Search Results (136)

This study included the nectar of nine standard apple (Malus × domestica) cultivars (‘Red Aroma’, ‘Discovery’, ‘Summerred’, ‘Rubinstep’, ‘Elstar’, ‘Asfari’, ‘Eden’, ‘Fryd’, and ‘Katja’) and two crab apple (Malus sylvestris) cultivars (‘Dolgo’ and ‘Professor Sprenger’). The aim was to determine the diversity of chemical compounds in the floral nectar of the two different apple species and their cultivars. Chemical analysis identified five sugars, two sugar alcohols, two organic acids, forty phenolic compounds, and five phenylamides. The crab apples ‘Dolgo’ and ‘Professor Sprenger’, along with the commercial cultivar ‘Rubinstep’, had the highest levels of all three main sugars (glucose, sucrose, and fructose). The cultivar’s ‘Katja’ nectar had the highest level of total phenolic content (60.7 mg/100 g GAE), the nectar sample from ‘Dolgo’ exhibited the greatest ability to neutralise DPPH radicals (83.4 mg/100 g TE), and the ‘Dolgo’ (100.6 mg/100 g TE FW) and ‘Katja’ (72.1 mg/100 g TE FW) nectars proved to be the best reducing agents. Floral nectar from ‘Eden’ and ‘Fryd’ showed very high levels of isorhamnetin, 49.04 mg/kg and 50.83 mg/kg, respectively, while nectar from ‘Katja’ had the highest level of gentisic acid at 39.06 mg/kg. Besides being vital for insects, apple floral nectar is a significant reservoir of phenolic compounds and can be considered a “superfood” for the human diet. Full article

This study aimed to evaluate the feasibility of producing vinegar from organic third-category apples, peaches, and clementines on a laboratory scale. Two-step fermentation with Saccharomyces cerevisiae and Gluconobacter oxydans was applied, monitoring production of ethanol and acetic acid and microbial dynamics. Fruit vinegars were subjected to analyses of sensory traits, color, volatile organic compounds (VOCs), and antioxidant activity. Comparable ethanol yields across substrates were obtained, ensuring consistent acetous fermentation and achieving acetic acid concentrations of 5.0–5.6%. Dynamics of yeasts and acetic acid bacteria reflected the production of and subsequent decrease in ethanol. Overall, fermentation proceeded a bit faster in peach juice. Overall, the fruit vinegars, particularly those from peaches and clementines, exhibited darker and more saturated tones. The values of colorimetric indexes fell within the range reported for vinegars. Sensory analysis highlighted large differences among the vinegars. Notwithstanding the highest scores of color, aroma intensity, and floral aroma received by the peach vinegar (PV), it received the lowest acceptability. Clementine vinegar (CV) was especially appreciated. Multivariate analysis based on the VOC profile showed that apple vinegar (AV) was quite similar to the commercial one, whereas PV and CV were well distinguished from it. CV showed the highest antioxidant activity followed by PV. Full article

To characterize the key odorants and elucidate the flavor profiles of compound fermented beverages after fermentation, single-compound fermented beverages (GW, AW) and a compound fermented beverage (CW) were prepared using Italian Riesling grapes and SirPrize apples as raw materials. The flavor and metabolite profiles were systematically analyzed by integrating flavoromics (comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry, GC × GC–TOF MS) and metabolomics (LC–MS/MS). The results demonstrated that CW exhibited the most favorable acid/reducing sugars (2.18), imparting a drier taste and superior stability. Compounds with relative odor activity values (rOAV) greater than 1—including 3-methyl-1-butyl acetate, ethyl hexanoate, ethyl butanoate, and ethyl octanoate—collectively contributed prominent fruity, floral, and sweet aromas to all three wine types. Ethyl decanoate provided an additional distinctive traditional fruity note specifically to AW, while 1-octen-3-ol contributed a mushroom-like aroma to both GW and CW. Moreover, 3-methylbutanal, 4-ethyl-2-methoxyphenol, and ethyl 3-methylbutanoate added additional significant aroma contributions to CW, imparting floral, clove-like, and fruity notes, respectively. Notably, ethyl hexanoate (fruity aroma) exhibited a remarkably high rOAV of 27.43 in CW, significantly surpassing its levels in the single-substrate fermentations. Lipid metabolism and the phenylpropanoid pathway were significantly activated in CW, facilitating the coordinated synthesis of esters and phenolic compounds. Sensory attribute network analysis further confirmed that CW possessed more pronounced “sweet”, “fruity”, and “floral” characteristics. Correlation analysis revealed significant relationships between volatile organic compounds (VOCs) and total soluble solids (TS), titratable acidity (TA), the TA/TS ratio, and metabolite levels, underscoring the close connections among physicochemical properties, precursor/intermediate metabolites, and flavor formation. Comprehensive analysis of non-volatile metabolites and flavor-associated VOCs revealed variety-specific characteristics and compounding effects, providing valuable insights for enhancing the quality of compound fermented beverages. Full article

Cider fermentation is strongly influenced by yeast metabolism, which determines both fermentation dynamics and aroma complexity. While Saccharomyces species remain the standard choice, increasing attention has been directed toward non-Saccharomyces yeasts such as Hanseniaspora uvarum, known for their high ester formation and positive impact on sensory attributes. In this study, three native H. uvarum strains were compared with Saccharomyces bayanus in cider production. Fermentation kinetics, physicochemical parameters, and volatile and sensory profiles were assessed. All H. uvarum strains depleted sugars effectively, but strain-specific differences were evident: Kr-4 exhibited the highest ethanol (4.92% v/v) and glycerol (2.88 g/L) production, while Kd-13 showed reduced fermentative vigor. GC–MS analysis revealed higher alcohols as the dominant volatiles, with 3-methyl-1-butanol and phenylethyl alcohol most abundant. The highest concentration of phenylethyl alcohol was found in cider fermented with H. uvarum Kd-13. Ester diversity was also strain-dependent, with H. uvarum Kd-13 producing increased levels of monoethyl succinate and ethyl phenylacetate. Sensory evaluation identified ciders produced with H. uvarum Kd-13 and Kr-4 as the most complex, whereas the control sample was perceived to have a lighter body and intensive acidity. These findings highlight significant strain-level variability within H. uvarum, underlining its potential for tailoring cider aroma and sensory quality. Full article

This study investigated the effect of storage time on the quality of low-sugar apple jams partially substituted with steviol glycosides (SGs). Apple jams were prepared with 0%, 10%, 20%, 30%, and 40% sugar replacement using highly purified SGs (95.1%). The jams were evaluated immediately after production and after 3 and 6 months of storage at 22 °C in the dark. Physicochemical analyses included dry matter, total soluble solids, vitamin C, total ash, pH, titratable acidity, malic acid, and color parameters (L*, a*, b*). Sensory and microbiological assessments were also carried out. During storage, the dry matter content significantly decreased from 41.4% (control) to 35.6% (40% SGs), while titratable acidity increased from 10.69° to 16.73° (p < 0.05), and pH values remained stable (3.15–3.29). Vitamin C content decreased significantly (from 0.56 mg/100 g to 0.19 mg/100 g; 33–66% degradation). The color of jams became lighter with increasing SG substitution (L* increased from 17.19 to 24.73; ΔE up to 9.66) and slightly darkened after storage (ΔL ≈ −1.0). Microbiological analysis confirmed complete safety, with total colony counts < 10 CFU/g and no presence of Listeria monocytogenes or coagulase-positive Staphylococcus. Sensory evaluation by a trained panel (10 assessors, aged 34–56 years, with similar training in fruit and vegetable preserve evaluation) showed that jams with 10–30% SG substitution maintained desirable apple aroma and sweetness, whereas higher SG levels enhanced metallic odor (0.12–0.95 c.u.) and bitterness (0.2–1.9 c.u.) while slightly reducing apple flavor intensity (p < 0.05). Despite these differences, all jams remained acceptable after 6 months of storage. Overall, replacing up to 40% of sucrose with steviol glycosides provided microbiological stability, controlled color changes, and acceptable sensory quality, supporting the production of low-sugar jams in line with clean-label and sustainability trends in modern food technology. Full article

The ‘Annurca’ apple, a traditional Italian cultivar protected by the “Melannurca Campana” EU PGI designation, undergoes a mandatory, traditional postharvest reddening process in a melaio. While essential for developing its characteristic flavor and color, this process can also lead to significant textural degradation, resulting in a mealy and soft fruit that conflicts with modern consumer expectations. This study investigated an integrated postharvest strategy to resolve this quality trade-off. We evaluated the sensory profile and consumer acceptance of ‘Annurca’ apples subjected to three treatments: traditional melaio reddening (Melaio), a 1-methylcyclopropene treatment alone (MCP), and a combined treatment of MCP followed by melaio reddening (MCP+Melaio). A panel of 534 consumers evaluated the apples for overall liking and the intensity of seven key sensory attributes. The results showed that the integrated ‘MCP+Melaio’ treatment was significantly preferred (Mean liking = 6.61) over both the traditional ‘Melaio’ (M = 5.91) and ‘MCP’ alone (M = 5.91) treatments. This preference was driven by a superior sensory profile that combined the high crunchiness and low mealiness of the MCP treatment with the high perceived aroma intensity and sweetness developed during the melaio phase. Furthermore, consumer segmentation analysis identified four distinct preference clusters, revealing that the integrated treatment’s success derived from its ability to satisfy the divergent priorities of the two largest segments: “Melaio Fans” (37%) and “Texture & Flavor Seekers” (35%). Our findings demonstrate that combining 1-MCP with traditional practices creates a synergistic effect, producing a high-quality apple that is texturally superior, aromatically intense, and has an extended sensory shelf-life. This integrated approach offers a scientifically validated and practical solution to enhance the quality and consistency of ‘Annurca’ apple production. Full article

Foliar fertilizers are efficient in enhancing nutrient utilization. This experiment aims to improve leaf physiological functions, enhance fruit quality, increase yield, and boost orchard productivity through the screening of foliar fertilizers suitable for apple trees. The 6-year-old apple trees of the ‘Snick’ were used as experiment material. The results of measurements amino acids, calcium, boron, and potassium indicate that different foliar fertilizers can improve fruit quality and aroma by enhancing leaf physiological functions. In apple fruit, amino acid foliar fertilizer increased the tartaric acid content by 44.26%. Calcium foliar fertilizer resulted in a 32.39% increase in vitamin C, a 19.71% increase in sucrose compared to the control, with a total aroma substance increase of 13.41%. Boron foliar fertilizer elevated flavonoid content in the peel to 3.67 mg·g⁻¹, a 70.69% increase over the CK. Potassium foliar fertilizer significantly improved fruit appearance, phenolic substances in the peel, soluble protein content by 25.39%, and glucose content by 55.91%. Therefore, mineral source fulvic acid potassium foliar fertilizer was demonstrated the best overall effect, effectively enhancing fruit quality and flavor. These results provide a theoretical basis and scientific reference for improving apple quality. Full article

Apple fruit size affects market value, yet its impact on biochemical and sensory traits is poorly understood. This study provides the first comprehensive metabolic profiling of peel and flesh across five cultivars, including red-fleshed ‘Baya Marisa’ and four white-fleshed cultivars (‘Opal’, ‘Red Boskoop’, ‘Crown Prince Rudolf’, and ‘Topaz’), in two size groups: large (>70 mm, Class I) and small (55–70 mm, Class II). Sugars and organic acids varied by cultivar but not consistently by size. White-fleshed small apples had higher flesh phenolics, suggesting a dilution effect, while ‘Baya Marisa’ showed no size-related phenolic differences, indicating potential genetic influence. VOCs were mainly aldehydes, with cultivar-specific differences outweighing size effects. Fruit maturity and controlled-atmosphere storage likely limited ester production. These findings demonstrate that fruit size influences certain biochemical traits in a cultivar-dependent manner. This study’s novelty lies in combining tissue-specific metabolite profiling with size comparisons across multiple cultivars, providing practical insights for breeders, nutritionists, and the fruit industry. This work supports size-specific quality assessment and valorization of smaller apples for fresh consumption and processing, challenging conventional market classifications based solely on size. Full article

The ‘Annurca’ apple, an EU Protected Geographical Indication product, undergoes a mandatory post-harvest reddening in the ‘melaio’. This traditional practice enhances color and aroma but initiates detrimental textural degradation, creating a paradox where key quality attributes develop in conflict. This study aimed to characterize the sensory evolution of ‘Annurca’ apples during extended cold storage and its impact on consumer preference. A cohort of 551 untrained consumers evaluated the sensory profile at seven time points over a 221-day cold storage period. Multivariate data analyses were employed to identify preference drivers and define consumer segments. Consumer overall liking and market acceptability followed a significant non-linear, U-shaped trajectory, declining from an initial high (89.4% acceptability) to a minimum at day 159 (46.6% acceptability), before partially recovering. This trend inversely correlated with a peak in perceived mealiness, while hardness and crunchiness remained stable. Juiciness and aroma intensity were consistently identified as powerful positive liking drivers, whereas mealiness was the most significant and consistent negative driver. Sweetness’s importance as a preference driver significantly increased over storage time. Cluster analysis on highly rated samples revealed three distinct consumer preference profiles, challenging the traditional notion of a single ideal ‘Annurca’ apple. This study deconstructs the ‘melaio’ paradox, demonstrating that sensory evolution is a dynamic process defined by a trade-off between flavor development and textural decay. The findings provide a data-driven framework for optimizing the commercial strategy for this unique PGI cultivar, suggesting the need to mitigate mealiness and develop targeted marketing strategies for distinct consumer segments. Full article

This study explored the use of fruit- and herb-based powders as fortifying agents in soy- and oat-based beverages. Developed using a New Product Development approach, the powders were derived from underutilized plants rich in bioactives but with limited sensory appeal. Formulations included powders from both widely available fruits, such as apple and pear, chosen for their accessibility and economic relevance, and less commonly consumed fruits, such as Japanese quince, rosehip, and rhubarb, which are often discarded due to sour or astringent flavors. Processing these into powders helped mask undesirable sensory traits and enabled incorporation into beverage matrices. Physicochemical analyses confirmed their technological suitability, while high polyphenol content indicated potential health benefits. Importantly, no process contaminants (furfural, 5-hydroxymethyl-L-furfural, and acrylamide) were detected, supporting the powders’ safety for food use. The integrated application of an electronic tongue and nose enabled objective profiling of taste and aroma. The electronic tongue distinguished taste profiles across formulations, revealing matrix-dependent effects and interactions, particularly with trehalose, that influenced sweetness and bitterness. The electronic nose provided consistent aroma differentiation. Overall, the results highlight the potential of these underutilized plant powders as multifunctional ingredients in plant-based beverage development. They support product innovation aligned with consumer expectations for natural, health-promoting foods. Future work will include sensory validation with consumer panels. Full article

The increasing interest in fibre-enriched and functional bakery products has led to the exploration of novel plant-based ingredients with both technological functionality and consumer acceptance. This study evaluates the effects of incorporating flours derived from apple (Malus domestica cv. Oberländer Himbeerapfel), sweet chestnut (Castanea sativa), horse chestnut (Aesculus hippocastanum), and red, sessile, and pedunculate oak (Quercus rubra, Q. petraea, and Q. robur) into wheat bread at 5%, 10%, and 15% substitution levels. The impact on crumb structure, crust colour, textural parameters (hardness, adhesiveness, springiness), and sensory attributes was assessed. The inclusion of apple and sweet chestnut flours resulted in a softer crumb, lower adhesiveness, and higher sensory scores related to flavour, aroma, and crust appearance. In contrast, higher levels of oak- and horse-chestnut-derived flours increased crumb hardness and reduced overall acceptability due to bitterness or excessive density. Apple flour preserved crumb brightness and contributed to warm tones, while oak flours caused more intense crust darkening. These findings suggest that selected non-traditional flours, especially apple and sweet chestnut, can enhance the sensory and physical properties of wheat bread, supporting the development of fibre-rich, clean-label formulations aligned with consumer trends in sustainable and functional baking. Full article

Fresh apple pulp from the Granny Smith variety was used at different levels (5–15% w/w) for yogurt production. Color, texture, microstructure, aroma, and sensory analyses were used to evaluate the effect of the apple pulp on the main characteristics of yogurt. Yogurts with apple pulp presented a lower brightness (L*) and an increased redness (a*) and yellowness (b*), which were significantly affected by the apple pulp concentration. The texture analysis revealed an improved consistency and reduced syneresis, leading to a creamier and more stable product. The aroma profile of yogurts was enriched, presenting higher ester contents. Confocal laser scanning microscopy showed that the incorporation of modest quantities of apple pulp resulted in the formation of initially denser networks, while at elevated levels, an enhanced microscopic phase separation occurred. A 5% apple pulp addition achieved a balance between enhancing flavor and texture retention while maintaining high overall acceptability, as was also confirmed by the sensory evaluation. Full article

Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods. Fifty-two aroma-active compounds were screened and identified by aroma extract dilution analysis (AEDA) coupled with gas chromatography with olfactometry (GC/O). The contents and the odor activity values (OAVs) of 49 aroma-active compounds were determined. Acetic acid was the predominant aroma compounds in both berries. Meanwhile, the key aroma compounds in both berries were (E)-2-nonenal, (Z)-4-heptenal, 3-methyl-2,4-nonanedione, hexanal, etc., which were lipid derivatives. Natural drying promoted the formation of some aldehydes that exhibited green and fatty notes. Hot-air drying facilitated the production of ketones with hay-like and cooked apple-like odor attributes due to the thermal reaction. The fatty acid patterns between naturally dried and hot-air-dried red goji berries differed not significantly and were dominated by linoleic acid, oleic acid, palmitic acid, etc. The knowledge of the impacts of different drying processes on the aroma quality in red goji berries is beneficial for the quality control and optimization of dried red goji berries. Full article

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to increase the phenolic content in cider. Apple juice from Jonagold apples was divided into a control and three treatment groups. Control cider was fermented with 100% apple juice, while treatments were prepared with different additions of apple pomace to the apple juice. Ciders were fermented for 14 days, followed by chemical and sensory analysis. Ciders with apple pomace addition contained 31–61% higher phenolic compound concentrations than the control. The addition of apple pomace modified the volatile profile of the ciders. Treatment ciders contained higher concentrations of isoamyl alcohol, phenylethyl alcohol, and ethyl acetate, and lower concentrations of acetaldehyde. Ciders with apple pomace addition exhibited lower levels of astringency and sourness, and higher bitterness levels compared to the control. There was no difference in aroma perception and taste acceptance between the ciders. This study demonstrates the potential of apple pomace addition as a cidermaking technique for phenolic compound extraction and sensory profile modification. Full article

‘King of the North’ (‘KON’), as a cold-hardy grape, has many advantages, such as tolerance to a wide range of soil conditions and harsh winter climate. Due to the adapting demand of North Dakota’s fruit and wine industry, optimized quality of wine from regionally productive grapevines is required. In this study, yeast strain, one of the primary fermentation tactics, was tested on ‘KON’ grapes. Five different commercial yeast strains, including 71B, EC1118, Maurivin B, Rhône 4600, and W15, were added to initiate fermentation. The analysis of grape must characteristics and the fermentation dynamic changes indicated a high correlation between color and acid metrics. Yeast strains have influenced the color dynamic changes and fermentation process. The panelist sensory evaluations confirmed that yeast strains contributed differently to the perceived aromas and flavors within ‘KON’ wines. Rose, apple, grape, and apricot aromas were distinguished in ‘KON’ wines. The lemon taste was the dominant flavor detected in ‘KON’ wines. However, wines were also varied based on the extent of the aroma or taste observed. Therefore, exploring the use of different yeast strains for fermentation provides information for further application to cold-hardy grape cultivars and other high-acid fruit, aiding winemakers in using North American grapes with diverse fruit chemistry. Full article