1
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Sun H, Hua Z, Yin C, Li F, Shi Y. Geographical traceability of soybean: An electronic nose coupled with an effective deep learning method. Food Chem 2024; 440:138207. [PMID: 38104451 DOI: 10.1016/j.foodchem.2023.138207] [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: 09/05/2023] [Revised: 11/05/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
The quality of soybeans is correlated with their geographical origin. It is a common phenomenon to replace low-quality soybeans from substandard origins with superior ones. This paper proposes the adaptive convolutional kernel channel attention network (AKCA-Net) combined with an electronic nose (e-nose) to achieve soybean quality traceability. First, the e-nose system is used to collect soybean gas information from different origins. Second, depending on the characteristics of the gas information, we propose the adaptive convolutional kernel channel attention (AKCA) module, which focuses on key gas channel features adaptively. Finally, the AKCA-Net is proposed, which is capable of modeling deep gas channel interdependency efficiently, realizing high-precision recognition of soybean quality. In comparative experiments with other attention mechanisms, AKCA-Net demonstrated superior performance, achieving an accuracy of 98.21%, precision of 98.57%, and recall of 98.60%. In conclusion, the combination of the AKCA-Net and e-nose provides an effective strategy for soybean quality traceability.
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Affiliation(s)
- Huaxin Sun
- School of Automation Engineering, Northeast Electric Power University, Jilin 132012, China; Bionic Sensing and Pattern Recognition Team, Northeast Electric Power University, Jilin 132012, China.
| | - Zhijie Hua
- School of Automation Engineering, Northeast Electric Power University, Jilin 132012, China; Bionic Sensing and Pattern Recognition Team, Northeast Electric Power University, Jilin 132012, China.
| | - Chongbo Yin
- School of Bioengineering, Chongqing University, Chongqing 400044, China.
| | - Fan Li
- School of Automation Engineering, Northeast Electric Power University, Jilin 132012, China; Bionic Sensing and Pattern Recognition Team, Northeast Electric Power University, Jilin 132012, China.
| | - Yan Shi
- School of Automation Engineering, Northeast Electric Power University, Jilin 132012, China; Bionic Sensing and Pattern Recognition Team, Northeast Electric Power University, Jilin 132012, China; Advanced Sensor Research Institution, Northeast Electric Power University, Jilin 132012, China.
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2
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Putri DN, De Steur H, Juvinal JG, Gellynck X, Schouteten JJ. Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review. J Food Sci 2024; 89:1917-1943. [PMID: 38488746 DOI: 10.1111/1750-3841.17006] [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: 10/26/2023] [Revised: 12/23/2023] [Accepted: 02/12/2024] [Indexed: 04/12/2024]
Abstract
Fine flavor cocoa (FFC) is known for its unique flavor and aroma characteristics, which vary by region. However, a comprehensive overview of the common sensory attributes used to describe FFC beans and chocolate is lacking. Therefore, a systematic review was conducted to analyze existing literature and identify the most commonly used sensory attributes to describe FFC beans and chocolate. A systematic search of the Web of Science and Scopus databases was conducted in May 2023, and Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were followed to ensure transparency and reproducibility. This review summarizes the origins of cocoa and explores their unique flavor profiles, encompassing caramel, fruity, floral, malty, nutty, and spicy notes. Although some origins may exhibit similar unique flavors, they are often described using more specific terms. Another main finding is that although differences in sensory attributes are anticipated at each production stage, discrepancies also arise between liquor and chocolate. Interestingly, fine chocolate as the final product does not consistently retain the distinctive flavors found in the liquor. These findings emphasize the need for precise descriptors in sensory evaluation to capture flavor profiles of each origin. As such, the exploration of attributes from bean to bar holds the potential to empower FFC farmers and chocolate producers to effectively maintain quality control.
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Affiliation(s)
- Desiana Nuriza Putri
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
- Department of Food Technology, University of Muhammadiyah Malang, Malang, Indonesia
| | - Hans De Steur
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
| | - Joel G Juvinal
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
- Department of Food Science and Technology, Central Luzon State University, Nueva Ecija, Philippines
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
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3
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Misturini Rodrigues L, Gonzales Domiciano M, Araujo de Almeida E, Sereia MJ, Peron AP, da Silva R. Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:192-200. [PMID: 38192717 PMCID: PMC10771400 DOI: 10.1007/s13197-023-05835-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2023] [Accepted: 08/31/2023] [Indexed: 01/10/2024]
Abstract
In the food industry, the microencapsulation process is important to control the release of active encapsulated ingredients, mask unwanted flavors, colors, and unpleasant smells, increase shelf life, and protect encapsulated components from light, moisture, and nutritional loss. In this process, microspheres are formed using cross-linked polymer, which can incorporate aqueous or oily ingredients, using simple physicochemical methods of phase separation by coacervation, without the need for organic solvents. In this context, this study aimed to develop bioactive, functional frozen yogurt through the incorporation of microspheres loaded with ascorbic acid or omega 3. The process used resulted in small microspheres (15-80 μm), imperceptible to the palate, and capable of swelling about 14 times, being suitable for incorporating omega 3, without altering the swelling, and extending the shelf life of the ascorbic acid for 6 weeks, even in an acid medium. Also, the matrix does not affect the properties of frozen yogurt and acts as a stabilizer, contributing to reduce the melting rate. The sensory analysis proved that encapsulation was promising to mask the taste and odor of omega 3 and to protect the ascorbic acid, without altering the properties and quality of the frozen product.
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Affiliation(s)
- Letícia Misturini Rodrigues
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Mateus Gonzales Domiciano
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Edson Araujo de Almeida
- Chemistry Course, Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná Brazil
- Post-graduation Program of Chemistry, State University of Maringá (UEM), Maringá, Paraná Brazil
| | - Maria Josiane Sereia
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Ana Paula Peron
- Department of Biodiversity and Nature Conservation (DABIC), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Regiane da Silva
- Department of Chemistry (DAQUI), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná Brazil
- Post-Graduation Program of Food Technology (PPGTA), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná 87301-899 Brazil
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4
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Malfeito-Ferreira M. Fine wine recognition and appreciation: It is time to change the paradigm of wine tasting. Food Res Int 2023; 174:113668. [PMID: 37981366 DOI: 10.1016/j.foodres.2023.113668] [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: 07/18/2023] [Revised: 10/31/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Wine quality maybe understood under two perspectives: (a) commercial quality, intended to satisfy overall consumers, and (b) fine wine quality, aimed at achieving a product with aesthetic value. The current food sensory techniques (e.g. Descriptive Analysis) have been successfully applied to develop wines accepted worldwide and characterized by pleasant sweetish flavours and smooth mouthfeel. On the contrary, these techniques are not suited to characterize fine wines given their dependence on sensory properties with aesthetic value. The conventional tasting approaches follow the sequence of vision, smell (orthonasal), taste and mouthfeel, ending by an overall evaluation. The sensory descriptors tend to be analytic (e.g. different aromas and tastes) or synthetic (e.g. body, structure) and the quality judgement is left for the final step. Some synthetic attributes may have an aesthetic significance (e.g. complexity, harmony, depth) and are more valued when the analytic or synthetic descriptors are highly praised (e.g. oakiness, silkiness, body, minerality). Consequently, these highly praised attributes are regarded as surrogates of fine wine quality. However, commercial wines are frequently judged of higher quality than fine wines irrespective of the taster expertise. We argue that the conventional sensory analysis sequence makes the overall evaluation secondary in relation to the previous analytical steps blurring the assessment of wine's aesthetic properties. Probably due to top-down processing, the initial evaluation of colour or flavours governs the final overall quality evaluation that may be inconsistently rated. Then, to promote the recognition of fine wines, tasting should begin by first acknowledging the aesthetic properties and only proceed to the analytical steps if necessary. A tasting method is proposed to consumer educational programs where emotional responses are used to explain the differences between commercial and fine wine styles. Furthermore, cultural aspects should be included to appreciate the wholeness of wine. Hopefully, this holistic perspective would turn wine appreciation more approachable and facilitate the recognition of fine wines among consumers, increasing their appreciation and enjoyment.
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Affiliation(s)
- Manuel Malfeito-Ferreira
- Linking Landscape, Environment, Agriculture and Food (LEAF) Research Centre, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
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5
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Marques C, Dinis LT, Santos MJ, Mota J, Vilela A. Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects. Foods 2023; 12:4277. [PMID: 38231704 DOI: 10.3390/foods12234277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/22/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and their impact on the aromatic and flavor properties that are perceived orally: sunlight exposure, rainfall patterns, and soil composition impact grapevines' synthesis and accumulation of health-promoting compounds. Enzymes, pH, and the oral microbiome are crucial in sensory evaluation and perception of health promotion. Moreover, their analysis of health-promoting compounds in wine and wine-related products relies on considerations such as the specific target compound, selectivity, sensitivity, and the complexity of the matrix.
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Affiliation(s)
- Catarina Marques
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Lia-Tânia Dinis
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Maria João Santos
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - João Mota
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
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6
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Zhao S, Zheng H, Lu Y, Zhang N, Soladoye OP, Zhang Y, Fu Y. Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13950-13964. [PMID: 37698386 DOI: 10.1021/acs.jafc.3c04479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/13/2023]
Abstract
Long-term consumption of a high-sugar diet may contribute to the pathogenesis of several chronic diseases, such as obesity and type 2 diabetes. Sweet peptides derived from a wide range of food sources can enhance sweet taste without compromising the sensory properties. Therefore, the research and application of sweet peptides are promising strategies for reducing sugar consumption. This work first outlined the necessity for global sugar reduction, followed by the introduction of sweet taste receptors and their associated transduction mechanisms. Subsequently, recent research progress in sweet peptides from different protein sources was summarized. Furthermore, the main methods for the preparation and evaluation of sweet peptides were presented. In addition, the current challenges and potential applications are also discussed. Sweet peptides can stimulate sweetness perception by binding sweet taste receptors T1R2 and T1R3 in taste buds, which is an effective strategy for reducing sugar consumption. At present, sweet peptides are mainly prepared artificially by synthesis, hydrolysis, microbial fermentation, and bioengineering strategies. Furthermore, sensory evaluation, electronic tongues, and cell models have been used to assess the sweet taste intensity. The present review can provide a theoretical reference for reducing sugar consumption with the aid of sweet peptides in the food industry.
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Affiliation(s)
- Shulei Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
- Westa College, Southwest University, Chongqing 400715, People's Republic of China
| | - Hanyuan Zheng
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
- Westa College, Southwest University, Chongqing 400715, People's Republic of China
| | - Yujia Lu
- Department of Epidemiology, Harvard University T.H. Chan School of Public Health, 677 Huntington Avenue, Boston, Massachusetts 02115, United States
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, People's Republic of China
| | - Olugbenga P Soladoye
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Government of Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
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7
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Kim D, Kwak H, Lim M, Lee Y. Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge. Foods 2023; 12:3556. [PMID: 37835209 PMCID: PMC10572224 DOI: 10.3390/foods12193556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 09/21/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
With significant progress in the use of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), several consumer-based approaches have emerged. In this study, we compared four such methodologies-check-all-that-apply (CATA), rate-all-that-apply (RATA), flash profile (FP), and free listing (FL)-for sensory profiling to DA, using six sweet pumpkin porridges. The DA involved eight trained panelists, whereas each consumer evaluation engaged 60 untrained consumers. Overall, the performance of the consumer methods was similar to the DA, and it could effectively profile differences in consumer perceptions of sensory attributes, as evident from high regressor vector (RV) values (>0.89). RATA exhibited the highest similarity to the DA (Rv = 0.96), featuring quicker and less tedious processes compared with FP or FL. Novel combined methods for sensory characterization using the strengths of these four approaches are warranted. This includes leveraging the simplicity and versatility of CATA or RATA coupled with the capacity of FP or FL to capture spontaneous perceptions of products by consumers.
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Affiliation(s)
- DaEun Kim
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea;
| | - HanSub Kwak
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; (H.K.); (M.L.)
- KFRI School, University of Science and Technology, Wanju-gun 55465, Republic of Korea
| | - Manyoel Lim
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55465, Republic of Korea; (H.K.); (M.L.)
| | - Youngseung Lee
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea;
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Mennella JA, Kan M, Lowenthal ED, Saraiva LR, Mainland JD, Himes BE, Pepino MY. Genetic Variation and Sensory Perception of a Pediatric Formulation of Ibuprofen: Can a Medicine Taste Too Good for Some? Int J Mol Sci 2023; 24:13050. [PMID: 37685855 PMCID: PMC10487938 DOI: 10.3390/ijms241713050] [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: 07/17/2023] [Revised: 08/11/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
There is wide variation in how individuals perceive the chemosensory attributes of liquid formulations of ibuprofen, encompassing both adults and children. To understand personal variation in the taste and chemesthesis properties of this medicine, and how to measure it, our first scientific strategy centered on utilizing trained adult panelists, due to the complex and time-consuming psychophysical tasks needed at this initial stage. We conducted a double-blind cohort study in which panelists underwent whole-genome-wide genotyping and psychophysically evaluated an over-the-counter pediatric medicine containing ibuprofen. Associations between sensory phenotypes and genetic variation near/within irritant and taste receptor genes were determined. Panelists who experienced the urge to cough or throat sensations found the medicine less palatable and sweet, and more irritating. Perceptions varied with genetic ancestry; panelists of African genetic ancestry had fewer chemesthetic sensations, rating the medicine sweeter, less irritating, and more palatable than did those of European genetic ancestry. We discovered a novel association between TRPA1 rs11988795 and tingling sensations, independent of ancestry. We also determined for the first time that just tasting the medicine allowed predictions of perceptions after swallowing, simplifying future psychophysical studies on diverse populations of different age groups needed to understand genetic, cultural-dietary, and epigenetic factors that influence individual perceptions of palatability and, in turn, adherence and the risk of accidental ingestion.
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Affiliation(s)
- Julie A. Mennella
- Monell Chemical Senses Center, Philadelphia, PA 19104, USA; (L.R.S.); (J.D.M.)
| | - Mengyuan Kan
- Department of Biostatistics, Epidemiology and Informatics, University of Pennsylvania, Philadelphia, PA 19104, USA;
| | - Elizabeth D. Lowenthal
- Department of Pediatrics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA 19104, USA;
| | - Luis R. Saraiva
- Monell Chemical Senses Center, Philadelphia, PA 19104, USA; (L.R.S.); (J.D.M.)
- Sidra Medicine, Doha P.O. Box 26999, Qatar
- College of Health and Life Sciences, Hamad Bin Khalifa University, Doha P.O. Box 34110, Qatar
| | - Joel D. Mainland
- Monell Chemical Senses Center, Philadelphia, PA 19104, USA; (L.R.S.); (J.D.M.)
- Department of Neuroscience, University of Pennsylvania, Philadelphia, PA 19104, USA
| | - Blanca E. Himes
- Department of Biostatistics, Epidemiology and Informatics, University of Pennsylvania, Philadelphia, PA 19104, USA;
| | - M. Yanina Pepino
- Department of Food Science and Human Nutrition and Department of Biomedical and Translational Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA;
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9
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Masuda M, Terada Y, Tsuji R, Nakano S, Ito K. Time-Series Sensory Analysis Provided Important TI Parameters for Masking the Beany Flavor of Soymilk. Foods 2023; 12:2752. [PMID: 37509844 PMCID: PMC10379375 DOI: 10.3390/foods12142752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 07/12/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
The aim of this study is to provide a new perspective on the development of masking agents by examining the application of their time-series sensory profiles. The analysis of the relationship between 14 time-intensity (TI) parameters and the beany flavor masking ability of 100 flavoring materials indicate that the values of AreaInc, DurDec, and AreaDec, TI parameters related to the flavor release in the increasing and decreasing phases, were significantly higher in the top 10 masking score materials than in the bottom 10 materials. In addition to individual analysis, machine learning analysis, which can derive complex rules from large amounts of data, was performed. Machine learning-based principal component analysis and cluster analysis of the flavoring materials presented AreaInc and AreaDec as TI parameters contributing to the classification of flavor materials and their masking ability. AreaDec was suggested to be particularly important for the beany flavor masking in the two different analyses: an effective masking can be achieved by focusing on the TI profiles of flavor materials. This study proposed that time-series profiles, which are mainly used for the understanding of the sensory characteristics of foods, can be applied to the development of masking agents.
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Affiliation(s)
- Miyu Masuda
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Yuko Terada
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Ryoki Tsuji
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Shogo Nakano
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Keisuke Ito
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
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Zhang J, Zhao X, Li L, Chen W, Zhao Q, Su G, Zhao M. Application of electronic tongue in umami detection and soy sauce refining process. Food Chem X 2023; 18:100652. [PMID: 37008723 PMCID: PMC10060585 DOI: 10.1016/j.fochx.2023.100652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 02/27/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023] Open
Abstract
The article systematically investigated the response behaviors of lipid-film equipped umami taste sensor to various umami compounds, including typical umami substances (umami amino acids, GMP, IMP, disodium succinate) and novel umami chemicals (umami peptide and Amadori rearrangement product of umami amino acid). The umami taste sensor has great specificity to all umami substances. Relationships between output values and concentrations of umami substances in certain ranges were consistent with Weber-Fechner law. The umami synergistic effect detected by the sensor was in great agreement with human sensory results as well, fitting logarithm model. Moreover, the taste profile mixing model of raw soy sauce was established using five different taste sensors and principal component analysis, realizing the simplification of soy sauce blending and acceleration of the soy sauce refining process. Thus, flexible design of the experimental procedure and multi-analysis of the sensor data is essential.
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11
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Manfrin Artêncio M, Cassago ALL, da Silva RK, Carvalho FM, Da Costa FB, Rocha MTL, de Moura Engracia Giraldi J. The impact of coffee origin information on sensory and hedonic judgment of fine Amazonian robusta coffee. J SENS STUD 2023. [DOI: 10.1111/joss.12827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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12
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Harutyunyan M, Viana R, Granja‐Soares J, Asryan A, Marques JC, Malfeito‐Ferreira M. Consumer acceptance of sweet wines and
piquettes
obtained by the adaptation of Ancient Wine‐making Techniques. J SENS STUD 2023. [DOI: 10.1111/joss.12823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Affiliation(s)
- Mkrtich Harutyunyan
- Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
- Departamento de Ciências e Engenharia de Biossistemas (DCEB) Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
| | - Renato Viana
- Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
- Departamento de Ciências e Engenharia de Biossistemas (DCEB) Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
| | - Joana Granja‐Soares
- Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
- Departamento de Ciências e Engenharia de Biossistemas (DCEB) Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
| | - Arman Asryan
- College of Science and Engineering American University of Armenia Yerevan Armenia
| | - José Carlos Marques
- Institute of Nanostructures, Nanomodelling and Nanofabrication (I3N) University of Aveiro, Campus Universitário de Santiago Aveiro Portugal
- ISOPlexis – Faculty of Exact Sciences and Engineering University of Madeira, Campus Universitário da Penteada Funchal Portugal
| | - Manuel Malfeito‐Ferreira
- Linking Landscape, Environment, Agriculture and Food Research Center (LEAF), Associated Laboratory TERRA Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
- Departamento de Ciências e Engenharia de Biossistemas (DCEB) Instituto Superior de Agronomia, Universidade de Lisboa Lisbon Portugal
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13
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Schouteten JJ, Lemarcq V, Van de Walle D, Sioriki E, Dewettinck K. Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate. Foods 2023; 12:foods12040887. [PMID: 36832962 PMCID: PMC9957408 DOI: 10.3390/foods12040887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/25/2023] [Accepted: 02/09/2023] [Indexed: 02/22/2023] Open
Abstract
Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate produced with microwave roasted cocoa beans assessed by both a trained panel and chocolate consumers. Samples of 70% dark chocolate produced from cocoa beans microwave roasted at 600 W for 35 min were compared with samples of 70% dark chocolate produced from cocoa beans convectively roasted at 130 °C for 30 min. Non-significant differences (p > 0.05) in the measured physical properties, such as color, hardness, melting, and flow behavior, showed that chocolate produced from microwave roasted cocoa beans can exhibit the same physical qualities as convection roasted chocolate. Moreover, combined discriminative triangle tests, with 27 judgements in total, performed by a trained panel, showed that each type of chocolate exhibited distinctive characteristics (d'-value = 1.62). Regarding the perceived flavor, "cocoa aroma" was cited as significantly higher for the chocolate produced from microwave roasted cocoa beans (n = 112) compared to chocolate produced from convection roasted cocoa beans (n = 100) by consumers. Both preference and willingness to buy were higher, though insignificant at a 5% level, for the microwave roasted chocolate. A final potential benefit (studied in this research) of microwave roasting cocoa beans is the reduced energy consumption, which was estimated at 75%. Taking all these results together, the microwave roasting of cocoa is shown to be a promising alternative to convection roasting.
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Affiliation(s)
- Joachim J. Schouteten
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium
- Correspondence: ; Tel.: +32-92645945
| | - Valérie Lemarcq
- Department of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Davy Van de Walle
- Department of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Eleni Sioriki
- Department of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
| | - Koen Dewettinck
- Department of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
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14
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Keefer HRM, Rovai D, Drake M. A Timely Application-Temporal methods, past, present, and future. J Food Sci 2023; 88:21-52. [PMID: 36793208 DOI: 10.1111/1750-3841.16491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 12/30/2022] [Accepted: 01/19/2023] [Indexed: 02/17/2023]
Abstract
Eating is a dynamic experience, and temporal sensory methods have been proposed to document how products change over the course of consumption or use (nonfood). A search of online databases yielded approximately 170 sources related to temporal evaluation of food products that were compiled and reviewed. This review summarizes the evolution of temporal methodologies (past), offers guidance in selecting appropriate methods (present), and provides insights into the future of temporal methodologies in the sensory space. Temporal methods have evolved to document a variety of characteristics in food products including how the intensity of a specific attribute changes over time (Time-Intensity), which specific attribute is dominant at each time during evaluation (Temporal Dominance of Sensations), which attributes are present at each time point during evaluation (Temporal Check-All-That-Apply), and many others (Temporal Order of Sensations, Attack-Evolution-Finish, and Temporal Ranking). In addition to documenting the evolution of temporal methods, this review considers the selection of an appropriate temporal method based on the objective and scope of research. When choosing a temporal method, researchers should also consider the selection of panelists to perform the temporal evaluation. Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers.
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Affiliation(s)
- Heather R M Keefer
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
| | - Dominic Rovai
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
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15
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Qin C, Wang Y, Hu J, Wang T, Liu D, Dong J, Lu Y. Artificial Olfactory Biohybrid System: An Evolving Sense of Smell. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2023; 10:e2204726. [PMID: 36529960 PMCID: PMC9929144 DOI: 10.1002/advs.202204726] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 11/29/2022] [Indexed: 06/17/2023]
Abstract
The olfactory system can detect and recognize tens of thousands of volatile organic compounds (VOCs) at low concentrations in complex environments. Bioelectronic nose (B-EN), which mimics olfactory systems, is becoming an emerging sensing technology for identifying VOCs with sensitivity and specificity. B-ENs integrate electronic sensors with bioreceptors and pattern recognition technologies to enable medical diagnosis, public security, environmental monitoring, and food safety. However, there is currently no commercially available B-EN on the market. Apart from the high selectivity and sensitivity necessary for volatile organic compound analysis, commercial B-ENs must overcome issues impacting sensor operation and other problems associated with odor localization. The emergence of nanotechnology has provided a novel research concept for addressing these problems. In this work, the structure and operational mechanisms of biomimetic olfactory systems are discussed, with an emphasis on the development and immobilization of materials. Various biosensor applications and current developments are reviewed. Challenges and opportunities for fulfilling the potential of artificial olfactory biohybrid systems in fundamental and practical research are investigated in greater depth.
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Affiliation(s)
- Chuanting Qin
- Key Laboratory of Industrial BiocatalysisMinistry of EducationDepartment of Chemical EngineeringTsinghua UniversityBeijing100084China
- Tianjin Industrial Microbiology Key LaboratoryCollege of BiotechnologyTianjin University of Science and TechnologyTianjin300457China
| | - Yi Wang
- Key Laboratory of Industrial BiocatalysisMinistry of EducationDepartment of Chemical EngineeringTsinghua UniversityBeijing100084China
- Tianjin Industrial Microbiology Key LaboratoryCollege of BiotechnologyTianjin University of Science and TechnologyTianjin300457China
| | - Jiawang Hu
- Key Laboratory of Industrial BiocatalysisMinistry of EducationDepartment of Chemical EngineeringTsinghua UniversityBeijing100084China
| | - Ting Wang
- Key Laboratory of Industrial BiocatalysisMinistry of EducationDepartment of Chemical EngineeringTsinghua UniversityBeijing100084China
| | - Dong Liu
- Key Laboratory of Industrial BiocatalysisMinistry of EducationDepartment of Chemical EngineeringTsinghua UniversityBeijing100084China
| | - Jian Dong
- Tianjin Industrial Microbiology Key LaboratoryCollege of BiotechnologyTianjin University of Science and TechnologyTianjin300457China
| | - Yuan Lu
- Key Laboratory of Industrial BiocatalysisMinistry of EducationDepartment of Chemical EngineeringTsinghua UniversityBeijing100084China
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16
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Sweet Chestnut ( Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology. Foods 2022; 11:foods11244052. [PMID: 36553794 PMCID: PMC9777662 DOI: 10.3390/foods11244052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
The European chestnut (Castanea sativa Mill.), is an environmentally and economically important species in Europe, mainly for fruit production. The chestnut fruit is well-known for its nutritional properties, namely its high concentration of carbohydrates (starch) and its low-fat content, as well as being one of the few fruits that do not contain gluten. Due to its chemical and nutritional characteristics beneficial to health, the sweet chestnut is a food recommended at different levels. The biochemistry of the mouth and nose of a human being is very complex. However, understanding the different interactions between the biochemistry of our sensory organs and food helps us to comprehend certain concepts, such as flavor and how it is involved in the sensory evaluation of the chestnuts. For the selection of high-quality products, it is necessary to develop reliable methods both from a qualitative and sensory point of view, and chestnut is a fruit with unique sensory characteristics that can be used in various gastronomic dishes, from main courses to desserts.
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17
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Accelerated estimation of coffee sensory profiles using an AI-assisted electronic tongue. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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18
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Visalli M, Schlich P, Mahieu B, Thomas A, Weber M, Guichard E. First steps towards FAIRization of product-focused sensory data. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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19
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Mulindwa J, Sseremba G, Bbosa T, Nakanwagi JM, Musubire BJ, Gerard BJ, Kabod PN, Balyejusa EK. Trader acceptability of African eggplant (Solanum aethiopicum Shum) genotypes and effect of bio‐control treatments on consumer sensory acceptability. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Joseph Mulindwa
- Makerere University Department of Food Technology and Nutrition, P.O. Box 7062 Kampala Uganda
- National Agricultural Research Organization National Coffee Research Institute, P.O. Box 185, Kituza‐ Mukono Uganda
| | - Geoffrey Sseremba
- Uganda Christian University Department of Agriculture and Biological Sciences P.O. Box 4 Mukono Uganda
- National Agricultural Research Organization National Coffee Research Institute, P.O. Box 185, Kituza‐ Mukono Uganda
| | - Tom Bbosa
- Makerere University Department of Food Technology and Nutrition, P.O. Box 7062 Kampala Uganda
- Katholieke Universiteit Leuven, Campus Geel. Kleinhoefstraat 2, 2440 Geel Belgium
| | - Julian Mildred Nakanwagi
- Uganda Christian University Department of Agriculture and Biological Sciences P.O. Box 4 Mukono Uganda
| | - Brian Justus Musubire
- National Agricultural Research Organization National Coffee Research Institute, P.O. Box 185, Kituza‐ Mukono Uganda
| | | | - Pamela Nahamya Kabod
- Uganda Christian University Department of Agriculture and Biological Sciences P.O. Box 4 Mukono Uganda
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Asseo K, Niv MY. Harnessing Food Product Reviews for Personalizing Sweetness Levels. Foods 2022; 11:foods11131872. [PMID: 35804694 PMCID: PMC9266276 DOI: 10.3390/foods11131872] [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: 05/29/2022] [Revised: 06/16/2022] [Accepted: 06/17/2022] [Indexed: 12/10/2022] Open
Abstract
Sweet taste is innately appealing, ensuring that mammals are attracted to the sweetness of mother’s milk and other sources of carbohydrates and calories. In the modern world, the availability of sugars and sweeteners and the eagerness of the food industry to maximize palatability, result in an abundance of sweet food products, which poses a major health challenge. The aim of the current study is to analyze sweetness levels, liking, and ingredients of online reviews of food products, in order to obtain insights into sensory nutrition and to identify new opportunities for reconciling the palatability–healthiness tension. We collected over 200,000 reviews of ~30,000 products on Amazon dated from 2002 to 2012 and ~350,000 reviews of ~2400 products on iHerb from 2006 to 2021. The reviews were classified and analyzed using manual curation, natural language processing, and machine learning. In total, ~32,000 (Amazon) and ~29,000 (iHerb) of these reviews mention sweetness, with 2200 and 4600 reviews referring to the purchased products as oversweet. Oversweet reviews were dispersed among consumers. Products that included sucralose had more oversweet reviews than average. 26 products had at least 50 reviews for which at least 10% were oversweet. For these products, the average liking by consumers reporting oversweetness was significantly lower (by 0.9 stars on average on a 1 to 5 stars scale) than by the rest of the consumers. In summary, oversweetness appears in 7–16% of the sweetness-related reviews and is less liked, which suggests an opportunity for customized products with reduced sweetness. These products will be simultaneously healthier and tastier for a substantial subgroup of customers and will benefit the manufacturer by expanding the products’ target audience. Analysis of consumers’ reviews of marketed food products offers new ways to obtain informative sensory data.
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