Taste Quality Research Articles

Artificial Simulation of Saliva's Astringency Removal Effect on Squid

Astringency is a common issue in squid processing and consumption. Various techniques such as soaking in salt water, adding acids, and using enzymes have been used to eliminate astringency. However, these methods have their limitations, and the search for a better solution is ongoing. In recent years, ultrasound technology has been proposed as an effective method for removing astringency in squid. This study used four proteins, including lysozyme, bovine serum albumin, collagen, and whey protein, to simulate saliva in the human oral cavity. This study aimed to determine the removal effect of squid astringency after saliva soaking and ultrasound treatment. Physicochemical indicators such as polyphenols and flavonoids, antioxidant activity, relative polymerization degree, and solution zeta potential were used as physicochemical indicators. Sensory evaluation and volatile salt nitrogen content were used as quality indicators of squid. The results indicated that artificial simulated saliva treatment significantly reduces polyphenols and antioxidant activity in squid muscle, reduces the content of volatile base nitrogen, eliminates the astringency of squid, and improves the taste and overall quality of squid. The technique of using ultrasound technology and artificial simulated saliva is a scientific and effective method for removing astringency in squid. This method has several advantages over traditional methods, including being a non-invasive method that does not require adding any chemicals, making it an environmentally friendly solution. The use of ultrasound technology allows for removing astringency in a shorter time than traditional methods. Finally, the technique is cost-effective and easily scaled up for industrial applications. In conclusion, using ultrasound technology and artificial simulated saliva treatment is a promising method for removing astringency in squid. The technique effectively removes astringency in squid muscle, improves the taste and overall quality of the squid, and is a non-invasive, environmentally friendly, cost-effective solution that can be easily scaled up for industrial application.

Role of "Business Model Canvas" (BMC) In Improving Omzet, Comparative Analysis Approach of Beginner Enterpreneurs in the Field of Creative Economy

An established business must first have a comprehensive plan, including a vision, mission, and goals to be achieved, including increasing turnover and profits and then be able to map out what the company wants and needs with its resources. BMC Strategic Planning (BMC) is a business plan model that explains goals, capital, and efforts to achieve your goals comprehensively. This planning strategy effectively minimizes failure because all risks have been mapped. In some startups, formulating a BMC is a necessity, considering that most startup companies have a risk of failure in the first 5 years. Therefore, this research wants to see the extent of BMC's role in increasing the turnover of novice entrepreneurs in creative industries that have been established for 5 years by comparing turnover before and after using BMC for 3 consecutive years. The results show that the application of BMC to budding entrepreneurs in the creative economy sector has increased their turnover by 22.82% compared to before using BMC. The highest increase in turnover was in the culinary sector, reaching 26.36%, followed by F&B at 25.05%, fashion at 23.9%, and beverages at 22.74%. The BMC elements are dominant because they prioritize the quality of taste (food and drinks) as well as the quality of packaging and clothing design, key activities, and key partners to build value propositions, then supported by accurate market segmentation and customer relationships followed by intensive promotion (Channel) so that a revenue stream occurs, in the form of increased sales (Omzet).

Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum (Sciaenops ocellatus) Through Inland Low Salinity Saline-Alkaline Water Culture.

The red drum (Sciaenops ocellatus), a globally significant marine aquaculture species, boasts formidable osmoregulatory capabilities and remarkable adaptability to low salinity, making it an ideal candidate for commercial cultivation in inland low salinity saline-alkaline waters. However, studies on the fundamental nutritional composition and flavor quality of S. ocellatus in these inland low salinity saline-alkaline waters remain unreported. This study delves into the impact of inland low salinity saline-alkaline environments on the basic nutritional components and nonvolatile flavor substances (including free amino acids and free nucleotides) in the muscle tissue of S. ocellatus. The findings reveal that redfish cultivated in these conditions exhibit a significant increase in the crude fat, ash, and protein content in their dorsal muscle tissue, coupled with a decrease in moisture content (p < 0.05), indicating an enhancement in the nutritional value of the dorsal muscle tissue. Furthermore, this cultivation environment significantly elevates the content of free amino acids in the muscle tissue (p < 0.05), particularly those contributing to umami and sweet tastes, while reducing the relative content of bitter amino acids. Although the total content of free nucleotides decreased, the equivalent umami concentration (EUC) in the muscle tissue markedly increased (p < 0.05) due to the synergistic effect of umami amino acids and flavor nucleotides, enhancing the umami taste characteristics. Therefore, inland low salinity saline-alkaline aquaculture not only elevates the nutritional value of S. ocellatus muscle tissue but also improves its umami flavor characteristics. This discovery opens new perspectives for further research into the impact of inland low salinity saline-alkaline environments on the flavor properties of marine animals.

Analisis Sifat Fisik dan Daya Terima Bubble (Tapioca Pearl) dengan Penambahan Puree Bit (Beta Vulgaris)

The innovation of making bubble with the addition of beet puree can be one way to improve the quality of texture, taste and nutrition of bubble. To get a chewy bubble texture, it require a long boiling time to cook through inside. One way to reduce this weakness is to use beetroot as the raw material for bubble. Beetroot have a high starch content which causes increased elasticity in the dough. The starch contained in beets really helps the starch gelatinization process. The method used is an experimental method with three types of treatment, which bubble with the addition of 60%, 80% and 100% beet puree. The validity test conducted using organoleptic tests on five expert panelists with six aspects, that is color, chocolate aroma, beet aroma, sweetness, beet taste and texture. Based on the results of the analysis, bubble with the addition of 60% beet puree is superior in various aspects of assessment so it is concluded that bubble with the addition of 60% beet puree is the product with the best organoleptic quality. Physical test is done by measuring the weight and diameter of the bubble before and after boiling with 3 repetitions. The analysis results showed that the average bubble weight is 457.3 mg, while the average bubble diameter is 8.74 mm. Consumer acceptence test was conducted using hedonic test (favorability test) on 30 panelists. The results of the favorability test showed that bubble with the addition of 100% beet puree was most liked. Analysis result show that the addition of beet puree to bubble has no real effect or difference.

Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods

UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing methods. The total phenolic content ranged from 34.44 to 44.42 mg/g DW, the e-tongue results revealed the strongest umami sensor response value in the sample prepared with traditional dry processing, while the samples prepared via honey processing II had the strongest astringency sensor response value. Metabolomics analysis identified 221 differential metabolites, with higher contents of amino acids and derivatives within dry processing II sample, and increased contents of lipids and phenolic acids in the honey processing III sample. The astringency and aftertaste-astringency of the coffee samples positively correlated with the trigonelline, 3,5-di-caffeoylquinic acid and 4-caffeoylquinic acid content. The results contributed to a better understanding of how the primary processing process affects coffee quality, and supply useful information for the enrichment of coffee biochemistry theory.

QUALITY PROPERTIES OF GLUTEN-FREE BOZA PRODUCED WITH BUCKWHEAT (Fagopyrum esculentum) AND TEFF (Eragrostis tef) FLOUR

Boza is a traditional Turkish fermented cereal beverage and typically can be produced from wheat, corn, rice, or millet. This paper aims to significant contribution to the limited availability of gluten-free boza. Gluten-free boza was obtained from buckwheat and teff flour as natural gluten-free ingredients, instead of wheat flour in this study. The results showed that gluten-free boza has more dietary fiber, protein, potassium, magnesium, manganese, phosphorus, and zinc. Substituting gluten-free flour decreased the boza’s viscosity, yet this decrease did not affect the sensory analysis results (p&gt; 0.05). Also, the results of microbiological analyses of boza demonstrated that BUB had the highest number of LABs of all the gluten-free boza. According to the results of the sensory analysis, panelists rated the gluten-free boza with buckwheat and teff flour highest in terms of flavor and general taste characteristics. We conclude that these gluten-free flours can be effectively used in boza production.

Strategies to promote the dietary use of pigeon pea (Cajanus cajan L.) for human nutrition and health

AbstractPigeon pea (Cajanus cajan L.) is one of the most important legume crops grown in subtropical and tropical regions with high nutritional quality. However, the consumption of pigeon pea is very limited worldwide owing to its high level of anti‐nutrients, hard texture, and unpleasant characteristic taste. The present review summarized the nutritional profile and health benefit of pigeon pea with special attention to its bioactive phytochemicals (e.g., cajanin, cajanol, and cajaninstilbene acid). Furthermore, some aspects that can help promote the application of pigeon pea in foods were highlighted from the perspectives of physical (i.e., thermal, extrusion, and ultrasound‐assisted), chemical (i.e., chemical modification and enzymatic hydrolysis), and biological treatment (i.e., sprouting and fermentation). The primary impact of physical methods was confined to the mitigation of anti‐nutrients. Chemical approaches were less explored and mainly targeted on the modification of starch and protein in pigeon pea. In contrast, the biological methods were found to decrease the level of anti‐nutritional factors, increase the production of bioactive phytochemicals, and improve the sensory properties of pigeon pea. Therefore, biological methods, especially sprouting techniques, are considered to be more promising.

Quality analysis and antioxidant activity of different types of tea powder

As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, Huangjinya green TP, oolong TP, black TP and Pu-erh TP were used as the research objects. Our results showed that total scores of sensory evaluation of unfermented TPs were higher than those of fermented TPs, whilst the colour of those unfermented TPs was more bright. Furthermore, taste attributes showed that sweetness was conducive to the formation of the taste of black TP, and aftertaste-bitterness was beneficial to matcha and Pu-erh TP. Umami was suggested as a vital contributing factor to the mellow taste of Huangjinya green TP, while sourness and bitterness were not propitious to form the taste quality of tea powder. The non-volatile quality components analysis revealed that tea powders with more fermentation usually contained fewer amino acids and catechins, but glutamate and gamma-aminobutyric acid were higher in black TP than in oolong TP. Theanine, glutamic acid and arginine were the main iconic components affecting the amino acid composition of different types of tea powder in our study. Meanwhile, the contents of ester catechins (ECG, EGC, EGCG) in black TP and Pu-erh TP were significantly lower than those in green TP and oolong TP. In addition, the free radical scavenging ability of unfermented TPs were stronger than that of fermented TPs. Therefore, to maximize the health benefits and sensory attributes of different types of TP, the use of unfermented tea powder is recommended. However, different manufacturing process of tea powder can enrich the taste of tea foods, thus giving people more choices.Graphical

Bioactive polyphenolic compounds and antioxidant potentials of two leafy vegetables in Bangladesh: the Momordica charantia and the Ipomoea aquatica

Momordica charantia and Ipomoea aquatica leaves are two green leafy vegetables in Bangladesh that are commonly consumed considering their characteristic taste and abundant availability in nature. The aim of this study was to determine the available bioactive phenolic constituents as well as total flavonoid content (TFC), tannin content (TTC), phenolic content (TPC), antioxidant activity (TAA) and DPPH radical scavenging activity (IC50) of the ethanolic extracts of M. charantia (MCE) and I. aquatica (IAE). HPLC–DAD and UV–visible spectrophotometer were used to determine the phenolic compounds and antioxidant properties, respectively. In this study, TFC, TTC, TPC, TAA and IC50 values were in the order of IAE (40.73 ± 1.0 mg QE/g) > MCE (34.60 ± 0.46 mg QE/g); MCE (40.93 ± 0.70 mg TAE/g) > IAE (31.13 ± 0.42 mg TAE/g); MCE (27.76 ± 0.58 mg GAE/g) > IAE (21.29 ± 0.43 mg GAE/g); MCE (52.03 ± 0.21 mg AAE/g) > IAE (40.77 ± 0.15 mg AAE/g) and MCE (333.22 ± 67.37 µg/mL) > IAE (560.74 ± 10.25 µg/mL). M. charantia ethanolic extracts contained five hydroxycinnamic acid: ferulic acid, chlorogenic acid, p-coumaric acid, rosmarinic acid and cinnamic acid; five flavonoids: epicatechin, quercetin, catechin, rutin hydrate and myricetin; two hydroxybenzoic acid: gallic acid and vanillic acid; and one phenolic aldehyde: vanillin. Whereas, I. aquatica extracts possessed four hydroxycinnamic acid: chlorogenic acid, p-coumaric acid, trans-ferulic acid and trans-cinnamic acid; four flavonoids: epicatechin, quercetin, catechin, and rutin hydrate; two hydroxybenzoic acid: gallic acid and vanillic acid; and one phenolic aldehyde:vanillin. These underutilised sources of leafy vegetables may be used to develop functional foods by emphasising their remarkable bioactive components.Graphical

Food drugs as drivers of therapeutic knowledge and the role of chemosensory qualities

Ethnopharmacological relevanceChemosensory qualities of botanical drugs are important cues for anticipating physiologic consequences. Whether a botanical drug is used for both, food and medicine, or only as medicine depends on taste preferences, nutritional content, cultural background, and the individual and overall epidemiological context. Material and methodsWe subjected 540 botanical drugs described in De Materia Medica having at least one oral medical application to a tasting panel. The 540 drugs were grouped into those only used for medicine (388) and those also used for food (152). The associations with chemosensory qualities and therapeutic indications were compared across the two groups. We considered 22 experimentally assessed chemosensory qualities and 39 categories of therapeutic use groups. We wanted to know, 1): which chemosensory qualities increase the probability of an orally applied botanical drug to be also used for food ? 2): which chemosensory qualities augment the probability of an orally applied botanical drug to be only used for medicine? and 3): whether there are differences in therapeutic indications between orally applied botanical drugs also used for food (food drugs) and botanical drugs applied exclusively for medicinal purposes (non-food drugs) and, if yes, how the differences can be explained. ResultsChemosensory qualities augmenting the probability of an orally applied botanical drug to be also used for food were sweet, starchy, salty, burning/hot, fruity, nutty, and cooling. Therapeutics used for diarrhoea, as libido modulators, purgatives, laxatives, for expelling parasites, breast and lactation and increasing diuresis, were preferentially sourced from food drugs while drugs used for liver and jaundice, vaginal discharge and humoral management showed significant negative associations with food dugs in ancient Greek-Roman materia medica. ConclusionTherapeutics used for ailments of body organs involved in the digestion of food and the excretion of waste products showed a tendency to be sourced from food drugs. Arguably, the daily consumption of food offered the possibility for observing post-prandial physiologic and pharmacologic effects which led to a high therapeutic versatility of food drugs and the possibility to understand benefits of taste and flavour qualities. The difference in chemosensory qualities between food drugs and non-food drugs is demarcating the organoleptic requirements of food rather than that of medicine.

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health.

The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

Characteristics of new varieties and elites of domestic apple trees in the Samara Region

Hybrid seedlings of domestic apple trees for scab resistance were selected at the age of 1–2 years in a breeding nursery after their artificial infection. Transplanted into a breeding garden, the selections were immediately evaluated for winter hardiness, resistance to low extreme temperatures and other factors of the winter period. At the age of 9–10, they were allocated to the elite in terms of taste and fruiting. Elite plants with signs of better taste and high yield from among stable hybrids were selected in the field and on a tasting commission. The qualities of taste and fruiting were dominant in determining the culture of hybrid apple trees in the continental climate characteristic of the Samara Region. Elite seedlings were grown in a nursery on a semi-dwarf rootstock 54–118 and transplanted two-year-olds into a collection garden for primary variety study. The observations were carried out at the Scientific Research Institute of Horticulture and Medicinal Plants «Zhigulevskie Sady» in the village of Malaya Tsarevshchyna. The variety study included a visual and tasting assessment of fruit quality (appearance, taste, size, pulp structure), yield, character, stability and type of fruiting of the tree, assessment of crown shape, general condition of trees, stability of scab resistance and hardiness, and others.

Еволюційні зміни сірої української породи

The article presents the macro- and micro-evolutionary changes of the Gray Ukrainian breed over the past 100 years, which can be used in breeding and selection to preserve the existing gene pool population and in its further use, and can be useful in the breeding process not only in Ukraine, but also in other countries. At the same time, animals and even families that were weak, sickly and did not meet the requirements of the program of its development and preservation were ranked off and not used in breeding. Compared to similar animals that left the herd, it was possible to improve some external indicators in the historical aspect: body length, hips width, and chest girth, which influenced the cattle live weight. The important fact is that it is characterized by high reproductive properties (yield of calves is 97–98 per 100 cows, which is not found in any specialized meat breed in the world) and excellent maternal qualities. At the same time, a strong constitution, resistance to diseases, small fetus size and good adaptation to a dry hot climate, pasture-free maintenance and ecological fodder and technological conditions of the steppe zone of Ukraine were preserved. During the extended period of raising animals, the gray Ukrainian breed is not inferior to the classic meat breeds of the world in terms of fattening quality (30-month-old bulls on fattening more than 1000 g/day) and slaughter performance — the slaughter yield has increased to 60%. Beef is rated at 4.5 points on a 5-point scale in terms of culinary and taste qualities, it has the meat marbling which attracts the processor company and the consumer. The skin of animals is highly valued: already at the age of one year, the skin of bulls is marked as heavy (over 25 kg), which allows to use it for the high-quality products manufacture. Due to the set of economically useful characteristics, gray Ukrainian cattle are classified as meat and contribute to the establishment of state meat cattle breeding.

Heating uniformity improvement of the intermittent microwave drying for carrot with simulations and experiments

AbstractHeating uniformity is always a concern in microwave drying for foodstuff, where unsatisfied product quality could be caused by over‐ or inadequate‐heating. To deal with this concern, multi‐physics field rotation simulation models and intermittent microwave drying modes were designed and evaluated in this study. Four drying modes with different intermittent time ratios (R1/2, R1/3, R1/4, and R1/5) were first applied in drying experiments. Their effects on temperature distribution, drying characteristics, and quality aspects (chromatic aberration, rehydration ratio, vitamin C content, and sensory evaluation) for carrot samples were compared and analyzed. The results revealed that the carrot quality in R1/4 mode drying was increased by up to 64% in comparison with the other three modes. The root‐mean‐square error of the moisture ratio was maintained at a lower value, and a better consistency was also achieved in R1/4 mode. To further improve the drying performance and efficiency, a novel stage intermittent‐time control strategy was attempted, that is, an appropriate strategy was used in each drying stage. With this method, the best drying effect could be obtained. The above work can promote a deeper understanding of the drying kinetic and provide novel operation strategies in the microwave drying of food products.Practical applicationsA multi‐physics field rotational simulation model (MFRSM) coupled with an intermittent microwave drying process, including electromagnetic heating, heat, and mass transfer, was developed to characterize the drying process of rotating samples in an intermittent microwave dryer. The MFRSM was helpful to analyze the continuous microwave drying process of the sample and deepen the understanding of the internal heat and mass transfer process of the sample. Four modes with different intermittent schedules were designed, and simulation models were also established. The drying characteristics in different modes were analyzed; a long intermittent time could affect the drying efficiency on account of the driving force, while a short intermittent time would reduce the product quality because of the continuous high temperature. R1/4 mode was founded in terms of drying efficiency and drying quality. An optimized stage intermittent‐time control strategy (R‐IO mode) was designed. The drying time in the three stages was shortened by 25% in total compared with R1/4 mode. Meanwhile, the vitamin C retention, the taste quality of the dried products were improved. These works are expected to provide benefits for the understanding of the intermittent microwave drying modes on drying kinetic using the MFRSM. It can also be useful in the development of an IMD for food materials.

Characterization of Amino Acid Composition, Nutritional Value, and Taste of Fruits from Different Actinidia arguta Resources

The nutritional value and flavor and texture characteristics of fruits from different Actinidia argute resources were scientifically evaluated and compared. Using 35 A. arguta fruits as materials, the amino acid composition and content were determined by an automatic amino acid analyzer, and differentiation analysis, amino acid nutritional value evaluation, TAV flavor analysis, correlation analysis, PCA comprehensive evaluation, and cluster analysis were conducted to clarify the diversity of A. arguta resources in terms of amino acid content, composition, and flavor characteristics. Analysis of differential results showed that the A. arguta resource fruits contained 17 amino acids with a total amino acid content of 384.20∼2590.56 mg/100 g. The results of the nutritional value evaluation showed that the Leu of the fruits of the A. arguta resources all conformed to the ideal model proposed by FAO/WHO, and the Leu content of all the resources exceeded the human body’s needs, and it was also found that the first limiting amino acid of the Actinidia argute resources was Ile and the second limiting amino acid was Lys. TAV of the flavor-presenting amino acids was calculated to evaluate the flavor-presenting taste characteristics, and the amino acids that influenced the flavor of A. arguta fruit were Glu and Cys. PCA showed that the 2 principal components could better reflect the comprehensive information of amino acids in A. arguta, and the cumulative variance contribution rate was 87.88%, which could represent the main trend of amino acids in A. arguta. A comprehensive amino acid evaluation model was established, and the composite scores indicated that the top 5 excellent resources were S4, S10, S18, S25, and S30. Hierarchical cluster analysis classified the 35 A. arguta resources into 4 categories, which better reflected the differences in amino acid content and composition, nutritional value, and taste characteristics among A. arguta fruits from different collection sites.

Comparison of energy intake in critical illness survivors, general medical patients, and healthy volunteers: A descriptive cohort study.

Intensive care unit (ICU) survivors have reduced oral intake; it is unknown whether intake and associated barriers are unique to this group. To quantify energy intake and potential barriers in ICU survivors compared with general medical (GM) patients and healthy volunteers. A descriptive cohort study in ICU survivors, GM patients, and healthy volunteers. Following an overnight fast, participants consumed a 200 ml test-meal (213 kcal) and 180 min later an ad libitum meal to measure energy intake (primary outcome). Secondary outcomes; taste recognition, nutrition-impacting symptoms, malnutrition, and quality of life (QoL). Data are mean ± SD, median (interquartile range [IQR]) or number [percentage]). Twelve ICU survivors (57 ± 17 years, BMI: 30 ± 6), eight GM patients (69 ± 19 years, BMI: 30 ± 6), and 25 healthy volunteers (58 ± 27 years, BMI: 25 ± 4) were included. Recruitment ceased early because of slow recruitment and SARS-CoV-2. Energy intake was lower in both patient groups than in health (ICU: 289 [288, 809], GM: 426 [336, 592], health: 815 [654, 1165] kcal). Loss of appetite was most common (ICU: 78%, GM: 67%). For ICU survivors, GM patients and healthy volunteers, respectively, severe malnutrition prevalence; 40%, 14%, and 0%; taste identification; 8.5 [7.0, 11.0], 8.5 [7.0, 9.5], and 8.0 [6.0, 11.0]; and QoL; 60 [40-65], 50 [31-55], and 90 [81-95] out of 100. Energy intake at a buffet meal is lower in hospital patients than in healthy volunteers but similar between ICU survivors and GM patients. Appetite loss potentially contributes to reduced energy intake.

Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative Proteomics.

The effects of low-sodium salt mixture substitution on the sensory quality, protein oxidation, and hydrolysis of air-dried chicken and its molecular mechanisms were investigated based on tandem mass tagging (TMT) quantitative proteomics. The composite salt formulated with 1.6% KCl, 0.8% MgCl2, and 5.6% NaCl was found to improve the freshness and texture quality scores. Low-sodium salt mixture substitution significantly decreased the carbonyl content (1.52 nmol/mg), surface hydrophobicity (102.58 μg), and dimeric tyrosine content (2.69 A.U.), and significantly increased the sulfhydryl content (74.46 nmol/mg) and tryptophan fluorescence intensity, suggesting that protein oxidation was inhibited. Furthermore, low-sodium salt mixture substitution significantly increased the protein hydrolysis index (0.067), and cathepsin B and L activities (102.13 U/g and 349.25 U/g), suggesting that protein hydrolysis was facilitated. The correlation results showed that changes in the degree of protein hydrolysis and protein oxidation were closely related to sensory quality. TMT quantitative proteomics indicated that the degradation of myosin and titin as well as changes in the activities of the enzymes, CNDP2, DPP7, ABHD12B, FADH2A, and AASS, were responsible for the changes in the taste quality. In addition, CNDP2, ALDH1A1, and NMNAT1 are key enzymes that reduce protein oxidation. Overall, KCl and MgCl2 composite salt substitution is an effective method for producing low-sodium air-dried chicken.

A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling

Pickled radish is a traditional fermented food with a unique flavor after long-term preservation. This study analyzed the organoleptic and chemical characteristics of pickled radish from different years to investigate quality changes during pickling. The results showed that the sourness, saltiness, and aftertaste-bitterness increased after pickling, and bitterness and astringency decreased. The levels of free amino acids, soluble sugars, total phenols, and total flavonoids initially decreased during pickling but increased with prolonged pickling. The diversity of organic acids also increased over time. Through non-targeted metabolomics analysis, 349 differential metabolites causing metabolic changes were identified to affect the quality formation of pickled radish mainly through amino acid metabolism, phenylpropane biosynthesis and lipid metabolism. Correlation analysis showed that L*, soluble sugars, lactic acid, and acetic acid were strongly associated with taste quality. These findings provide a theoretical basis for standardizing and scaling up traditional pickled radish production.

A microfluidic sensor for continuously measuring membrane potential changes in interactions between taste substances and lipid polymer membranes

To evaluate the taste changes experienced by humans over time, we developed a microfluidic sensor for continuously measuring membrane potential changes in interactions between taste substances and lipid polymer membranes. The performance of the proposed sensing device was evaluated by determining the dependence on concentration using tannic acid (astringency substance) solutions and measuring the selectivity using other taste quality samples. Furthermore, to demonstrate the practicality of the sensor, we measured three samples of red wine. The fabricated microfluidic sensor could measure changes in membrane potential over time and was shown to have high selectivity comparable to that of the commercialized sensor. In addition, measurements were performed on a real sample of red wine, and the membrane potential response over time was measured for several different wines. Thus, it was shown that a new sensor could be realized for objectively quantifying changes in taste perceived by humans over time.

Comparison of the quality of suansun product between starter inoculation and natural fermentation

Suansun (fermented bamboo shoots) was prepared by natural fermentation (NF) and inoculation fermentation (IF) with a starter culture containing Lactococcus lactis, Leuconostoc citreum, and Lactiplantibacillus plantarum in this study, to evaluate the effects of inoculation mixed starter culture on physicochemical, flavor and sensory characteristics of suansun. The results showed that IF suansun acidified faster and to a greater extent than NF. Besides, the accelerated acidification process significantly decreased the nitrite content, shortened the fermentation time and improved the food safety of the final suansun product in IF. At the end of fermentation, the lactic acid concentration was significantly higher in IF (6.17 ± 0.25 g/L) than in NF (3.83 ± 0.28 g/L). Twenty-seven volatile compounds were identified as the characteristic flavor compounds in suansun and the relative content of nonanal, hexanal, 1-octen-3-ol and 3-octanone (ROAV >1) was higher in IF than in NF at the late stage of fermentation. In addition, 132 non-volatile compounds were identified as significant differential metabolites, which were mainly small peptides and fatty acids in both NF and IF. Sensory evaluation found that the aroma, taste, texture and overall quality scores of IF suansun were all superior to those of NF suansun. The above results demonstrated that the use of mixed starter cultures of Lac. lactis, Leu. citreum, and L. plantarum contributed to improving the quality of suansun product, and might provide a feasible approach for standardized production of suansun in the future.