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Nascimento MB, Amorim LR, Nonato MAS, Roselino MN, Santana LRR, Ferreira ACR, Rodrigues FM, Mesquita PRR, Soares SE. Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties ( Theobroma cacao L.). Molecules 2024; 29:3194. [PMID: 38999146 PMCID: PMC11243235 DOI: 10.3390/molecules29133194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Revised: 06/24/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho). Using a multivariate factorial experimental design, the HS-SPME/GC-MS method was optimized to determine the VOC profiles. Twenty previously trained tasters participated in the ranking descriptive analysis, while 108 consumers participated in the acceptance and purchase intention tests. A total of 84 volatile organic compounds were identified from various chemical classes, including acids, alcohols, aldehydes, esters, ketones, monoterpenes, oxygenated monoterpenoids, sesquiterpenes, and oxygenated sesquiterpenoids. Palmitic acid was the compound found in the highest concentration in all varieties (5.13-13.10%). Multivariate analysis tools identified key compounds for differentiation and grouping of the samples. The results revealed that the variety significantly influenced both the VOCs' concentrations and sensory profiles. The CCN51, PS1319, and SJ02 varieties exhibited the highest diversity of VOCs and sensory attributes. Notably, the SJ02 and CCN51 varieties demonstrated superior acceptability and purchase intention, with means ranging from 7.21 and 7.08 to 3.71 and 3.56, respectively. These results indicate their potential as promising sources of cocoa honey for the food industry.
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Affiliation(s)
- Manuela B Nascimento
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador 40170-115, BA, Brazil
- Agricultural Technological Center of the State of Bahia, Ondina, Salvador 40170-110, BA, Brazil
| | - Lívia R Amorim
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador 40170-115, BA, Brazil
| | - Marcos A S Nonato
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador 40170-115, BA, Brazil
| | - Mariana N Roselino
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador 40170-115, BA, Brazil
| | - Ligia R R Santana
- Department of Life Sciences, State University of Bahia, Cabula, Salvador 41195-001, BA, Brazil
| | - Adriana C R Ferreira
- Cocoa Innovation Center, Santa Cruz State University, Salobrinho, Ilhéus 45662-200, BA, Brazil
| | - Frederico M Rodrigues
- Agricultural Technological Center of the State of Bahia, Ondina, Salvador 40170-110, BA, Brazil
| | - Paulo R R Mesquita
- Agricultural Technological Center of the State of Bahia, Ondina, Salvador 40170-110, BA, Brazil
| | - Sergio E Soares
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador 40170-115, BA, Brazil
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Amorin-da-Silva BC, Zambuzi GC, Francisco KR, Verruma-Bernardi MR, Ceccato-Antonini SR. Chitosan-coated paper packaging for specialty coffee beans: Coating characterization, bean and beverage analysis. Food Res Int 2024; 188:114467. [PMID: 38823836 DOI: 10.1016/j.foodres.2024.114467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 03/16/2024] [Accepted: 05/02/2024] [Indexed: 06/03/2024]
Abstract
Cellulose-based packaging has received great attention due to its characteristics of biodegradability, sustainability, and recyclability. Natural polymer coatings are usually applied to the paper surface to enhance the barriers to water vapour and improve the mechanical properties. A chitosan-based coating for paper packaging was developed in this work to store specialty roasted coffee beans, evaluating two samples of chitosan (Sigma® and molasses chitosan), and following the physico-chemical and microbiological characteristics of coffee beans along a period of 60 days. Sensory tests (Ranking Descriptive Analysis and Preference Test) were applied to the beverage prepared with the roasted and ground coffee beans stored in each packaging. Thin chitosan films provided good coverage and adhesion on the paper. Improved mechanical properties and lower water permeability were observed in the chitosan-coated papers. The physicochemical and microbiological characteristics of the coffee beans were not influenced by the packaging along 60 days of storage. The molasses chitosan coating resulted in slightly darker roasted beans. In sensory evaluation, there is a clear difference between the chitosan samples, so that molasses chitosan-coated packaging had higher scores compared to Sigma® chitosan treatment for flavor and global impression in the preference analysis of the beverage. The molasses chitosan-coated packaging had three to four more consumers attributing the highest scores for the beverage prepared with the roasted beans stored in this type of packaging.
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Affiliation(s)
- Bruna Casagrande Amorin-da-Silva
- Dept Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, 13600-970 Araras, São Paulo State, Brazil.
| | - Giovana Cristina Zambuzi
- Centro de Ciências e Tecnologias para Sustentabilidade, Universidade Federal de São Carlos, 18052-780 Sorocaba, São Paulo State, Brazil.
| | - Kelly Roberta Francisco
- Centro de Ciências e Tecnologias para Sustentabilidade, Universidade Federal de São Carlos, 18052-780 Sorocaba, São Paulo State, Brazil; Dept Ciências da Natureza, Matemática e Educação, Centro de Ciências Agrárias, Universidade Federal de São Carlos, 13600-970 Araras, São Paulo State, Brazil.
| | - Marta Regina Verruma-Bernardi
- Dept Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, 13600-970 Araras, São Paulo State, Brazil.
| | - Sandra Regina Ceccato-Antonini
- Dept Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, 13600-970 Araras, São Paulo State, Brazil.
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3
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Yu H, Li Q, Guo W, Ai L, Chen C, Tian H. Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry. Front Nutr 2023; 10:1160954. [PMID: 37426180 PMCID: PMC10324613 DOI: 10.3389/fnut.2023.1160954] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Accepted: 05/30/2023] [Indexed: 07/11/2023] Open
Abstract
To investigate the specific differences in flavor characteristics of Huangjiu fermented with different rice varieties, dynamic sensory evaluation, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS) and multivariate statistical analysis were employed. Dynamic sensory evaluation methods including temporal dominance of sensations (TDS) and temporal check all that apply (TCATA) were applied to explore the differences and variations in sensory attributes. The sensory results showed that the intensity of astringency and post-bitterness in the Huangjiu fermented with glutinous rice was weaker while ester and alcoholic aroma were more prominent than the one fermented with japonica rice. The results of free amino acids and aroma compounds analysis indicated that the amino acids were mainly sweet and bitter amino acids, and some key aroma compounds were predominant in the Huangjiu fermented with glutinous rice, such as ethyl butyrate (OAV: 38-59), 3-methylthiopropionaldehyde (OAV: 47-96), ethyl caprylate (OAV: 30-38), while nonanal, phenyl acetaldehyde and vanillin contributed significantly to the Huangjiu fermented with japonica rice. The multivariate statistical analysis further confirmed that 17 compounds (VIP > 1 and p < 0.05) could be supposed to be the key compouns that cause significant flavor differences in Huangjiu samples fermented with different brewing rice. Moreover, partial least-squares analysis revealed that most compounds (ethyl butyrate, 3-penten-2-one, isoamyl acetate, and so on) correlated with ester and alcoholic aroma. The results could provide basic data and theoretical basis for the selection of raw materials in Huangjiu.
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Affiliation(s)
- Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Qiaowei Li
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Wei Guo
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Lianzhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
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4
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Chotigavin N, Kerr WL, Klaypradit W, Kerdpiboon S. Novel sous-vide pressure technique affecting properties of local beef muscle. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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5
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de Oliveira LDL, de Orlandin LC, de Aguiar LA, Queiroz VAV, Zandonadi RP, Botelho RBA, de Alencar Figueiredo LF. Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids. Foods 2022; 11:foods11193124. [PMID: 36230200 PMCID: PMC9563424 DOI: 10.3390/foods11193124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/24/2022] [Accepted: 09/29/2022] [Indexed: 11/28/2022] Open
Abstract
Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA—FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages.
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Affiliation(s)
- Lívia de Lacerda de Oliveira
- Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil
- Correspondence:
| | - Lícia Camargo de Orlandin
- Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil
| | - Lorena Andrade de Aguiar
- Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil
| | | | - Renata Puppin Zandonadi
- Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil
| | - Raquel Braz Assunção Botelho
- Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil
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Figueroa V, Bunger A, Ortiz J, Aguilera JM. Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture. JOURNAL OF APPLIED PHYCOLOGY 2022; 34:3141-3156. [PMID: 36249348 PMCID: PMC9542477 DOI: 10.1007/s10811-022-02848-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/21/2022] [Accepted: 09/21/2022] [Indexed: 06/16/2023]
Abstract
Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) -1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.
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Affiliation(s)
- Valentina Figueroa
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - Andrea Bunger
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - Jaime Ortiz
- Department of Food Science and Chemical Technology, Universidad de Chile, Santos Dumont 964, Santiago, Chile
| | - José Miguel Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
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7
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Carvalho JM, Sousa PHMD, Maia GA, Figueiredo RW. Sensory Evaluation of Cashew Kernel Oil. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2079577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Joelia M Carvalho
- Department of Education, Federal Institute of Education Science and Technology of Ceará, Caucaia, Brazil
| | - Paulo H. M. de Sousa
- Department of Food Science and Technology, Federal University of Ceará, Fortaleza, Brazil
| | - Geraldo A Maia
- Department of Food Science and Technology, Federal University of Ceará, Fortaleza, Brazil
| | - Raimundo W Figueiredo
- Department of Food Science and Technology, Federal University of Ceará, Fortaleza, Brazil
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8
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Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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OLIVEIRA DID, DEMOGALSKI L, DIAS AH, PEREIRA LAA, ALBERTI A, LOS PR, DEMIATE IM. Traditional sour cassava starch obtained with alterations in the solar drying stage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.16120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106628] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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Limited relationship between temporality of sensory perception and phenolic composition of red wines. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets. Food Res Int 2020; 138:109749. [DOI: 10.1016/j.foodres.2020.109749] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 09/18/2020] [Accepted: 09/23/2020] [Indexed: 10/23/2022]
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13
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C. Garvey E, Sander T, O’Callaghan TF, Drake M, Fox S, G. O’Sullivan M, Kerry JP, Kilcawley KN. A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems. Foods 2020; 9:E1767. [PMID: 33260555 PMCID: PMC7761244 DOI: 10.3390/foods9121767] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/19/2020] [Accepted: 11/25/2020] [Indexed: 12/23/2022] Open
Abstract
Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems-outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)-was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters.
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Affiliation(s)
- Emer C. Garvey
- Food Quality & Sensory Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
- Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Thorsten Sander
- Department of Food, Nutrition, Facilities, FH Münster, Corrensstraße 25, D-48149 Münster, Germany;
- Innovationsmanagement, Sensorische Produktevaluation und Consumer Trends, Marie-Jahn-Str.20, 30177 Hannover, Germany
| | - Tom F. O’Callaghan
- School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland;
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695, USA;
| | - Shelley Fox
- St. Angela’s Food Technology Centre, Lough Gill, 999928 Sligo, Ireland;
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Science, University College Cork, T12 R220 Cork, Ireland;
| | - Kieran N. Kilcawley
- Food Quality & Sensory Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
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Väkeväinen K, Hernández J, Simontaival AI, Severiano-Pérez P, Díaz-Ruiz G, von Wright A, Wacher-Rodarte C, Plumed-Ferrer C. Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106907] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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15
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Vilar EG, Ouyang H, O'Sullivan MG, Kerry JP, Hamill RM, O'Grady MN, Mohammed HO, Kilcawley KN. Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters. Meat Sci 2020; 161:108001. [DOI: 10.1016/j.meatsci.2019.108001] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 11/05/2019] [Accepted: 11/06/2019] [Indexed: 11/24/2022]
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16
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Viell FLG, Tonon GC, Perinoto LC, Braga ML, Fuchs RHB, Gomes STM, Bona E, Matsushita M. Sensory characterization of gluten‐free bread enriched with teff (
Eragrostis tef
(Zucc.) Trotter) and yacon (
Smallanthus sonchifolius
) using flash profile and common dimension analysis. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14335] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Franciele Leila Giopato Viell
- Postgraduate Program in Food Science Department of Food Science State University of Maringá (UEM) Maringá Brazil
- Postgraduate Program of Food Technology (PPGTA) Federal University of Technology Paraná (UTFPR) Campo Mourão Brazil
| | - Giovana Caroline Tonon
- Department of Food Technology Federal University of Technology of Paraná (UTFPR) Campo Mourão Brazil
| | - Larissa Caroline Perinoto
- Department of Food Technology Federal University of Technology of Paraná (UTFPR) Campo Mourão Brazil
| | - Mariana Lima Braga
- Postgraduate Program of Food Technology (PPGTA) Federal University of Technology Paraná (UTFPR) Campo Mourão Brazil
| | | | | | - Evandro Bona
- Postgraduate Program of Food Technology (PPGTA) Federal University of Technology Paraná (UTFPR) Campo Mourão Brazil
| | - Makoto Matsushita
- Postgraduate Program in Food Science Department of Food Science State University of Maringá (UEM) Maringá Brazil
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17
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Delgado-Pando G, Allen P, Kerry JP, O'Sullivan MG, Hamill RM. Optimising the acceptability of reduced-salt ham with flavourings using a mixture design. Meat Sci 2019; 156:1-10. [DOI: 10.1016/j.meatsci.2019.05.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 05/10/2019] [Accepted: 05/11/2019] [Indexed: 12/31/2022]
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18
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Multivariate analysis applied for correlations between analytical measures and sensory profile of goat milk chocolate. Journal of Food Science and Technology 2019; 57:444-453. [PMID: 32116354 DOI: 10.1007/s13197-019-04072-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/26/2019] [Accepted: 08/29/2019] [Indexed: 10/26/2022]
Abstract
The aim of this work was to characterize goat milk chocolates with different concentrations of cocoa (35%, 45%, 55% and 65%) and apply correlations between sensory features and analytical measures. The chocolates were evaluated through moisture, ashes, fat content, protein, acidity, pH, water activity, texture, instrumental color and sensory profile. The correlations showed that the brown color can be represented by the chromaticity coordinates a* and b* and the flavor attributes (sweet taste and bitter taste), by the ashes analysis, fat content and pH. Canonic scores superior to 0.5 indicate chocolates with better acceptance.
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Anjos O, Fernandes R, Cardoso SM, Delgado T, Farinha N, Paula V, Estevinho LM, Carpes ST. Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.105] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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20
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Bastos VS, Uekane TM, Bello NA, de Rezende CM, Flosi Paschoalin VM, Del Aguila EM. Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2874-2887. [PMID: 31205343 PMCID: PMC6542924 DOI: 10.1007/s13197-019-03736-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/14/2019] [Accepted: 03/19/2019] [Indexed: 10/26/2022]
Abstract
The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and Phytophthora spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and 36 in grains were identified by SPME-HS/GC-MS and classified as terpenes, alcohols, esters, ketones and aldehydes, among others. The relative amount of these compounds and their evolution until the end of the fermentation process were assessed in both fresh and fermented grains/pulp masses. β-myrcene and β-cis-ocimene, among terpenes, were detected in high amounts and are associated to a fine chocolate aroma. The sensory evaluation of chocolates manufactured from the fermented cocoa was performed by trained panelists, which defined 15 sensory descriptors. Chocolates from the TSH565 cultivar were characterized by a rich, fruity, intense cocoa flavor and bitterness, which are valuable sensorial and commercial attributes.
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Affiliation(s)
- Valdeci S. Bastos
- Instituto de Química, Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21.941-909 Brazil
- Instituto Federal de Educação, Ciência e Tecnologia (IFS), Parque de Exposições João de Oliveira Dantas - Rodovia Juscelino Kubitschek, s/n - Nova Esperança, Nossa Senhora da Glória, SE 49680-000 Brazil
| | - Thais M. Uekane
- Instituto de Química, Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21.941-909 Brazil
| | - Neyde A. Bello
- CEPLAC - Comissão Executiva do Plano da Lavoura Cacaueira, km 22, Rodovia Ilhéus-Itabuna, S/N, Ilhéus, BA 45660-000 Brazil
| | - Claudia M. de Rezende
- Instituto de Química, Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21.941-909 Brazil
| | - Vânia M. Flosi Paschoalin
- Instituto de Química, Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21.941-909 Brazil
| | - Eduardo M. Del Aguila
- Instituto de Química, Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21.941-909 Brazil
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21
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Interaction of salt content and processing conditions drives the quality response in streaky rashers. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.052] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Carabante KM, Prinyawiwatkul W. Data analyses of a multiple-samples sensory ranking test and its duplicated test: A review. J SENS STUD 2018. [DOI: 10.1111/joss.12435] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Kennet M. Carabante
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge Louisiana
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25
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Aguiar LAD, Melo L, de Lacerda de Oliveira L. Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review. Crit Rev Food Sci Nutr 2018; 59:2535-2552. [PMID: 29611715 DOI: 10.1080/10408398.2018.1459468] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
A major drawback of conventional descriptive profile (CDP) in sensory evaluation is the long time spent in panel training. Rapid descriptive methods (RDM) have increased significantly. Some of them have been compared with CDP for validation. In Health Sciences, systematic reviews (SR) are performed to evaluate validation of diagnostic tests in relation to a gold standard method. SR present a well-defined protocol to summarize research evidence and to evaluate the quality of the studies with determined criteria. We adapted SR protocol to evaluate the validation of RDM against CDP as satisfactory procedures to obtain food characterization. We used "Population Intervention Comparison Outcome Study - PICOS" framework to design the research in which "Population" was food/ beverages; "intervention" were RDM, "Comparison" was CDP as gold standard, "Outcome" was the ability of RDM to generate similar descriptive profiles in comparison with CDP and "Studies" was sensory descriptive analyses. The proportion of studies concluding for similarity of the RDM with CDP ranged from 0% to 100%. Low and moderate risk of bias were reached by 87% and 13% of the studies, respectively, supporting the conclusions of SR. RDM with semi-trained assessors and evaluation of individual attributes presented higher percentages of concordance with CDP.
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Affiliation(s)
- Lorena Andrade de Aguiar
- College of Health Sciences, University of Brasilia , Campus Darcy Ribeiro, Asa Norte, Brasilia , Brazil
| | - Lauro Melo
- College of Health Sciences, University of Brasilia , Campus Darcy Ribeiro, Asa Norte, Brasilia , Brazil
| | - Lívia de Lacerda de Oliveira
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro , Rio de Janeiro, Brazil
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26
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Faulkner H, O'Callaghan TF, McAuliffe S, Hennessy D, Stanton C, O'Sullivan MG, Kerry JP, Kilcawley KN. Effect of different forage types on the volatile and sensory properties of bovine milk. J Dairy Sci 2018; 101:1034-1047. [DOI: 10.3168/jds.2017-13141] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Accepted: 10/18/2017] [Indexed: 11/19/2022]
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27
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Kamizake NKK, Silva LCP, Prudencio SH. Impact of soybean aging conditions on tofu sensory characteristics and acceptance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1132-1139. [PMID: 28731503 DOI: 10.1002/jsfa.8564] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 07/10/2017] [Accepted: 07/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Tofu from aged soybeans is of poor quality, mainly with respect to texture. Texture defects described in the literature are contradictory. No study has investigated all sensory properties simultaneously. The objective of the present study was to evaluate the effect of soybean aging conditions [natural: ambient temperature and RH, 18 months, and accelerated: 30 °C, 84% relative humidity (RH), 6 months] on all of the sensory characteristics and the acceptance of tofu. Texture and color were also evaluated via an instrumental method. The control condition was -20 °C and 47% RH. Coodetec 214 and BRS 267 cultivars were studied. RESULTS The effect of soybean accelerated aging on tofu sensory characteristics and acceptance was more pronounced compared to the natural condition. The two cultivars had a similar behavior. Tofu control exhibited a light, uniform and bright color, cohesive appearance, sweet aroma and flavor, as well as a firm and elastic texture. Tofu made from both aged cultivars showed a gray color with dark spots, a rough appearance, fermented aroma, rancid flavor, an astringent and bitter taste, a fracturable texture and adherence to the oral cavity after chewing. These characteristics of tofu from aged soybeans implied a low acceptance by consumers. CONCLUSION Tofu from natural and accelerated aged soybeans has sensory attributes of appearance, as well as aroma, flavor and damaged texture, that are unacceptable by consumers. © 2017 Society of Chemical Industry.
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Delgado-Pando G, Fischer E, Allen P, Kerry JP, O'Sullivan MG, Hamill RM. Salt content and minimum acceptable levels in whole-muscle cured meat products. Meat Sci 2018; 139:179-186. [PMID: 29428882 DOI: 10.1016/j.meatsci.2018.01.025] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 01/26/2018] [Accepted: 01/30/2018] [Indexed: 11/16/2022]
Abstract
Reported salt levels in whole-muscle cured meat products differ substantially within and among European countries, providing substantial scope for salt reduction across this sector. The objective of this study was to identify the minimum acceptable salt levels in typical whole-muscle cured products in terms of physicochemical, microbial and sensorial properties. Salt levels in a small selection of commercial Irish meat products were determined to establish a baseline for reduction. Subsequently, eight different back bacon rasher and cooked ham products were produced with varying levels of salt: 2.9%, 2.5%, 2% and 1.5% for bacon, and 2%, 1.6%, 1.0% and 0.8% for ham. Salt reduction produced products with significantly harder texture and higher microbial counts, with no difference in the colour and affecting the sensory properties. Nonetheless, salt reduction proved to be feasible to levels of 34% and 19% in bacon and ham products, respectively, compared to baseline.
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Affiliation(s)
| | | | - Paul Allen
- Teagasc Food Research Centre Ashtown, Dublin 15, Ireland
| | - Joe P Kerry
- School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
| | | | - Ruth M Hamill
- Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
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The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese. Food Res Int 2017; 103:468-477. [PMID: 29389637 DOI: 10.1016/j.foodres.2017.09.081] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 09/25/2017] [Accepted: 09/26/2017] [Indexed: 11/22/2022]
Abstract
The influence of buttermilk or buttermilk powder addition to cheese milk or cheese curds respectively on cheese functional properties, free fatty acid profiles and subsequent volatile and sensory characteristics was investigated. Buttermilk addition to cheese milk resulted in a softer cheese compared to other cheeses, with a significantly reduced flowability, while buttermilk powder addition had no influence on cheese firmness but cheese flowability was also reduced compared to the control cheese. Larger pools of free fat, higher levels of free fatty acids, volatile compounds and significant differences in sensory profiles associated with off-flavour were also observed with the addition of buttermilk to cheese milk. Application of light microscopy, using toluidine blue stain, facilitated the visualisation of fat globule structure and distribution within the protein matrix. Addition of 10% buttermilk powder resulted in significant increases in volatile compounds originating from proteolysis pathways associated with roasted, green aromas. Descriptive sensory evaluation indicated few differences between the 10% buttermilk powder and the control cheese, while buttermilk cheeses scored negatively for sweaty, barnyard aromas, oxidized and off flavors, correlating with associated volatile aromas. Addition of 10% buttermilk powder to cheese curds results in cheese comparable to the control Cheddar with some variations in volatile compounds resulting in a cheese with similar structural and sensory characteristics albeit with subtle differences in overall cheese flavor. This could be manipulated to produce cheeses of desirable quality, with potential health benefits due to increased phospholipid levels in cheese.
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30
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31
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O'Callaghan TF, Mannion DT, Hennessy D, McAuliffe S, O'Sullivan MG, Leeuwendaal N, Beresford TP, Dillon P, Kilcawley KN, Sheehan JJ, Ross RP, Stanton C. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese. J Dairy Sci 2017. [PMID: 28624283 DOI: 10.3168/jds.2016-12508] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The purpose of this study was to investigate the effects of pasture-based versus indoor total mixed ration (TMR) feeding systems on the chemical composition, quality characteristics, and sensory properties of full-fat Cheddar cheeses. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n = 18) for an entire lactation. Group 1 was housed indoors and fed a TMR diet of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass only pasture (GRS); and group 3 was maintained outdoors on perennial ryegrass/white clover pasture (CLV). Full-fat Cheddar cheeses were manufactured in triplicate at pilot scale from each feeding system in September 2015 and were examined over a 270-d ripening period at 8°C. Pasture-derived feeding systems were shown to produce Cheddar cheeses yellower in color than that of TMR, which was positively correlated with increased cheese β-carotene content. Feeding system had a significant effect on the fatty acid composition of the cheeses. The nutritional composition of Cheddar cheese was improved through pasture-based feeding systems, with significantly lower thrombogenicity index scores and a greater than 2-fold increase in the concentration of vaccenic acid and the bioactive conjugated linoleic acid C18:2 cis-9,trans-11, whereas TMR-derived cheeses had significantly higher palmitic acid content. Fatty acid profiling of cheeses coupled with multivariate analysis showed clear separation of Cheddar cheeses derived from pasture-based diets (GRS or CLV) from that of a TMR system. Such alterations in the fatty acid profile resulted in pasture-derived cheeses having reduced hardness scores at room temperature. Feeding system and ripening time had a significant effect on the volatile profile of the Cheddar cheeses. Pasture-derived Cheddar cheeses had significantly higher concentrations of the hydrocarbon toluene, whereas TMR-derived cheese had significantly higher concentration of 2,3-butanediol. Ripening period resulted in significant alterations to cheese volatile profiles, with increases in acid-, alcohol-, aldehyde-, ester-, and terpene-based volatile compounds. This study has demonstrated the benefits of pasture-derived feeding systems for production of Cheddar cheeses with enhanced nutritional and rheological quality compared with a TMR feeding system.
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Affiliation(s)
- Tom F O'Callaghan
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60; Department of Microbiology, University College Cork, Cork, Ireland T12 YN60
| | - David T Mannion
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Deirdre Hennessy
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Stephen McAuliffe
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; School of Biological Sciences, Queen's University, Belfast, BT7 1NN, United Kingdom
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Natasha Leeuwendaal
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; Department of Microbiology, University College Cork, Cork, Ireland T12 YN60
| | - Tom P Beresford
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Pat Dillon
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | | | | | - R Paul Ross
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60; College of Science Engineering and Food Science, University College Cork, Cork, Ireland T12 YN60
| | - Catherine Stanton
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60.
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Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology. Foods 2017; 6:foods6020015. [PMID: 28231095 PMCID: PMC5332908 DOI: 10.3390/foods6020015] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 01/30/2017] [Accepted: 02/16/2017] [Indexed: 11/17/2022] Open
Abstract
Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological parameters modified included the level of roll-in fat, the number of fat layers (50-200) and the final thickness (1.0-3.5 mm) of the laminated dough. Quality characteristics of puff pastry were measured using the Texture Analyzer with an attached Extended Craft Knife (ECK) and Multiple Puncture Probe (MPP), the VolScan and the C-Cell imaging system. The number of fat layers and final dough thickness, in combination with the amount of roll-in fat, had a significant impact on the internal and external structural quality parameters. With technological changes alone, a fat-reduced (≥30%) puff pastry was developed. The qualities of fat-reduced puff pastries were comparable to conventional full-fat (33 wt %) products. A sensory acceptance test revealed no significant differences in taste of fatness or 'liking of mouthfeel'. Additionally, the fat-reduced puff pastry resulted in a significant (p < 0.05) positive correlation to 'liking of flavor' and overall acceptance by the assessors.
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33
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Gethins L, Rea MC, Stanton C, Ross RP, Kilcawley K, O'Sullivan M, Crotty S, Morrissey JP. Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a kefir grain enhances kefir quality. FEMS Microbiol Lett 2016; 363:fnw165. [PMID: 27369085 DOI: 10.1093/femsle/fnw165] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/24/2016] [Indexed: 11/13/2022] Open
Abstract
Kefir is a fermented milk beverage consumed for nutritional and health tonic benefits in many parts of the world. It is produced by the fermentation of milk with a consortium of bacteria and yeast embedded within a polysaccharide matrix. This consortium is not well defined and can vary substantially between kefir grains. There are little data on the microbial stability of kefir grains, nor on interactions between microbes in the grain and in the milk. To study this, a grain was split, with one half of each stored at -20°C and the other half passaged repeatedly in whole unpasteurised milk. Grains passaged in the unpasteurised milk recovered vigour and acquired the yeast Kluyveromyces marxainus from the milk which was confirmed to be the same strain by molecular typing. Furthermore, these passaged grains produced kefir that was distinguished chemically and organoleptically from the stored grains. Some changes in ultrastructure were also observed by scanning electron microscopy. The study showed that kefir grains can acquire yeast from their environment and the final product can be influenced by these newly acquired yeasts. Kluyveromyces marxianus is considered to be responsible for some of the most important characteristics of kefir so the finding that this yeast is part of the less stable microbiota is significant.
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Affiliation(s)
- Loughlin Gethins
- School of Microbiology, University College Cork, Cork, Ireland Teagasc Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Mary C Rea
- Teagasc Research Centre, Moorepark, Fermoy, Co. Cork, Ireland Alimentary Pharmabiotic Centre University College Cork, Cork, Ireland
| | - Catherine Stanton
- Teagasc Research Centre, Moorepark, Fermoy, Co. Cork, Ireland Alimentary Pharmabiotic Centre University College Cork, Cork, Ireland
| | - R Paul Ross
- School of Microbiology, University College Cork, Cork, Ireland Alimentary Pharmabiotic Centre University College Cork, Cork, Ireland
| | | | - Maurice O'Sullivan
- School of Food Science and Nutrition, University College Cork, Cork, Ireland
| | - Suzanne Crotty
- BioSciences Imaging Centre, Department of Anatomy and Neuroscience, Cork, Ireland
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34
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Fellendorf S, O'Sullivan MG, Kerry JP. Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding. Food Sci Nutr 2016; 5:273-284. [PMID: 28265362 PMCID: PMC5332269 DOI: 10.1002/fsn3.390] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 04/06/2016] [Accepted: 04/28/2016] [Indexed: 11/06/2022] Open
Abstract
Black pudding, also known as blood sausages or blood pudding, is a kind of meat product made by blood, popular in Asia, Europe, and America. Twenty-five black pudding formulations with varying fat contents of 2.5%, 5%, 10%, 15%, and 20% (w/w) and sodium contents of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) were manufactured. Sensory acceptance and ranking descriptive analyses as well as compositional and physicochemical analyses were conducted. Samples high in sodium (0.6-1.0%) were scored higher in juiciness, toughness, saltiness, fatness, and spiciness. These samples were the most accepted, whereas samples containing 0.2% sodium were the least accepted. Black pudding samples containing 0.6% sodium and 10% fat displayed a positive (P < 0.05) correlation to liking of flavor and overall acceptability. This meets the sodium target level set by the Food Safety Authority of Ireland and shows additionally that a fat reduction in black pudding products is more than achievable.
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Affiliation(s)
- Susann Fellendorf
- The Food Packaging Group School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Maurice G O'Sullivan
- The Food Packaging Group School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Joseph P Kerry
- The Food Packaging Group School of Food and Nutritional Sciences University College Cork Cork Ireland
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35
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Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2707-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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36
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MAMEDE MEDO, BENASSI MDT. Efficiency assessment of Flash Profiling and Ranking Descriptive Analysis: a comparative study with star fruit-powdered flavored drink. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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Fellendorf S, O'Sullivan MG, Kerry JP. Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings. Meat Sci 2016; 113:17-25. [DOI: 10.1016/j.meatsci.2015.11.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2015] [Revised: 10/28/2015] [Accepted: 11/09/2015] [Indexed: 10/22/2022]
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38
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Sousa JMBD, Souza ELD, Marques G, Benassi MDT, Gullón B, Pintado MM, Magnani M. Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.058] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Henneberry S, O'Sullivan MG, Kilcawley KN, Kelly PM, Wilkinson MG, Guinee TP. Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12300] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Sarah Henneberry
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences; University College Cork; Co. Cork Ireland
| | | | - Philip M Kelly
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
| | - Martin G Wilkinson
- Department of Life Sciences; University of Limerick; Co. Limerick Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
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40
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Fellendorf S, O'Sullivan MG, Kerry JP. Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding. Meat Sci 2015; 103:75-82. [DOI: 10.1016/j.meatsci.2014.12.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Revised: 11/21/2014] [Accepted: 12/22/2014] [Indexed: 10/24/2022]
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41
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Validation of Optimized Descriptive Profile (ODP) technique: Accuracy, precision and robustness. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.10.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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Silva RDCDSND, Minim VPR, Silva AND, Peternelli LA, Minim LA. Optimized Descriptive Profile: How many judges are necessary? Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2014.02.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Balanced incomplete block design: an alternative for data collection in the optimized descriptive profile. Food Res Int 2014; 64:289-297. [PMID: 30011653 DOI: 10.1016/j.foodres.2014.06.042] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2014] [Revised: 06/24/2014] [Accepted: 06/28/2014] [Indexed: 11/23/2022]
Abstract
The optimized descriptive profile (ODP) is a new descriptive methodology which proposes an optimized sample evaluation by no trained assessors. To permit that assessors with a low degree of training quantitatively evaluate samples consistently, this method proposes the presentation of reference materials ("weak" and "strong") together with all set of samples at the time of evaluation. The attribute-by-attribute protocol is recommended on the ODP technique to allow for comparison among the samples and avoid fatigue, since only one attribute is evaluated at a time. Simultaneous presentation of the samples, together with the reference materials, is the "key point" of the ODP, and therefore the number of samples may be a limiting factor in this technique. The purpose of the present study is to determine if the balanced incomplete block design (BIBD), used in descriptive techniques traditionally, may be an alternative for data collection on this specific methodology, the optimized descriptive profile (ODP). The BIB design does not allow for comparison among all samples together, but only among a fraction of them. Therefore an assessment of the data quality obtained through this design is necessary to increase the applicability of the ODP. In this experiment a specific set of grape juice formulations was used, which presented variations in pulp and sugar contents. Sensory evaluation was conducted with two independent panels, where each panel evaluated the samples using the ODP protocol in a specific design. Thus, one panel evaluated the samples using the balanced complete blocks design (BCBD) and the other panel the balanced incomplete blocks design (BIBD). The data obtained by the two designs were compared in relation to analysis of variation, F-test power and regression models. Data obtained by the ODP conducted in the BIBD was very similar to that of the ODP in the BCBD. In the ANOVA, the formulations differed (p<0.05) in relation to all attributes, showing a test power (1 - β) greater than 0.95. The regression models obtained in the different designs indicated overlapping of the confidence intervals (CI 95%). Therefore, the BIBD presents itself as an alternative for data collection in the ODP without loss in quality of the results.
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44
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Silva RDCDSND, Minim VPR, Carneiro JDDS, Nascimento M, Della Lucia SM, Minim LA. Quantitative sensory description using the Optimized Descriptive Profile: Comparison with conventional and alternative methods for evaluation of chocolate. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.05.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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45
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Carnelocce L, Seibel NF, Prudencio SH, Benassi MDT. Análise descritiva por ordenação: aplicação na caracterização sensorial de biscoitos laminados salgados. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2012. [DOI: 10.1590/s1981-67232012005000022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A Análise Descritiva por Ordenação (ADO) foi aplicada na caracterização de biscoitos cream cracker e água e sal comerciais, empregando julgadores pré-selecionados, mas sem experiência prévia em análise sensorial. O método compreendeu as etapas de levantamento e conceituação dos atributos, treinamento qualitativo e análise final, utilizando o procedimento de ordenação. Para verificação da eficiência na discriminação das amostras, o procedimento de ordenação foi comparado ao uso de escala não estruturada. Dados de caracterização instrumental de textura e cor foram comparados aos obtidos na descrição sensorial dos biscoitos. Análise Procrustes Generalizada foi utilizada na avaliação dos dados de ordenação ou escala, e os resultados da ordenação foram também avaliados por Teste de Friedman. A eficiência da equipe e a configuração das amostras foram similares no procedimento de ordenação e com o uso de escala. Após um treinamento qualitativo e uma avaliação inicial das amostras por um procedimento de ordenação, os julgadores não apresentaram divergência de comportamento, mesmo empregando um procedimento mais difícil (uso de escala). Cor e aroma de assado e sabor tostado, aroma de manteiga e sabor amanteigado, crocância (manual e na boca) e uniformidade da cor foram os atributos mais importantes na discriminação. A ADO permitiu a caracterização e a discriminação de modo concordante com a composição indicada no rótulo dos produtos e os resultados instrumentais de textura e cor.
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Valentin D, Chollet S, Lelièvre M, Abdi H. Quick and dirty but still pretty good: a review of new descriptive methods in food science. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03022.x] [Citation(s) in RCA: 246] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Da Silva J, Prudencio S, Carrão-Panizzi M, Gregorut C, Fonseca F, Mattoso L. Study on the flavour of soybean cultivars by sensory analysis and electronic tongue. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03013.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Hilali M, Iñiguez L, Knaus W, Schreiner M, Wurzinger M, Mayer HK. Dietary supplementation with nonconventional feeds from the Middle East: assessing the effects on physicochemical and organoleptic properties of Awassi sheep milk and yogurt. J Dairy Sci 2012; 94:5737-49. [PMID: 22118064 DOI: 10.3168/jds.2010-3979] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2010] [Accepted: 08/22/2011] [Indexed: 11/19/2022]
Abstract
Increased feed costs affect the livelihoods of dairy sheep farmers in the Middle East. Farmers endure high risks with large fluctuations in the price of grain used as animal feed, which is further affected by drought and declining range productivity. Using agricultural by-products and treated straw or vetch grazing for supplementing sheep diets would provide resource-poor dairy farmers with increased options to reduce feed costs, but the effects of such feeds on the quality of yogurt (the main product) need to be better understood. Two experiments were conducted to evaluate these effects. The first trial evaluated alternative diets using locally available feedstuffs, including agricultural by-products, compared with traditional diets used by dairy sheep farmers, and was conducted on-station at the International Center for Agricultural Research in Dry Areas (ICARDA, Tel Hadya, Aleppo, Syria). Milking Awassi ewes (n=56) were used to test 6 alternative diets against a traditional control diet containing barley, wheat bran, and barley straw. The 6 alternative diets contained 4 or more of the following ingredients: barley, sugar beet pulp, molasses, cotton seed cake, wheat bran, urea-treated wheat straw, and barley straw. Ewes on one of the alternative diets grazed vetch pasture, whereas ewes on the control diet and the 5 alternative diets grazed native range pasture. The milk fat content was higher in diets containing urea-treated straw. Yogurt firmness and adhesiveness were significantly lower in energy-rich diets (e.g., the control diet) and in the diets rich in soluble sugar (molasses). The effects of diet on yogurt color and on citric and succinic acid contents were significant. A yogurt produced from the milk of the group grazing on vetch was the most yellowish in color, which is appealing to Syrian consumers. The content of citric acid tended to be higher in yogurts produced from diets containing molasses. The second trial was conducted on 3 farms in northern Syria to assess an alternative diet (1 of the 6 tested in the first trial) on 15 milking ewes compared with the farmer's traditional diet (control). The alternative diet increased yogurt firmness and adhesiveness by 7 to 9% and 10 to 16%, respectively. The use of nonconventional feeds available in the region enhances yogurt quality, may reduce requirements for expensive grains, and thus, increase farmers' livelihoods by targeting expanding markets with better quality products.
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Affiliation(s)
- M Hilali
- BOKU-University of Natural Resources and Applied Life Sciences, Gregor-Mendel-Strasse 33, A-1180 Vienna, Austria.
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