Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. The content of glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. Meanwhile, six organic acids detected in chicken soup all obviously increased, among which lactic acid (1523.58 μg/mL) and critic acid (4692.41 μg/mL) exceeded 1000 μg/mL. The content of 5′-nucleotides had no obvious difference between ginger chicken soup and chicken soup. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Results from an electronic tongue indicated a difference in taste profiles among the soups. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.

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How does the added fat source affect sensory quality of sheep and goat pâtés?

Ciência Rural ◽

10.1590/0103-8478cr20190029 ◽

2019 ◽

Vol 49 (5) ◽

Cited By ~ 3

Author(s):

Sandra Rodrigues ◽

Samanta Almeida ◽

Etelvina Pereira ◽

Alfredo Teixeira

Keyword(s):

Olive Oil ◽

Sensory Analysis ◽

Sensory Quality ◽

Taste Panel ◽

Procrustes Analysis ◽

Taste Intensity ◽

Texture Attributes ◽

Different Sources

ABSTRACT: Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test the differences found by panellists. Panellists were able to find sensory differences between sheep and goat pâtés, and also fat percentages. Goat pâtés had higher values of juiciness and sheep pâtés had higher values of taste intensity. Ten percent pork belly fat pâtés had the highest values of colour and cohesiveness attributes and also aroma intensity, while 30% olive oil pâtés had the highest values of texture attributes, except cohesiveness. Although, differences between pâtés were found by panellists, consumers had no particular preference for one of them.

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Genome Wide MeDIP-Seq Profiling of Wild and Cultivated Olives Trees Suggests DNA Methylation Fingerprint on the Sensory Quality of Olive Oil

Plants ◽

10.3390/plants10071405 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1405

Author(s):

Oussama Badad ◽

Naoufal Lakhssassi ◽

Nabil Zaid ◽

Abdelhalim El Baze ◽

Younes Zaid ◽

...

Keyword(s):

Dna Methylation ◽

Phenotypic Plasticity ◽

Secondary Metabolites ◽

Olive Oil ◽

Sensory Quality ◽

Methylation Status ◽

Genome Wide ◽

Pharmaceutical Properties ◽

Methylation Profiling

Secondary metabolites are particularly important to humans due to their pharmaceutical properties. Moreover, secondary metabolites are key compounds in climate change adaptation in long-living trees. Recently, it has been described that the domestication of Olea subspecies had no major selection signature on coding variants and was mainly related to changes in gene expression. In addition, the phenotypic plasticity in Olea subspecies was linked to the activation of transposable elements in the genes neighboring. Here, we investigated the imprint of DNA methylation in the unassigned fraction of the phenotypic plasticity of the Olea subspecies, using methylated DNA immuno-precipitation sequencing (MeDIP-seq) for a high-resolution genome-wide DNA methylation profiling of leaves and fruits during fruit development in wild and cultivated olives from Turkey. Notably, the methylation profiling showed a differential DNA methylation in secondary metabolism responsible for the sensory quality of olive oil. Here, we highlight for the first time the imprint of DNA methylation in modulating the activity of the Linoleate 9S lipoxygenase in the biosynthesis of volatile aromatic compounds. Unprecedently, the current study reveals the methylation status of the olive genome during fruit ripening.

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Olive oil: a review on the identity and quality of olive oils produced in Brazil

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452021847 ◽

2021 ◽

Vol 43 (3) ◽

Author(s):

Paula Freitas Filoda ◽

Fabio Clasen Chaves ◽

Jessica Fernanda Hoffmann ◽

Cesar Valmor Rombaldi

Keyword(s):

Olive Oil ◽

Volatile Compounds ◽

Sensory Quality ◽

Cultivation Conditions ◽

Olive Oils

Abstract The sensory quality of olive oils is influenced by the diversity and concentration of volatile and non-volatile compounds that vary according to cultivar, and edaphic, climatic, and cultivation conditions, which allows for establishing the origin of the product. In addition, since this crop has been recently introduced in Brazil, little is known about the performance of cultivars in this region, where investments in this activity have been made. Thus, relevant aspects about the chemical and sensory quality of olive oils are presented and discussed, as well as how these aspects influence the identity of the product.

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