Search Results (577)

Increasing consumer demand for healthier and clean-label meat products, together with health concerns over synthetic antioxidants, has driven interest in natural alternatives. In this context, tannin-rich extracts were evaluated as functional ingredients to improve the quality and shelf life of beef patties. The effect of two different tannin-rich extracts, each tested at three different concentrations (0.005%, 0.02%, and 0.04% w/w), was investigated in beef patties. Obtained results were compared with a commercial rosemary extract (0.2% w/w) and an untreated control. Natural antioxidant supplementation significantly reduced lipid oxidation during refrigerated storage, limiting malondialdehyde (MDA) formation. At the end of the 7-day storage period, the control sample exhibited the highest thiobarbituric acid reactive substance (TBARS) value of 2.99 ± 0.01 mg MDA/kg, whereas treated samples showed markedly reduced oxidation (0.34–0.97 mg MDA/kg), with tannin-rich extracts presenting greater antioxidant efficacy with respect to rosemary extract (p < 0.001). The natural compounds also effectively inhibited hexanal formation and delayed the accumulation of 1-octen-3-ol compared with the control (p < 0.001). Moreover, all extracts enhanced meat redness, as indicated by higher CIELAB a* values, while no significant effects (p > 0.05) were observed on texture, microbial growth, or overall sensory acceptance. These results highlight tannin-rich extracts as promising natural antioxidants for improving oxidative stability and extending the shelf life of beef patties. Full article

Wine represents one of the most complex food matrices from a sensory perspective, as its appreciation emerges from the interaction between chemical composition, perceptual mechanisms, and contextual influences. Contemporary research in oenology and sensory science increasingly recognizes wine evaluation as an integrated perceptual event shaped by cognition, memory, and affect, rather than a simple response to aroma or flavor cues. Live music is widely used in hospitality settings to enhance consumer experience; however, its specific influence on wine appreciation and emotional responses remains insufficiently explored, particularly in real-world contexts. This study investigates how two contrasting musical atmospheres—melancholic/relaxing and upbeat/motivational—modulate hedonic evaluations and emotional profiles during public wine tastings, compared with a no-music condition. Data were collected across five live tasting events (5 Wednesdays of Emotions) using structured questionnaires that included hedonic ratings and multidimensional emotional measures. Statistical analyses were conducted using non-parametric tests, meta-analytic p-value combination, and cumulative link mixed models for ordinal data. The presence of music significantly enhanced overall wine appreciation compared to the silent condition, although the magnitude and direction of the effect varied across individuals and musical styles. Upbeat/motivational music generally produced stronger and more consistent increases in liking than melancholic/relaxing music. Emotional responses—particularly positive surprise—emerged as key mediators of hedonic improvement and showed strong associations with overall liking. Preference profiling revealed distinct response patterns, indicating that auditory modulation of wine perception is not uniform across consumers. These findings support a crossmodal interpretation in which music shapes wine appreciation primarily through emotion-based and expectancy-related mechanisms rather than through direct sensory enhancement. By demonstrating these effects in ecologically valid tasting environments, the study highlights the role of auditory context as a meaningful component of multisensory wine experiences. Full article

Olive leaves, a by-product of the olive oil industry, represent an interesting underutilized raw material for the preparation of herbal teas. However, processing conditions, particularly drying methods, may strongly influence their chemical and sensory quality. This study aimed to evaluate the effect of air drying (AD) and microwave drying (MWD) on the phenolic content, antioxidant capacity, volatile aroma compounds, sensory profile, and consumers’ acceptability of olive leaf herbal teas. Olive leaves were subjected to AD (50 °C, 3 h) and MWD (400 W, 4 min), and infusions were prepared. Total phenolic content (TPC) and antioxidant capacity (AC) were evaluated spectrophotometrically, volatile compounds were analyzed by HS-SPME-GC-MS, and sensory characteristics were assessed through descriptive sensory analysis and consumers’ acceptability test. MWD significantly increased TPC compared to AD; however, this increase was not proportionally reflected in AC. The drying methods influenced the volatile profile of herbal teas, with AD showing a higher amount of alcohols, esters, and terpenes associated with green and floral notes, whereas MWD showed a major content of aldehydes and ketones linked to fruity notes. Sensory analysis confirmed these differences; moreover, MWD herbal teas were more bitter and astringent, and consumer tests showed a clear preference for herbal teas produced from AD leaves. Overall, the results highlight the key role of drying methods in shaping the chemical and sensory attributes of olive leaf herbal tea, suggesting air drying to be the most suitable process for producing a sensorially acceptable product. Full article

The increasing demand for plant-based alternatives, driven by veganism, lactose intolerance, and greater health consciousness, has intensified research into dairy-free frozen desserts. This study investigates the development of a plant-based ice cream alternative utilizing oleosomes extracted from sunflower seed kernels as natural emulsifiers, eliminating the need for synthetic additives. Oleosomes were obtained through aqueous extraction from raw kernels, incorporated into emulsions in three levels (0, 12, and 24%), and combined with sunflower seed oil, tahini, date paste, and water to create the ice cream (IC) formulations. The physicochemical properties of three formulations of a sugar-free frozen dessert were studied. Physicochemical analyses assessed nutritional value, color (CIELab), melting time, stability, overrun, viscosity, and texture profile (TPA). Sensory evaluation was conducted using a hedonic test to assess the impact of tahini type (sunflower seed tahini or pumpkin seed kernel tahini) on the product acceptance. Results showed that higher oleosome content improved emulsion stability and melting resistance, while also producing a softer (30.74 ± 0.28 N), less adhesive (1.87 ± 0.20 mJ) texture, suitable for plant-based ice cream. Sensory analysis revealed a clear preference for the pumpkin tahini formulation, which scored 8.21 ± 0.62 for overall appreciation. The findings demonstrate that the addition of oleosome might improve textural attributes of the products, while the consumer preference could also be influenced by the type of tahini involved in the formulation. However, further studies are necessary to corroborate the proposed interaction mechanisms of ingredients. Full article

The demand for clean-label functional foods has increased interest in natural polysaccharides with health benefits. Acemannan, an O-acetylated glucomannan from Aloe vera, possesses antioxidant, immunomodulatory, and prebiotic activities, but its performance in fat-based systems is not well understood. This study examined the incorporation of acemannan into dark chocolate at 1% and 5% (w/w) and its effects on physicochemical, rheological, antioxidant, and sensory properties. Particle size distribution remained within acceptable limits, though the 5% sample showed a larger mean size and broader span. Rheological tests confirmed shear-thinning behavior, with the higher concentration increasing viscosity at low shear and reducing it at high shear. Antioxidant activity measured by the DPPH assay showed modest improvement in enriched samples. Consumer tests with 30 panelists indicated a strong preference (89%) for the 1% formulation, which maintained a smooth mouthfeel and balanced sensory characteristics, while the 5% sample displayed more fruity and earthy notes with lower acceptance. GC–MS analysis revealed altered volatile profiles, and FTIR spectroscopy confirmed acemannan stability in the chocolate matrix. These findings demonstrate that acemannan can be incorporated into dark chocolate up to 1% as a multifunctional, structurally stable polysaccharide ingredient without compromising product quality. Full article

Sensory evaluation is essential for analyzing fish quality, as it describes its organoleptic profile and reflects consumer perception. Attributes such as appearance, smell, taste, and texture can vary depending on the origin of the fish, its diet, and thermal processing. In order to obtain reproducible results, it is necessary to control factors such as temperature, cooking time, and portion thickness during fish sample preparation for testing. This study develops a standardized guide for the sensory evaluation of cooked fish, particularly Sparus aurata. The guide includes detailed preparation protocols, a structured descriptive method, and a tasting sheet to ensure objective, reproducible evaluations that are applicable in research, industry, training, and quality control. Full article

The increasing trend in the consumption of milk and dairy products, as well as meat and meat-derived products, may be one of the factors contributing to the growing popularity of cheese-added frankfurters, which combine these two product categories. The aim of this study was to compare the textural, colour, and sensory properties of commercially available cheese-containing frankfurters using instrumental measurements and descriptive sensory analysis. The study focused on ready-to-eat products with naturally varying formulations to identify measurable differences in quality attributes and explore potential associations between composition and product characteristics. Instrumental methods were applied, including texture profile analysis (TPA), the Warner–Bratzler shear force test (WBSF), and CIE L*a*b* colour measurement, along with quantitative descriptive analysis. The results confirmed significant differences between the samples in terms of texture and flavour. Notably, Sample B showed the highest shear force (2.91 N), while Sample C exhibited the lowest (1.82 N). Samples A and D, both containing 12% processed cheddar cheese, had the highest b* values (30.1 and 22.4, respectively), which corresponded to their more intense yellow colour and higher scores for cheese flavour. The addition of cheese had a beneficial effect on product acceptability; however, the final outcome depended on the form and amount of cheese, as well as other ingredients. These findings suggest that cheese may serve as a valuable additive to homogenised meat products, enhancing sensory appeal without compromising technological quality. Future studies will compare different cheese types and concentrations and include consumer testing on a larger sample. Full article

Consumer demand for organic products has grown substantially in Southern Europe, driven by health, environmental, and ethical concerns. Understanding cross-country differences in attribute preferences and sociodemographic influences is critical to inform marketing strategies and policy interventions targeting organic food consumption. To perform a comparative study across Portugal, Spain, and Greece, regular organic consumers were surveyed (250 per country) using a culturally adapted Best–Worst Scaling questionnaire. Socio-demographic variables and ten organic food attributes were analysed using MANOVA, Kruskal–Wallis tests, PCA, and cluster analysis. Spanish and Portuguese consumers prioritised health, environmental impact, absence of GMOs, and certification, while Greeks emphasised price, appearance, taste expectation, and nutrition. Age, gender, and education influenced attribute importance differently across countries, revealing distinct national consumption patterns and preferences. Findings highlight substantial heterogeneity: health and environmental attributes dominate in Portugal and Spain, reflecting strong certification and sustainability awareness, whereas Greek consumers focus on value, sensory qualities, and nutrition, indicating lower organic uptake and stronger price sensitivity. Older and more educated consumers valued certification and provenance, women emphasised health and environmental benefits, and men responded more to convenience and status cues. These patterns suggest that marketing and policy strategies should combine universal motivators with tailored approaches addressing national, demographic, and cultural differences to enhance organic consumption. Cross-country differences reveal the need for context-specific interventions promoting organic food while leveraging common health and sustainability drivers. Full article

Winter beverage formulations made from baru almonds with the addition of sucrose (FS) or allulose (FA) were evaluated in two acceptance sensory sessions (blind test and test with information about the ingredients, their benefits, and the product label) by 100 potential consumers. The beverages were characterized for their proximate composition, pH, soluble solids content, instrumental color, microbiological analyses, steady state rheology, and kinetic stability test. The sensory acceptability of both formulations increased with information provision, reaching an acceptability index exceeding 70%. Furthermore, the sweet taste was the primary driver of acceptance, with consumers generally preferring sucrose as the sweetener. The perception of the sweet taste of FA compared to FS was 67% and 63% in the blind and informed tests, respectively, and showed similar results for physical, chemical, and rheological properties, as well as physical and microbiological stability. Thus, this study underscores the potential of allulose to replace sucrose without significantly altering product characteristics, showcasing its importance from both technological and sensory perspectives. Additionally, the novel product developed with baru contributes to the diversification and valorization of this Brazilian fruit, as well as being a tasty alternative for consumers. Full article

Astaxanthin, a potent antioxidant, has attracted growing interest for its applications in the food, pharmaceutical, and cosmetic industries. This study aims to optimize the green extraction of astaxanthin from shrimp (Parapenaeus longirostris) by-products using ultrasound-assisted extraction (UAE) with extra virgin olive oil (EVOO) as a sustainable solvent, and explore its application in trahana fortification, a traditional Greek fermented cereal-based product. Response Surface Methodology (RSM) was applied to optimize astaxanthin extraction conditions (extraction time, liquid-to-solid (L/S) ratio, and ultrasound amplitude). Fatty acid analysis was performed with gas chromatography (GC-FID), and sensory analysis was conducted using a 7-point hedonic scale for sensory attributes. The optimal UAE conditions for astaxanthin, determined by RSM, were 228 min extraction time, a 65:1 liquid-to-solid ratio, and 41% ultrasound amplitude, predicting 83.50 μg astaxanthin/g by-product. At the optimal conditions, the experimentally obtained yield of 76.75 ± 1.17 μg astaxanthin/g by-product fell within the 95% confidence interval of the predicted value. The enriched trahanas retained nutritionally relevant levels after cooking (46.35 ± 0.60 μg astaxanthin per 60 g serving). Accelerated storage testing at 65 °C for six days was used to assess the thermal stability of astaxanthin in enriched trahanas. Based on first-order degradation kinetics and Arrhenius-based extrapolation of literature-derived activation energy values, astaxanthin retention above 80% at 25 °C was estimated to be maintained for approximately 27–51 days. Thereafter, progressive degradation is expected, with the estimated half-life ranging from 85 to 159 days. GC-FID analysis revealed favorable incorporation of bioactive lipids, including omega-3 fatty acids (EPA and DHA). Sensory evaluation demonstrated enhanced consumer acceptability, with enriched samples scoring significantly higher in appearance, aroma, and overall acceptance compared to traditional trahanas. These findings highlight UAE as an efficient and environmentally friendly strategy for recovering astaxanthin from seafood by-products and for developing functional cereal-based foods that align with sustainability. This work demonstrates the effective use of extra virgin olive oil as a green extraction solvent that also serves as a nutritional carrier, enabling the enrichment of trahanas with astaxanthin. The approach ensures both nutritional stability and consumer acceptability, providing a practical pathway for the development of sustainable, functional cereal-based foods. Full article

Background/Objectives: Salmonid species are globally popular and widely consumed in Japan, especially when grilled. Understanding their flavor characteristics from sensory and compositional perspectives is essential to improve the quality of processed salmonid products. However, scientific knowledge in this area remains limited. This study aimed to explore compounds contributing delicious flavor of grilled salmon by performing correlation analysis between sensory evaluation and volatile profiles of five grilled salmonid species. Methods: To characterize each sample, sensory evaluation using paired comparisons and comprehensive analysis of volatile compounds by gas chromatography/mass spectrometry (GC/MS) were conducted. To select compounds strongly associated with the “delicious flavor of grilled salmon”, orthogonal partial least squares regression (OPLSR) and gas chromatography/olfactometry (GC/O) were performed. A subset of the selected candidate compounds was quantified, and additive tests on the samples were carried out based on their concentrations. Results: Sensory evaluation revealed clear differences in flavor profiles among the five salmonid species. A total of 344 peaks were detected in all samples, and principal component analysis (PCA) of these data showed grouping trends consistent with those obtained from sensory evaluation. OPLSR using sensory and volatile data as variables, and GC/O analysis identified 23 compounds, including trimethylamine, dimethyl sulfide, and 1-heptanol, as candidates contributing to the characteristic flavor of grilled salmonid species. Sensory evaluation of samples supplemented with a subset of these candidates showed that, particularly at the higher addition level, aroma and flavor tended to approach those of the highly preferred samples. Conclusions: These findings suggest that some of the selected candidate compounds contribute to the formation of delicious flavor of grilled salmon and may be useful for flavor design and quality improvement of processed products made from salmonid species. Full article

Background/Objectives: Understanding how plant-derived extracts influence the rheological and sensory behavior of emulsions is crucial for developing stable and consumer-appealing formulations. Although walnut leaf extract (Juglans regia L.) is recognized for its bioactive properties, its structural impact on cosmetic emulsions has not been systematically characterized. This study aimed to investigate the effect of increasing walnut leaf extract concentration on the rheological profile, mechanical integrity during application, and sensory performance of oil-in-water creams. Methods: Four emulsion formulations (F1–F4) containing 0%, 1%, 3%, and 5% walnut leaf extract were prepared using Olivem 1000 and Olivem 300 as emulsifiers. Rheological measurements included amplitude sweep, flow curve, frequency sweep, and thixotropy tests to assess viscoelasticity, flow behavior, and recovery. A sensory evaluation was conducted by trained panelists to correlate rheological parameters with perceived product attributes. Results: All formulations exhibited pseudoplastic, shear-thinning behavior in well-structured cosmetic emulsions during application. The addition of walnut extract significantly modified rheological responses: at 1% concentration, an increase in storage modulus (G′) and shear-thinning ratio (η₀/η∞) indicated structural reinforcement and improved spreadability, whereas higher concentrations (3–5%) led to structural softening and faster thixotropic recovery. The frequency sweep revealed a concentration-dependent shift from elastic- to viscous-dominant behavior. Sensory analysis confirmed these trends, with higher extract levels reducing stickiness and greasiness while enhancing absorption. Conclusions: Walnut leaf extract shows a concentration-dependent influence on the rheological behavior of the emulsions, strengthening the network structure at low levels while promoting softening and faster structural recovery at higher concentrations. The strong correlation between rheological and sensory parameters underscores the potential of walnut extract as a multifunctional ingredient for designing well-structured, non-greasy, and consumer-preferred cosmetic creams. Full article

Immersive methods and biometric tools provide a rigorous, context-rich way to study how people perceive and choose food. Immersive methods use extended reality, including virtual, augmented, mixed, and augmented virtual environments, to recreate settings such as homes, shops, and restaurants. They increase participants’ sense of presence and the ecological validity (realism of conditions) of experiments, while still tightly controlling sensory and social cues like lighting, sound, and surroundings. Biometric tools record objective signals linked to attention, emotion, and cognitive load via sensors such as eye-tracking, galvanic skin response (GSR), heart rate (and variability), facial electromyography, electroencephalography, and functional near-infrared spectroscopy. Researchers align stimuli presentation, gaze, and physiology on a common temporal reference and link these data to outcomes like liking, choice, or willingness-to-buy. This approach reveals implicit responses that self-reports may miss, clarifies how changes in context shift perception, and improves predictive power. It enables faster, lower-risk product and packaging development, better-informed labeling and retail design, and more targeted nutrition and health communication. Good practices emphasize careful system calibration, adequate statistical power, participant comfort and safety, robust data protection, and transparent analysis. In food science and consumer behavior, combining immersive environments with biometrics yields valid, reproducible evidence about what captures attention, creates value, and drives food choice. Full article

Fermented beverages are well-known and characterised at many levels. Hence, consumers have increasingly shown interest in this particular category of goods over the past few years. The study presented herein outlines the methodology employed for producing fermented whey beverages, encompassing laboratory and technical-scale settings. These beverages are crafted using sweet and sour organic whey sourced from cows or goats, complemented with organic Kamchatka berry, blackcurrant, or apple juices. In this study, tests were carried out on physicochemical, rheological and sensory aspects of organic goat’s and cow’s fermented whey beverages. Comparing the pH levels of the laboratory-produced beverages to those manufactured on a technical scale revealed striking similarities, whereas variations were observed in titratable acidity between the two settings. Despite this, all fermented beverages exhibited a desirable low viscosity. Furthermore, sensory evaluations yielded positive results across the assessors. Utilising whey—whether from goats or cows—as the base for fermented beverages with enhanced health benefits represents a commendable effort towards repurposing products traditionally considered waste. Full article

This study investigated the effects of alternative sweeteners, allulose (AL), stevia (ST), and xylose (XY), on the physicochemical, antioxidant, textural, and sensory properties of Yanggaeng fortified with Cissus quadrangularis (CQ) powder. Replacing sucrose (SU) with alternative sweeteners significantly affected the proximate composition and overall quality of Yanggaeng. Formulations containing AL, ST, or XY exhibited higher moisture retention and lower carbohydrate content than those containing SU. Colorimetric analysis revealed that Yanggaeng prepared with alternative sweeteners developed a darker coloration and greater browning intensity, likely due to enhanced Maillard reactions during heating. Among the sweeteners tested, AL showed the highest total phenolic content and relatively high antioxidant activity, suggesting potential functional advantages beyond sweetness. Textural analysis indicated that ST enhanced gel strength and elasticity even under high-moisture conditions, whereas AL produced a softer texture, which may be desirable for products requiring reduced firmness. Although consumer preference scores did not differ significantly across most sensory attributes, both ST and AL achieved acceptable overall profiles, with sweetness ratings comparable to those of SU. These findings suggest that CQ-enriched Yanggaeng sweetened with alternative sweeteners can be developed as a promising low-sugar dessert option without compromising quality or consumer acceptability. Full article