Characteristics of Volatile Compounds and Sensory Properties of Mixed Organic Juices Based on Kiwiberry Fruits

Nowadays, the trend related to healthy eating is constantly growing among consumers. The juices based on kiwiberry containing over 20 vital nutrients may have a potential for usage in developing innovative products targeting health-concerned consumers. The aims of the study were: (1) to identify the volatile compounds of kiwiberry juice and its mixes with basic organic juices; (2) to determine the sensory characteristics and level of liking with regard to the tested samples and (3) to select the juice-mix with the highest sensory quality properties and liking. The measurements of volatile compounds in juices were made using a Heracles Neo ultrafast gas chromatograph (HS-GC). The sensory characteristics of the juices were assessed by Descriptive Quantitative Analysis, whereas the consumers’ overall liking was assessed on a 9-point hedonic scale. It was stated that the examined juices differed in the pattern of volatile compounds as well as in the sensory properties and the level of liking. The increasing addition of apple and pear juice to kiwiberry based juices in different ratios contributed to the exposed volatile compounds responsible for floral, sweet and fruity odours. The juice mixes with higher addition of apple or pear juices were more harmonized in terms of sensory image and represented higher levels of overall liking among consumers.

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Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽

10.3390/foods9101466 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1466

Author(s):

María Belén Linares ◽

Almudena Cózar ◽

María Dolores Garrido ◽

Herminia Vergara

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Polyunsaturated Fatty Acids ◽

Storage Time ◽

Sensory Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Characteristics ◽

Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

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Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars

Journal of the Serbian Chemical Society ◽

10.2298/jsc190307061p ◽

2019 ◽

Vol 84 (12) ◽

pp. 1381-1390 ◽

Cited By ~ 1

Author(s):

Branko Popovic ◽

Olga Mitrovic ◽

Aleksandar Leposavic ◽

Svetlana Paunovic ◽

Darko Jevremovic ◽

...

Keyword(s):

Comparative Analysis ◽

Ethyl Acetate ◽

Volatile Compounds ◽

Sensory Quality ◽

Alcoholic Fermentation ◽

Processing Method ◽

Hexanoic Acid ◽

Sensory Characteristics

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars ? Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.

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Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter

Linear vs piecewise Weibull model for genetic evaluation of sires for longevity in Simmental cattle ◽

10.15567/mljekarstvo.2020.0305 ◽

2020 ◽

Vol 70 (3) ◽

pp. 184-200

Author(s):

Engin Gundogdu ◽

Songul Cakmakci ◽

Ali Adnan Hayaloglu

Keyword(s):

Volatile Compounds ◽

Lactococcus Lactis ◽

Leuconostoc Mesenteroides ◽

Starter Culture ◽

Hexanoic Acid ◽

Sensory Properties ◽

Sensory Characteristics ◽

Volatile Profiles ◽

And Storage ◽

General Acceptability

In this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic, butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage.

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Sensory characteristics of wholegrain

Advances in Obesity Weight Management & Control ◽

10.15406/aowmc.2020.10.00327 ◽

2020 ◽

Vol 10 (6) ◽

pp. 191-194

Author(s):

Tanya Bhasin

Keyword(s):

Sensory Quality ◽

Sensory Properties ◽

Sensory Characteristics ◽

Limiting Factor

Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are also presented

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Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese

Journal of Dairy Research ◽

10.1017/s0022029999003842 ◽

1999 ◽

Vol 66 (4) ◽

pp. 579-588 ◽

Cited By ~ 68

Author(s):

SOLANGE BUCHIN ◽

BRUNO MARTIN ◽

DIDIER DUPONT ◽

ANDRE BORNARD ◽

CHRISTINE ACHILLEOS

Keyword(s):

Volatile Compounds ◽

Sensory Properties ◽

Water Soluble ◽

Sensory Characteristics ◽

The Third ◽

Microbial Origin ◽

Southern Side ◽

Northern Side ◽

Second Period

A study was undertaken to compare the chemical and sensory characteristics of Abondance cheeses made with milk from animals grazing areas within the same highland pasture, but with different predominant plants. Nine cheeses made during the last 3 d of three successive 7 d periods were evaluated. The animals grazed on the southern side of the highland pasture during the first period (15–21 June), on the northern side during the second period (22–29 June) and returned to the southern side for the third period (30 June–6 July). The gross composition of the cheeses did not vary between periods. ‘North’ cheeses contained more plasmin, γ-casein, αs1-I-casein and water-soluble N than ‘south’ cheeses. Both sensory and instrumental measurements indicated that north cheeses were less firm, stickier and more easily fractured than south cheeses. North cheeses were also more salty, bitter and persistent. Their overall aroma was more intense and they had more intense sour, burnt, toasted, fermented vegetable and sweat aromas, but less intense toffee, exotic fruit and acid milk aromas. The texture differences noted between the cheeses from milk produced on the two areas may come from differences in primary proteolysis, partly due to different amounts of plasmin and plasminogen in milk and in cheeses. The aroma differences were related to differences in volatile compounds. Some compounds had a microbial origin, while some others may have come from the pasture.

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Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert)

Journal of Agricultural and Marine Sciences [JAMS] ◽

10.24200/jams.vol22iss1pp67-74 ◽

2018 ◽

Vol 22 (1) ◽

pp. 67

Author(s):

Annamalai Manickvasagan ◽

Chandini S Kumar ◽

Zaher H Al-Attabi

Keyword(s):

Sensory Quality ◽

Sensory Attributes ◽

Sensory Properties ◽

Texture Profile ◽

Date Syrup ◽

First Choice ◽

Hedonic Scale ◽

Sugar Replacement ◽

Instrumental Texture

In this study, a popular Indian dessert, kesari, was reformulated by substituting refined sugar at various levels (0%=control, 25%, 50%, 75% and 100%) with date past and syrup, and changes in instrumental texture profile, L*a*b* colour values and sensory properties were determined. The hardness of date syrup kesari was higher than that of date paste kesari. However, there were no differences in hardness among various levels of replacement. There were no differences between syrup vs paste products or among various levels of replacements in cohesiveness, springiness, gumminess, adhesiveness and chewiness of kesari. The developed kesari scored 5.5 to 7.5 on a 9 level hedonic scale (like slightly-like moderately) in all sensory attributes. Replacement of sugar at 75% and 100% levels, significantly lowered the scores for most of the sensory attributes. Around 50% of the panellist in informed sensory, selected 50% replaced products (paste or syrup) as their first choice.

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Sensory Evaluation of Wheat Bran Biscuits Mixed with Flaxseed

Asian Journal of Advanced Research and Reports ◽

10.9734/ajarr/2019/v6i330155 ◽

2019 ◽

pp. 1-5

Author(s):

Arpana Tiwari ◽

Sunita Mishra

Keyword(s):

Antioxidant Activity ◽

Sensory Evaluation ◽

Wheat Bran ◽

Sensory Properties ◽

Sensory Characteristics ◽

Overall Acceptability ◽

Flaxseed Flour ◽

Hedonic Scale ◽

Phenolic Concentration

Biscuit consumption is considered one of the top ten daily consumed foods [1]. The objective of this study was acceptability of biscuit containing three different combinations of powders of wheat bran, flaxseed and wheat viz., 25:75:0, 0:50:50, 20:80:0 were used to prepare 100gms flour mix. Acceptance was assessed using a hedonic scale of nine points. It was noticed that incorporation of flaxseed flour at 80% was unacceptable in biscuit. At this level of incorporation of flaxseed flour, the sensory properties of the product were affected i.e., flavour and taste wise, body and texture, colour and appearance and overall quality whereas 75% addition of flaxseed flour produced good results [2]. The antioxidant activity, phenolic concentration was linearly increased as the fortification was increased [1]. Data revealed that the overall acceptability of biscuit ranged from 9 to 7. This indicated that the recipes were found to fall under the category of ‘like extremely to like moderately’. It can finally be discerned from the sensory scores for biscuit prepared with 75% incorporation of flaxseed flour with 25% of wheat bran flour, that the biscuit was equally acceptable as that of control [2]. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage [3].

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Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Foods ◽

10.3390/foods9081101 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1101

Author(s):

Luca Bettera ◽

Marcello Alinovi ◽

Roberto Mondinelli ◽

Germano Mucchetti

Keyword(s):

Sensory Quality ◽

Market Price ◽

Sensory Perception ◽

Storage Conditions ◽

Moisture Gradient ◽

Sensory Properties ◽

Sensory Characteristics ◽

Protected Designation Of Origin ◽

Physico Chemical

Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-chemical and sensory quality can be influenced by the duration and conditions of ripening. The objectives of this work were to characterize the physico-chemical and sensory characteristics of Nostrano Valtrompia cheese ripened for 12 and 16 months and to study the influence of different ripening warehouses: a temperature conditioned warehouse (TCW) and in a traditional, not conditioned warehouse (TNCW). The moisture gradient from the rind to the center of the cheese influenced texture, moisture, aw and color. Ripening in different warehouses did not affect the overall appreciation of the cheese nor other physico-chemical (color, moisture) or sensory traits. TCW cheeses were characterized by a slightly softer texture, slightly different openings distribution, and a different sensory perception than TNCW cheeses. These minor differences were related to the less variable environmental ripening conditions of TCW than TNCW. The results of this study can be useful to support the management of the ripening conditions of Nostrano Valtrompia PDO cheese and to rationally introduce new, suitable ripening sites.

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