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Li Y, Wang H, Liu G, Shi B, Zhu B, Gao L, Zhong K, Zhang Y, Zhao L, Li R, Shan B, Wang C, Wang S. An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS. Food Chem 2024; 455:139881. [PMID: 38823136 DOI: 10.1016/j.foodchem.2024.139881] [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: 01/13/2024] [Revised: 05/22/2024] [Accepted: 05/27/2024] [Indexed: 06/03/2024]
Abstract
Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed. A total of 31 aroma-active compounds were identified, playing an important role in the production of off-flavors (especially fishy). Combined with the correlation analysis, the key aroma substances affecting the sensory attributes of IF were initially identified. A21, A22, B9 represented the key substances responsible for producing milky and creamy, while A2, A5, A11, A12, B5, C15, H5 primarily produced fishy. In addition, the two sensory attributes namely milky and creamy, and the T-sweet were more strongly correlated with consumer preference. Therefore, it can be concluded that consumers are more interested in the main flavor of the product than the off-flavor. These findings will inform the quality control of IF and the maintenance of sensory quality.
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Affiliation(s)
- Yilin Li
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Houyin Wang
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China
| | - Guirong Liu
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Bolin Shi
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100091, China
| | - Lipeng Gao
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Kui Zhong
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China
| | - Yongjiu Zhang
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Lei Zhao
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China
| | - Ruotong Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100091, China
| | - Bingqi Shan
- Heilongjiang Feihe Dairy Industrial Co. Ltd., Qiqihar 161000, China
| | - Chunguang Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100091, China
| | - Sisi Wang
- Key Laboratory of Food Sensory Analysis for State Market Regulation, 102200, China; China National Institute of Standardization, Beijing 102200, China.
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2
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Yang L, Deng H, Wang M, Li S, Wang W, Yang H, Pang C, Zhong Q, Sun Y, Hong L. A high-quality chromosome-scale genome assembly of blood orange, an important pigmented sweet orange variety. Sci Data 2024; 11:460. [PMID: 38710725 DOI: 10.1038/s41597-024-03313-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 04/25/2024] [Indexed: 05/08/2024] Open
Abstract
Blood orange (BO) is a rare red-fleshed sweet orange (SWO) with a high anthocyanin content and is associated with numerous health-related benefits. Here, we reported a high-quality chromosome-scale genome assembly for Neixiu (NX) BO, reaching 336.63 Mb in length with contig and scaffold N50 values of 30.6 Mb. Furthermore, 96% of the assembled sequences were successfully anchored to 9 pseudo-chromosomes. The genome assembly also revealed the presence of 37.87% transposon elements and 7.64% tandem repeats, and the annotation of 30,395 protein-coding genes. A high level of genome synteny was observed between BO and SWO, further supporting their genetic similarity. The speciation event that gave rise to the Citrus species predated the duplication event found within them. The genome-wide variation between NX and SWO was also compared. This first high-quality BO genome will serve as a fundamental basis for future studies on functional genomics and genome evolution.
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Affiliation(s)
- Lei Yang
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, 401329, China
| | - Honghong Deng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
- College of Horticulture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Min Wang
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, 401329, China
| | - Shuang Li
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, 401329, China
| | - Wu Wang
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, 401329, China
| | - Haijian Yang
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, 401329, China
| | - Changqing Pang
- College of Horticulture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Qi Zhong
- College of Horticulture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Yue Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu, 611130, China
| | - Lin Hong
- Fruit Tree Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, 401329, China.
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3
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Habibi F, García-Pastor ME, Puente-Moreno J, Garrido-Auñón F, Serrano M, Valero D. Anthocyanin in blood oranges: a review on postharvest approaches for its enhancement and preservation. Crit Rev Food Sci Nutr 2023; 63:12089-12101. [PMID: 35822279 DOI: 10.1080/10408398.2022.2098250] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Anthocyanin concentration is considered an important fruit quality index of blood oranges and has gained popularity among consumers due to its antioxidant capacity, therapeutic properties, and prevention of some human diseases. Anthocyanin biosynthesis occurs in the cytoplasmic face of the endoplasmic reticulum by multi-enzymes complexes through the flavonoid pathway. Polyphenoloxidase (PPO) and β-glucosidase (anthocyanase) are the enzymes responsible for anthocyanin degradation. Blood oranges are cold-dependent for anthocyanin biosynthesis and accumulation, and thus, the low temperature of storage can enhance anthocyanin concentration and improve internal fruit quality. In addition, anthocyanin accumulation can be accelerated by postharvest technologies, either physical treatments or chemical elicitors. However, low temperatures can induce chilling injury (CI) incidence in blood oranges. Postharvest chemical elicitors treatments can enhance anthocyanin accumulation and prevent CI. This review provides the most updated information about postharvest tools modulating the anthocyanin content, and the role of enhancing and preserving pigmentation to produce blood orange with the highest quality standards.
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Affiliation(s)
- Fariborz Habibi
- Department of Food Technology, University Miguel Hernández. Ctra, Orihuela, Alicante, Spain
| | | | - Jenifer Puente-Moreno
- Department of Food Technology, University Miguel Hernández. Ctra, Orihuela, Alicante, Spain
| | - Fernando Garrido-Auñón
- Department of Food Technology, University Miguel Hernández. Ctra, Orihuela, Alicante, Spain
| | - María Serrano
- Department of Applied Biology, University Miguel Hernández. Ctra, Orihuela, Alicante, Spain
| | - Daniel Valero
- Department of Food Technology, University Miguel Hernández. Ctra, Orihuela, Alicante, Spain
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Giménez-Sanchis A, Zhong K, Pintor A, Farina V, Besada C. Understanding Blood versus Blond Orange Consumption: A Cross-Cultural Study in Four Countries. Foods 2022; 11:foods11172686. [PMID: 36076871 PMCID: PMC9455469 DOI: 10.3390/foods11172686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
Understanding consumer perceptions and attitudes to specific fruit is key information for not only increasing fruit consumption, but also for marketing reasons. It may also give clues to breeders to set quality objectives. This study explores different aspects that help to explain blood vs. blond orange consumption: availability and consumption habit, satisfaction attributes, facilitators and consumption barriers, consumption contexts, expectations and purchase intention. The study was conducted in China, Mexico, Spain and Italy, where citrus fruit consumers were invited to respond an online questionnaire. Our results revealed Italy as the country with the highest availability and consumption of blood oranges, followed by China, Mexico and Spain. "Liking" and "healthy properties" were the most important reasons for consumption irrespectively of orange type, but certain differences among countries were detected in secondary reasons. In all the countries, "juicy" was the most relevant attribute for consumer satisfaction, followed by flavour/taste attributes. "Aromatic" and "unfibrous" were substantial requirements for Italians and Chinese, while Spaniards attached importance to the blood oranges colour. Regarding consumption contexts, "eat with salt or chilly powder" was specific for Mexico, while "to improve health", "as a gift" or "at a restaurant" were contexts mainly cited in China. Despite taste preferences for other fruit being the main consumption barrier in all the countries for both orange types, the relevance of other barriers depended on culture and orange type. Mexican participants seemed to take a more neophobic attitude to blood oranges, while "inconvenient" was reported as a barrier for consuming blond ones in Spain and China. We conclude that blond and blood oranges can co-exist on markets at a high consumption rate, as in Italy. Specific interventions are needed in other countries because consumer attitudes to oranges, mainly blood ones, depend on culture.
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Affiliation(s)
- Adrián Giménez-Sanchis
- Sensory and Consumer Science Research Group, Postharvest Department, Valencian Institute of Agricultural Research Crta Moncada-Náquera km. 4.5, 46113 Valencia, Spain
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 100191, China
| | - Aurora Pintor
- Biotechnology Department, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco #186, Mexico City 09340, Mexico
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy
| | - Cristina Besada
- Sensory and Consumer Science Research Group, Postharvest Department, Valencian Institute of Agricultural Research Crta Moncada-Náquera km. 4.5, 46113 Valencia, Spain
- Correspondence:
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5
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Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050448] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This study evaluated the relation between rind colour and the internal physicochemical and sensory qualities of ‘Sanguinelli’ blood oranges, one of the main blood orange cultivars grown in the Mediterranean region. To this end, 400 fruits were harvested in three different orchards and classified according to rind pigmentation intensity (slight, medium, intense, very intense). All fruits were individually evaluated by determining rind and pulp colour, total soluble solids, acidity, maturity index, juice yield, firmness, and size. Moreover, 71 consumers performed a triangle test to evaluate if fruit sensory properties depended on rind pigmentation. Our results revealed (for the first time) that pulp pigmentation and total soluble solid (TSS) content strongly depend on rind colouration. Among the fruit from the same orchard, the redder the pigmented fruit was (externally) the deeper the red pulp, and the higher the TSS became. This pattern was corroborated in the three orchards under study. Other characteristics, such as acidity, juice yield, firmness, and fruit size, did not depend on external pigmentation. Sensory studies showed that the more coloured the fruit, the higher the accumulated sugar content; consumers perceive these fruits as being sweeter than slightly pigmented ones. This information can be very useful for the citrus industry as external colour may become a quality index for blood oranges, as well as for consumers to make purchase decisions.
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Patel M, Lee R, Merchant EV, Juliani HR, Simon JE, Tepper BJ. Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition. J Food Sci 2021; 86:3228-3239. [PMID: 34160060 DOI: 10.1111/1750-3841.15797] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 04/27/2021] [Accepted: 05/11/2021] [Indexed: 11/27/2022]
Abstract
Few studies have linked sensory descriptions of the aroma profiles of fresh, sweet basil varieties with their volatile chemistry. Using a recently developed lexicon for fresh basil, a descriptive panel characterized the aroma profiles of seven basil varieties. Chemical analysis of fresh basil leaves was performed using GC-MS headspace analysis. Analysis of variance probed for differences in the sensory attributes among varieties and principal component analysis (PCA) related the sensory profiles to volatile chemical composition. Three commercial specialty basils, "Queenette Thai" (QT), "Sweet-Dani" (SD) lemon basil, and MC-9 (cinnamon basil) had strong anise, lemon, and cinnamon-like aromas, respectively. These basils were distinguished from breeding lines of traditional Italian sweet basils where SB-22, CB-1, and CB-39 exhibited strong anise-like aroma and SB-17 had strong "general spice" aromas, characteristic of a warm spice blend. The PCA accounted for 58.7% of the variation in the data and characterized the samples in two dimensions: general spice-citrus and cinnamon-like-anise. There was a strong correspondence between the sensory attributes and volatile chemical composition. SD associated with lemon aroma and citral content; QT, CB-1, and CB-39 associated with anise aroma and methyl chavicol; and MC-9 associated with the cinnamon-like aroma, methyl cinnamate. SB-17 and SB-22 associated with general spice aroma and were in close proximity to the spice-like volatiles, 1,8 cineole, and eugenol, associated with clove aroma. We constructed precise sensory/chemical profiles for fresh basil aroma that can be used to guide breeding programs for variety improvement to meet consumer expectations or market demand. PRACTICAL APPLICATION: Sweet basil aroma is due to a complex array of several aromatic volatile compounds. The presence, concentration, and the particular ratios in which these aroma compounds accumulate significantly impact the sensory attributes. Understanding aroma profiles for fresh basil have practical applications in product development, procurement, food preparation, ethnic cuisine, and processing. Plant genetics and breeding of aroma profiles can be used and incorporated in plant improvement programs.
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Affiliation(s)
- Meera Patel
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA.,Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Rachel Lee
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Emily V Merchant
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, 59 Dudley Road, New Brunswick, New Jersey, USA.,Center for Agricultural Food Ecosystems, The New Jersey Institute for Food, Nutrition, and Health, Rutgers University, 61 Dudley Road, New Brunswick, New Jersey, USA
| | - H Rodolfo Juliani
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, 59 Dudley Road, New Brunswick, New Jersey, USA
| | - Jame E Simon
- Center for Sensory Science & Innovation, School of Environmental and Biological Sciences, New Brunswick, New Jersey, USA.,New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, 59 Dudley Road, New Brunswick, New Jersey, USA.,Center for Agricultural Food Ecosystems, The New Jersey Institute for Food, Nutrition, and Health, Rutgers University, 61 Dudley Road, New Brunswick, New Jersey, USA
| | - Beverly J Tepper
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA.,Center for Sensory Science & Innovation, School of Environmental and Biological Sciences, New Brunswick, New Jersey, USA
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Cotter AR, Batali ME, Ristenpart WD, Guinard JX. Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields. J Food Sci 2020; 86:194-205. [PMID: 33340109 DOI: 10.1111/1750-3841.15561] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/14/2020] [Accepted: 12/02/2020] [Indexed: 12/21/2022]
Abstract
Brewing is the final and key step in the production of the coffee beverage. Extraction related metrics such as the total dissolved solids (TDS), percentage extraction yield (PE) of solutes, and brew temperature (BT) are widely believed to govern the flavor and corresponding consumer acceptance of the resulting brew, as summarized in the industry standard "Coffee Brewing Control Chart." In this study, we investigated how the three factors of TDS, PE, and BT affected consumer acceptance of a medium roast, single-origin coffee and whether consumer preference segmentation would be observed based on these variables. A cohort of 118 mostly college-age, self-reported consumers of black coffee tasted coffees that varied in BT, TDS, and PE. For each coffee, consumers rated overall acceptance on the 9-point hedonic scale; the adequacy of serving temperature, flavor intensity, acidity, and mouthfeel using 5-point just-about-right (JAR) scales; and described the flavor using a check-all-that-apply list of 17 attributes. Cluster analysis revealed two consumer segments whose preferences varied most strongly with TDS. Response surface methodology relating liking to TDS and PE produced dome- and saddle-shaped surfaces for the two segments, respectively. External preference mapping and penalty analysis indicated that overall flavor intensity as well as acidity heavily influenced the preferences of the two clusters. The Coffee Brewing Control Chart's "ideal" coffee should therefore be reconsidered to reflect consumer preference segmentation. PRACTICAL APPLICATION: This research informs the way coffee brewers manipulate brew strength and extraction of drip brew coffee for optimal consumer acceptance; and justifies a reform of the standard "Coffee Brewing Control Chart" in its representation of an "ideal" coffee as we uncovered two consumer preference segments with different positive and negative sensory drivers of liking.
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Affiliation(s)
- Andrew R Cotter
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA, 95616, USA
| | - Mackenzie E Batali
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA, 95616, USA
| | - William D Ristenpart
- Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA, 95616, USA
| | - Jean-Xavier Guinard
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA, 95616, USA
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Jacobs DM, van den Berg MA, Hall RD. Towards superior plant-based foods using metabolomics. Curr Opin Biotechnol 2020; 70:23-28. [PMID: 33086174 DOI: 10.1016/j.copbio.2020.08.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Accepted: 08/29/2020] [Indexed: 12/16/2022]
Abstract
Metabolomics is proving a useful approach for many of the main future goals in agronomy and food production such as sustainability/crop resilience, food quality, safety, storage, and nutrition. Targeted and/or untargeted small-molecule analysis, coupled to chemometric analysis, has already unveiled a great deal of the complexity of plant-based foods, but there is still 'dark matter' to be discovered. Moreover, state-of-the-art food metabolomics offers insights into the molecular mechanisms underlying sensorial and nutritional characteristics of foods and thus enables higher precision and speed. This review describes recent applications of food metabolomics from fork to farm and focuses on the opportunities these bring to continue food innovation and support the shift to plant-based foods.
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Affiliation(s)
- Doris M Jacobs
- Unilever Foods Innovation Center, Bronland 14, 6708 WH Wageningen, Netherlands.
| | - Marco A van den Berg
- DSM Biotechnology Center, Biotech Campus Delft, Alexander Fleminglaan 1, Delft, 2613 AX, Netherlands
| | - Robert D Hall
- Business Unit Bioscience, Wageningen University & Research and Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, 6708 PB, Netherlands
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Purchasing Drivers of Fresh Citrus Fruits in Urban Italy: Is It All about Taste? Nutrients 2020; 12:nu12040979. [PMID: 32252221 PMCID: PMC7230660 DOI: 10.3390/nu12040979] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 03/26/2020] [Accepted: 03/30/2020] [Indexed: 11/29/2022] Open
Abstract
While the medical community supports the growth of citrus consumption as part of a healthy diet, there is limited knowledge about consumer preferences for these fruits. The current study analyzed the purchasing patterns and drivers of fresh citrus fruits from a convenience sample of 346 Italian food shoppers. Results revealed that clementines were the citrus fruit purchased most, followed by oranges and tangerines. Sweetness and smell were important product attributes for respondents. Different drivers affect the purchasing frequencies of various citrus fruits. Taste motivation, with a specific preference for acidity, impacts orange purchasing. Similarly, clementines are purchased primarily for taste motivation, however, the core sensory attribute for respondents in this case was sweetness. Meanwhile, for tangerines, the taste motivation is less important than the energy motivation, and the size together with the color are the core purchasing drivers. These outcomes provide food scientists, agronomists and market practitioners with new insights into Italian consumers’ preferences for citrus fruits, thus contributing to a potential expansion of this market.
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Sensory Evaluation: A Strategic Tool for Introducing New and Improved Agricultural Products. J Food Sci 2019; 84:3318. [PMID: 31834970 DOI: 10.1111/1750-3841.14990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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