Search Results (305)

Plant-based “milks” have gained increasing attention as functional beverages due to their nutritional properties, consumer acceptance, and potential for probiotic fermentation. Lactose intolerance, milk allergies, and growing interest in sustainable plant-based diets have contributed to the rapid expansion of nut-based beverage (NBBs) markets. This review summarizes recent advances in processing and nutritional characteristics of NBBs as dairy alternatives. Although rich in bioactive compounds, including antioxidants, minerals, unsaturated fatty acids, and vitamins, NBBs generally exhibit lower nutritional density than bovine milk, particularly in protein content and mineral bioaccessibility due to antinutritional compounds present in plant matrices. Fermentation with lactic acid bacteria (LAB) can confer probiotic properties, increase the bioaccessibility of bioactive compounds, and improve sensory properties by reducing off-flavors and promoting the formation of desirable aromas. Pistachio- and almond-based beverages generally exhibit more consistent fermentation performance, favoring probiotic growth and sensory improvement, whereas coconut- and walnut-based milks often require additional stabilization strategies due to limited emulsifying capacity or oxidative instability. Overall, fermented NBBs represent a promising category of functional foods with increasing technological and nutritional relevance. Future research should focus on optimizing starter cultures and processing conditions, improving scalability and industrial feasibility, and elucidating microbial/matrix interactions through integrated omics approaches. Full article

This study integrated sensory evaluation, volatile profiling (HS-SPME/GC × GC-Q-TOF-MS) and non-volatile profiling (UHPLC-Orbitrap-MS), and multivariate analysis to characterise 13 Sun-Dried Green Tea samples from Xishuangbanna, Yunnan, China. A total of 230 volatile and 226 non-volatile compounds were identified, and metabolite profiles were more similar among geographically adjacent production regions. Based on the intensity of the floral–fruity aroma, the samples were classified into three groups: strong, relatively strong, and pure, with a weak floral–fruity aroma. The strong floral–fruity group, comprising samples from Mengla and vicinity, contained high levels of Nonanal, Decanal, 2-pentylfuran, benzaldehyde, cis-linalool oxide, safranal, and 6-methyl-5-hepten-2-one. The moderately rich floral–fruity group, consisting of high-altitude Menghai samples, exhibited significantly higher levels of limonene, linalool, p-cymene, β-myrcene, γ-terpinene, terpinolene, and α-terpinene, compounds with both floral and woody attributes. Menghai and vicinity samples were characterised by higher levels of proanthocyanidins, hydrolyzable tannins, and amino acids, which account for their pronounced astringency and sweet aftertaste. In contrast, samples from Mengla and the vicinity exhibited higher levels of Myricetin 3-O-glucoside, Isoschaftoside, and Epigallocatechin 3-O-(3-O-methylgallate). Key differential compounds revealed that multiple environmental factors drive distinct metabolite profiles, which may underlie the regional quality difference of Sun-Dried Green Tea. These findings provide a theoretical reference for production improvement and market guidance. Full article

Supplemental light spectrum strongly influences crop physiology, quality, and marketability in controlled-environment horticulture. This study evaluated greenhouse-grown basil (Ocimum basilicum L.) under natural daylight supplemented with 250 µmol m⁻² s⁻¹ of multi-band WHITE or narrow-band RED, GREEN, and BLUE LEDs, compared with non-supplemented controls (CNT). Diurnal gas exchange, cumulative photosynthetic activity, quality, sensory traits, and productive responses were assessed to identify spectrum-specific effects. WHITE supplementation produced the highest net photosynthesis (P_n) throughout the photoperiod, increasing carbon assimilation by up to 90% during active supplementation compared with CNT, while improving stomatal–photosynthetic coordination and titratable acidity. BLUE light promoted the highest stomatal conductance and transpiration, whereas RED induced faster stomatal closure without affecting the plant’s final biomass. GREEN supplementation showed intermediate physiological responses while enhancing fresh biomass, leaf brightness, and greenness. Spectral treatments significantly affected chlorophyll content, colorimetric parameters, sensory descriptors, aroma typicity, and texture, although antioxidant activity and overall consumer acceptability remained largely stable. WHITE and CNT samples achieved the highest sensory appreciation, while BLUE supplementation increased bitterness and reduced aromatic typicality. Overall, no single spectrum optimized all production objectives. WHITE provided the most balanced strategy for maximizing photosynthetic efficiency and premium-quality traits, whereas RED, GREEN, and BLUE offered more specialized benefits related to biomass increase, visual quality, or pigmentation. These findings highlight precision spectral management as an effective tool for tailoring basil production to specific agronomic and commercial targets in protected cultivation systems. Full article

Fermentation is a foundational process that has historically underpinned the development of global civilizations. By extending the shelf life of perishable ingredients while enhancing flavor, nutrition, and bioactive properties, fermentation has provided the food security necessary for societies to flourish. Traditionally, these processes utilized locally available raw materials—such as milk, cereals, fruits, and vegetables—to produce a diverse array of non-alcoholic, alcoholic, and functional foods. This review explores the evolution of prominent ancient fermentation products and the contemporary movement to revive their authentic sensory profiles, including unique aromas and textures. Furthermore, it examines the transition from traditional artisanal methods to modern industrial production, where the use of standardized starter cultures and precise process parameters ensures product uniformity for the global market while employing precision fermentation to improve traditional fermentation products. By bridging ancestral wisdom with modern food science, this review highlights the enduring relevance of fermentation in the current food landscape. Full article

Consumer perception and sensory satisfaction play a critical role in shaping sustainable food consumption patterns, purchase intention, and repeat purchasing behavior within modern food systems. This study evaluated the physicochemical and sensory attributes of five imported mango cultivars (Tommy Atkins, Kent, Palmer, Osteen, and Sindhri) sold in Florence, Italy, to examine how quality characteristics influence consumer acceptance and sustainable food choice behavior. Physical and chemical analyses included fruit weight, peel color, firmness, total soluble solids, titratable acidity, and pulp characteristics. Sensory evaluation was conducted using a trained panel to assess visual appearance, sweetness, sourness, aroma, juiciness, texture, pleasantness, naturalness perception, overall judgment, and purchase intention before and after consumption. Significant differences were observed among cultivars for several quality and sensory parameters. Sindhri exhibited the highest sweetness and strong consumer acceptance, while Palmer achieved the highest overall judgment and purchase intention after tasting. Kent demonstrated superior visual color and firmness attributes, whereas Tommy Atkins showed higher fibrousness and lower overall consumer acceptance. The findings demonstrate that sensory characteristics are strongly associated with consumer perceptions and purchase intentions, underscoring the importance of cultivar-specific quality profiling in sustainable food marketing strategies. Understanding consumer-oriented quality preferences may support more sustainable imported fruit supply chains by improving consumer satisfaction, reducing dissatisfaction-related food waste, and enhancing sustainable consumption patterns in the growing Italian tropical fruit market. Full article

Tenate cheese is a traditional Mexican pressed semi-hard cheese made from raw cow’s milk and wrapped in palm fiber. The characterization of this cheese remains scarce. This study presents an exploratory characterization of a single production batch of traditional Tenate cheese obtained from one artisanal producer, providing preliminary information on its physicochemical, microbiological, and proximate analyses, combined with consumer evaluation. The latter was analyzed using hierarchical cluster analysis (HCA) as an exploratory segmentation tool. Tenate cheese was characterized as a semi-hard cheese with active lactic fermentation, a lactic aroma, acidic and umami flavors, and a firm, granular texture. Microbiological analyses showed the absence of coliforms, enterobacteria, and Staphylococcus aureus among the microorganisms evaluated, whereas yeast counts exceeded the regulatory limit. As major foodborne pathogens were not included in the microbiological assessment, the overall microbiological safety of the product could not be confirmed. A total of 318 consumers from Aguascalientes (AGS, n = 149) and the Guadalajara Metropolitan Area (GMA, n = 169) evaluated the product using hedonic and Just-About-Right scales. Consumers from AGS reported significantly higher liking scores than those from GMA. Penalty analysis identified insufficient softness as the main attribute associated with lower liking in AGS, whereas low flavor intensity and weak aftertaste reduced acceptance in GMA. Hierarchical cluster analysis (HCA) identified three consumer segments in each location, revealing distinct preference patterns linked to regional expectations. The main contributions of this study are threefold. First, it contributes to the limited scientific knowledge available on Tenate cheese by providing a comprehensive characterization of the analyzed sample. Second, it shows that consumer acceptance differed between two regional markets, comparing two university-affiliated consumer groups, highlighting the value of consumer segmentation for product positioning. Third, it proposes and applies an integrated framework combining physicochemical, microbiological, nutritional, sensory, and consumer segmentation analyses that can be applied to the study of other artisanal cheeses. Full article

Durio zibethinus Murr., commonly known as durian or the “King of Fruits,” is prized for its strong aroma, spiny rind, and unique flavor. With global demand rising, it has become a key export, especially for Thailand, which led the market in 2024 with US$4.4 billion in revenue. However, breeding efforts are hindered by limited genetic diversity research, long generation times, and environmental sensitivity. These challenges are compounded by weak enforcement of intellectual property protections under Thailand’s Plant Variety Protection Act (PVP), which limits incentives for breeders. To address this, Thailand has turned to Geographical Indications (GIs) to protect and promote region-specific varieties. By 2024, 17 GI designations were granted across 16 provinces, including the notable Monthong durian from Pakchong in Nakhon Ratchasima. Although classified under the Monthong group, genetic similarity was observed, while notable phenotypic variation exists among varieties. These differences may be attributed to specific agronomic or genetic traits, warranting investigation into the cultivation characteristics that influence consumer-related qualities and preferences. Strengthening supply chain standards through good agricultural practices, GIs, genetic profiling, and international certification, combined with the adoption of modern molecular breeding tools including marker-assisted selection, genomic selection, and CRISPR/Cas9, would support sustainable innovation, improved farmer revenues, and long-term global competitiveness in the durian industry across Southeast Asia. Full article

European plum (Prunus domestica L.) breeding for competitive production increasingly requires donor parents that combine attractive, market-oriented fruit quality with stable trait expression. This study evaluated a set of 36 phenotypically highly different cultivars from the germplasm collection maintained at the Research and Breeding Institute of Pomology Holovousy Ltd. (the Czech Republic). First, genetic analyses based on SSR marker data were performed to assess the diversity and kinship relationships within the selected collection of plum varieties. Several parentage combinations were successfully identified for cultivars with previously undocumented origins. Population-level analyses confirmed broad genetic diversity and separated the collection into four genetically distinct groups. Phenotypes were obtained on fruits ripened on trees from a non-irrigated orchard on myrobalan rootstock over five consecutive years (2019–2023). Pomological and related quality traits were recorded using nine-point UPOV-based rating scales together with instrumental measurements. The dataset included fruit size and shape descriptors, skin and flesh color, wax bloom, soluble solids (°Brix), firmness, bruising resistance, stone separability, and sensory attributes (flavor, aroma, juiciness, texture, and acidity). Interannual variability was quantified using coefficients of variation, and relationships among traits were explored using Pearson correlations. The results revealed broad phenotypic diversity among the individual varieties and also their genetic groups. Finally, phenotypes were associated with genotypes, and the most genetically determined traits were identified. Multi-year stability profiling supported the identification of candidate elite donor cultivars that combine favorable attributes for the fresh market and/or traits relevant to processing. These findings provide a practical pre-breeding shortlist and quantitative trait targets to support crossing design and selection under central European conditions. Full article

Background: German chamomile (Matricaria chamomilla L.) and Roman chamomile (Chamaemelum nobile (L.) All.) are widely consumed botanical materials increasingly used in nutraceuticals and functional foods. Although both are marketed as “chamomile”, they differ in phytochemical composition, sensory profile, and potential health-promoting properties. This review compares both species as dietary and functional ingredients. Methods: This narrative review summarises current evidence on the botanical characteristics, phytochemical profiles, dietary forms, biological activities, safety aspects, and functional food applications of M. chamomilla and C. nobile, with emphasis on species-specific differences relevant to nutritional use and formulation. Results: German chamomile is more extensively characterised and is particularly rich in apigenin-related flavonoids, luteolin derivatives, α-bisabolol, and matricin-derived chamazulene, which are associated with antioxidant, anti-inflammatory, calming, gastrointestinal, and metabolic effects. Roman chamomile is distinguished by an ester-rich essential oil profile and sesquiterpene lactones, including nobilin derivatives, which contribute to its characteristic aroma and complementary biological potential. Chamomile preparations differ substantially depending on species, extraction method, processing conditions, and food matrix, indicating that infusions, extracts, powders, and essential oils are not nutritionally equivalent. Conclusions: German and Roman chamomile should not be treated as interchangeable botanical ingredients. Their species-specific phytochemical profiles, sensory properties, and formulation behaviour should guide their application in nutraceuticals and functional foods. Future studies should focus on bioavailability, matrix interactions, clinical validation, and improved standardisation of chamomile-derived preparations. Full article

Postharvest quality deterioration of Korla fragrant pear (Pyrus sinkiangensis Yu) severely constrains its market value, yet the regulatory role of preharvest soil management in shaping postharvest performance remains poorly understood. Although green manure is widely adopted to ameliorate orchard soil degradation, species-specific modulation of postharvest storage trajectories and the quantitative fidelity of soil-to-fruit nutrient transmission have rarely been resolved for climacteric pear species. This study investigated how green manure species modulate fruit quality at harvest and during postharvest storage life and their underlying soil–fruit linkages. Three preharvest treatments were imposed, as follows: control (CK), sweet clover (CM), and alfalfa (MX). Fruits were harvested and stored at 4 °C, with samplings at 1, 5, 10, 15, and 20 d. A critical quality transition was identified at 15 d, characterized by the concurrent peaking of soluble sugars, organic acids, vitamin C, and anthocyanins alongside an optimal sugar–acid ratio. Beyond this inflection point, CM and MX diverged markedly: CM enhanced soluble sugar accumulation, anthocyanin retention, and ester volatile production—most notably hexyl acetate, which increased over 14.4-fold—thereby generating a pronounced fruity aroma bouquet. Conversely, MX sustained higher amino acid and vitamin C levels and conferred superior late-storage stability, evidenced by a three-fold lower coefficient of variation in the sugar–acid ratio relative to CK. Partial-least-squares structural equation modeling (PLS–SEM) revealed soil fertility as the principal exploratory associative factor of fruit quality, but the fidelity of soil-to-fruit transmission was species-dependent. MX exhibited the highest observed associative strength (R² = 0.971), whereas CM exhibited attenuated transmission fidelity (R² = 0.777), with network analysis further indicating that CM exhibited divergent associative patterns of key soil–fruit correlations. These findings suggest that green manure identity is linked to postharvest quality through divergent soil–fruit coupling pathways: alfalfa shows nutrient transmission efficiency and stabilizes nutritional quality, whereas sweet clover promotes sugar-aroma accumulation at the cost of reduced soil–fruit conversion fidelity. Species-specific green manure selection thus offers a viable strategy for targeted modulation of postharvest traits in Korla fragrant pear. Full article

Beyond nutrition, taste quality is a key quality trait driving the global popularity of Agaricus bisporus. This study systematically investigated non-volatile taste-related metabolite dynamics in caps and stipes during fruiting body development using non-targeted metabolomics. Among 1358 identified metabolites (974 in caps, 997 in stipes), 328 taste-related metabolites were screened. Applying screening criteria of VIP > 1, p < 0.01, and fold change ≥ 2 or ≤ 0.5, 492 and 446 differentially accumulated metabolites (DAMs) were identified in cap and stipe during fruiting body development, respectively. Cross-tissue comparison revealed 975 tissue-specific DAMs between cap and stipe across all developmental stages. Notably, 127 and 116 taste-related DAMs in cap and stipe, respectively, exhibited seven distinct accumulation profiles. Key umami-related compounds, aroma precursors, and antioxidants peaked in cap tissue at stage 3 (closed cup stage), suggesting a preliminary optimal harvest timing for market-quality mushrooms based on metabolic profiling of non-volatile taste-active compounds. Organic acids and nucleotides were more abundant in immature stages, while phosphorylated six-carbon sugars showed stipe-dominant accumulation at middle–late stages. Notably, all taste-related conclusions are inferred from non-volatile metabolite characterization rather than direct sensory measurements. KEGG pathway enrichment highlighted that taste-related metabolites primarily shaped taste via amino acid biosynthesis, cofactor metabolism, lysine biosynthesis, and nucleotide pathways. These insights provide a metabolic foundation for optimizing cultivation strategies and enhancing product quality in Agaricus bisporus. Full article

The Protected Denomination of Origin (PDO) and Protected Geographic Indication (PGI) labels were established to legally protect traditional cheeses, particularly those derived from small ruminants’ milk, through the definition of strict production standards. Nevertheless, the impact of certification has often fallen short of initial expectations in terms of sector valorisation and rural development. Increasing the economic sustainability of traditional small ruminants’ raw milk cheeses requires scaling without compromising their distinctive identity. In this context, increasingly stringent regulations on the hygiene and disinfection practices associated with milk refrigeration have significantly affected the characteristic properties of these cheeses, which are largely shaped by traditional manufacturing practices and the indigenous milk microbiota. This review synthesises distinctive attributes of Spanish and Portuguese PDO/PGI cheeses and emphasises the roles of cardoon (Cynara spp.) extracts and small ruminants’ raw milk microbiota in influencing the proteolysis, lipolysis, texture and flavour of such cheeses. Variability in cardoon ecotypes, enzyme activity, and microbial composition strongly affects cheese texture, aroma, and safety. Key challenges include inconsistent coagulant quality, the hygienic constraints associated with raw milk, regulatory limitations, and restricted market access. This review outlines strategies to address these challenges, including the standardisation and selection of elite cardoon ecotypes, improved milk hygiene practices, the development of tailored starter and non-starter cultures, and risk-based regulatory approaches. These measures are crucial to preserve authenticity while ensuring safety and economic resilience, thereby reinforcing the role of Iberian PDO/PGI cheeses in sustaining small ruminant dairy systems and rural economies. Full article

Cultivar portfolio decisions and postharvest quality management in Kazakhstani fresh apple markets are made without locally validated consumer sensory benchmarks, limiting producers’ and breeders’ ability to align product design with regional consumer expectations. This exploratory study develops and pilot-tests a consumer sensory evaluation framework for fresh apple cultivars among young adults in an urban Kazakhstani context. Twenty-eight untrained adults evaluated firmness, crispness, juiciness, mealiness, sweetness, acidity, and aroma, alongside overall liking, using a 100 mm unstructured line scale, with reference-based calibration and triangle discrimination tests. Discrimination accuracy was high (96.4%; p < 0.001; d′ = 2.59), with no evidence of systematic anchoring bias, though this cannot be fully ruled out given the study design. Significant cultivar differences were observed for seven attributes (p < 0.01), with aroma showing no significant variation (p = 0.265). Crispness (⍴ = 0.44), sweetness (⍴ = 0.43), and juiciness (⍴ = 0.41) were the attributes most strongly and positively associated with overall liking, while mealiness exerted a negative influence (⍴ = −0.36). Exploratory factor analysis revealed three latent sensory dimensions—texture, taste, and aroma—explaining 71.22% of variance. Sex-based differences were limited to mealiness, acidity, and aroma. Given the small sample size and the absence of instrumental physicochemical measurements, these findings should be interpreted as exploratory and hypothesis-generating rather than definitive. As one of the first consumer sensory evaluation frameworks piloted in a Kazakhstani population, this study provides preliminary insights and a methodological foundation for future, larger-scale research on cultivar selection, postharvest management, and consumer-oriented product development. Full article

Polishing enhances the appearance and market competitiveness of rice. To better understand the effect of polishing on rice flavor, volatile flavor compounds in polished rice (PR), unpolished rice (UR), cooked polished rice (CPR), and cooked unpolished rice (CUR) were examined using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The results revealed fourteen volatile flavor compounds displayed significant differences in abundance, with eight of these compounds potentially contributing to the overall flavor profile based on their volatility and reported odor characteristics. Among these compounds, only eicosane and hexanal were detected in uncooked rice, whereas acetophenone, hexadecanol, dodecane, and octadecane were unique to CUR. Four compounds were associated with aroma notes reminiscent of flowers, wax, and almond, among others. However, nonanal and nerol were common in both cooked rice samples, and they may contribute to a sweet-like aroma in cooked rice. These findings illuminate the changes in volatile composition, offer insights to prevent over-polishing, and inspire further research toward producing rice with potentially improved aroma profiles. Full article

Variations in sweetness and bitterness among Madhuca longifolia flowers strongly influence their processing value and market acceptance, yet the chemo-diversity underlying these traits remains poorly characterized. This study aimed to unravel accession- and stage-specific differences by integrating physico-biochemical, elemental, and metabolic profiling across thirteen accessions (BM-1 to BM-13) from BUAT, Banda. Sensory and textural evaluations revealed wide diversity, with BM-5 displaying superior sweetness and aroma, whereas BM-6, BM-7, and BM-10 were differentiated by firmness, elasticity, and gumminess. Biochemical analyses across flower development showed that BM-5 consistently maintained higher sugars and β-carotene, while BM-1 exhibited marked reductions in sugars and total phenolics content; meanwhile, antioxidant activity increased with maturity, with BM-5 remaining the most stable. ICP-MS elemental analysis confirmed BM-5 as mineral-rich compared with lower-performing accessions. GC-MS metabolomic profiling of contrasting accessions (BM-1 and BM-5) across stages identified 303 volatile and semi-volatile metabolites, and multivariate analyses (PCA, VIP, volcano plots, pathway enrichment) revealed distinct stage- and accession-dependent patterns. Mature BM-5 was enriched in fermentation- and aroma-related metabolites such as melibiose, furfural, 5-HMF, and furaneol, whereas BM-1 accumulated defense-linked compounds including catechol, benzyl nitrile, and maltol. Overall, the integrated chemo-diversity landscape identifies BM-5 as a superior accession with high processing potential and value-addition prospects. Full article