Variety Of Flavors Research Articles

The Use of Vaping Among Male Health Sciences Students Compared to Other Male Students in Riyadh.

Background Vaping has become widely used by teenagers due to its accessibility, variety of flavors, peer influence, and the thought that it is a less harmful alternative to tobacco smoking. This study aimed to compare the prevalence of vaping among health sciences students compared to other college students in Riyadh and identify reasons for its usage. Methods A cross-sectional study was conducted in three major universities of Riyadh: King Saud bin Abdulaziz University, King Saud bin Abdulaziz University for Health Sciences, and Al-Imam Mohammad Ibn Saud Islamic University. A self-administered online questionnaire related to the use of e-cigarettes and conventional cigarettes was utilized. It included questions about the use of conventional cigarettes and e-cigarettes and the reasons for using them. Responses were compared between health sciences and non-health sciences students in Riyadh. Results An electronic survey was distributed online, and 442 students responded, but two of them did not agree to participate, so they were removed from the sample. Out of 440 students, 312 (71%) were health sciences students, and 128 (29%) were non-health sciences students. Smoking conventional cigarettes was found among 38 (12%) health sciences students, and 22 (17%) non-health college students smoked conventional cigarettes (p=0.16). Regarding vaping, 117 (38%) health sciences students smoked e-cigarettes. On the other hand, 47 (39%) non-health college students smoked e-cigarettes (p=0.99). Anxiety/stress relief (54%) and peer influence (46%) were the most common reasons for those who smoked conventional cigarettes. Regarding the most common reasons behind using e-cigarettes, the majority (55%) considered e-cigarettes less harmful than conventional cigarettes. The second most common reason was having no distinctive odor (36%). Conclusion The study found that there was a high prevalence of the self-reported use of e-cigarettes. It appears that the use of conventional cigarette smoking is not as common as e-cigarettes among university students. This study found that university students tend to use e-cigarettes more than conventional cigarettes due to the belief thate-cigarettes are less harmful than conventional cigarettes.

Disentangling the Tissue-Specific Variations of Volatile Flavor Profiles of the Lentinula edodes Fruiting Body.

For Lentinula edodes, its characteristic flavor is the key determinant for consumer preferences. However, the tissue-specific volatile flavor variations of the fruiting body have been overlooked. Here, we comprehensively investigated the volatile flavor profiles of different tissues, including the pileus skin, context, gill, and stipe of the fruiting body, of two widely cultivated L. edodes strains (T2 and 0912) using the gas chromatography-mass spectrometry (GC-MS) technique combined with a multivariate analysis. We show that the eight-carbon and sulfur compounds, which represented 43.2-78.0% and 1.4-42.9% of the total volatile emissions for strains 0912 and T2, respectively, dominated their volatile profiles. Compared with strain T2, strain 0912 had a higher total content of eight-carbon compounds but a lower total content of sulfur compounds in the fruiting body. The sulfur compounds represented 32.2% and 42.9% of the total volatile emissions for strains 0912 and T2, respectively. In contrast, they constituted only 1.4% in the stipes of strain 0912 and 9.0% in the skin of strain T2. The proportions of the predominant C8 compounds (1-octen-3-one, 1-octen-3-ol, and 3-octanone) and sulfur compounds (lenthionine, 1,2,4-trithiolane, dimethyl disulfide, and dimethyl trisulfide) changed depending on the tissues and strains. Using machine learning, we show that the prediction accuracy for different strains and tissues using their volatile profiles could reach 100% based on the highly diverse strain- and tissue-derived volatile variations. Our results reveal and highlight for the first time the comprehensive tissue-specific volatile flavor variations of the L. edodes fruiting body. These findings underscore the significance of considering strain and tissue differences as pivotal variables when aiming to develop products with volatile flavor characteristics.

Factors Relating to the Presence of Escherichia Coli Bacteria in Beverages at the Area of Junior High School 1 Sukoharjo

Introduction: There are many traders who sell beverages at the school at a cheap price, but delicious with a variety of flavors. A preliminary study at Junior High School 1 in Sukoharjo showed that 5 kinds of beverages sold at school contained Escherichia coli (E.coli) and some problems with food handlers occurred, such as not wearing head coverings and aprons. This study aimed to determine the association between food handler hygiene, equipment sanitation, water quality, and sanitation facilities with the presence of E. coli bacteria in beverages sold at the Junior High School 1 Sukoharjo area.Methods: This study used a cross-sectional design. The sampling method was total sampling. The sample size was 32 traders. Beverage samples of red and white syrup milk ice, macapuno coconut ice, milk tea ice, grass jelly ice, iced tea, milkshakes, hot tea, lemon tea ice, young coconut ice, sugar cane ice, Thai tea, chocolate ice, sour sugar ice. Data were collected through observation, interviews, and laboratory tests using total germ numbers. Chi-Square and Fisher Exact tests were used for the analysis.Results: There were associations between food handler hygiene, equipment sanitation, water quality, and sanitation facilities with the presence of E.coli bacteria in beverages in the Junior High School 1 Sukoharjo area, with the p values of 0.001, 0.001, 0.004, and 0.015 respectively.Conclusion: To reduce E. coli infection among the students, food handler hygiene, equipment sanitation, water quality, and sanitation facilities at the school should be improved., especially at Junior High School 1 Sukoharjo.

Pengaruh Citra Merek, Harga, Dan Word Of Mouth Terhadap Keputusan Pembelian Martabak Alim Di Kota Bekasi

The culinary sector is one of the fastest growing business sectors, considering that culinary or food and beverages are basic human needs. The rapid development of the culinary sector is characterized by the level of competition between sellers is getting fierce. Martabak Alim is one of the successful business actors in the Franchise business by establishing 102 branches that have spread throughout Indonesia. branches that have spread throughout Indonesia. In the Bekasi area, Martabak Alim is favored by all circles of society ranging from children to parents because Martabak Alim has a variety of flavors and unique shapes. flavors and unique shapes. In addition, the varied prices make consumers still like Martabak Alim even though it has competitors. martabak alim even though it has competitors. The purpose of this study is to determine whether there is an influence of Brand image, Price, and Word of Mouth on Decisions. of Mouth on Martabak Alim's purchase of Martabak Alim in Bekasi. This research uses quantitative quantitative research method through a questionnaire and the data from the questionnaire results will be processed and test using SPSS 27 Version. Based on the results of this study, it is concluded that Brand Image Brand Image, Price and Word of Mouth have a partially significant effect on Purchasing Decisions. on Purchasing Decisions.

Pengaruh Faktor Sikap, Gaya Hidup, Budaya, Kelompok Acuan, Media Terhadap Keputusan Pembelian Konsumen Cokelat Premium Di Won.dis Cokelat

UMKM Won.dis Cokelat has a wide range of processed chocolate products with a variety of flavors making the majority of consumers Won.dis Cokelat prefer to buy the highest selling or best-selling products. The premium chocolate variant is a product with little sales. By looking at the small sales, companies need to pay attention to what factors influence consumers' decisions in making purchases of Premium Chocolate products. The purpose of this research was to determine the factors that influence consumers in making purchase decisions on Premium Chocolate products. The method used is a quantitative research method with a case study approach. The sampling method used a nonprobability sampling method with accidental sampling technique. The number of samples used in this study was 100 respondents. The data sources used are primary data and secondary data. Data collection techniques use interviews and questionnaires. The analytical techniques used are descriptive analysis and logistic regression analysis. The Result showed that: 1) variables of attitude, lifestyle, culture, reference groups and media influence together on the purchase decision of Premium Chocolate products at UMKM Won.dis Cokelat. 2) variables of attitude, lifestyle and media partially affect the purchasing decision of Premium Chocolate products at UMKM Won.dis Cokelat.

Peningkatan Value Added dan Product Quality Produk Olahan Lidah Buaya melalui Metode PLA pada UMKM Tirtha Shanum

The UMKM actors will get value added to the results of their business when the management of the output of production is done in a proper and correct way. Good added value can be seen in good production outputs, attractive packaging, healthy, hygienic, safe, and have a lot of flavor variations and are acceptable to the wider market. In addition to value added, product quality also has a very important role for every entrepreneur in running their business. Product quality is among the relatively most influential aspects of product purchase decisions. The objective of this activity is to help solve the problem of UMKM Tirtha Shanum, which is the production of crocodile processing. The approach offered to help partner issues is Participatory Learning and Action (PLA). Participatory Learning and Action (PLA) approaches are characterized by socialization, discussion, and practical training in person. Product processing innovations evolved by creating a variety of processed products based on crocodile tongue. UMKM Tirtha Shanum also processed the crocodile tongue plant into a coconut tongue beverage with bottle and cup siller packaging, candy crocus tongue packaging tubes toples and standing pounc window ziplock sealer, and coconut Tongue powder packaging paper standing Pounc.

Nutritional and functional insight into novel probiotic lycopene-soy milk by genome edited Bacillus subtilis.

Nutritional and functional soy-based milk gains growing attention globally in food industry. However, its poor sensorial attributes, single flavor, and limited substance variety become critical issues in displaying balanced nutrition and multifunction for health. Herein, a novel probiotic lycopene-soy milk was developed by genome edited Bacillus subtilis harboring lycopene biosynthesis cassette with efficient lycopene production of 25.73 ± 1.57 mg/g DCW. Further investigation displayed desirable pH, reducing sugar, protein, total phenolic content and isoflavone for achieved milk than conventional soy milk, implying it with well-balanced nutritional quality. Notably, achieved milk exhibited stronger antioxidant capacity and higher isoflavone bioavailability for functionality. Moreover, it possessed significantly high scores for taste, appearance, and overall acceptability, suggesting its excellent sensorial attributes. To our delight, it is the first time to fortify soy-milk with probiotic and lycopene by genome edited B. subtilis to explore additive effect on improving nutritional value and functionality for food application.

Impact of More Intense Smoking Parameters and Flavor Variety on Toxicant Levels in Emissions of a Heated Tobacco Product.

IQOS HEETS are promoted as reduced-risk alternatives to cigarettes. Although some studies have investigated the chemical composition of HEETS emissions, little is known on whether toxicant levels in such emissions are affected by different puffing parameters and flavor varieties. This has important implications when assessing actual human exposure, since IQOS users develop a specific and personalized puffing behavior and may use different HEETS variants. This study measured the levels of nicotine, total particulate matter, carbonyl compounds, and tobacco-specific nitrosamines (TSNAs) in the emissions of nine differently flavored HEETS and two cigarettes (1R6F and Marlboro Red, MR). Emissions from Yellow HEETS, 1R6F, and MR were collected using the World Health Organization Intense smoking regime and four more intense smoking regimes. Yellow HEETS aerosol contained lower levels of toxicants compared to 1R6F and MR smoke. More intense smoking regimes increased carbonyl release in cigarette smoke, whereas only higher puff frequency led to lower levels of toxicants in Yellow HEETS aerosol. Some HEETS varieties exhibited higher levels of formaldehyde and TSNAs in their aerosols compared to Yellow HEETS. Puff frequency was identified as the only smoking parameter that significantly lowered the release of almost all toxicants in Yellow HEETS, whereas a combination of higher puff volume and puff duration led to increased levels of some carbonyls. Differences in toxicant levels between various commercially available HEETS have important implications when assessing their health impact, as their consumption might induce different toxicant exposure and health effects. HEETS release about half as much nicotine and substantially lower levels of toxicants compared to cigarettes. Literature data showed that puffing intensity is increased in cigarette smokers switching to HEETS, maybe in reaction to these lower nicotine levels. Our results show a differential impact of increased puff frequency, puff duration, and puff volume in the release of toxicants from HEETS. Thus, industry-independent studies on puff topography are critical to make choices for the most relevant puffing regime for heated tobacco product regulation. Regulators should consider evaluating the health impact of multiple HEETS varieties, as the tobacco filler composition significantly affects the release of certain toxicants.

Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts

BackgroundUse of alternative non-Saccharomyces yeasts in wine and beer brewing has gained more attention the recent years. This is both due to the desire to obtain a wider variety of flavours in the product and to reduce the final alcohol content. Given the metabolic differences between the yeast species, we wanted to account for some of the differences by using in silico models. Results We created and studied genome-scale metabolic models of five different non-Saccharomyces species using an automated processes. These were: Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora osmophila, Torulaspora delbrueckii and Kluyveromyces lactis. Using the models, we predicted that M. pulcherrima, when compared to the other species, conducts more respiration and thus produces less fermentation products, a finding which agrees with experimental data. Complex I of the electron transport chain was to be present in M. pulcherrima, but absent in the others. The predicted importance of Complex I was diminished when we incorporated constraints on the amount of enzymatic protein, as this shifts the metabolism towards fermentation.Conclusions Our results suggest that Complex I in the electron transport chain is a key differentiator between Metschnikowia pulcherrima and the other yeasts considered. Yet, more annotations and experimental data have the potential to improve model quality in order to increase fidelity and confidence in these results. Further experiments should be conducted to confirm the in vivo effect of Complex I in M. pulcherrima and its respiratory metabolism.

Analysis of Personal Hygiene, Premises Sanitation and Equipment Sanitation on Coliform Bacteria Content in Bubble Drinks

Abstract. Ice bubble (bubble drink) is a popular ready-to-eat drink and is in great demand by the public because of the variety of flavors with a mixture of bubble topping (boba) in it. The personal hygiene of drink handlers, the cleanliness of sales locations, and the equipment used can all cause microbiological damage to bubble ice, which can lead to coliform bacteria contamination of bubble ice drinks. Coliform bacteria can cause various diseases, one of which is diarrhea. This study aims to determine the relationship between personal hygiene, place sanitation, and equipment sanitation and the content of coliform bacteria in bubble ice drinks in Pontianak City in 2022. According to the findings, coliform bacteria were present in 27 out of the 30 samples that had undergone coliform bacteria testing. This study obtained results of poor personal hygiene for as many as 26 people (86.7%), poor sanitation of selling places for as many as 27 people (90%), and poor sanitation of equipment for as many as 27 people (90%). This study also shows that there is a relationship between personal hygiene and coliform bacteria content with a value of p = 0.039, a relationship between place sanitation and coliform bacteria content with a p value = 0.02, and a relationship between equipment sanitation and coliform bacteria content in ice bubble drinks. with a p value of 0.039. Therefore, it is necessary to pay attention to the cleanliness of tools, the environment, and individual traders so that bubble ice is safe for consumption

Exploring memorable travel experiences in urban tourism: Insights from five vibrant cities

Being a traveler’s city is about understanding travelers’ behavior and experiences. This makes it easier to know who is going to visit a city and why. In this context, this study explores the attractions that transform travelers’ experiences into memorable travel experiences in urban tourism destinations. However, the research’s contributions are mainly for cities aiming to become urban tourism destinations. The study was conducted with urban tourism, urban travelers, and memorable travel experience concepts. Interviews were conducted with 79 travelers in two European cities (Prague and Berlin), two Asian cities, (Kyoto and Busan), and a bridge city between Asia and Europe (Istanbul). Hence, the main attractions were determined. As a result, architecture, cultural heritage, art, pedestrian orientation, trust in locals, flavor varieties, transportation, nightlife, events, ethnic districts, low-cost opportunities, shopping markets, lively/vibrant atmosphere, and freer districts emerged as attractions that transform travelers’ experiences into memorable travel experiences. These attractions also may transform urban experiences into memorable travel experiences for all visitor groups.

Design para o Comportamento Sustentável: Refl exões acerca dos hábitos culturais de cocção para a inovação sustentável no setor de eletrodomésticos

Cultural diversity in culinary practice portrays the polyphony involving a variety of aromas, flavors, people, and places. However, these cultural aspects directly influence food consumption and preparation modes, significantly impacting the habit of sustainable cooking. In this scenario, Design for Sustainable Behavior aims to support solutions oriented to influence behaviors during the use phase of products, to ensure change, lead, and inform the user to a more sustainable decision making. This study aims to present a critical, exploratory, and qualitative literature review on studies of cultural habits for sustainable cooking during the use of household appliances. Through the literature review method, it was possible to identify gaps and emphases on the themes addressed. The results point to a lack of data during the consumption of resources in the domestic environment and the existence of insipient solutions in the area of cooking with a focus on influencing the user to make more sustainable decisions. It is emphasized, thus, the need for the application of Design for Sustainable Behavior strategies in solutions that enable real-time consumption to influence the user to make more sustainable decisions.

Strategi Pemasaran untuk Meningkatkan Penghasilan UMKM di Sua Snack Tembung

This research aims to find out how marketing strategies can increase MSME income at SUA Snack Tembung. And what are the opportunities and obstacles for marketing strategies to increase MSME income at SUA Snack Tembung. This type of research is qualitative research. In this research the author takes a descriptive approach or strategy, namely describing or depicting an object, as well as a phenomenon in a social setting and expressed in the form of writing and sentences or it can also be interpreted as telling the situation of the research according to the facts and phenomena that actually occur using words and sentences or narrative. Based on the results of research conducted by researchers in the field, researchers can conclude that the marketing strategy used by SUA Snack to increase income is through promotions on social media, various discounts offered, attractive packaging, affordable prices and available in various flavors. As for the strengths, weaknesses, opportunities and threats that later emerged in SUA Snack in the marketing strategy carried out to increase income, the author carried out a SWOT analysis based on the results of interviews and observations in the field, namely Strengths such as good taste, affordable prices, friendly sellers and polite, attractive packaging, has many flavor variants, then Weaknesses: social media promotion is less than optimal, stock of goods is not large enough, and location is less strategic. Opportunities (Opportunities) in the culinary industry are popular with all groups, basreng and macaroni foods are currently viral, the taste is unique and addictive, can be enjoyed at any time and the last is Threat (Threat) such as the large number of food businesses appearing, high competitiveness, the perspective of some basreng people and Macaroni is neither healthy nor nutritious

Horizontal Product Diversification Strategy to Increase the Competitiveness of MSMEs

The development of the culinary business in Indonesia is increasingly rapid and diverse in meeting the increasingly complex needs of society in line with changes in life style. Companies/MSMEs are required to be able to fulfill consumer requests or desires, so that they can compete, efforts need to be made to increase product quality and variety (horizontal diversification of products) in order to produce products that consumers are interested in. This research aims to find out how the horizontal product diversification strategy is implemented at CV.Bolu Ketan Minister of Forestry and to determine the increase in CV's competitiveness. Minister of Forestry's Sticky Rice Bolu after implementing a horizontal product diversification strategy. Therefore, a qualitative approach is used to determine the condition of natural objects, where the researcher is the key instrument. The results of this research show that CV. Bolu Ketan Mendhut has implemented a horizontal product diversification strategy so that it has many flavor variants in its products and various sizes to meet consumer demand and from implementing this strategy it has apparently increased its competitiveness among its competitors.

Rancang Bangun Mesin Sangrai Sampel Biji Kopi Elektrik Kapasitas 250 Gram

Coffee is one of the beverages with a distinct flavor profile. Coffee production continues to grow in response to community demands. A wide variety of coffee flavors have been developed, necessitating an effective coffee processing method, such as roasting. While many coffee production processes employ roasting machines with high capacities, smaller industries may incur losses when using such machines due to their production needs, which involve creating new coffee flavor samples. To address these challenges, a solution is proposed: the creation of a drum-based coffee bean sample roasting machine that utilizes the convection method. The machine manufacturing process involves calculating the drum capacity, heater specifications, motor rotation, and air flow. A 2000 Watt heater is chosen, accompanied by a maximum drum capacity of 250 grams. The driving motor is a 12 V DC motor. The combined power of the motor components totals 1520 Watts, and the overall heating capacity can achieve temperatures of up to 300ºC. Performance testing of the roasting machine is conducted under conditions where all components are functioning correctly. The final roasting results exhibit even distribution, with a preheating temperature range of 190-200ºC for approximately 15 minutes roasting time.

MENGUNGKAP KEBERHASILAN BAURAN PEMASARAN PADA USAHA KULINER TOKO ROTI

Thisf researchf isf motivatedf byf thisf periodf off technologicalf advancementf andf competitivef marketf competition, culinaryf businessf peoplef whof want to win the competition must pay attention and implement the right marketing strategy. Onef strategyf thatf isf widelyf usedf byf culinaryf businessf actorsf isf thef marketingf mixf strategyf (Marketingf Mixf Strategy). Basically, thef purposef off establishingf af companyf isf tof seekf thef maximumf possiblef profit. Thisf researchf usesf af qualitativef approach, thef locationf off thef studyf isf atf Galaxyf Bakeryf Ungaranf Bakeryf Jalanf Hos.Cokroaminotof Rukof Alun-Alun Center No.4, Ungaran Village, West Ungaran District, Krajan, Ungaran, Ungaran Bar. District, Semarang Regency, Central Java 50511. Dataf sourcesf usef observation, finterviews, fand fdocumentation. Thef resultsf off thisf studyf are: Galaxyf Bakery Bakery strategy in the form of a variety of products and flavors, affordable prices, strategic locations withf comfortf and goodf service, promotionf on socialf mediaf and wordf of mouthf carried out byf consumersf themselvefs aref able to make potential customers interested in coming and becoming regular customers.

Qualitative study of the use of electronic cigarettes in university students

Objective: The purpose of this research was to determine the level of knowledge, beliefs, perception, and practices associated with consuming electronic cigarettes among university students. Materials and methods: A qualitative study of phenomenological type and from primary sources was carried out in the period of May-August of the year 2019 at the private university Pontificia Universidad Católica Madre y Maestra (PUCMM) and the public university Universidad Autónoma de Santo Domingo (UASD), Santiago campus, Dominican Republic. The data collection method was done through interviews, which the interviewers recorded. Each student interviewed signed an informed consent certifying that they answered voluntarily each question asked by the interviewer. The sample consisted of 53 interviews, 48 individuals, and five focus groups. Interviews were done until reaching the saturation point of each question, which is when all the answers became repetitive. Results: University students’ knowledge regarding electronic cigarettes (EC) is poor. Knowledge regarding its mechanism, parts, substances, and possible complications to one’s health, is scarce both in PUCMM and the UASD, but this is more notable at the public university. Additionally, many perceive EC as an alternative to tobacco use, the former, as per our study population, having a variety of flavors, a pleasant smell, being attractive, practical, and capable of offering relaxation. Regarding the attitude towards the device, PUCMM exhibits a higher level of rejection regarding its use. It is essential to mention that most interviewees were once users of EC. However, they do not recommend it to a great extent since they assume that it can cause harm and be addictive, although to a lesser extent than conventional cigarettes. The population most susceptible to its use are young people, including minors and the male gender, although females have been significantly increasing its use. Similarly, it was possible to appreciate the influences that greatly evoke the younger population’s consumption, including social networks, family, friends, and the surrounding environment. Conclusion: We concluded that university students have insufficient knowledge regarding electronic cigarettes, both in their mechanism, substances, and health complications. Most see electronic cigarettes as smoking devices with a pleasant smell, which can be very attractive to users. It was possible to observe the critical role played by social influences on the use of the device, promoted by social networks and close relationships. Another problem in current society is the use of CE in minors. According to the results, there is a great need for intervention and education, mainly among the younger generation.

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

The characteristic of typical base liquor is crucial in controlling ultimate quality of Jiang-flavor Baijiu. This study investigates the flavor compounds of three typical base liquors (Jiangxiang, Chuntian, and Jiaodixiang) by LLE/LLME/HS-SPME, gas chromatography–mass spectrometry (GC-MS), gas chromatography–flame ionization detection (GC-FID), sensory analysis, and odor activity value (OAV). Of the 201 main volatile compounds identified, 37 significant compounds distinguished the three typical base liquors. Acid (441.72 ± 0.17 mg/L), alcohol (5388.88 ± 0.55 mg/L), and ester compounds (8181.64 ± 0.15 mg/L) were respectively marked in Jiangxiang, Chuntian, and Jiaodixiang typical base liquors. Orthogonal partial least squares discriminant analysis (OPLS-DA), correlation analysis, and aroma recombination showed that butyric acid (OAV: 102.23), butyl 2-methylbutyrate (OAV: 6045.59), and ethyl caproate (OAV: 418.37) were significantly correlated with sweet, fruity, pit mud, jiang, and ethanol aromas. It identifies the primary constituents that affect flavor variations in the three typical base liquors and provides guidance for investigations on the flavor formation of Jiang-flavor Baijiu.

Penerapan Media Sosial Sebagai Strategi Pemasaran UMKM Telur Asin Pak Dapin di Kabupaten Karawang

The expansion of IT has altered the marketing landscape in recent years. In today's era of cutthroat corporate rivalry, a company's marketing plan is a potent tool. Businesses might collapse if they don't have a solid plan in place. The purpose of this study is to examine how UMKMPak Dapin's salted eggs have been marketed on social media in an effort to boost sales. Interviews with company leaders and analyses of relevant documents are the backbone of qualitative research methods. According to the findings, Pak Dapin's salted egg UMKM has effectively implemented a number of marketing strategies, such as developing salted egg products with the advantage of salted eggs into two flavor variants (original salted eggs and grilled salted eggs), setting prices based on market segments, using social media as promotion, and establishing cooperation with local and out-of-town partners for distribution. Products may keep their quality via structured manufacturing methods. By developing and implementing plans for each component of the UMKM marketing mix, the salted egg company Pak Dapin used social media to boost sales. This study has important repercussions for other UMKM looking to get a competitive edge and maintain development in their businesses by using social media marketing.

Bioactive and flavor compounds in cocoa liquor and their traceability over the major steps of cocoa post-harvesting processes

The production of fine-flavor cocoa represents a promising avenue to enhance socioeconomic development in Colombia and Latin America. Premium chocolate is obtained through a post-harvesting process, which relies on semi-standardized techniques. The change in the metabolic profile during cocoa processing considerably impacts flavor and nutraceutical properties of the final product. Understanding this impact considering both volatiles and non-volatile compounds is crucial for process and product re-engineering of cocoa post-harvesting. Consequently, this work studied the metabolic composition of cocoa liquor by untargeted metabolomics and lipidomics. This approach offered a comprehensive view of cocoa biochemistry, considering compounds associated with bioactivity and flavor in cocoa liquor. Their variations were traced back over the cocoa processing (i.e., drying, and roasting), highlighting their impact on flavor development and the nutraceutical properties. These results represent the basis for future studies aimed to re-engineer cocoa post-harvesting considering the variation of key flavor and bioactive compounds over processing.