Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the detriment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value o...Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the detriment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value of cashew apples by transforming them into jam. Specifically, the aim was first to characterize the sensory properties of cashew apple jam formulations using baobab powder as a source of pectin and then to optimise the formulations. A Box-Behken design with pH, Sugar, and Baobab as factors was used to model and characterize the jam sensory descriptors, and a multivariate analysis with SensomineR was used to characterize the jam formulations. The desirability function was used to optimise the formulations. The results show globally significant regressions at the 0.05 threshold for the sensory descriptors Gelling, Brilliance, Smell, Sweetness, and (-)Astringency, with the exception of (-)Salinity. The R2 coefficients are greater than 80%. The factors studied could have effects on the sensory descriptors of cashew jam formulations. The Baobab had the main effect on the gelling, smell, and astringency of the jams. Brilliance depended on the added sugar. A product effect (p < 0.001) was observed for the descriptors Smell, Gelling, Brilliance, and Sweetness, as these allowed the panelists to find differences between the formulations. Optimum jam formulation can be achieved with 51.56% sugar and 2.12% Baobab at a pH of 3.15. Cashew apple jam using Baobab offers opportunities to add value to apples that have long been abandoned in the field. It would be important to find conditions for prolonged storage of this jam.展开更多
This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking.Using a check-all-that-apply(CATA)question and a hedonic scale,150 co...This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking.Using a check-all-that-apply(CATA)question and a hedonic scale,150 consumers evaluated the acceptability and sensory characteristics of 5 sesame oil samples including an aqueous extracted oil(S1),a cold-pressed oil(S2),two batches of screw-pressed oils(S3 and S5)and one crude sesame oil(S4).Solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry(SPME-GC-O-MS)was used to identify odour-active compounds.The results showed that roasting,extraction techniques and filtration process influenced sensory perception and the acceptability of sesame oils.Consumers liked roasted sesame oils more than the cold-pressed sesame oil and liked the aqueous extracted sesame oil the most.Sensory attributes"sweet smell","mellow","roasted","nutty","persistent","high-intense flavour"and"cooked sesame seed flavour"were drivers of liking,while"green","raw sesame seed","rancid","woody"and"fishy"were drivers of disliking."Burnt"flavour was liked by some while disliked by others.Pyrazines contributed to roasted flavour;2-acetylpyrrole,acetophenone and furfural contributed to nutty flavour;2-pentyl-furan,5-methyl-2-furancarboxaldehyde,and 2-phenyl-2-butenal contributed to sweet odour in the roasted sesame seeds.Nonanal,hexanal,1-hexanol and ocimene were responsible for the"green"flavour perceived in the cold-pressed oil.This study provides valuable information for sesame manufacturers on how to improve the sensory qualities of sesame oils through process manipulation to meet the needs of diverse consumers.展开更多
To acquire candidate non-Saccharomyces strains for preparation of high-quality Vidal icewine,11 representative indigenous non-Saccharomyces strains were selected for analyzing their production of organic acids,phenoli...To acquire candidate non-Saccharomyces strains for preparation of high-quality Vidal icewine,11 representative indigenous non-Saccharomyces strains were selected for analyzing their production of organic acids,phenolic compounds,aroma-active compounds and evaluating their sensory profile in Vidal juice.The results showed that the contents of organic acids in the wines were controlled and balanced well by the non-Saccharomyces strains as well as polyphenol concentrations were well improved during the fermentation.The strains differed from each other in their ability to produce aroma compounds,causing diversity and complexity of aroma characteristics in wine.Fermentation by Saccharomycopsis crataegensis YC30(Sc)and Hanseniaspora uvarum QTX22(Hu)could enhance the sweet and floral notes in Vidal icewine,especially Sc,which has never been reported before.It can not only enrich the aroma categories,but also increase the content ofδ-decalactone,γ-decalactone,ethyl isobutyrate,ethyl butyrate,phenethyl acetic acid,etc.The evaluation and optimization of non-Saccharomyces yeast strains could provide theoretical basis for the improvement of ice wine quality,and supply new ideas and strategies for the brewing of ice wine.展开更多
文摘Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the detriment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value of cashew apples by transforming them into jam. Specifically, the aim was first to characterize the sensory properties of cashew apple jam formulations using baobab powder as a source of pectin and then to optimise the formulations. A Box-Behken design with pH, Sugar, and Baobab as factors was used to model and characterize the jam sensory descriptors, and a multivariate analysis with SensomineR was used to characterize the jam formulations. The desirability function was used to optimise the formulations. The results show globally significant regressions at the 0.05 threshold for the sensory descriptors Gelling, Brilliance, Smell, Sweetness, and (-)Astringency, with the exception of (-)Salinity. The R2 coefficients are greater than 80%. The factors studied could have effects on the sensory descriptors of cashew jam formulations. The Baobab had the main effect on the gelling, smell, and astringency of the jams. Brilliance depended on the added sugar. A product effect (p < 0.001) was observed for the descriptors Smell, Gelling, Brilliance, and Sweetness, as these allowed the panelists to find differences between the formulations. Optimum jam formulation can be achieved with 51.56% sugar and 2.12% Baobab at a pH of 3.15. Cashew apple jam using Baobab offers opportunities to add value to apples that have long been abandoned in the field. It would be important to find conditions for prolonged storage of this jam.
基金supported by the China Agricultural Research System(CARS14-1-29)Henan University of Technology High-Level Talents Fund(2018BS060)。
文摘This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking.Using a check-all-that-apply(CATA)question and a hedonic scale,150 consumers evaluated the acceptability and sensory characteristics of 5 sesame oil samples including an aqueous extracted oil(S1),a cold-pressed oil(S2),two batches of screw-pressed oils(S3 and S5)and one crude sesame oil(S4).Solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry(SPME-GC-O-MS)was used to identify odour-active compounds.The results showed that roasting,extraction techniques and filtration process influenced sensory perception and the acceptability of sesame oils.Consumers liked roasted sesame oils more than the cold-pressed sesame oil and liked the aqueous extracted sesame oil the most.Sensory attributes"sweet smell","mellow","roasted","nutty","persistent","high-intense flavour"and"cooked sesame seed flavour"were drivers of liking,while"green","raw sesame seed","rancid","woody"and"fishy"were drivers of disliking."Burnt"flavour was liked by some while disliked by others.Pyrazines contributed to roasted flavour;2-acetylpyrrole,acetophenone and furfural contributed to nutty flavour;2-pentyl-furan,5-methyl-2-furancarboxaldehyde,and 2-phenyl-2-butenal contributed to sweet odour in the roasted sesame seeds.Nonanal,hexanal,1-hexanol and ocimene were responsible for the"green"flavour perceived in the cold-pressed oil.This study provides valuable information for sesame manufacturers on how to improve the sensory qualities of sesame oils through process manipulation to meet the needs of diverse consumers.
基金This research was supported by the Science and Technology Plan Project of Shaanxi(No.K3310218103 and K3010220051)the Science and Technology Innovation Project of Ningxia Agriculture and Forestry Academy(No.NKYJ-20-01 and NGSB-2021-5-04)Ningxia Youth Science and Technology Talent Project(No.NXKJTJGC2020140).
文摘To acquire candidate non-Saccharomyces strains for preparation of high-quality Vidal icewine,11 representative indigenous non-Saccharomyces strains were selected for analyzing their production of organic acids,phenolic compounds,aroma-active compounds and evaluating their sensory profile in Vidal juice.The results showed that the contents of organic acids in the wines were controlled and balanced well by the non-Saccharomyces strains as well as polyphenol concentrations were well improved during the fermentation.The strains differed from each other in their ability to produce aroma compounds,causing diversity and complexity of aroma characteristics in wine.Fermentation by Saccharomycopsis crataegensis YC30(Sc)and Hanseniaspora uvarum QTX22(Hu)could enhance the sweet and floral notes in Vidal icewine,especially Sc,which has never been reported before.It can not only enrich the aroma categories,but also increase the content ofδ-decalactone,γ-decalactone,ethyl isobutyrate,ethyl butyrate,phenethyl acetic acid,etc.The evaluation and optimization of non-Saccharomyces yeast strains could provide theoretical basis for the improvement of ice wine quality,and supply new ideas and strategies for the brewing of ice wine.
