scholarly journals Configuration of the Volatile Aromatic Profile of Carob Powder Milled From Pods of Genetic Variants Harvested at Progressive Stages of Ripening From High and Low Altitudes

2021 ◽  
Vol 8 ◽  
Author(s):  
Chrystalla Antoniou ◽  
Angelos C. Kyratzis ◽  
Georgios A. Soteriou ◽  
Youssef Rouphael ◽  
Marios C. Kyriacou
Keyword(s):  
Sensory Quality ◽  
Isobutyric Acid ◽  
Influential Factor ◽  
Processed Foods ◽  
Lower Altitude ◽  
Fruit Maturity ◽  
Carob Powder ◽  
Volatile Organic ◽  
The Impact

Carob powder is increasingly valued as a substitute for cocoa and as a flavor-enhancing component of processed foods. However, little is known about the impact of preharvest factors such as fruit maturity, genotype and altitude on its volatile organic compounds (VOCs) composition. The current study examined the VOCs composition of powder milled from pods of two genotypes cultivated at 15 and 510 m altitude and harvested at six progressive stages of maturity, ranging from fully developed immature green (RS1) to late ripe (RS6). Fifty-six VOCs categorized into acids, esters, aldehydes, ketones, alcohols, furans, and alkanes were identified through HS-SPME GC-MS analysis. Maturity was the most influential factor, followed by altitude and least by genotype. Aldehydes and alcohols correlated positively (r = 0.789; p < 0.001), both accumulated in immature carobs and decreased with progressive ripening, resulting in the attenuation of green grassy aroma. Conversely, acids increased with ripening and dominated the carob volatilome at full maturity, correlating negatively with aldehydes and alcohols (r = −0.835 and r = −0.950, respectively; p < 0.001). The most abundant VOC throughout ripening (17.3-57.7%) was isobutyric acid, responsible for the characteristic cheesy-acidic-buttery aroma of carob powder. The pleasurable aroma detected at the immature stages (RS2 and RS3) was traced to isobutyrate and methyl isobutyrate esters, rendering unripe green carob powder a potential admixture component for improving the aroma of novel food products. Lower altitude favored the accumulation of acids linked to less pleasant aroma, whereas isobutyric acid was more abundant at higher altitude. This constitutes a significant indication that higher altitude enhances the characteristic carob-like aroma and sensory quality of carob powder.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals Mitigation of Gaseous Emissions from Swine Manure with the Surficial Application of Biochars

2020 ◽  
Author(s):  
Zhanibek Meiirkhanuly ◽  
Jacek A. Koziel ◽  
Baitong Chen ◽  
Andrzej Białowiec ◽  
Myeongseong Lee ◽  
...  
Keyword(s):  
Low Cost ◽  
Swine Manure ◽  
Animal Manure ◽  
Isobutyric Acid ◽  
Lessons Learned ◽  
Regulatory Agencies ◽  
Gaseous Emissions ◽  
Percent Reduction ◽  
Volatile Organic ◽  
The Impact

Environmental impact associated with odor and gaseous emissions from animal manure is one of the challenges for communities, farmers, and regulatory agencies. Microbe-based manure additives treatments are marketed and used by farmers for mitigation of emissions. However, their performance is difficult to assess objectively. Thus, comprehensive, practical, and low-cost treatments are still in demand. We have been advancing such treatments based on physicochemical principles. The objective of this research was to test the effect of the surficial application of a thin layer (¼"; 6.3 mm) of biochar on the mitigation of gaseous emissions (as the percent reduction, % R) from swine manure. Two types of biochar were tested: highly alkaline and porous (HAP) biochar made from corn stover and red oak (RO), both with different pH and morphology. Three 30-day trials were conducted with a layer of HAP and RO (2.0 & 1.65 kg∙m-2, respectively) applied on manure surface, and emissions of ammonia (NH3), hydrogen sulfide (H2S), greenhouse gases (GHG), and odorous volatile organic compounds (VOCs) were measured. The manure and biochar type and properties had an impact on the mitigation effect and its duration. RO significantly reduced NH3 (19-39%) and p-cresol (66-78%). H2S was mitigated (16~23%), but not significantly for all trials. Significant (66~78%) reductions for p-cresol were observed for all trials. The phenolic VOCs had relatively high % R in most trials but not significantly for all trials. HAP reduced NH3 (4~21%) and H2S (2~22%), but not significantly for all trials. Significant % R for p-cresol (91~97%) and skatole (74~95%) were observed for all trials. The % R for phenol and indole ranged from (60~99%) & (29~94%) but was not significant for all trials. The impact on GHGs, isobutyric acid, and the odor was mixed with some mitigation and generation effects. However, larger-scale experiments are needed to understand how biochar properties and the dose and frequency of application can be optimized to mitigate odor and gaseous emissions from swine manure. The lessons learned can also be applicable to surficial biochar treatment of gaseous emissions from other waste and area sources.

The influence of the structure of employees on sensory quality of restaurants' food

2014 ◽  
Vol 116 (3) ◽  
pp. 527-543 ◽  
Author(s):  
Dragan Tešanovic ◽  
Milovan Krasavcic ◽  
Bojana Miro Kalenjuk ◽  
Milijanko Portic ◽  
Snježana Gagic
Keyword(s):  
Sensory Quality ◽  
Second Phase ◽  
Content Type ◽  
Level Of Education ◽  
Third Phase ◽  
Practical Evaluation ◽  
Quality Of Food ◽  
The Impact ◽  
Practical Implications

Purpose – The aim of this paper is to determine the sensory quality of food in restaurants by professional food evaluators and to research the impact of education, age and number of employees on the quality of food. Design/methodology/approach – In the first phase five trained food tasters evaluated the sensory quality of food. In the second phase, the analysis of the structure of employees was done by establishing their level of education, age and number of employees. In the third phase the regression and correlation analysis was done with the aim to establish the impact of the level of education, age and number of employees on the sensory quality of food. Findings – The sensory evaluation has shown that the evaluated food is of moderate quality. Correlation matrix has shown that the education level of employees has a high impact on the sensory quality of food. There is a correlation between the number of employees, their age and their education. Practical implications – Obtained results are the indicators of the quality of food in restaurants in the region and they can serve for the improvement of quality. They have shown that education and staff training can contribute to a better quality of food. Established methodology can also contribute to the practical evaluation of quality. Originality/value – This paper is reflected on the specific application of methodology of the sensory analysis of food in restaurants. The paper pointed to the impact of employees on the sensory quality of food by statistical methods. Statistical results which point to the great impact of the level of education of employees on the sensory quality of food in restaurants are particularly valuable.

EVALUATION OF THE IMPACT OF HOT WATER TREATMENT ON THE SENSORY QUALITY OF FRESH TOMATOES

2012 ◽  
pp. 1305-1311 ◽  
Author(s):  
F.E. Loayza ◽  
J.K. Brecht ◽  
A. Plotto ◽  
E.A. Baldwin ◽  
J. Bai
Keyword(s):  
Water Treatment ◽  
Sensory Quality ◽  
Hot Water ◽  
Hot Water Treatment ◽  
The Impact

scholarly journals Nutritional quality of kermes oak (<i>Quercus coccifera</i> L.) acorns as affected by altitude in a typical Mediterranean area

2017 ◽  
Vol 60 (2) ◽  
pp. 71-78 ◽  
Author(s):  
Christos N. Roukos ◽  
Zoi M. Parissi ◽  
Apostolos P. Kyriazopoulos ◽  
Eleni M. Abraham
Keyword(s):  
Cell Wall ◽  
Nutritional Quality ◽  
Mediterranean Area ◽  
Quercus Coccifera ◽  
Lower Altitude ◽  
Altitudinal Zone ◽  
The Impact ◽  
Kermes Oak

Abstract. The impact of altitudinal zone on the nutritional quality of kermes oak (Quercus coccifera L.) acorns was assessed in Xirovouni Mountain shrublands in northwestern Greece. Whole acorns were collected during autumn 2011 from 15 sites located at three altitudinal zones (i.e. lower, middle, upper). Kermes oak acorn samples were manually separated into kernel and hull and analysed for chemical composition (crude protein, CP; neutral detergent fibre, NDF; acid detergent fibre, ADF; lignin), in vitro dry matter (DM) digestibility (IVDMD), in vitro NDF digestibility (IVNDFD), digestible energy (DE), and minerals (i.e. Ca, P, K, Mg, Mn, Fe, Zn, Cu). Altitude had a negative correlation with CP, IVDMD, and IVNDFD and positively correlated to cell wall contents in both kernel and hull. Acorns growing under higher temperatures (at lower altitude) have more digestible cell wall compared to acorns growing under lower temperatures (at higher altitude) due to increased CP content and decreased cell wall content. It seems that environmental factors affect the nutritional value of acorns. Thus, goat farmers should take this into account when collecting acorns to feed their animals.

The impact of sensory quality of pork on consumer preference

Meat Science ◽  
2007 ◽  
Vol 76 (1) ◽  
pp. 61-73 ◽  
Author(s):  
Margit D. Aaslyng ◽  
Marjatta Oksama ◽  
Eli V. Olsen ◽  
Camilla Bejerholm ◽  
Maiken Baltzer ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Consumer Preference ◽  
The Impact

Intrusive Memories and Modality-Specific Mental Imagery in Posttraumatic Stress Disorder

2010 ◽  
Vol 218 (2) ◽  
pp. 64-70 ◽  
Author(s):  
Lena Jelinek ◽  
Sarah Randjbar ◽  
Michael Kellner ◽  
Angnes Untiedt ◽  
Jana Volkert ◽  
...  
Keyword(s):  
Posttraumatic Stress Disorder ◽  
Posttraumatic Stress ◽  
Mental Imagery ◽  
Interpersonal Violence ◽  
Sensory Quality ◽  
Stress Disorder ◽  
Traumatic Experiences ◽  
Intrusive Memories ◽  
The Impact

Posttraumatic stress disorder (PTSD) is characterized by vivid intrusive memories of the trauma. Among these, visual sensations of the trauma are most commonly reported. However, intrusions may involve other senses as well (e.g., acoustic, olfactory, or bodily sensations). It has been proposed that enhanced mental imagery may predispose individuals with traumatic experiences to intrusions and ultimately to PTSD. A total of 58 victims of interpersonal violence with current (n = 20), past (n = 19), and no lifetime PTSD (n = 19) as well as non-traumatized controls (n = 23) were assessed with the Vividness of Visual Imagery Questionnaire (VVIQ) and a modality-specific imagery questionnaire. Moreover, the sensory quality of the traumatic intrusions was assessed in traumatized participants. Participants with recovered PTSD displayed less overall mental imagery than the other three groups who were indistinguishable. No relation was found between the modality-specific mental imagery and the sensory quality of the intrusions. The impact of mental imagery on intrusive memories in PTSD is complex. Less mental imagery appears beneficial in the recovery process, but does not prevent the development of intrusive symptoms in the first place. Further investigation of perceptual and memory vividness as well imagery control (i.e., to sustain, modify, or terminate an image) also including trauma-related material may be important for trauma-specific interventions.

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.

Edible Film Coatings to Extend the Shelf-Life of Fresh-Cut Pineapple

2021 ◽  
Vol 885 ◽  
pp. 67-74
Author(s):  
Giuseppina Gullifa ◽  
Stefano Materazzi
Keyword(s):  
Shelf Life ◽  
Complete Characterization ◽  
Coating Material ◽  
Processed Foods ◽  
Minimally Processed ◽  
Film Coatings ◽  
Volatile Organic ◽  
Fresh Cut

This study proposes an innovative coating material and procedure to extend the shelf-life of fresh-cut pineapple classified as “minimally processed foods”. The novelty of this work consists of the using of biodegradable cases for the storage of fruits during the experiments under refrigerated conditions. In addition, the application of the coating process was evaluated over a period of 15 days and a complete characterization of the Volatile Organic Compounds (VOCs) was performed by gaschromatography coupled to mass spectrometry (GC-MS) to assess the effect of the coating material on the flavor, the appearance and the quality of the fruits. Results demonstrated that the application of carboxymethyl cellulose and ascorbic acid on pretreated fresh-cut pineapple is able to reduce the aging process and prolonge the shelf-life of pineapple without requiring conventional PVC cases for storage.

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