Search Results (53)

The objective of this study was to analyze the impact of solar and hybrid dryers on the physicochemical characteristics, fingerprints, and cognitive-sensory perceptions of Mexican consumers of traditional tostadas made with corn of different races. Corn tostadas from different native races were evaluated with solar and hybrid (solar-photovoltaic solar panels) dehydration methods. Proximal chemical quantification, instrumental analysis (color, texture), fingerprint by Fourier transform infrared spectroscopy (FTIR), and sensory-cognitive profile (emotions and memories) and its relationship with the level of pleasure were carried out. The data were evaluated using analysis of variance models, Cochran Q, and an external preference map (PREFMAP). The results showed that the drying method and corn race significantly (p < 0.05) affected only moisture content, lipids, carbohydrates, and water activity. Instrumental color was influenced by the corn race effect, and the dehydration type influenced the fracturability effect. FTIR fingerprinting results revealed that hybrid samples exhibited higher intensities, particularly associated with higher lime concentrations, indicating a greater exposure of glycosidic or protein structures. Race and dehydration type effects impacted the intensity of sensory attributes, emotions, and memories. PREFMAP vector model results revealed that consumers preferred tostadas from the Solar-Chiquito, Hybrid-Pepitilla, Hybrid-Cónico, and Hybrid-Chiquito races for their higher protein content, moisture, high fracturability, crunchiness, porousness, sweetness, doughy flavor, corn flavor, and burnt flavor, while images of these tostadas evoked positive emotions (tame, adventurous, free). In contrast, the Solar-Pepitilla tostada had a lower preference because it was perceived as sour and lime-flavored, and its tostada images evoked more negative emotions and memories (worried, accident, hurt, pain, wild) and fewer positive cognitive aspects (joyful, warm, rainy weather, summer, and interested). However, the tostadas of the Solar-Cónico race were the ones that were most rejected due to their high hardness and yellow to blue tones and for evoking negative emotions (nostalgic and bored). Full article

The metabolic activity of fermentative microorganisms plays a critical role in determining the flavor profile of fermented meat products. Modulating carbon and nitrogen sources represents a promising strategy for enhancing product quality. In this study, Debaryomyces hansenii strains isolated from dry-cured ham were assessed in a sterile sausage model to evaluate the effects of different carbon sources (sucrose, corn starch) and nitrogen sources (leucine, soy protein isolate) on colony growth, enzyme activity, and physicochemical properties. These nutritional factors significantly affected the fermentation performance of D. hansenii. Corn starch and soy protein isolate increased colony count by 14.94% and 90%, respectively, and enhanced protease activity by 2-fold and 4.5-fold. Both treatments maintained high lipase activity (>50 U/g). Both supplements improved the water-holding capacity and decreased the water activity. Carbon sources reduced the medium pH, whereas nitrogen sources contributed to the maintenance of pH stability. A further analysis indicated that corn starch promoted the accumulation of aldehydes and ketones, which intensified the sourness and suppressed the saltiness. In contrast, soy protein isolate increased the abundance of free amino acids associated with umami and sweetness, and stimulated the formation of esters, ketones, and pyrazines, thereby enhancing flavor richness and umami intensity. Both ingredients also reduced saturated fatty acid levels and increased the unsaturated to saturated fatty acid ratio. Soy protein isolate exhibited a more pronounced effect on D. hansenii fermentation. This study provides a technical reference for enhancing the flavor characteristics of fermented meat products via the adjustment of carbon and nitrogen sources to regulate D. hansenii fermentation. Full article

Chenpi extracts (CPEs) are highly valued for their rich bioactive compounds and distinctive aromatic properties, but their environmental sensitivity poses stability challenges in food applications. In this study, CPE microcapsules were fabricated using corn peptide as the wall material, and the functional properties of spray-dried microcapsules (SDMCs) and freeze-dried microcapsules (FDMCs) were systematically characterized and compared. The results demonstrate that SDMCs exhibit superior characteristics compared to FDMCs, including reduced moisture content, lower hygroscopicity, enhanced solubility, smaller particle size, and a more uniform microstructure. Both FDMCs and SDMCs showed excellent thermal stability. The SDMCs of CPE encapsulated 93.45% of flavonoids, 90.35% of polyphenols, and 81.32% of sugars from the CPE, while also demonstrating exceptional retention of key terpene volatile compounds, particularly D-limonene (44.63%), γ-terpinene (45.18%), and β-myrcene (40.17%). In contrast, FDMCs exhibited stronger retention of alcohol-based volatile compounds. Furthermore, SDMCs displayed higher antioxidant and hypoglycemic activities, along with improved storage stability. In vitro digestion results reveal that SDMCs provide enhanced protection for CPE flavonoids and polyphenols, achieving bioaccessibility rates of 95.64% and 94.57%, respectively. These findings offer a theoretical basis for optimizing the drying processes in CPE microencapsulation, striking a balance between functional properties and flavor preservation for advanced food applications. Full article

Summer turnips (Brassica rapa L.) have become one of the main supplementary crops in ruminant livestock systems in southern Chile because of accelerated forage growth as well as greater forage yield and nutritive value in the dry season. This study investigated the effects of forage turnip supplementation on the physicochemical and sensory quality of beef from steers. Twenty-seven Holstein–Friesian steers were allocated to one of three dietary treatments: pasture plus concentrate (Control), 50% turnip with a basal diet of pasture hay and rolled corn (T50), and 70% turnip with the same basal diet (T70). Carcass yields and physicochemical and sensory beef attributes, including fatty acid composition of intramuscular fat (IMF) in lean tissue, were measured. Compared to the Control diet, finishing steers on 50% or 70% turnips increased meat redness (a* > 25.9 vs. 22.9 in Control), IMF (1.79% in T50 vs. 1.12% in Control), polyunsaturated fatty acids (PUFAs) (especially n-3), cholesterol, and specific minerals (sodium, manganese and iron); this resulted in a reduction in the subcutaneous fat thickness (0.29 cm in T50, 0.25 cm in T70 vs. 0.51 cm in Control) and shear force of cooked meat (p < 0.05). However, no differences were found between diets in beef juiciness, flavor, and tenderness assessed by trained panelists (p > 0.05). Increasing forage turnip inclusion to 70% resulted in similar beef quality to the 50% inclusion level. Foraged turnips present a promising strategy for producing high-quality beef during periods of limited pasture growth. Full article

Fortification is the deliberate addition of essential micronutrients, such as vitamins and minerals, to enhance a food’s nutritional profile and contribute to public health. A promising approach to fortification involves the use of plant by-products which are rich in bioactive compounds. This study evaluates the effects of incorporating broccoli by-product powder into corn-flour tortillas. Five formulations were developed: a control (100% corn flour) and variations replacing 2.5%, 5%, 7.5%, and 10% of the corn flour with broccoli by-product powder. Adding broccoli powder resulted in darker tortillas with slightly reduced firmness. Water and oil absorption capacities increased in fortified tortillas compared to the control. The broccoli powder in the tortillas significantly enhanced their nutritional profile. Calcium content increased nearly six-fold, while potassium and iron concentrations were tripled in tortillas fortified with 10% broccoli powder. Additionally, dietary fiber content rose by 23%. Antioxidant capacity improved significantly, particularly in total polyphenol content. Fortification also led to a significantly higher glucosinolate concentrations, notably neoglucobrassicin and glucoraphanin. Sensory evaluation showed that consumers found tortillas containing 2.5% to 7.5% broccoli powder to be the most acceptable. However, fortification at 10% negatively impacted overall acceptability, primarily due to the intensified brassica flavor. In conclusion, incorporating broccoli by-product powder into corn tortillas enhanced their nutritional and functional properties, whilst retaining acceptable sensory characteristics. This approach promotes the sustainable valorization of by-products, offering a viable, eco-friendly alternative for the development of functional, nutrient-rich foods that support sustainability in the food industry. Full article

Sensory properties, particularly aroma, play a crucial role in consumers’ acceptance and perceived quality of food. The release and the perception of aroma compounds is affected by their interaction with nonvolatile ingredients of foods, such as proteins, lipids, and polysaccharides. These interactions, whether reversible or irreversible, significantly influence aroma retention and release. Starch, a common food constituent, has been found to interact with aroma compounds, impacting flavor dynamics through processes like complexation and encapsulation. In this study, reversed-flow gas chromatography (RF-GC) is employed for the estimation of the release behavior of polar (diacetyl) and non-polar (dl-limonene) aroma compounds from starches of various origins (corn, wheat, rice, and potato). The results show that aroma compound release is influenced by the matrix composition, environmental conditions, and physicochemical properties of both starch and aroma compounds. The temperature-dependent mass transfer coefficients and activation energies reveal the strong influence of polar and non-polar characteristics on aroma compound behavior. Additionally, significant variations in retention and release are observed based on the starch type and the type of bonds involved in aroma compound interactions, underscoring the critical role of thermodynamic and kinetic parameters in flavor dynamics. Full article

Background/Objectives: Waxy corn has a unique taste and flavor that a majority of consumers love, and the market application prospect is broad. Nitrogen plays an important role in the growth and development of waxy corn. Exploring the key genes that affect nitrogen absorption can lay a foundation for improving the quality of waxy corn. Methods: In this study, a total of 534 local waxy corn inbred lines were used to perform genome-wide association studies (GWAS) to mine the significant Quantitative Trait Nucleotides (QTNs) for nitrogen content of waxy corn at seedling stage in two different environments. The Weighted Gene Co-Expression Network Analysis (WGCNA) nitrogen response co-expression network was also constructed to explore the differences of gene expression patterns and the co-expression relationship between transcription factors and functional genes to find candidate genes significantly associated with nitrogen uptake in waxy corn. Results: A total of 97 significant associations (LOD-value ≥ 3) were detected between SNPs and nitrate content traits under single and multi-environment conditions. Fifty-four candidate genes were identified around the significant SNPs in about a 20 Kb region. Combined with nitrogen response differential co-expression network analysis, 17 out of the 54 candidate genes were identified in the nitrogen response module, among which 4 main genes (Zm00001d029012, Zm00001d034035, Zm00001d007890, and Zm00001d045097) were repeatedly detected in multiple environments. Conclusions: This study jointly identified four stable and heritable candidate genes involved in the nitrogen metabolism process through GWAS and co-expression network analysis. The results of this study provide theoretical guidance for further elucidating the genetic mechanism of nitrogen efficiency in waxy corn and breeding new germplasm of waxy corn. Full article

To investigate the source of the bitter almond taste in whole corn silage (WPCS), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography–ion migration spectrometry (HS-GC-IMS), and electronic nose (E-nose) technology were employed. The study analyzed the differences in volatile compounds between two WPCS samples with distinct odors from the same cellar. GC-IMS and GC-MS identified 32 and 101 volatile organic compounds (VOCs), respectively, including aldehydes, alcohols, esters, ketones, and other compounds. Three characteristic volatile organic compounds associated with the bitter almond taste were detected: benzaldehyde, cyanide, and isocyanate. The electronic nose demonstrated varying sensitivities across its sensors, and principal component analysis (PCA) combined with variable importance projection (VIP) analysis revealed that W5S (nitrogen oxides) could differentiate between the two distinct silage odors. This finding was consistent with the GC-MS results, which identified 34 nitrogen-containing heterocyclic compounds in the abnormal silage sample, accounting for 77% of the total nitrogen-containing compounds. In summary, significant differences in aroma composition were observed between the bitter almond-flavored silage and the other silage in the same cellar. These differences were primarily attributed to changes in volatile organic compounds, which could serve as indicators for identifying bitter almond-flavored silage. Full article

This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean oil, cottonseed oil, palm oil, palm kernel oil and coconut oil) and their degradation during this process. It is well known that during this culinary technique, oil’s major and minor components degrade throughout different reactions, mainly thermoxidation, polymerization and, to a lesser extent, hydrolysis. If severe high temperatures are employed, isomerization to trans fatty acyl chains and cyclization are also possible. The factors conditioning frying medium degradation are addressed, including oil composition (unsaturation degree, fatty acyl chain length and “free” fatty acid content, and presence of beneficial and detrimental minor components), together with frying conditions and food characteristics. Likewise, this review also tackles how the frying oil and other processing conditions may impact on fried food quality (oil absorption, texture, flavor and color). Finally, potential health implications of fried food consumption are briefly reviewed. Full article

This study investigates the effects of fermentation modification and combined modification with heat-moisture treatment (HMT) on the multiscale structure, physical and chemical properties, and quality of corn flour in the production of traditional fermented corn noodles (TFCNs). The results indicate that after fermentation modification, the starch granule size decreased while the amylopectin proportion increased. Fermentation also enhanced the relative crystallinity and short-range order of the starch, along with an increase in resistant digestion components and ester content in the noodles. After combined modification with HMT, starch granules lost their spherical, intact structure, underwent melting and reorganization, and displayed an increase in particle size. These changes led to a significant improvement in the thermal stability and textural properties of corn flour, resulting in noodles with enhanced cooking quality. Furthermore, the combined modification significantly increased the contents of flavor compounds such as aldehydes, acids, and alcohols in the noodles while reducing olefin and alkane levels, thus contributing to improved flavor development. These findings demonstrate that fermentation modification and combined modification with HMT play a crucial role in enhancing the multiscale structure and physical and chemical properties of corn starch, thereby improving the quality of TFCN. Full article

The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (w/w) for the chips included 20% green laver, 20% hairtail surimi, and 60% flour. Additional ingredients included distilled water (90 mL) with GDL (3 g), NaHCO₃ (2 g), salt (1 g), sugar (12 g), roasted soybean powder (1.5 g), and reaction flavor solution (RFS, 10 mL). The mixture was kneaded, shaped, dried at 50 °C for 2 h, and air-fried at 195 °C for 80 sec. The resulting green laver chips showed overall acceptance and brittleness values of 7.00 ± 0.74 and 5.89 ± 0.59 N, respectively, with absolute residual errors of 8.43% and 7.07%. The optimum reaction flavor precursors for green laver chips were determined to be threonine (1.0 g%), proline (1.0 g%), glycine (1.4 g%), methionine (0.05 g%), and glucose (2 g%). Flavor analysis revealed that green laver chips with reaction flavor (GLCR) contained 13 alkylpyrazines with corn-like and nutty odors, and 2-acetylpyrrole, which contributed a popcorn-like odor. In contrast, green laver chips without reaction flavor (GLC) predominantly contained straight-chain aldehydes with undesirable odors. The heating process in the air fryer appeared to reduce the aldehyde content and promote pyrazine formation, significantly enhancing GLCR’s flavor. Full article

To expand the development of characteristic extension products of Yunnan tea and improve the utilization rate of Yunnan tea resources, in this study, we compared the metabolite composition among raw Pu-erh tea, ripe Pu-erh tea prepared with glutinous rice (according to tea to glutinous rice ratio of 1:3), and ripe Pu-erh tea prepared with a mixture of sorghum, rice, glutinous rice, wheat, and corn as raw materials (according to a tea to glutinous rice ratio of 1:3). Rice flavor liquor prepared with 100% glutinous rice served as a control. The raw Pu-erh tea liquor (RAWJ), ripe Pu-erh tea liquor (RIPEJ), ripe Pu-erh tea mixed grain liquor (HHLSJ), and rice-flavor liquor (MJ) were all brewed by semi-solid fermentation. The non-volatile components of the liquor samples were analyzed by ultra-high-performance liquid chromatography-tandem mass spectrometry as a broadly targeted metabolomics technique. A total of 691 metabolites were identified from the four samples. Among them, 674, 671, 633, and 667 species were detected in RAWJ, RIPEJ, HHLSJ, and MJ samples, respectively. Venn diagram analysis demonstrated 19, 21, and 14 unique metabolites in RAWJ, RIPEJ, and HHLSJ, respectively, compared with the metabolite composition of MJ. Flavonoids are the most important differential metabolite between tea liquor and rice-flavor liquor. This study provides a theoretical basis for the development of tea liquor products and offers insight into the difference in non-volatile components between tea liquor and rice-flavor liquor. Full article

Consumers’ growing knowledge of healthy, environmentally friendly flavors and scents drives the demand for vanillin bioproduction. To save costs on nitrogen during the bioproduction of vanillin, this study investigated the feasibility of using corn steep as a substitute. Using the response surface methodology (RSM) model, the synergistic effects of three variables on vanillin yield were evaluated using Box–Behnken design (BBD). When corn steep liquid, ferulic acid concentration, and pH were 7.72 g/L, 2.33 g/L, and 9.34, respectively, the highest vanillin production of 386 mg/L was achieved. The findings indicated that a maximum overall desirability (D) of 1.0 and a significant (p < 0.05) quadratic model with a regression coefficient (R²) of 0.995 can be used to establish ideal circumstances for the bioproduction of vanillin. This study demonstrated the effectiveness of using corn steep liquor as a low-cost nitrogen source in the medium formulation for the extraction and production of vanillin. Full article

The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted—flash profile, overall liking and purchase intention (to determine consumers’ willingness to purchase the product)—with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included ‘elastic’, ‘smell of cooked corn’, ‘characteristic flavor’, ‘pasty’, ‘soft’ and ‘pastel color’, contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, a_w, color) and overall liking and purchase intention. Full article

Avocado paste (AP) is an industrial byproduct and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to corn chips regarding their nutritional profile and sensory acceptability. Three AP-supplemented corn chip samples were prepared (C-2%, C-6%, and C-10%), along with a control chip (C), whose total phenolics, flavonoids, antioxidant capacity, proximate composition, minerals, fatty acids, and sensory acceptability were evaluated. Regarding the content of phenolic compounds and flavonoids, significant increases were found between all samples (p < 0.05), particularly between C and C-10% (from 0.93 to 3.56 mg GAE/g dw and 1.17 to 6.61 mg QE/g dw, respectively). Their antioxidant capacity also increased significantly (p < 0.05) with all methods used (FRAP, DPPH, ORAC, and TEAC). Regarding the sensory analysis, no significant differences were found (p > 0.05) between C and C-2% in the parameters of smell, color, flavor, and overall acceptability; however, the texture of C-2% was better evaluated. The C-2% sample also had the highest acceptability; 82% of the participants mentioned that they would buy the C-2%, higher than the rest of the samples. These results suggest the feasibility of adding 2% AP as a strategy to improve the nutritional properties of corn chips without compromising their sensory acceptability; therefore, AP may be used as a food ingredient. Full article