sensorial analysis
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Horticulturae ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 65
Author(s):  
Danilo Aros ◽  
Macarena Suazo ◽  
Marcela Medel ◽  
Cristina Ubeda

Floral scent plays an important ecological role attracting pollinators. Its composition has been elucidated for a vast diversity of species and is dominated by volatile organic compounds (VOCs) such as monoterpenoids, sesquiterpenoids, phenylpropanoids and benzenoid compounds. Considering that floral scent is also an important character for the ornamental plant market, this study was aimed at characterizing and comparing the molecular composition of scented and non-scented alstroemeria flowers. Confirmation of floral scent was performed through sensorial analysis, while GC-MS analysis detected monoterpenes and esters as major volatile organic compounds (VOCs). A total of 19 and 17 VOCs were detected in the scented hybrids 13M07 and 14E07, respectively. The non-scented hybrid 13B01 shared 14 VOCs with the scented hybrids, although it showed different relative concentrations. Comparison between scented and non-scented hybrids suggests that diversity and amounts of VOCs are likely due to the ecological role of scent, while the human perception of floral scent is not strictly related to the VOC profile.


Molecules ◽  
2022 ◽  
Vol 27 (1) ◽  
pp. 326
Author(s):  
Emilio Celotti ◽  
Georgios Lazaridis ◽  
Jakob Figelj ◽  
Yuri Scutaru ◽  
Andrea Natolino

The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins’ additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability.


Plants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2504
Author(s):  
Anca Corina Fărcaș ◽  
Sonia Ancuța Socaci ◽  
Maria Simona Chiș ◽  
Oana Lelia Pop ◽  
Melinda Fogarasi ◽  
...  

Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods leading to new trends in food consumption. Brewers spent grain (BSG) represents a potential functional food rich in fiber, protein, lipids, mineral and phenols that needs to be further exploited. In this vein, five different BSG types were collected from local breweries and valorized in cookies manufacturing. Thus, proximate composition (protein, minerals, lipids, ash, crude fiber and carbohydrates) was analyzed using AACC (American Association of Cereal Chemists) methods, DPPH (2,2-Diphenyl-1-picrylhydrazyl), and Folin Ciocalteu methods were used to determined antioxidant activity and total phenols, while minerals and aroma volatile compounds were performed using inductively coupled plasma optical emission spectrometry (ICP-OES) and ITEX/GC-MS (in tube extraction gas chromatography-mass spectrometry) respectively. Color and physical characteristics, together with sensorial analysis, were also evaluated. The results highlighted a significant difference between BSG samples, mainly from the total phenols, antioxidant activity and aroma volatile compounds point of view. BSG volatiles compounds from the aldehydes group such as 2-methyl-propanal, 3-methyl-butanal and 2-methyl-butanal were identified also in the final baked goods, leading to a pleasant and appreciated consumers’ taste and aroma. Furthermore, cookies sensorial analysis emphasized that the sample manufactured with BSG from light and dark malt mixture was more appreciated by consumers, attaining the highest hedonic scores.


ATLAS JOURNAL ◽  
2021 ◽  
Vol 7 (44) ◽  
pp. 2127-2141
Author(s):  
Melike YILMAZER

In this study, bringing a different perspective to Turkish coffee through an innovative formulation with coconut oil addition was aimed. It is important to create a new and desired taste and a marketable product other than the classical Turkish coffee, by sensorial analysis. For this purpose, after Turkish coffee was prepared in the standard formula, two different percentages of coconut oil (0.2 and 0.4%, by weight) were added to it. Turkish coffees prepared with the addition of coconut oil were presented to 22 untrained panelists for sensory evaluation. The panelists were also asked about their opinions on the product. Compared to Turkish coffee, most panelists noted that Turkish coffee samples with the addition of coconut oil had a pleasant aroma and left a smooth feel in the mouth. In addition, although sugar was not used in the preparation of Turkish coffee samples, most of the panelists mentioned that Turkish coffee samples with coconut oil have a sweeter taste compared to standard Turkish coffee. As a general evaluation of the panel, it was concluded that Turkish coffee samples with the addition of coconut oil were liked; the sample with one percentage was not preferred over the other percentage of coconut oil in formulation, significantly (p<0.05).


Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 162
Author(s):  
María José Valera ◽  
Valentina Olivera ◽  
Eduardo Boido ◽  
Eduardo Dellacassa ◽  
Francisco Carrau

Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenological aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit group, Hanseniaspora uvarum. Both H. osmophila and H. vineae conferred a positive aroma to final wines and no sensory defects were detected. Wines fermented with H. vineae presented significantly higher concentrations of 2-phenylethyl, tryptophol and tyrosol acetates, acetoin, mevalonolactone, and benzyl alcohol compared to H. osmophila. Sensorial analysis showed increased intensity of fruity and flowery notes in wines vinificated with H. vineae. In an evolutionary context, the detoxification of alcohols through a highly acetylation capacity might explain an adaption to fermentative environments. It was concluded that, although H. vineae show close alcohol fermentation adaptations to H. osmophila, the increased activation of phenylpropanoid metabolic pathway is a particular characteristic of H. vineae within this important apiculate genus.


Author(s):  
Rafael Azevedo Arruda de Abreu ◽  
Natalia Ferreira Suárez ◽  
Rafael Pio ◽  
Carolina Valeriano de Carvalho ◽  
Leonardo Pereira da Silva Brito ◽  
...  

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 66-71
Author(s):  
G.C.S. Durães ◽  
B.A.M. Pires ◽  
T.C.L. Lins

Probiotic and prebiotic beverages are promoters of the growth and maintenance of healthy intestinal microbiota composition. However, a drink that gathers the therapeutic attributes of Yacon with symbiotic multiple yeast-bacteria colonies, like Kombucha, has not yet been explored and appears to be potentially beneficial for human health. The objectives of this work were to develop a low-sugar Kombucha beverage using Yacon as fermentation substrate, labelled as Yacon-Kombucha (YK), with physical-chemical properties and sensorial acceptability compatible with the traditional Sugar-Kombucha (SK). Two beverages were prepared following standard procedures and fermented for 14 days. The pH, acidity, Brix and glucose content were evaluated at days 0, 4, 7, 9 and 14. The sensorial panel used a hedonic scale of 7 points considering colour, aroma, taste and global acceptability attributes for SK and YK final product. At the end of fermentation, obtained were beverages in which YK was less acidic and had the lowest glucose content when compared to SK. The sensorial analysis revealed no significant differences between the two samples for the tested attributes, also no rejection was observed. However, the scores received for both drinks were moderate, with the Index of acceptability for SK as 75% and YK 72%. Improvements in the aroma and taste are necessary for an accessible yacon-Kombucha beverage. The development of a low-sugar synbiotic beverage was possible and it may present benefits to gut microbiota and other health properties and can be consumed by individuals with diabetes.


2021 ◽  
Vol 11 (2) ◽  
pp. 698-702
Author(s):  
Patrick Da Silva Cardoso ◽  
Juliana Marques Fagundes ◽  
Dayse Santana Couto ◽  
Deborah Murowaniecki Otero

Lemon curd is a traditional English pastry cream originally made with lemon juice. This article deals with the proposal to replace, in its preparation, with another species of fruit that best represents the native foods of Brazil and reveals itself as a relevant alternative for the consumer market. The sensorial analysis was used in the process to aid the development of this new product from the adaptation of a traditional recipe, using the affective test of preferential ordering. This preliminary test was applied using three samples prepared with different proportions of sugar from the original formulation. These samples were coded and submitted to the analysis of 25 adult judges, students of the discipline NUTA174 - Sensorial Analysis, of the Federal University of Bahia, who ordered decreasingly according to their individual preferences. The objective of the test was to determine which proportion of sugar would be the most adequate for a better acceptance of the product by consumers, given the formula to be used in the manufacture of the new version of the lemon curd product, made from limão-cravo. After the submission of the elaborated formulations to the affective ordering test, it was concluded that the sample with intermediate sugar content was liked by most of the judges, showing that it has the most appropriate formulation for the product launch to the consumer market.


Author(s):  
Iulia Elena SUSMAN ◽  
Marina SCHIMBATOR ◽  
Alina CULEȚU ◽  
Mona Elena POPA

Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest. Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest.


Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 985
Author(s):  
Ceferina Vieira ◽  
Ainhoa Sarmiento-García ◽  
Juan-José García ◽  
Begoña Rubio ◽  
Beatriz Martínez

The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.


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