The cover image is based on the Comprehensive Review Enhancement effect of odor and multi‐sensory superposition on sweetness by Donghao Zhang et al., https://doi.org/10.1111/1541-4337.13245".
Kopyor is a coconut with unique characteristics from Indonesia, one of the largest coconut producers in the world. Kopyor is an edible mature coconut with soft endosperm. Although this fruit is one ...of the most popular coconuts in the world, there are limited studies on its properties, including its sensory attributes and metabolite profiles. This study investigates the characteristics of kopyor using sensory evaluation, a widely targeted metabolomics approach, and multivariate analysis. The liquid (water) and solid (flesh) endosperms were collected as the samples. The results showed that kopyor has characteristics that distinguish it from normal mature and young coconuts. Kopyor water has a milky, creamy, nutty, bitter, and astringent taste with an oily aftertaste and mouthfeel. Kopyor flesh is soft and moist and gives a sandy mouth feel. This study analyzed the sensory attributes of the kopyor endosperm for the first time and compared it with those of normal mature and young coconuts. A gas chromatography mass spectrometry analysis showed that kopyor contained wider variety of metabolites than normal coconuts of the same age. Based on the differential analysis and orthogonal projections to latent structures-regression, kopyor water was characterized by the accumulation of flavor-related metabolites, such as amino acids and organic acids, which contributed to its sensory complexity. This study solidified the effects of maturation and endosperm type on metabolite accumulation in kopyor endosperm. This pioneering information will lead to the future use of kopyor and other unique coconuts worldwide for food, contributing to the sustainability of the coconut industry.
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When measuring the responses of panelists, the main principle behind sensory evaluation, a variety of sensory tests can be used. This new 4-page publication is the second in a series designed to ...assist producers in the small-to-medium-sized sensory evaluation of their horticultural crops, outlining the types of data and sensory measurement techniques utilized in sensory evaluation. Written by Sean Michael Campbell and Charles A. Sims, and published by the UF/IFAS Environmental Horticulture Department.https://edis.ifas.ufl.edu/ep582
The aim of this study was to determine the quality characteristics of cookies containing 0, 3, 5, and 7% premature mandarin powder. The result showed that pH, spread factor, loss rate, and L values ...decreased significantly with the addition of premature mandarin powder. The hardness, b values, DPPH, and ABTS radical scavenging activities increased significantly with increasing premature mandarin powder content. In the sensory evaluation, the addition of 3% premature mandarin powder showed the highest preference regarding taste, flavor, and overall preference. These results suggest that 3% premature mandarin powder can be utilized as a beneficial additive during rice cookie processing.
The aim of our work was the preparation of fermented flavored whey beverages using whey, probiotic cultures and suitable flavors. Whey fermentation by lactic acid bacteria appears to be an ...interesting alternative to improve the properties of whey and thus to offer its exceptional nutritional value, not only because of whey protein contained, but also due to the valuable products produced by microorganisms. Pasteurized whey was enriched by the addition of sheep culture ZS-25, which was isolated from sheep cheese and contains more varieties of species Lactococcus lactis, and also by the probiotic culture containing the microorganisms of Bifidobacterium sp., Lactobacillus acidophilus, Streptococcus thermophilus. We focused our attention to select the appropriate type and concentration of flavor as well. Sensory evaluation was performed by the committee consisting of five intentionally selected professionally qualified persons. Taste of fermented whey drink was main observed property. Assessment of prepared whey drinks was repeated four times, each group consisted of 5 samples according to the following structure: sample A - whey drink with culture without flavoring, sample B - whey drink with culture and exotic flavor, sample C - whey drink with the culture and flavor of cranberry-grape-strawberry, sample D - whey drink with the culture and peach-orange flavor, sample E - whey drink with the culture and strawberry flavor. Flavored fermented whey beverages were sensorially evaluated. The order of individual samples determined by the evaluators was statistically processed by the Friedman test. Table value for this test for five evaluators and 5 samples is 8.99. The calculated values for all four sensory evaluations we performed, were higher than 8.99, so we rejected the null hypothesis and proved that among the different flavored whey drinks it is statistically significant difference. Overall, the worst evaluated was whey drink without flavoring. As the best accepted was strawberry flavor, it does not matter whether it was used sheep or cow whey, or sheep culture, ZS-25 or probiotic. We can conclude that strawberry flavor is the most appropriate to cover undesirable taste of whey.
This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for ...different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.
The taste of blue honeysuckle (Lonicera caerulea L.) berries is wrapped in bitterness, and awareness about the essence of bitterness is lacking. In the current study, 7-ketologanin, sweroside and ...loganin were isolated and identified as key bitter compounds using sensory-guided analysis. The bitterness thresholds of these compounds were determined to be 11.9 μg/mL, 33.5 μg/mL and 60.2 μg/mL. Subsequently, the differences in bitterness among 16 blue honeysuckle varieties were evaluated. The wild varieties A1 and A2 exhibited the highest bitter intensity. 7-Ketologanin, with the highest concentration of 34.70–37.11 mg/100 g and taste activity values of 29.16–31.18 in A1 and A2, was first identified as a bitter contributor in blue honeysuckle. There was no significant difference in bitter intensity between the reconstitution model and the original sample, confirming the contribution of the three bitter compounds. This study lays the foundation for the bitter improvement and variety selection of blue honeysuckle resources.
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•There were 32 potential bitter compounds identified in blue honeysuckle berries.•7-Ketologanin was firstly identified in blue honeysuckle berries.•7-Ketologanin, sweroside and loganin were determined as the key bitter compounds.•The threshold values of 3 bitter compounds in water were firstly determined.•Bitter differences were explored among 16 blue honeysuckle varieties.
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