scholarly journals Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine

2021 ◽  
Vol 67 (4) ◽  
pp. 464-473
Author(s):  
Alexandr Mikyška ◽  
Karel Štěrba ◽  
Martin Slabý ◽  
Vladimír Nesvadba ◽  
Jitka Charvátová
Keyword(s):  
Essential Oils ◽  
Control Sample ◽  
Sensory Profile ◽  
Humulus Lupulus L ◽  
New Varieties ◽  
Sensory Impression ◽  
Sensory Profiles ◽  
The Impact

Characterization of varietal profiles of hop secondary metabolites in beer is of considerable importance for hop growing and brewing. This three-year study focused on pilot brewing tests of three new Saaz derived hop varieties, namely Saaz Brilliant, Saaz Shine and Saaz Comfort. The sensory profiles of kettle and kettle+dry single hopped beers were monitored. At the same time, the impact of dry hopping technology on sensory perception of final beers and changes in volatile compounds was investigated. Pilot brews (200 l) of 12% pale lager were prepared in kettle and kettle+dry variants using the new Czech varieties and traditional Saaz as a control sample. Essential oils in beers were determined by GC/MS-MS method with the aim to clarify links to the beer sensory profile of both, kettle and dry hopping mode. The descriptive sensory method of hop-derived aromas and the triangle tests were employed to determine the sensory quality of beer. The overall sensory impression of beers from all tested varieties was at least comparable to traditional Saaz, and Saaz Comfort even reached better evaluation. The profile of essential oils and hop flavours in beer was partially different, however it was not rated worse than Saaz. The kettle+dry hopped beers of new varieties were significantly different from Saaz in the triangle test, Saaz Brilliant was preferred over the Saaz. The results showed considerable potential of new varieties for the production of interesting and taste-specific beers and the enrichment of the spectrum of fine aroma varieties of Czech hops.

scholarly journals Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

scholarly journals Energy and Exergy Analyses of Stirling Engine using CFD Approach

2020 ◽  
Vol 77 (1) ◽  
pp. 100-123
Author(s):  
Sherihan El- Ghafour ◽  
Nady Mikhael ◽  
Mohamed El- Ghandour
Keyword(s):  
Energy Analysis ◽  
Stirling Engine ◽  
Recovery Processes ◽  
Energy And Exergy ◽  
Main Driver ◽  
The Impact ◽  
Exergy Analyses ◽  
Comprehensive Characterization

A comprehensive characterization of the GPU-3 Stirling engine losses with the aid of the CFD approach is presented. Firstly, a detailed description of the losses-related phenomena along with the method of calculating each type of loss are addressed. Secondly, an energy analysis of the engine is carried out in order to specify the impact of each type of losses on the performance. Finally, the design effectivity of each component of the engine is investigated using an exergy analysis. The results reveal that the hysteresis loss occurs mainly within the working spaces due to the flow jetting during the first part of the expansion strokes. Additionally, the pressure difference between the working spaces is the main driver for the flow leakage through the appendix gap. The exposure of the displacer top wall to the jet of hot gas flowing into the expansion space during expansion stroke essentially increases the shuttle heat loss. A new definition for the regenerator effectiveness is presented to assess the quality of the heat storage and recovery processes. The energy analysis shows that regenerator thermal loss and pumping power represent the largest part of the engine losses by about 9.2% and 7.5% of the heat input, respectively. The exergy losses within regenerator and cold space are the highest values among the components, consequently, they need to be redesigned.

Dynamic-SoS: An Approach for the Simulation of Systems-of-Systems Dynamic Architectures

2019 ◽  
Vol 63 (5) ◽  
pp. 709-731
Author(s):  
Wallace Manzano ◽  
Valdemar Vicente Graciano Neto ◽  
Elisa Yumi Nakagawa
Keyword(s):  
Architectural Design ◽  
Systems Of Systems ◽  
Dynamic Architecture ◽  
Design Time ◽  
Operation Results ◽  
The Impact ◽  
Reconfiguration Controller

Abstract Systems-of-Systems (SoS) combine heterogeneous, independent systems to offer complex functionalities for highly dynamic smart applications. Besides their dynamic architecture with continuous changes at runtime, SoS should be reliable and work without interrupting their operation and with no failures that could cause accidents or losses. SoS architectural design should facilitate the prediction of the impact of architectural changes and potential failures due to SoS behavior. However, existing approaches do not support such evaluation. Hence, these systems have been usually built without a proper evaluation of their architecture. This article presents Dynamic-SoS, an approach to predict/anticipate at design time the SoS architectural behavior at runtime to evaluate whether the SoS can sustain their operation. The main contributions of this approach comprise: (i) characterization of the dynamic architecture changes via a set of well-defined operators; (ii) a strategy to automatically include a reconfiguration controller for SoS simulation; and (iii) a means to evaluate architectural configurations that an SoS could assume at runtime, assessing their impact on the viability of the SoS operation. Results of our case study reveal Dynamic-SoS is a promising approach that could contribute to the quality of SoS by enabling prior assessment of its dynamic architecture.

scholarly journals Sensory Profile and Acceptability of HydroSOStainable Almonds

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 64 ◽  
Author(s):  
Leontina Lipan ◽  
Marina Cano-Lamadrid ◽  
Mireia Corell ◽  
Esther Sendra ◽  
Francisca Hernández ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Fresh Water ◽  
Deficit Irrigation ◽  
Control Sample ◽  
Sensory Profile ◽  
Water Usage ◽  
Regulated Deficit Irrigation ◽  
Cross Cultural Study ◽  
Two Samples ◽  
Sensory Profiles

Fresh water availability is considered highly risky because it is a finite resource, and a deficiency in water leads to numerous economic and environmental issues. Agriculture is one of the main consumers of fresh water in practices such as irrigation and fertilization. In this context, the main objectives of this study were (i) to determine the descriptive sensory profiles of four almond types grown using different irrigation strategies and (ii) to study their acceptance in a cross-cultural study (Romania and Spain). Consumers’ willingness to pay for hydroSOS almonds was also evaluated. The four irrigation strategies evaluated were a control sample, two samples grown under regulated deficit irrigation strategies (RDI), and a sample grown under a sustained deficit irrigation strategy (SDI). The main conclusion was that neither descriptive nor affective sensory results showed significant differences among treatments. These findings should encourage farmers to reduce their water usage by demonstrating that sensory quality was not significantly affected by any of the studied treatments, compared to the control. Regarding willingness to pay, both Spanish and Romanian consumers were willing to pay a higher price for the hydroSOS almonds.

scholarly journals Chemical composition, antioxidant and antimicrobial activities of the essential oil of Illicium verum

2021 ◽  
Vol 319 ◽  
pp. 01052
Author(s):  
Brahim Outemsaa ◽  
Asmaa Oubihi ◽  
Hassna Jaber ◽  
Sara Haida ◽  
Ikram Kenfaoui ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Staphylococcus Epidermidis ◽  
Antimicrobial Activities ◽  
Sensory Profile ◽  
Illicium Verum ◽  
The Impact ◽  
Antibacterial And Antioxidant Activity

In recent years, a concern has been expressed about the impact of antibiotics and synthetic antioxidants, which are used to inhibit microbial growth and retard fat oxidation in foods. In addition, antibiotic resistance presents a serious menace to human and environmental ecosystems. This has led the food industry to use natural resources such as essential oils in the preparation of foods, this forming their sensory profile and increasing preservation time there. The objective of this work is to determine the chemical composition and evaluate the antibacterial and antioxidant activity of the essential oil of Illicium verum. The yield of essential oil extracted by hydro distillation is about 4.13%. The chemical composition of the essential oil extracted from the dried fruits of Illicium verum was studied by gas chromatography coupled with mass spectrometry (GC and GC/MS). Twenty-eight constituents, representing 99.74% of the essential oil were identified. The major compounds are: trans-anethole (83.46%), D-Limonene (4.56%), Estragole (3.47%) and Linalool (1.07%). Antioxidant activity was determined by the DPPH assay. The essential oils of Illicium verum showed low antioxidant activity with IC50= 286.19 ± 7.4 mg/mL, compared to Ascorbic acid IC50= 0.09 ± 0.01 mg/mL. The antibacterial effect of this essential oil was tested against six microorganisms, of which Staphylococcus aureus is the most sensitive with an MIC of about 1/1000 (v/v), followed by Staphylococcus epidermidis and Enterobacter cloacae with an MIC equal to 1/100 (v/v).

scholarly journals Is the typicality of “Provence Rosé wines” only a matter of color?

OENO One ◽  
2018 ◽  
Vol 52 (4) ◽  
Author(s):  
Cécile Coulon-Leroy ◽  
Nathalie Pouzalgues ◽  
Laure Cayla ◽  
Ronan Symoneaux ◽  
Gilles Masson
Keyword(s):  
Sensory Evaluation ◽  
Expert Panel ◽  
Citrus Fruit ◽  
Sensory Profile ◽  
Pink Color ◽  
Visual Characteristics ◽  
Marketing Tool ◽  
Sensory Profiles ◽  
The Impact ◽  
Rosé Wine

Aims: Given the diversity of French dry Rosé wines, Provence Rosé producers (France) wish to evaluate the typicality of their wines in order to better identify their typical characteristics. A clear pink color is one of them but they would also like to identify some specific odors and aromas. Here, we address these issues by: (i) assessing whether the identity of Provence Rosé wines is perceptible by tasting and shared by professionals based on specific odors and aromas (disregarding color as indicator using black glasses), and (ii) evaluating the impact of color on Provence Rosé wine typicality.Methods and results: Complementary methods were used: exemplarity measurements by a panel of wine professionals, sensory evaluation by a trained expert panel, and color assessment. It was confirmed that Provence Rosé wine typicality is based on color because the clearest wines were found to be more typical. However, typicality in odors and aromas was also demonstrated. Using black glasses, wine professionals from Provence agreed on ‘citrus fruit’, ‘exotic fruit’ and ‘fresh floral’ odors and aromas being typical attributes of Provence Rosé wines. Next, when using transparent glasses, the color of the wines clearly modified the perception of exemplarity.Conclusion: There is no single sensory profile of typical Provence Rosé wines. Variability within the sensory profiles of this specific Rosé wine area was observed, but some common aromatic and visual characteristics were identified.Significance and impact of the study: These results could be used as a marketing tool to better highlight the specific intrinsic characteristics of Provence Rosé wines. It will now be interesting to investigate the Provence area further in order to evaluate potential sub-area specificities linked to “terroir” factors.

Biochemical characterization of fruit juice for impact of storage on commercial beverages

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Sujata Sethy
Keyword(s):  
Biochemical Characterization ◽  
Cadmium Content ◽  
Sunset Yellow ◽  
E Coli ◽  
Duration Of Storage ◽  
Food Colour ◽  
Microbial Analysis ◽  
The Impact

The study was performed to evaluate the impact of storage time on safety and hygienic quality of commercial fruit beverage on the basis of market survey. Three most popular brands and three least popular brands of fruit beverages like squash and syrup were selected and stored for nine months at room temperature. The samples were subjected to chemical analysis for food colour, preservative (SO2), heavy metals (Pb and Cd), pectin and microbial analysis for bacteria, fungus, yeast and E. coli at bimonthly interval. Lead content in all the beverages and synthetic permitted food colours like sunset yellow 136.5 ppm in squash A and tartazine 133.2 ppm in squash B and 310.9 ppm in Syrup F was found which exceeded the permissible limit. Preservative (SO2) and cadmium content remained within the acceptable limit. Total bacterial and fungal count increased sharply with the advancement of storage particularly from 7th month onwards. Duration of storage had no effect on the colour and heavy metal content of the beverages.

scholarly journals Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 104
Author(s):  
Barbara Sawicka ◽  
Mateusz Śpiewak ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Dominika Skiba ◽  
Bernadetta Bienia ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Essential Oils ◽  
Humulus Lupulus ◽  
High Yield ◽  
Brewing Industry ◽  
Monoterpene Hydrocarbons ◽  
Humulus Lupulus L ◽  
Beer Production

The aim of the study was to assess the yield of cones and the quality of six hop varieties (“Iunga”, “Lubelski”, “Sybilla”, “Magnum”, “Lomik”, “Marynka”) in terms of their suitability for beer production, under the conditions of the Małopolska Vistula Gorge Region (21°53′ E; 51°16′ N) (2015–2017). The scope of the research included the determination of the yield of cones and their physicochemical properties, as well as determination of the contents of hop resins and essential oils. In bitter varieties, the ratio of alpha-acids to beta-acids was stable, while, in aromatic varieties, it was variable. In the essential oils of the studied hop varieties, compounds with myrcene and α-humulene were identified and dominated the profiles. “Iunga”, “Sybilla”, “Lubelski”, and “Lomik” were rich in monoterpene hydrocarbons, mainly myrcene, while there was a bit more α-humulene in the “Marynka” variety. “Magnum” was characterized by an even distribution of monoterpenes and sesquiterpenes. The “Magnum variety turned out the most useful for the brewing industry in this region. The Małopolska Vistula Gorge Region is a region where hops not only achieve a high yield of cones, but also good-quality. The bitterness and aroma content of the hops in this region is high.

scholarly journals The Effects of Pasteurization Conditions and Storage Time on Microbial Safety, Quality and Antioxidant Properties of Cider from Rose Apple (Syzygium agueum Alston cv. Taaptimjan)

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Chukwan Techakanon ◽  
Karthikeyan Venkatachalam
Keyword(s):  
Storage Time ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Titratable Acidity ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Apple Cider ◽  
And Storage

The aims of this study were to produce rose apple cider and to compare the quality of cider following different pasteurization conditions. Rose apple (Syzygium agueum Alston cv. Taaptimjan), which is rich in bioactive compounds, was used to produce cider. Cider pasteurization was carried out at 63 ºC for 15 s, or at 71 ºC for 6 s after fermentation. Cider from each pasteurization condition was stored at room temperature (27±1 ºC). Physicochemical, microbial and sensory properties were monitored for three months in the study. The obtained cider (when not pasteurized) had initially 6% alcohol, with soluble solids in the range 4.2-4.3 ºBrix, pH 4.6, and 4.2 g/L titratable acidity. Pasteurization was effective in prolonging shelf life of the cider from 6 to 12 weeks; however, the treatment significantly decreased contents of vitamin C and antioxidants. In the sensory profile of cider pasteurized at 71 ºC, trained panelists perceived it as more sweet, less sour, with less flavor and same intensity of aftertaste, when compared to the control sample. The pasteurization conditions 71 ºC for 6 s gave desirable sensory quality and met microbiology standards for up to three months of storage in ambient conditions.

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