VOLATILE PROFILE AND SENSORY CHARACTERISTICS OF DRY-CURED LOINS AS AFFECTED BY FEEDING LEVEL IN THE PERIOD PREVIOUS TO THE LATE FATTENING PHASE AND BY REARING SYSTEM OF IBERIAN PIGS

Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.

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Volatile profile of Catharanthus roseus (L.) G. Don plant determined by Solid-phase microextraction and Gas Chromatography/Mass Spectrometry

Planta Medica ◽

10.1055/s-0028-1084535 ◽

2008 ◽

Vol 74 (09) ◽

Author(s):

PG de Pinho ◽

R Gonçalves ◽

DM Pereira ◽

P Valentão ◽

RM Seabra ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Catharanthus Roseus ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Profile ◽

Chromatography Mass Spectrometry

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Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽

10.29141/2500-1922-2020-5-2-9 ◽

2020 ◽

Vol 5 (2) ◽

pp. 71-78

Author(s):

Ekaterina Minnikhanova ◽

Nataliya Zavorokhina ◽

Anna Gilina

Keyword(s):

Mutual Influence ◽

Raw Materials ◽

Sucrose Solution ◽

Complex Mixture ◽

The Body ◽

Sensory Characteristics ◽

Apple Pectin ◽

Low Calorie ◽

Functional Reserves ◽

Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

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