The flavour of aquatic animal products is distinct from terrestrial foods, facilitating a competitive marketing advantage. However, the flavour of aquatic animals can also be highly variable. ...Importantly, differences are reported in the flavour of animals from aquaculture and wild‐capture systems. These differences can erode consumer acceptance of aquaculture products and reduce financial returns to producers. Mild ‘fish‐like’, ‘marine’, ‘crustacean‐like’, ‘seafood’ and ‘sweet’ odours are desirable. However, overt ‘fish‐like’, ‘fatty’ and ‘earthy’ odours are quality deficits and cause products to become unpalatable. Odorous volatile compounds are responsible for eliciting these characteristic odours. In this literature review, the odorous volatile compounds of 96 aquatic animal samples are reported, revealing 291 different compounds. Generalist compounds that are integral to the odour of aquatic animals are presented in addition to 86 compounds that elicit key characteristic odours. The influence of these compounds on aquatic animal flavour is explored and the specific factors likely to affect their manipulation in aquaculture products are discussed. The culture environment and diet are critical factors affecting volatile profiles of aquatic animals and are the variables that can be controlled by aquaculture producers. The information presented in this review can underpin the development of innovative aquaculture strategies that prevent environmental exposure of aquatic animals to unpalatable volatile compounds and facilitate the development of aquaculture diets that optimise the volatile profile of edible tissues.
Although electronic cigarettes (e-cigarettes) appear to be effective in helping people who smoke to stop smoking, concerns about use of e-cigarettes among young people have led to restrictions on ...non-tobacco flavoured e-liquids in some countries and some US states. These restrictions could reduce the appeal of these products to non-smoking youth but could have negative consequences for people who smoke or use e-cigarettes.
In this mixed methods study, we recruited UK adults who smoked or used to smoke and subsequently vaped to explore their opinions of unflavoured e-liquids and their beliefs about how they would be impacted by hypothetical e-liquid flavour restrictions. Participants trialled an unflavoured e-liquid instead of their usual nicotine product for four hours and completed a survey and an online interview.
Using Interpretive Phenomenological Analysis and graphically presented data, we found differences in participants' opinions of unflavoured e-liquid. If only unflavoured, tobacco flavoured, and menthol flavoured e-liquids remained on the UK market, some people who smoke or vape may be unaffected, but some may relapse to smoking or continue smoking. Despite most wanting to prevent young people from initiating vaping, participants had varying opinions on whether flavour restrictions would be an effective method.
The findings highlight that people who smoke and vape could be impacted by flavour restrictions in a range of ways, some of which could have a potential adverse impact on harm reduction efforts in the UK (e.g., by making smoking more appealing than vaping).
Sensory analysis is the evaluation of the signals received through senses of sight, sound, taste, smell, and touch. The traditional methods for the analysis of sensory properties including trained ...sensory panel, colourimeters and texture analysers are invasive, laborious, and small-scale procedures. Hyperspectral imaging systems (HSI) has emerged as a less time-consuming and non-destructive method to determine the sensory properties of a diverse range of food products.
This review provides a comprehensive overview of recent application developments since 2010 for identifying sensory properties including colour, defects, texture, flavour, freshness, and maturity in various food products by HSI.
The Vis-NIR (400–1000 nm) hyperspectral imaging is most used for the assessment of sensory properties. Moreover, the commonly applied multivariate analysis in the sensory evaluation by HSI is linear regression algorithms (PLSR and MLR), but non-linear analysis achieves better performance for the prediction of sensory features. Regression models are applied for determining the texture, colour, flavour, and freshness of food products while classification models are used to detect the defects and maturity by which the most accurate results are obtained. Furthermore, the combination of algorithms and the integration of spectral and spatial information yield more accurate results in the assessment of sensory features. Although there are still some limitations to overcome for the improvement of the HSI system, studies on the application of HSI in the real-time monitoring of sensory properties have proved a great potential for industrial applications.
•Vis-NIR (400–1000 nm) hyperspectral imaging is most used in sensory evaluation.•The most used chemometric is linear regression algorithms in sensory evaluation.•The most accurate results are obtained in the detection of bruise and maturity.•Regression models are applied to predict texture, color, flavour and freshness.•Classification models are used to detect the defect and maturity.
This study explored the effect of the degree of substitution (DS) of octenyl succinic anhydride (OSA)-modified starch on the retention and release properties of spray-dried mint flavour ...microcapsules. The results showed that a higher DS (0.0287, 0.0379) led to greater flavour retention (86.68 %, 90.10 %). The flavour release was negatively correlated with DS during simulated oral processing. A mechanism by which DS affects flavour release was proposed. The emulsifying capacity was improved with increasing DS, thus forming an effective interface. The effective interface increased the partition coefficient, thereby reducing the release. During oral processing, a lower friction coefficient and higher microstructural stability and carrier enzymatic resistance jointly promoted interface stabilization. Data obtained using the EPI suite, a gas chromatograph, a mini traction machine, a Mastersizer analyser and confocal scanning laser microscopy validated this mechanism. This study provides a strategy for designing flavour microcapsules with high retention and slow-release properties using OSA-modified starch.
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We investigate the consequences of deviations from the Standard Model observed in b→sμμ transitions for flavour-changing neutral-current processes involving down-type quarks and neutrinos. We derive ...the relevant Wilson coefficients within an effective field theory approach respecting the SM gauge symmetry, including right-handed currents, a flavour structure based on approximate U(2) symmetry, and assuming only SM-like light neutrinos. We discuss correlations among B→K(⁎)νν¯ and K→πνν¯ branching ratios in the case of linear Minimal Flavour Violation and in a more general framework, highlighting in each case the role played by various New Physics scenarios proposed to explain b→sμμ deviations.
ABSTRACT
Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is ...performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp into ethanol, perform pectinolysis and produce flavour compounds, such as (higher) alcohols, aldehydes, organic acids and esters. LAB ferment the glucose, fructose and citric acid of the cocoa pulp into lactic acid, acetic acid, mannitol and pyruvate, generate a microbiologically stable fermentation environment, provide lactate as carbon source for the indispensable growth of AAB, and contribute to the cocoa and chocolate flavours by the production of sugar alcohols, organic acids, (higher) alcohols and aldehydes. AAB oxidize the ethanol into acetic acid, which penetrates into the bean cotyledons to prevent seed germination. Destruction of the subcellular seed structure in turn initiates enzymatic and non-enzymatic conversions inside the cocoa beans, which provides the necessary colour and flavour precursor molecules (hydrophilic peptides, hydrophobic amino acids and reducing sugars) for later roasting of the cured cocoa beans, the first step of the chocolate-making.
Yeasts, lactic acid bacteria and acetic acid bacteria enable pulp removal and cocoa bean curing during cocoa fermentation and drying processes, which precede roasting of the cured cocoa beans, the starting material for the production of chocolate.
We outline a systematic strategy that should help in this decade to identify new physics (NP) beyond the standard model (SM) by means of quark flavour violating processes, and thereby extend the ...picture of short distance physics down to scales as short as 10−20 m and even shorter distance scales corresponding to energies of 100 TeV. Rather than using all of the possible flavour-violating observables that will be measured in the coming years at the LHC, SuperKEKB and in Kaon physics dedicated experiments at CERN, J-PARC and Fermilab, we concentrate on those observables that are theoretically clean and very sensitive to NP. Assuming that the data on the selected observables will be very precise, we stress the importance of correlations between these observables as well as of future precise calculations of non-perturbative parameters by means of lattice QCD simulations with dynamical fermions. Our strategy consists of twelve steps, which we will discuss in detail while illustrating the possible outcomes with the help of the SM, models with constrained minimal flavour violation (CMFV), MFV at large and models with tree-level flavour changing neutral currents mediated by neutral gauge bosons and scalars. We will also briefly summarize the status of a number of concrete models. We propose DNA charts that exhibit correlations between flavour observables in different NP scenarios. Models with new left-handed and/or right-handed currents and non-MFV interactions can be distinguished transparently in this manner. We emphasize the important role of the stringent CMFV relations between various observables as standard candles of flavour physics. The pattern of deviations from these relations may help in identifying the correct NP scenario. The success of this program will be very much facilitated through direct signals of NP at the LHC, even if the LHC will not be able to probe the physics at scales shorter than 4 × 10−20 m. We also emphasize the importance of lepton flavour violation, electric dipole moments, and (g − 2)e, μ in these studies.
Abstract We study the possibility to generate the quark mass hierarchies as well as the CKM quark mixing and CP violation without fine-tuning in a quark flavour model with modular A 4 symmetry. The ...quark mass hierarchies are considered in the vicinity of the fixed point τ = i∞, τ being the vacuum expectation value of the modulus. We consider first a model in which the up-type and down-type quark mass matrices M u and M d involve modular forms of level 3 and weights 6, 4 and 2 and each depends on four constant parameters. Two ratios of these parameters, g u and g d , can be sources of the CP violation. If M u and M d depend on the same τ, it is possible to reproduce the up-type and down-type quark mass hierarchies in the considered model for |g u | ~ O $$ \mathcal{O} $$ (10) with all other constants being in magnitude of the same order. However, reproducing the CP violation in the quark sector is problematic. A correct description of the quark mass hierarchies, the quark mixing and CP violation is possible close to τ = i∞ with all constant being in magnitude of the same order and complex g u and g d , if there are two different moduli τ u and τ d in the up-type and down-type quark sectors. We also consider the case of M u and M d depending on the same τ and involving modular forms of weights 8, 4, 2 and 6, 4, 2, respectively, with M u receiving a tiny SUSY breaking or higher dimensional operator contribution. Both the mass hierarchies of up-type and down-type quarks as well and the CKM mixing angles and CP violating phase are reproduced successfully with one complex parameter and all parameters being in magnitude of the same order. The relatively large value of Im τ, needed for describing the down-type quark mass hierarchies, is crucial for obtaining the correct up-type quark mass hierarchies.
This review examined the factors that influence flavour volatiles of cocoa beans and the volume of work that needs to be done on these factors and their impact on the flavour volatiles of commercial ...cocoa beans. Cocoa bean flavour is one of the most important quality attributes as flavour is central to acceptability of cocoa beans and cocoa products such as chocolate. The complex composition of cocoa bean flavour depends on bean genotype, postharvest treatments such as pulp pre-conditioning, fermentation and drying, industrial processes such as roasting as well as the type of soil and age of cocoa tree. The bean genotype determines the chemical composition of the bean, specifically the contents of bean storage proteins, polysaccharides, and polyphenols. This determines the quantities and type of precursors formed during fermentation and drying processes leading to flavour formation, hence, influencing both flavour type and intensity. Cocoa bean fermentation and drying result in the breakdown of the storage proteins by endogenous proteases into amino acids and short chain oligopeptides while the polysaccharides are also degraded by invertase to glucose and fructose. The amino acids, oligopeptides, glucose and fructose react with each other during the roasting process to produce the typical cocoa flavour volatiles. Polyphenols are also oxidized by polyphenol oxidase during fermentation and drying which reduce the astringency and bitterness of the beans, thus, enhancing the flavour of cocoa beans. However, the extent to which other factors such as age of the cocoa tree and soil chemical compositions influence the formation of flavour precursors and their relationships with final flavour quality remains unclear. With increasing demand for sustainable production of high quality cocoa beans, greater understanding of factors contributing to the variations in flavour character would have significant commercial implications.
•Cocoa beans flavour determines acceptability of cocoa beans and cocoa products such as chocolate.•It is influenced by type of cocoa, soil chemical compositions, age of cocoa tree, postharvest treatments and roasting.•There is research gap on impact of cocoa tree age and soil chemical compositions on formation of flavour volatiles.
• Plants produce a range of volatile organic compounds (VOCs), some of which are perceived by the human olfactory system, contributing to a myriad flavors. Despite the importance of flavor for ...consumer preference, most plant breeding programs have neglected it, mainly because of the costs of phenotyping and the complexity of disentangling the role of VOCs in human perception.
• To develop molecular breeding tools aimed at improving fruit flavor, we carried out target genotyping of and VOC extraction from a blueberry population. Metabolite genome-wide association analysis was used to elucidate the genetic architecture, while predictive models were tested to prove that VOCs can be accurately predicted using genomic information. A historical sensory panel was considered to assess how the volatiles influenced consumers.
• By gathering genomics, metabolomics, and the sensory panel, we demonstrated that VOCs are controlled by a few major genomic regions, some of which harbor biosynthetic enzyme-coding genes; can be accurately predicted using molecular markers; and can enhance or decrease consumers’ overall liking.
• Here we emphasized how the understanding of the genetic basis and the role of VOCs in consumer preference can assist breeders in developing more flavorful cultivars at a more inexpensive and accelerated pace.
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