The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes.
To evaluate the effect of NaCl content on ...microbiological, biochemical, physicochemical, and sensorial characteristics, Munster cheeses were prepared from pasteurized milk seeded with 3 yeasts (Kluyveromyces marxianus, Debaryomyces hansenii, and Geotrichum candidum) and 5 ripening bacteria (Arthrobacter arilaitensis, Brevibacterium aurantiacum, Corynebacterium casei, Hafnia alvei, and Staphylococcus equorum). Experiments were performed in triplicate under 1.0%, 1.7%, and 2.4% NaCl levels in cheese. Ripening (d 2–27) was carried out at 12°C and 96% relative humidity. These kinetics were both reproducible and repeatable at a 99% confidence level. For each microbial, biochemical, and physicochemical parameter, 2 kinetic descriptors (the maximal or minimal rate and its occurrence time) were defined. On d 2, the physicochemical variables (water activity, dry matter, and water content) were strongly dependent on the salting level. From d 2 to d 27, K. lactis was insensitive to salt, whereas D. hansenii was stimulated. Geotrichum candidum growth appeared very sensitive to salt in cheese: at 1.0% NaCl, G. candidum exhibited overgrowth, negatively affecting rind appearance, underrind consistency and thickness, and off-flavor flaws. A salt concentration of 2.4% induced death of G. candidum. A total of 4 bacteria (A. arilaitensis, B. aurantiacum, C. casei, and H. alvei) were moderately sensitive to salt, but S. equorum was insensitive to it. Salt level in cheese had a significant effect on carbon substrate consumption rates. The lactate consumption rate in 1.0% salted cheeses was approximately twice higher than under 2.4% NaCl. Data analysis of microorganism, biochemical, and physicochemical kinetics, as well as sensory analysis, showed that 1.7% NaCl was the best salt level in Munster-type cheeses to achieve an optimum balance between cheese characteristics, sensory qualities, and marketability.
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•A study with yam kombucha fermentation was proposed.•The addition and concentration of yam modified the kombucha microbiota.•B. bruxellensis is predominant in the kombucha SCOBY and ...liquid fraction.•The fruity descriptor was more perceived in treatments with yam.•Kombucha fermentation using yam extract is viable and sensorially accepted.
Consumer demand for functional foods has increased, helping to popularize and increase the consumption of Kombucha. Other substrates have been used together with tea to improve the functional and sensory properties of the beverage. Thus, this study evaluated the comprehensive biochemical, microbiological, and sensory characteristics of kombuchas fermented with green tea (Camellia sinensis) and different concentrations of yam (0, 10, and 20 % w/v). Based on pre-tests to detect the best concentration of yam in the beverage (10, 20, 30, and 40 %) and fermentation time (5, 7, and 14 days),the concentrations of 10 and 20 % of yam and five days of fermentation were selected through pH, °Brix, and sensory analysis. During the kombucha fermentation, there was a decrease in °Brix and pH. Sucrose, glucose, fructose, citric, and succinic acids were related to the beginning of fermentation, and lactic and acetic acids were more related to the end of fermentation in the treatment containing 20 % yam. The fermentation time did not change the color of the kombucha. Fatty acids, phenols, terpenoids, and alcohols were the volatile groups with the most compounds identified. Only two yeast genera were identified (Brettanomyces bruxellensis and Pichia membranifaciens), and bacteria of the genera Acetobacter, Lactobacillus, Pantoea, Pseudomonas, Azospirillum, and Enterobacter. The beverage control showed less turbidity and more clear. The fruity descriptor was more perceived in treatments with yam. However, the perception of the apple descriptor decreases as the yam concentration increases. The yam’s concentration alters the kombucha’s microbiota and sensory characteristics, mainly appearance and acidity. Kombucha fermentation using yam extract is viable, and the product is sensorially accepted. However, technological improvements, such as yam flour, could be made mainly for appearance and taste attributes.
Introduction: The fermented milk drinks include: yogurt, kefir, fermented milk, acidophilic milk, koumiss and new generation dairy products. The high nutrient content of yogurt is related to the ...composition of the milk it is made of. Aim: The aim of the study was to assess the sensory quality of selected natural yoghurts available on the Polish market.Material and methods: The research material consisted of 8 natural yoghurts available on the Polish market. Natural yoghurts were purchased in supermarkets in the Silesian Voivodeship. The intensity of the examined features (color, taste, smell, consistency, general appearance) was assessed using a proprietary card for evaluation on a five-point scale (5 - very good quality, 1 - disqualifying quality). Results: The results of the sensory evaluation using the 5-point method: The highest mean was obtained by the yoghurt code: 125 - 4.34 (± 0.47) and the worst by the respondents was the yogurt with the code: 596 - 3.54 (± 0.77). The results of the sensory evaluation carried out by the scheduling method: the highest scores were obtained for natural yoghurts with the codes 133 and 189.Conclusions: The evaluation of the sensory quality of selected natural yoghurts carried out using the five-point method showed that the highest overall score was obtained by yogurt containing: milk, powdered milk, milk proteins, calcium, live cultures of yoghurt fermentation bacteria, Lactobacillus acidophilus LA-5® i Bifidobacterium BB-12®.The evaluation carried out by the ranking method showed that yoghurts with the following compositions were best evaluated by the respondents: milk, milk proteins, live yoghurt bacteria cultures and milk, live bacteria cultures, selected lactic acid strains of Bifidobacterium BB-12®, 0% fat.The lowest score of respondents in the sensory evaluation with the use of both methods was obtained by natural yoghurt with the following composition: milk, live bacteria cultures.
•The effects of incorporating probiotics in milk and dark chocolate were studied.•Viability of probiotics in chocolates lasted for 180 (probiotic D), i.e. 90 days (probiotic B).•A longer availability ...of probiotics was achieved than in case of milk carriers.•Sensory properties of chocolates were not significantly changed during storage.•Probiotics had a greater impact on the yield value than the viscosity of chocolates.
The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019, were incorporated in milk and dark chocolate. Final products were kept at two temperatures (4 °C and 20 °C) at which viability of added strains was monitored with the aim of determining the recommended storage temperature. In order to determine the effects of probiotics an examination of their sensory and rheological properties was carried out immediately after production (0–30 days) and during storage of 90 and 180 days. Based on the obtained results it can be seen that the probiotic strain L. acidophilus NCFM® exerted higher viability compared to strain B. lactis HN019 in both kinds of chocolates, while a greater number of cells of both strains was determined at 4 °C. The increase in yield stress of chocolates with probiotics with larger granulation was observed, while the apparent and plastic viscosity did not experience major changes. Despite the occasionally noticed sandiness, sensory properties of chocolates were not significantly changed during storage.
This study aimed to develop a functional delivery system based on dark chocolate for double encapsulated extracts of four medicinal herbs, thereby creating a Nutraceutical Dark Chocolate (NDCh). ...Extracts of Crocus sativus L. (saffron), Rosa damascena (rosa), Melissa officinalis L. (balm), and Echium amoenum (borage) were encapsulated using a complexation-spray drying approach. The coacervates had a particle size ranging from 2.0 to 2.2 μm and a polydispersity index between 0.103 and 0.114. The first and second encapsulation efficiencies of spray-dried coacervates varied from 90.2 to 91.1% and 99.1–99.7%, respectively. NDCh samples, containing varying levels of microcapsules (500–885 mg per 33g of NDCh), exhibited an increase in Casson's plastic viscosity and yield stress compared to the control sample. The fortified NDCh samples demonstrated improved brittleness and superior melting properties, although their whitening index was lower than that of the control sample. Sensory analysis indicated that NDCh samples fortified with minimal amounts of balm and borage microcapsules, and maximal levels of saffron and rosa, received higher scores than even the control sample. In conclusion, the fortification of dark chocolate with microcapsules containing extracts of well-known sedative medicinal herbs could potentially introduce a new category of nutraceutical products with suitable technological and sensory properties.
•A low-calorie, nutraceutical dark chocolate fortified with herbal extracts was formulated.•Extracts of Crocus sativus L., Rosa damascena, Melissa officinalis L., and Echium amoenum were used.•Complex coacervation-spray drying approaches were utilized for the double encapsulation of the extracts.•The textural and sensory properties of the designed chocolate were enhanced.•The visual characteristics of the samples, in terms of brightness and Chroma, were improved.
Red wine is a complex beverage, both chemically and sensorially, making it a very interesting beverage from a sensory perspective. Additionally, wine offers consumers a multitude of choices and ...brands. Considering this diversity, wine competitions and scoring could provide a way of helping consumers in their choices. In this study, sixty-seven commercial Spanish Monastrell red wines, which participated in an official blind contest, were grouped into different winemaking categories based on aging and wood contact. These wines were chemically analyzed to explore relationships between their allocated groups and their chemical composition. Additionally, the study aimed to find correlations between the total scores given in the contest and the wines' volatile compounds, chromatic parameters, and physicochemical properties. The goal was also to identify the chemical parameters that most strongly correlated with the obtained scores. Considering all 67 wines, the results showed a significant linear regression between the wine scores and their physicochemical and volatile compounds, with a coefficient of determination of 48.4%. However, when the wines were analyzed considering the different categories, the coefficient of determination for those wines competing in the category of aged wines increased up to 84.8%. In addition, some wine chromatic characteristics such as color intensity, total phenol index and polymeric anthocyanin seemed to be highly related to the score received for the wines in a contest. Therefore, the results obtained in this work can be useful to define a certain style of wine that most probably could get a higher score in a wine contest.
•This study explores correlations between wine scores and its chemical composition.•Results showed high correlations between some chromatic parameters and wine scores.•The information obtained can enhance high-scoring Monastrell wine production
Pea protein isolate (Pisum sativum “Navarro”) was hydrolyzed with 11 proteolytic enzymes at different hydrolysis times (15, 30, 60, and 120 min) to improve techno-functional and sensory properties. ...The degree of hydrolysis and changes within the molecular weight distribution were used as indicators for a reduced allergenic potential. The highest degree of hydrolysis was reached by Esperase hydrolysates (9.77%) after 120 min of hydrolysis, whereas Chymotrypsin hydrolysates showed the lowest (1.81%). Hydrolysis with Papain, Trypsin, Bromelain, Esperase, Savinase, and Alcalase suggested an effective degradation of the 72 kDa-convicilin fraction. Papain and Trypsin hydrolysates showed a degradation of the 50 kDa-mature vicilin after 15 min of hydrolysis. Most hydrolysates showed a significant increase in protein solubility at pH 4.5 at all times of hydrolysis. Trypsin hydrolysates showed the highest foaming (2271%) and emulsifying (719 mL/g) capacities. The bitterness of the hydrolysates was strongly correlated (P < 0.05) with the degree of hydrolysis. In general, enzymatic hydrolysis improved techno-functional properties indicating their potential usage as food ingredients.
Due to their high protein content, peas are becoming an attractive ingredient for the food industry. However, pea protein isolates are often characterized by poor techno-functional and sensory properties. Enzymatic hydrolysis is known to change the molecular weight distribution of proteins. Consequently, the techno-functional and immunogenic properties might be altered selectively. In this study, enzymatic hydrolysis was applied, resulting in highly functional pea protein hydrolysates with a hypothesized reduction of main allergens. The lower bitter perception highlights their high potential as valuable functional food ingredients.
•Enzymatic hydrolysis improves techno-functional properties of pea protein isolates.•Bitterness of pea protein isolates is affected by enzymatic hydrolysis.•Pea proteolysis shows a degradation especially of high molecular weight peptides.•Electrophoretic results indicate a possible degradation of main pea allergens.
•First sensory evaluation of beef vs plant-based vs hybrid burger (60:40 beef - veg).•99 UK consumers assessed the burgers under blind, expected and informed conditions.•In the blind condition the ...hybrid burger scored highest for overall liking.•Informed purchase intent was higher for hybrid burgers than plant-based burgers.•Informed max WTP was similar for beef and hybrid burgers and higher than plant-based.
This study assessed the effect of providing information on the consumers’ sensory evaluation of three burgers: 100% beef, 100% plant-based and a hybrid (60% beef and 40% vegetables). A total of 99 UK consumers with balanced age and gender were recruited. Consumers assessed the burgers under blind, expected and informed conditions and answered questions on liking, Check-all-that-apply (CATA), willingness to buy (WTB) and willingness to pay (WTP). In addition, under blind and informed conditions, consumers were asked to indicate their likes and dislikes about each sample. Results show that consumers are positive towards hybrid burgers, in terms of overall acceptability, purchase intent, WTP and subjective comments. Hybrid meat products could represent an effective way for consumers to lower their meat consumption without compromising too much on the sensory quality and could represent a transition product to a more plant-based diet. These results are valuable and should inform future marketing, labelling and reformulation efforts of new hybrid meat product launches.
By examining and analyzing bran-free fermented Baijiu (BFB) with varying storage periods (0–20 years), it was observed that the overall concentration of volatile compounds initially increases and ...subsequently decreases over time. Furthermore, BFB exhibited more kinds of long chain esters, higher concentration of acetals, and reduced furfural content. The process of cellaring can enhance the aged, sweet, and fruity aroma of BFB. 16 flavor compounds, including 1,1-diethoxyethane, ethyl dodecanoate, and ethyl hexadecanoate, can be used as markers for vintage BFB, and electronic sensory technology was capable of discerning BFB in different years. The results of redundancy analysis (RDA) showed a positive correlation between metals and aldehydes, esters, and ketones, while indicating a negative correlation with acids and alcohols. Al, Fe, and Ca underwent the most significant changes during storage period, and they were positively correlated with differential substances, such as benzaldehyde, vanillin, ethyl isovalerate, and ethyl palmitate (P < 0.01).
•The key aroma compounds of BFB with storage periods were explored for the first time.•16 age-markers in BFB were identified via multivariate statistics.•Electronic sensory technology was capable of discerning BFB in different years.•Metal ions influence the volatilization of flavor compounds in BFB.
•Photodegradation of wine aromatic precursors.•Volatile sulfur compounds in white and rosé wines exposed to lights.•LED technology to preserve wine quality.
The effect of LEDs light on the formation ...of volatile sulfur compounds (VSCs) and the final sensory quality of white and rosé wines was evaluated. Thus, different commercial wines were exposed for ten days to three types of lights. All wine samples were analyzed throughout the exposure period to determine the usual oenological parameters together with some other chemical characteristics (color evolution; riboflavin, cysteine and methionine photodegradation), VSC amounts and sensory characteristics. The results showed that the wines exposed to ultraviolet light suffered greater degradation of the aromatic precursors, mainly riboflavin, and had higher concentrations of VSCs. Regarding LED lights, these produced minimal degradative effects. So that we can consider this type of light as an alternative to reduce the economic impact that currently occurs due to the photodegradation of bottled wines.