Search Results (423)

Horchata, the traditional tiger nut (Cyperus esculentus L.) beverage from Valencia (Spain), is nutritious and rich in antioxidants, yet its consumption remains largely local and tied to its original flavor. This work explored cocoa as a route to diversify horchata and enhance its functional value: natural and alkaline cocoa powders were added at 0.5–3% to obtain 20 formulations that were characterized in terms of their physicochemical, functional, and sensory properties. Cocoa contributed soluble solids and modified color and pH without altering the beverage’s Newtonian behavior and markedly increased its phenolic content (up to ca. 6-fold) and antioxidant capacity (up to ca. 9-fold) with 3% of natural cocoa. Following a sequential study design, biological activity was first evaluated using concentrations compatible with the C. elegans model and, for the first time, the antioxidant potential of cocoa-flavored horchata was validated in vivo under UV-induced oxidative stress. The cocoa-flavored beverage lowered nematode lethality to a level statistically indistinguishable from the unexposed control, indicating its capacity to alleviate oxidative stress and enhance resistance to an environmental challenge. Subsequently, consumer acceptance was evaluated, revealing high overall acceptance. The 3% natural cocoa beverages received the highest preference scores and exhibited the highest polyphenol contents and antioxidant capacities among the formulations evaluated. Overall, cocoa incorporation effectively modified the physicochemical, functional and sensory characteristics of tiger nut beverages, while selected natural cocoa formulations showed biological activity in the C. elegans model under the experimental conditions evaluated. Full article

Electronic nose (EN) technology, based on electrochemical sensor arrays, has emerged as a rapid and objective tool for aroma characterization in food systems. This study investigated factors influencing cat food preference using physicochemical analysis, texture measurement, preference testing, and EN technology. Nine (9) commercial cat foods from three brands (A: premium; B and C: medium price) with different flavors were evaluated. Proximate analysis revealed no significant differences (p > 0.05) in most nutrients, except crude fiber (CF) (p < 0.05), which was higher in lower-priced cat foods. Shear force showed a positive correlation with consumption (r = 0.72), while CF was negatively correlated (r = −0.52). Preference tests indicated that Brand A was most preferred, followed by Brand C, while Brand B was least preferred. Principal component analysis (PCA) identified variability in individual cat preferences, and one outlier cat was excluded. Discriminant analysis of EN data showed clear separation by brand rather than flavor, suggesting brand-related aroma profiles can be monitored rapidly through the digital odor fingerprint. Cat food acceptance is mainly driven by texture, CF content, and aroma rather than macronutrient composition. The results of the EN evaluation of cat food samples revealed the same group similarities and differences as the 8-month preference test performed with cats. Similar to this study, EN classification models can be developed using food preference data and the digital aroma fingerprints of foods. After validations, the EN models can be used as an effective tool to monitor the quality and assess new diets according to the known preferred odor fingerprint. Full article

The timing of microbial inoculant application may influence nutrient availability, plant nutrient acquisition, and grain quality in flooded rice systems. This study investigated the effects of the application timing of a ginger-fermented microbial inoculant (GFMI) on soil and floodwater nutrient dynamics, plant performance, grain yield, and grain quality of KDML105 rice under flooded cultivation. The GFMI significantly affected soil pH, soil organic carbon (SOC), ammonium (NH₄⁺-N), available phosphorus (P), soil MRS-culturable presumptive lactic acid bacteria (presumptive LAB) populations, and floodwater NH₄⁺-N concentrations. Although GFMI application before plowing (GFMI-PL) maintained the highest soil presumptive LAB populations throughout the growing season, GFMI application at transplanting (GFMI-TP) produced the strongest agronomic responses. Soil NH₄⁺-N concentrations were generally greater in GFMI-treated plots than in the non-inoculated control (CT) during the active growth period, with peak concentrations reaching 98.1 mg kg⁻¹ under GFMI-TP compared with 76.0 mg kg⁻¹ in the control at 69 days after transplanting. These responses were accompanied by greater shoot N, P, and K concentrations and the highest paddy rice yield (6.40 Mg ha⁻¹), representing a 15.5% increase over the CT (5.54 Mg ha⁻¹). GFMI-TP also produced the highest crude protein (7.62%) and crude fat (0.63%) concentrations and increased the abundance of several amino acids, particularly glutamic acid (0.61 g 100 g⁻¹ protein), aspartic acid (0.29 g 100 g⁻¹ protein), and proline (0.24 g 100 g⁻¹ protein). GFMI application also influenced grain mineral composition, although responses varied among individual elements. In contrast, cooking quality characteristics were not significantly affected by treatment. Sensory evaluation indicated greater consumer preference for GFMI-treated rice, with GFMI-TP receiving the highest scores for aroma, taste/flavor, and overall acceptance. Overall, these findings demonstrate that synchronizing GFMI application with transplanting maximized the benefits of the fermented microbial inoculant, resulting in improved nutrient availability, grain yield, and grain quality in KDML105 rice under flooded cultivation. These results highlight the potential of ginger-fermented microbial inoculants as a biologically based strategy for improving nutrient management and sustainable rice production. Full article

Gardenia fruit, a medicinal and edible resource rich in bioactive compounds, faces several limitations, including low extraction efficiency, poor stability, and intense bitterness. In this study, gardenia fruit powder at varying concentrations (2.5%, 5.0%, 7.5%, 10.0%, and 12.5%) was mixed with a kombucha inoculum and fermented for 8 days to develop functional beverages. The results demonstrated that fermentation with gardenia fruit powder effectively supported SCOBY growth. The 5.0% addition of gardenia fruit (G5Fer) produced thicker bacterial cellulose, higher total titratable acidity (10.43 g/L), and increased total polyphenols (37.12 mg GAE/100 mL) after 8 days of fermentation. G5Fer also achieved the highest sensory scores, especially in aroma, flavor, and overall acceptance. Higher doses of gardenia fruit (≥7.5%) caused turbidity, dark color, and strong sourness, leading to lower sensory scores. Non-targeted metabolomics revealed that kombucha fermentation reshaped the metabolic profile, enriching phenolic acids (e.g., gallic acid and caffeic acid) and flavonol glycosides (e.g., kaempferol-3-O-rutinoside) via the biosynthesis of phenylpropanoid pathways while antioxidant activity (DPPH and ABTS⁺ scavenging rate) was well maintained. Overall, G5Fer achieved the best balance among acidity, bioactive compounds, and consumer preference. In conclusion, gardenia fruit represents a promising substrate for developing a functional, palatable kombucha-like beverage, aligning with the growing demand for value-added fermented products. Full article

Flavor is a key determinant of food quality, and elucidating its formation mechanisms is of great significance for product optimization and satisfying consumer preferences. Traditional sensory analysis is inherently subjective, while instrumental analysis can objectively assess flavor components but provides limited insight into the formation mechanisms. This article adopts a narrative literature review to summarize the applications of omics technologies in food flavor research in recent years. It focuses on genomics, transcriptomics, proteomics, metabolomics, lipidomics, and multi-omics technologies. It points out that current studies remain largely confined to identifying differential molecular features, lacking in-depth exploration from molecular interactions to causal mechanisms. At the same time, single-omics methods can only provide partial information and cannot capture the multi-level regulatory networks of flavor formation. A causal inference framework for analyzing flavor mechanisms at the omics level through multi-omics integration and intervention experiments has been proposed. It emphasizes that artificial intelligence technology provides a promising solution for the interactive analysis of complex multi-omics datasets. Future research should focus on developing low-cost, high-throughput real-time analysis methods, cross-omics data fusion strategies, and the rigorous exploration of scientific causal relationships. Full article

Meat flavor significantly influences consumer preference and market value, particularly for indigenous pig breeds renowned for distinctive sensory characteristics. While traditional research has focused on genetic factors and feeding regimens, emerging evidence suggests that gut microbiota plays a crucial role in meat quality attributes. However, the specific contribution of bacterial–fungal co-occurrence to meat flavor formation remains largely unexplored. This study aimed to characterize the associations between intestinal bacterial–fungal co-occurrence networks and the muscle flavor-related metabolite profiles of CX pigs, using an integrated multi-omics approach. Twenty male pigs (10 CX and 10 LAN, 12 months old) were subjected to comprehensive analyses, including meat quality evaluation, electronic nose analysis, 16S and 18S rRNA sequencing, and untargeted metabolomics. CX pigs exhibited significantly superior meat quality characteristics, including higher moisture content (p < 0.001), fat content (p = 0.008), and meat color scores (p < 0.001). Electronic nose analysis revealed significantly higher response values across all ten aroma sensors in CX pigs (p < 0.001), with the most pronounced differences observed in sensors detecting sulfur compounds and organic compounds. Untargeted metabolomics identified 40 differential metabolites, with 27 up-regulated in CX pigs, including key flavor compounds such as glycocholic acid, isorhamnetin, and pantothenic acid. Microbiome analysis demonstrated significantly higher bacterial alpha diversity in CX pigs (p < 0.05), with enrichment of beneficial bacteria, including Rikenellaceae_RC9_gut_group, Prevotellaceae_UCG_003, and Phascolarctobacterium, while fungal communities showed enrichment of Candida_Lodderomyces_clade. Correlation network analysis revealed that Rikenellaceae_RC9_gut_group demonstrated strong positive correlations with flavor compounds (r = 0.575 for isorhamnetin, r = 0.535 for pantothenic acid, p < 0.001) and all electronic nose responses (r = 0.434–0.691, p < 0.001). Bacterial–fungal co-occurrence networks showed synergistic relationships, with Rikenellaceae_RC9_gut_group positively correlated with Candida_Lodderomyces_clade (r = 0.711, p < 0.001) while exhibiting antagonistic relationships with Piromyces (r = −0.714, p < 0.001). These findings offer novel insights for developing microbiome-targeted strategies to enhance meat quality in pig production systems. Full article

This study selected three lactic acid bacteria strains (Lactiplantibacillus plantarum CGMCC 1.12974, Limosilactobacillus fermentum CICC 22704, and Lactobacillus acidophilus CICC 22162) to pre-ferment brown and polished glutinous rice grains followed by semi-dry milling, aiming to systematically compare the differential effects of various strain treatments on the structure, functionality, and flavor of glutinous rice flour. Pre-fermentation decreased protein content (11.23–20.80% in polished flour, 0.14–2.45% in brown flour), enriched γ-aminobutyric acid (GABA, up to 6.94 mg/100 g), increased relative crystallinity and gelatinization enthalpy, and altered hydration properties. Dumplings from fermented flours showed higher soup transmittance (up to 44.93% in the brown rice group), reduced hardness (24.82–67.32%) and chewiness, and improved cohesiveness and resilience. Volatile profiles shifted towards higher acids and esters and lower alcohols, aldehydes and ketones, with strain-specific features. Redundancy analysis confirmed that starch became the dominant texture-determining factor after fermentation. Among the three strains, Lp. plantarum CGMCC 1.12974 exhibited the best improvement for most quality attributes. In conclusion, pre-fermentation of rice grains effectively enhances whiteness, GABA content, textural softness, and flavor diversity of semi-dry milled glutinous rice flours. Full article

Indigenous crops are well adapted to marginal conditions and rich in nutrients, making them promising contributors to food and nutrition security in rural South African communities. This study evaluated the consumer acceptability and community perceptions of stiff pap composite dishes incorporating pumpkin leaves, Cucurbita pumpkin, and cream-fleshed sweet potato (CFSP) among 60 rural participants. Employing a cross-sectional design, sensory testing using a nine-point hedonic scale and focus group discussions (FGDs) were conducted across the uMkhanyakude and King Cetshwayo District Municipalities in KwaZulu-Natal, South Africa. All three composite dishes were well-liked overall. The CFSP-based dish achieved the highest overall acceptability (7.68) and was the most preferred (40%; n = 24), while the pumpkin-based dish was the least preferred (38%; n = 23). Significant differences in taste and color were observed across dishes (p < 0.05). Focus groups highlighted that familiarity, flavor balance, preparation methods, and cultural norms shaped willingness to adopt these dishes, with novel combinations eliciting both curiosity and hesitation. Cultural norms, family preferences, and the traditional significance of stiff pap shape acceptance pathways. The findings suggest that integrating indigenous crops into culturally familiar staples can promote dietary diversification and support smallholder farming systems, with culturally sensitive culinary guidance serving as the key enabler for broader adoption. These findings imply that embedding indigenous crops within culturally central staples offers a practical, consumer-driven entry point for sustainable food system transformation, simultaneously advancing dietary diversity, smallholder livelihoods, and the resilience of rural food systems. Full article

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

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

To address post-acidification, microbial contamination, and quality deterioration in fermented pickled mustard greens after fermentation, this study systematically evaluated the effects of thermal treatment on quality preservation, selected a preferred thermal processing condition from three kinetically designed treatments, and predicted product shelf life. Based on heat penetration curves and the thermal death kinetics of the target heat-resistant microorganism, Bacillus subtilis, three thermal processing conditions were established: 75 °C for 64 min, 85 °C for 19 min, and 95 °C for 17 min. The D-value of B. subtilis spores at 85 °C was 1.37 min, and the corresponding thermal treatments were designed according to a 2D reduction principle. HS-SPME-GC-MS analysis identified 84 volatile compounds, with isothiocyanates representing key contributors to the characteristic pungent aroma of mustard-based pickles. Sensory evaluation showed that the 85 °C treatment group achieved the best observed balance among pungency, refreshing aroma, mellow flavor, color, texture, and overall acceptability, whereas excessive heating at 95 °C promoted isothiocyanate loss and texture deterioration. During accelerated storage, the selected treatment inhibited post-acidification, maintained nitrite at a low level (<1 mg/kg), and delayed microbial and sensory deterioration. Integrating physicochemical indices, microbial populations, and sensory scores, the theoretical shelf life under refrigeration at 4 °C was predicted to be 170 days using the Q10 model. These findings provide practical guidance for selecting thermal processing conditions that balance microbial safety, flavor retention, and shelf-life extension in industrial fermented pickled mustard greens. Full article

This study examined the effects of soy sauce-based marinades containing fruit extracts (pineapple, apple) and sugar on the physicochemical, amino acid, flavor, and sensory characteristics of pork bulgogi. Five marinades (sugar only, pineapple, apple, pineapple+sugar, apple+sugar (App+Sug)) were compared. Pineapple exhibited high sweetness, acidity, and protease activity, consequently enhancing essential amino acids but causing undesirable mushy texture due to excessive proteolysis. Meanwhile, apple enriched umami-related amino acids (Glu, Gln) and provided balanced organic acid and sugar profiles without structural degradation. HPLC confirmed pineapple was rich in sucrose and citric acid, while apple contained more fructose and malic acid. Fruit-containing marinades increased esters, alcohols, and Maillard compounds, while reducing lipid oxidation aldehydes, thereby contributing to improved aroma and oxidative stability. Sensory evaluation revealed App+Sug marinade achieved the highest scores in flavor, tenderness, chewiness, and overall preference, thus indicating synergistic effects of fruit acids and sugars. Conversely, pineapple-based marinades, despite strong tenderizing potential, were less palatable. Overall, App+Sug marinade provided the best balance of flavor, tenderness, and consumer acceptability, while pineapple requires controlled application to prevent excessive softening. Full article

Lipolytic and esterase-like enzymes are crucial in the food industry for flavor production and ester hydrolysis. This study presents an exploratory, baseline feasibility approach to evaluate esterase-like enzyme production by Serratia marcescens 11E via a sustainable co-valorization matrix, where vegetable wax residues serve as structural solid support and cheese whey acts as the primary lipid nutritional source. Under fixed 48-h screening conditions, the recovered cell-free extract exhibited a distinct catalytic preference for short-chain esters, showing higher specific activity toward 4-nitrophenyl acetate (0.743 U/mg) than 4-nitrophenyl palmitate (0.125 U/mg), confirming a predominant carboxylesterase-like profile. Biochemical characterization revealed an initial optimal activity at pH 9.0 and 30 °C, along with a noteworthy bimodal catalytic behavior featuring a secondary activity peak at 70 °C. Size-exclusion chromatography resolved the extract into two distinct active elution pools (17.8 and 26.2 U/mg), which corresponded to candidate protein bands of 35–40 kDa on SDS-PAGE. Although definitive molecular identification remains subject to ongoing zymographic and proteomic characterization, these foundational findings demonstrate the potential of co-valorizing lipid- and carbohydrate-rich industrial wastes to produce resilient proteins with esterase-like activity at elevated temperatures. Full article

Rapid demographic change across countries, with people from diverse ethnic backgrounds and preferences, mandates new nectarine (Prunus persica var. nucipersica) cultivars with varying skin and flesh colors and times of availability. After a 4-year initial screening with 21 cultivars, long-term phenological characteristics, yield, and fruit quality attributes of several cultivars of yellow- and white-fleshed nectarine, harvested at two intervals (Harvest 1 and Harvest 2) and stored for two storage durations (Period 1 and Period 2), were studied over four years. ‘Royal Bright’ consistently exhibited the latest bloom (higher Julian day) and, together with ‘Giant Pearl’, required greater cumulative growing degree days (GDD) than other cultivars to reach both Harvest 1 and Harvest 2 each year. Fruit GDD differences at Harvest 2 as compared to Harvest 1 in ‘Candy Pearl’ were the longest, and those of ‘Giant Pearl’, ‘BN7’, and ‘Royal Bright’ were shorter among all cultivars. ‘Burnectseven’ (‘BN7’), ‘Flame’, and ‘Royal Bright’ always had higher yield, while all “Pearl” series (‘Giant Pearl’, ‘Majestic Pearl’, ‘Candy Pearl’) were in the low-yielding cultivars. ‘Candy Pearl’, ‘Majestic Pearl’, and ‘BN7’ nectarines often had larger fruit than other cultivars. Fruit picked at the second harvest had lower firmness than that picked at the first harvest in all cultivars every year. Fruit of ‘Candy Pearl’ often had higher firmness, but those of ‘BN7’ and ‘Royal Bright’ had lower firmness, at the times of both Harvest 1 and Harvest 2. Fruits of ‘BN7’ and ‘Candy Pearl’ often had higher soluble solids concentrations at Harvest 1 and Harvest 2, and after keeping the fruit in storage for Period 1 and Period 2. According to this study, ‘Candy Pearl’ is recommended as a good choice for the early market, as the fruit in this cultivar was mild with high flavor and attractive red skin and white flesh. Also, ‘Majestic Pearl’, ‘BN7’, and ‘Flame’ can be grown for the mid-to-late August market. ‘Majestic Pearl’ and ‘Flame’ had large fruit with a moderate level of russet and a split pit in some years, and thus, any cultural practices that may contribute to fruit russet and split pit should be avoided. Details on recommendations for suitable cultivars, harvest stages, and storage durations are provided in this study. Full article

Global food production must reduce environmental impact while meeting rising demand for dietary protein. Plant-based meats aim to preserve the sensory and cultural role of animal meat while lowering greenhouse gas emissions, land use, and health risks. Advances in protein structure and flavor chemistry have improved product quality, yet consumers continue to prioritize taste and texture over sustainability, and systematic large-scale consumer surveys are scarce. It remains unclear how plant-based products rank against animal benchmarks and which product attributes most strongly influence overall liking. Here we show, in a large-scale blinded in-person sensory evaluation across 14 product categories, 2684 consumers, more than 11,000 product evaluations and 800,000 data points, that plant-based products still trail animal benchmarks at the category average level but approach parity in selected formats. Plant-based unbreaded chicken filets, chicken nuggets, and burgers achieved mean overall liking scores of 5.1, 4.9, and 5.2, differing from the animal benchmarks by only $\Delta$ = 0.1, 0.2, and 0.3 points on a seven-point scale. For unbreaded chicken filets and burgers, 48% and 47% of the participants rated the plant-based product the same as or better than the animal benchmark. Categories with higher sensory parity captured 5–14% market share compared with less than 1% for low-parity categories. Penalty analysis identified savoriness, aftertaste, juiciness, and tenderness as the strongest determinants of liking. These findings show that sensory parity is technically achievable but not yet consistent across product types. By publicly sharing all the sensory, preference, and market-linked data, we establish an open benchmark for alternative protein performance to democratize research and accelerate principled data-driven innovation. Full article