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Search Results (521)

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Keywords = electronic sensory

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17 pages, 6401 KiB  
Article
Vibrational and Resistance Responses for Ether-Amine Solutions of the Buckypaper-Based Chemiresistor Sensor
by Débora Ely Medeiros Ferreira, Paula Fabíola Pantoja Pinheiro, Luiza Marilac Pantoja Ferreira, Leandro José Sena Santos, Rosa Elvira Correa Pabón and Marcos Allan Leite Reis
Nanomaterials 2025, 15(15), 1197; https://doi.org/10.3390/nano15151197 - 5 Aug 2025
Abstract
The development of miniaturized sensors has become relevant for the detection of chemical/biological substances, since they use and detect low concentrations, such as flocculants based on amines for the mining industry. In this study, buckypaper (BP) films based on carboxylic acid functionalized multi-walled [...] Read more.
The development of miniaturized sensors has become relevant for the detection of chemical/biological substances, since they use and detect low concentrations, such as flocculants based on amines for the mining industry. In this study, buckypaper (BP) films based on carboxylic acid functionalized multi-walled carbon nanotubes (f-MWCNTs) were produced through vacuum filtration on cellulose filter paper to carry out sensory function in samples containing ether-amine (volumes: 1%, 5%, 10% and 100%). The morphological characterization of the BPs by scanning electron microscopy showed f-MWCNT aggregates randomly distributed on the cellulose fibers. Vibrational analysis by Raman spectroscopy indicated bands and sub-bands referring to f-MWCNTs and vibrational modes corresponding to chemical bonds present in the ether-amine (EA). The electrical responses of the BP to the variation in analyte concentration showed that the sensor differentiates deionized water from ether-amine, as well as the various concentrations present in the different analytes, exhibiting response time of 3.62 ± 0.99 min for the analyte containing 5 vol.% EA and recovery time of 21.16 ± 2.35 min for the analyte containing 10 vol.% EA, revealing its potential as a real-time response chemiresistive sensor. Full article
(This article belongs to the Section 2D and Carbon Nanomaterials)
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18 pages, 2769 KiB  
Article
Characterization of the Flavors and Organoleptic Attributes of Petit Manseng Noble Rot Wines from the Eastern Foothills of Helan Mountain in Ningxia, China
by Fuqi Li, Fan Yang, Quan Ji, Longxuan Huo, Chen Qiao and Lin Pan
Foods 2025, 14(15), 2723; https://doi.org/10.3390/foods14152723 - 4 Aug 2025
Abstract
To investigate the effect of Botrytis cinerea infection severity on the flavor characteristics of Petit Manseng noble rot wine, this study analyzed wines produced from Petit Manseng grapes grown in the eastern foothills of Helan Mountain, Ningxia, China. The grapes were categorized into [...] Read more.
To investigate the effect of Botrytis cinerea infection severity on the flavor characteristics of Petit Manseng noble rot wine, this study analyzed wines produced from Petit Manseng grapes grown in the eastern foothills of Helan Mountain, Ningxia, China. The grapes were categorized into three groups based on infection status: uninfected, mildly infected, and severely infected with Botrytis cinerea. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and an electronic nose were employed to detect and analyze the aroma components of wines under the three infection conditions. Additionally, trained sensory panelists conducted sensory evaluations of the wine aromas. The results revealed that wines made from severely infected grapes exhibited the richest and most complex aroma profiles. A total of 70 volatile compounds were identified, comprising 32 esters, 17 alcohols, 5 acids, 8 aldehydes and ketones, 4 terpenes, and 4 other compounds. Among these, esters and alcohols accounted for the highest contents. Key aroma-active compounds included isoamyl acetate, ethyl decanoate, phenethyl acetate, ethyl laurate, hexanoic acid, linalool, decanoic acid, citronellol, ethyl hexanoate, and methyl octanoate. Sensory evaluation indicated that the “floral aroma”, “pineapple/banana aroma”, “honey aroma”, and “overall aroma intensity” were most pronounced in the severely infected group. These findings provide theoretical support for the harvesting of severely Botrytis cinerea-infected Petit Manseng grapes and the production of high-quality noble rot wine in this region. Full article
(This article belongs to the Section Drinks and Liquid Nutrition)
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19 pages, 1134 KiB  
Article
Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters
by Giovanna Lomolino, Stefania Zannoni, Mara Vegro and Alberto De Iseppi
Dairy 2025, 6(4), 43; https://doi.org/10.3390/dairy6040043 - 1 Aug 2025
Viewed by 75
Abstract
Consumer interest in vegetarian, ethical, and clean-label foods is reviving the use of plant-derived milk coagulants. Cardosins from Cynara cardunculus (“thistle”) are aspartic proteases with strong clotting activity, yet their technological impact in cheese remains under-explored. This study compared a commercial thistle extract [...] Read more.
Consumer interest in vegetarian, ethical, and clean-label foods is reviving the use of plant-derived milk coagulants. Cardosins from Cynara cardunculus (“thistle”) are aspartic proteases with strong clotting activity, yet their technological impact in cheese remains under-explored. This study compared a commercial thistle extract (PC) with traditional bovine rennet rich in chymosin (AC) during manufacture and 60-day ripening of Caciotta cheese. Classical compositional assays (ripening index, texture profile, color, solubility) were integrated with scanning electron microscopy, three-dimensional surface reconstruction, and descriptive sensory analysis. AC cheeses displayed slower but sustained proteolysis, yielding a higher and more linear ripening index, softer body, greater solubility, and brighter, more yellow appearance. Imaging revealed a continuous protein matrix with uniformly distributed, larger pores, consistent with a dairy-like sensory profile dominated by milky and umami notes. Conversely, PC cheeses underwent rapid early proteolysis that plateaued, producing firmer, chewier curds with lower solubility and darker color. Micrographs showed a fragmented matrix with smaller, heterogeneous pores; sensory evaluation highlighted vegetal, bitter, and astringent attributes. The data demonstrate that thistle coagulant can successfully replace animal rennet but generates cheeses with distinct structural and sensory fingerprints. The optimization of process parameters is therefore required when targeting specific product styles. Full article
(This article belongs to the Section Milk Processing)
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17 pages, 2625 KiB  
Article
Monitoring and Diagnostics of Non-Thermal Plasmas in the Food Sector Using Optical Emission Spectroscopy
by Sanda Pleslić and Franko Katalenić
Appl. Sci. 2025, 15(15), 8325; https://doi.org/10.3390/app15158325 - 26 Jul 2025
Viewed by 114
Abstract
Non-thermal plasma technology is used in the food sector due to its many advantages such as low operating costs, fast and efficient processing at low temperatures, minimal environmental impact, and preservation of sensory and nutritional properties. In this article, the plasma was generated [...] Read more.
Non-thermal plasma technology is used in the food sector due to its many advantages such as low operating costs, fast and efficient processing at low temperatures, minimal environmental impact, and preservation of sensory and nutritional properties. In this article, the plasma was generated using a high-voltage electrical discharge (HVED) with argon at a voltage of 35 kV and a frequency of 60 Hz. Plasma monitoring and diagnostics were performed using optical emission spectroscopy (OES) to optimise the process parameters and for quality control. OES was used as a non-invasive sensor to collect useful information about the properties of the plasma and to identify excited species. The values obtained for electron temperature and electron density (up to 2.3 eV and up to 1023 m3) confirmed that the generated plasma is a non-thermal plasma. Therefore, the use of OES is recommended in the daily control of food processing, as this is necessary to confirm that the processes are non-thermal and suitable for the food sector. Full article
(This article belongs to the Special Issue Innovative Technology in Food Analysis and Processing)
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23 pages, 3376 KiB  
Article
Physicochemical and Instrumental Flavor Analysis of Plant-Based Drinks with Plant Powder Additions
by Joanna Kolniak-Ostek, Agnieszka Kita, Davide Giacalone, Laura Vázquez-Araújo, Luis Noguera-Artiaga, Jessica Brzezowska and Anna Michalska-Ciechanowska
Foods 2025, 14(15), 2593; https://doi.org/10.3390/foods14152593 - 24 Jul 2025
Viewed by 331
Abstract
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 [...] Read more.
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
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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19 pages, 5003 KiB  
Article
Coffees Brewed from Standard Capsules Help to Compare Different Aroma Fingerprinting Technologies—A Comparison of an Electronic Tongue and Electronic Noses
by Biborka Gillay, Zoltan Gillay, Zoltan Kovacs, Viktoria Eles, Tamas Toth, Haruna Gado Yakubu, Iyas Aldib and George Bazar
Chemosensors 2025, 13(7), 261; https://doi.org/10.3390/chemosensors13070261 - 18 Jul 2025
Viewed by 787
Abstract
With the development of various new types of instrumental aroma sensing technologies, there is a need for methodologies that help developers and users evaluate the performance of the different devices. This study introduces a simple method that uses standard coffee beverages, reproducible worldwide, [...] Read more.
With the development of various new types of instrumental aroma sensing technologies, there is a need for methodologies that help developers and users evaluate the performance of the different devices. This study introduces a simple method that uses standard coffee beverages, reproducible worldwide, thus allowing users to compare aroma sensing devices and technologies globally. Eight different variations of commercial coffee capsules were used to brew espresso coffees (40 mL), consisting of either Arabica coffee or a blend of Robusta and Arabica coffee, covering a wide range of sensory attributes. The AlphaMOS Astree electronic tongue (equipped with sensors based on chemically modified field-effect transistor technology) and the AlphaMOS Heracles NEO and the Volatile Scout3 electronic noses (both using separation technology based on gas chromatography) were used to describe the taste and odor profiles of the freshly brewed coffee samples and also to compare them to the various sensory characteristics declared on the original packaging, such as intensity, roasting, acidity, bitterness, and body. Linear discriminant analysis (LDA) results showed that these technologies were able to classify the samples similarly to the pattern of the coffees based on the human sensory characteristics. In general, the arrangement of the different coffee types in the LDA results—i.e., the similarities and dissimilarities in the types based on their taste or smell—was the same in the case of the Astree electronic tongue and the Heracles electronic nose, while slightly different arrangements were found for the Scout3 electronic nose. The results of the Astree electronic tongue and those of the Heracles electronic nose showed the taste and smell profiles of the decaffeinated coffees to be different from their caffeinated counterparts. The Heracles and Scout3 electronic noses provided high accuracies in classifying the samples based on their odor into the sensory classes presented on the coffee capsules’ packaging. Despite the technological differences in the investigated devices, the introduced coffee test could assess the similarities in the taste and odor profiling capacities of the aroma fingerprinting technologies. Since the coffee capsules used for the test can be purchased all over the world in the same quality, these coffees can be used as global standard samples during the comparison of different devices applying different measurement technologies. The test can be used to evaluate instrumentational and data analytical developments worldwide and to assess the potential of novel, cost-effective, accurate, and rapid solutions for quality assessments in the food and beverage industry. Full article
(This article belongs to the Special Issue Electronic Nose and Electronic Tongue for Substance Analysis)
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17 pages, 2405 KiB  
Article
Development of Soy-Based Meat Analogues via Wet Twin-Screw Extrusion: Enhancing Textural and Structural Properties Through Whole Yeast Powder Supplementation
by Shikang Tang, Yidian Li, Xuejiao Wang, Linyan Zhou, Zhijia Liu, Lianzhou Jiang, Chaofan Guo and Junjie Yi
Foods 2025, 14(14), 2479; https://doi.org/10.3390/foods14142479 - 15 Jul 2025
Viewed by 395
Abstract
Amid growing global concerns about environmental sustainability and food security, plant-based meat substitutes have emerged as a promising alternative to conventional meat. However, current formulations, especially those based on soy protein isolate (SPI) often fail to replicate the desired texture and structural integrity. [...] Read more.
Amid growing global concerns about environmental sustainability and food security, plant-based meat substitutes have emerged as a promising alternative to conventional meat. However, current formulations, especially those based on soy protein isolate (SPI) often fail to replicate the desired texture and structural integrity. To address this limitation, this study aimed to evaluate the use of whole yeast powder (WYP) combined with SPI for producing plant-based meat analogues via high-moisture extrusion. Seven groups were designed: a control group with 0% WYP, five treatment groups with 5%, 10%, 20%, 30%, and 40% WYP, and one reference group containing 20% yeast protein powder (YPP). Although lower in protein content than yeast protein powder (YPP), whole yeast powder exhibits superior water-binding capacity and network-forming ability owing to its complex matrix and fiber content. At a 20% inclusion level, whole yeast powder demonstrated a higher fibrous degree (1.84 ± 0.02 vs. 1.81 ± 0.04), greater hardness (574.93 ± 5.84 N vs. 531.18 ± 17.34 N), and increased disulfide bonding (95.33 ± 0.92 mg/mL vs. 78.41 ± 0.78 mg/mL) compared to 20% YPP. Scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR) revealed that whole yeast powder facilitated the formation of aligned fibrous networks and enhanced water binding. Fourier transform infrared spectroscopy (FTIR) confirmed an increase in β-sheet content (0.267 ± 0.003 vs. 0.260 ± 0.003), which contributed to improved protein aggregation. Increasing the WYP content to 30–40% led to a decline in these parameters, including a reduced fibrous degree (1.69 ± 0.06 at 40% WYP) and weakened molecular interactions (p < 0.05). The findings highlight 20% WYP as the optimal substitution level, offering superior textural enhancement and fibrous structure formation compared to YPP. These results suggest that WYP is not only a cost-effective and processing-friendly alternative to YPP but also holds great promise for scalable industrial application in the plant-based meat sector. Its compatibility with extrusion processes and ability to improve sensory and structural attributes supports its relevance for sustainable meat analogue production. Full article
(This article belongs to the Section Plant Foods)
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28 pages, 3298 KiB  
Review
Comprehensive New Insights into Sweet Taste Transmission Mechanisms and Detection Methods
by Yuanwei Sun, Shengmeng Zhang, Tianzheng Bao, Zilin Jiang, Weiwei Huang, Xiaoqi Xu, Yibin Qiu, Peng Lei, Rui Wang, Hong Xu, Sha Li and Qi Zhang
Foods 2025, 14(13), 2397; https://doi.org/10.3390/foods14132397 - 7 Jul 2025
Viewed by 631
Abstract
Sweet taste plays a pivotal role in human dietary behavior and metabolic regulation. With the increasing incidence of metabolic disorders linked to excessive sugar intake, the development and accurate evaluation of new sweeteners have become critical topics in food science and public health. [...] Read more.
Sweet taste plays a pivotal role in human dietary behavior and metabolic regulation. With the increasing incidence of metabolic disorders linked to excessive sugar intake, the development and accurate evaluation of new sweeteners have become critical topics in food science and public health. However, the structural diversity of sweeteners and their complex interactions with sweet taste receptors present major challenges for standardized sweetness detection. This review offers a comprehensive and up-to-date overview of sweet taste transmission mechanisms and current detection methods. It outlines the classification and sensory characteristics of both conventional and emerging sweeteners, and explains the multi-level signaling pathway from receptor binding to neural encoding. Key detection techniques, including sensory evaluation, electronic tongues, and biosensors, are systematically compared in terms of their working principles, application scope, and limitations. Special emphasis is placed on advanced biosensing technologies utilizing receptor–ligand interactions and nanomaterials for highly sensitive and specific detection. Furthermore, an intelligent detection framework integrating molecular recognition, multi-source data fusion, and artificial intelligence is proposed. This interdisciplinary approach provides new insights and technical solutions to support precise sweetness evaluation and the future development of healthier food systems. Full article
(This article belongs to the Special Issue Novel Insights into Food Flavor Chemistry and Analysis)
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17 pages, 4949 KiB  
Article
Apple Juice Fermented with Lactiplantibacillus plantarum Improves Its Flavor Profile and Probiotic Potential
by Boqian Zhou, Zhuobin Xing, Yiting Wang, Xin Guan, Fuyi Wang, Jiaqi Yin, Zhibo Li, Qiancheng Zhao, Hongman Hou and Xue Sang
Foods 2025, 14(13), 2373; https://doi.org/10.3390/foods14132373 - 4 Jul 2025
Viewed by 458
Abstract
Fermented apple juice (FAJ), a nutrient-dense beverage rich in vitamins, offers multiple health benefits, including improved digestion, enhanced fat metabolism, and sustained energy provision with reduced caloric intake. To advance the development of probiotic-enriched flavored and functional juices, this study establishes Lactiplantibacillus plantarum [...] Read more.
Fermented apple juice (FAJ), a nutrient-dense beverage rich in vitamins, offers multiple health benefits, including improved digestion, enhanced fat metabolism, and sustained energy provision with reduced caloric intake. To advance the development of probiotic-enriched flavored and functional juices, this study establishes Lactiplantibacillus plantarum (L. plantarum) as a safe and effective starter culture for apple juice fermentation. The selected strain exhibited minimal biogenic amine synthesis, producing only 30.55 ± 1.2 mg/L of putrescine and 0.59 ± 0.55 mg/L of cadaverine, while histamine and tyramine were undetectable. Furthermore, the strain demonstrated no hemolytic activity and exhibited robust biofilm-forming capacity, reinforcing its suitability for fermentation applications. An electronic nose analysis revealed that L. plantarum significantly enriched the volatile compound profile of FAJ, leading to an improved flavor profile. The strain also displayed excellent growth adaptability in the apple juice matrix, further optimizing fermentation efficiency and sensory quality. Crucially, 16S rRNA sequencing demonstrated that FAJ specifically restructures the gut microbiota in obese individuals, significantly elevating the relative abundance of beneficial genera, including Enterococcus, Parabacteroides, and Bifidobacterium (p < 0.05). Concurrently, FAJ enhanced glycolytic activity, suggesting a potential role in metabolic regulation. Collectively, these findings confirm that L. plantarum-fermented FAJ combines favorable sensory properties and safety with promising anti-obesity effects mediated through gut microbiome modulation and metabolic pathway activation. This study provides a critical scientific foundation for designing next-generation functional fermented beverages with targeted health benefits. Full article
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21 pages, 13994 KiB  
Article
Fine Structure and Optical Features of the Compound Eyes of Adult Female Ceratosolen gravelyi (Hymenoptera: Agaonidae)
by Hua Xie, Yan Shi, Shouxian Zhang, Yonghui Zhu, Subo Shao, Yuan Zhang, Pei Yang and Zongbo Li
Insects 2025, 16(7), 682; https://doi.org/10.3390/insects16070682 - 30 Jun 2025
Viewed by 690
Abstract
Pollinating fig wasps (Agaonidae) engage in an obligate mutualism with Ficus species, which is mediated by host-specific chemical cues. However, the role of visual perception in host recognition remains poorly understood, particularly because of a lack of structural studies of their compound eyes. [...] Read more.
Pollinating fig wasps (Agaonidae) engage in an obligate mutualism with Ficus species, which is mediated by host-specific chemical cues. However, the role of visual perception in host recognition remains poorly understood, particularly because of a lack of structural studies of their compound eyes. We investigated the ocular morphology of female Ceratosolen gravelyi (exclusive pollinator of F. semicordata) using scanning/transmission electron microscopy. The oval apposition eyes contain 228–263 ommatidia, which are asymmetrically distributed between the left and right eyes. Each ommatidium comprises a biconvex corneal lens overlying a tetrapartite eucone crystalline cone; proximal cone cells reveal an interlaced labyrinth. Pigment cells encapsulate each ommatidium, and numerous pigment granules and mitochondria are present in both pigment and retinular cells. Nine retinular cells comprise a unit, with eight photoreceptors (R1–R8) forming the rhabdom from the cone base to the basal matrix; a ninth cell replaces R8 in the apical third of the rhabdom. Optical metrics, including F-number (1.1°), acceptance angle (10.0°), and ommatidial sensitivity (0.26 µm2/sr), indicate diurnal activity in bright environments. These adaptations suggest that their eyes are critical for processing visual cues during host interactions, which advances our understanding of multimodal sensory integration in fig–wasp mutualism. Full article
(This article belongs to the Section Insect Physiology, Reproduction and Development)
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42 pages, 1954 KiB  
Review
Beyond Meat Substitution: A Multifaceted Review of Plant-Based and Alternative Proteins, from Environmental Impact to Analytical Technologies
by Abel Navarré, Leonardo Musto and Tiago Nazareth
Foods 2025, 14(13), 2312; https://doi.org/10.3390/foods14132312 - 30 Jun 2025
Viewed by 1342
Abstract
The escalating environmental and health concerns regarding conventional meat consumption have intensified the global search for sustainable dietary alternatives. Plant-based foods and meat substitutes have emerged as promising solutions. These products aim to replicate the sensory and nutritional attributes of meat while mitigating [...] Read more.
The escalating environmental and health concerns regarding conventional meat consumption have intensified the global search for sustainable dietary alternatives. Plant-based foods and meat substitutes have emerged as promising solutions. These products aim to replicate the sensory and nutritional attributes of meat while mitigating ecological impacts. This review examined the current scenario of plant-based foods and meat substitutes, focusing on their environmental footprints, health implications, innovative ingredient developments, consumer acceptance, and the use of analytical tools in quality control. Life cycle assessments indicate that plant-based foods and meat substitutes significantly reduce greenhouse gas emissions, land use, and water consumption compared to animal-based products. These alternatives offer benefits like lower saturated fat. However, they still struggle to match the amino acid composition of meat. Consumer acceptance is influenced by factors including taste, texture, and cultural perceptions, and still requires sensory improvement. Innovations in ingredient sourcing, like the use of legumes, mycoproteins, and fermentation-derived components, are enhancing product quality and diversity. Furthermore, analytical tools such as electronic noses, electronic tongues, spectroscopy, and chemometric methods ensure product consistency and fulfill consumer expectations. By synthesizing interdisciplinary insights, this review offers an integrated perspective to guide future research and development in the field of meat alternatives. Full article
(This article belongs to the Special Issue Feature Review on Food Analytical Methods)
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24 pages, 2231 KiB  
Article
Characterization of Aroma-Active Compounds in Five Dry-Cured Hams Based on Electronic Nose and GC-MS-Olfactometry Combined with Odor Description, Intensity, and Hedonic Assessment
by Dongbing Yu and Yu Gu
Foods 2025, 14(13), 2305; https://doi.org/10.3390/foods14132305 - 29 Jun 2025
Viewed by 417
Abstract
The evaluation of aroma-active profiles in dry-cured hams is crucial for determining quality, flavor, consumer acceptance, and economic value. This study characterized the volatile compounds in five varieties of dry-cured hams using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and an electronic nose (E-Nose). In total, [...] Read more.
The evaluation of aroma-active profiles in dry-cured hams is crucial for determining quality, flavor, consumer acceptance, and economic value. This study characterized the volatile compounds in five varieties of dry-cured hams using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and an electronic nose (E-Nose). In total, 78 volatile compounds were identified across five varieties of dry-cured hams. A total of 29 compounds were recognized as aroma-active compounds. Odor description, intensity, and hedonic assessment were employed to evaluate these compounds. Black Hoof Cured Ham and Special-grade Xuan-Zi Ham contained higher levels of favorable compounds such as nonanal, 5-butyldihydro-2(3H)-furanone, and 2,6-dimethylpyrazine, contributing to sweet and popcorn-like notes. In contrast, Fei-Zhong-Wang Ham and Liang-Tou-Wu Ham exhibited higher proportions of off-odor compounds with lower hedonic scores. A principal component analysis clearly separated the five hams based on their aroma-active profiles, and a correlation analysis between E-Nose sensor responses and GC-MS-O data demonstrated a strong discriminatory ability for specific samples. These findings offer valuable insights into the chemical and sensory differentiation of dry-cured hams and provide a scientific basis for quality control, product development, and future improvements in E-Nose sensor design and intelligent aroma assessment. Full article
(This article belongs to the Special Issue How Does Consumers’ Perception Influence Their Food Choices?)
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16 pages, 1159 KiB  
Article
Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with Agaricus bisporus and Soybean Oil
by Haijuan Nan, Haixu Zhou, Tetiana M. Stepanova, Zongshuai Zhu and Bo Li
Foods 2025, 14(13), 2296; https://doi.org/10.3390/foods14132296 - 28 Jun 2025
Viewed by 414
Abstract
There are growing health concerns regarding high-fat meat products. This study systematically evaluated the quality of reformulated chicken sausages through progressive substitution (30%, 60%, and 90%) of traditional pork-back fat with an Agaricus bisporus–soybean oil complex. The 60% substitution optimized texture, fatty [...] Read more.
There are growing health concerns regarding high-fat meat products. This study systematically evaluated the quality of reformulated chicken sausages through progressive substitution (30%, 60%, and 90%) of traditional pork-back fat with an Agaricus bisporus–soybean oil complex. The 60% substitution optimized texture, fatty acids, and sensory properties: hardness increased from 4332.38 N (control) to 5810.04 N, and chewiness from 3048.55 N to 3896.93 N. Linoleic acid (C18:2n6) rose from 13.00 to 32.81 g/100 g and α-linolenic acid (C18:3n3) from 0.60 to 3.05 g/100 g, improving the PUFA/SFA ratio from 0.40 to 1.15). Sensory scores (flavor/taste/overall) increased from 6.0/5.1/6.6 to 7.2/5.6/7.4. After 35-day storage, TBARS values (0.161, 0.147, 0.126 mg/100 g for 30%/60%/90% groups) remained below the control (0.232 mg/100 g). Meanwhile, the reduced-fat sausages exhibited a deeper, less saturated red hue. Scanning electron microscopy (SEM) revealed an enhanced network structure in the sausage matrix. The reformulated sausages maintained essential product characteristics such as cooking yield, moisture retention, protein content, and amino acid profile while achieving a 9.5–16.1% reduction in energy value. These findings collectively demonstrate that the A. bisporus–soybean oil complex effectively enhances the product quality, nutrition, antioxidant capacity, and sensory quality of reduced-fat chicken sausages, demonstrating this plant-based composite as a promising functional ingredient for developing healthier meat products. Full article
(This article belongs to the Section Meat)
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21 pages, 1885 KiB  
Article
Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (Zanthoxylum bungeanum Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques
by Lian He, Sook Wah Chan, Sze Ying Leong, Mingyi Guo, Zhiyong Hou, Xiangbo Xu, Nallammai Singaram, Dan Lin, Xing Qiao, Lin Wang, Huachang Wu and Zongyuan Lu
Foods 2025, 14(13), 2285; https://doi.org/10.3390/foods14132285 - 27 Jun 2025
Viewed by 453
Abstract
This study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odour activity [...] Read more.
This study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odour activity value (ROAV) and partial least squares discriminant analysis (PLS-DA). Sensory analysis indicated that peppers were characterised by green, citrus, minty, sweet, woody, and peppery numbing aroma attributes. E-nose revealed the greatest aroma difference in peppers occurred between the early and late optimum harvest stages. GC-IMS identified 71 volatile compounds, with esters being the most abundant. Six key compounds identified were crucial for distinguishing peppers harvested at different times. Findings provided a valuable contribution to decide the optimal harvest window for Hui Li red Sichuan peppers, maximising their applications in the seasoning industry. Full article
(This article belongs to the Section Food Analytical Methods)
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30 pages, 866 KiB  
Review
Natural Polymer-Based Coatings for Animal-Derived Products: A Review of Applications, Functionality, Characterization, and Challenges
by Márcio Vargas-Ramella, Noemí Echegaray, Paulo Cezar Bastianello Campagnol and José Manuel Lorenzo
Foods 2025, 14(13), 2255; https://doi.org/10.3390/foods14132255 - 26 Jun 2025
Viewed by 503
Abstract
The global demand for sustainable packaging and animal-derived products’ perishability emphasizes the urgent need for biodegradable alternatives to petroleum-based materials (i.e., synthetic polymers or plastic). This narrative review explores the recent advancements in natural polymer-based coatings, comprising ingredients such as polysaccharides, proteins, and [...] Read more.
The global demand for sustainable packaging and animal-derived products’ perishability emphasizes the urgent need for biodegradable alternatives to petroleum-based materials (i.e., synthetic polymers or plastic). This narrative review explores the recent advancements in natural polymer-based coatings, comprising ingredients such as polysaccharides, proteins, and lipids, as well as their combination as multifunctional strategies for preserving meat, dairy, seafood, and eggs. These coatings act as physical barriers and can carry bioactive compounds, enhancing oxidative and microbial stability. Particular attention is placed on the structure-function relationships of biopolymers, their characterization through advanced techniques (e.g., Fourier Transform Infrared spectroscopy—FTIR, Scanning Electron Microscope—SEM, Differential Scanning Calorimetry—DSC, and Thermogravimetric analysis—TGA), and their functional properties (e.g., antimicrobial and antioxidant efficacy). Notably, food matrix compatibility is pivotal in determining coating performance, as interactions with surface moisture, pH, and lipids can modulate preservation outcomes. While several formulations have demonstrated promising results in shelf-life extension and sensory quality preservation, challenges remain regarding coating uniformity, regulatory compliance, and scalability. This narrative review highlights current limitations and future directions for the industrial application of these sustainable materials, aiming to link the gap between laboratory success and commercial feasibility. Full article
(This article belongs to the Special Issue Application of Edible Coating in Food Preservation)
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