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Baxter L, Dolan E, Frampton K, Richelle E, Stright A, Ritchie C, Moss R, McSweeney MB. Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use. Foods 2024; 13:1454. [PMID: 38790754 PMCID: PMC11119702 DOI: 10.3390/foods13101454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 04/25/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble-another plant-based alternative. Firstly, participants (n = 93) completed a word association task asking them about PBEs. Participants then evaluated the different food samples using hedonic scales, check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA), as well as identified their emotional response and proposed use for PBEs. Participants were interested in plant-based alternatives, including PBEs, but they were concerned about the sensory properties. When they evaluated the different samples, the flavour and texture of the PBEs were disliked in comparison to the eggs. This result may be due to the beany, bitterness, and off-flavour attributes associated with the PBEs. Participants also associated the PBEs with negative emotions. The liking of tofu scramble was not significantly different from the eggs, and the eggs and tofu scramble were mainly associated with positive emotions. During the TCATA evaluation, the participants focused on the flavour attributes of PBEs, while their evaluation of the eggs was dominated by the textural attributes. Whether following a plant-based diet or not, consumers are interested in PBEs, but the sensory properties of PBEs need to be improved before they are willing to adopt them into their diet. This study is one of the first to evaluate the sensory properties of PBEs, as well as consumers' emotional response to them and their attitudes about PBEs.
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Affiliation(s)
| | | | | | | | | | | | | | - Matthew B. McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada; (L.B.); (E.D.); (K.F.); (E.R.); (A.S.); (C.R.); (R.M.)
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Qiao M, Xiong H, Cai X, Jiang Y, Zhao X, Miao B. Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses. Foods 2024; 13:340. [PMID: 38275707 PMCID: PMC10815106 DOI: 10.3390/foods13020340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/09/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
The study compared and analyzed the quality of loquat jam with different cooking times through physicochemical parameters, headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) and intelligent senses. The results showed that with the prolongation of the cooking time, the color of loquat jam slowly deepened, the energy significantly increased, the adhesiveness, gumminess, hardness and chewiness enhanced, the free amino acid content increased from 22.40 to 65.18 mg/g. The organic acid content increased from 1.64 to 9.82 mg/g. Forty-seven volatile flavor compounds were identified in five types of loquat jam using HS-GC-IMS, among which the relative content of aldehydes was sharply higher than that of other chemical substances, playing an important role in the flavor formation of loquat jam. LJ0, LJ1 and LJ2 had higher aldehyde content, followed by LJ3 and LJ4 had the lowest aldehyde content. The orthogonal partial least squares-discriminant analysis (OPLS-DA) screened 15 marker compounds that could distinguish five types of loquat jam. The E-nose results showed a significant difference in olfactory sense between loquat jam cooked for 100 and 120 min. The E-tongue results corroborated the results of free amino acids (FAAs) and organic acids, indicating that the gustatory sense of loquat jam changed significantly when the cooking time reached 120 min. The results provided a basis for further research on the relationship between the cooking process and quality characteristics of loquat jam.
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Affiliation(s)
- Mingfeng Qiao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.Q.); (Y.J.); (X.Z.)
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.X.); (X.C.)
| | - Huan Xiong
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.X.); (X.C.)
- College of Life Science, Dalian Minzu University, Dalian 116600, China
| | - Xuemei Cai
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.X.); (X.C.)
| | - Yuqin Jiang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.Q.); (Y.J.); (X.Z.)
| | - Xinxin Zhao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.Q.); (Y.J.); (X.Z.)
| | - Baohe Miao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.Q.); (Y.J.); (X.Z.)
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Lexicon development and quantitative descriptive analysis of Chinese steamed bread. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Sun Z, Cong Y, Li T, Meng X, Zhang F. Enhancement of nutritional, sensory and storage stability by lactic fermentation of Auricularia auricula. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5172-5180. [PMID: 35289935 DOI: 10.1002/jsfa.11869] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/22/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Auricularia auricula is of important nutritional value, although its utilization or consumption are mainly under the original form with no further processing. Indeed, its liquid or other fermented products contribute to improved digestion and absorption of nutrients. RESULTS The present study used Lactiplantibacillus plantarum to ferment A. auricula juice after an initial processing comprising superfine grinding and high-pressure homogenization. The content of probiotic bacteria in the juice of A. auricula reached 8.48 log colony-forming units mL-1 after 24 h of fermentation under 37 °C, with the addition of 3% carbon and 0.3% nitrogen source. Meanwhile, the antioxidant activity was increased approximately two-fold, as well as the enriched volatile flavors, both effectively cover up the unwelcoming earthy smell of A. auricula. Furthermore, the storage stability was also strengthened up to 28 days. CONCLUSION In summary, the introduced fermentation process not only realized the purpose of improving the nutritional value of A. auricula, but also effectively upgraded the sensory evaluation of A. auricula products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zhengchen Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yu Cong
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Tianyu Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xianghong Meng
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Fang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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Sissons J, Davila M, Du X. Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100550] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Dong H, Zhao X, Cai M, Gu H, E H, Li X, Zhang Y, Lu H, Zhou C. Metabolomics Analysis of Morchella sp. From Different Geographical Origins of China Using UPLC-Q-TOF-MS. Front Nutr 2022; 9:865531. [PMID: 35449541 PMCID: PMC9016275 DOI: 10.3389/fnut.2022.865531] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 03/14/2022] [Indexed: 01/08/2023] Open
Abstract
The morel mushroom (Morchella sp.) is reputed as one of the most highly-prized edible fungi with mounting cultivated area as well as commercial popularity in China. To date, optimized methods specific for quality evaluation and constituent analysis of Morchella sp. are still non-available, impeding the healthy and sustainable development of this industry. Herein, an untargeted UPLC-Q-TOF-MS-based metabolomics approach was performed to characterize the metabolite profiles of morel samples from four distinct geographical origins of China, viz. Gansu, Guizhou, Liaoning, and Henan province. A total of 32 significantly different metabolites assigned to lipids (19), organic acids (9), amino acids (3), and ketones (1) were identified to distinguish the geographic-segregation samples amenable to multivariate analysis. These metabolites may serve as molecular markers indicative of specific regions. More importantly, the lipid, protein and amino acid metabolism were responsible for geographic differences as revealed by KEGG pathway enrichment analysis. Collectively, this study not only pioneered high-throughput methodology to evaluate quality of Morchella sp. and distinguish geographical origins in a sensitive, rapid and efficient manner, but also shed light on the potential link between physiochemical variation and geological origins from a metabolic perspective, which may be conducive to the advancement of edible fungi industry and establishment of food traceability system.
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Affiliation(s)
- Hui Dong
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Xiaoyan Zhao
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Min Cai
- Shanghai Engineering Research Center of Low-Carbon Agriculture (SERCLA), Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Science, Shanghai, China
| | - Haotian Gu
- Shanghai Engineering Research Center of Low-Carbon Agriculture (SERCLA), Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Science, Shanghai, China
| | - Hengchao E
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Xiaobei Li
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Yanmei Zhang
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Huan Lu
- National Research Center of Edible Fungi Biotechnology and Engineering, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Changyan Zhou
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
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