Sensory Traits Research Articles

Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits.

An untargeted gas chromatography-mass spectrometry (GC-MS) approach combined with sensory analysis was used to present the effects of different extraction methods (i.e., Pure Brew, V60, AeroPress, and French Press) on specialty graded Coffea arabica from Kenya. Partial Least Square Discriminant analysis and hierarchical clustering were applied as multivariate statistical tools in data analysis. The results showed good discrimination and a clear clustering of the groups of samples based on their volatile profiles. Similarities were found related to the filter material and shape used for the extraction. Samples extracted with paper filters (V60 and AeroPress) resulted in higher percentages of caramel-, and flowery-related compounds, while from metal filter samples (Pure Brew and French Press), more fruity and roasted coffees were obtained. Discriminant analysis allowed the identification of eight compounds with a high VIP (variable important in projection) discriminant value (i.e., >1), with 2-furanmethanol being the main feature in discrimination. Sensorial analyses were carried out through an expert panel test. The main evaluations revealed the French Press system as the lowest-scored sample in all the evaluated parameters, except for acidity, where its score was similar to V60. In conclusion, the data obtained from GC-MS analyses were in line with the sensorial results, confirming that the extraction process plays a fundamental role in the flavor profile of filter coffee beverages.

An integrated portable bio-monitoring system based on tough hydrogels for comprehensive detection of physiological activities

Advanced soft ion-conducting hydrogels have been developed rapidly in the integrated portable health monitoring equipment due to their higher sensitivity, sensory traits, tunable conductivity, and stretchability for physiological activities and personal healthcare detection. However, traditional hydrogel conductors are normally susceptible to large deformation and strong mechanical stress, which leads to inferior electro-mechanical stability for real application scenarios. Herein, a strong ionically conductive hydrogel (poly(vinyl alcohol)-boric acid-glycerol/sodium alginate-calcium chloride/electrolyte ions (PBG/SC/EI)) was designed by engineering the covalently and ionically crosslinked networks followed by the salting-out effect to further enhance the mechanical strength and ionic conductivity of the hydrogel. Owing to the collective effects of the energy-dissipation mechanism and salting-out effect, the designed PBG/SC/EI with excellent structural integrity and robustness exhibits exceptional mechanical properties (elongation at break for 559.1% and tensile strength of 869.4 kPa) and high ionic conductivity (1.618 S·m−1). As such, the PBG/SC/EI strain sensor features high sensitivity (gauge factor = 2.29), which can effectively monitor various kinds of human motions (joint motions, facial micro-expression, faint respiration, and voice recognition). Meanwhile, the hydrogel-based Zn∥MnO2 battery delivers a high capacity of 267.2 mAh·g−1 and a maximal energy density of 356.8 Wh·kg−1 associated with good cycle performance of 71.8% capacity retention after 8000 cycles. Additionally, an integrated bio-monitoring system with the sensor and Zn∥MnO2 battery can accurately identify diverse physiological activities in a real-time and noninvasive way. This work presents a feasible strategy for designing high-performance conductive hydrogels for highly-reliable integrated bio-monitoring systems with excellent practicability.

Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation

The impact of the dietary incorporation of 7% Ulva lactuca, a green seaweed, on the quality and nutritional value of piglet's meat was assessed. U. lactuca is rich in nutrients and bioactive compounds but its cell wall is composed of complex polysaccharides that reduce their bioavailability. Therefore, the effect of supplementing piglet diets with exogenous carbohydrases was also assessed here. A total of 40 male weaned piglets were divided into four dietary groups, each with 10 piglets: control (wheat, maize and soybean meal-based diet), UL (7% U. lactuca replacing the control diet), UL + R (UL and 0.005% Rovabio®), and UL + E (UL and 0.01% ulvan lyase). The piglets were fed the diets for 2 weeks. The results showed that incorporating U. lactuca in piglet diets did not influence most of the meat quality traits (P > 0.05). However, the incorporation of U. lactuca with the commercial carbohydrase (UL + R) increased the amount of the docosahexaenoic acid (DHA; 22:6n-3) in their meat (P = 0.011) compared with the control, by 54%. In addition, meat from piglets fed seaweed diets showed a nearly two-fold increase in iodine contents (P < 0.001). Meat tenderness, juiciness and overall acceptability of piglets fed the control diet and the UL diet were lower than those fed the diets containing seaweed and carbohydrases (P < 0.001). Overall, the findings indicate that 7% U. lactuca in the diets of weaned piglets had no major detrimental effects on meat quality and their carbohydrase supplementation has the potential to improve meat sensory traits.

Quality and sensory milk traits of goats grazing Caatinga or confined receiving either corn or spineless cactus-based diets in the Brazilian semiarid environment.

This study aimed to evaluate the yield, physical-chemical properties, fatty acid (FA) profile, and sensory traits of goat milk under different nutritional strategies in a Brazilian semiarid environment. Eighteen lactating crossbred dairy goats were distributed in a completely randomized design with three nutritional strategies: Caatinga strategy (1.5% of body weight with a concentrate supplementation), Corn-based confined strategy, and Spineless Cactus confined strategy. Daily milk yield was recorded, and milk samples were collected from all animals. Goats fed the spineless cactus-based diet presented a higher milk yield than goats feed the other strategies. Moreover, milk from goats fed with a spineless Cactus confined strategy presented higher saturated FA (SFA), and a lower proportion of cis- monounsaturated FA, trans-monounsaturated FA, and c9,t11-18:2 than milk from goats feed the other strategies. Milk from goats in the pasture system presented the highest proportions of 18:2n-6, 18:3n-3, and thus of polyunsaturated FA, when compared with milk from confined goats. We assume that milk from goats grazing in Caatinga pastures presents more benefits to human health due to the positive effects of this diet on the milk's fat content and FA profile, and this feeding strategy also results in a better sensory evaluation that may increase the acceptability of goat milk by consumers. All nutritional strategies evaluated herein and adopted in the semiarid region of Brazil are recommended for maintaining the yield, physical-chemical properties, and acceptability of milk goats.

Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics

The present study evaluates the effects of extending the rearing period on pasture for 0, 49, and 98 d (beyond 300 kg of live weight) and of finishing on a concentrate diet for 49 and 98 d on beef carcass quality, meat and subcutaneous fat color, shear-force, fatty acid profile and on consumer sensory quality of meat. No major interactions were observed throughout the study. Increasing the rearing period increased slaughter and carcass weight and fat thickness with no other effects on meat quality. Extending the finishing period increased slaughter and carcass weight, fat thickness, and longissimus muscle area with no effects on meat color, shear-force and cooking loses. Longissimus fatty acid profile was altered by extending the finishing period with greater amounts of total FA and proportion of C18:1 cis-9 while decreasing the proportion of n-3 polyunsaturated FA. There were no effects of extending the rearing and finishing periods on consumer evaluation of sensory traits. However, evaluation of consumer clusters found greater overall and flavor liking scores for meat from steers with the shortest rearing period for Cluster-1 while Cluster-2 gave greater flavor liking scores to beef from steers where the finishing period was extended. The results suggest slaughter weight can be increased by extending the finishing period without negatively affecting consumer quality, while extending the rearing period may have a negative impact on.

Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt.

Purslane (Portulaca oleracea L.) is rich in phenolic compounds, protein, and iron. This study aims to produce functional yogurt with enhanced antioxidant, anticancer, antiviral, and antimicrobial properties by including safe purslane extract in yogurt formulation; the yogurt was preserved for 30 days at 4 °C, and then biochemical fluctuations were monitored. The purslane extract (PuE) had high phenolic compounds and flavonoids of 250 and 56 mg/mL, respectively. Therefore, PuE had considerable antioxidant activity, which scavenged 93% of DPPH˙, inhibited the viability of MCF-7, HCT, and HeLa cell lines by 84, 82, and 80%, respectively, and inhibited 82% of the interaction between the binding between Spike and ACE2 compared to a SARS-CoV-2 inhibitor test kit. PuE (20-40 µg/mL) inhibited the growth of tested pathogenic bacteria and Candida strains, these strains isolated from spoild yogurt and identified at gene level by PCR. Caffeic acid glucoside and catechin were the main phenolic compounds in the HPLC profile, while the main flavor compound was carvone and limonene, representing 71% of total volatile compounds (VOCs). PuE was added to rats' diets at three levels (50, 150, and 250 µg/g) compared to butylated hydroxyanisole (BHA). The body weight of the rats fed the PuE diet (250 µg/g) increased 13% more than the control. Dietary PuE in rats' diets lowered the levels of low-density lipoprotein (LDL) levels by 72% and increased the levels of high-density lipoprotein (HDL) by 36%. Additionally, liver parameters in rats fed PuE (150 µg/g) decreased aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA) levels by 50, 43, and 25%, respectively, while TP, TA, and GSH were increased by 20, 50, and 40%, respectively, compared to BHA. Additionally, PuE acts as a kidney protector by lowering creatinine and urea. PuE was added to yogurt at three concentrations (50, 150, and 250 µg/g) and preserved for 30 days compared to the control. The yogurt's pH reduced during storage while acidity, TSS, and fat content increased. Adding PuE increased the yogurt's water-holding capacity, so syneresis decreased and viscosity increased, which was attributed to enhancing the texture properties (firmness, consistency, and adhesiveness). MDA decreased in PuE yogurt because of the antioxidant properties gained by PuE. Additionally, color parameters L and b were enhanced by PuE additions and sensorial traits, i.e., color, flavor, sugary taste, and texture were enhanced by purslane extract compared to the control yogurt. Concerning the microbial content in the yogurt, the lactic acid bacteria (LAB) count was maintained as a control. Adding PuE at concentrations of 50, 150, and 250 µg/g to the yogurt formulation can enhance the quality of yogurt.

The Physical, Sensory, and Microbial Qualities of Broth Gels Enclosing Food Cubes and Their Changes during Cold Storage

Due to their unusual textural properties and semblance, gel foods have been welcomed by consumers. In this study, we designed a novel gel food, that is, broth jellies that enclosed particular food dices (shrimp, chicken, and potatoes). Briefly, various ratios of gelling molecules (gelatin and κ-carrageenan) were added to chicken broth, the food dices were placed in the center of the gels, and their characteristics and stabilities were verified during cold storage (4 °C) for 14 days. As a result, the mix of κ-carrageenan and gelatin led to the formation of firm cross-junctions with an elevated hardness compared to gelatin singular gel. In contrast, the gelatin sole gel showed different sensory attributes, such as a high chewiness and meltiness. The thick gel barriers of the products fairly increased the stability of the inner food ingredients. By blocking the loss of moisture, the texture and sensory traits were well preserved; moreover, the gelling molecules greatly impeded microbial decay by decreasing the water activity due to their strong water-binding capacity. In conclusion, the mix ratio of gelatin and κ-carrageenan affected the gel characteristics by shifting the gel matrices, and the gel barriers improved the food quality and inner food preservability.

Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update.

Filtration is a process that eliminates solid sediments and moisture in olive oil to maintain its shelf life during storage. The influence of filtration on the oil characteristics is linked to many parameters such as chemical and sensory traits, cultivars and filtration systems. After assessing the literature on filtration research, we observed that there are contrasting findings and it is complicated to answer the question of whether to filter or not. An analysis of the influence of different filtration technologies used in extra-virgin olive oil production on the phenolic compounds, volatile fractions, antioxidant activity and sensory characteristics is given in this review. The information compiled could help olive oil producers to enhance extra-virgin olive oil quality and maintain it during storage.

Proteolytic processes in cheese analogues ripening

The research relevance is predefined by the theoretic basics of their production processes not being sufficiently studied, including the proteolysis despite the wide production of cheese analogues incorporating vegetable substances. The research aims to determine the effect of the content of cheese analogues, namely milk fat substitutes, soy protein isolates, and lactobacilli species Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris, L. lactis ssp lactis bv. diacetilactis as well as Leuconostoc mesenteroides by the physical, chemical, and sensorial traits, and by amino acids content of cheese analogues. Determination of the physical and chemical parameters was fulfilled according to the standards: active acidity (рН) – DSTU 8550:2015; solids content (by weight) – DSTU 8552:2015 and ISO 5534:2004; non-casein nitrogen content (by weight) – ISO 17997-1:2004; total protein (by weight) – ISO 8968-1:2014 and ISO 8968-5:2001; casein content (by weight) – ISO 17997-1:2004. The fractional composition of proteins was determined using the Polyacrylamide Gel Electrophoresis. While in the cheese dough after analysing the differences in the spectrum of free amino acids between the variants were insignificant, in ripe cheese analogues the accumulation was significantly less than in the control cheeses, only one ripe cheese analogue showed the total amount of free amino acids and was almost equal to the control. During ripening, the content of these compounds increased in cheese analogues from 2.2 times to 3.3 times, in the control the content of free amino acids increased by 2.5 times, and individual free amino acids accumulated from 3-7 to 30-40 times. Active proteolytic processes led to the appearance of all ripe products of such essential amino acids as methionine and isoleucine, there was also an increase in the level of glycine. The practical significance of the study is determined by substantiating rationale proteolytic processes in the manufacture of cheese analogues to ensure consumer quality close to the quality of cheeses made of milk

Genetic Variation and Heritability of Sensory and Artisan Bread Traits in a Set of SRW Wheat Breeding Lines.

Focus on local food production and supply chains has heightened in recent years, as evidenced and amplified by the COVID-19 pandemic. This study aimed to assess the suitability of soft red winter (SRW) wheat breeding lines for local artisan bakers interested in locally sourced, strong gluten wheat for bread. Seventy-six genotyped SRW wheat breeding lines were milled into whole wheat flour and baked into small loaves. Bread aroma, flavor, and texture were evaluated by a sensory panel, and bread quality traits, including sedimentation volume, dough extensibility, and loaf volume, were measured to estimate heritability. SE-HPLC was performed on white flour, and breeding lines were characterized for different protein fraction ratios. Heritability of loaf volume was moderately high (h2 = 0.68), while heritability of sedimentation volume, a much easier trait to measure, was slightly lower (h2 = 0.55). Certain protein fraction ratios strongly related to loaf volume had high heritability (h2 = 0.7). Even though only a moderate heritability estimate of dough extensibility was found in our study, high positive correlations were found between this parameter and sedimentation volume (r = 0.6) and loaf volume (r = 0.53). This low-input and highly repeatable parameter could be useful to estimate dough functionality characteristics. Flavor and texture heritability estimates ranged from 0.16 to 0.37, and the heritability estimate of aroma was not significantly different from zero. However, the sensorial characteristics were significantly correlated with each other, suggesting that we might be able to select indirectly for aroma by selecting for flavor or texture characteristics. From a genome-wide association study (GWAS), we identified six SNPs (single nucleotide polymorphisms) associated with loaf volume that could be useful in breeding for this trait. Producing high-quality strong gluten flour in our high rainfall environment is a challenge, but it provides local growers and end users with a value-added opportunity.

A Study Investigating the Effects of Postharvest Treatments of Sodium Nitroprusside and Potato Starch on the Quality and Storage Life of Two Advertised Guava Cultivars

The availability of fresh guava fruit in the domestic, as well as the international market, is limited due to its short postharvest life. Hence, the present research was performed to evaluate the effect of postharvest application of potato starch and sodium nitroprusside on the storage life and quality of guava fruit. Data was examined statistically using ANOVA with Fishers' least significant difference LSD test using statistics software 8.1 with 5% levels of significance difference. Treated fruits remained in storage for 15 days while the untreated fruit started decaying within 10 days of storage. The physical parameters of guava like fruit firmness, visual quality, marketability index, disease incidence, and fruit decay showed highly significant results when treated with different concentrations of potato starch and sodium nitroprusside. The sensory traits such as texture, taste, flavor, aroma, and overall acceptance were also decreased with the progress of storage days. Biochemical fruit quality traits of guava like TSS, TA, TSS/TA ratio, ascorbic acid, and Ion leakage were significantly influenced when treated with different coatings of potato starch and sodium nitroprusside and subjected to ambient storage. The phytochemical traits of guava like total phenolic contents, total antioxidant contents, and total carotenoid content showed highly significant variations among storage periods and treatments. Activities of various antioxidative enzymes such as superoxide dismutase activity, peroxidase activity POD, and catalase activity CAT exhibited highly significant differences at the end of the storage period. The potato starch and sodium nitroprusside treatments managed the postharvest quality of guava fruit by delaying fruit senescence reduction because of enhanced antioxidant enzymes. Hence, the investigation revealed that the different concentrations of potato starch and sodium nitroprusside coating improved the storage life of guava with retaining better fruit quality attributes.

Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics

Beef sensory quality comprises a suite of traits, each of which manifests its ultimate phenotype through interaction of muscle physiology with environment, both in vivo and post-mortem. Understanding variability in meat quality remains a persistent challenge, but omics studies to uncover biological connections between natural variability in proteome and phenotype could provide validation for exploratory studies and offer new insights. Multivariate analysis of proteome and meat quality data from Longissimus thoracis et lumborum muscle samples taken early post-mortem from 34 Limousin-sired bulls was conducted. Using for the first-time label-free shotgun proteomics combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS), 85 proteins were found to be related with tenderness, chewiness, stringiness and flavour sensory traits. The putative biomarkers were classified in five interconnected biological pathways; i) muscle contraction, ii) energy metabolism, iii) heat shock proteins, iv) oxidative stress, v) regulation of cellular processes and binding. Among the proteins, PHKA1 and STBD1 correlated with all four traits, as did the GO biological process ‘generation of precursor metabolites and energy’. Optimal regression models explained a high level (58–71%) of phenotypic variability with proteomic data for each quality trait. The results of this study propose several regression equations and biomarkers to explain the variability of multiple beef eating quality traits. Thanks to annotation and network analyses, they further suggest protein interactions and mechanisms underpinning the physiological processes regulating these key quality traits. SignificanceThe proteomic profiles of animals with divergent quality profiles have been compared in numerous studies; however, a wide range of phenotypic variation is required to better understand the mechanisms underpinning the complex biological pathways correlated with beef quality and protein interactions. We used multivariate regression analyses and bioinformatics to analyse shotgun proteomics data to decipher the molecular signatures involved in beef texture and flavour variations with a focus on multiple quality traits. We developed multiple regression equations to explain beef texture and flavour. Additionally, potential candidate biomarkers correlated with multiple beef quality traits are suggested, which could have utility as indicators of beef overall sensory quality. This study explained the biological process responsible for determining key quality traits such as tenderness, chewiness, stringiness, and flavour in beef, which will provide support for future beef proteomics studies.

Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins.

Conservation duck flocks are of significant importance to science. Over a number of years, many experiments have been carried out to gain a better understanding of individual duck populations. However, the knowledge obtained is still incomplete. The aim of the present study was to compare three duck strains maintained in Poland and included in the Genetic Resources Protection Programme in terms of the fatty acid profile, health lipid indices, and sensory traits of breast and leg meat. The experimental material consisted of 180 sexed Pekin ducks, 60 ducks each (including 30 males and 30 females) from strain P33 (Pekin of Polish origin), P8 (Pekin of Danish origin), and P9 (Pekin of French origin). During 49 days of rearing, the ducks were kept in an enclosed building with six pens on straw. The duck genotype had a significant effect on the myristic (C14:0), palmitic (C16:0), oleic (C18:1n9), linolenic (C18:2n6), arachidonic (C20:4n6), monounsaturated fatty acid (MUFA), PUFAn6 content, and Peroxidisability Index (PI) values of breast muscle. Ducks from the compared strains differed significantly in C16:0 content and the proportion of unsaturated fatty acids (UFAs), including MUFAs, Nutritive Value Index, and Health-Promoting Index in leg muscles. Ducks from the compared strains also differed significantly in the aroma and juiciness of the heat-treated breast muscles and the tenderness of the leg muscles. The sex of the birds had a significant effect on the C18:1, C22:6n3, MUFA, PUFAn6, PUFAn3, PI, and aroma and taste desirability of the breast muscles, as well as the aroma intensity of the leg muscles.

Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness

Precursors to flavor are important to its development, yet little is known about the intrinsic products of metabolism that influence flavor. Our objective was to use untargeted metabolomics and volatile aroma compounds to predict expert and consumer sensory traits. USDA Select and upper 2/3 Choice beef strip loins were wet aged for 10 or 20 d and then cut into steaks, vacuum-packaged, and frozen. Steaks were cooked to 63 °C, 71 °C, or 80 °C end-point internal steak temperature. USDA Choice steaks had more intense beef flavor identity, brown, roasted, fat-like, salty, sweet, sour, umami, buttery, and overall sweet flavors compared to USDA Select steaks (P < 0.05). Steaks cooked to 80 °C had more intense beef identity, brown, roasted, and umami flavors than steaks cooked to a lower degree of doneness. Steaks cooked to either 63 °C or 71 °C had more intense bloody, metallic, and sour flavors and were juicier, more tender, and had less connective tissue than steaks cooked to a higher degree of doneness. Volatile aroma compounds increased (P < 0.05) in Choice steaks aged for 20 d, while cooking steaks to 80 increased aldehydes, ketones, and pyrazines. Raw steaks had 69 small-molecule metabolomic compounds shared across all four quality grade x aging combinations, and discriminant analysis correctly categorized (P < 0.05) these metabolites. Metabolites and volatiles can be used to predict (r2 > 0.85) expert and consumer sensory panel descriptors and liking.

Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users.

The assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties. The four-stepped approach links sensory characteristics to physicochemical properties and end-user acceptance. It starts with the development of key quality traits using qualitative approaches (surveys and ranking) and it applies a range of sensory tests such as Quantitative Descriptive Analysis with a trained panel, Check-All-That-apply, nine-point hedonic scale and Just-About-Right with consumers. Results obtained on the same samples from the consumer acceptance, sensory testing and physicochemical testing are combined to explore correlations and develop acceptability thresholds. A combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones. Some sensory traits can be correlated with physicochemical characteristics and could be evaluated using laboratory instruments (e.g. texture). Other traits (e.g. aroma and mealiness) are more difficult to predict, and the use of a sensory panel is still necessary. For these latter traits, more advanced physicochemical methods that could accelerate the breeding selection through high throughput phenotyping are still to be developed. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops.

The 5-year project 'Breeding roots, tubers and banana products for end user preferences' (RTBfoods) focused on collecting consumers' preferences on 12 food products to guide breeding programmes. It involved multidisciplinary teams from Africa, Latin America, and Europe. Diverse data types were generated on preferred qualities of users (farmers, family and entrepreneurial processors, traders or retailers, and consumers). Country-based target product profiles were produced with a comprehensive market analysis, disaggregating gender's role and preferences, providing prioritised lists of traits for the development of new plant varieties. We describe the approach taken to create, in the roots, tubers, and banana breeding databases, a centralised and meaningful open access to sensory information on food products and genotypes. Biochemical, instrumental textural, and sensory analysis data are then directly connected to the specific plant record while user survey data, bearing personal information, were analysed, anonymised, and uploaded in a repository. Names and descriptions of food quality traits were added into the Crop Ontology for labelling data in the databases, along with the various methods of measurement used by the project. The development and application of standard operating procedures, data templates, and adapted trait ontologies improved the data quality and its format, enabling the linking of these to the plant material studied when uploaded in the breeding databases or in repositories. Some modifications to the database model were necessary to accommodate the food sensory traits and sensory panel trials. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Restoration of Choujiu Koji and evaluation of its brewing performance

Koji is used as a fermentation starter in Choujiu manufacture in northwestern China. Traditional natural Koji (NK) cultivates in open environments, which probably leads to diverse microflora, causes inconsistent quantities in Koji, then results in instable qualities of Choujiu. A native Choujiu producer has been purchasing NK from local workshop, while their Choujiu qualities fluctuate by the stability of NK.As a request from the producer, this study aimed for stable Koji and inheriting sensory traits of current products. Strains of mold, yeast, and LAB, separated from NK, were selected for Restored Koji (RK) making. Brewing performance of RK and NK were compared by analysis of the physicochemical properties and volatile flavor compounds (VFCs) in fermented mash, combined with sensory evaluation in corresponding Choujiu.Pure Koji from individual strains was separately cultured at 28 °C for 48 h, and then reconstituted for RK II at the proportion of mold Koji (M7 Koji): yeast Koji (Y3 Koji: Y4 Koji = 1:1): LAB Koji (L1 Koji) = 1:1:1, where M7 was Rhizopus oryzae, Y3 was Saccharomyces cerevisiae, Y4 was Saccharomycopsis fibuligera, and L1 was Pediococcus pentosaceus. Results showed RK II could meet the desired purpose of this study.

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System.

The effects of wet-aging using a commercial refrigerator (CR, 4°C) and a pulsed electric field refrigerator (PEFR, 0°C and -1°C) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L*, CIE b*, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, CIE b*, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compounds were induced whereas negative flavor compounds were inhibited in the PEFR group. Wet-aging increased the sourness, saltiness, and umami of sous vide pork loin; the PEFR 0°C samples showed the highest umami. Sensory evaluation indicated that wet-aging improved the color of sous vide pork loin. The PEFR 0°C samples were rated higher than the raw meat and CR samples for all sensory traits. In conclusion, sous vide after wet-aging using a PEFR improved the quality of pork loin.

Review: Polyphenols and Sensory Traits in Reverse Osmosis NoLo Wines

In the rapidly evolving realm of NoLo (no- or low-alcohol) wines, maintaining sensory qualities during alcohol reduction remains paramount. This study examines how reverse osmosis affects the flavour and compounds in wine. Additionally, the evaluation of consumer perceptions and preferences regarding wines produced utilising this methodology is carried out. Alcohol decreases with reverse osmosis, but the wine's polyphenolic structure also changes. This particular shift markedly influences the flavour, aroma, and texture of the wine. Through surveys and blind tastings, it emerged that some consumers favoured the nuanced profile of wines treated with reverse osmosis. However, many were discerning of the subtle distinctions in flavour and aroma when juxtaposed with traditional wines. Wine production needs to balance dealcoholization, polyphenolic integrity, and consumer preferences.

Pomological evaluation and GT-biplot analysis of promising open-pollinated genotypes of apricot (Prunus armeniaca L.)

Apricot is an important stone fruit species with different cultivars cultivated worldwide. Therefore, breeding programs are necessary for developing new varieties with various fruit quality and sensory traits. The present study evaluated morphological and fruit-quality attributes of thirty-seven apricot genotypes selected from several Iranian and Italian open-pollinated cultivars together with Shahroudi cultivar (control) during two growing seasons (2019–2020) using the UPOV descriptor and GT-biplot analysis. The results showed great variability in fruit size among all apricot genotypes studied. Most genotypes showed medium-sized fruits while large and small fruits were observed in eight and four genotypes, respectively. The highest yield was recorded in G-464, G-432, G-588, Shahroudi and G-571. Genotypes G-432, G-464, G-571, G-573, and G-576 had higher fruit weight than Shahroudi. In addition, G-450 and G-553 had the highest TSS (18.2°Brix) and TSS/TA (25.4), respectively. The GT-biplot analysis revealed that fruit weight and dimensions along with pH and TSS could be indicators for selecting superior genotypes. According to the present study, G-464, G-571 and G-450 can be introduced as superior genotypes and it is expected that the inter-crossing of these three have the potential to produce cultivars with sweet fruit, high yield and large fruit size.