Sour Taste Research Articles

Investigation of the influence of the processing method before drying on the organoleptic characteristics, the amount of weight loss and microbiological parameters of zucchini chips

Drying is one of the most popular ways to preserve plant materials by reducing humidity and preventing microbiological contamination and it is a promising direction in the food industry. The article presents the results of the research in the development of effective technologies for preparing zucchini for drying, ensuring acceleration of the drying process, as well as maintaining or improving organoleptic characteristics (for example, to prevent excessive darkening). The article describes the results of the influence of pre-treatment of zucchini before drying on quality indicators – organoleptic indicators (appearance, consistency, taste, smell, color, shape, size) and physicochemical indicators (weight of fresh raw materials and dried product, moisture content of the finished product) and microbiological safety (MAFAnM, coliform bacteria, mold, yeast). The types of pre-treatment of zucchini before drying were microwave treatment, C6 H8 O7 solution (citric acid), NaCl solution (saline solution), microwave treatment + C6 H8 O7 solution, microwave treatment + NaCl solution. During the organoleptic assessment, it was found that the best organoleptic indicators are provided by treatment with 5% NaCl solution (4.8 points) and 1% C6 H8 O7 solution (4.7 points). Microwave pre-treatment in various parameters led to the appearance of characteristic bitterness and an unpleasant aftertaste. Treatment with a solution of citric acid in various dosages imparts a sour taste and prevented darkening during drying. It was found that various types of pre-treatment do not affect the duration of drying of zucchini, which was, on average, 7 hours. Microwave treatment reduced humidity to 3.4%, citric acid – to 3.6%, saline solution – to 4.6%, while complex treatment did not affect the reduction in moisture content of the dry product and, in general, the duration of drying. As a result of the microbiological assessment, it was noted that the amount of MaFAnM and mold fungi were within acceptable imits, and the growth of coliform bacteria was absent, which corresponded to the indicators of regulatory documents.

Effect of ultrasound combined with chemical pretreatment as an innovative non-thermal technology on the drying process, quality properties and texture of cherry subjected to radio frequency vacuum drying

To obtain high-quality cherry products, ultrasound (US) combined with five chemical pretreatment techniques were used on cherry prior to radio frequency vacuum drying (RFV), including carboxymethyl cellulose coating (CMC), cellulase (CE), ethanol (EA), isomaltooligosaccharide (IMO), and potassium carbonate + ethyl oleate (PC + AEEO). The effect of different pretreatments (US-CMC, US-CE, US-EA, US-IMO, US-(PC + AEEO)) on the drying characteristics, quality properties, texture, and sensory evaluation of cherries was evaluated. Results showed that the dehydration time and energy consumption were decreased by 4.17 − 20.83 % and 3.22 − 19.34 %, respectively, and the contents of individual sugars, soluble solid, total phenolics (TPC), natural active substances, total flavonoids (TFC), and antioxidant properties (DPPH, ABTS and FRAP) were significantly increased after US combined with five chemical treatments (P < 0.05). Moreover, the pretreatment played important role in improving texture properties and surface color retention in the dried cherries. According to the sensory evaluation analysis, the dehydrated cherries pretreated with US-CMC exhibited the highest overall acceptance, texture, crispness, color, and sweet taste showed lower off-odor, bitter taste and sour taste compared to control and other pretreatments. The findings indicate that US-CMC pretreatment is a promising technique for increasing physicochemical qualities and dehydration rate of samples, which provides a novel strategy to processing of dried cherry.

Physicochemical and organoleptic changes in goat’s milk cheddar cheese with the addition of Lactobacillus casei as a starter during ripening

Abstract The fermentation process using lactic acid bacteria (LAB) in cheese manufacturing plays important roles to enhance the nutritional content of cheese. This study aims to observe the effect of the addition of Lactobacillus casei in goat’s milk cheese manufacturing. Changes in physicochemical and organoleptic characteristics were observed during cheese ripening. Cheese was made using 8% of L. casei as starter and its changes were observed for 8 weeks of ripening. The results showed that the acidification process in cheese by L. casei resulted in a yield value of 10.85%. The ripening period affects significant changes in physical and chemical indicators, except for pH. Observations during cheese ripening from the 4th to the 8th week indicate that pH tends to stabilize at pH 5, protein increases by approximately 16%, and the decrease in moisture and fat content was by 18% and 15%, respectively. The best quality of cheese was obtained by 8 weeks of ripening. After 8 weeks of ripening, the cheese was yellow in color, has a hard texture with cheesy aroma, sour taste, and contains approximately 1.8 × 106 CFU/ml of LAB. The study of LAB application in goat’s milk cheddar cheese will provide an innovation in cheese production.

Kadar Total Asam dan Sifat Organoleptik Kefir Kombinasi Ekstrak Buah Sukun dan Susu Skim dengan Variasi Jenis Gula dan Lama Fermentasi

The aim of this research was to determine the total acid content and organoleptic quality of kefir combined with breadfruit extract and skim milk, with variations in the type of sugar and fermentation time. This research method uses a Completely Randomized Design (CRD) with two factors. The first factor is the variation in the type of sugar (G): granulated sugar (G1) and ant sugar (G2), and the second factor is the fermentation time (F): 36 hours (F1) and 48 hours (F2). The results of the research showed that the best total acid content in kefir combined with breadfruit extract and skim milk was found in the G1F1 treatment (30 grams of granulated sugar + 36 hours of fermentation time) of 0.76% with a pH of 3.3. The best organoleptic quality of kefir combined with breadfruit extract and skim milk is found in the G1F2 treatment (30 grams of granulated sugar + 48 hours of fermentation time) with a sour taste, white color, pleasant aroma, soft texture, and a favorable level of preference. Keywords: Type of Sugar, Total Acid Content, Kefir, Fermentation Time, Probiotic Drink, Breadfruit

Screening and evaluating yeast strains with antioxidant potential from the traditional dry sausage of northern China

The antioxidant yeast strains isolated from the traditional dry sausage of northern China were screened, and their antioxidant role in dry sausage was evaluated. The survival abilities of seven strains were relatively superior when exposed to 12 mM H2O2 after 48 h, and these were subsequently inoculated into dry sausage. Among them, Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 treatments yielded lower peroxide value (0.48 and 0.51 mmol/kg, respectively), thiobarbituric acid reactive substance value (0.51 and 0.50 mg MDA/kg, respectively), and carbonyl content (8.67 and 8.70 nmol/kg protein, respectively) values (P < 0.05), indicating the superior antioxidant activity of these two strains. Meanwhile, yeast inoculation reduced the alcohol content and increased the ester content in the dry sausage. In particular, the level of hexanal, a byproduct of lipid oxidation, was reduced. A sensory evaluation demonstrated that the inoculated dry sausage had the higher salty taste and the lower sour taste and rancid taste. Overall, D. hansenii HRB1 not only effectively inhibited lipid and protein oxidation and reduced the perception of oxidative taste, but also enhanced the aroma profile of dry sausage and improved overall sensory quality. This study offers a novel perspective for the development of antioxidant starters and enhancement of fermented meat product quality.

Strategies to mitigate acrylamide development in bakery products: Effect of asparagine content in flour and tartaric acid addition in biscuit formulation

This paper explores strategies to mitigate acrylamide formation in bakery goods, with a focus on using tartaric acid as an acid neutralizer in biscuit recipes. Initial analyses involved screening the asparagine content in various flours, aiming to encompass a wide range of samples, including those that presented substantial challenges. Subsequently, experimental biscuits were produced with various treatments (tartaric acid addition, steam release during baking, and both steam/acid). Results showed a correlation between asparagine content in flours and acrylamide formation. Tartaric acid was remarkably effective, achieving a 57%–87% reduction in acrylamide production. Colorimetric measurements assessment demonstrated that tartaric acid treatment reduced browning, while the aw (<0.15) was not affected even using steam during cooking. Sensory analysis indicated slight sour taste in acid-treated biscuits, but overall acceptability remained high. Texture analysis revealed improved friability, crucial for preventing oral mucosal lesion, especially in children's products. PCA highlighted the impact of treatments on variables like acrylamide content, color, water activity, and sensory attributes. The study suggests that using tartaric acid as a neutralizing agent is a solid strategy to mitigate acrylamide without compromising sensory qualities in biscuits. Further research will include exploring other acids, optimal dosage, and variations in flour composition.

Kualitas Kefir Kombinasi Susu Kacang Tunggak dan Susu Skim dengan Variasi Jenis Gula dan Lama Fermentasi

This research aims to determine the quality (total acid content and organoleptic properties) of kefir combined with cowpea milk and skim milk with variations in sugar and fermentation time. The research used experimental methods and a completely randomized design (CRD) with two factors. Factor I is variations in the type of sugar (G), granulated sugar, and ant sugar. Factor II is the variation in fermentation time (L) between 36 hours and 48 hours. The results of the research showed that the best total acid content of kefir combined with cowpea milk and skim milk was 0.96%, pH 3.5, in the G1L1 treatment (granulated sugar + 36-hour fermentation time). The best organoleptic quality of kefir was in the G1L1 treatment (granulated sugar + fermentation time of 36 hours), with a pleasant aroma, sour taste, less viscousness, and a white color. Keywords: Cowpea, Kefir, Organoleptic, Skim Milk, Total Acid

Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity.

Kombucha is a trending tea fermented via a complex microflora of yeasts and acetic acid bacteria. It can be a valid low-calorie substitute for soft drinks due to its sour, naturally carbonated, and sweet taste. Despite increased interest, the microflora and functional properties of kombucha have not yet been fully understood. The aim of this work was to characterize, from a microbiological, chemico-physical, and functional point of view, three types of artisanal kombucha obtained by fermenting green tea containing sugar by means of different starter cultures. Metagenomic analysis revealed a predominance of yeasts compared to bacteria, regardless of the sample. In particular, Brettanomyces spp. was found to be the dominant yeast. Moreover, the different types of kombucha had different microbial patterns in terms of acetic acid bacteria and yeasts. Ethanol and acetic acid were the dominant volatile molecules of the kombucha volatilome; the samples differed from each other in terms of their content of alcohols, esters, and acids. All the samples showed a high antioxidant potential linked to the high content of phenols. This study confirmed the positive chemico-physical and functional properties of kombucha and indicated that the microflora responsible for the fermentation process can significantly affect the characteristics of the final product.

UNLOCKING THE POWER OF CURD: AYURVEDA INSIGHTS AND CONSUMPTION GUIDELINES W.S.R. TO ITS USAGE IN VARIOUS FORMS IN DAY-TO-DAY LIFE

Dadhi (Curd), or yoghurt, is a widely consumed dairy product with many health benefits. In Ayurveda, Dadhi has been used as a food &amp; also used as an ingredient in various formulations. This paper explores the properties of curd and its consumption rules in Ayurveda, focusing on its usage in multiple forms in day-to-day life. This article reviews available literature related to the research question to enlighten the role of curd in digestive disorders. Being the richest source of probiotics, curd offers beneficial and healthy microflora to our alimentary canal. Curd is a widely consumed dairy product with many health benefits. The properties of Dadhi are Rochana (increases appetite), Deepana (carminative), Vrushya (aphrodisiac), Snehana (unctuous), and Balavardhaka (increases strength). Amla vipaka (Sour taste after digestion), Ushna Virya (hot in potency), Vataghna (alleviates Vata) and Brumhana (nourishing)1 . Aims &amp; Objectives: To compile information related to Dadhi consumption guidelines &amp; its usage in various forms with current practices. Material &amp; Method: The data is collected from multiple classical books &amp; articles related to Dadhi. Curd is highly regarded in Ayurveda for its numerous health benefits. This article will provide a brief overview of the qualities, types, indications, contraindications, current practices of curd consumption and practical applications in everyday routines.

The influence of sleep on human taste function and perception: A systematic review.

Sleep problems are associated with increased risk of obesity. Multiple mechanisms have been identified to support this relationship, including changes in sensory processing and food choice. Taste researchers have recently begun to explore whether changes in taste occur as a result of short-term or long-term sleep habits. A systematic review was conducted to investigate these relationships. A total of 13 studies were included in the review. Heterogeneity in both the sleep and taste measurements used was noted, and most studies failed to assess sour, bitter and umami tastes. Still, the available evidence suggests that sweet taste hedonic perception appears to be undesirably influenced by short sleep when viewed through the lens of health. That is, preferred sweetness concentration increases as sleep duration decreases. Habitual sleep and interventions curtailing sleep had minimal associations or effects on sweet taste sensitivity. Salt taste sensitivity and hedonic responses appear to be relatively unaffected by insufficient sleep, but more work is needed. Solid evidence on other taste qualities is not available at the present time.

Exploring flavor perception through metabolite profiling and sensory approaches during starter kimchi fermentation

Starter cultures can enhance sensory properties during the starter kimchi fermentation. However, while many studies have primarily focused on physicochemical properties, the impact of starters on flavor perception remains unclear. The aim of this study was to assess the impact of starter culture inoculation, specifically Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124, on aroma and flavor perception through a comparison of metabolite profiling and electronic tongue and nose data. Notably, 19 and 11 compounds were identified using UHPLC-Q-Orbitrap-MS and HPLC, respectively. Principal component analysis revealed that variations in fermentation metabolites and sensory properties were significantly categorized based on the particular starter culture employed during the ripening process. Moreover, the correlation analysis between the 19 key fermentative metabolites and e-tongue measurements in each starter kimchi revealed significant differences in sourness (AHS), bitterness (SCS), and comprehensive taste (CPS and PKS) sensors. The e-nose system identified four major volatile compounds contributing to the sweetness and off-flavor-related aroma profile of the starter kimchi. These findings highlight the significant impact that starter culture has on taste and flavor development, serving as a valuable guide in predicting sensory properties during starter kimchi fermentation.

Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree.

Factors influencing the sour taste of coffee and the properties of chlorogenic acid are not yet fully understood. This study aimed to evaluate the impact of roasting degree on pH-associated changes in coffee bean extract and the thermal stability of chlorogenic acid. Coffee bean extract pH decreased up to a chromaticity value of 75 but increased with higher chromaticity values. Ultraviolet-visible spectrophotometry and structural analysis attributed this effect to chlorogenic and caffeic acids. Moreover, liquid chromatography-mass spectrometry analysis identified four chlorogenic acid types in green coffee bean extract. Chlorogenic acid isomers were eluted broadly on HPLC, and a chlorogenic acid fraction graph with two peaks, fractions 5 and 9, was obtained. Among the various fractions, the isomer in fraction 5 had significantly lower thermal stability, indicating that thermal stability differs between chlorogenic acid isomers.

Salivary buffering capacity is correlated with umami but not sour taste sensitivity in healthy adult Japanese subjects

ObjectiveSaliva serves multiple important functions crucial for maintaining a healthy oral and systemic environment. Among them, the pH buffering effect, which is primarily mediated by bicarbonate ions, helps maintain oral homeostasis by neutralizing acidity from ingested foods. Therefore, higher buffering capacity, reflecting the ability to neutralize oral acidity, may influence taste sensitivity, especially for sour taste since it involves sensing H+ ions. This study aims to explore the relationship between salivary buffering capacity and taste sensitivities to the five basic tastes in healthy adult humans. DesignEighty seven healthy adult students participated in this study. Resting saliva volume was measured using the spitting method. The liquid colorimetric test was used to assess salivary buffering capacity. The whole-mouth taste testing method was employed to determine the recognition threshold for each tastant (NaCl, sucrose, citric acid, quinine-HCl, monosodium glutamate). ResultsTaste recognition thresholds for sour taste as well as sweet, salty, and bitter tastes showed no correlation with salivary buffering capacity. Interestingly, a negative relationship was observed between recognition threshold for umami taste and salivary buffering capacity. Furthermore, a positive correlation between salivary buffering capacity and resting saliva volume was observed. ConclusionsSalivary buffering capacity primarily influences sensitivity to umami taste, but not sour and other tastes.

Taste the music: Modality-general representation of affective states derived from auditory and gustatory stimuli

Prior studies have extensively examined modality-general representation of affect across various sensory modalities, particularly focusing on auditory and visual stimuli. However, little research has explored the modality-general representation of affect between gustatory and other sensory modalities. This study aimed to investigate whether the affective responses induced by tastes and musical pieces could be predicted within and across modalities. For each modality, eight stimuli were chosen based on four basic taste conditions (sweet, bitter, sour, and salty). Participants rated their responses to each stimulus using both taste and emotion scales. The multivariate analyses including multidimensional scaling and classification analysis were performed. The findings revealed that auditory and gustatory stimuli in the sweet category were associated with positive valence, whereas those from the other taste categories were linked to negative valence. Additionally, auditory and gustatory stimuli in sour taste category were linked to high arousal, whereas stimuli in bitter taste category were associated with low arousal. This study revealed the potential mapping of gustatory and auditory stimuli onto core affect space in everyday experiences. Moreover, it demonstrated that emotions evoked by taste and music could be predicted across modalities, supporting modality-general representation of affect.

Impact of reduced sucrose content on processed cheese: Sensory, textural, and storage stability analysis

The present study examines the impact of varying sucrose concentrations (12%, 6%, and 0%) on the sensory qualities and storage stability of processed cheese. Our findings reveal that sucrose is crucial for enhancing color depth, modulating flavor, and improving texture. Specifically, higher sucrose levels impart a caramel color, increase sweetness, and maintain a harmonious balance between salty and sour tastes, thereby mitigating the intensification of unwanted flavors (P < 0.05). Furthermore, sucrose acts as a structural element that bolsters viscoelastic properties and prolongs storage stability; increased sucrose content slows flavor degradation and preserves textural consistency over time. While reductions in sucrose do not significantly compromise the texture of fresh samples (P > 0.05), they necessitate adjustments in flavor profiles. This research highlights the essential role of sucrose in processed cheese and sets the stage for further studies on sugar reduction strategies and the potential use of alternative fillers, marking a significant step forward in the development of processed cheese products.

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Gilaburu (Viburnum opulus L.) is a red-colored fruit with a sour taste that grows in Anatolia. It is rich in various antioxidant and bioactive compounds. In this study, bioactive compounds and ultrasound parameters of ultrasound-treated gilaburu water were optimized by response surface methodology (RSM) and adaptive neuro-fuzzy inference system (ANFIS). As a result of RSM optimization, the independent ultrasound parameters were determined as an ultrasound duration of 10.7 min and an ultrasound amplitude of 53.3, respectively. The R2 values of the RSM modeling level were 99.93%, 98.54%, and 99.80%, respectively, and the R2 values of the ANFIS modeling level were 99.99%, 98.89%, and 99.87%, respectively. Some quality parameters of gilaburu juice were compared between ultrasound-treated gilaburu juice (UT-GJ), thermal pasteurized gilaburu juice (TP-GJ), and control group (C-GJ). The quality parameters include bioactive compounds, phenolic compounds, minerals, and sensory evaluation. Bioactive compounds in the samples increased after ultrasound application compared to C-GJ and TP-GJ samples. The content of 15 different phenolic compounds was determined in Gilaburu juice samples, and the phenolic compound of UT-GJ samples increased compared to TP-GJ and C-GJ samples, except for gentisic acid. Ultrasound treatment applied to gilaburu juice enabled its bioactive compounds to hold more in the juice.

Organoleptic Quality Evaluation of Peranakan Etawa Goat Milk Yoghurt (Capra Aegagrus Hircus) with the Addition of Mango Golek (Mangifera indica)

Yoghurt is a drink made from raw milk which has been fermented using a starter which has a slightly thick texture with a slightly sour taste. The purpose of this study was to determine the effect of golek mango juice on the color of yogurt, the texture of yogurt, the taste of yogurt and the aroma of yogurt in the Etawa crossbreed goat's milk by conducting an assessment in organoleptic testing of panelists. This research was conducted at the Laboratory of the Faculty of Agriculture and Animal Husbandry, University of Tjut Nyak Dhien Medan from May to June 2023. The study was conducted using the Kruskall Wallis method with 4 treatments, namely P0 (without golek mango juice), P1 (150 ml/4 g of golek mango juice), P2 (200 ml/6 g of golek mango juice), and P3 ( 250 ml/8 g of golek mango juice) with organoleptic tests consisting of color, texture, taste and aroma. The results showed that the addition of mango juice did not significantly affect the color, texture, taste and aroma of yogurt, however 8 g of mango juice in yoghurt showed the best preference. In conclusion addition of 8 g of golek mango juice is preferred by panelists

Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS

Recently, amino acid derivatives gradually gained attention, but studies on N-lactoyl-leucine (Lac-Leu) and N-lactoyl-isoleucine (Lac-Ile) are limited. This study aims to explore the contributions of Lac-Leu and Lac-Ile to soy sauce. Lac-Leu and Lac-Ile were synthesized via enzymatic synthesis method catalyzed by Tgase. The mixed solutions containing Lac-Leu were found to have greater taste improvement than those containing Lac-Ile. Sensory evaluation indicated the sour, bitter, and astringent taste of Lac-Leu in water as well as its kokumi, astringent, and umami-enhancing taste in MSG solution. The taste threshold and umami-enhancing threshold of Lac-Leu measured by TDA and cTDA, respectively, were 0.08 mg/mL and 0.16 mg/mL. Molecular docking of Lac-Leu and Lac-Ile with the kokumi receptor CaSR and the umami receptors T1R1 and T1R3 indicated that Lac-Leu had higher affinities with receptors than Lac-Ile. These findings demonstrated the underlying contribution Lac-Leu made to soy sauce, indicating its potential to improve the flavor quality of soy sauce.

Analysis of sensory and cognitive performance of generational consumers using artisan tortillas

AbstractThe objective of this research was to compare the sensory and cognitive performance of generations of consumers using artisanal tortillas. Four groups of generational consumers were evaluated (baby boomers, generation X, Y, and Z; n = 100 consumers per generational group). Three experiments were conducted: (1) use of the intensity scale, (2) determination of dominant attributes via TDS and (3) elicited emotions and memories. The results of the first experiment showed that baby boomers, generation X and Y had the best performance in terms of discrimination and consensus. The second experiment demonstrated that generation Z consumers identified dominant attributes of texture in mouth and the other generations identified corn flavor, nixtamal flavor, and sour taste attributes as dominant. Regarding the evaluation of emotions and memories, it was observed that as generations progress, more emotions, and memories were used. In this sense, generation Z was the one that used the most negative emotions and memories.Practical ApplicationsAnalyzing the generational effect can help researchers and tortilla manufacturers to the selection of generational consumer for the evaluation of artisanal, cross‐cultural, or industrialized foods.

Pelatihan Pengolahan Pakan Ternak Fermentasi (Silase) pada Kelompok Ternak Brahma Jaya di Desa Bukit Jaya, Kecamatan Bulik Timur, Kabupaten Lamandau

The Community Service (PKM) aimed at utilizing forage (elephant grass) and solids through feed processing technology using silage, overcoming the shortage of forage for cattle, especially during the dry season, providing training regarding the use of livestock feed processing technology. In implementation, several PKM stages/methods are carried out, namely the first is a coordination meeting with the local PPL. At the coordination meeting, a discussion was held about potential problems with raising beef cattle in the Brahma Jaya Livestock Group, Bukit Jaya Village. Meanwhile, the second stage is counseling and training on processing fermented feed (silage). The results of the silage made by the farmers showed good results, namely clean, sour taste and smell, no mold, green brown in color, clear texture.