Sensory Evaluation Research Articles

Use of chia (Salvia hispanica L.) seed mucilage powder as a stabilizer in the preparation of salep beverage

AbstractSalep, a traditional Turkish beverage, derives its name from its primary component: salep powder (SP), which is sourced from the tubers of certain orchid species. This study investigated various physicochemical attributes (including dry matter, protein content, pH, titration acidity, water activity, color, serum separation, and zeta potential), as well as rheological and sensory characteristics of salep beverages. These drinks were prepared by substituting SP with chia (Salvia hispanica L.) seed mucilage powder (MP) with different ratios (10%, 20%, 30%, and 40%). The substitution of SP with MP did not influence the dry matter and protein contents or the pH and acidity values of the drinks significantly (p > .05). The inclusion of MP in the formulation of salep drinks resulted in a decrease in lightness (L*) and a* color values while increasing the b* color values. However, consumer perception, as indicated by color difference values (∆E*), showed no distinguishable difference between drinks containing MP and control drinks. Furthermore, higher ratios of MP led to increased apparent viscosity values in the drinks and effectively prevented or significantly reduced serum separation observed in control drinks (p < .05). Remarkably, sensory evaluations revealed that substituting up to 30% of SP with MP did not negatively impact the overall sensory properties of the drinks (p > .05), suggesting that MP could be recommended as a feasible alternative. This substitution has the potential to contribute to the conservation of orchid plants, the primary source of salep, while also offering cost‐saving benefits in the production of salep drinks.

Development of gluten free crackers using water chestnut (Trapa natans) and Pearl Millet (Pennisetum glaucum)

Baked goods are favored by the public due to their widespread availability, convenience, ready-to-eat nature, and excellent storage capabilities. The study focused on developing high-quality gluten-free crackers by incorporating pearl millet (Bajra) and water chestnut flour which enhances nutritional value and is gluten free, catering to individuals with celiac disease.To Formulate Crackers with Pearl Millet and water chestnut flour. To determine the Sensory quality of the developed product. To Estimate the Proximate composition and cost of the developed product.Pearl millet flour, water chestnut flour, whole wheat flour,salt, jaggery, garlic powder, ajwain, mixed herbs, oil, and baking powder were procured from local grocery stores of Mysore and standard A.O.A.C (2005) methods for Proximate analysis and 9-point hedonic scale was used for sensory analysis.: The sensory evaluation revealed that PMC4 was highly acceptable on par with control. Proximate analysis showed that PMC4 had high phosphorous and calcium content.The study successfully developed superior gluten-free crackers with incorporation of Pearl millet and water chestnut flour. Among all the variations PMC4 was rich in phosphorous and calcium and is gluten free which caters to individuals with celiac disease.

Investigating the Influence of Spinach Sauce in Modulating Serum Calcium in Osteoporotic Females

Background: The modulation of serum calcium levels through diet is a critical aspect of managing osteoporosis, particularly in postmenopausal women. Spinach, known for its high calcium content, offers potential benefits for bone health due to its rich nutrient profile. This study aimed to develop a spinach sauce, evaluate its consumer acceptability, and investigate its impact on serum calcium levels in osteoporotic females. Objective: To develop a nutritionally rich spinach sauce, assess its sensory acceptability, and evaluate its effectiveness in modulating serum calcium levels among osteoporotic females. Methods: The spinach sauce was formulated using various recipes to maximize calcium bioavailability. The preparation process involved controlled cooking techniques to preserve nutrients, followed by proximate composition analysis. A sensory evaluation was conducted with osteoporotic females and a control group using standard hedonic scales. Participants were instructed to incorporate the spinach sauce into their daily diet for a specified period. Serum calcium levels were measured before and after the intervention. Statistical analysis was conducted using SPSS version 25, controlling for covariates such as age, baseline dietary habits, and baseline serum calcium levels. Ethical approval was obtained, and informed consent was provided by all participants. Results: Treatment T2, containing 40% spinach and 60% mint, scored highest in sensory evaluation with color (8.94 ± 0.26), flavor (8.92 ± 0.30), taste (8.98 ± 0.27), texture (8.22 ± 0.29), and overall acceptability (8.94 ± 0.31). The proximate composition of the spinach sauce showed moisture (79.84%), crude protein (6.27%), crude fat (1.91%), fiber (0.57%), ash (4.21%), and nitrogen-free extract (10.27%). Serum calcium levels increased significantly in the spinach sauce group from 0.84 ± 0.01 to 1.03 ± 0.04, and in the combined spinach sauce and calcium supplement group from 0.69 ± 0.01 to 0.91 ± 0.07. ANOVA revealed significant effects of treatments (F = 1.99, p ≤ 0.01) and days (F = 41.96, p ≤ 0.01) on bone mineral density. Conclusion: The developed spinach sauce was nutritionally rich and well-received, particularly in treatment T2. It demonstrated potential in improving serum calcium levels among osteoporotic females, suggesting that dietary interventions with spinach could be a viable strategy for managing osteoporosis. Further research with larger sample sizes and longer durations is recommended to substantiate these findings.

Grains of Innovation: Exploring the Development of Multigrain Bhakarwadi

The development of multigrain bhakarwadi, a well-liked traditional Indian snack distinguished by its crispy texture and savoury flavour, is thoroughly examined in this study. This study explores the addi-tion of a variety of grains, including as lentils, rice, millet, and wheat, to the bhakarwadi formulation, based on the formulation of traditional recipes. The goal of the research is to optimize the grain blend to increase the snack's nutritional content while preserving its distinctive flavours and texture through a series of experiments and sensory evaluations. The first step of the study is to examine and evaluate the nutritional value of traditional bhakarwadi dishes. The suitability of different grain combinations for the bhakarwadi dough is next evaluated, taking into account elements like texture, flavours, and nutritional value. The study makes use of both conventional and contemporary methods, such as sensory analysis to determine consumer preferences and milling procedures to produce desirable grain particle sizes. The study also looks at the possible health advantages of multigrain bhakarwadi, emphasizing its higher fibre, protein, and vitamin content in comparison to traditional varieties. Furthermore, dietary limitations and allergy sensitivity are taken into account to ensure that the finished product is inclusive and accessible. All things considered, this study advances the realm of culinary innovation by proving that adding dif-ferent grains to conventional snacks is both desirable and feasible. Through the use of both conventional wisdom and contemporary nutritional analysis, multigrain bhakarwadi presents itself as a viable choice for consumers looking for tasty and nutritious snack substitutes.

Fermentation of barley wort with Saccharomyces boulardii to generate a beverage with probiotic potential

Developing non-dairy functional beverages based on probiotics is a potential alternative for vegan consumers. It also becomes a big challenge since microorganisms can easily change chemical composition, acidity, color, and consumers’ acceptability. In this work, the probiotic yeast Saccharomyces boulardii was used to elaborate a fermented barley wort beverage. For the beverage formulations, the use of two flavors strawberry (SPB) and nutty (NPB) and two different inoculum concentrations (1 × 103 (SPB or NPB103) and 1 × 104 CFU/mL (SPB or NPB 104)) were considered. The fermentation was carried out at 37 °C under anaerobic conditions. The effect of the inoculum concentration was evaluated over reducing sugar consumption, the concentration of soluble solids, and pH. The best formulation was selected through a sensory evaluation. The profile of oligosaccharides and the resistance of the yeast to gastrointestinal conditions were determined only in the nutty flavor formulation (NPB 104). During the fermentation process, the content of oligosaccharides was increased compared to the unfermented wort, which improved the nutritional value. The analysis of resistance to simulated gastrointestinal conditions showed a decrease from 8.0 × 107 to 1.5 × 107 CFU/mL in the NPB 104 beverage. Barley wort is a potential medium to produce probiotic beverages with the yeast S. boulardii.

Exploring the relationship between GuaYi levels and microbial-metabolic dynamics in Daqu

Daqu is a crucial saccharifying and fermenting agent in the production of Baijiu, with GuaYi referring to the white fungal colonies on Daqu's surface, serving as a critical indicator for sensory evaluation. However, the correlation between distinct GuaYi and the consequent internal modifications in Daqu remains to be elucidated. Our investigation delineates that Heavy GuaYi Daqu (HGY), distinguished by an elevated prevalence of white microflora (notably Saccharomycopsis), sustains enhanced moisture levels internally. This environment is conducive to the proliferation of Aspergillus and Kroppenstedtia, resulting in significant increases of 50.95% and 40.75% in the concentrations of alcohols and pyrazines, respectively. Conversely, Light GuaYi Daqu (LGY) creates a comparatively arid environment, favoring Thermoascus and Staphylococcus growth, which is instrumental in the decomposition of complex biomolecules such as starch, reducing sugars, and proteins. These insights elucidate the nuanced interplay between GuaYi and Daqu's quality and stylistic attributes, providing an invaluable theoretical framework for the refinement of sensory evaluation standards for Daqu.

Development of shake powdered food with cocoa, mesquite pod flour, oak extract and agave fructans, quality characteristics and glycemic index

Purpose The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality. Design/methodology/approach A powdered shake was formulated using experimental design (23) with mesquite (Prosopis laevigata) pod flour, oak (Quercus convallata) extracts, nonalkalinized cocoa, agave fructans, milk protein and xanthan gum. Sensory analysis (choice profile method, ranking test, focus group, quantitative descriptive analysis), moisture, ash, fiber, protein and lipids, pH, color, wettability, dispersibility and rheological tests were done. Phenolic profiling analysis to samples was done by ultraperformance liquid chromatography coupled to photodiode array detection and electrospray ionization tandem mass spectrometry, antioxidant activity was measured by 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation, ferric reducing antioxidant power and oxygen radical absorbance capacity, glycemic index (GI) and glycemic load were evaluated. Findings The main sensory attributes in the powders were chocolate, bitter, astringent, grass/linseed flavors (p < 0.05). The product has protein [66.9%], carbohydrates [22.0%], lipids [1.6%], ash [2.7%] and moisture [6.8%], with wettability (23 s), and dispersibility of 77.9%. Catechin, epicatechin, gallocatechin, procyanidin B2, chlorogenic, coumaric and ferulic acids were identified. GI and caloric load not show differences between men (73.3±2.4, 4.4±0.1) and women (67.0±2.1, 4.1±0.1) (p > 0.05). Originality/value The use of mesquite pods, oak and agave fructans in powder food supplement is an alternative to obtain a product high in protein, with good sensory properties, antioxidant activity and moderate GI.

Transdisciplinary Tactics and Prospects for Medical and Commercial Advancement in Kefir

Background: Kefir, a fermented milk beverage with a rich cultural heritage, has garnered significant attention due to its health benefits and commercial potential. This study explores the convergence of medical science, technology, and market dynamics to position kefir as a functional food with therapeutic applications. Objective: The study aimed to evaluate the health benefits of kefir, optimize its production processes, and investigate its therapeutic potential in chronic diseases and injuries. Methods: A randomized controlled trial was conducted with participants divided into kefir and control groups. Pre- and post-intervention health assessments were performed, measuring cardiovascular health, blood sugar levels, immune response markers, and neurological function. Biochemical analyses of blood samples were conducted to identify changes due to kefir consumption. Statistical analyses were performed using SPSS version 25. For process optimization, Response Surface Methodology (RSM) was applied to optimize fermentation conditions. Experimental studies included in vitro cell culture experiments and in vivo animal models to assess kefir’s effects on diabetes, Alzheimer's disease, and cancer. Microbial analysis was performed using genomic and proteomic techniques, and consumer sensory evaluations were conducted for new kefir formulations. Results: The kefir group showed a significant reduction in mean blood sugar levels from 96.62 mg/dL to 85.18 mg/dL (t-statistic=5.16, p=0.000004), while the control group showed no significant change. Optimized production conditions were determined to be a temperature of 25°C, fermentation time of 24 hours, and a grain-to-milk ratio of 0.1, achieving a quality score of 500. In the diabetes model, the kefir-treated group had a significant reduction in HbA1c levels (6.75) compared to the control group (7.41) (t-statistic=6.14, p=8.12×10^-8). For Alzheimer's disease, amyloid plaque deposition decreased significantly in the kefir group (37.34) versus the control group (50.13) (t-statistic=5.70, p=4.29×10^-7). In the cancer model, tumor growth was significantly reduced in the kefir group (64.18) compared to the control group (98.10) (t-statistic=7.45, p=5.09×10^-10). Microbial counts were highest and most stable under Condition A (11.05×10^7, SD=6.33×10^5). Consumer sensory evaluations of soymilk-based kefir resulted in a mean score of 3.1 (SD=1.32). Conclusion: Kefir demonstrates significant health benefits, including blood sugar regulation, and therapeutic potential in managing diabetes, Alzheimer's disease, and cancer. Optimized production conditions enhance its commercial viability. Future research should focus on long-term effects and real-world applications to validate these findings.

Development of Drying Methodology for Intact Whole Buffalo Liver, Its Characterization, Shelf Life, and Evaluation of Palatability as Pet Treat

Globally, large quantity of animal byproducts is generated from the slaughter of food animals, but there is lack of research articles related to drying of these byproducts and its use as pet food. Therefore, this study was conducted with the aim of utilization of intact whole buffalo liver by drying for pet treat, evaluating its shelf life and palatability. The intact liver surface was superficially sliced, and the surface was pierced. Thereafter, the livers were pretreated in 3% sugar and 4% salt solution (1 : 3 w/v) for 3 h followed by microwaving for 4 min and hot air drying at 60°C for 40 h (designated as T2L). The livers which were dried the same as T2L except surface piercing were referred as T1L, whereas the livers dried only using hot air oven were referred as control (CL). The moisture and protein contents of the dried CL and T2L were found to be 28.46% and 14.29% and 43.85% and 52.76%, respectively. Sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS-PAGE) image of T2L revealed the presence of few low as well as high molecular weight protein bands which were absent in CL and T1L indicating a comparatively lower level of protein degradation in T2L. The shelf life of T1L and T2L samples based on microbiological and lipid oxidation analyses was found to be more than 60 days at 25 and 4°C. Palatability studies using dogs showed that all dried samples were highly palatable. Thus, it could be concluded that intact buffalo liver could be dried using surface slicing, with/without piercing followed by salt and sugar pretreatment, 4 min microwaving, and hot air drying at 60°C for 40 h. Future study should focus on the sensory properties such as aroma, texture, and flavor and sensory analysis of the dried liver by human.

The effect of preservatives and storage temperature on the organoleptic and microbial load of homemade freshly prepared healthy natural juices

Julie mango (Mangifera indica L.) and pawpaw (Carica papaya L.) fruit juice was treated with natural (ginger, cinnamon) and chemical (sodium benzoate, ascorbic acid) preservatives. The effect of these preservatives on Julie mango and pawpaw fruit juices were evaluated during the period of 8 days storage in the refrigerator (4 °C) and room temperature (28 °C). The total bacterial count in Julie mango fruit juice treated with sodium benzoate and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 5.0 × 104 to 8.0 × 103 CFU/ml and 5.0 × 104 to 7.0 × 103CFU/ml respectively. Total bacterial count in Julie mango fruit juice treated with ginger and cinnamon and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 1.9 × 104 to 5.2 × 103 CFU/ml and 1.9 × 104 to 5.0 × 103 CFU/ml. Total bacterial count in pawpaw fruit juice treated with ascorbic acid ranged from 5.2 × 104 to 7.0 × 103CFU/ml and 5.3 × 104 to 6.0 × 103CFU/ml for juice during storage at (4 °C) and room temperature (28 °C).While the total bacterial count in pawpaw fruit juice treated with ginger and cinnamon and stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 1.3 × 104 to 5.2 × 103 CFU/ml and 1.9 × 104 to 5.1× 103 CFU/ml, respectively. Treatment of Julie mango and pawpaw fruit juices with sodium benzoate and ascorbic acid reduced the bacterial and fungal counts of the juices during the 8 day period of storage. The fungal count in Julie mango and pawpaw fruit juice treated with sodium benzoate and ascorbic then stored at refrigerator (4 °C) and room temperature (28 °C) ranged from 2.9 × 104 to 4.0 × 103 CFU/ml, 3.0 × 104 to 7.0× 103 CFU/ml, 2.0 × 104 to 6.0 × 103 CFU/ml and 2.2 × 104 to 3.0× 103 CFU/ml respectively. Sensory analysis results show that Julie mango and pawpaw fruit juices without any preservative added were most accepted. Refrigerator storage temperature (4 °C) was good and is the most recommended temperature for fruit producers.

Key Aroma Differences in Volatile Compounds of Aged Feng-Flavored Baijiu Determined Using Sensory Descriptive Analysis and GC×GC-TOFMS.

Sensory descriptive analysis of aged feng-flavored Baijiu liquor indicated notable differences in samples of different ages. The samples of freshly distilled Baijiu and those with shorter storage times exhibit bran and fresh green flavors, whereas, with increasing storage time, honey, sweet, and floral fragrances are gradually enhanced. Samples of feng-flavored Baijiu were prepared using headspace solid-phase microextraction, followed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. A total of 496 compounds were identified in all samples, mainly categorized as 14 groups of substances, including esters and aldehydes. Interestingly, 42 of these substances were found in Feng-flavored Baijiu for the first time. Chemometrics was used to analyze the key differential compounds. First, 143 differential compounds closely related to aging were preliminarily screened, and principal component analysis revealed that these compounds were separated by baijiu age. Then, 65 differential compounds were selected by partial least squares discriminant analysis. Furthermore, 43 key differential compounds were selected by combined analysis with variable importance in projection and Pearson correlation coefficients. Partial least squares regression was used to study the correlation between the sensory properties and key differential compounds, and the results indicated that most compounds were closely related to the aging period of the Baijiu. The results of this study provide a theoretical basis and reference for flavor research on feng-flavored Baijiu.

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru.

In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional panettones. The RATA descriptive test and the discriminative sorting task were used, with 168 and 92 consumers, respectively. In addition, acceptability and purchase intention were evaluated. Significant differences were found between the samples; the traditional panettone showed lower weight, pH and fat content. Regarding the color of the crust and crumb, differences were also observed between both types. Regarding texture, traditional panettone showed less hardness and chewiness compared to commercial ones. The sorting method allowed us to differentiate the samples, where consumers differentiated the traditional panettone from the commercial ones, although within the commercial ones, they also found differences. The RATA test showed a similar behavior, traditional panettones were described as spongy, with fruits and a strong smell, unlike the commercial ones characterized as greasy, brown and fibrous. It is concluded that sensory methods are useful to understand the quality of panettone along with the physicochemical parameters, which influence consumer preferences according to the sensory characteristics and the quality of the ingredients.

Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality

The objective of this study was to determine the effect of XG addition on low-fat yogurt (LFY) properties. Pasteurized skimmed buffalo milk (SBM) was heated to 95 ± 2 °C for 16 s, cooled to 40 ± 1 °C, and then divided into six treatment lots. The treatments included the following: T1 (control), T2 (0.2% XG), T3 (0.4% XG), T4 (0.6% XG), T5 (0.8% XG), and T6 (1% XG). A proportion of 2% of a mixed starter culture from Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB), and Bifidobacterium bifidum (BB) in the ratio 1:1:1 was added. Yogurt was manufactured following the standard manufacturing protocol. Chemical composition and texture were determined at fresh time, while water-holding capacity (WHC), viscosity, and syneresis % were determined at 0, 7, 14, and 21 days of storage. Total bacterial counts (TBC), lactobacilli, streptococci, and bifidobacteria counts were determined at 0, 7, 14, and 21 days of storage. Sensory analysis was performed immediately upon the cooling stage (time zero) and then after 14 and 21 days of storage. The experiment was performed in trice. The results obtained showed that the addition of XG in LFY significantly (p < 0.05) decreases the pH, total protein (TP), and ash, and significantly (p < 0.05) increased the total solids (TS). Additionally, the addition of XG led to a significant (p < 0.05) increase in hardness, WHC, and viscosity; however, syneresis significantly (p < 0.05) decreased. The addition of higher amounts of XG led to a significant (p < 0.05) decrease in the TBC and led to a significant (p < 0.05) increase in counts of ST, LB, and BB during the first two weeks of the storage period. Sensory evaluation revealed that increasing the XG concentration up to 0.8% increased the product’s acceptability among panelists; however, further increasing the concentration to 1% had a detrimental impact on its acceptability. To conclude, this study showed that XG can be used as a stabilizer in the manufacturing of LFY as well as a prebiotic for starter culture and improve the quality of LFY.

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks.

The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios of 0% (WRC), 25% (25-BRC), 50% (50-BRC), 75% (75-BRC), and 100% (BRC). The resulting samples underwent in-vivo effects on postprandial blood glucose levels as well as physicochemical and sensory analysis. In comparison to WRC, the samples containing 100% added black rice flour presented higher nutritional qualities in terms of protein, by 16.61%, 8.64% for lipids, 5.61% for ash, 36.94% for crude fiber, 58.04% for total polyphenols, 95.49% for proanthocyanidins, and 88.07% for flavonoids. The addition of BRF had a suppressing effect on lightness (L*) and yellowness (b*), while redness (a*) increased. The results of the glycemic measurements confirmed that consumption of crackers made from brown or black whole-grain rice grain flour does not generate glycemic peaks above the limit of 30 mg/dL in baseline blood glucose levels. The results of developing rice crackers from black and brown flour blends showed promising physicochemical and nutritional properties and could provide a good alternative to wheat flour as a gluten-free product.

The Addition of Avocado Seed Flour in Reduced Fat Mayonnaise as Stabilizer

Aims: This study aims to determine the quality of mayonnaise by adding avocado seed flour as a stabilizer based on pH, viscosity, stability emulsion, emulsion droplets, acidity, and color analysis (L a* b*). Study Design: This study are an laboratory experimental with a completely randomizeddesign. Place and Duration of Study: This study are located in Laboratory of Animal Product Technology, Faculty of Animal Science, Universitas of Brawijaya. Methodology: This research method used was laboratory experimental with a completely randomized design with 4 treatments and 4 replications. Results: Avocado seed flour is added to the mayonnaise formulation at 0%, 1%, 2% and 3% sensory evaluation of the total ingredients used. The variables measured are pH, viscosity, stability emulsion, emulsion droplets , acidity, color analysis (L a* b*). The results showed that the treatment had a very significant effect (P<0.01) on pH, viscosity, stability emulsion, emulsion droplets, acidity and color analysis (L a* b*). It can be concluded that the best treatment in this study was mayonnaise woth the addition of 1% avocado seed flour. Conclusion: This study concluded that the addition of avocado seed flour at 3% can produce mayonnaise with the characteristics of pH, viscosity, emulsion stability, acidity, emulsion droplets, and color analysis.

Deep Learning Model for Cosmetic Gel Classification Based on a Short-Time Fourier Transform and Spectrogram.

Cosmetics and topical medications, such as gels, foams, creams, and lotions, are viscoelastic substances that are applied to the skin or mucous membranes. The human perception of these materials is complex and involves multiple sensory modalities. Traditional panel-based sensory evaluations have limitations due to individual differences in sensory receptors and factors such as age, race, and gender. Therefore, this study proposes a deep-learning-based method for systematically analyzing and effectively identifying the physical properties of cosmetic gels. Time-series friction signals generated by rubbing the gels were measured. These signals were preprocessed through short-time Fourier transform (STFT) and continuous wavelet transform (CWT), respectively, and the frequency factors that change over time were distinguished and analyzed. The deep learning model employed a ResNet-based convolution neural network (CNN) structure with optimization achieved through a learning rate scheduler. The optimized STFT-based 2D CNN model outperforms the CWT-based 2D and 1D CNN models. The optimized STFT-based 2D CNN model also demonstrated robustness and reliability through k-fold cross-validation. This study suggests the potential for an innovative approach to replace traditional expert panel evaluations and objectively assess the user experience of cosmetics.

Characterisation of Low Molecular Weight Compounds of Strawberry Tree (Arbutus unedo L.) Fruit Spirit Aged with Oak Wood

There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate the optimal conditions regarding ageing time and toasting level. This study evaluated the changes in colour and low molecular weight compounds (LMWC) of AUS aged for three and six months using oak wood (Quercus robur L.) with light, medium and medium plus toasting levels. For this purpose, phenolic acids (gallic, ellagic, ferulic and syringic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic aldehydes (furfural, 5-hydroxymethylfurfural and 5-methylfurfural) were quantified using the HPLC method. Chromatic characteristics, colour sensory analysis and total polyphenol index were also analysed. Fourier transform near-infrared spectroscopy (FT-NIR) was used to discriminate between samples. The results emphasized the favourable effect of oak wood contact on enhancing the colour and enriching AUS with low molecular weight compounds (LMWC). AUS aged in medium toasted wood exhibits high levels of total phenolic index, 5-hydroxymethylfurfural, furfural, coniferaldehyde, sinapaldehyde, sum LMWC and chromatic characteristics b* and C. Concentrations of syringaldehyde, ellagic acid, vanillin and syringic acid and a lighter colour (a* chromaticity coordinates) are higher in AUS aged with slightly more toasted wood. Nearly all analysed parameters showed an increase with ageing time. The FT-NIR technique allowed for the differentiation of aged AUS, focusing more on ageing time than on toasting level.

A feature extractor for temporal data of electronic nose based on parallel long short-term memory network in flavor discrimination of Chinese vinegars

Volatile flavor is a key indicator of food quality which can directly affect consumer preference and purchase intention. Electronic nose is considered as a promising intelligent sensory analysis tool for food flavor assessment, however, extracting effective features from the gas sensor array is still a major challenge, which largely determines the performance of subsequent classifiers. Here, a parallel long short-term memory (LSTM) network is proposed as a feature extractor for automatically extracting features from the whole time series of sensor responses in flavor discrimination of five Chinese vinegars. The network was trained by the temporal data from the sensor array and yielded different feature patterns corresponding to different vinegars, which were then fed to other conventional classifiers for pattern recognition. We also evaluated the influence of the extracted feature dimension that is related to the dimension of the hidden state of the LSTM layer on the classification performance. The results indicate that a larger dimension of extracted feature is unnecessary for promoting classification accuracy, instead, the optimum dimension 4 of the hidden state gives the highest accuracy of 95.8% in this application under the softmax evaluator. Moreover, much higher accuracies were obtained when combined with other sophisticated classifiers such as support vector machine. The results demonstrate that the proposed network is competent to extract features directly and automatically from the temporal data of the electronic nose.

Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition

This study investigated the impact of storage temperatures (−20 °C, room temperature, and 40 °C) on the sensory evaluation, metabolites, and volatile compounds of green tea stored for 12 months. The sensory evaluation revealed that tea samples stored at −20 °C retained their emerald green colour, tender aroma, and refreshing taste. Green tea biochemical constituents, including water extracts and total free amino acids, were measured by Chinese National Standard Methods (GB/T 8305-2013 and GB/T 8314-2013). Tea polyphenols and flavonoids were determined using spectrophotometric methods, while phytochemicals were detected using validated HPLC, and volatile compounds were detected using validated gas chromatography coupled with triple quadrupole mass spectrometry. The analysis showed that tea polyphenols were highest at −20 °C, and flavonoids were significantly reduced at higher temperatures. A similar trend was observed for amino acids, soluble sugar content, and water extracts. Tea catechins, including (-)-epigallocatechin-3-gallate (EGCG) and (-)-gallocatechin gallate (GCG), were highest at −20 °C, showing their susceptibility to temperature. A volatile compound analysis revealed distinct profiles with variations in the abundance of compounds, such as di-methyl sulfide, phenyl ethyl alcohol, indole, and benzaldehyde. This study identifies temperature-sensitive compounds, providing insights into the mechanisms underlying tea quality deterioration during storage.

Millet based Nutritious Powder for the Geriatric Population

Objective: This study aimed to utilize finger millet as a primary ingredient for creating nutritious millet powder suitable for hot beverages. Desiccated coconut was incorporated for color enhancement. The optimization process involved sensory evaluation and trials on a laboratory scale. Three variations of millet products and two recipes were developed: one for a beverage made by mixing millet (Ragi/ Finger millet) nutritious powder with hot water, and another for millet nutritious halua powder fortified with nutrients. Additionally, a millet nutritious powder based on Pearl millet was formulated for easy consumption by the ageing population.  Methods: The study involved the preparation and experimentation of three types of millet nutritious powder, derived from finger and pearl millet, targeting the nutritional needs of ageing individuals. Age-related challenges such as esophagus stenosis were taken into account during formulation. The viscosity graphs were utilized to refine the texture of the food, ensuring ease of swallowing. Laboratory-scale trials and benchtop sensory evaluations were conducted to optimize the formulations. The acceptability of the beverages was assessed using a 9-point hedonic scale.  Results: The formulated millet nutritious powders demonstrated excellent nutrient composition, with calcium content exceeding three times that of a cup of milk. The halua powder exhibited low viscosity, high solubility, and excellent swallowing properties. The optimized beverages achieved a total acceptability score exceeding 7 on the hedonic scale, indicating favourable consumer reception. The study successfully developed three variants of millet nutritious powder tailored for aging individuals, addressing concerns related to swallowing difficulties and offering a comfortable dietary option.  Conclusion: In conclusion, this study demonstrates the feasibility of utilizing finger and pearl millet to create nutritious powders suitable for hot beverages, particularly catering to the dietary needs of the aging population. The formulations offer a convenient and easily consumable option for individuals facing challenges with chewing solid food. Moreover, the affordability and widespread accessibility of the developed food products make them suitable for diverse populations, highlighting their potential for addressing nutritional needs on a broader scale.