1
|
Wang Z, Hao W, Wei J, Huang M, Zeng X, Wang Y, Wu J, Chen B. Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis. Food Chem X 2023; 19:100852. [PMID: 37780286 PMCID: PMC10534244 DOI: 10.1016/j.fochx.2023.100852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/24/2023] [Accepted: 08/29/2023] [Indexed: 10/03/2023] Open
Abstract
Niulanshan Baijiu (NLS), a notable variety of Baijiu known for its light flavor and extensive historical legacy, was subjected to a comparative analysis using two different processes: Hunzheng Xucha (HX) and Qingzheng Qingcha (QQ). The study combined sensory-oriented flavor analysis and penalty analysis to assess the differences between the two processes. Aroma compounds in NLS were extracted using liquid-liquid extraction and headspace solid phase microextraction. Gas chromatography-olfactometry-mass spectrometry was employed to identify 46 aroma-active compounds, including the first-time discovery of ethyl isohexanoate and 2,4-nonadienal in NLS. Quantification of 35 compounds with odor activity value (OAV) ≥ 1 was achieved using internal standard curve methods. Sensory assessments by a cohort of 111 participants highlighted the preference for HX-NLS in terms of flavor, while QQ-NLS exhibited a sour-Chen aroma that required improvement. The study further revealed the significant impact of acetic acid, butyric acid, hexanoic acid, octanoic acid, and 3-methylbutanal on the sour-Chen aroma in liquor.
Collapse
Affiliation(s)
- Zhen Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou 510640, China
| | - Wenjun Hao
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd, Beijing 101301, China
| | - Jinwang Wei
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd, Beijing 101301, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xinan Zeng
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou 510640, China
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| | - Ying Wang
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd, Beijing 101301, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Boru Chen
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou 510640, China
- Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China
| |
Collapse
|
2
|
Pereira WFS, De Oliveira Lemos T, Abreu VKG, de Vasconcelos AGD, Pinto RA, Pereira ALF. Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour sauce. J Food Sci Technol 2022; 59:3965-3975. [PMID: 36193386 PMCID: PMC9525550 DOI: 10.1007/s13197-022-05428-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2022] [Accepted: 03/10/2022] [Indexed: 06/16/2023]
Abstract
This study aimed to develop sweet-and-sour sauces with partial substitution of tomato for avocado. Four sauces formulations containing 0%, 25%, 50%, and 75% avocado pulp were prepared. The pH, titratable acidity (TA), sugar: acid ratio, color, consistency, and syneresis analyses were performed. Sensory acceptance was measured by the hedonic, Just-about-right (JAR), and purchase intent scales. Besides, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations. The results of the color parameters showed that treatments containing avocado had higher (p < 0.05) lightness and yellowness. The avocado addition improved the rheological measurements. There was an increase in the consistency of the sauces when the avocado concentration increased. The opposite was observed for syneresis, which decreased (p < 0.05) as the avocado pulp concentration increased. Sensory evaluation revealed good consumer acceptance, and purchase intent analysis showed that most consumers would buy this product. For JAR data, sauces with 50 and 75% avocado had highest values of consistency in the JAR region. The consumers who reported the formulation with 25% avocado to be "not enough" penalized its acceptance, reducing the overall acceptance. Based on the frequency of terms cited by consumers in the CATA, it was possible to consider specific terms for each formulation. The terms pleasant color, good taste, brightness, and good consistency were associated with high overall acceptance. These terms were mostly used for sauces with 25% and 50% avocado. Therefore, sweet-and-sour sauces based on a combination of tomato and avocado has proven to be a viable alternative to traditional ketchup.
Collapse
Affiliation(s)
- Willias Fabio Silva Pereira
- Social Sciences, Health, and Technology Center, Federal University of Maranhão, 65.900-410, Imperatriz, Maranhão Brazil
| | - Tatiana De Oliveira Lemos
- Social Sciences, Health, and Technology Center, Federal University of Maranhão, 65.900-410, Imperatriz, Maranhão Brazil
| | | | | | - Rodrigo Anacleto Pinto
- Social Sciences, Health, and Technology Center, Federal University of Maranhão, 65.900-410, Imperatriz, Maranhão Brazil
| | - Ana Lúcia Fernandes Pereira
- Social Sciences, Health, and Technology Center, Federal University of Maranhão, 65.900-410, Imperatriz, Maranhão Brazil
| |
Collapse
|
3
|
Paz LI, Januszewska R, Schouteten JJ, Van Impe J. Challenges of pairing chocolates and nuts: Perceptions, interactions and dynamics of contrasting chocolates with nuts. Food Res Int 2021; 148:110620. [PMID: 34507764 DOI: 10.1016/j.foodres.2021.110620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 11/29/2022]
Abstract
Chocolates paired with nuts are highly marketed products, however, there is a lack of scientific research and limited understanding of consumer sentiment towards the combination of these food products. The main objective of this research was to determine the consumers' response towards pairing five different chocolates (dark origin, milk, Gold, white fruity, and white vanilla) and three different nuts (hazelnut, almond, and pistachio) for the creation of pairing guidelines within Barry Callebaut's range. TimeSens© software was applied to assess the dynamic interaction of flavors through temporal dominance of sensations (TDS). It was observed that each type of chocolate presents different interactions of dominant flavors depending on the nut and its applications. Furthermore, variables such as liking, balance, and check-all-that-apply (CATA) were analyzed to create pairing guidelines related to different responses on the predominant flavor of each of the chocolates. These case studies determined that the liking of the different pairs was influenced by the dominant flavors of each of the chocolates and the balance found in the match. From the predominant flavors, it was concluded that respondents preferred chocolates with sweet and dairy attributes such as: milky, creamy, buttery. Salty and vanilla flavors also made good pairs as they accentuate the nut flavor. On the contrary, chocolates with intense bitter, roasted, cocoa, and sour flavors did not create the best combinations with the nuts, as these are contrasting or strong flavors that consumers are usually unfamiliar with when combined with nuts. To complement this study, further analysis can be developed using other types of chocolates, nuts, and applications, and then comparing the dominant flavors of the chocolates with distinctive nuts to assess the consumers' response towards the combinations.
Collapse
Affiliation(s)
- Linda Isabel Paz
- Ku Leuven, Faculty of Engineering Technology, Gebroeders de Smetstraat 1, 9000 Gent, Belgium.
| | - Renata Januszewska
- Barry Callebaut, Services N.V. Aalstersestraat 122, 9280 Lebbeke-Wieze, Belgium.
| | - Joachim J Schouteten
- Ghent University, Department of Agricultural Economics, Coupure Links 653, 9000 Gent, Belgium.
| | - Jan Van Impe
- Ku Leuven, Faculty of Engineering Technology, Gebroeders de Smetstraat 1, 9000 Gent, Belgium.
| |
Collapse
|
4
|
Yang JE, Lee J. Consumer perception and liking, and sensory characteristics of blended teas. Food Sci Biotechnol 2020; 29:63-74. [PMID: 31976128 DOI: 10.1007/s10068-019-00643-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 06/20/2019] [Accepted: 06/30/2019] [Indexed: 10/26/2022] Open
Abstract
This study was conducted to identify the sensory characteristics of six blended teas containing different ingredients and analyze penalty factors for the products based on consumer acceptance, check-all-that-apply questions, and the just-about-right scale. Ten trained panelists created a descriptive set of 23 sensory attributes, and 93 consumers participated in the tests. The attributes were analyzed by classifying them as per appearance, odor/aroma, flavor/taste, texture/mouthfeel, and any aftertaste. Principal component analysis results showed that the blended teas were differentiated by artificial fruit flavor. According to the results of this study, the ideal products should be relatively sweet, mild, fruit flavored, and not too bitter, astringent, pungent, and strong or do not have fermented flavor; astringency is the most troublesome attribute. The consumers preferred teas that were less bitter and less astringent and did not leave the tongue coated with powder; therefore, these attributes were believed to act as drivers of "dislike."
Collapse
Affiliation(s)
- Jeong-Eun Yang
- 1Department of Food and Nutrition, Seoil University, 28 Yongmasan-ro 90-gil, Jungnang-gu, Seoul, 02192 Korea
| | - Jisun Lee
- 2Department of Bio and Fermentation Convergence Technology, Kookmin University, 77 Jeongneung-ro, Seongbuk-gu, Seoul, 02707 Korea
| |
Collapse
|
5
|
Agbobatinkpo BP, Tossou GM, Adinsi L, Akissoe HN, Hounhouigan DJ. Optimal fermentation parameters for processing high quality African locust bean condiments. J Food Sci Technol 2019; 56:4648-57. [PMID: 31686696 DOI: 10.1007/s13197-019-03916-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2019] [Accepted: 07/02/2019] [Indexed: 10/26/2022]
Abstract
Fermented African locust bean (ALB) condiments are widely used to enhance the aroma and the taste of various dishes in West Africa. They are a good source of proteins. Sonru is one of the ALB condiments processed in Benin using a traditional starter called yanyanku. The variability in sonru processing unit operations (e.g. fermentation) presumably affects the quality (microbiological, biophysical and sensorial) of the final product. This study aimed at optimizing the fermentation step of sonru based on response surface methodology including three-factors [i.e. proportion of yanyanku, fermentation duration and thickness/depth of the layer of ALB (TALB)] and three-level factorial Box Behnken design with four central point replicates. The pH, softness of fermented cotyledons, Bacillus spp. and aerobic mesophilic bacteria count of sonru were evaluated. In addition, consumer acceptability was assessed by 7-hedonic box scale and Just About Right analysis. The pH had an upward trend with the increasing of all factors, and particularly Bacillus spp. count had similar trend with the fermentation duration and TALB whereas maximal penetration force (referred as the softness) had a downward trend with the fermentation duration. The optimal fermented ALB condiment resulted from processing conditions set at 1‰ of yanyanku, 24 h of fermentation and 8.5 cm for TALB. The optimized sonru appeared to be ideal in color, softness and taste. These findings can be used to improve fermented ALB condiments processing and better control the product quality in African countries. Further studies are needed to improve the odor of sonru.
Collapse
|
6
|
Abstract
Restaurant menu items from six national or regional brands were modified to reduce fat, saturated fat, sodium and total calories. Twenty-four items were tested with a current recipe, and two modifications (small and moderate reductions) for 72 total products. Approximately 100 consumers tested each product for acceptability as well as for desired levels of tastes/flavor, amounts of key ingredients and texture/consistency using just-about-right (JAR) scales. Penalty analysis was conducted to assess the effects of non-JAR ratings on acceptability scores. Situations arose where JAR ratings and penalty analyses could yield different recommendations, including large groups with low penalties and small groups with high penalties. Opposing groups with moderate to high penalties on opposite sides of the same JAR scale were also seen. Strategies for dealing with these observances are discussed.
Collapse
Affiliation(s)
- Harry T Lawless
- Department of Food Science, Cornell University, Ithaca, NY 14853 USA
| | - Anjali A Patel
- Department of Research, Accents on Health, Inc.(dba Healthy Dining), San Diego, CA 92123 USA
| | - Nanette V Lopez
- Department of Preventive Medicine, Keck School of Medicine, University of Southern California, Los Angeles, CA 90033 USA
| |
Collapse
|