Journal articles: 'Food chemistry and food sensory science'

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De Santis, Diana. "Food Flavor Chemistry and Sensory Evaluation." Foods 13, no. 5 (February 20, 2024): 634. http://dx.doi.org/10.3390/foods13050634.

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Yu, Hyunjong, Jun-Young Park, Chang Woo Kwon, Sung-Chul Hong, Kyung-Min Park, and Pahn-Shick Chang. "An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety." Journal of Chemistry 2018 (October 29, 2018): 1–10. http://dx.doi.org/10.1155/2018/5427978.

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As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased. Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods. Nanomaterials, unlike conventional microscale materials, having novel characteristics can improve sensory quality of foods by imparting novel texture, color, and appearance. Nanotechnology has been used to design nanosensors for detection of harmful components in foods and a smart packaging system enabling to recognize food contamination very rapidly and sensitively. Nanoencapsulation is the most significant technology in food science, especially for bioactive compounds and flavors. Targeted delivery systems designed with nanoencapsulation can enhance bioavailability of bioactive compounds after oral administration. In addition, nanoencapsulation enables to control the release of flavors at the desired time and to protect the degradation of flavors during processing and storage. In this review, current applications of nanotechnology in food science including flavor control, enhancement of bioavailability of bioactive compounds, and detection of deleterious substances in foods are presented. Furthermore, this article overviews classification, preparative methods, and safety issues of nanomaterials for food science. This review will be of help to provide comprehensive information for newcomers utilizing nanotechnology to the food sector.

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Lelis, Carini Aparecida, Anna Paula Azevedo de Carvalho, and Carlos Adam Conte Junior. "A Systematic Review on Nanoencapsulation Natural Antimicrobials in Foods: In Vitro versus In Situ Evaluation, Mechanisms of Action and Implications on Physical-Chemical Quality." International Journal of Molecular Sciences 22, no. 21 (November 8, 2021): 12055. http://dx.doi.org/10.3390/ijms222112055.

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Natural antimicrobials (NA) have stood out in the last decade due to the growing demand for reducing chemical preservatives in food. Once solubility, stability, and changes in sensory attributes could limit their applications in foods, several studies were published suggesting micro-/nanoencapsulation to overcome such challenges. Thus, for our systematic review the Science Direct, Web of Science, Scopus, and Pub Med databases were chosen to recover papers published from 2010 to 2020. After reviewing all titles/abstracts and keywords for the full-text papers, key data were extracted and synthesized. The systematic review proposed to compare the antimicrobial efficacy between nanoencapsulated NA (nNA) and its free form in vitro and in situ studies, since although in vitro studies are often used in studies, they present characteristics and properties that are different from those found in foods; providing a comprehensive understanding of primary mechanisms of action of the nNA in foods; and analyzing the effects on quality parameters of foods. Essential oils and nanoemulsions (10.9–100 nm) have received significant attention and showed higher antimicrobial efficacy without sensory impairments compared to free NA. Regarding nNA mechanisms: (i) nanoencapsulation provides a slow-prolonged release to promote antimicrobial action over time, and (ii) prevents interactions with food constituents that in turn impair antimicrobial action. Besides in vitro antifungal and antibacterial, nNA also demonstrated antioxidant activity—potential to shelf life extension in food. However, of the studies involving nanoencapsulated natural antimicrobials used in this review, little attention was placed on proximate composition, sensory, and rheological evaluation. We encourage further in situ studies once data differ from in vitro assay, suggesting food matrix greatly influences NA mechanisms.

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Liszkowska, Wiktoria, and Joanna Berlowska. "Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds." Molecules 26, no. 4 (February 16, 2021): 1035. http://dx.doi.org/10.3390/molecules26041035.

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Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.

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Zhang, Jiacheng, Qijing Du, Yongxin Yang, Jing Zhang, Rongwei Han, and Jun Wang. "Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review." Molecules 28, no. 12 (June 12, 2023): 4714. http://dx.doi.org/10.3390/molecules28124714.

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Food nutrition, function, sensory quality and safety became major concerns to the food industry. As a novel technology application in food industry, low temperature plasma was commonly used in the sterilization of heat sensitive materials and is now widely used. This review provides a detailed study of the latest advancements and applications of plasma technology in the food industry, especially the sterilization field; influencing factors and the latest research progress in recent years are outlined and upgraded. It explores the parameters that influence its efficiency and effectiveness in the sterilization process. Further research trends include optimizing plasma parameters for different food types, investigating the effects on nutritional quality and sensory attributes, understanding microbial inactivation mechanisms, and developing efficient and scalable plasma-based sterilization systems. Additionally, there is growing interest in assessing the overall quality and safety of processed foods and evaluating the environmental sustainability of plasma technology. The present paper highlights recent developments and provides new perspectives for the application of low temperature plasma in various areas, especially sterilization field of the food industry. Low temperature plasma holds great promise for the food industry’s sterilization needs. Further research and technological advancements are required to fully harness its potential and ensure safe implementation across various food sectors.

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Tunaley, A. "Sensory evaluation of food, theory and practice." Food Chemistry 21, no. 1 (January 1986): 80–82. http://dx.doi.org/10.1016/0308-8146(86)90144-5.

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Girona-Ruíz, Dámaris, Marina Cano-Lamadrid, Ángel Antonio Carbonell-Barrachina, David López-Lluch, and Sendra Esther. "Aromachology Related to Foods, Scientific Lines of Evidence: A Review." Applied Sciences 11, no. 13 (June 30, 2021): 6095. http://dx.doi.org/10.3390/app11136095.

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Smell is the second-most used sense in marketing strategies in the food industry. Sensory marketing appeals to the senses with the aim of creating sensory experiences and converting them into specific emotions associated with a specific product. There is a strong relationship between sensory marketing, aromachology, and neuroscience. In this review, studies were searched on the use of scents in food experiences such as restaurants and food establishments, and a critical evaluation was performed on their aims, target population, place of the study, scents tested, foods tested, and measured parameters, and the main findings were reviewed. Case studies carried out by private companies are also presented. A small number of scientific studies on aromachology related to food are available, and most of them are conducted in artificial laboratory conditions. Methodological procedures largely diverge among studies, making them very difficult to compare and extrapolate results. There is a clear need for research on aromachology related to food in the fields of sensory marketing and appetite modulation. After a brief presentation of the state of the art, we briefly mention future improvements and ideas for future research.

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Pateiro, Mirian, Belén Gómez, Paulo E. S. Munekata, Francisco J. Barba, Predrag Putnik, Danijela Bursać Kovačević, and José M. Lorenzo. "Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products." Molecules 26, no. 6 (March 11, 2021): 1547. http://dx.doi.org/10.3390/molecules26061547.

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The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.

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Jeong, Hyangyeon, Moon Yeon Youn, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Kyeong Soo Kim, Eun Ju Jeong, Hyun-Wook Kim, and Eui-Cheol Shin. "Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis." Molecules 28, no. 14 (July 19, 2023): 5509. http://dx.doi.org/10.3390/molecules28145509.

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Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography–mass spectrometry (GC-MS), and gas chromatography–olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability.

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Calderón-Oliver, Mariel, and Edith Ponce-Alquicira. "The Role of Microencapsulation in Food Application." Molecules 27, no. 5 (February 23, 2022): 1499. http://dx.doi.org/10.3390/molecules27051499.

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Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a great area for food science and processing development. For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results. The versatility of applications arises from the diversity of techniques and materials used in the process of microencapsulation. The objective of this review is to report the state of the art in the application and evaluation of microcapsules in various food matrices, as a one-microcapsule-core system may offer different results according to the medium in which it is used. The inclusion of microcapsules produces functional products that include probiotics and prebiotics, as well as antioxidants, fatty acids, and minerals. Our main finding was that the microencapsulation of polyphenolic extracts, bacteriocins, and other natural antimicrobials from various sources that inhibit microbial growth could be used for food preservation. Finally, in terms of sensory aspects, microcapsules that mimic fat can function as fat replacers, reducing the textural changes in the product as well as ensuring flavor stability.

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Castro, Tiago Alves, Bruna Santos Leite, Larissa Santos Assunção, Tayane de Jesus Freitas, Nelson Barros Colauto, Giani Andrea Linde, Deborah Murowaniecki Otero, Bruna Aparecida Souza Machado, and Camila Duarte Ferreira Ribeiro. "Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review." Molecules 26, no. 23 (November 25, 2021): 7125. http://dx.doi.org/10.3390/molecules26237125.

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Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. The lycopene contained in tomato has antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives in food. Moreover, tomatoes in foods have high sensory scores, nutritional appeal, and marketing potential. However, its use as a food colorant has been not extensively explored. Therefore, further studies are still required, especially on the stability of carotenoids in tomatoes used in processed foods.

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Zhang, Jing, Joshua Van Mullem, Disney Ribeiro Dias, and Rosane Freitas Schwan. "The chemistry and sensory characteristics of new herbal tea‐based kombuchas." Journal of Food Science 86, no. 3 (February 13, 2021): 740–48. http://dx.doi.org/10.1111/1750-3841.15613.

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Das, Arun K., Pramod K. Nanda, Premanshu Dandapat, Samiran Bandyopadhyay, Patricia Gullón, Gopalan Krishnan Sivaraman, David Julian McClements, Beatriz Gullón, and José M. Lorenzo. "Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach." Molecules 26, no. 9 (April 23, 2021): 2463. http://dx.doi.org/10.3390/molecules26092463.

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Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.

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Farag, Mohamed A., Suzan A. Jomaa, Aida Abd El-Wahed, and Hesham R. El-Seedi. "The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety." Nutrients 12, no. 2 (January 28, 2020): 346. http://dx.doi.org/10.3390/nu12020346.

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Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir’s health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. The current review presents the state of the art relating to the role of probiotics, prebiotics, additives, and different manufacturing practices in the context of kefir’s physicochemical, sensory, and chemical properties. A review of kefir’s many nutritional and health benefits, underlying chemistry and limitations for usage is presented.

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Starkey, Dustin E., Zhuzhu Wang, Kommer Brunt, Lise Dreyfuss, Philip A. Haselberger, Stephen E. Holroyd, Kaushik Janakiraman, et al. "The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion." Journal of AOAC INTERNATIONAL 105, no. 2 (January 18, 2022): 333–45. http://dx.doi.org/10.1093/jaoacint/qsac005.

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Abstract The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a draft revision to the Codex standard for follow-up formula (FUF), a drink/product (with added nutrients) for young children, to include requirements for limiting or measuring the amount of sweet taste contributed by carbohydrates in a product. Stakeholders from multiple food and beverage manufacturers expressed concern about the subjectivity of sweetness and challenges with objective measurement for verifying regulatory compliance. It is a requirement that Codex standards include a reference to a suitable method of analysis for verifying compliance with the standard. In response, AOAC INTERNATIONAL formed the Ad Hoc Expert Panel on Sweetness in November 2020 to review human perception of sweet taste, assess the landscape of internationally recognized analytical and sensory methods for measuring sweet taste in food ingredients and products, deliver recommendations to Codex regarding verification of sweet taste requirements for FUF, and develop a scientific opinion on measuring sweet taste in food and beverage products beyond FUF. Findings showed an abundance of official analytical methods for determining quantities of carbohydrates and other sweet-tasting molecules in food products and beverages, but no analytical methods capable of determining sweet taste. Furthermore, sweet taste can be determined by standard sensory analysis methods. However, it is impossible to define a sensory intensity reference value for sweetness, making them unfit to verify regulatory compliance for the purpose of international food trade. Based on these findings and recommendations, the Codex Committee on Methods of Analysis and Sampling agreed during its 41st session in May 2021 to inform CCNFSDU that there are no known validated methods to measure sweetness of carbohydrate sources; therefore, no way to determine compliance for such a requirement for FUF.

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Alfieri, Gianmarco, Margherita Modesti, Riccardo Riggi, and Andrea Bellincontro. "Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry." Sensors 24, no. 7 (April 4, 2024): 2293. http://dx.doi.org/10.3390/s24072293.

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Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating the complex sense of smell found in humans. Currently, sensor instruments find application in a variety of fields, including environmental, (bio)medical, food, pharmaceutical, and materials production. Particularly the latter, has seen a significant increase in the adoption of technological tools to assess food quality, gradually supplanting human panelists and thus reshaping the entire quality control paradigm in the sector. This process is happening even more rapidly in the world of wine, where olfactory sensory analysis has always played a central role in attributing certain qualities to a wine. In this review, conducted using sources such as PubMed, Science Direct, and Web of Science, we examined papers published between January 2015 and January 2024. The aim was to explore prevailing trends in the use of human panels and sensory tools (such as the E-nose) in the wine industry. The focus was on the evaluation of wine quality attributes by paying specific attention to geographical origin, sensory defects, and monitoring of production trends. Analyzed results show that the application of E-nose-type sensors performs satisfactorily in that trajectory. Nevertheless, the integration of this type of analysis with more classical methods, such as the trained sensory panel test and with the application of destructive instrument volatile compound (VOC) detection (e.g., gas chromatography), still seems necessary to better explore and investigate the aromatic characteristics of wines.

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Sain, Mukul, P. S. Minz, Hima John, and Ajay Singh. "Effect of Ohmic Heating on Food Products: An In-Depth Review Approach Associated with Quality Attributes." Journal of Food Processing and Preservation 2024 (January 11, 2024): 1–17. http://dx.doi.org/10.1155/2024/2025937.

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Nowadays, the market is full of lists of products produced by way of vivid processing, blended formulation, and other novel formulation practices. In a similar vein, ohmic heating (OH) has proven to be a successful replacement for traditional procedures. Although the microbial burden is substantially reduced, the aforementioned method also controls the sensory and functional qualities of meals. OH is regarded as a thermal treatment option that is less damaging to food constituents in comparison to traditional thermal methods. The said processing method retains vivid food constituents that are widely acknowledged under the significant nutritional and functional category, hence addressing healthy longevity. Furthermore, OH is the least severe category of thermal operation in competition with the most technologically advanced food processing operations. The current study emphasizes the crucial relevance of knowing the effects of OH on food ingredients, which will serve as a basis for optimizing this novel approach for a wide range of food products. The effects of OH on quality characteristics such as color, flavor, and texture are thoroughly investigated, offering vital insights into OH’s capacity to maintain and enhance the sensory aspects of food items. Furthermore, the study looks at the effect of OH on nutritional contents, emphasizing the need to strike a careful balance between ensuring microbiological safety and retaining the nutritional integrity of treated foods. This literature survey closely examines the impact of OH on microorganisms, enzymes, color, and rheological and textural attributes of food, along with the deterioration of diverse bioactive substances, including phenolics and carotenoids, as well as vitamins. Besides, the paper explains the effect of the inactivation mechanism of microorganisms. The findings serve as a platform for future research and development, as well as a road map for the effective deployment and commercialization of OH technology in a variety of food industries.

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Alkanan, Zina T., Ammar B. Altemimi, Asaad R. S. Al-Hilphy, Dennis G. Watson, and Anubhav Pratap-Singh. "Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020." Applied Sciences 11, no. 6 (March 11, 2021): 2507. http://dx.doi.org/10.3390/app11062507.

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Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers.

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De Bei, Roberta, Xiaoyi Wang, Lukas Papagiannis, and Cassandra Collins. "Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate." OENO One 56, no. 1 (February 21, 2022): 161–74. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4835.

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Bunch thinning is a widespread management practice in vineyards and it has been reported to improve grape and wine quality depending on the timing and intensity of its application. This study assessed whether bunch thinning could affect vine performance, grape and wine chemistry and sensory attributes for Shiraz and Semillon in a hot Australian climate.Own rooted Semillon and Shiraz vines planted in 1990 at the Waite Campus of the University of Adelaide were evaluated. For both varieties, bunch thinning was carried out by removing 50 % of bunches at veraison (EL35) for four and two seasons for Semillon and Shiraz, respectively. Vine performance, berry and wine chemistry and berry and wine sensory characteristics were assessed. Results showed a dramatic effect on yield but only minor effects on the other yield components. Berry and wine chemistry were also mostly unaffected by the treatment. Semillon wines from un-thinned vines were preferred, while for Shiraz, bunch thinning improved the wine acceptance by the sensory panel.To support the decision on whether to bunch thin and justify its cost, a significant increase in fruit and wine quality should be expected; however, in this study, only mild effects were found. This study provides the wine industry with a better understanding of the effects of bunch thinning in a hot climate.

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Genovese, Alessandro. "Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry." Applied Sciences 13, no. 22 (November 16, 2023): 12402. http://dx.doi.org/10.3390/app132212402.

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The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]

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Modesti, Margherita, Isabella Taglieri, Alessandro Bianchi, Alessandro Tonacci, Francesco Sansone, Andrea Bellincontro, Francesca Venturi, and Chiara Sanmartin. "E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life." Applied Sciences 11, no. 18 (September 12, 2021): 8453. http://dx.doi.org/10.3390/app11188453.

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Electronic nose (E-nose) devices represent one of the most trailblazing innovations in current technological research, since mimicking the functioning of the biological sense of smell has always represented a fascinating challenge for technological development applied to life sciences and beyond. Sensor array tools are right now used in a plethora of applications, including, but not limited to, (bio-)medical, environmental, and food industry related. In particular, the food industry has seen a significant rise in the application of technological tools for determining the quality of edibles, progressively replacing human panelists, therefore changing the whole quality control chain in the field. To this end, the present review, conducted on PubMed, Science Direct and Web of Science, screening papers published between January 2010 and May 2021, sought to investigate the current trends in the usage of human panels and sensorized tools (E-nose and similar) in the food industry, comparing the performances between the two different approaches. In particular, the focus was mainly addressed towards the stability and shelf life assessment of olive oil, the main constituent of the renowned “Mediterranean diet”, and nowadays appreciated in cuisines from all around the world. The obtained results demonstrate that, despite the satisfying performances of both approaches, the best strategy merges the potentialities of human sensory panels and technological sensor arrays, (i.e., E-nose somewhat supported by E-tongue and/or E-eye). The current investigation can be used as a reference for future guidance towards the choice between human panelists and sensorized tools, to the benefit of food manufacturers.

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Damerau, Annelie, Sari A. Mustonen, Dorota Ogrodowska, Laura Varjotie, Waldemar Brandt, Oskar Laaksonen, Małgorzata Tańska, and Kaisa M. Linderborg. "Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins—Effect on Sensory Perception, Volatiles and Storage Stability." Molecules 27, no. 11 (May 31, 2022): 3553. http://dx.doi.org/10.3390/molecules27113553.

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Fortification of foods with fish oil rich in n–3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during storage. Pea, soy, and sunflower proteins were used in combination with whey protein or maltodextrin to encapsulate fish oil by spray-drying. The use of whey protein compared with maltodextrin as wall material improved oxidative stability of spray-dried emulsions, although the use of whey protein increased the number of observed cracks in outer shell of the particles. Non- and encapsulated oil were used in cookies and chocolates to examine flavor characteristics by generic descriptive analysis and volatile products by solid-phase microextraction with gas chromatography-mass spectrometry. A long-term storage test at room temperature was conducted to evaluate the oxidative stability of the food models. Fortification changed the texture, odor, and flavor of the food models with fishy flavor being the most impactful attribute. For both food models, use of pea protein with maltodextrin resembled attributes of control the best. Fortification and encapsulation material also affected volatile profiles of food models. Both non-encapsulated oil and whey protein formulations performed well in regard to oxidative stability for both food models. Generally, the cookie model showed more potential for fortification than the chocolate one.

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Zuzarte, Mónica, Henrique Girão, and Lígia Salgueiro. "Aromatic Plant-Based Functional Foods: A Natural Approach to Manage Cardiovascular Diseases." Molecules 28, no. 13 (June 30, 2023): 5130. http://dx.doi.org/10.3390/molecules28135130.

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Aromatic plants and their essential oils have shown beneficial effects on the cardiovascular system and, therefore, are potential raw materials in the development of functional foods. However, despite their undeniable potential, essential oils present several limitations that need to be addressed, such as stability, poor solubility, undesirable sensory effects, and low bioavailability. The present review provides a current state-of-the-art on the effects of volatile extracts obtained from aromatic plants on the cardiovascular system and focuses on major challenges that need to be addressed to increase their use in food products. Moreover, strategies underway to overcome these limitations are pointed out, thus anticipating a great appreciation of these extracts in the functional food industry.

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Das, Arun K., Pramod Kumar Nanda, Nilabja Roy Chowdhury, Premanshu Dandapat, Mohammed Gagaoua, Pranav Chauhan, Mirian Pateiro, and Jose M. Lorenzo. "Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits." Molecules 26, no. 2 (January 17, 2021): 467. http://dx.doi.org/10.3390/molecules26020467.

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In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.

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Lubna, M. H., N. Rifda, M. Erminawati, S. Triana, and A. I. Ibrahim. "Study on physicochemical and sensory characteristics of peanut yoghurt." Food Research 7, no. 6 (December 7, 2023): 96–101. http://dx.doi.org/10.26656/fr.2017.7(6).758.

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This present investigation aimed to study the influence of incubation temperature and skimmed milk ratio on the physicochemical properties, microbiological and sensory characteristics of peanut yoghurt. The methods of the Association of Official Analytical Chemistry International (AOAC) and the Indonesian National Standard (SNI) were used to analyse the physicochemical properties of peanut yoghurt. Analysis of one variance (ANOVA) was performed to evaluate the difference between the data via SPSS Version 17 and Microsoft Excel 2016. Yoghurt was made by using different incubation temperatures (37 and 45°C), incubation times (18 and 24 hrs) and skimmed milk ratios (3 and 5%). The results showed no significant differences (P>0.05) between the physicochemical of peanut yoghurt samples in colour, culture cells and total solids, whilst there were significant differences (P≤0.05) between each peanut yoghurt sample in pH (3.89, 41.17, 33.76, 4.29, 3.88, 3.86, 3.62, and 4.20) and viscosity (5.40, 5.40, 5.50, 5.10, 4.80, 4.10, 4.90, and 4.50). General results from this present study established that producing yoghurt from peanut milk by incubation temperature at 37ᵒC for 18 hrs and skimmed milk ratio of 3%, increased the physicochemical and sensory properties of peanut yoghurt based on reducing the aroma of peanut.

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Mafata, Mpho, Jeanne Brand, Martin Kidd, Andrei Medvedovici, and Astrid Buica. "Exploration of Data Fusion Strategies Using Principal Component Analysis and Multiple Factor Analysis." Beverages 8, no. 4 (October 21, 2022): 66. http://dx.doi.org/10.3390/beverages8040066.

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In oenology, statistical analyses are used for descriptive purposes, mostly with separate sensory and chemistry data sets. Cases that combine them are mostly supervised, usually seeking to optimize discrimination, classification, or prediction power. Unsupervised methods are used as preliminary steps to achieving success in supervised models. However, there is potential for unsupervised methods to combine different data sets into comprehensive, information-rich models. This study detailed stepwise strategies for creating data fusion models using unsupervised techniques at different levels. Principal component analysis (PCA) and multiple factor analysis (MFA) were used to combine five data blocks (four chemistry and one sensory). The model efficiency and configurational similarity were evaluated using eigenvalues and regression vector (RV) coefficients, respectively. The MFA models were less efficient than PCA, having gradual distributions of eigenvalues across model dimensions. The MFA models were more representative than PCA, as indicated by high RV coefficients between MFA and each individual block. Therefore, MFA approaches were better suited for multi-modal data than PCA. This work approached data fusion systematically and showed the type of decisions that must be made and how to evaluate their consequences. Proper integration of data sets, instead of concatenation, is an important aspect to consider in multi-modal data fusion.

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Griffiths, Nerys M. "Sensory analysis of foods." Food Chemistry 34, no. 1 (January 1989): 79. http://dx.doi.org/10.1016/0308-8146(89)90035-6.

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Kuti, T., A. Hegyi, and S. Kemény. "Analysis of sensory data of different food products by ANOVA." Chemometrics and Intelligent Laboratory Systems 72, no. 2 (July 2004): 253–57. http://dx.doi.org/10.1016/j.chemolab.2004.01.020.

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Li, Tao, Dawei Shang, Shouwu Gao, Bo Wang, Hao Kong, Guozheng Yang, Weidong Shu, Peilong Xu, and Gang Wei. "Two-Dimensional Material-Based Electrochemical Sensors/Biosensors for Food Safety and Biomolecular Detection." Biosensors 12, no. 5 (May 9, 2022): 314. http://dx.doi.org/10.3390/bios12050314.

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Two-dimensional materials (2DMs) exhibited great potential for applications in materials science, energy storage, environmental science, biomedicine, sensors/biosensors, and others due to their unique physical, chemical, and biological properties. In this review, we present recent advances in the fabrication of 2DM-based electrochemical sensors and biosensors for applications in food safety and biomolecular detection that are related to human health. For this aim, firstly, we introduced the bottom-up and top-down synthesis methods of various 2DMs, such as graphene, transition metal oxides, transition metal dichalcogenides, MXenes, and several other graphene-like materials, and then we demonstrated the structure and surface chemistry of these 2DMs, which play a crucial role in the functionalization of 2DMs and subsequent composition with other nanoscale building blocks such as nanoparticles, biomolecules, and polymers. Then, the 2DM-based electrochemical sensors/biosensors for the detection of nitrite, heavy metal ions, antibiotics, and pesticides in foods and drinks are introduced. Meanwhile, the 2DM-based sensors for the determination and monitoring of key small molecules that are related to diseases and human health are presented and commented on. We believe that this review will be helpful for promoting 2DMs to construct novel electronic sensors and nanodevices for food safety and health monitoring.

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Issaoui, Manel, Amélia Martins Delgado, Giorgia Caruso, Maria Micali, Marcella Barbera, Hager Atrous, Amira Ouslati, and Nadia Chammem. "Phenols, Flavors, and the Mediterranean Diet." Journal of AOAC INTERNATIONAL 103, no. 4 (June 4, 2020): 915–24. http://dx.doi.org/10.1093/jaocint/qsz018.

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Abstract Phenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, spices and culinary herbs have been referred to as the foods richest in polyphenols. Despite spices and culinary herbs are used in small amounts as seasonings, their contribution to the dietary supply of phytonutrients should not be disregarded. A diet rich in a variety of polyphenols (and other phytonutrients) has potential health benefits, namely in the prevention of chronic diseases and cancer. In addition, flavor and color are the most important factors for the selection of food by consumers. A multitude of endogenous food compounds, including phenolics, are involved in food flavor. The presence of phenolic compounds in the food matrix has been mainly associated with the perception of bitter taste and tactile sensation of astringency. However, these compounds can also impact the color and aroma notes of fruits and vegetables. Thus, understanding the sensory impact of these substances and relationships with consumers’ approaches towards phenolic-rich fruits and vegetables may help find strategies to increase the consumption of such foods. A well-known example of a tasty, healthy and sustainable dietary model is the Mediterranean Diet. In this study, we summarize the dietary intake of some polyphenols from different dietary patterns around the world and the contribution of natural phenolic compounds to the flavor of food and beverages, in particularly those associated to the Mediterranean Diet.

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Cayot, Nathalie. "Sensory quality of traditional foods." Food Chemistry 101, no. 1 (January 2007): 154–62. http://dx.doi.org/10.1016/j.foodchem.2006.01.012.

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Cayot, Nathalie. "Sensory quality of traditional foods." Food Chemistry 102, no. 2 (2007): 445–53. http://dx.doi.org/10.1016/j.foodchem.2006.10.016.

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Xie, Junhao, Jackey J. K. Chai, Carol O’Sullivan, and Jun-Li Xu. "Trends of Augmented Reality for Agri-Food Applications." Sensors 22, no. 21 (October 30, 2022): 8333. http://dx.doi.org/10.3390/s22218333.

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Recent years have witnessed an increasing interest in deploying state-of-the-art augmented reality (AR) head-mounted displays (HMDs) for agri-food applications. The benefits of AR HMDs to agri-food industry stakeholders (e.g., food suppliers, retail/food service) have received growing attention and recognition. AR HMDs enable users to make healthier dietary choices, experience novel changes in their perception of taste, enhance the cooking and food shopping experience, improve productivity at work and enhance the implementation of precision farming. Therefore, although development costs are still high, the case for integration of AR in food chains appears to be compelling. This review will present the most recent developments of AR HMDs for agri-food relevant applications. The summarized applications can be clustered into different themes: (1) dietary and food nutrition assessment; (2) food sensory science; (3) changing the eating environment; (4) retail food chain applications; (5) enhancing the cooking experience; (6) food-related training and learning; and (7) food production and precision farming. Limitations of current practices will be highlighted, along with some proposed applications.

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Muir, D. D. "Sensory Analysis for Food and Beverage Quality Control - A Practical Guide." International Journal of Dairy Technology 64, no. 3 (July 12, 2011): 458. http://dx.doi.org/10.1111/j.1471-0307.2011.00680.x.

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Colnago, Luiz Alberto, Luis E. Rodriquez-Saona, and Zeev Wiesman. "Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis." Molecules 27, no. 24 (December 13, 2022): 8831. http://dx.doi.org/10.3390/molecules27248831.

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In the past two decades, there have been remarkable changes in the way we analyze the physical, chemical, and sensory properties of fresh and processed food products, with the progressive replacement of traditional wet analytical methods (destructive, laborious, time-consuming, and requiring the use of hazardous chemicals) with new, fast, non-destructive physical methods where the analysis is performed in a single step, after validation, and without the use of chemical reagents [...]

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Hao, Changlong. "Recent Progress in Detecting Enantiomers in Food." Molecules 29, no. 5 (March 1, 2024): 1106. http://dx.doi.org/10.3390/molecules29051106.

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The analysis of enantiomers in food has significant implications for food safety and human health. Conventional analytical methods employed for enantiomer analysis, such as gas chromatography and high-performance liquid chromatography, are characterized by their labor-intensive nature and lengthy analysis times. This review focuses on the development of rapid and reliable biosensors for the analysis of enantiomers in food. Electrochemical and optical biosensors are highlighted, along with their fabrication methods and materials. The determination of enantiomers in food can authenticate products and ensure their safety. Amino acids and chiral pesticides are specifically discussed as important chiral substances found in food. The use of sensors replaces expensive reagents, offers real-time analysis capabilities, and provides a low-cost screening method for enantiomers. This review contributes to the advancement of sensor-based methods in the field of food analysis and promotes food authenticity and safety.

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Rettberg, Nils, Scott Lafontaine, Christian Schubert, Johanna Dennenlöhr, Laura Knoke, Patrícia Diniz Fischer, Johannes Fuchs, and Sarah Thörner. "Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor." Beverages 8, no. 1 (January 4, 2022): 4. http://dx.doi.org/10.3390/beverages8010004.

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The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, NABs produced by restricted fermentations were the most worty, thick, and sweet, whereas NABs that were physically dealcoholized had the lowest taste/aroma intensities and were the sourest, most thin, and least sweet. Interestingly, the method of dealcoholization had a minor impact on the flavor profile. The use of maltose intolerant yeast as well as the implementation of combined treatments, such as blending dealcoholized beer with beer containing alcohol, were the techniques found to produce NABs with more harmonious and multifaceted chemical and flavor profiles. NABs with increased hop aroma volatiles were the most harmonious, particularly highlighted by the NA IPA reference. Even though dry-hopped character might be atypical for pilsner-style beer, dry-hopping appears as a simple application to produce NABs with more harmonious flavor.

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Corzo, O., and N. Bracho. "Prediction of the Sensory Quality of Canned Beer as Determined by Oxygen Concentration, Physical Chemistry Contents, and Storage Conditions." Journal of Food Science 69, no. 7 (May 31, 2006): 285–89. http://dx.doi.org/10.1111/j.1365-2621.2004.tb13630.x.

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Tița, Mihaela Adriana, Maria Adelina Constantinescu, Ovidiu Tița, Endre Mathe, Loreta Tamošaitienė, and Vijolė Bradauskienė. "Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation." Applied Sciences 12, no. 2 (January 13, 2022): 790. http://dx.doi.org/10.3390/app12020790.

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(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its antioxidant, anticancer, antidiabetic, antihypertensive and antimicrobial properties. Extracts from various plants in the form of volatile oils have a beneficial efct on consumer health. Following the research, their antioxidant and antimicrobial activities were demonstrated. (2) Methods: In the present study, the main purpose was to obtain a fermented dairy product with a high nutritional value; therefore, kefir, enriched with three types of volatile oils, namely, volatile mint oil, volatile fennel oil and volatile lavender oil, was made. The kefir samples obtained were sensory and texturally analyzed. The beneficial effect on health must also be studied in terms of the acceptability of these products by consumers from a sensory point of view. A non-numerical method based on several multi-personal approval criteria was used to interpret the results obtained in the sensory analysis. In the textural analysis, the consistency, cohesiveness and firmness of the kefir samples were analyzed. (3) Results: The samples enriched with volatile oils obtained superior results compared to the control sample in both conducted examinations. Kefir samples with volatile oils retained their sensory and textural characteristics for a longer time during storage. (4) Conclusions: The volatile oils added to kefir positively influenced the sensory and textural characteristics of the finished product.

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Lubna, M. H., N. Rifda, M. Erminawati, Y. Tir, A. I. Ibrahim, and I. K. Khideer. "Effect of incubation temperature, time and skimmed milk ratio on the quality of peanut kefir." Food Research 7, no. 1 (February 10, 2023): 177–81. http://dx.doi.org/10.26656/fr.2017.7(1).687.

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Peanut milk contains a high percentage of protein, and it is cheap compared to animal milk. This present investigation aimed to study the influence of incubation temperature and skimmed milk ratio on the physicochemical properties, microbiological and sensory characteristics of peanut kefir. The method of the Association of Official Analytical Chemistry International (AOAC) and Indonesian National Standard (SNI) was used to analyze the physicochemical properties of peanut kefir. Analysis of variance (ANOVA) was performed to evaluate the difference between data by SPSS Version 17 and Microsoft Excel 2016. peanut kefir was made by using different incubation temperatures (37 and 45° C), incubation times (18 and 24 hrs) and skimmed milk percentages (3 and 5%). The results showed no significant difference (P≤0.05) between the physicochemical properties of peanut kefir samples in PH, viscosity and colour. There was a significant difference (P≤0.05) between each peanut yoghurt sample in culture cells (TPC) and total solids. General results from this present study established that producing kefir from peanut milk by incubation temperature at 37ᵒC for 18 hrs and skimmed milk ratio of 5%, it is capable of improving the physicochemical and sensory properties of peanut kefir based on reducing the aroma of peanut.

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Fadini, Ana Lúcia, Izabela Dutra Alvim, Camila Augusto Carazzato, Katyri Bezerra de Freitas Paganotti, Ana Maria Rauen de Oliveira Miguel, and Rodney Alexandre Ferreira Rodrigues. "Microparticles loaded with fish oil: stability studies, food application and sensory evaluation." Journal of Microencapsulation 38, no. 6 (July 19, 2021): 365–80. http://dx.doi.org/10.1080/02652048.2021.1948622.

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Salazar-Orbea, Gabriela, Rocío García-Villalba, Luis M. Sánchez-Siles, Francisco A. Tomás-Barberán, and Carlos J. García. "Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees." Molecules 27, no. 21 (October 26, 2022): 7275. http://dx.doi.org/10.3390/molecules27217275.

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In general, food processing and its conditions affect nutrients, bioactive compounds, and sensory characteristics of food products. This research aims to use a non-targeted metabolomics approach based on UPLC-ESI-QTOF-MS to determine how fruit processing can affect the metabolic profile of fruits and, through a comprehensive metabolic analysis, identify possible markers to assess their degree of processing. The present study uses a real case from the food industry to evaluate markers of the processing of strawberry and apple purees industrially elaborated with different processing techniques and conditions. The results from the multivariate analysis revealed that samples were grouped according to the type of processing, evidencing changes in their metabolic profiles and an apparent temperature-dependent effect. These metabolic profiles showed changes according to the relevance of thermal conditions but also according to the exclusively cold treatment, in the case of strawberry puree, and the pressure treatment, in the case of apple puree. After data analysis, seven metabolites were identified and proposed as processing markers: pyroglutamic acid, pteroyl-D-glutamic acid, 2-hydroxy-5-methoxy benzoic acid, and 2-hydroxybenzoic acid β-d-glucoside in strawberry and di-hydroxycinnamic acid glucuronide, caffeic acid and lysoPE(18:3(9Z,12Z,15Z)/0:0) in apple purees. The use of these markers may potentially help to objectively measure the degree of food processing and help to clarify the controversial narrative on ultra-processed foods.

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Le Quéré, Jean-Luc, and Rachel Schoumacker. "Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review." Molecules 28, no. 17 (August 29, 2023): 6308. http://dx.doi.org/10.3390/molecules28176308.

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Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods such as time intensity (TI) or the more-recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real time during food consumption and supposed to be representative of perception, have been developed over the last 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton-transfer reaction PTR) are given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception are discussed as well as the evidenced cross-modal interactions.

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Brannan, G. L., C. S. Setser, K. E. Kemp, P. A. Seib, and K. Roozeboom. "Sensory Characteristics of Grain Sorghum Hybrids with Potential for Use in Human Food." Cereal Chemistry Journal 78, no. 6 (November 2001): 693–700. http://dx.doi.org/10.1094/cchem.2001.78.6.693.

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Modesti, Margherita, Alessandro Tonacci, Francesco Sansone, Lucia Billeci, Andrea Bellincontro, Gloria Cacopardo, Chiara Sanmartin, Isabella Taglieri, and Francesca Venturi. "E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices." Chemosensors 10, no. 7 (June 27, 2022): 244. http://dx.doi.org/10.3390/chemosensors10070244.

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At present, food quality is of utmost importance, not only to comply with commercial regulations, but also to meet the expectations of consumers; this aspect includes sensory features capable of triggering emotions through the citizen’s perception. To date, key parameters for food quality assessment have been sought through analytical methods alone or in combination with a panel test, but the evaluation of panelists’ reactions via psychophysiological markers is now becoming increasingly popular. As such, the present review investigates recent applications of traditional and novel methods to the specific field. These include electronic senses (e-nose, e-tongue, and e-eye), sensory analysis, and wearables for emotion recognition. Given the advantages and limitations highlighted throughout the review for each approach (both traditional and innovative ones), it was possible to conclude that a synergy between traditional and innovative approaches could be the best way to optimally manage the trade-off between the accuracy of the information and feasibility of the investigation. This evidence could help in better planning future investigations in the field of food sciences, providing more reliable, objective, and unbiased results, but it also has important implications in the field of neuromarketing related to edible compounds.

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Saptariana and R. Budiono. "Nutritional content and preference analysis of red dragon fruit spaghetti." IOP Conference Series: Earth and Environmental Science 969, no. 1 (January 1, 2022): 012035. http://dx.doi.org/10.1088/1755-1315/969/1/012035.

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Abstract Culinology was a mixture between the disciplines of food science and the culinary arts. The development of knowledge, then the culinary field developed by utilizing science that used physics and chemistry. Molecular gastronomy was a field of study that studies chemical and physical reactions as well as the transformations that occur from food during the cooking process and sensory phenomena consumed. One of the applications of molecular gastronomic techniques was the manufacture of fruit spaghetti. Spaghetti is a food that looks like noodles, the ingredients that make spaghetti are wheat flour and eggs. Fruit spaghetti was the spaghetti of fruits, in this case it used red dragon fruit. The purpose of the study to find out: 1) The public interest in dragon fruit spaghetti fruit 2) The content of vitamin C and fiber fruit spaghetti. This type of research is an experiment. The data was analyzed used descriptive of percentages. The results showed: Fondness for fruit spaghetti in aspects of colour, taste, texture and aroma the highest percentage was on the criteria of very like and like in all four sample groups. The more dragon fruit used, the higher the vitamin C and coarse fiber.

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Keskin Uslu, E., and E. Yılmaz. "Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences." Grasas y Aceites 75, no. 1 (March 14, 2024): e537. http://dx.doi.org/10.3989/gya.0982221.

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In this study, tiger nut oils produced by cold pressing were characterized by means of physicochemical, compositional, and sensory analyses. The major fatty acids were oleic (70.4%), palmitic (13.3%), and linoleic (11.9%) acids. The main sterols were β-sitosterol and stigmasterol (58.3 and 20.5 mg/100 g), and the main tocopherol was α-tocopherol (234.78 μg/g). Syringic acid, apigenin and vanillin were the major phenolic compounds quantified. The cold-pressed oils crystallized at -9.12 °C and melted at -1.87 °C. A sensory panel described the oil with 5 sensory descriptive (almond, nutty, roasted, straw, sweety, soil) terms. A consumer test indicated that appearance, smell/aroma, and taste/flavor scores were above 4.0 on a 5-point hedonic scale. In conclusion, tiger nut oils with retained nutrients and specific aroma could be produced by the cold-pressing technique. Further studies for food and functional food applications of this gourmet oil are anticipated.

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Zielińska, Ewelina. "Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations." Molecules 27, no. 19 (September 26, 2022): 6339. http://dx.doi.org/10.3390/molecules27196339.

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Edible insects as an alternative source of protein are gaining increasing attention, leading to new opportunities for their use in food processing. In this study, the functional properties, such as water and oil holding capacity, foaming, and emulsifying properties, of the most popular insect forms (flour, defatted flour, and protein preparations), such as Gryllus asimillis, Acheta domesticus, and Zophobas morio, were studied. Moreover, proximate analysis, protein extraction yield and efficiency, and sensory analysis, were evaluated. Defatting the flours yielded the highest protein content of all the insect forms tested, in the range of 70.51 to 76.02%, significantly reducing their calorific value by up to 35% for Z. morio. Generally, protein preparations exhibit the best functional properties among studied forms, and the most significant differences are noticeable in foaming capacity—near 30% higher than flours. Furthermore, all samples scored well in the sensory test (overall score 3.76–4.47) except for the Z. morio flour (2.93), which may exclude it from being used in the food industry. The results show that the insect forms studied, due to their good functional properties, can become a valuable component of food recipes, positively impacting the characteristics of the designed food.

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Mielmann, Annchen, and Thomas A. Brunner. "Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study." Applied Sciences 12, no. 16 (August 11, 2022): 8038. http://dx.doi.org/10.3390/app12168038.

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This research measured consumers’ emotions and change in emotion to the specific sensory taste properties and attitudes of chocolate-based biscuits. The sample size involved 216 respondents from South Africa (n = 106) and Switzerland (n = 110). Respondents tasted chocolate-based biscuits and completed an online questionnaire. The increase in consumers’ levels of guilt after chocolate-based biscuit consumption and the contribution of a chocolate taste and craving attitude to consumers’ subsequent positive emotions and change in positive emotions could help food and consumer scientists to understand the link between emotions and the sensory descriptors of chocolate-based biscuits. Investigating the association between the emotional responses and sensory attributes of sweet baked products could benefit product developers when formulating food products for specific target markets and aid in the understanding of the emotional profile of food products.

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Diaz, Joscelin T., E. Allen Foegeding, Lee Stapleton, Colin Kay, Massimo Iorizzo, Mario G. Ferruzzi, and Mary Ann Lila. "Foaming and sensory characteristics of protein-polyphenol particles in a food matrix." Food Hydrocolloids 123 (February 2022): 107148. http://dx.doi.org/10.1016/j.foodhyd.2021.107148.

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Journal articles on the topic 'Food chemistry and food sensory science'

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