Search Results (819)

Sea fennel (Crithmum maritimum L.) is an emerging crop valued for its nutritional and sensory properties and has been reported to exert health-promoting effects, including antioxidant, anti-inflammatory, antimicrobial, and cardioprotective activities, as well as potential benefits for gut health and metabolic regulation. Building on these features, the present study aimed to unlock the potential of sea fennel to produce novel pickles. Two independent batches were prepared using young leaves and stems of sea fennel fermented in brine. After fermentation, salt concentration was standardized in all prototypes, and two types of vinegar (apple and wine) were added at four acetic acid levels (0.05%, 0.2%, 0.5%, and 0.7%). All prototypes were subsequently subjected to mild pasteurization. During fermentation, physicochemical and microbiological parameters were monitored, while after pasteurization additional physicochemical, microbiological, volatile organic compound (VOCs), and sensory analyses were performed during storage. In both batches and across all prototypes, fermentation resulted in a significant pH decrease, dominance of lactic acid bacteria, inhibition of Enterobacteriaceae, and a gradual increase in yeasts. Following vinegar addition and pasteurization, pH, titratable acidity, and salt content remained stable over six months of storage in most prototypes, particularly those with 0.2% acetic acid. Pasteurization effectively inactivated lactic acid bacteria and Enterobacteriaceae in all prototypes, whereas yeasts and mesophilic bacteria persisted in low-acidity samples (0.05%). Therefore, the 0.05% acidity samples were later excluded due to mid-stage microbial spoilage. Batch-dependent differences were observed in color and sensory attributes, with batch 2 showing higher overall stability mainly in acidic flavor and aroma, particularly in prototypes with 0.2% acidity. VOCs analysis revealed profiles primarily driven by batch variation, with secondary modulation by vinegar type: sesquiterpenes remained stable, while γ-terpinene, limonene, and p-cymene were the dominant compounds, with greater stability observed in batch 2. Overall, the combined use of lactic acid fermentation, vinegar pickling, and mild pasteurization represents a promising strategy for preserving sea fennel and supports its potential as a vegetable crop. Full article

Post-harvest economic losses in the strawberry industry are predominantly driven by disease caused by food-contaminating fungi and the loss of physicochemical quality. The gel-like matrix of the edible coating (EC) serves as a carrier for delivering lactic acid bacteria (LAB). This structured network, characterized by its excellent adhesion and film-forming stability, maintains fruit integrity and delivers antifungal properties to control pathogens. This study tested an exopolysaccharide coating with L. plantarum A6 to assess its impact on strawberry shelf life and quality stored at 4 °C and 30 °C for eight days. Through the analysis of physicochemical properties, it was possible to observe that weight loss increased during storage time in all treatments except for strawberries coated (CF) at 4 °C, with 2.43 ± 0.2%. Regarding firmness, after 8 days of storage the greatest difference occurred in the fruit uncoated (UF) exposed to 30 °C decreased 30.93%, whereas the CF group showed a reduction of 2.04%, showing a significant difference between these treatments (p < 0.05). However, the CF at 4 °C had a value of 3.98 ± 0.3 N after eight days of storage, which is close to that of fresh fruit, indicating the effectiveness of the coating. In terms of microbiological results, the mesophilic and mold counts were lower in the treatment at 4 °C with coating (3.6 log CFU/g and 4.48 log CFU/g) than in the treatment stored at 30 °C (5.78 log CFU/g and 6.04 log CFU/g). The shelf-life estimate determined that CF stored at 4 °C could be preserved for 15 days and those stored at 30 °C for 6 days. Finally, sensory evaluation determined that CF stored at 4 °C were well-accepted in terms of attributes such as taste, sweetness, firmness, and flavor. These findings underscore the effectiveness of coating, not only in improving the storage quality of strawberries, but also in ensuring their sensory acceptance. Full article

Potato sensory quality is a key determinant of consumer acceptance and processing suitability; however, it remains insufficiently explored in Bulgarian potato breeding programs. This study aimed to characterize the sensory profiles of advanced Bulgarian mutant potato lines developed through induced mutagenesis, in comparison with their parental genotypes and untreated controls, after steaming and oven-frying. A trained descriptive sensory panel evaluated attributes related to appearance, aroma, flavor, texture, taste, and aftertaste, and the resulting data were explored using principal component analysis (PCA). Steamed samples were mainly associated with potato identity, earthy and raw potato peel aromatics, and potato-like flavor, whereas oven-fried samples were more strongly associated with overall sweet impression, buttery, earthy, and potato flavors, together with nutty aftertaste. Texture-related attributes were expressed in both culinary preparations, while undesirable bitter, sour, and astringent aftertastes occurred less frequently and were mainly linked to specific genotypes rather than to the overall sensory profile. Exploratory PCA supported the visualization of genotype-related sensory tendencies across both datasets. Several mutant lines showed favorable sensory profiles aligned with desirable parental characteristics, whereas others were more often associated with less favorable attributes, including increased bitter and astringent aftertastes. Overall, steaming emphasized inherent potato like, earthy, and raw-related notes, whereas oven-frying enhanced color development, sweet–buttery flavor impressions, and richer texture expression. Full article

Today, consumers’ growing demand for higher-quality beer and their desire for unique sensory experiences are propelling the craft beer movement into a new trend within the beer industry’s production and consumption landscape. Unlike traditional beers with their single-ingredient combinations, craft beers innovatively incorporate special functional adjuncts. These adjuncts produce unique aromas and nutritional value during fermentation, primarily manifested in flavor compounds such as alcohols, esters, and organic acids. However, current craft beer production faces challenges like extended fermentation cycles and flavor instability, limiting the development of its distinctive characteristics. This paper is the first to focus on analyzing the relationship between raw material and adjuncts characteristics and flavor formation in craft beer, aiming to provide innovative insights for the transformation and upgrading of the traditional beer industry. Full article

Thamnaconus modestus (black scraper) is an economically important fish species in Chinese coastal fisheries, yet its pronounced fishy off-odor, primarily attributed to sulfur-containing compounds and trimethylamine (TMA), severely limits consumer acceptance and product diversification. However, a systematic investigation into how different thermal processing methods affect its volatile flavor profile is lacking. This study employed an integrated multi-instrumental flavoromics platform combining sensory evaluation, electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS), coupled with chemometric analysis, to systematically characterize the aroma variations of T. modestus subjected to steaming, boiling, deep-frying, and roasting treatments compared with raw samples. A total of 62 (GC-IMS) and 129 (GC-MS) volatile compounds were identified, from which 78 characteristic markers (VIP > 1) and 45 key odorants (OAV ≥ 1) were screened. Thermal processing markedly reduced sulfur-containing compounds and TMA concentrations (raw >> steamed ≈ boiled >> deep-fried > roasted) while promoting lipid oxidation- and Maillard reaction-derived aldehydes and furans. Two distinct flavor modulation patterns were revealed: moist-heat methods (steaming, boiling) generated grassy/fatty notes through moderate lipid oxidation, whereas dry-heat methods (deep-frying, roasting) produced characteristic roasted/nutty notes via synergistic activation of Strecker degradation and Maillard reaction. These findings provide scientific evidence for precise flavor quality control and diversified processing optimization of T. modestus products. Full article

Rakı, a traditional distilled beverage produced from grapes, holds significant economic importance in Türkiye; however, comprehensive consumer-focused sensory research remains limited. This study aims to determine the aroma profile, sensory characteristics, and consumer preferences of commercial rakı to guide producers in aligning product characteristics with consumer expectations. Nine commercial rakı samples were evaluated. The aroma composition was analyzed using SBSE-GC-MS. Sensory attributes were assessed by a trained panel through descriptive analysis (DA) and by 100 consumers utilizing the Check-All-That-Apply (CATA) method alongside a liking test. Eighty-one aroma compounds were identified, predominantly the phenylpropanoids trans-anethole and estragole, with monoterpenes and sesquiterpenes dominating the secondary profile. Integrating instrumental data with DA evaluations suggests that anethole and sesquiterpenes likely contribute to the attributes related to visual coating, body, creamy, mastic, persistency, and complexity. Consumer profiling revealed two distinct preference groups. Older, frequent consumers preferred complex, high-alcohol profiles with trigeminal harshness and visual glass coating, whereas younger, casual consumers preferred smoother rakı with a traditional white appearance, reacting negatively to “boiled aniseed” flavors and the yellowish tint of oak-aged versions. The CATA technique effectively distinguished these profiles. To enhance overall product quality, producers should eliminate “boiled” defects and adjust sensory profiles: complex products for experienced consumers and visually traditional, smooth profiles for younger consumers. According to current knowledge, this is the first study to employ the CATA method alongside consumer profiling and preference mapping in the sensory evaluation of rakı. Full article

Pyropia haitanensis, an economically significant cultivated seaweed in China, exhibits substantial geographical variations in nutritional and sensory qualities that influence its market value. The nutritional quality of the samples, including total sugar, total protein, and amino acid content, as well as color quality, assessed through phycobiliprotein and chlorophyll content, and sensory quality evaluated using an electronic nose and electronic tongue, were determined. To elucidate these quality variations, this study employed an integrated metabolomics and chemometrics approach to analyze samples from five major cultivation regions. Principal component analysis (PCA) effectively differentiated the samples; orthogonal partial least squares discriminant analysis (OPLS-DA) validated this classification with robust model parameters (R²X = 0.791, R²Y = 0.995, Q² = 0.984) and identified key discriminatory metabolites. Weighted gene co-expression network analysis (WGCNA) identified origin-specific metabolic modules correlated with quality traits, revealing that pathways such as cysteine and methionine metabolism underpin the observed differences in flavor profiles across cultivation regions. Furthermore, mediation analysis quantitatively confirmed that inorganic nitrogen primarily influences key flavor attributes by regulating sulfur-containing amino acid and nucleotide metabolism. This study systematically elucidates the metabolic mechanisms governing quality formation in P. haitanensis, providing a scientific foundation for quality control and geographical origin traceability. Full article

In this study, vegetable oil-based high-internal-phase Pickering emulsions (HIPPEs) were formulated from soy protein isolate and sodium alginate, and the effects of different replacement ratios (20–100%) of pork back fat on the quality of emulsified sausages were investigated. With the increase in the fat replacement ratio, cooking loss, released fat, and lipid oxidation significantly decreased (p < 0.05). Similarly, as the replacement ratio rose, L*-values, pH and springiness increased, while a*-values, hardness, cohesiveness, and chewiness showed a significant decrease. The reformulated sausages exhibited superior slice compactness, a macroscopic trait corroborated by the dense network structure observed via microstructural analysis. Electronic nose and electronic tongue measurements indicated that the inclusion of HIPPEs modulated both the aroma profiles and taste attributes of the emulsified sausages. Moreover, although differences were observed in some sensory attributes and flavor characteristics, all formulations with HIPPEs remained within an acceptable sensory range. Full article

Fruit volatile organic compounds (VOCs) are key determinants of plum flavor quality, and esters contribute strongly to the fruity aroma of ripe fruit. However, the molecular basis of cultivar differences in ester formation during ripening has not been systematically clarified. Here, we characterized pulp VOC profiles across ripening in three Chinese plum (Prunus salicina) cultivars (‘WeiWang’ (WW), ‘WeiDi’ (WD), and ‘KongLongDan’ (KLD)) and integrated transcriptome analysis with weighted gene co-expression network analysis (WGCNA) to identify genes associated with ester accumulation. HS-SPME-GC-MS identified 38 VOCs, mainly esters, aldehydes, and alcohols, with ‘WW’ showing the highest total VOC abundance. During ripening, esters became the predominant volatile class in ‘WW’ and ‘WD’, in agreement with their fruity sensory characteristics, whereas ‘KLD’ maintained a more balanced composition of fruity and green-related volatiles. Transcriptomic analyses highlighted Prunus salicina alcohol acyltransferase 3 (PsAAT3) as the most abundant AAT transcript in pulp and strongly induced in ‘WW’. Transient overexpression of PsAAT3 in the low-ester background increased butyl acetate and hexyl acetate by 4.8- and 2.2-fold, respectively. WGCNA further identified ester-associated modules and candidate transcription factors co-expressed with PsAAT3 (JA2L, HY5, NAC073, and PHL13). As a result, this study identifies PsAAT3 as a key determinant of high-ester aroma in Chinese plum and provide candidate targets for aroma improvement and flavor-oriented breeding. Full article

Meat quality serves as a pivotal determinant of consumer purchasing behavior and of the economic viability of the livestock industry; as such, research into its regulatory mechanisms is of critical significance for the development of modern agriculture. Traditional investigations into meat quality have predominantly centered on sensory and physicochemical assessments of ultimate phenotypic traits, thereby facing inherent limitations in systematically deciphering the intricate molecular regulatory networks underlying meat quality formation. By contrast, an integrated analysis of the transcriptome and metabolome effectively connects the cascade of “gene transcription—metabolic regulation—phenotypic determination,” which has emerged as a core methodological paradigm in contemporary research on the molecular mechanisms governing meat quality. This review systematically delineates the evolutionary trajectory and principal technological frameworks of meat quality evaluation systems, with a focused synthesis of recent advances achieved through combined transcriptomic and metabolomic analyses in the field of meat quality regulation. The scope of this review encompasses core transcriptional regulatory networks associated with meat quality attributes, pivotal metabolic pathways, signal transduction mechanisms, and protein degradation dynamics. Furthermore, the regulatory impacts exerted by genetic variation among breeds, nutritional modulation, rearing environments, and stress responses on meat quality characteristics are comprehensively elucidated. Integrative analysis reveals that combined transcriptome–metabolome approaches transcend the inherent limitations of single-omics investigations, systematically unraveling the hierarchical regulatory mechanisms governing fundamental meat quality traits, such as muscle fiber type differentiation, postmortem glycolytic progression, intramuscular fat deposition, and flavor compound accumulation. Such integrative strategies have facilitated the identification of functional genes and metabolic biomarkers with potential utility for the early prediction of meat quality outcomes. Concurrently, this review acknowledges persistent challenges confronting the field, including the absence of standardized protocols for multi-omics data integration, insufficient functional causal validation, and a discernible disconnect between research discoveries and practical industrial implementation. Building upon this comprehensive assessment, prospective directions for future multi-omics research in meat quality are proposed, accompanied by the formulation of an integrated end-to-end improvement framework spanning fundamental research, technological innovation, and industrial application. Collectively, this review provides a systematic theoretical foundation for the in-depth elucidation of mechanisms that determine meat quality and the precision-oriented regulation of quality-determining traits in livestock production practices, thereby offering substantial scientific guidance for quality improvement initiatives within the animal husbandry sector. Full article

The diversification of craft beer styles has stimulated interest in innovative yeast-driven strategies to enhance sensory complexity while maintaining process robustness and stylistic integrity. In this context, non-Saccharomyces yeasts represent promising biotechnological tools for modulating fermentation performance and flavor development in brewing systems. This study evaluated the application of Lachancea thermotolerans and Torulaspora delbrueckii in the production of a Porter-style beer using sequential inoculation with Saccharomyces cerevisiae. All fermentations were conducted in triplicate from a wort with an original gravity of 1042. The final alcohol content ranged from 4.82 to 4.99% (v/v), and apparent attenuation varied between 84.1 and 88.9%, with no significant differences among treatments (p > 0.05). Color (92–94 European Brewery Convention (EBC) and bitterness (~18 International Bitterness Units (IBU) remained within Porter-style parameters across all fermentations. Total acidity ranged from 0.19 to 0.21% (lactic acid equivalents), while volatile acidity was significantly higher in the L. thermotolerans treatment (0.55 g L⁻¹) compared with the control (0.22 g L⁻¹) (p < 0.05). Sequential inoculation influenced early fermentation kinetics and modulated selected sensory attributes. Quantitative Descriptive Analysis (n = 18 panelists) indicated higher aroma intensity and foam quantity in beers produced with L. thermotolerans, whereas T. delbrueckii was associated with moderate increases in foam persistence. The roasted character and overall stylistic perception remained stable across treatments. These findings indicate that sequential inoculation with selected non-Saccharomyces yeasts enables measurable sensory differentiation in dark beer matrices without compromising fermentative performance or stylistic integrity. The results support their controlled integration as technological tools for sensory innovation in Porter-style beers. Full article

This study investigated consumer expectations and perceived quality of strawberries across different geographical contexts to identify the main drivers of purchasing behavior within a cross-country framework. An online survey was conducted among consumers in Italy, Germany, and Turkey to explore consumption habits, purchasing channels, sensory expectations, product perceptions, and willingness to pay (WTP) for specific product attributes. Results confirmed a high level of consumer appreciation for strawberries across all countries, primarily driven by their sensory characteristics. However, purchasing behavior and consumption patterns were strongly influenced by cultural and market-related factors. Visual attributes were confirmed to be key cues guiding product choice; however, label indications related to sensory traits and functional properties exerted a greater influence. Flavor, firmness, and overall taste balance represented critical determinants of consumer satisfaction. Differences across demographic groups were also observed, with younger and male consumers reporting lower levels of satisfaction with key sensory attributes, including juiciness, aroma, and freshness. Cross-country comparisons revealed heterogeneous WTP patterns, with Turkish consumers showing a greater propensity to pay premium prices for quality-related, local, organic, and environmentally friendly attributes compared with German and Italian consumers. Overall, the findings highlight the combined influence of sensory quality, cultural context, and sociodemographic characteristics in shaping strawberry perception and purchasing behavior. These insights may support breeders, producers, and retailers in developing targeted product strategies and market positioning across different geographical areas and consumer segments. Full article

This study investigated rice bran and green Khao Dawk Mali 105 (KDML 105) rice grains as alternative protein sources for plant-based yogurt. However, there is a lack of systematic investigation on the application of enzyme-extracted proteins from green KDML 105 rice and rice bran in fermented yogurt systems. Proteins were obtained via enzyme-assisted extraction to enhance yield and bioactive compound release prior to formulation. Physicochemical, compositional, rheological, bioactive, and sensory properties were evaluated. Yogurts by green rice protein extract (GRE) and green rice bran protein extract (GBE) formed softer gel networks than soy yogurt, exhibiting lower water-holding capacity and higher syneresis, reflecting differences in protein aggregation during fermentation. Nevertheless, green rice (GR) and green rice bran (GB) yogurts contained significantly higher protein levels (1.93–2.47-fold) than the control. They also demonstrated enhanced bioactive properties, with increased total phenolic content (1.07–1.51-fold), total flavonoid content (2.10–4.35-fold), DPPH radical scavenging activity (1.07–1.16-fold), and FRAP values (1.46–1.98-fold). Sensory evaluation indicated good acceptability, particularly for GR formulations, which achieved a mean score of 7 with favorable texture and flavor attributes. These findings highlight the technological feasibility of utilizing green rice and rice bran proteins as primary ingredients in rice-based fermented yogurt alternatives with improved bioactive functionality. Full article

As the world progresses towards more sustainable food systems, an increasing number of individuals are inclined to reduce meat consumption and transition to plant-based protein sources. Given the implications of climate change and escalating public health issues, plant-based protein sources appear to be a viable alternative; yet, this transition will be challenging to implement. Legumes, cereals, oilseeds, microalgae, and mycoprotein constitute the primary sources of plant-derived protein. Each possesses distinct functional attributes; yet, they also exhibit certain nutritional constraints. The restrictions mostly pertain to the composition of essential amino acids and the body’s efficacy in utilizing micronutrients such as iron, zinc, and vitamin B₁₂. From an ecological perspective, plant-based proteins often exert a significantly lesser impact on the environment compared to conventional meat. This reduces greenhouse gas emissions and optimizes resource utilization. Recent technological advancements, including fermentation methods, shear cell structuring, and high-moisture extrusion, have significantly improved the texture and flavor of plant-based products. However, consumer perceptions of the sensory attributes of these products significantly influence their acceptance. Current research priorities include improving protein digestibility, mitigating antinutritional factors, reducing salt content, and generating robust long-term data on health effects/health benefits. Ultimately, replacing meat with plant-based proteins involves not only scientific and nutritional considerations but also requires significant cultural and societal transformations to establish a more balanced and sustainable food system. Full article

Premium coffee depends on high-quality beans, influenced by a combination of genetic, environmental, and postharvest factors. This review summarizes the mechanisms underlying coffee bean quality, with an emphasis on the genetic differences between Coffea arabica and Coffea canephora, as well as the integrated roles of environmental conditions, agronomic practices, including nutrient and shade management, and postharvest processing technologies. The allotetraploid genome of C. arabica is influenced by homoeologous exchanges and subgenome-biased expression (such as decreased DXMT activity that reduces caffeine), which contribute to its complex flavor profile. Key lipid metabolism genes, particularly FADS2, play a critical role in regulating lipid metabolism. The effects of altitude (1600–2000 m) and shade influence various metabolic pathways. Cooler temperatures promote sugar accumulation, while excessive shading hinders carbon assimilation and the development of flavor precursors. Postharvest processing significantly influences flavor, where microbial or enzymatic treatments enhance sensory attributes. In addition, methods like natural, washed, or honey processing modulate various nonvolatile compounds, impacting lipid emulsification and aroma retention. Multi-omics analyses suggest that MYB proteins play a key role in regulating pathways involved in caffeine, chlorogenic acids, and terpenes. Effective hermetic packaging prevents oxidation, thereby preserving freshness. Overall, superior coffee quality stems from synergistic interactions across genetic, ecological, agronomic, and processing factors, highlighting the need for the development of an integrated strategy to support the sustainable production of premium coffee. Full article