Sweet Attributes Research Articles

Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis

Microalgae sensory features are an important parameter to consider in food applications. The current study comparatively evaluated the flavor profiles of four commercial edible microalgae species, i.e., Spirulina platensis, Chlorella proteinosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis through sensory evaluation by a trained expert panel (n = 15) and chemical profiling of flavor compounds, with multivariate statistical methods used to correlate descriptive taste and odor analysis with non-volatile and volatile compounds. S. platensis displayed characteristic salty and umami tastes arising from inorganic ions and 5′-nucleotides, respectively, as well as “muddy” and “floral” odor attributes mainly associated with sulfur compounds and ketones. C. proteinosa and C. reinhardtii shared the taste attributes of sweetness and bitterness mainly contributed by free amino acids, as well as the odor attributes of “seaweed” and “mushroom” in association with aldehydes and alcohols. H. pluvialis had a typical sour taste owning to the presence of abundant organic acids, and smelled “fatty”, “phenolic”, “licorice”, and “fruity” due to aromatic ester and phenolic compounds. Overall, our results provide fundamental insights into the sensory features of common edible microalgae to guide future food applications.

Effect of drying techniques on the stability of volatile compounds and antioxidative activities of dried Thai fermented black soybean (thua nao)

Thua nao, a traditional fermented soybean product in Thailand, is widely consumed as a plant-based food or a condiment due to its distinct flavor, taste, and nutritional benefits. In this research, thua nao samples were produced from black soybeans. After fermentation, various drying methods, including sun drying (SUN), hot air drying (HOT), microwave vacuum drying (MIC), and vacuum drying (VAC) were employed to produce dried thua nao. The dried samples were stored under ambient conditions for 8 months. Results revealed lipid oxidation and the Maillard reaction occurred during storage, leading to a decline in bioactive compounds and antioxidant activities. Volatile aroma compounds were analyzed using solid-phase microextraction coupled with gas chromatography-mass spectrometry, while principal component analysis (PCA) evaluated aroma profile changes during storage. PCA indicated that HOT, MIC, and VAC -treated samples remained stable for up to 4 months, while SUN-treated samples changed after 2 months. It was found that SUN treatment prominently promoted the formation of oxidized volatile compounds associated with fatty-waxy and green attributes. The HOT treatment contributed more to aroma volatile compounds associated with nutty-roasted, floral, woody-smoky, and sweet attributes. While, both MIC and VAC treatments showed a noticeable loss of aroma volatile compounds, they retained higher level of bioactive compounds compared to the other treatments. This information aids in selecting suitable drying techniques for thua nao products and enhances understanding of chemical transformations induced by drying.

Study on the Mechanism of Natural Gas Hydrate Decomposition and Seabed Seepage Triggered by Mass Transport Deposits

Previous studies indicate that mass transport deposits are related to the dynamic accumulation of natural gas hydrates and gas leakage. This research aims to elucidate the causal mechanism of seabed seepage in the western region of the southeastern Qiongdongnan Basin through the application of seismic interpretation and attribute fusion techniques. The mass transport deposits, bottom simulating reflector, submarine mounds, and other phenomena were identified through seismic interpretation techniques. Faults and fractures were identified by utilizing variance attribute analysis. Gas chimneys were identified using instantaneous frequency attribute analysis. Free gas and paleo-seepage points were identified using sweetness attributes, enabling the analysis of fluid seepage pathways and the establishment of a seepage evolution model. Research has shown that in areas where the mass transport deposits develop thicker layers, there is a greater uplift of the bottom boundary of the gas hydrate stability zone, which can significantly alter the seafloor topography. Conversely, the opposite is true. The research indicates that the upward migration of the gas hydrate stability zone, induced by the mass transport deposits in the study area, can result in the rapid decomposition of gas hydrates. The gas generated from the decomposition of gas hydrates is identified as the principal factor responsible for inducing seabed seepage. Moderate- and low-speed natural gas seepage can create spiny seamounts and domed seamounts, respectively.

Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation

In order to enhance the aromatic profile of industrial Douchi, a comprehensive investigation was undertaken to assess the impact of aroma-enhancing microorganisms on the sensory attributes of Douchi. This evaluation utilized a combination of analytical techniques, including electronic nose analysis, gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-mass spectrometry (GC–MS), and descriptive sensory analysis (DA). Both GC-IMS and GC–MS revealed significant changes in the volatile composition of Douchi following the addition of aroma-enhancing microorganisms (p < 0.05). Partial least squares-discriminant analysis (PLS-DA) identified benzaldehyde, benzene acetaldehyde, 3-octanone, and ethyl 2-methylbutyrate as significant differentiating volatile compounds. Additionally, compared to the control group, the sensory attributes of sourness in Douchi were significantly reduced (p < 0.001), while the attributes of wine-like and sweetness were notably enhanced (p < 0.05) when the ratio of G. candidum to C. versatilis was 1:1 (GCC group). By calculating the odor-activity values (OAVs) of key volatiles, it can be hypothesized that this aroma improvement of Douchi may be attributed to an increase in the typical volatiles (3-methyl-1-butanol, 1-octen-3-ol, 3-octanol, and 3-octanone) and ethyl 2-methylbutanoate with high OAVs (2340849.64 ∼ 16695327.86), as well as to decreases in the musty acetophenone. In conclusion, the aroma profile of Douchi was significantly enhanced when G. candidum and C. versatilis were added at a ratio of 1:1. This study provides valuable insights into the development of aroma enhancers for improving the sensory profile of Douchi.

Characterization of mono‐varietal virgin olive oils obtained from Turkish National Germplasm Bank according to fatty acid composition, volatile profile, and sensory properties

AbstractMono‐varietal virgin olive oils were obtained from Olea europaea L. olives grown in the National Olive Germplasm Bank in the same agronomic conditions for two harvesting years. Samples were characterized according to fatty acid composition, volatile profile, and sensory attributes, and varieties were compared using Pearson correlation, principal component analysis (PCA), and cluster analysis. Odor activity values (OAVs) of the volatiles were calculated to discuss relationships between individual sensory properties and volatiles. Although most of the samples overlapped on the score plots, some samples were located away from the others. The sample groupings on the dendrogram plotted using Ward's linkage were generally suitable with PCA results. Ethanol had a negative correlation with 9 out of 14 pleasant attributes. According to OAVs, trans‐2‐hexenal content had the most important effect on sensory attributes and positively correlated with flower odor, whereas hexenal content contributed to sweet attributes. Similarly, the effect of 1‐hexanol content strengthened the flower attribute but weakened the bitter taste. These findings were also confirmed by separating some varieties rich in those volatiles on the PCA bi‐plot of sensory attributes. Samples were grouped on a dendrogram in accordance with total ester and total C3, C5, and C6 acid contents.Practical Application: Most olive production in Turkey is based on a few varieties, whereas 95 different endemic varieties were registered by Turkish National Germplasm Bank. This study provides information on the volatile composition, sensory profile, and fatty acid composition of virgin olive oils produced from some rare varieties with high oil content. Moreover, relationships and correlations between individual volatiles and sensory attributes were evaluated, and the main differences in fatty acid composition, volatile profile, and sensory attributes of these Turkish virgin olive oils and those produced from well‐known varieties from major producing countries were compared. Thus, data on the main characteristics of extra virgin olive oils produced from Turkish olives were provided to the literature, these varieties were promoted internationally, and their cultivation was encouraged.

Profil Sensori Minuman Yuzu (Citrus junos) Komersial

The yuzu product development process in general was related to the level of consumer preference or acceptance which could not be separated from the sensory aspect. The purpose of this study was to obtain a map of the sensory profile characteristics of the ideal product, to identify the sensory and emotional profile characteristics, as well as to observe the correlation between sensory attributes and preference for yuzu drink based on consumer perceptions. The methods used included consumer surveys, ideal profile methods, and check-all-that-apply (CATA) as consumer-based methods. The consumer survey involved 108 respondents to assess general consumer preferences. The sensory evaluation panel consisted of 47 consumer panelists. The samples for sensory evaluation included 4 commercial yuzu beverage products available in Jakarta. The results of ideal profile mapping for yuzu beverage products with codes A, B, C, and D indicated that product A closely matched the ideal sensory profile, with sensory attributes of sweetness, acidity, freshness, citrus, and bitterness. The yuzu drink samples with codes A and C provided the same distinctive sensory attributes both in the mouth and upon swallowing, with their respective distinctive attributes being sweetness and freshness. The sweetness and freshness were correlated with consumer preferences (overall liking) when the product was in the mouth, and the freshness was correlated with preferences when the product was swallowed. The emotional profile mapping results revealed that consumers favored products associated with the "pleasure" emotion as found in product A and "relaxing" emotion as found in product D.

Public Willingness to Pay For Purple Corn Attributes

Sweet corn (Zea mays L. saccharata), also known as sugar corn or sweet maize, is a popular multi-purpose cereal crop of the family Poaceae (Muhumed et al., 2014). The crop is the second most important crop in Asia after rice. China remains as the largest producer with a production of 260 million MT in 2019. In Malaysia, the crop area is estimated 10 thousand ha with production yield of 73 thousand MT. Purple variety that rich with anthocyanin content is classified as sweet corn that relatively new in local market. The cultivation of purple corn is not encouraging as Malaysian Department of Agriculture (DOA) recorded only eight farmers throughout Malaysia with a total area of 17.7 ha. Considering this variety is new and less accessible, this study evaluates consumers’ Willingness to Pay (WTP) in Malaysia towards purple corn. Data was collected through online platforms using structured questionnaires. The total of 431 responses were received in one month. The discrete choice experiment (DCE) is used to measure consumer WTP and the results showed that anthocyanin content and sweetness of purple corn are positive and significant at the level of 1%. This indicated that the higher the anthocyanin content and corn sweetness, the higher the level of consumer utility would be. Consumers are willing to pay for higher prices than the lowest market price if the purple corn variety satisfies both value-added anthocyanin and sweetness attributes.

The key odor-active components differed in cultured agarwood from two germplasms of Aquilaria. sinensis trees

To tentatively identify the key odor-active components and compare the odor profiles of cultured agarwood from ordinary and Qi-Nan Aquilaria. sinensis trees, headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC–O–MS) coupled with aroma extraction dilution analysis (AEDA) were used to analyze ordinary(OA)and Qi-Nan agarwood(QNA) compared to non-resinous whitewood. From the 61 odorants found in agarwood, 20 key odor-active components were screened with flavor dilution (FD)≥ 3. Among them, FDs of cis-Eudesm-6-en-11-ol，(E)-isovalencenal and guaiol in OA were higher than those in QNA, which explained for the odor profile of stronger floral and sweet attributes in OA group at ambient temperature. When temperature became higher, low molecular weight aromatic compounds increased greatly and further differed OA and QNA. For the 2-(2-Phenylethyl) chromone derivatives(PECs)in QNA and OA were distinct and consequently pyrolyzed into different aromatic compounds. The results strongly suggested QNA and OA maintained different odor-active components, which lead to their own unique odor profiles.

Genomic sequencing in Colombian coffee fermentation reveals new records of yeast species

The post-harvest processing of coffee plays a crucial role in developing high-quality beverages with differential sensory attributes. The present study aims to determine the yeast diversity associated with spontaneous wet fermentation of Colombian coffee and to analyze the composition of green coffee and the sensory quality of the beverage. It was found that the yeast community is made up of 46 species, many of which are reported for the first time in coffee fermentation, as is the case of Kazachstania humilis, which leads the entire fermentation process. The contents of sugars and total soluble proteins in green coffee beans showed a dependence on fermentation time, where glucose and fructose decrease and sucrose and TSP increase. Amino acids generally did not show significant differences with respect to time; however, alanine was the most abundant, followed by glutamic acid and aspartic acid. Finally, the beverages obtained were classified as specialty coffees with distinctive fruity, floral, chocolatey, and sweet attributes, whose quality scores were positively correlated with gamma-aminobutyric acid, TSP, Picha mandshurica, and sucrose. These findings provide new insights into the microbial diversity in coffee fermentation, the content of sugars, proteins, and amino acids in green coffee, and their contribution to the generation of differential sensory profiles. The new yeasts reported in this study may be explored as starter cultures in further studies.

Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults.

There is an increased demand for rice doenjang by consumers who are allergic to beans as well as for those seeking diverse flavors. The objective of this study was to characterize the physicochemical and sensory characteristics of commercially available rice-based doenjang in Korea and to identify the perception of Korean consumers about rice-based doenjang. Rice doenjang exhibited a lower pH, acid value, and an NH3-N content, as well as a higher total sugar, reducing sugar, and alcohol content than soybean doenjang. Descriptive analysis results revealed that rice doenjang made in Korea has similar aroma characteristics as in miso, such as Katsuobushi aromatic. The rice doenjang purchased from Japan was characterized by high intensities of sweet attributes, such as butter cracker, grape juice, and pineapple. Consumers preferred soybean doenjang instead of rice doenjang among three doenjang samples. These results suggest that the familiarity of soybean-based doenjang affects consumer preference and choice.

Physiological and biochemical changes during fruit maturation and ripening in highbush blueberry (Vaccinium corymbosum L.)

The sweetness of blueberry fruit increases over time, as acids are converted to sugars, and full flavor development is formed by harvest. We comprehensively analyzed the changes and correlation in physiological and biochemical characteristics of blueberries at different maturity stages, including texture, quality, taste and energy change. Our analysis revealed that total anthocyanin content increased and firmness decreased as fruit ripened. Percent moisture, titratable acid (TA), chlorophyll and carotenoid content also decreased, while total soluble solids (TSS), pH, TSS/TA ratio, vitamin C, soluble proteins, and ethylene production all increased. Antioxidant enzyme activity gradually increased during ripening but energy-related metabolites decreased. The flavor attributes of sweetness, bitterness, and sourness were readily perceived using an electronic tongue and a total of 76 volatile compounds were detected by GC–MS. In summary, the maturation of blueberries was correlated with increases of anthocyanins, nutrients, antioxidant activity, taste and aroma, but negatively correlated with energy metabolism.

Culinary Treatments Affect Sensory Attributes and Consumer Preference for Sweet Potato Cultivars

Food quality and taste preference are important factors influencing the production and adoption of sweet potato (Ipomea batatas L.) cultivars in a specific growing region. There is very limited published information available on the sensory attributes and quality profile of sweet potato cultivars grown in Canada, even though there is a substantial increase in both production and consumption over the last few years. This study analyzed five different culinary treatments on sweet potato sensory attributes along with taste preferences. Oven-baked, boiled, fried, steamed and mashed culinary treatments were found significantly different (P &amp;lt; 0.05) for mealiness, sweetness and for taste profiles. Sweet potato cultivars were significant different (P &amp;lt; 0.05) for taste and sweetness attributes. A non-significant difference was recorded for interaction between culinary treatments and the tested cultivars for bitterness, mealiness, sweetness and taste profile. Expert panel preferences significantly differed (P &amp;lt; 0.05) for boiled, fried and steamed culinary treatments for tested cultivars, whereas, no difference was observed for oven-baked and mashed sweet potatoes. Boiled, fried, steamed and mashed culinary treatments for &amp;lsquo;Covington&amp;rsquo; were most liked by the panelists, followed by &amp;lsquo;Radiance&amp;rsquo;. These sensory analysis and preferences of tested sweet potato cultivars can provide a reference for the food processing industry in preparing sweet potatoes for Canadian consumer consumption and the study outcomes can be used to guide sweet potato variety development for specific quality traits.

Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists

AbstractThis study aimed to assess the effect of roasting degree and brewing techniques on the sensory profile of Turkish coffee and espresso. Descriptive analysis of coffee samples was carried out for 20 flavor attributes by 10 Turkish and 10 Brazilian assessors. Light, medium, and dark roasted coffee beans were brewed with the decoction method and pressure method. Turkish coffee samples were prepared by automatic machine and cezve, which is the traditional method. The roasting degree and brewing method had a significant impact on the sensory profile of coffee samples. Turkish assessors perceived lightly roasted coffee beverages as sour (6.53 and 6.56 for Turkish coffee with machine and espresso) and pungent notes (7.46 for espresso), while Brazilian assessors perceived them as fruity (5.63 for espresso) and sweet attributes (5.76 and 5.90 for Turkish coffee with cezve and espresso). Roasted (7.83), burnt/acrid (7.96), and bitter (8.13) notes became dominant with the degree of roasting in espresso coffees in the Turkish panel. Brazilian assessors perceived Turkish coffee samples made with cezve and dark roasted beans as roasted (6.53), burnt/acrid (6.66), bitter (6.80), and ashy‐sooty (7.26) notes.Practical applicationsThis research indicates the effect of cultural experience, the degree of roasting, and brewing techniques on the sensory profile of coffee brews. Cultural familiarity and unfamiliarity with Turkish coffee and espresso played an important role in the perceptions of the participants. Variations in descriptive analysis between two country panelists may arise from language and ethnicity differences, oral physiological parameters such as the sensitivity of the somatosensory system, the culinary culture, and eating habits. For the first time, Turkish coffee and espresso coffee brewing techniques were compared by trained Turkish and Brazilian assessors.

Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking

Coffee has, like wine and beer, a wide aroma spectrum, yet coffee-food pairings have not found their way into the menu of fine restaurants and the scientific literature. It is still unknown why certain beverage-food pairings are a match. The aim of this study is twofold: first, we characterize four coffees by sensory descriptive analysis (DA) where assessors evaluated samples before and after tasting aqueous solutions representing five basic tastes (BT); secondly, we investigate consumers’ liking of the same four coffees, both in isolation and when paired with a sweet or savory food.The DA results showed that exposure to all BT influenced the subsequent perceived attribute intensity of coffee; however, the direction of the effect was dependent on the BT, the coffee, and the specific sensory attribute. Most sensory attribute intensities decreased after exposure to the BT, only exposure to the BT bitter increased the intensity of more attributes than it decreased.The consumer test showed that preference for the coffee were mostly related to intrinsic characteristics of the samples as over half of the data variance in consumer liking (56%) related to the difference between samples described by fruity, floral and berry attributes, and samples described by chocolate, nutty and sweet attributes. Pairing coffee with either sweet or savory food accounted for an additional 20% of the variance in liking. Drivers of liking were sample-specific, with one common denominator: when consumers perceive the coffee as sour, they liked it significantly less. Overall, with respect to coffee-food pairing, coffee characterized as having chocolate, nutty, sweet notes are more suitable to be paired with food than coffees characterized as fruity, floral, berry.

Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model.

Fixation is a key process contributing to different flavors of green tea and pan-fire and steam were the common fixation methods applied conventionally. In this study, pan-fired green tea (PGT) and steamed green tea (SGT) produced by different fixation methods were compared in characteristic biochemicals including volatile compounds, amino acids, catechins and alkaloids, together with evaluating their tastes and lipid-lowering effects. PGT and SGT could be distinguished clearly by orthogonal partial least squares discriminant analysis (OPLS-DA) and heatmap. SGT had higher contents of volatile alcohols (44.75%) with green and floral attributes, while PGT had higher contents of volatile esters (22.63%) with fruity and sweet attributes. Results of electronic tongue analysis showed that PGT and SGT had similar taste of strong umami and sweetness, but little astringency and bitterness. In addition, amino acids were more abundant in PGT (41.47 mg/g in PGT, 33.79 mg/g in SGT), and catechins were more abundant in SGT (111.36 mg/g in PGT, 139.68 mg/mg in SGT). Zebrafish larvae high-fat model was applied to study the lipid-lowering effects of PGT and SGT. Results showed that both SGT and PGT had lipid-lowering effects, and the lipid level was decreased to 61.11 and 54.47% at concentration of 300 mg/L compared to high-fat group, respectively. Generally, different fixation methods of pan-fire and steam showed significant effects on aroma and contents of characteristic chemical compounds (amino acids and catechins) of green tea, but no effects on the taste and lipid-lowering activity.

Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily

Mead is a beverage produced by alcoholic fermentation of honey-must. The starter yeasts that are commonly used for the alcoholic fermentation of honey-must are oenological Saccharomyces cerevisiae strains. The objective of the present work was, for the first time, to apply yeasts of honey by-products origin to evaluate the influences the taste-olfactory attributes of mead. For this purpose, three experimental productions were set up, which included: (i) single inoculation of S. cerevisiae; (ii) single inoculation of Hanseniaspora uvarum; (iii) sequential inoculation of H. uvarum/S. cerevisiae. Two control trials were performed, using a commercial strain of S. cerevisiae of oenological origin and a spontaneous fermentation. The results of the chemical parameters showed differences between the trials in terms of residual sugars, acetic acid, glycerol, ethanol and volatile organic compounds. Sensorial analysis also showed a high heterogeneity among trials. The attributes of sweetness, honey and floral were found in mead fermented with H. uvarum, whereas all meads obtained with S. cerevisiae were dry, balanced and without off-odors and off-flavours. The results obtained showed that the controlled application of conventional and non-conventional yeast strains isolated from honey by-products origin could be a promising approach to improve the quality of meads.

Evaluation of beef steak flavor development in vacuum rollstock packaging under two lighting sources

The objective of this study was to determine the influence of lighting type and display duration on flavor development in multiple beef muscles. Paired beef top sirloin butts, strip loins, and tenderloins were collected from USDA Low Choice carcasses (Small00 to Small100 marbling score, n = 16). Subprimals were wet-aged in the absence of light for 7 d post-mortem at 0 to 4⁰C before being fabricated into 2.54 cm steaks representing the Gluteus medius (GM), Longissimus lumborum (LL), and Psoas major (PM). Steaks were packaged individually in vacuum rollstock packaging (VRP), and assigned to either light-emitting diode (LED) or fluorescent (FLUR) display cases for a display period of 0, 2, 6, or 10 d. All steaks were assigned to either trained descriptive panel analysis (n = 384) or volatile compound analysis (n = 384) and cooked to a medium degree of doneness (71⁰C). Trained descriptive panelists evaluated samples for beef flavor identity, brown/roasted, bloody/serumy, fat-like, liver-like, oxidized, umami, sweet, salty, bitter, sour, overall tenderness, and overall juiciness attributes. Two-way interactions occurred between lighting type and display duration, showing increased tenderness sooner during display for LED steaks, and lower umami intensity in FLUR steaks after 10 d (P &amp;lt; 0.001). Lighting and muscle type showed more tender LL and PM steaks in LED lighting (P ≤ 0.001). Lighting and display duration interactions also showed increased concentrations of 2,3- Butanedione under FLUR light and ethyl benzene under LED display (P ≤ &amp;nbsp;0.043), while lighting and muscle type showed greater concentrations of alcohols and carboxylic acids in LL steaks under LED lighting (P ≤ 0.046). Discriminate function analyses were also used to evaluate relationships between trained sensory attributes and volatile flavor compounds. Nonetheless, lighting type showed no clear impact on beef flavor and volatile compounds of individually packaged beef steaks.

Karakteristik sensoris krimer kental dari kacang hijau menggunakan metode uji segitiga dan hedonik

The shift in the vegan concept into a new lifestyle trend for urban communities has led to the development of plant-based foodstuffs into several processed products. Green beans with complex nutritional content have the potential to develop into a sweet thick creamer that can be developed as a complement to bakery pastry products. The purpose of this study was to develop sweetened condensed creamer made from mung bean as an alternative to filling in milk pies, to assess whether or not there was a difference between sweet thick creamer made from mung bean and animal sweetened condensed creamer, and to assess the panelists' preference for sweetened mung bean creamer. Sweet thick creamer is made from peeled green peas with variations in the amount of added sugar as much as 35%, 40%, and 45%. The evaluation method for sweet thick creamer uses a differentiation test with the triangle test method and a preference test with the hedonic test method. The results obtained were then tested binomially with a probability of 1% for the difference test and statistically with a probability of 5% for the preference test. The results of the binomial test on the triangle test showed that the thick creamer of mung bean had different sensory attributes from the thick creamer of cow's milk. The sugar concentration which increased from 35% to 45% did not make any difference and increased the preference of the panelists on the attributes of viscosity, color, taste, aroma, and overall preference for sweet thick creamer of mung bean. The conclusion obtained is that the sweetened thick creamer of mung bean has different attributes of thickness, color, sweetness, and aroma compared to the sweetened condensed creamer of cow's milk. The use of sugar with different concentrations did not give a significant difference to the preferences of the panelists on the attributes of thickness, color, taste, aroma, and overall preference for sweetened mung bean creamer.

Zastosowanie metod uczenia maszynowego do charakterystyki porowatości i typu nasycenia przy użyciu atrybutów sejsmicznych

The application of machine learning (ML) tools and data-driven modeling became a standard approach for solving many problems in exploration geology and contributed to the discovery of new reservoirs. This study explores an application of machine learning ensemble methods – random forest (RF) and extreme gradient boosting (XGBoost) to derive porosity and saturation type (gas/water) in multi-horizon sandstone formations from Miocene deposits of the Carpathian Foredeep. The training of ML algorithms was divided into two stages. First, the RF algorithm was used to compute porosity based on seismic attributes and well location coordinates. The obtained results were used as an extra feature to saturation type modeling using the XGBoost algorithm. The XGBoost was run with and without well location coordinates to evaluate the influence of the spatial information for the modeling performance. The hyperparameters for each model were tuned using the Bayesian optimization algorithm. To check the training models' robustness, 10-fold cross-validation was performed. The results were evaluated using standard metrics, for regression and classification, on training and testing sets. The residual mean standard error (RMSE) for porosity prediction with RF for training and testing was close to 0.053, providing no evidence of overfitting. Feature importance analysis revealed that the most influential variables for porosity prediction were spatial coordinates and seismic attributes sweetness. The results of XGBoost modeling (variant 1) demonstrated that the algorithm could accurately predict saturation type despite the class imbalance issue. The sensitivity for XGBoost on training and testing data was high and equaled 0.862 and 0.920, respectively. The XGBoost model relied on computed porosity and spatial coordinates. The obtained sensitivity results for both training and testing sets dropped significantly by about 10% when well location coordinates were removed (variant 2). In this case, the three most influential features were computed porosity, seismic amplitude contrast, and iso-frequency component (15 Hz) attribute. The obtained results were imported to Petrel software to present the spatial distribution of porosity and saturation type. The latter parameter was given with probability distribution, which allows for identifying potential target zones enriched in gas.

Identification of sandstone-rich zones in upper bathyal, deep water environment on south Texas Gulf Coast

We document the results of a 3D seismic investigation undertaken in search of prospective hydrocarbon, sandstone-rich zones within the Eocene Yegua Formation, which is located in a shale-dominated environment in Jackson County, South Texas. Because of the preponderance of shale in this environment, diligent effort and methods were required to identify sandstone-rich zones. First, we used seismic sweetness and instantaneous frequency attributes to identify sandstone-rich zones. This procedure was then followed by a frequency-fusion method to validate results and estimate the thickness of predicted sandstone-rich intervals. Results show that these zones are characterized by low frequencies ranging from 0 to 15 Hz. We interpreted the depositional pattern to be slope channels and slope fans deposited in an upper bathyal environment, trapped by down-to-the-basin synthetic growth faults and shale ridges. The growth faults found within this Yegua deep water setting influence the sandstone-rich zones in two ways: (1) they act as a barrier against which sandstones are trapped and (2) they downfault sediments to deeper water, making recognizing the continuity of the channels difficult. On the basis of frequency fusion, we infer that the thickness of the sandstone-rich zones ranges from 30 to 45 m (100–150 ft). Although sweetness, frequency fusion, and instantaneous frequency attributes can help in identifying sandstone-rich zones in shale-dominated environments, a combination of these attributes and structure is required to determine whether the sandstone-rich zone could be a potential prospect.