Sweet Flavor Research Articles

Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds.

Sweet flour sauce is a traditional fermented condiment in China, known for its distinct sweet and savory flavor profile. During the fermentation process, the dominant bacterial genera were Ralstonia and Bacillus, and the dominant fungal genera were Aspergillus, Issatchenkia, Clavispora, and Zygosaccharomyces. In addition, total acidity (TA) and amino acid nitrogen (AAN) in different fermentation stages were determined by the acidometer titration method, and reducing sugar (RS) was determined by the 3,5-dinitrosalicylic acid method. The correlation network revealed TA, RS, and AAN were closely related to multiple microorganisms. TA showed significant positive correlations with Gluconobacter, Candida, and Clavispora. RS was positively correlated with Geotrichum, and AAN was positively correlated with Methylobacterium-Methylorubrum and Zygosaccharomyces. Correlation network analysis was also conducted to show the significant correlations among 2 bacterial genera, 9 fungal genera, and 16 characteristic volatile compounds. In general, the relationships between fungus and volatiles were more significant, with a wide range of yeasts exerting significant functions in forming flavor compounds, whereas most bacteria were negatively correlated with volatiles. Among fungi, Clavispora and Meyerozyma were positively associated with furfural, methional, 5-methyl-2-phenyl-2-hexenal, 2-isopropyl-5-methylhex-2-enal, and benzeneacetaldehyde. Zygosaccharomyces exhibited strong correlations with acetic acid, 2-furanmethanol, phenylethyl alcohol, and 2-methyl-1-butanol. These findings can be used to better understand and manage the fermentation process, making it possible to improve the quality of sweet flour sauce by enriching key microorganisms. PRACTICAL APPLICATION: During the fermentation of sweet flour sauce, the metabolic activities of microbial communities exerted an important function in forming unique sensory and nutritional properties. These findings revealed significant correlations among microorganisms, vital physicochemical indices, and key volatiles, providing a theoretical foundation for regulating the fermentation process, enhancing product qualities, and developing functional strains.

Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07.

In this work, the functional activities including α-glucosidase, α-amylase, angiotensin converting enzyme (ACE) inhibitory activity, and antioxidant activity of mixed grains (mung beans, cowpeas, and quinoa) fermented with Bacillus amyloliquefaciens SY07 were investigated. The volatile flavor of the mixed grains collected every 12h during 72h-fermentation were further detected as well. The inhibition on α-glucosidase and α-amylase reached up to 89.34% and 50.03% with the sample concentration of 5.17 and 9.38mg/mL, respectively. Moreover, the ACE inhibitory activity reached to 93.66% with the sample concentration of 0.59mg/mL. The antioxidant capacity of the mixed grains, evaluated by ABTS and DPPH radical scavenging capacities and ferric ion reducing power, was also significantly improved (p<0.05) during fermentation. The maximum of ABTS and DPPH radical scavenging capacities increased to 8.64 and 3.21mg TE/g DW, respectively, and the maximum ferric ion reducing power reached to 5.73mg TE/g DW. Twenty-one volatile flavor compounds with odor activity values (OAVs)≥1 were detected, and six key volatile flavor substances were identified by OPLS-DA analysis, namely, isovaleric acid, acetoin, phenylacetic acid, (Z)-2-nonenol, 1-hexanol, and 1-octen-3-ol, with overall strong creamy, sweet, baked-potato, and cocoa flavors upon fermentation. These findings revealed a favorable pathway for B. amyloliquefaciens SY07 to be used to improve the functional and flavor properties of fermented grains, which would also be of great value for further elucidating the mechanism of the formation of the volatile flavor differences and developing novel quality cereal-based products.

Effect of Four Different Initial Drying Temperatures on Biochemical Profile and Volatilome of Black Tea

Background: Black tea processing conditions significantly affect the final taste and flavor profiles, so researchers are now focusing on developing equipment and improving the appropriate processing conditions of major black tea varieties. Methods: Here, we tested the effect of four different initial drying temperatures, i.e., R65 (65 °C), R85 (85 °C), R105 (105 °C), and R125 (125 °C), on the sensory and biochemical profiles and volatilome of the black tea variety “Lishui wild” (LWV). Results: Our results indicate that both 85 and 105 °C are better than 65 and 125 °C for initial drying for 20 min. R105 had the highest sensory evaluation scores due to better shape, aroma, taste, leaf base, thearubigins, theanine, caffeine, and ratio of theaflavins + thearubigins to theaflavins. Both R85 and R105 had higher catechins than R65 and R125. The LWV volatilome consisted of esters (19.89%), terpenoids (18.95%), ketones (11.3%), heterocyclic compounds (9.99%), and alcohols (8.59%). In general, acids, aldehydes, amines, aromatics, ethers, hydrocarbons, phenols, sulfur compounds, and terpenoids accumulated in higher amounts in R85 and R105. The highly accumulated compounds in R105 were associated with green, fruity, sweet, woody, floral, hawthorn, mild, nutty, powdery, rose, and rosy flavors. The main pathways affected are secondary metabolites, sesquiterpenoid and triterpenoid biosynthesis, glycerolipid metabolism, zeatin biosynthesis, phenylpropanoid biosynthesis, ABC transport, glutathione metabolism, etc. Therefore, R105 can be used to achieve the optimal taste, flavor, and aroma of LWV. Conclusions: Overall, the presented data can be used by the tea industry for processing black tea with the most optimum volatile substances, catechins, theanine, amino acids, and other compounds.

Fruit consumption: Exploring consumer demand for exotic fruits in India - Trends and preferences

Exotic fruits, characterized by their unique flavors, vibrant colors and diverse nutritional profiles, have gained significant popularity in the Indian retail market, reflecting changing consumer preferences and a growing awareness of health benefits. This study explores the fruit consumption, import statistics of fruits and consumer preferences for exotic fruits in Coimbatore city, focusing on demographic characteristics, market availability and the intrinsic and extrinsic attributes influencing purchasing decisions. A survey was conducted to assess the demographic profile of exotic fruit consumers, revealing a predominantly educated and diverse group, with a significant proportion aged 31-45 years. Market analysis identified a wide range of imported fruits, highlighting their price points and seasonal availability. A conjoint analysis was performed to understand the importance of various attributes, including fruit appearance, taste, price and packaging size. Results of the study indicate that vibrant colors and competitive pricing are critical factors in consumer choices, with taste preferences favoring mild sweet and tangy flavors. The study also presents utility values for different product combinations, emphasizing the importance of aligning marketing strategies with consumer preferences. Ultimately, this research contributes to the understanding of consumer behavior regarding exotic fruits and offers practical recommendations for stakeholders in the fruit supply chain.

Total lactic acid bacteria, total dissolved solids, and organoleptic properties of cocogurt with the addition of stevia leaf extracts

The term "cocogurt," a combination of the words "coconut" and "yogurt," is commonly used to describe yogurt prepared with coconut milk. Cocogurt is a lactic acid bacteriafermented beverage made from coconut milk that has similar properties to yogurt. Sugar is used as the carbon source in the majority of commercially available fermented beverages. Customers, particularly diabetics, are demanding that food items have lower calorie levels, so sugar, which is known to have a high concentration of calories, is beginning to be avoided as a sweetener in some products. In the case of cocogurt, replacing sugar with stevia leaf extract could be an alternative solution. However, there has yet to be any reporting on the inclusion. This study aimed to determine the effect of adding stevia leaf extract to the total lactic acid bacteria, total dissolved solids, and organoleptic properties of cocogurt. This study involved four treatments and five replications, with additions of stevia leaf extract at varying concentrations (T0 = 0%, T1 = 0.5%, T2 = 2%, and T3 = 3.5%). The materials used in the research were grated coconut, stevia leaf powder, skim milk, and yogurt starter. According to the study's findings, adding stevia leaf extract in various quantities had a significant impact (p&lt;0.05) on the amount of total lactic acid bacteria, total dissolved solids, sweetness, and acidity of cocogurt. The T0 treatment had the most lactic acid bacteria, with an average of 4.47×108 ±0.125 log CFU while the T3 treatment had the least, with 6.61×107 ±0.20 log CFU. Each treatment had at least 107 CFU of total lactic acid bacteria which is the minimum required by the Indonesian National Standard for fermented beverages. The T0 treatment had the lowest total dissolved solid value of 2.92±0.11°Brix and the T3 treatment had the highest total solid value of 3.26±0.17°Brix. Therefore, it can be concluded that cocogurt made with 0.5% stevia leaf extract contained the optimal amount of total lactic acid bacteria, meeting the requirements of the Indonesian National Standard, and had a moderately sweet and sour flavor in terms of sweetness and acidity.

Zooming into CTC black-tea wine metabolites: A GC-MS-based study

This research was designed to propose a report on fermentation metabolomics of CTC (crush-tear-curl) tea wine (TW), a yeast-fermented broth of sugared CTC black tea infusion. The gas chromatography-mass spectrometry analysis of the tea wine revealed the presence of thirty-five metabolites, including the major compound glycerine with some potential antioxidant molecules and other bioactive agents (4H-pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-; furfural; furfuryl alcohol; succinic acid; levulinic acid; palmitic acid; tyrosol, pyruvaldehyde; and 1-hexadecanol). The role of metabolites in the physicochemical, biochemical, and medicinal properties of TW has been discussed. Biomolecules responsible for the flavour of TW were as follows: glycerine derivatives; pyruvaldehyde; furfural; furfuryl alcohol; acetic, levulinic, succinic, and palmitic acids, etc. – which might develop a sweet, caramel-like, astringent, slightly sour and wine-like flavour and taste. Furthermore, on the basis of yeast metabolism, possible biosynthesis pathways of metabolites were designed aiming for fermentation metabolomics. The outcome of this study cross-verified physicochemical, biochemical, and medicinal properties of TW suggesting its acceptability. As the fields of both wine research and tea science continue to evolve, the findings of this study may encourage fermentation technology for product development from tea that may also boost the growth of the tea industry.

Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation.

Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as a functional food, recognized for its high protein content and bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by a panel of 22 trained assessors and the consumer preferences driving the acceptance of Greek yogurt formulations. Samples with higher consumer acceptance were characterized by sensory attributes such as "high texture in the mouth, surface uniformity, creaminess, apparent homogeneity, mouth-filling, grip in the mouth, ease of pick-up with a spoon, milk cream flavor, sweetness, and dairy flavor" (Tukey's test, p < 0.05). These attributes strongly correlated with consumer preferences, underscoring their importance in product optimization. The findings provide a framework for refining Greek yogurt formulations to address diverse market demands, achieving a balance between sensory excellence and practical formulation strategies. This research reinforces the significance of Greek yogurt as a culturally adaptable, health-promoting dietary component and a promising market segment for ongoing innovation.

The Chemoperception of Primary Flavors and its Relationship with Adiposity in Young Adults

Objective: To study the influence of adiposity (measured through anthropometric parameters) on men and women’s perception of basic taste sensations. Method: A quantitative cross-sectional study was conducted that evaluated anthropometric parameters and chemoper-ception levels for sweet, salty, sour, umami, bitter, astringent and overall flavors in 22 university students from the city of Celaya, Gto., Mexico. Results: Subjects were classified into four groups according to their anthropometric parameters (BMI, WHR, and FHI) and gender: men with adequate adiposity (AA), men with inadequate adiposity (IA), women with AA, and women with IA. Anthropometric differences were assessed using Student's t-t est, while patterns between flavor perception and anthropometric indices were analyzed using correspondence analysis. Pearson correlation was used to confirm the relationship. Results indicated a higher prevalence of adiposity in men compared to women. Furthermore, in women, excess adiposity influenced the perception of sour, salty, umami, and astringent flavors. In the case of men with IA, statistically significant alterations were observed in the perception of bitter and sweet flavors. Conclusions: Excess adiposity affects the perception of basic tastes. Furthermore, depending on the distribution of adiposity (type of obesity), the impact varies between men and women, with women being more susceptible to dysgeusia associated with excess adiposity. These findings suggest that the ability to perceive tastes could be related to receptors that also influence the regulation of adiposity.

Impact of the drying process on the flavor characteristics of two economically important laver species, Pyropia haitanensis and Neopyropia yezoensis.

This study investigated the impact of drying process on the flavor profiles of the economically significant Pyropia haitanensis and Neopyropia yezoensis, aiming to clarify how species differences and drying process influence volatile and non-volatile flavor compounds. Using GC×GC-TOFMS and LC-MS, the volatile metabolites, free amino acids (FAAs), and nucleotides were analyzed. A total of 2774 volatile components, including 76 odor-active compounds (OACs), were identified, with aldehydes, ketones, benzenoids, and pyrazines as dominant contributors. The key volatiles responsible for their unique flavor were 2-nonenal, 2-octenal, heptanal, 2-pentylfuran, and 1-octen-3-one. Fresh P. haitanensis exhibited a superior flavor profile due to higher OACs and umami compounds, while high-temperature drying significantly enhanced the umami and sweet flavor notes in N. yezoensis by increasing aromatic volatiles and umami FAAs. These findings demonstrate that species differences and processing methods significantly influence laver flavor, providing valuable insights for improving product quality.

WORKSHOP ON READ BEAN MOCHI CREATION AT SEKOLAH DIAN HARAPAN DAAN MOGOT

Mochi is a traditional food from Japan that is simple and easy to make. This food has a mildly sweet flavour characteristic with chewy and elastic texture. The filling of mochi that is commonly used is red bean paste, the same which we will held class with in SDH Daan Mogot. It is important to held this PKM to increase the skill of SDH students and familiarize the students about red bean which had never been taught before. For the culinary class which will be held in SDH Daan Mogot we hope to invite the students to participate in the class. The students will learn hands on cooking the red bean mochi while being guided by the instructor chef. In this class, the students will be grouped into 5 person group copying the chef instructor. The committee of the culinary class will provide one copy of the recipe for each group, ingredients, certificates, and souvenirs for the students.

Exploring the top five Thai dishes for international travelers: A culinary journey

This research paper examines in depth the magnificence of Thai cuisine by detailing five dishes that define the gastronomical identity of the country for its tourists. It highlights the cultural importance and history behind these dishes to take one on a thorough, gastronomical journey of flavors and diversity that the world of Thai food has in store. From the popular classic, Pad Thai, to the refreshing Tom Yum Goong, the aromatic Green Curry, the luscious Mango Sticky Rice, and the more exotic Massaman, each dish is representative of a different marriage of flavors and traditions that have dominated taste buds since time unknown. This paper goes into depth about what defines the origins, influences, and ingredients of these quintessential Thai dishes. It talks about how preparation, per se, requires art and skill in the right balance of sweet, sour, salty, and spicy-the trademark flavors of Thai dishes. The research unwraps the intricacy of each dish to take readers through an immersive experience of the rich tapestry of Thai heritage and social practices. Besides that, this research will give recipes and ways of cooking, but it also deals with the concept of each dish, hence revealing stories, legends, and rituals that accompany the elaboration and ingestion of these gastronomic jewels. This paper, therefore, endeavors to increase appreciation and build a deeper understanding of Thai food among global travelers-in order to tempt them to indulge in the vibrant flavors and unforgettable stories within each bite. The research study therefore acts as an important guide for any who would seek an authentic culinary tour through the captivating land of Thailand. Be it within Thailand or furthermost parts of the world, the paper arms its readers with the required knowledge and insight into the splendor of Thai delights to truly enjoy every flavor. The research opens an immense world of tastes, traditions, and tales through painful inquiry into aspects of Thai cuisine and invites travelers to experience the culture of Thailand through that universal language called food.

Isolation and Identification of Bacteria Associated with the Spoilage of Cucumis melo (Golden Melon) Sold in Zuba and Gwarimpa Market

Golden melon (Cucumis melo) is a popular fruit consumed in Nigeria, prized for its sweet flavour and juicy texture. However, spoilage caused by microbial contamination is a major concern, particularly in markets like Zuba and Gwarinpa, where improper handling and storage practices are common. This study aimed to isolate and identify bacteria associated with the spoilage of golden melon sold in Zuba and Gwarinpa markets in Abuja, Nigeria. Samples were collected and analysed for proximate, bacteria, pathogenicity test and antibiogram susceptibility analysis using standard methods and procedures. The results revealed a diverse bacterial population associated with the spoilage of golden melon, including species of Enterobacteriaceae, Pseudomonas, Escherichia coli, Proteus mirabilis, Klebsiella pneumoniaae, Enterobacter aerogenes, Shigella sp, Salmonella sp. All the bacteria species were positive to pathogenicity test except Enterobacter aerogenes, which test negative. To conclude, this study provides valuable insights into the bacterial diversity associated with the spoilage of golden melon in Zuba and Gwarinpa markets. The findings underscore the importance of implementing proper hygiene and storage practices to minimize microbial contamination and extend the shelf life of golden melon.

Features of disposable e-cigarettes and their association with pricing and consumer preference: Evidence from web data of US online stores.

Disposable e-cigarettes designed for one-time use are the most popular option among youth users in the United States (US). Product-level data (e.g., sales prices, flavors) of disposables in the online market are lacking. This study aims to identify key characteristics of online disposables and estimate their association with pricing and consumer preferences. Data analysis using detailed features of 2320 unique e-cigarette disposable products scraped from the websites of five US online vape shops. Product size was measured as volume in milliliter (ml) or number of puffs. Sales prices were standardized as price per ml volume and price per puff. Consumer preferences were measured by the total number of reviews for each product, and (when a product was reviewed) by the numeric rating it received, which ranged from 1 to 5 stars. Key product features included battery capacity (mAh), nicotine concentration (mg/ml), explicit marketing claims of nicotine salt and synthetic nicotine products, and product primary flavor (fruit, tobacco, sweet, menthol, alcohol, etc.). Number of consumer reviews (3.92 [range = 0,72]) and numeric ratings (4.51 [1, 5]) were statistically significantly higher for disposables with higher nicotine concentration. While the average unit price of disposables in dollars (13.95 [1.99, 129.99]) sold in online stores was similar to those in brick-and-mortar stores, online products on average had lower price per ml (1.93 [0.07, 20.00]) due to volume discounts. Number of reviews and ratings were statistically significantly higher for fruit and sweet flavors (coefficient = 0.17, p < 0.05), compared with alcohol flavors (coefficient = -0.07, p < 0.05). Compared with products with a battery capacity ≤500 mAh, consumers gave 30% to 78% fewer reviews (p < 0.001) and 4% to 7% lower ratings (p < 0.01) for products with a battery capacity >500 mAh. In US-based online vape shops, disposable e-cigarettes with higher volume sizes are associated with lower prices, suggesting that price discounts for disposables primarily take the form of volume discounts. Consumers appear to prefer disposable e-cigarettes with lower capacity batteries, high nicotine concentrations, no synthetic nicotine, and fruit/sweet flavours.

An update of a systematic review and meta-analyses exploring flavours in intervention studies of e-cigarettes for smoking cessation.

To determine patterns of e-cigarette flavour use (sweet, tobacco, menthol/mint) in interventional studies of e-cigarettes for stopping smoking, and to estimate associations between flavours and smoking/vaping outcomes. Update of secondary data analyses, including meta-analyses subgrouped by flavour provision and narrative syntheses, incorporating data from January 2004 to February 2024. Eligible studies were identified from a Cochrane review. Studies provided adults who smoked cigarettes with nicotine-containing e-cigarettes for smoking cessation and provided data on e-cigarette e-liquid flavour use. Outcomes included participants' flavour use measured at any time, plus smoking abstinence, abstinence from all tobacco or commercial nicotine products and allocated product use at 6months or longer, reported as risk ratios with 95% confidence intervals. We assessed risk of bias using the Cochrane Risk of Bias 1 tool. We included 25 studies (n = 16 748); 21 contributed to subgroup meta-analyses and 18 provided flavour choices. We judged 15 studies at high, seven at low and three at unclear risk of bias. In studies where participants had a choice of flavours, some switching between flavours occurred (five studies). A preference for sweet (including fruit) flavours over tobacco and menthol was indicated (in 6 of 11 studies); however, there were differences across studies. Subgroup meta-analyses showed no clear associations between e-liquid flavours provided and smoking cessation or study product use. One included study randomised participants to two different flavour conditions and found similar cessation rates and long-term e-cigarette use between arms at 12 months. Some people using e-cigarettes to quit smoking switch between e-cigarette flavours during a quit attempt. Sweet flavours may be preferred overall, but this may differ depending on context. Based on intervention studies, there is no clear association between the use of e-cigarette flavours and smoking cessation or longer-term e-cigarette use, possibly due to a paucity of data.

Quality Evaluation and Shipping Export Potential of ‘Eliteggul’ Korean Melon (Cucumis melo var. makuwa) to Singapore Using MAP Technology

Korean melons (Cucumis melo var. makuwa), which have a short shelf life and are prone to browning, face challenges when exported over long-distance via maritime shipping. However, the high firmness and low suture browning rate of the ‘Eliteggul’ cultivar suggest its potential suitability for long-distance export. This study aimed to evaluate the export suitability of ‘Eliteggul’ by comparing it to the widely grown cultivar ‘Alchankkul’. Consumer preferences were assessed based on fragrance, sweetness, overall preference, appearance, and firmness. Both cultivars were grown and harvested in a commercial greenhouse in Seongju-gun, South Korea. After being treated with modified atmosphere film, the fruits were stored at 6 °C for 1 day, transported to Singapore in a shipping container at 7.4 °C for 13 days, and distributed at 22 °C for 3 days. After 14 days of storage, analysis in Singapore showed that ‘Eliteggul’ maintained a significantly higher firmness at 12.9 ± 0.3 kg·cm2 compared to ‘Alchankkul’, which showed firmness at 8.1 ± 0.4 kg·cm2. Additionally, ‘Eliteggul’ exhibited less browning on the white sutures at 1.3 ± 0.1, indicating better preservation of its quality than ‘Alchankkul’, at 2.0 ± 0.3. Even at 14 + 3 days, ‘Eliteggul’ maintained a firmness of 12.8 ± 0.2 kg·cm2, which was significantly higher than that of ‘Alchankkul’, which showed a firmness of 7.7 ± 0.5 kg·cm2. Consumer preference surveys (n = 78) conducted in the local market revealed that customers favored the fragrance and sweetness of ‘Alchankkul’. Correspondingly, an analysis of volatile organic compounds (VOCs) from melon juice using a Twister stir bar method showed that ‘Alchankkul’ had significantly higher levels of ethyl(methylthio)acetate, ethyl propanoate, and benzyl alcohol, known to contribute to a sweet flavor. Furthermore, a thermal desorption tube VOCs test indicated that hexyl acetate and 2-methylbutyl 2-methylbutyrate were also significantly higher in ‘Alchankkul’. Despite this result, there was no significant difference in the overall preference scores between the two cultivars. This study indicates that ‘Eliteggul’, with a superior firmness, reduced browning, and high consumer acceptance, is ideal for long-distance export, offering foundational data to bridge the research gap in export-oriented melons and support the broader distribution of Korean cultivars.

STUDY ON THE SENSORY CHARACTERISTICS OF MILK CANDY AMONG DIFFERENT AGED GROUP CONSUMERS OF BANGLADESH

Milk candy contains calcium with other essential nutrients, which make it a potential food supplement for adults and children. The present study was designed to characterize the sensory properties of flavored milk candies. A trained panelist evaluated three milk candies (plain, chocolate, and coffee) using a 15-cm line scale. Three hundred and thirty five adult consumers evaluated the acceptability of three types flavored milk candy on the basis of appearance, shape, texture, aroma, flavor, sweetness, and overall liking. Ninety two children evaluated the acceptability on the basis of overall liking of chocolate and plain flavored milk candies. Evaluations of the flavored milk candies revealed that they were different, based on descriptive sensory attributes. Buttery aroma and caramel aroma were considerer’s discriminating attributes, while sweet and cooked flavors were considerer’s least discriminating. Taste, specific flavor, overall liking and aroma were the critical factors for acceptability of the products. Children liked the chocolate flavored milk candy better than the plain one. There were no significant differences between evaluation by children and adults for chocolate and plain milk candy respectively. It was observed that the consumers accepted the calcium enriched flavored milk candies.

Enhancement of Seed Germination and Seedling Growth of Korarima (&amp;lt;i&amp;gt;Aframomum corrorima&amp;lt;/i&amp;gt;) at Humid Tropical Climatic Conditions

Korarima (Aframomum corrorim) (is an indigenous spice and cash crop in Ethiopia. Korarima seed has less peppery pungent taste, and milder, sweeter flavor. Potentially it grows under the natural forests in the south and southwestern parts of the country where coffee potentially grow. But the crop shows delayed seed germination and poor field emergency at growing area. So obtaining fast seed germination and intact seedling is the main concern for farmers. The objective of this trial was to assess the potential of seed treatment chemicals on seed germination and seedling development of korarima. The trial was organized in completely randomized design with three replications. Analysis of Variance was done using statistical analysis software. Treatment means were separated using LSD at 0.05 probability level of significance. The results of the trial was designated that korarima seed germination and seedling development were significantly (P ≤ 0.05) enhanced by pre sowing seed treatment. The supreme seed germination value (83.25%) was shown by korarima seeds soaked with 80% alcohol for 30 min, whereas the lowest seed germination (47.53%) was seen from seeds soaked with 10% H&amp;lt;sub&amp;gt;2&amp;lt;/sub&amp;gt;SO&amp;lt;sub&amp;gt;4&amp;lt;/sub&amp;gt; for 5 min. Based on these result, it can conclude pre-sowing seed treatment of Korarima enhanced seed germination and intact seedling development of korarima.

Changes in taste perception in elderly population and its potential impact on oral health: a systematic review with meta-analysis.

Gustatory function plays a fundamental role in various aspects related to nutrition and health, and the decline in taste perception can result in a series of adverse consequences. This is expected with aging due to a decrease in taste buds and other conditions, leading to systemic and oral diseases. We aimed to compare taste sensitivity in the elderly population vs. adults. This systematic review was reported according to PRISMA guidelines. The search was performed in four databases, as well as in grey literature. The risk of bias was assessed using the JBI's critical appraisal tools for observational studies. A meta-analysis with subgroups according to each flavor was conducted to obtain differences in means for adults vs. elderly (random-effects model). Out of the 5,660 studies retrieved, 18 observational studies were included, representing a total of 1,680 aged 18-59 years and 1,048 aged ≥ 60 years. Elderly individuals need higher concentrations to distinguish flavors compared to adults. In a qualitative analysis, all flavors showed differences between the groups, with sweet flavor being the easiest to recognize and the thresholds between the groups not being highly discrepant. However, in the meta-analysis, statistical differences were observed for sweet, salty, and umami flavors, while there were no statistical differences for sour and bitter flavors between the groups. There are significant differences for distinguishing sweet, salty, and umami flavors between adults and elderly. Bitter and sour flavors did not exhibit differences in elderly. https://www.crd.york.ac.uk/prospero/display_record.php?RecordID=463873, PROSPERO (CRD42023463873).

Artificial Sweeteners in US-Marketed Oral Nicotine Pouch Products: Correlation with Nicotine Contents and Effects on Product Preference.

Artificial sweeteners, sucralose and acesulfame-k, are listed as ingredients of oral nicotine pouches (ONPs), a product category with rapidly growing market share. The exact quantities of these sweeteners in ONPs remain unknown. Artificial sweeteners in ONPs may reduce aversion, facilitate initiation and encourage consumption behavior. Sucralose and acesulfame-k contents in major US-marketed ONP brands (Zyn, on!, Velo) were determined by Liquid-Chromatography-Mass-Spectrometry. Sweetener effects on aversion and consumption of ONP's were modeled in single- and two-bottle drinking tests, offering mice ONP extracts calibrated to contain nicotine levels similar to saliva of people who use smokeless tobacco. To examine the contribution of sweet taste perception, consumption behavior was compared between wild-type and sweet-taste receptor deficient mice (Tas1r2-/-). Acesulfame-K was detected in on!, Zyn and Velo ONPs (~0.3 to 0.9mg/pouch), including products marketed as "Unflavored" or "Flavor ban approved". In Velo ONPs, sweetened with sucralose (~0.6 to1.2mg/pouch), higher nicotine strength products contained higher sucralose levels. Tas1r2-/- mice consumed less ONP extracts than wild-type mice in both sexes. ONP extracts with both higher nicotine and sweetener strengths were tolerated by wild-type mice, but produced stronger aversion in Tas1r2-/- mice. ONPs contain significant amounts of artificial sweeteners acesulfame-k and sucralose, with some brands adding more sweetener to higher nicotine strength ONPs. In mice, artificial sweeteners, at levels present in ONPs, increase nicotine consumption. Increasing sweetener contents facilitate consumption of higher nicotine strength ONPs. Sweetness imparted by sweetener addition to ONPs likely reduces aversive sensory effects of nicotine and other ONP constituents. Artificial sweeteners such as acesulfame-K or sucralose reduce aversion and likely facilitate consumption of ONPs. The marketing of some artificially sweetened ONPs as "Unflavored" or "Flavor ban-approved" suggests that the tobacco industry rejects sweet taste as a determinant for the presence of a characterizing flavor. Sweetness as imparted by artificial sweeteners in tobacco products needs to be addressed by regulators as a component of a characterizing flavor, with the aim to reduce product appeal and initiation by never users, and especially youth attracted to sweet flavors.

Solvent-free synthesis of citronellyl acetate using Fermase: Optimization, kinetics and RSM studies

Citronellyl acetate is a flavor ester with a fresh fruit aroma and a fruity, sweet flavor. The current study illustrates the synthesis of citronellyl acetate via a transesterification reaction of citronellol and vinyl acetate in a solvent-free system with the help of biocatalyst Fermase. The effect of various parameters affecting the reaction, including reactant mole ratio, enzyme loading, temperature, and agitation speed, was studied to obtain the maximum conversion of citronellol. Under optimized conditions with a 1:10 mole ratio of citronellol to vinyl acetate, 3% (w/w) enzyme loading with respect to citronellol, 300 RPM agitation speed, and 60 °C temperature, a maximum conversion of 99.8% was achieved in 2 h reaction time. The enzyme was reused for six reaction cycles, retaining 85% of its activity. Various kinetic models for enzymatic reactions were explored and validated. The ping-pong bi-bi model with both substrate inhibition gave the best fit for the experimental data. Optimization studies were also conducted using the response surface methodology to observe the interaction of various parameters.