•Faba bean proteins and hydrolysates had good nutritional value.•Enzymatic hydrolysis improved functional properties of faba proteins.•Faba protein hydrolysates showed antioxidant ...activity.•Antioxidant peptides were identified by peptidomic analysis.•Apple juice supplemented with hydrolysates had acceptable sensory properties.
Enzymatic hydrolysis of plant-derived proteins can improve their quality by offering opportunities for food applications. In this study, three proteolytic enzymes (pepsin, trypsin, Alcalase®) were used, alone or combined, to produce faba bean protein hydrolysates (PHs). Their functional, nutritional and antioxidant properties were evaluated, and the peptidomic profile was assessed by LC–MS/MS. Hydrolysis improved solubility of faba proteins at acidic and neutral pH, and their antioxidant properties. Peptidomic analysis identified 2031 peptides in the different PHs. Among them, 9 showed 100% homology with previously known antioxidant peptides and several others had antioxidant motifs in their sequences. Sensory data analysis showed that after addition of PHs to apple juice, no significant differences were perceived between control and some of the PHs. This study demonstrates that enzymatic hydrolysis enhances the functional and antioxidant properties of faba bean proteins. Specifically, hydrolysates can be used as functional food ingredients to produce fortified beverages.
Bacon is a product made from pork meat that is subjected to curing, drying, and smoking. Researchers aim to associate the worldwide high-acceptance of such a product with the sensory and chemical ...properties of bacon. In this context, the objective of the present study was to characterize bacon samples smoked with different woods from reforestation using chemical and sensory methodologies, which were subsequently correlated by means of statistical multi-block analysis. Volatile compounds (VCs) of the smoked bacons were studied using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC–MS), and the consumer sensory perception was explored by the Napping technique. VCs were identified in smoked samples, which triggered sensory attributes related to odor, flavor, and texture, such as “smoky flavor”, “salty taste”, “pleasant taste”, “woodsy flavor”, and “hard texture”. Multi-block analysis showed that the sensory attributes were associated with a group of VCs and not by a single compound.
Display omitted
•Thirty-nine volatile compounds (VCs) were found in bacons, mainly aldehydes and phenols.•Most of the VCs have been related to the Eucalyptus-smoked bacon and the commercial sample.•Sensory attributes were significantly different between bacon samples.•Eucalyptus sample was perceived as woodsy and pleasant and Acacia sample as smoked.•Aldehydes, phenols and ketones were the VCs most related to woodsy and pleasant terms.
•Potential of black soldier fly larvae fat (BSF LF) in 3 bakery products was examined.•Each bakery product was formulated with 0%, 25% and 50% BSF LF as butter substitute.•BSF LF might replace 25% of ...butter in bakery products without changing acceptance.•BSF LF provides a similar structure and functionality as butter in bakery products.
Including insect ingredients into familiar food products could be a step in enabling a higher acceptance of insects in Western countries. This study investigates the potential of bakery products containing black soldier fly larvae fat (BSF LF) as an ingredient. Sensory and emotional profiling, WTP, liking and product preference were examined for cakes, cookies, and waffles by a total of 344 respondents. Each bakery product was formulated with 0%, 25% and 50% BSF LF as butter substitute. Results showed that BSF LF can replace 25% of butter in these bakery products without changing the overall food experience and liking. In waffles, the substitution might even be up to 50% without influencing consumer’s acceptance. The attributes related to texture and color were hardly affected indicating that this insect fat provides a similar structure and functionality to bakery products as compared with butter. Future research should explore the use of refined BSF LF to reduce off-flavors perceived in formulations containing a higher percentage of insect fat.
•1H NMR based standardized quantification technique for propenylbenzenes.•Application: Quantitative analysis of betel (Piper betle, Bangla cultivar) oil.•Chavibetol as the major key odorant and ...antioxidant in the betel oil.•Microwave or freeze-drying best retain the oil yield and composition of betel leaf.
1H quantitative Nuclear Magnetic Resonance (qNMR) spectroscopy technique has certain advantages such as low-temperature operation, authentic structural prediction and short data acquisition time. In this study, a 1H qNMR method was developed for the analysis of propenylbenzenes (eugenol and seven analogues) in the essential oils, a broadly distributed class of natural flavours. It was validated in terms of specificity (methoxy/acetate signal), linearity (range 0.05–5.00 mg per assay), sensitivity (limit of detection and quantification 4.4 and 14.9 µg/mL respectively), accuracy and precision. The qNMR technique was utilized during the sensory or activity-guided identification of chavibetol as the key odorant and antioxidant in the betel (Piper betle L., Bangla cultivar) oil, a widely consumed chewing stimulant and valuable flavouring agent. The method was also applied for the evaluation of six different post-harvest drying techniques for betel leaves through the quantitative analysis of unambiguously identified propenylbenzene markers (chavibetol, chavibetol acetate and 4-allyl-1,2-phenylene diacetate).
The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A ...level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentration leds to an increase in this parameter. The CB melting temperature was reduced from 36 °C (control chocolate) to 33 °C (2% HPMC oleogel) and 30 °C (0.5% oleogel), indicating an effect of the oleogel in CB crystallization, although these differences were no significant. The highest HPMC concentration negatively affected the sensory attributes of chocolate related to texture and flavour, while in formulations with 0.5 and 1% HPMC concentrations the attributes were more similar to those of the control chocolate. Altogether, the results indicated that the HPMC sunflower oil oleogels are a suitable alternative to reduce CB in chocolate.
Display omitted
•Sunflower-HPMC based oleogels were used as healthier fat source in chocolates.•Chocolate hardness was reduced when cocoa butter/oleogel mixtures was used.•Lower percentages of HPMC produced chocolates similar to control chocolate.•Healthier chocolate can be obtained by replacing 50% of cocoa butter by oleogel.
Introduction Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to ...their attractive appearance and unique taste. Shrimp and shrimp products are one of the most popular seafood products in many countries because of their unique flavor, nutritional value and texture. The interactions of proteins with other ingredients can play a critical role in the structure of processed foods. Protein-polysaccharide interactions provide functional properties in foods especially when proteins are the main ingredients, such as processed shrimp products without affecting the original flavor of the food. The use of gelling properties of carbohydrates in the formulation of food products is increasingly growing. The wide variety of hydrocolloids have been examined to modify the mechanical, textural and functional properties of shrimp products. In this regard, application of carrageenan, xanthan, and alginate have been reported to improve the physicochemical and sensory attributes of shrimp products. In the present study, surimi was produced and used in combination with different percentages of carrageenan, alginate and xanthan gums in order to simulate breaded shrimp and produce shrimp nuggets with a texture similar to battered and breaded shrimp. Materials and Methods In the first step, surimi was prepared from silver carp fillets. In the next step, shrimp nuggets were produced from obtained surimi in combination with additives (including starch, salt, garlic, and spices) and different percentages (0.5, 1, 1.5 and 2% ) of carrageenan, alginate and xanthan gums. The prepared mixture was kept at 35 °C for 1 hour and then battered and breaded after molding. Physical (expressible water, product yield, and shrinkage), chemical (moisture, fat, and pH), color, texture, and sensory analysis were performed on several samples of shrimp nuggets (containing different percentages of carrageenan, alginate, and xanthan gums) in comparison with the control sample (battered and breaded shrimp immersed in salt and polyphosphate). Results and Discussion Based on the results, the amount of shrinkage decreased in all samples containing gums in comparison with the control (p < 0.05). Shrimp nuggets containing xanthan and alginate showed a lower amount of fat in comparison with the control and the samples containing carrageenan (p < 0.05). The highest amount of pH value observed in the control sample, and the sample containing 1.5 and 2 % alginate showed the lowest amounts of pH. The shrimp nuggets containing 2 % alginate demonstrated the highest amounts of water holding capacity.However, the other samples did not show significant differences with the control (p > 0.05). There were no significant differences between the control and shrimp nuggets containing gums in terms of product yield (p > 0.05). Shrimp nuggets containing 2 % xanthan and the control showed the highest and lowest amounts of brightness, respectively. The highest value of adhesion observed in shrimp nuggets containing 2 % alginate and the control.The lowest amounts of adhesion were observed in shrimp nuggets containing 2 % xanthan, 0.5 % alginate, 1 and 2 % carrageenan (p < 0.05). Samples containing 1% carrageenan showed the highest scores of the sensory attributes of taste, smell, texture and overall acceptance, as same as the control (p ˃ 0.05). Conclusion Hydrocolloid additions were found to be significantly affecting the quality parameters including fat content, pH value, shrinkage and texture of produced shrimp nuggets. Therefore, it seems that producing shrimp nuggets containing 1 % carrageenan showed the nearest physical, chemical, and sensory characteristics to the control (battered and breaded shrimp), and this sample can be used as alternative of battered and breaded shrimp.
The aim of this study is to understand the key textural attribute of “richness” of ice creams. Twelve commercially-available vanilla or milk ice creams with different contents of milk components and ...13 prepared samples with different stabilizers were used in this study. The textural “richness” of each sample was scored on a line scale after consumption. Then, temporal texture profiles during consumption were evaluated using Temporal Dominance of Sensations (TDS) with 8 terms (hard, soft, sticky, easily cracked, smooth, icy, light, and heavy). Both the line scale analysis and TDS were performed by the same trained panel consisting of 12 panelists. Stepwise multiple regression analysis was used to model the relationship between the perceived “richness” and the 16 variables based on AUCs (areas under the curves) calculated from the TDS curves. As a result, the textural characteristics during consumption of each sample were well expressed by the TDS variables, and 3 of the 16 variables including sticky, easily cracked, smooth, icy, light, and heavy contributed to the model, indicating that perceived “richness” is related to stickiness, mouthfeel, and after feel. Results also suggest that dynamic texture profiling could be a useful tool in developing production methods for ice cream, including ice cream formulas and stabilizers. Additionally, ice cream stabilizers could modify the in-mouth texture and overall perception such as “richness”.
Hard (alcoholic) ciders have grown rapidly since the early 2000s, but unlike beer and wine, there is limited scholarly research on their sensory attributes. The purpose of this study was to ...categorize and describe sensory and visual packaging and label attributes of ciders made in Virginia, United States using a labeled, free sorting task (a rapid sensory analysis method) with untrained panelists. In Study 1,
panelists tasted and sorted
ciders into groups and labeled their groups. Then visually for Study 2, a second group of panelists
sorted "photo sheets" of packaging and labels for the same
ciders by two separate tasks: According to how they expected the cider to taste; and What occasion they would be most inclined to consume the cider at. Classical text analysis was used to analyze descriptors from both the sensory and visual free sorting tasks, and the terms were projected onto their respective compromise similarity maps that were produced using DISTATIS. Subjects identified and described distinct sensory styles and attributes among the evaluated ciders; however, descriptions provided by producers on their labels did not align well with panelist experienced sensory attributes. Consistent sorting patterns from the photo sheets emerged-providing a first look into how ciders might be valued based on packaging and labels alone. The results of this research will help cider producers develop favorable products that will satisfy consumer expectations and encourage repeat purchase.
For several years, various issues have up surged linked to odor nuisances with impacts on health and economic concerns. As awareness grew, recent development in instrumental techniques and sensorial ...analysis have emerged offering efficient and complementary approaches regarding environmental odor monitoring and control. While chemical analysis faces several obstacles, the sensory approach can help overcome them. Therefore, this latter may be considered as subjective, putting the reliability of the studies at risk. This paper is a review of the most commonly sensory methodology used for quantitative and qualitative environmental assessment of odor intensity (OI), odor concentration (OC), odor nature (ON) and hedonic tone (HT). For each of these odor dimensions, the assessment techniques are presented and compared: panel characteristics are discussed; laboratory and field studies are considered and the objectivity of the results is debated. For odor quantification, the use of a reference scale for OI assessment offers less subjectivity than other techniques but at the expense of ease-of-use. For OC assessment, the use of dynamic olfactometry was shown to be the least biased. For odor qualification, the ON description was less subjective when a reference-based lexicon was used but at the expense of simplicity, cost, and lesser panel-training requirements. Only when assessing HT was subjectivity an accepted feature because it reflects the impacted communities' acceptance of odorous emissions. For all discussed dimensions, field studies were shown to be the least biased due to the absence of air sampling, except for OC, where the dispersion modeling approach also showed great potential. In conclusion, this paper offers the reader a guide for environmental odor sensory analysis with the capacity to choose among different methods depending on the study nature, expectations, and capacities.
Display omitted
•This review covers the various assessment methodologies for odor intensity, concentration, nature, and hedonic tone.•For each of the discussed odor dimensions, the various sources of bias and subjectivity are debated.•A comparison among the various methodologies is provided, offering a guide for environmental odor sensory analysis.
Despite the booming international trade in cigar tobacco leaves (CTLs), the main characteristics of tobacco leaves from different producing areas are rarely reported. This study aimed to characterize ...the microbial community, volatile flavor compounds (VFCs), and flavor of CTLs from four famous cigar-producing areas, including Dominica, Brazil, Indonesia, and China. High-throughput sequencing results showed that the dominant genera in CTLs were
Staphylococcus, Pseudomonas, Aspergillus, Sampaiozyma
, and
Alternaria
. Sensory analysis revealed that Indonesian and Chinese CTLs were characterized by leathery, peppery, and baked aroma. Brazilian CTLs were dominated by caramel and herb aroma. Dominican CTLs had aromas of milk, fruity, sour, cream, flower, nutty, and honey. Supplemented with the determination of volatile flavor compounds (VFCs), the flavor of CTLs could be scientifically quantified. Most of these VFCs were aldehydes and ketones, and 20 VFCs showed significant differences in CTLs from different regions. The microbial community, VFCs, and flavor of CTLs vary widely due to geographic differences. Network analysis revealed the microbial community was closely related to most VFCs, but the relationships between the fungal community and VFCs were less than the bacterial community, and most of them were negative. Furthermore, it also found that the bacterial community had a greater contribution to the flavor of CTLs than the fungal community. This study obtained essential information on CTLs, which laid a foundation for deeply excavating the relationship between microbes and VFCs and flavor, and establishing a tobacco information database.
PDF
