scholarly journals Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3410
Author(s):  
Małgorzata Starowicz ◽  
Paweł Hanus ◽  
Grzegorz Lamparski ◽  
Tomasz Sawicki
Keyword(s):  
Sugar Content ◽  
Sugar Composition ◽  
Bee Pollen ◽  
Sensory Acceptance ◽  
Sensory Profiles ◽  
Odor Descriptors

Bee products are a well-known remedy against numerous diseases. However, from the consumers’ perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory profiles, and sugar composition of beeswax, beebread, pollen, and honey. According to the HS-SPME/GC-MS results, 20 volatiles were identified in beeswax and honey, then 32 in beebread, and 33 in pollen. Alkanes were found to dominate in beeswax, beebread, and pollen, while aldehydes and monoterpenes in honey. In the case of sugars, a higher content of fructose was determined in beebread, bee pollen, and honey, whereas the highest content of glucose was assayed in beeswax. In the QDA, the highest aroma intensity characterized as honey-like and sweet was found in honey, while the acid aroma was typical of beebread. Other odor descriptors, including waxy, pungent, and plant-based aromas were noted only in beeswax, honey, and pollen, respectively.

scholarly journals Genotypic Variation in and Environmental Variance Components of Sugar Composition in Japanese Pear Fruit

HortScience ◽  
2019 ◽  
Vol 54 (9) ◽  
pp. 1465-1469
Author(s):  
Toshihiro Saito ◽  
Norio Takada ◽  
Hidenori Kato ◽  
Shingo Terakami ◽  
Sogo Nishio
Keyword(s):  
Variance Components ◽  
Fruit Juice ◽  
Sugar Content ◽  
Genotypic Variation ◽  
Phenotypic Selection ◽  
Japanese Pear ◽  
Sugar Composition ◽  
Pear Fruit ◽  
Environmental Variance ◽  
Total Sugar Content

Genotypic variations in and environmental variance components of the total sugar content (TSC) and sugar composition, including sucrose (SUC), fructose (FRU), glucose (GLU), and sorbitol (SOR), in the fruit juice of 13 Japanese pear cultivars were analyzed. The TSC of ‘Kanta’ and TSC of ‘Hoshiakari’ were high (both >14.5 g/100 mL). The contents of SUC and FRU were higher than those of the other sugars. The SUC contents were ranked as follows: ‘Gold Nijisseiki’, 7.3 g/100 mL; ‘Shuurei’, 6.2 g/100 mL; and ‘Akizuki’, 6.1 g/100 mL. The FRU content in ‘Kanta’ was the highest among all monomeric sugars evaluated (6.8 g/100 mL). These results suggest that ‘Kanta’ is superior in terms of both TSC and sugar composition, which determine sweetness. The yearly environmental variance components were negligible for all traits. The genotype × year ranged from 4.4% to 13.7% of the total variance. Within-tree variance was 17.1% for TSC, whereas that for the sugar composition ranged from 1.4% to 6.1%. The tree × year ranged from 2.7% to 7.4%. Variance among fruits within trees was the largest environmental variance component—except for FRU—and ranged from 8.8% to 35.6%. Broad-sense heritability (hB2) values based on single tree, single year, and single fruit measurements were 0.33, 0.64, 0.69, 0.71, and 0.76 for TSC, SUC, FRU, GLU, and SOR, respectively. These results suggest that it would be easier to estimate genetic differences in sugar components with a higher level of precision than those in TSC. Increasing the fruit number up to five, in combination with yearly repetition increased to two (without tree repetition), significantly increased the hB2 of all traits undergoing study. The information obtained during this study will be useful for improving the accuracy of phenotypic selection and future genomic-based breeding studies performed to improve the sweetness of Japanese pear fruits.

scholarly journals Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 975
Author(s):  
Hyun Hee Hong ◽  
Mina K. Kim
Keyword(s):  
Moisture Content ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Total Sugar ◽  
Sensory Panel ◽  
Alcohol Content ◽  
Parboiled Rice ◽  
Total Sugar Content ◽  
Sensory Profiles ◽  
Flavor Profile

The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing. The physiochemical characteristic and sensory profiles were performed after fermenting samples of koji for a 72 h period. The physiochemical quality characteristics that were tested include pH, moisture content, color, acidity, TA, amino-type nitrogen content, reducing- and total-sugar content, and alcohol content; the enzymatic activities that were tested include amylase (α- and β-) and protease (neutral and acidic) activities. A descriptive sensory analysis was conducted on three types of koji with a highly trained sensory panel (n = 7) using the SpectrumTM Method. Differences in physiochemical and sensory profiles were observed on three koji samples (p < 0.05). Soybean koji had higher values in acid and TA, while rice koji had the highest values in reducing and total sugar, at 90.3 mg/g and 107.5 mg/g respectively. Wheat koji had the lowest values in protease activities. The flavor profile of soybean koji was characterized by bean sprout, cracker, and cheonggukjang aromatics; that of rice koji was characterized by overripe banana, solvent, syrup, and parboiled rice aromatics; and that of wheat koji was characterized by woody and roasted aromatics.

Nectar quality in open-pollinated, pol CMS hybrid, and dominant SI hybrid oilseed summer rape

1998 ◽  
Vol 78 (1) ◽  
pp. 79-89 ◽  
Author(s):  
S. F. Pernal ◽  
R. W. Currie
Keyword(s):  
Apis Mellifera ◽  
Brassica Napus ◽  
Sugar Content ◽  
Total Sugar ◽  
Breeding Systems ◽  
Sugar Production ◽  
Sugar Composition ◽  
Total Sugar Content ◽  
Bloom Period ◽  
Nectar Sugar

Nectar sugar composition and temporal patterns of nectar sugar production were examined in oilseed summer rape (Brassica napus L. ssp. oleifera (Metzg.)) from six open-pollinated, eight pol cytoplasmic male-sterile (CMS) hybrid and seven dominant self-incompatible (SI) hybrid cultivars at three field plot sites in Manitoba. The total sugar content of nectar samples was measured by the Dreywood anthrone reaction for total carbohydrate, and simple sugar composition was determined using an enzymatic bioanalysis for D-glucose, D-fructose and sucrose. Hybrid and open-pollinated cultivar flowers had similar sugar content. Mean total sugar content per flower also did not vary among hybrid breeding systems when compared within individual weeks of the bloom period or within daily sampling periods. However, for all cultivars, total nectar sugar content per flower was lower during the 08:00 and 11:00 h sampling periods and increased to maximum levels during the 14:00 and 16:00 h sampling periods. Significant differences in nectar sugar content were also found in relation to the bloom phenology of the cultivars. Cultivars produced the greatest amount of sugar per flower during the first 2 wk of the bloom period, then sugar production decreased in the third and fourth weeks. Nectar sugar ratios from all cultivars averaged approximately 1:1 glucose:fructose. Nectar glucose content among cultivars was similar but, among breeding systems, CMS cultivars tended to have lower amounts of glucose than SI or open-pollinated cultivars. Selecting for higher total sugar content may produce nectars more attractive to foraging honeybees (Apis mellifera L.), thereby ensuring adequate pollination of hybrid parental lines and F1 hybrid plants. Selecting for lower nectar glucose will produce honeys with more desirable granulation characteristics. Overall, the production and quality of nectar sugar in oilseed rape hybrids are similar to those of open-pollinated cultivars, and are not likely to adversely affect the pollinating activities of honeybees or their potential for honey production. Key words: oilseed summer rape, Brassica napus, honeybees, Apis mellifera, nectar, simple sugars

scholarly journals Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 332
Author(s):  
Adriana Aniceto ◽  
Julia Montenegro ◽  
Rafael da Silva Cadena ◽  
Anderson Junger Teodoro
Keyword(s):  
Experimental Design ◽  
Antioxidant Capacity ◽  
Sugar Content ◽  
Physicochemical Characterization ◽  
Total Phenolic ◽  
Spondias Mombin ◽  
Sensory Acceptance ◽  
Byrsonima Crassifolia ◽  
Significant Difference ◽  
High Sugar Content

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.

scholarly journals Sugar composition and in vitro glycaemic response of selected sugars, rice-based meals and traditional kuih

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 187-195
Author(s):  
F.N. Mohd Nawawi ◽  
I.S. AhmadFadzly ◽  
Noor Safiqah Ain Safingi N.S.A. ◽  
N. Mustafa Khalid ◽  
M.F. Md Noh ◽  
...  
Keyword(s):  
Glucose Concentration ◽  
High Performance ◽  
Sugar Content ◽  
In Vitro Digestion ◽  
Food Samples ◽  
Total Sugar ◽  
Sugar Composition ◽  
Glycaemic Response ◽  
Total Sugar Content

High glycaemic index foods were found to increase the risk of getting diabetes, obesity, cancer and cardiovascular disease. This study aimed to determine the in vitro glycaemic response and sugar composition of selected food types, which include sugars, rice-based meals and traditional cakes and desserts (kuih). The food samples were purchased prepared and analysed using High Performance Liquid Chromatography (HPLC) to determine the sugar composition. The samples were also prepared and assayed using validated in vitro digestion method to determine the estimated glycaemic response. The in vitro method used 0.25g total available carbohydrate, which was established by Clegg Anthrone method. Among the studied samples, the total sugar content was icing sugar (100%), which has the highest percentage, nasi kerabu (7.49%) and kuih lapis (42.20%) for sugars, rice-based meals and traditional kuih, respectively. Dialyzable glucose concentration for the sugar samples was highest in the sugar in sachet (3.47 mg/mL) and lowest in the sugar with stevia (0.49 mg/mL). For the different types of rice-based meals, the highest dialyzable glucose concentration was in nasi lemak (13.06 mg/mL), and the lowest was in nasi kerabu (12.33 mg/mL). While for traditional kuih, kuih lapis (10.53 mg/mL) and kuih keria (6.30 mg/mL) were highest and lowest in the dialyzable glucose concentration, respectively. Significant correlations exist between dialyzable glucose concentration (at 120 minutes) and sugar composition (p<0.05) for the rice-based samples. Among the traditional kuih samples, sucrose content and total sugar content was correlated significantly. However, no correlation exists between dialyzable glucose concentration and sugar composition for the selected sugar samples. Factors such as particle size and presence of phytochemical in sugars, available nutrients (starch, protein and fat) in kuih and cooked dishes as well as the amount of added sugar in food are vital factors that affect the in vitro glycaemic response of the studied samples.

scholarly journals It Is Not All about Being Sweet: Differences in Floral Traits and Insect Visitation among Hybrid Carrot Cultivars

Insects ◽  
2020 ◽  
Vol 11 (7) ◽  
pp. 402
Author(s):  
Ann Gaffney ◽  
Björn Bohman ◽  
Stephen R. Quarrell ◽  
Philip H. Brown ◽  
Geoff R. Allen
Keyword(s):  
Honey Bees ◽  
Sugar Content ◽  
Flower Colour ◽  
Minor Importance ◽  
Sugar Composition ◽  
Visitation Rates ◽  
Significant Difference ◽  
Insect Visitation ◽  
Nectar Sugar Composition ◽  
Nectar Sugar

Cytoplasmically male-sterile (CMS) carrot cultivars suffer from low pollination rates. In this study, insect visitation varied more than eightfold between 17 CMS carrot cultivars in a field-based cultivar evaluation trial. The visitation rates of honey bees, nectar scarabs, muscoid flies, and wasps each significantly differed among these cultivars. No significant difference in visitation rates was observed among cultivars of different CMS type (brown-anther or petaloid) or flower colour, but cultivars of Berlicumer root type had significantly higher insect visitation rates than Nantes. Six cultivars were further compared in regard to selected umbel traits: as umbel diameter increased, so did the visitation of soldier beetles, while that of honey bees decreased. Finally, nectar of these six cultivars was analysed for sugar content, which revealed monosaccharides to be the most common sugars in all. There was high variation in the levels of sugars from individual umbellets but no significant difference in nectar sugar composition among cultivars, suggesting that nectar sugar composition is of minor importance regarding pollinator attraction to hybrid CMS carrot umbels.

Combined Elevation of Temperature and CO2 Levels Impacts the Production and Sugar Composition of Aphid Honeydew

2021 ◽  
Author(s):  
Solène Blanchard ◽  
François Verheggen ◽  
Isabelle Van de Vreken ◽  
Aurore Richel ◽  
Claire Detrain
Keyword(s):  
Climate Change ◽  
Elevated Temperatures ◽  
Abiotic Factors ◽  
Sugar Content ◽  
Aphis Fabae ◽  
Sugar Composition ◽  
Phloem Sap ◽  
Potential Impact ◽  
Gut Microorganisms ◽  
Aphid Honeydew

Abstract Honeydew is the keystone of many interactions between aphids and their predators, parasitoids, or mutualistic partners. Despite the crucial importance of honeydew in the aphid-ant mutualism, very few studies have investigated the potential impact of climate change on its production and composition. Here, we quantified changes in the sugar compounds and in the amount of honeydew droplets released by Aphis fabae reared on Vicia faba plants, under elevated levels of temperature and/or CO2. A combined elevation of these two abiotic factors increased honeydew production as well as the total amount in sugars, in particular the concentration of fructose and melezitose. Increased amount of sugars in phloem sap under elevated CO2 conditions, along with a raise of aphid metabolism and sap ingestion to compensate for water loss under elevated temperatures might explain these observed changes increase in honeydew production and sugar content. A higher amount of excreted honeydew coupled with a higher concentration in melezitose and fructose are expected to enhance both the feeding behavior and the laying of a recruitment trail by ant foragers, thereby reinforcing the ant-homopteran mutualism under a scenario of elevated temperature and CO2 levels. We discuss about the enhancing and counteracting effects of climate change on other biological agents (gut microorganisms, predators, parasitoids) that interact with aphids in a complex multitrophic system.

scholarly journals Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava

2021 ◽  
Vol 24 ◽  
Author(s):  
Luciana Alves de Oliveira ◽  
Ronielli Cardoso Reis ◽  
Eliseth de Souza Viana ◽  
Josemara Ferreira dos Santos ◽  
Vivian dos Santos Souza ◽  
...  
Keyword(s):  
Starch Content ◽  
Sugar Content ◽  
Frozen Storage ◽  
Storage Period ◽  
Cooking Time ◽  
Pulp Yield ◽  
Chemical Characteristics ◽  
Sensory Acceptance ◽  
Physical Chemical ◽  
Sweet Cassava

Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed to evaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms “like slightly” and “like moderately”. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics.

scholarly journals Relationship between Sugar Content in Raw, Baked, and Microwaved Sweetpotato Roots during Storage

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 825D-825
Author(s):  
Durel J. Romaine ◽  
Don R. LaBonte
Keyword(s):  
Sucrose Concentration ◽  
Sugar Content ◽  
Consumer Preference ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Sugar Composition ◽  
Total Sugars ◽  
Total Sugar Concentration ◽  
The Relationship ◽  
White Star

Seven compositionally diverse sweetpotato lines were examined for changes in individual sugar concentrations at harvest (green), after curing (7 days at 90% RH and 29.5C), and after 4 and 8 weeks of cold storage (16C) to determine the relationship between raw and cooked root sugar composition. Raw root sucrose concentrations at harvest in two dessert types, `L91-80' and `Heart-O-Gold', were at least 22% higher than other dessert types, such as `Beauregard' and `Jewel', and 26% higher than white starchy types (`Rojo Blanca' and `White Star'). The sucrose concentration remained correspondingly higher for these two lines when baked or microwaved. Total sugar concentration was not significantly correlated between raw vs. baked or microwaved roots. The major sugar in most baked and microwaved roots was maltose, accounting for 18% to 93% of the total sugars. `L91-80' behaved differently from other lines during microwaving, where sucrose was the major sugar. The total sugar concentration of `L91-80' and `Heart-O-Gold' were not statistically greater after baking and microwaving for all dates, including the white, starchy types. These results suggest the need to further evaluate the relative importance of individual sugar concentrations on consumer preference.

scholarly journals Tuber Yield Formation and Sugar Composition of Yacon Genotypes Grown in Central Europe

Agronomy ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 301 ◽  
Author(s):  
Larissa Kamp ◽  
Jens Hartung ◽  
Benjamin Mast ◽  
Simone Graeff-Hönninger
Keyword(s):  
Tuber Yield ◽  
Sugar Content ◽  
Food Products ◽  
Yield Potential ◽  
Sugar Composition ◽  
Fresh Market ◽  
Smallanthus Sonchifolius ◽  
Health Promoting ◽  
Yield Formation ◽  
Human Intestinal Tract

Yacon (Smallanthus sonchifolius) is a tuberous root crop native to the Andean region. The eatable tubers contain up to 70% fructooligosaccharides (FOS) on a dry matter (DM) basis. These FOS are not digestible by the human intestinal tract and do not cause an increase of blood glucose level. Therefore, the consumption of yacon tubers offers health promoting benefits. With regard to cultivation, little to no information about yield potential and FOS content as well as sugar composition of diverse genotypes is known. However, this information is crucial for the development of new health beneficial food products out of different genotypes of yacon. In the present study nine different genotypes were studied in a field experiment in 2017 and 2018 regarding their tuber yield formation, sugar yield, and sugar composition. The genotypes red-shelled (‘RG’), brown-shelled (‘BG’), and ‘Morado’ reached the highest tuber yields of 46.6, 43.5, and 41.6 t ha−1 FM, respectively. These three genotypes also had the highest sugar yields in the same order (2.2, 2.0, and 1.9 t ha−1). Considering the sugar composition and sugar content, these three genotypes were outstanding, with a sugar content up to 66% of DM (‘RG’, 2018). With regards to the development of possible food products, cv. ‘Peru’ can be considered as favorable for the fresh market due to high amounts of both monosaccharides and FOS. Genotypes ‘BG’, ‘RG’, and ‘Morado’ seem to offer various options for the food processing industry, due to their high amounts of FOS.

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