Application of fluorescence spectroscopy for rapid and noninvasive quality determination of yoghurt ice cream using chemometrics

Evaluation of the physicochemical content and solid-state fermentation stage of Zhenjiang aromatic vinegar using near-infrared spectroscopy

As one of the most famous traditional Chinese vinegars, the grains physicochemical content of Zhenjiang aromatic vinegar during solid-state fermentation (SSF) reflects the growth status of microorganisms and the quality of fermentation products. In addition, the time for grain-turning has a significant effect on the quality of fermentation products. In this study, a new evaluation method combined near-infrared (NIR) spectroscopy with partial least squares regression (PLSR) was proposed to predict the physicochemical content of grains and the fermentation stage. The performance of the PLSR models for the total acid and the nonvolatile acid were RMSEP = 0.0371, Rp2 = 0.9760, and RMSEP = 0.0216, Rp2 = 0.9646, respectively. The accuracy ratio of SSF stage judgment was 100%. Experimental results indicate that the proposed method can be used to guide on-site grain-turning and improve the quality of fermentation products.

Descriptive sensory analysis and consumer preferences of bean sauces

Sensory acceptability of value-added bean products is a critical determinant of their consumption. This study determined the factors influencing consumer preference of processed beans. Dry common beans (Phaseolus vulgaris L) processed by boiling, roasting, and extrusion were milled into flour and used to make bean sauces. The sauces were evaluated by 10 panelists using quantitative descriptive analysis and ranked by 120 consumers for preference. The factors influencing consumer preference were computed by a partial least squares regression model. The results showed that sauces were more distinguishable by appearance, taste, and mouth-feel than by aroma, flavor, and after-taste. Sauces that were brown in color, with burnt aroma and burnt after-taste were preferred to those that were described as lumpy with mashed potato flavor. Oven roasted beans and boiled beans were preferred to traditionally roasted, extruded, and unprocessed beans. Preference was significantly (p < .05) positively influenced by brown color and negatively by lumpiness which were both sensory descriptors of the appearance of sauce. Appearance is therefore the leading influencer of consumer preference in bean sauces and should be prioritized by product developers over other sensory attributes in development of similar products for wider acceptance and utilization of common beans.