. β-damascenone, (E)-β-ionone, linalool, methional, dimethyl sulfide, geraniol, β-myrcene, coumarin, citral, and 2-phenylacetaldehyde, which were identified as the key drivers of KBT's sweet flavor. Omission and addition experiments confirmed that the intensity of sweet odor was correlated with sweet flavor (r = 0.71). These findings demonstrate that the sweet flavor of KBT mainly originates from its odorants, which synergistically enhance sweetness through OITE, resulting in the high overall flavor quality of KBT.

Integrated HS-GC-IMS and E-nose analysis reveals aroma differentiation in representative Chinese high-quality rice varieties.

The researchers utilize horn snail (Telescopium telescopium) or bagongon as the main ingredient in making patty which has not been actively consumed because of the relatively low popularity despite its abundance. Bagongon is a type of sea snail commonly found in coastal areas and muddy estuaries. The abundance of the horn snail and its nutritional value allows the researcher to produce horn snail meat patty for hamburgers containing a high content of horn snail that can maximize the taste and aroma of horn snail which would help prevent diseases. The main thrust of this study is to determine the acceptability of horn snail patty in terms of appearance, aroma, taste, texture, flavor, and general acceptability. The researchers used the experimental design and descriptive survey methods as a tool in gathering the data with the three treatments consisting of 125 g, 150 g, 175 g of horn snail meat. The gathered data were tabulated using the weighted mean and the One-way ANOVA. Results show that T1 had the best result among the 3 treatments in terms of color, texture, and flavor while T3 had the best results among the 3 treatments in terms of taste, aroma, and overall acceptability. Results show that the three treatments do not differ from each other in overall acceptability and the null hypothesis is accepted. Furthermore, the three treatments were generally acceptable thus suggested that horn snail could be a good substitute for making a patty and can be produced as a new food product.

Discovery and taste mechanisms of novel umami peptides from edible grasshopper (Oxya chinensis sinuosa) based on machine learning, molecular docking and dynamics simulation.

Liposomes are lipid-based delivery systems of interest in pharmaceutical, food, and nutraceutical industries due to their ability to encapsulate bioactive compounds, such as vitamins, improving stability, solubility, and bioavailability. This study aimed to develop functional yogurt enriched with vitamins D3 and B12 by encapsulating these micronutrients in liposomal dispersions produced with food-grade phospholipids, coated with pectin, and subjected to lyophilization. An optimal sucrose concentration was selected as a cryoprotectant to minimize detrimental effects of freeze-drying on vesicle integrity. Lyophilized vesicles were characterized by bioactive retention and physicochemical properties. High retention of both vitamins was observed across most formulations, except those containing only hydrogenated saturated phospholipids, which showed reduced encapsulation efficiency. These vesicles were incorporated into yogurt, and the enriched product was evaluated for bioactive content, physicochemical and rheological properties, and sensory acceptability. The addition of vesicles did not negatively affect yogurt stability or consumer acceptance. In vitro digestion using the INFOGEST 2.0 protocol revealed increased vitamin D3 bioaccessibility after the gastric phase only in samples containing Phospholipon 90G-based liposomes; however, after the intestinal phase, all formulations showed enhanced availability. Vitamin B12 bioaccessibility remained consistent throughout digestion. Overall, results demonstrate a viable approach for coencapsulation and protection of hydrophobic and hydrophilic vitamins within a commonly consumed dairy product, offering a promising strategy for developing functional foods supporting daily nutritional supplementation. PRACTICAL APPLICATIONS: Pectin-coated and uncoated liposomes were successfully freeze-dried with sucrose as a cryoprotectant. Purified phospholipids improved the bioaccessibility of vitamin D3 after gastric digestion. Liposome enrichment did not alter yogurt stability or sensory acceptance. The strategy allows the co-administration of hydrophilic and hydrophobic vitamins in dairy products.

Characterization of the key odorants of Fu Brick tea with different storage years using GC-O-MS combined with sensory evaluation