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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.
The aim of the work was to compare κ-carrageenan and ι-carrageenan (in concentrations 0.025–0.150 g/100 g) application to cream desserts (dry matter content 44 g/100 g and fat content 38.5 g/100 g) ...and evaluate their viscoelastic properties and sensory quality. Sample properties were monitored during 28 d (6 ± 2 °C). During storage a slight decrease in the pH of the samples was monitored. Furthermore, the increasing addition of κ- and ι-carrageenan resulted in complex modulus (G*) and gel strength (AF) values increase (P < 0.05). In all samples, regardless of the type and concentration of carrageenan, a significant increase in the values of firmness was observed during storage. In general, the G* and AF were higher in the samples with κ-carrageenan compared to products to which ι-carrageenan was applied (P < 0.05). Moreover, all samples were characterised as homogenous and no water release and no off-flavour (P ≥ 0.05) were detected. The suggested concentration of both tested carrageenans in order to obtain products with desired properties lies in the range of 0.050–0.125 g/100 g.
•Kappa-carrageenan was evaluated as a more effective thickening agent.•Significant increase in the firmness of cream desserts was observed during 28 d of storage.•Firmness of cream desserts was higher in products with κ-carrageenan addition.•Iota-carrageenan cream desserts presented a more viscous-like character.•Higher concentration of applied carrageenans resulted in firmer products.
The optimization of processed meats through salt replacement using edible seaweeds may reduce the risk of chronic disease through reduction in dietary sodium. We investigated the impact of the ...inclusion of four selected seaweeds (1% w/w) in reformulated frankfurters in which salt addition and pork fat content was reduced by 50% and 21%, respectively, and where pork loin (longissimus dorsi muscle) was increased by 6%, compared to a Control. Two different types of red (Porphyra umbilicalis and Palmaria palmata) and brown (Himanthalia elongata and Undaria pinnatifida) edible seaweeds were evaluated. The reformulated frankfurters containing added seaweed were lower in ash, higher in moisture, protein and darker in colour and had altered textural properties in comparison to the Control; mainly less hard and less chewy. The volatile and sensory profiles of the reformulated frankfurters differed from the Control. However, the reformulated frankfurters with the inclusion of H.elongata were the most promising, although further work is required to optimise the formulation.
Twenty-seven representative Hunan fuzhuan brick teas were collected to develop a terminology lexicon and a quantitative descriptive analysis (QDA) method suitable for the sensory evaluation of Hunan ...fuzhuan brick tea infusion. Ten trained panelists developed a terminology lexicon comprised of eleven aroma and six taste attributes and evaluated the intensities of sensory attributes of each sample by conducting the QDA method. The QDA results showed that seventeen attributes listed in the final lexicon can be used to evaluate the quality of Hunan fuzhuan brick tea infusion properly, among which five aroma attributes, overall aroma, smoky, floral, fermented, and sweet (fruit), and one taste attribute, bitter, were the characteristic attributes to distinguish the differences in the sample qualities. Another panel made up of four professional cuppers evaluated samples by the cupping method to analyze the applicability and accuracy of the lexicon and the QDA method. The results showed that both the cupping method and QDA can be effectively used to evaluate Hunan fuzhuan brick tea quality, and their evaluation results showed high consistency and mutual complementation. This information will be beneficial for developing a sensory evaluation method and quality control for Hunan fuzhuan brick tea.
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•An objective lexicon for the evaluation of Hunan fuzhuan brick tea was established.•Lexicon made of 11 aroma and 6 taste attributes were developed to evaluate Hunan fuzhuan brick tea.•5 aroma and 1 taste attributes were the characteristics for quality distinguish.•Cupping method and QDA showed a highly consistence and mutual complementation.
It is well established that treatment regime compliance is linked to the acceptability of a pharmaceutical formulation, and hence also to therapeutic outcomes. To that end, acceptability must be ...assessed during the development of all pharmaceutical products and especially for those intended for paediatric patients. Although acceptability is a multifaceted concept, poor sensory characteristics often contribute to poor patient acceptability. In particular, poor taste is often cited as a major reason for many patients, especially children, to refuse to take their medicine. It is thus important to understand and, as far as possible, optimise the sensory characteristics and, in particular, the taste/flavour/mouthfeel of the formulation throughout the development of the product. Sensory analysis has been widely practiced, providing objective data concerning the sensory aspects of food and cosmetic products. In this paper, we present proposals concerning how the well-established principles of sensory analysis can best be applied to pharmaceutical product development, allowing objective, scientifically valid, sensory data to be obtained safely. We briefly discuss methodologies that may be helpful in reducing the number of samples that may need to be assessed by human volunteers. However, it is only possible to be sure whether or not the sensory characteristics of a pharmaceutical product are non-aversive to potential users by undertaking sensory assessments in human volunteers. Testing is also required during formulation assessment and to ensure that the sensory characteristics remain acceptable throughout the product shelf life. We provide a risk assessment procedure to aid developers to define where studies are low risk, the results of a survey of European regulators on their views concerning such studies, and detailed guidance concerning the types of sensory studies that can be undertaken at each phase of product development, along with guidance about the practicalities of performing such sensory studies. We hope that this guidance will also lead to the development of internationally agreed standards between industry and regulators concerning how these aspects should be measured and assessed throughout the development process and when writing and evaluating regulatory submissions. Finally, we hope that the guidance herein will help formulators as they seek to develop better medicines for all patients and, in particular, paediatric patients.
Penaeus vannamei is an important aquaculture product heavily exported to countries such as Europe and China due to its high consumer demand. However, commercialisation of the product involves various ...levels of cold chain and time to reach consumers which can lead to rapid deterioration. The study aims to evaluate the texture and colour of P. vannamei after being coated with 0.5, 1.0 and 2.0% betel leaf extract for 16 daysof chilled storage. P. vannamei was found to have slightly random insignificant changes in texture. However, the colour changes were slowly decreased especially in P. vannamei coated with 2.0% betel leaves extract and supported by sensory evaluation for consumer acceptance. P. vannamei coated with 2.0% betel leaves extract resulted in a significantly lower (p < 0.05) hardness (20646.11 ± 480.10 N) compared to others on the initial day and showed a slightly decreasing trend during storage but not significantly (p > 0.05). After 12 days of chilled storage, P. vannamei coated with 2.0% betel leaf extract showed a significant increase (p < 0.05) in springiness from 0.53 ± 0.15% at the initial day to 0.63 ± 0.06% at the end of storage day, indicating a firmer texture. P. vannamei coated with 2.0% betel leaves extract had the highest cohesiveness (0.35 ± 0.05%) and resilience (0.58 ± 0.06) value on the initial day but not significantly different (p > 0.05). However, over time, cohesiveness and resilience values showed a decreasing trend, indicating that the shrimp became less cohesive and resilient with prolonged storage. The colour of the P. vannamei coated with 2.0% betel leaf extract recorded a lightness L* value of 29.23 ± 0.14; redness a* value of 0.37 ± 0.25; and blueness b* value of 5.12 ± 0.37 and significantly different (p < 0.05) compared to P. vannamei coated with 0.5%, and 1.0% betel leaves extract and 1.25% SMS throughout 16 days of chilled storage. The organoleptic test showed that P. vannamei coated with 2.0% betel leaf extract was highly accepted by consumers. Therefore, coating P. vannamei with a 2.0% concentration of betel leaf extract promises a significantly improved quality of P. vannamei at prolonged storage.
The present study aimed to reformulate beef burgers to make them healthier through total replacement of pork backfat by algal (Al) and/or wheat germ (WG) oils emulsions. The addition of oils ...emulsions increased the protein and decreased the proportions of lipids in the burgers between 26% and 38%. Colour and technological parameters were not affected by the addition of oils, but increased all TPA parameters. α-tocopherol (Vitamin E) increased in reformulated samples. The wheat germ oil reduced the SFA concentration. The use of algal and/or wheat germ oils emulsions increase PUFA concentration. Beef burgers containing algal oil can be claimed as “high omega-3 content”. Both oils improved the n-6/n-3 and PUFA/SFA nutritional ratios. Sensory differences were observed in the flavour and overall quality parameters. The formulations containing algal oil emulsion were similar to the Control. As a general conclusion, the use of algal oil emulsion as pork backfat substitute improve nutritional characteristics of burger without affecting technological or sensory properties.
•The animal fat replacement increased PUFA and decreased SFA contents.•The use of Al and WG oils increased vitamin E content and prevent lipid oxidation.•The use of algal oil emulsion is the best strategy to develop a healthy burger.•The algal oil increased the DHA amount and can be claimed as high omega-3 content.
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to ...maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off‐flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time‐saving, portability, real‐time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off‐flavor substances present at (ultra)trace amounts in tea and tea products.
Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to bacon quality ...through the generation of odors and flavor compounds. In this study, the relationships between free amino acids (FAAs), volatile organic compounds (VOCs) and sensory characteristics of smoked bacon stored for 60 days at 5 °C were investigated. Smoked bacon stored for 30 days was characterized by VOCs associated with the smoking process and lipid oxidation. After 30 days of storage, the bacon samples presented an increase in FAAs produced mainly by proteolysis. Smoked bacon was characterized by the attributes smoky, crunchy, salty, soft and bright. This study demonstrated that VOCs, FAAs and their interactions are responsible for generating sensory attributes and increasing overall liking.
•The main volatile compounds in bacon are related to lipid oxidation.•Free amino acid content increased during storage as a result of proteolysis.•Volatile compounds and free amino acids contributed to the development of bacon flavor.