Lethariella, a folk herbal tea originating from southwest China, has been consumed for centuries as a traditional beverage. However, the distinct chemical characteristics and sensory properties of ...Lethariella remain poorly understood. In this study, the two most commonly found Lethariella species, Lethariella zahlbruckneri (LZ) and Lethariella cladonioides (LC), were collected for detailed analysis. After brewing, the infusion of LZ exhibited a taste profile that was more astringent, bitter, and thicker, whereas LC liquor was characterized by a sweeter taste profile, coupled with a stronger lingering sweet aftertaste. This variation in taste between LZ and LC infusions can potentially be ascribed to the higher levels of phenolic compounds present in LZ in comparison to LC, along with the lower content of sugars in LZ. The aroma intensity of LC is more robust, with its relative contents of key volatile compounds being significantly higher compared to those in LZ.
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•LC exhibits a richer sweetness and lingering sweet aftertaste than LZ.•The composition of LZ and LC is similar yet varies in proportions.•Flavonoids, phenolic acids and derivatives were abundantly present in LZ.•The relative content of key volatile compounds in LC was higher than that of LZ.
A feeding trial was conducted to test the growth potential, nutritional utilization, liver health and fillet sensory parameters of sea-water Atlantic salmon (Salmo salar L.) fed diets with increasing ...substitution of fish meal with insect meal. The insect meal was produced from black soldier fly larvae (Hermetia illucens, L.). Triplicate sea-cages of salmon were fed one of four isonitrogenous and isolipidic diets for 16 weeks. The control diet (IM0) contained 100 g kg−1 fish meal, which was replaced up to 100% with insect meal (33% (IM33), 66% (IM66) and 100% (IM100)), corresponding to dietary insect meal inclusion levels at 50 g kg−1, 100 g kg−1 and 150 g kg−1, respectively. Replacing the dietary fish meal with insect meal did not affect the apparent digestibility coefficients (ADC) of protein, lipid, amino acids and fatty acids, or the digestive enzyme activities. Feed intake, daily growth increase, and feed conversion ratio were also unaffected by the inclusion of insect meal in the diets. Whole body protein, lipid and amino acid composition were not affected by dietary substitution of fish meal with insect meal, while the whole body fatty acid composition generally reflected that of the diets. Liver lipid accumulation was not affected by replacing the fishmeal with insect meal, as assessed by both histological examinations and chemical analyses. The sensory testing of the fillet revealed only small changes in the fillet sensory quality. In general, this study showed that a total replacement of fish meal with black soldier fly larvae meal in the diets of sea-water Atlantic salmon was possible without negative effects on growth performance, feed utilization, nutrient digestibility, liver traits or the sensory qualities of the fillet.
•Replacing FM with IM did not affect the growth parameters or the whole body composition of Atlantic salmon.•Dietary replacement of FM with IM did not affect liver traits or the sensory qualities of the salmon fillet.•IM made from BSF is a nutritionally appropriate source of protein for sea-water stage Atlantic salmon
Microplastics (MPs) discharging into constructed wetlands pose risks to these ecosystems. Nevertheless, the perturbation of MPs to different types of macrophytes, which play important roles in ...purifying pollutants of wetlands, has not been fully elucidated. In this study, polystyrene MPs (PS-MPs) perturbation on nitrogen removal and sensory quality of surface flow constructed wetlands planted with emergent and submerged macrophytes were investigated. PS-MPs enhanced N removal efficiencies temporarily, whereas the N removal rate constants were declined as exposure time was prolonged. The NH4+-N removal rate constants declined by 25.78 % and 34.03 % in E and S groups respectively. The NO3--N removal rate constants declined by 22.13 % in the S groups. Denitrifiers including Thiobacillus, Rhodobacter, and Sulfuritalea were stressed. The sensory quality deteriorated after PS-MPs exposure, which was significantly related to changes in Chlorophyll a, particle size distribution, and colored dissolved organic matter. Turbidity in E groups and chroma in S groups were greatly affected by PS-MPs. Overall, under MPs exposure, macrophytes in E groups were more suitable for nitrogen removal, and macrophytes in S groups better purified the turbidity. The study could provide the basis for better allocation of macrophytes in CWs to reduce the purifying risk by PS-MPs disturbance.
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•PS-MPs stimulated N removal in the first 15 days but inhibited as time prolonged.•SFCWs with submerged hydrophytes better purified turbidity under PS-MPs exposure.•SFCWs with emergent hydrophytes better resisted PS-MPs perturbation on N removal.•PS-MPs indirectly modified the functional genera through sensory quality changes.
Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to ...unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, whereas fine varieties (Criollo, Nacional) show aromatic, floral, or smoother flavor characteristics. About 600 various compounds (alcohols, carboxylic acids, aldehydes, ketones, esters, and pyrazines) have been identified as odor‐active components. The specific cocoa aroma arises from complex biochemical and chemical reactions during the postharvest processing of raw beans, and from many influences of the cocoa genotype, chemical make‐up of raw seeds, environmental conditions, farming practices, processing, and manufacturing stages. There has been much research on cocoa flavor components. However, the relationships between all chemical components that are likely to play a role in cocoa flavor, their sensory properties, and the sources and mechanisms of flavor formation are not fully understood. This paper provides an overview on cocoa flavor from a compositional and a sensory perspective. The nonvolatile and volatile chemical components of cocoa and chocolate flavor, and their sensory properties correlated to the main influences involved in flavor formation, are reviewed.
The traditional uniform artificial sensory evaluation makes it difficult to standardize the classification of different sensory quality grades of Baijiu. In this study, a total of 92 authentic ...Qingxiangxing Baijiu samples with 3 sensory quality grades were carefully collected. Gas chromatography (GC) was used to determine 46 main flavor components and proton nuclear magnetic resonance (1H NMR) spectroscopy was employed to obtain hydrogen atom characteristic information of organic compounds. The principal component analysis (PCA), k-nearest neighbor (KNN) and linear discriminant analysis (LDA) models were conducted and fully validated by internal leave-one-out cross validation (LOOCV) and external repeated double random cross validation (RDRCV). The sensory quality grades of Qingxiangxing Baijiu were effectively classified by using GC and 1H NMR techniques coupled with PCA/KNN analysis with the averaged accuracy higher than 80%. In addition, synthetic minority oversampling technique (SMOTE) algorithm was successfully used to address the model overfitting problem caused by an unbalanced sample composition. This study demonstrated that 1H NMR and GC combined with multivariate statistical analysis were effective for sensory quality classification of Qingxiangxing Baijiu.
•GC and 1H NMR were applied for sensory grade classification of Chinese Baijiu.•The accuracy >80% was achieved for sensory grade classification of Qingxiangxing Baijiu.•SMOTE algorithm was used to address the overfitting problem of PCA/KNN model.
Meat quality in fast-growing broiler chickens PETRACCI, M.; MUDALAL, S.; SOGLIA, F. ...
World's Poultry Science Journal,
06/2015, Letnik:
71, Številka:
2
Book Review, Journal Article
Recenzirano
During the past few decades there has been a notable increase in the demand for poultry meat due to its low cost, good nutritional profile and suitability for further processing. Moreover, current ...forecasts and projection studies have predicted that the expansion of the poultry market will continue in the future. This growing demand has led to progressive improvements in genetic selection to produce fast-growing broilers, inducing the appearance of several spontaneous, idiopathic muscle abnormalities along with an increased susceptibility to stress-induced myopathy. Such muscle abnormalities have several implications for the quality of fresh and processed products, as breast meat that is affected by deep pectoral myopathy is usually rejected due to its unacceptable appearance. In addition, pale, soft and exudative like meat has a low processing ability due to its reduced water holding capacity, soft texture and pale colour. Finally, the high incidence of abnormalities observed in chicken breast muscles such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulging areas of substantial hardness) impair both the appearance and technological traits of breast meat. This review evaluates the consequences of genetic selection on muscle traits and describes the relevance of major breast abnormalities on nutritional, technological, sensorial and microbial characteristics of raw and processed meat.
The effect of the application of different disinfectants on the microbial load and sensory quality of fresh-cut lettuce was evaluated during washing, and after subsequent storage at 4 °C under ...modified atmosphere packaging (MAP). Different families of potential alternative sanitizers were tested: quaternary ammonium compounds (QACs) as benzalkonium chloride (BZK), and didecyldimethylammonium chloride (DDAC); isothiazolinones (mixture of chloromethylisothiazolinone and methylisothiazolinone, CMIT:MIT 3:1); and, essential oils (carvacrol, CAR). All these disinfectants were effective to inactivate Salmonella (103 CFU/mL) present in wash water. In addition, all tested chemicals could reduce Salmonella on produce to levels >95%, with chlorine and BZK-CAR reaching maximum reductions of 99.0%. These disinfectants also enhanced a reduction in natural microbiota present on the produce. The highest reduction corresponded to free chlorine (50 mg/L) (95.1%), CMIT:MIT (50 mg/L) (Kathon®) (94.5%), and BZK (300 mg/L) (91.3%). However, only free chlorine (50 mg/L), CMIT:MIT (50 mg/L) (Kathon®), and DDAC (100 mg/L) resulted in minimal negative impact on end-product quality during 14-day storage. On the contrary, an adequate sensory quality could be only maintained up to 7 days for produce treated with BZK (300 mg/L).
•All disinfectants were effective to inactivate Salmonella remaining in wash water.•Quaternary ammonium compounds (QACs) (100–300 mg/L) reduced cross-contamination.•Isothiazolinones (50–300 mg/L) reduced Salmonella and natural microbiota on the produce.•QACs/monoterpenes and free chlorine showed the highest Salmonella reduction on produce.•Chlorine, QACs and isothiazolinones extended the shelf-life of the produce up to 14 days.
•Flavor of green tea beverages processed from baked leaves was more stable.•Baking decreased concentrations of catechins, amino acids and carbohydrates.•Baking increased concentrations of gallic ...acid, caffeine and pyrrole substances.•Pyrrole substances in baked tea beverages were stable after heat treatment.•Steamed leaves are more suitable for beverage procession than pan-fired leaves.
Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea leaves, and their corresponding baked tea leaves, were used to investigate the effect of baking on flavor stability of green tea beverages. The results showed that tea beverages prepared with baked tea had better flavor stability. The baking process obviously changed the concentrations of some important flavor substances, especially the aromatic pyrrole substances from 0 (unbaked) to 338.13 μg/L (baked) in tea beverages. Heat treatment had little influence on the flavor of tea beverages prepared from baked tea, but caused great changes in non-volatile and volatile components in those prepared from unbaked leaves. These results could help guide the processing of tea beverages which would improve their flavor quality stability.
Drying techniques are important for hop storage and quality. The stage of hop addition in beer is another important issue. This study focuses the impact of two drying techniques freeze-dryer (F) and ...hot-stove (H) of Cascade hop, on the chemical, aromatic and sensory quality of beer, comparing beers produced without (BF and BH) and with dry-hopping technique (BFDH and BHDH). Dry-hopping with H significantly increased the bitterness index and reduced the titratable acidity. Isoamyl acetate (450.60 μg/L) and ethyl caprylate (313.60 μg/L) were in high content especially in BH while, ethyl-n-caproate (359.37 μg/L) had the highest content in BF. The beers made with dry-hopping technique, had a significantly higher content in terpenes especially in BFDH (1006.18 μg/L). Sensory evaluation indicated difference preferences, with freeze-dried hop beers generally favored. In conclusion, depending on the type of beer desired, hops dried in different way and a specific hopping technique can be chosen.
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•Influence of hop drying technique and dry-hopping on beer quality.•The drying technique affect beer aromatic profile.•Dry-hopping influences acidity, polyphenols and antioxidant content of beer.•Dry-hopping significantly increase the terpenes content.•Depending on the beer type, the dried hop and hopping technique can be chosen.
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