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•The manuscript explores the cold extraction process for producing low-alcohol beer in the International Pale Lager style.•Utilization of Pale Ale and Château Cara Clair malts, cold ...mashing techniques, and precise brewing methods.•Comprehensive physical-chemical analyses, sensory evaluations, and electronic tongue assessments were conducted.•Valuable insights provided for crafting low-alcohol beers with optimal sensory attributes and adherence to quality standards.•Comparing the produced beer with leading brands using an electronic tongue and principal component analysis (PCA)
Grains germinate, dry, and then undergo crushing before being combined with hot water to yield a sweet and viscous liquid known as wort. To enhance flavor and aroma compounds while maintaining a lower alcohol content, cold water is utilized during wort production without increasing its density. Recent years have witnessed a surge in demand for beverages with reduced alcohol content, reflecting shifting consumer preferences towards healthier lifestyles. Notably, consumers of low-alcohol beers seek products that closely mimic traditional beers. In response, batches of low-alcohol beer were meticulously crafted using a cold extraction method with room temperature water, resulting in a beer with 1.11% alcohol by volume (ABV). Sensory evaluations yielded a favorable score of 27 out of 50, indicating adherence to style standards and absence of major technical flaws. Furthermore, electronic taste profiling revealed a striking similarity between the low-alcohol beer and the benchmark International Pale Lager style, exemplified by commercial beers (5 and 0.03% ABV). Notably, the reduced-alcohol variant boasted lower caloric content compared to both standard and non-alcoholic counterparts. Consequently, the cold extraction approach emerges as a promising technique for producing low-alcohol beers within the International Pale Lager style, catering to evolving consumer preferences and health-conscious trends.
Qu-aroma is of great significance for evaluation the quality of Daqu starter. This study aimed to decode the Qu-aroma of medium-temperature Daqu (MT-Daqu) via “top-down” and “bottom-up” approaches. ...Firstly, 52 aroma descriptors were defined to describe the MT-Daqu aroma by quantitative descriptive analysis. Secondly, 193 volatile organic compounds (VOCs) were identified from 42 MT-Daqu samples by HS-SPME-GC–MS, and 43 dominant VOCs were screened out by frequence of occurrence or abundance. By Thin Film (TF)-SPME-GC-O-MS, 27 odors and 90 VOCs were detected in MT-Daqu mixture, and 14 odor-active VOCs were screened out by odor intensity. Thirdly, a five-level MT-Daqu aroma wheel was constructed by matching 52 aroma descriptors and 37 aroma-active VOCs. Finally, Qu-aroma of MT-Daqu was reconstructed with 37 aroma-active VOCs and evaluated by omission experiments. Hereinto, 26 key aroma-active VOCs were determined by OAV value ≥1, including isovaleric acid, 1-hexanol, isovaleraldehyde, 2-octanone, trimethylpyrazine, γ-nonalactone, 4-vinylguaiacol, etc.
•52 descriptors were determined through a “Top-down” approach.•37 aroma-active compounds were identified via “Bottom-up” approach.•A five-level aroma wheel of MT-Daqu was established.•Qu-aroma of MT-Daqu was reconstructed using 37 aroma-active VOCs.•26 key aroma-active VOCs were confirmed by OAV, reconstitution, and omission.
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.
•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.
•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.
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.
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•Identification of thermolabile aroma and flavour chemicals in aromatic crops.•Plausible thermal degradation pathways.•Thermal processing of the aromatic crops (or end-products) and ...degradation.•Sensory alteration in end-products: citrus juices, floral oils, cooked foods.
Plant-based aroma chemicals, constituting the essential oils play a great role as the natural flavours and preservatives in the food industries. Many of these metabolites are susceptible to degradation under heat (i.e. thermolabile aroma chemicals) which may influence the organoleptic properties of the end-products e.g. essential oil, oleoresin, dry herb, tea and packaged juice. The current review identified in total 42 thermolabile aroma and/or flavour molecules belonging to monoterpenoids, sesquiterpenoids and phenolics. The probable pathway of their degradation and its promoting conditions were also described. Degradation pathways were categorized into five major classes including oxidation, C–C bond cleavage, elimination, hydrolysis and rearrangement. Numerous evidences were cited in support of the thermosensitivity of these phytochemicals under pyrolytic, thermal heating or gas chromatographic conditions. Various post-harvest processes involved in the manufacturing such as drying and distillation of the crops or thermal treatment of the food-products for storage were highlighted as the root cause of degradation. The influence of thermolabile aroma chemicals to maintain the sensory quality of the end-products such as citrus juices, floral oils and thermally cooked foods was discussed in detail. In the present article, detailed insight into the chemical and sensory aspects of thermosensitive aromas and flavours was provided, covering the period from 1990 up to 2020.
Plant-based protein sources impart grassy off-flavors, when used in bland-tasting products like dairy alternatives, reducing their consumer acceptability. This study aimed at improving the aroma of ...pea protein isolates (PPI) using lactic acid fermentation (LAF) hypothesizing that LAF could mask undesirable aroma from pea protein. LAF treatments were performed by using Lactobacillus plantarum. Solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC-MS) was used to compare the volatile profile of plant-based protein undergoing LAF treatment. Evolution of functional properties including emulsifying properties, foaming properties, water holding and oil binding capacities of samples, Bradford protein content and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) profile, were analyzed. Based on the experimental results, water-soluble protein content decreased with increase of fermentation time, and protein configuration was changed, starting from 15-h of fermentation. A 10-h L. plantarum fermentation was found optimal in eliminating off-flavour while maintaining protein functionality. Around 42% aldehyde and 64% ketone content were removed, and a small amount of alcohol was produced. This change in aroma profile was considered desirable for PPI products, which would be used for yogurt substitute production. A descriptive analysis sensory test was performed, and the result showed that LAF treatment improved the PPI aroma and taste.
•Lactic acid fermentation of pea protein was developed to reduce off-flavours.•Fermentation resulted in the break-down of larger peptides, resulting in lower protein solubility.•Fermentation increased alcohol volatiles and decreased aldehyde volatiles.•A fermentation time of 10–15 h was found optimal for lactic acid fermentation.•LAF treatment improved the taste of pea proteins based on descriptive sensory analysis.
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