Polygala multiflora Poiret is an oleaginous plant in Burkina Faso, but most of its quality characteristics remain unexplored. This work aimed to evaluate the chemical and sensory quality of Polygala multiflora Poiret ...Polygala multiflora Poiret is an oleaginous plant in Burkina Faso, but most of its quality characteristics remain unexplored. This work aimed to evaluate the chemical and sensory quality of Polygala multiflora Poiret crude oil. Chemical parameters were determined using AOAC standards. The sensory analysis of the samples was carried out using three tests (descriptive and hedonic classification). Principal component analysis (PCA) was used to establish the relationship between the panelists’ evaluation of the attributes and the type of oil extracted. The results showed that P. multiflora seed oil is mainly produced by women using a mechanical extraction process. The chemical analysis of the extracted oil showed a refractive index (1.45 ± 0.02), free fatty acids (1.97% ± 0.2% ac. oleic), acidity index (6.93 ± 0.14 mg KOH/g), saponification index (186.3 ± 9.31 mg KOH/g), iodine index (40.37 ± 0.5 gI2/100 g) and peroxide index (1.58 ± 0.05 Meq O2/kg). The descriptive sensory attributes showed that the crushed seed oil had the highest appreciation percentage value. The hedonic test showed that the highest percentage value of the attribute “like it” was associated with whole seed oil. The results of the Principal Component Analysis (PCA) showed the variability of the sensory quality depending on the type of oil extracted.展开更多
Lactic acid bacteria(LAB)fermentation is the simplest and safest way of food preservation,and the use of probiotics in yoghurt could provide dairy products with unique flavors,textures and health benefits.In this stud...Lactic acid bacteria(LAB)fermentation is the simplest and safest way of food preservation,and the use of probiotics in yoghurt could provide dairy products with unique flavors,textures and health benefits.In this study,Lactobacillus bulgaricus,Streptococcus thermophilus,L.reuteri DSMZ 8533 and the potential probiotic strain L.plantarum A3 were used for the milk fermentation.Results found the texture properties such as hardness,consistency,and viscosity of the yoghurt were enhanced in the mixed culture condition.Furthermore,components like amino acid(leucine),vanilla(vanillin),C;(unsaturated fatty acids)were also accumulated in L.plantarum A3 fermented yoghut,which leads to the significant sensory profiling difference compared with the former plain yoghurt.All these results proved L.plantarum A3 is a potential probiotic stom winch could enhance the sensory and nutrition profiling of the fermented milk.Future work still needs to be done on the synergistic interaction between the traditional strains and the probiotics during the fermentation process.展开更多
In Martinique (F.W.I.), biodiversity of vegetable varieties remain unexploited due to public unawareness or supply problems. To further enhance the sweet potato, physicochemical, sensory and nutritional characteristic...In Martinique (F.W.I.), biodiversity of vegetable varieties remain unexploited due to public unawareness or supply problems. To further enhance the sweet potato, physicochemical, sensory and nutritional characteristics of eight varieties of sweet potato were established. The eight sweet potatoes cultivars were noticeably diverse with phenotypic, sensory, physicochemical and nutritional characteristics which were very varied. The eight cultivars grown in Martinique were advantageously positioned in relation to the globally identified sweet potato, regarding fibre, starch, potassium, copper, vitamin B1, B3 and B9 contents. Compared to the ordinary potato, Martiniquan sweet potatoes have a much better nutritional potential. Energy value and vitamin C levels were twice as much as in normal potatoes. Martiniquan sweet potatoes cultivars were also richer in minerals and vitamins, with 2.7 times more vitamin B9 and 63 times more beta-carotene than the ordinary potato.展开更多
The volatile and sensory profile of pasteurized(95℃,18 min)and sterilized(120℃,14 min)tomato soup and its changes at accelerated storage conditions(37℃and 42℃)were identified,characterized,and correlated by predic...The volatile and sensory profile of pasteurized(95℃,18 min)and sterilized(120℃,14 min)tomato soup and its changes at accelerated storage conditions(37℃and 42℃)were identified,characterized,and correlated by predictive models.Sterilization led to more profound changes over storage compared to pasteurisation,showing enhanced levels of‘dark'odour,‘burnt'flavour,and‘complexity',while pasteurized soup had more pronounced‘green'odour,‘vegetables'flavour,‘harmony',and‘freshness'.Over time,‘dark'and‘burnt'significantly increased for sterilized soups,whereas‘green'decreased significantly only for sterilized soup stored at 42℃.The changes of‘dark',‘green',‘off-flavour,‘burnt',‘har mony',and‘freshness'were associated with formation of furans(furfural and 2-acetyl-5-methylfuran),and decline of unsaturated aldehydes like E-2-octenal and E,E-2,4-heptadienal.These compounds were identified to represent potential shelf-life markers,yet more studies on their odour activity in the tomato soup matrix are necessary to understand their contribution to the sensory quality.The construction of partial least squares models allowed the prediction of‘green',‘off-flavour',‘burnt',and‘freshness'based on selected volatiles.These models will be important tools in the process of predicting the end of shelf life,but need to be supplemented with consumer acceptability levels.展开更多
The use of non-conventional raw materials as adjuncts in brewing is increasing due to their ability to produce beer with different physicochemical and functional properties.In this context,the present study investigat...The use of non-conventional raw materials as adjuncts in brewing is increasing due to their ability to produce beer with different physicochemical and functional properties.In this context,the present study investigates the incorporation of malted finger millet(MFM)as an adjunct to barley in beer production.Beers were brewed with varying ratios of barley to MFM:100:0(control),70:30,50:50,30:70,0:100,and fermented using Saccharomyces cerevisiae.The resulting worts and beers underwent thorough physicochemical,bioactive,and bioactivity analyses.Subsequently,sensory optimization was performed using fuzzy logic,after which structural characteristics and non-volatile compounds were examined.The ethanol content of the resulting beers ranged from 3.2%to 4.3% ABV.An increase in the concentration of MFM significantly increased the alcohol content as well the colour,total phenolic content(TPC),total flavonoid content(TFC)as well as antioxidant activities of the resultant beer.The TPC and TFC ranged from 194.45 to 271.24 mg GAE/L and 18.51–30.85 mg QE/L,respectively.The increase in phenolic content and flavonoids contributed to higher antioxidant activity of malted finger millet.The incorporation of MFM in beer also showed more volatile compounds and better sensory profile as evaluated through fuzzy logic.This study offers a comprehensive analysis of MFM as an adjunct in brewing,highlighting its potential to enhance both the nutritional and sensory qualities of beer.展开更多
The growing demand for specialty coffees has driven the development of new post-harvest techniques aimed at improving sensory quality.Fermentation with microbial starter cultures has emerged as a promising strategy fo...The growing demand for specialty coffees has driven the development of new post-harvest techniques aimed at improving sensory quality.Fermentation with microbial starter cultures has emerged as a promising strategy for both flavor enhancement and food safety.The microbial diversity present in coffee fruits contributes to the beverage’s sensory profile,which is shaped by environmental factors,genetic variety,and post-harvest processing.This study aimed to evaluate microbial succession during 288 h of coffee fermentation with Saccharomyces cerevisiae and to correlate the most abundant microorganisms with the sensory quality of the beverage.The experiment involved manual harvesting,washing,and fermentation under anaerobic conditions at 28℃,with periodic sampling for microbial diversity analysis.DNA extraction,PCR amplification,and sequencing were performed to assess bacterial and fungal population dynamics.Changes in bacterial and fungal alpha and beta diversity were most pronounced in the early stages of fermentation.The dominant bacterial genera were Lactobacillus and Leuconostoc,while S.cerevisiae remained the most abundant fungus throughout the process.A correlation between the relative abundance of Leuconostoc sp.,L.plantarum,and L.brevis and the sensory scores of coffee beverages was observed.Initial microbial richness was higher in natural coffee,whereas pulped coffee stabilized earlier.Overall,post-harvest processing and fermentation time significantly influenced microbial succession and the sensory quality of coffee.展开更多
Melomel,a fruit-infused mead,has gained increasing attention due to its complex sensory attributes and bioactive potential.Among tropical fruits,pitaya(Hylocereus sp.)stands out for its high antioxidant content and gr...Melomel,a fruit-infused mead,has gained increasing attention due to its complex sensory attributes and bioactive potential.Among tropical fruits,pitaya(Hylocereus sp.)stands out for its high antioxidant content and growing commercial importance,making it an attractive ingredient for fermented beverages.Despite the widespread use of fruits in mead production,pitaya’s application in melomel remains unexplored.This study aimed to develop pitaya-enriched melomels(Hylocereus costaricensis)and evaluate their fermentation kinetics,physicochemical properties,volatile profile,and bioactive composition.The results demonstrated that higher pitaya concentrations enhanced yeast activity,with total acidity increasing from 61.22 to 94.43 mEq.L^(-1) and sugar consumption leading to an alcohol content ranging between 5.95%and 6.55%.Physicochemical analyses confirmed a significant increase in betalains(1.78–4.45 mg BE.L^(-1))and polyphenols(195.90–298.11 mg GAE.L^(-1)),resulting in improved antioxidant capacity,as shown by ferric reducing antioxidant power(FRAP)(7.97–10.33μM Fe^(2+).mL^(-1))and 2,2-diphenyl-1-picrylhydrazyl(DPPH)inhibition(31.25%–51.61%).Furthermore,the incorporation of pitaya pulp altered the volatile composition,promoting the formation of esters such as isoamyl acetate and nonanal,which enriched the beverage’s sensory complexity.The findings emphasize the potential of pitaya-enriched melomel in diversifying the fermented beverage industry and enhancing its aromatic complexity and market appeal.By bridging traditional fermentation with the exploration of novel fruitbased formulations,pitaya-infused melomel emerges as a promising innovation in mead production.展开更多
Assessment of wine quality traits can be costly,time-consuming,and usually undertaken with complex chemical analysis and sensory evaluation in specialized laboratories.This study aimed to use novel digital technologie...Assessment of wine quality traits can be costly,time-consuming,and usually undertaken with complex chemical analysis and sensory evaluation in specialized laboratories.This study aimed to use novel digital technologies based on near-infrared(NIR)spectroscopy and a low-cost electronic nose(e-nose)integrated with machine learning modeling to assess wine quality traits and provenance in a vertical vintage of Shiraz wines.Results showed highly accurate machine learning(ML)models for the classification of wine vintages for Model 1(NIR;98.3%)and Model 2(e-nose;99.5%),and prediction of(i)intensity of sensory descriptors(NIR Model 3;R=0.97),(ii)peak area of volatile aromatic compounds(NIR Model 4;R=0.96),(iii)physicochemical parameters(NIR Model 5;R=0.94),(iv)intensity of sensory descriptors(e-nose Model 6;R=0.97),(v)peak area of volatile aromatic compounds(e-nose Model 7;R=0.96),and(vi)physicochemical parameters(e-nose Model 8;R=0.93).Winemakers may use these models to assess vintages and maintain high-quality wines associated with specific vineyards and regions or for a distinctive wine variety.Models could be developed further by including data from different vineyards,regions,wine variety,seasonality,other production,and winemaking techniques.展开更多
文摘Polygala multiflora Poiret is an oleaginous plant in Burkina Faso, but most of its quality characteristics remain unexplored. This work aimed to evaluate the chemical and sensory quality of Polygala multiflora Poiret crude oil. Chemical parameters were determined using AOAC standards. The sensory analysis of the samples was carried out using three tests (descriptive and hedonic classification). Principal component analysis (PCA) was used to establish the relationship between the panelists’ evaluation of the attributes and the type of oil extracted. The results showed that P. multiflora seed oil is mainly produced by women using a mechanical extraction process. The chemical analysis of the extracted oil showed a refractive index (1.45 ± 0.02), free fatty acids (1.97% ± 0.2% ac. oleic), acidity index (6.93 ± 0.14 mg KOH/g), saponification index (186.3 ± 9.31 mg KOH/g), iodine index (40.37 ± 0.5 gI2/100 g) and peroxide index (1.58 ± 0.05 Meq O2/kg). The descriptive sensory attributes showed that the crushed seed oil had the highest appreciation percentage value. The hedonic test showed that the highest percentage value of the attribute “like it” was associated with whole seed oil. The results of the Principal Component Analysis (PCA) showed the variability of the sensory quality depending on the type of oil extracted.
基金supported by the National Natural Science Foundation of China[32072192,31901668,31671869]Key Research and Development Project of Zhejiang Province[2020C02042]+4 种基金the Natural Science Foundation of Zhejiang Province[LY19C200005]the Natural Science Foundation of Ningbo(202003N4129)the Open Project Program of the First-Class Bioengineering Disciplines in Zhejiang Province[KF2020007]the Graduate General Program of the Education Department in Zhejiang Province[Y202045625]the K.C.Wong Magna Fund in Ningbo University。
文摘Lactic acid bacteria(LAB)fermentation is the simplest and safest way of food preservation,and the use of probiotics in yoghurt could provide dairy products with unique flavors,textures and health benefits.In this study,Lactobacillus bulgaricus,Streptococcus thermophilus,L.reuteri DSMZ 8533 and the potential probiotic strain L.plantarum A3 were used for the milk fermentation.Results found the texture properties such as hardness,consistency,and viscosity of the yoghurt were enhanced in the mixed culture condition.Furthermore,components like amino acid(leucine),vanilla(vanillin),C;(unsaturated fatty acids)were also accumulated in L.plantarum A3 fermented yoghut,which leads to the significant sensory profiling difference compared with the former plain yoghurt.All these results proved L.plantarum A3 is a potential probiotic stom winch could enhance the sensory and nutrition profiling of the fermented milk.Future work still needs to be done on the synergistic interaction between the traditional strains and the probiotics during the fermentation process.
文摘In Martinique (F.W.I.), biodiversity of vegetable varieties remain unexploited due to public unawareness or supply problems. To further enhance the sweet potato, physicochemical, sensory and nutritional characteristics of eight varieties of sweet potato were established. The eight sweet potatoes cultivars were noticeably diverse with phenotypic, sensory, physicochemical and nutritional characteristics which were very varied. The eight cultivars grown in Martinique were advantageously positioned in relation to the globally identified sweet potato, regarding fibre, starch, potassium, copper, vitamin B1, B3 and B9 contents. Compared to the ordinary potato, Martiniquan sweet potatoes have a much better nutritional potential. Energy value and vitamin C levels were twice as much as in normal potatoes. Martiniquan sweet potatoes cultivars were also richer in minerals and vitamins, with 2.7 times more vitamin B9 and 63 times more beta-carotene than the ordinary potato.
基金the European Union's Horizon 2020 Research&Innovation Programme under the Marie Sklodowska-Curie Training Network FOODENGINE(No.765415).
文摘The volatile and sensory profile of pasteurized(95℃,18 min)and sterilized(120℃,14 min)tomato soup and its changes at accelerated storage conditions(37℃and 42℃)were identified,characterized,and correlated by predictive models.Sterilization led to more profound changes over storage compared to pasteurisation,showing enhanced levels of‘dark'odour,‘burnt'flavour,and‘complexity',while pasteurized soup had more pronounced‘green'odour,‘vegetables'flavour,‘harmony',and‘freshness'.Over time,‘dark'and‘burnt'significantly increased for sterilized soups,whereas‘green'decreased significantly only for sterilized soup stored at 42℃.The changes of‘dark',‘green',‘off-flavour,‘burnt',‘har mony',and‘freshness'were associated with formation of furans(furfural and 2-acetyl-5-methylfuran),and decline of unsaturated aldehydes like E-2-octenal and E,E-2,4-heptadienal.These compounds were identified to represent potential shelf-life markers,yet more studies on their odour activity in the tomato soup matrix are necessary to understand their contribution to the sensory quality.The construction of partial least squares models allowed the prediction of‘green',‘off-flavour',‘burnt',and‘freshness'based on selected volatiles.These models will be important tools in the process of predicting the end of shelf life,but need to be supplemented with consumer acceptability levels.
文摘The use of non-conventional raw materials as adjuncts in brewing is increasing due to their ability to produce beer with different physicochemical and functional properties.In this context,the present study investigates the incorporation of malted finger millet(MFM)as an adjunct to barley in beer production.Beers were brewed with varying ratios of barley to MFM:100:0(control),70:30,50:50,30:70,0:100,and fermented using Saccharomyces cerevisiae.The resulting worts and beers underwent thorough physicochemical,bioactive,and bioactivity analyses.Subsequently,sensory optimization was performed using fuzzy logic,after which structural characteristics and non-volatile compounds were examined.The ethanol content of the resulting beers ranged from 3.2%to 4.3% ABV.An increase in the concentration of MFM significantly increased the alcohol content as well the colour,total phenolic content(TPC),total flavonoid content(TFC)as well as antioxidant activities of the resultant beer.The TPC and TFC ranged from 194.45 to 271.24 mg GAE/L and 18.51–30.85 mg QE/L,respectively.The increase in phenolic content and flavonoids contributed to higher antioxidant activity of malted finger millet.The incorporation of MFM in beer also showed more volatile compounds and better sensory profile as evaluated through fuzzy logic.This study offers a comprehensive analysis of MFM as an adjunct in brewing,highlighting its potential to enhance both the nutritional and sensory qualities of beer.
基金The Sul Serrana of Espírito Santo Free Admission Credit Cooperative-Sicoob(23186000886201801)Universidade Federal de Viçosa,UFVBIAGROLAMIC,and Instituto Federal do Espírito Santo-Coffee Design Group(dgp.cnpq.br/dgp/espelhogrupo/5617656954660266),for supporting the research,through the PRPPG no.12/2021-PPP-Productivity Researcher Program-PPP+5 种基金the coffee growers,Q-Graders and other partners for providing support to develop this scientific approachsupported by the financial agencies Coordenacao de Aperfeicoa-mento de Pessoal de nível Superior(CAPES/CNPq)Conselho Nacional de Desenvolvimento Científico(CNPq,404228/2021-6)Fundacao de Amparoa Pesquisa do Estado de Minas Gerais(FAPEMIG)Fundacao de Amparoa Pesquisa e Inovacao do Espírito Santo(FAPES433/2021).
文摘The growing demand for specialty coffees has driven the development of new post-harvest techniques aimed at improving sensory quality.Fermentation with microbial starter cultures has emerged as a promising strategy for both flavor enhancement and food safety.The microbial diversity present in coffee fruits contributes to the beverage’s sensory profile,which is shaped by environmental factors,genetic variety,and post-harvest processing.This study aimed to evaluate microbial succession during 288 h of coffee fermentation with Saccharomyces cerevisiae and to correlate the most abundant microorganisms with the sensory quality of the beverage.The experiment involved manual harvesting,washing,and fermentation under anaerobic conditions at 28℃,with periodic sampling for microbial diversity analysis.DNA extraction,PCR amplification,and sequencing were performed to assess bacterial and fungal population dynamics.Changes in bacterial and fungal alpha and beta diversity were most pronounced in the early stages of fermentation.The dominant bacterial genera were Lactobacillus and Leuconostoc,while S.cerevisiae remained the most abundant fungus throughout the process.A correlation between the relative abundance of Leuconostoc sp.,L.plantarum,and L.brevis and the sensory scores of coffee beverages was observed.Initial microbial richness was higher in natural coffee,whereas pulped coffee stabilized earlier.Overall,post-harvest processing and fermentation time significantly influenced microbial succession and the sensory quality of coffee.
文摘Melomel,a fruit-infused mead,has gained increasing attention due to its complex sensory attributes and bioactive potential.Among tropical fruits,pitaya(Hylocereus sp.)stands out for its high antioxidant content and growing commercial importance,making it an attractive ingredient for fermented beverages.Despite the widespread use of fruits in mead production,pitaya’s application in melomel remains unexplored.This study aimed to develop pitaya-enriched melomels(Hylocereus costaricensis)and evaluate their fermentation kinetics,physicochemical properties,volatile profile,and bioactive composition.The results demonstrated that higher pitaya concentrations enhanced yeast activity,with total acidity increasing from 61.22 to 94.43 mEq.L^(-1) and sugar consumption leading to an alcohol content ranging between 5.95%and 6.55%.Physicochemical analyses confirmed a significant increase in betalains(1.78–4.45 mg BE.L^(-1))and polyphenols(195.90–298.11 mg GAE.L^(-1)),resulting in improved antioxidant capacity,as shown by ferric reducing antioxidant power(FRAP)(7.97–10.33μM Fe^(2+).mL^(-1))and 2,2-diphenyl-1-picrylhydrazyl(DPPH)inhibition(31.25%–51.61%).Furthermore,the incorporation of pitaya pulp altered the volatile composition,promoting the formation of esters such as isoamyl acetate and nonanal,which enriched the beverage’s sensory complexity.The findings emphasize the potential of pitaya-enriched melomel in diversifying the fermented beverage industry and enhancing its aromatic complexity and market appeal.By bridging traditional fermentation with the exploration of novel fruitbased formulations,pitaya-infused melomel emerges as a promising innovation in mead production.
基金Natalie Harris is funded with a NorVicFoods Research Scholarship at The University of Melbourne with support from the Department of Education and Training,Victoria,Australia.
文摘Assessment of wine quality traits can be costly,time-consuming,and usually undertaken with complex chemical analysis and sensory evaluation in specialized laboratories.This study aimed to use novel digital technologies based on near-infrared(NIR)spectroscopy and a low-cost electronic nose(e-nose)integrated with machine learning modeling to assess wine quality traits and provenance in a vertical vintage of Shiraz wines.Results showed highly accurate machine learning(ML)models for the classification of wine vintages for Model 1(NIR;98.3%)and Model 2(e-nose;99.5%),and prediction of(i)intensity of sensory descriptors(NIR Model 3;R=0.97),(ii)peak area of volatile aromatic compounds(NIR Model 4;R=0.96),(iii)physicochemical parameters(NIR Model 5;R=0.94),(iv)intensity of sensory descriptors(e-nose Model 6;R=0.97),(v)peak area of volatile aromatic compounds(e-nose Model 7;R=0.96),and(vi)physicochemical parameters(e-nose Model 8;R=0.93).Winemakers may use these models to assess vintages and maintain high-quality wines associated with specific vineyards and regions or for a distinctive wine variety.Models could be developed further by including data from different vineyards,regions,wine variety,seasonality,other production,and winemaking techniques.
