Search Results (11)

This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening. Five experimental groups were tested, including uninoculated controls and sausages inoculated with selected LAB strains or a commercial starter. A total of 51 volatile compounds were identified and tracked over an 11-day fermentation period using HS-SPME-GC-MS. Results showed that LAB fermentation reduced compounds associated with off-flavors, such as aldehydes and sulfur compounds, and promoted the formation of volatiles responsible for pleasant aromas like buttery and fruity notes. Specific LAB strains, especially Lacticaseibacillus casei 116, showed strong potential in improving the volatile profile of plant-based meat analogs. These findings suggest that fermentation using selected LAB can enhance the sensory quality of plant-based sausages, helping them better mimic traditional meat products. Full article

Alicyclobacillus acidoterrestris is an acidothermophilic bacterium considered a significant challenge to the food industry, particularly in the production of fruit juices and concentrates. Its ability to survive pasteurization and form spores and biofilms makes it a persistent contaminant that can spoil products and generate off-flavors even during product storage. Recent studies have increasingly focused on developing new strategies to eliminate both vegetative cells and biofilms, with special attention on natural compounds such as plant extracts, essential oils and antimicrobial metabolites. These natural agents offer promising alternatives for controlling A. acidoterrestris and might contribute to improvement in safety and quality of juice products. This article presents a comprehensive overview of current strategies for controlling Alicyclobacillus species in food processing environments, with an emphasis on A. acidoterrestris as a major spoilage organism in the fruit juice industry. It summarizes the established physical and chemical control methods, as well as highlights emerging novel approaches involving natural-origin antimicrobial compounds considered useful for mitigating Alicyclobacillus contamination. Full article

The rising demand for sustainable protein is driving interest in insects as a raw material for advanced food ingredients. This review collates and critically analyses over 300 studies on the conversion of crickets, mealworms, black soldier flies, and other farmed species into powders, protein isolates, oils, and chitosan-rich fibers with targeted techno-functional roles. This survey maps how thermal pre-treatments, blanch–dry–mill routes, enzymatic hydrolysis, and isoelectric solubilization–precipitation preserve or enhance the water- and oil-holding capacity, emulsification, foaming, and gelation, while also mitigating off-flavors, allergenicity, and microbial risks. A meta-analysis shows insect flours can absorb up to 3.2 g of water g⁻¹, stabilize oil-in-water emulsions for 14 days at 4 °C, and form gels with 180 kPa strength, outperforming or matching eggs, soy, or whey in specific applications. Case studies demonstrate a successful incorporation at 5–15% into bakery, meat analogs and dairy alternatives without sensory penalties, and chitin-derived chitosan films extend the bread shelf life by three days. Comparative life-cycle data indicate 45–80% lower greenhouse gas emissions and land use than equivalent animal-derived ingredients. Collectively, the evidence positions insect-based ingredients as versatile, safe, and climate-smart tools to enhance food quality and sustainability, while outlining research gaps in allergen mitigation, consumer acceptance, and regulatory harmonization. Full article

The global demand for sustainable protein sources has led to a growing interest in plant-based alternatives, with sunflower products emerging as a promising yet underutilized option. This review provides a comprehensive overview and critical evaluation of current knowledge on the flavor and off-flavor profiles and codes of sunflower seeds and their by-products, with a focus on both volatile and non-volatile low-molecular-weight compounds. It can highlight the importance of the sensomics approach and the knowledge on key food odorants and tastants. Furthermore, this review underscores the importance of advanced analytical methodologies for linking chemical composition to sensory outcomes. While volatile compounds that activate human olfactory receptors, such as aldehydes, terpenes, and pyrazines, are well described in sunflower products, using the sensomics approach the key odor-active stimuli are just verified in sunflower oil. In addition, the roles of non-volatile components including lipids, proteins, carbohydrates, and secondary metabolites such as polyphenols require further investigation and experimental validation to confirm their role as key tastants and their effect on sensory perception. By compiling existing data, this review establishes a foundational database of known and potential flavor-relevant compounds in different sunflower products, providing a valuable resource to directly or indirectly guide sensory (sensomics) studies and promote sunflower-based product innovation. Identifying the key flavor contributors in the different sunflower-based products and raw materials would facilitate precise approaches in processing and product formulation to enhance sensory quality while mitigating off-flavors. Addressing these challenges will support the development of sunflower-based food products with optimized flavor and nutritional profiles, consistent with global sustainability goals and consumer acceptance. Full article

Geosmin (GSM) and 2-methylisoborneol (2-MIB), microbial-derived terpenoid compounds prevalent in aquaculture systems, impair fillet quality and disrupt physiological homeostasis in aquatic species by inducing oxidative stress and lipid peroxidation. Despite their significant impact, effective strategies for eliminating these compounds from fish tissues remain underexplored. In this study, we employed primer-mediated PCR amplification to identify strains that produce 2-MIB and GSM and evaluated the efficacy of Bacillus licheniformis strain BL23 (BL23) in suppressing S. thermocarboxydus (ST), a key contributor to terpenoid synthesis. Experimental fish were allocated to three groups (n = 30 per group): Group C (control, standard feed), Group T1 (BL23-supplemented feed), and Group T2 (BL23 + ST coculture). Probiotic concentrations in the tanks were maintained at 10⁶ CFU/mL under controlled conditions (30 °C). Tissue and aqueous samples were collected at intervals for the analysis of texture, growth performance, and terpenoid concentrations, with measurements in triplicate. Subsequently, B. licheniformis strain BL23 (BL23), which exhibits inhibitory effects against S. thermocarboxydus (ST) growth, was cultured and introduced into both fish specimens and aqueous systems. The outcomes of strain inoculation and cultivation experiments demonstrated the emergence of an inhibition zone surrounding the actinomycetes inoculated with BL23. The results from liquid coculture assays revealed a reduction in the concentration of ST from 10⁶ CFU/mL at 48 h to 10¹ CFU/mL at 72 h post-coculture with BL23 for an initial 48 h period. An analysis of fish tissue and aqueous samples confirmed that BL23 exhibited a significant inhibitory effect on the growth of ST, leading to a substantial decrease in GSM content (p < 0.05). However, no statistically significant improvements were observed in fish growth performance (weight gain, feed conversion rate) or meat texture quality parameters (hardness, elasticity). These findings present a novel approach to mitigating geosmin-induced off-flavors in aquaculture products, highlighting its potential utility in water management and aquatic food production systems. The results are particularly pertinent for the development of biological control strategies targeting microbial-derived odorants in recirculating aquaculture systems. Full article

Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and micronutrients. The protein quality in peas is influenced by both intrinsic factors like amino acid composition and spatial conformations and extrinsic factors including growth and processing conditions. The existing literature substantiates that the structural modulation and optimization of functional, organoleptic, and nutritional attributes of pea proteins can be obtained through a combination of chemical, physical, and enzymatic approaches, resulting in superior protein ingredients. This review underscores recent methodologies in pea protein extraction aimed at enhancing yield and functionality for diverse food systems and also delineates existing research gaps related to mitigating off-flavor issues in pea proteins. A comprehensive examination of conventional dry and wet methods is provided, in conjunction with environmentally friendly approaches like ultrafiltration and enzyme-assisted techniques. Additionally, the innovative application of hydrodynamic cavitation technology in protein extraction is explored, focusing on its prospective role in flavor amelioration. This overview offers a nuanced understanding of the advancements in pea protein extraction methods, catering to the interests of varied stakeholders in the field. Full article

Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes. Full article

The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually possess less higher alcohols and acetates and more aldehyde off-flavors due to the manufacturing processes. The employment of non-conventional yeasts partially mitigates this problem. In this study, we used proteases to optimize the wort amino acid profile for better aroma production during yeast fermentation. The design of experiments was applied to increase the leucine molar fraction, aiming to boost 3-methylbutan-1-ol and 3-methylbutyl acetate (banana-like aromas). This led to an increase from 7% to 11% leucine in wort after protease treatment. The aroma output in the subsequent fermentation, however, was yeast-dependent. An 87% increase of 3-methylbutan-1-ol and a 64% increase of 3-methylbutyl acetate were observed when Saccharomycodes ludwigii was used. When Pichia kluyveri was employed, higher alcohols and esters from valine and isoleucine were increased: 58% more of 2-methylpropyl acetate, 67% more of 2-methylbutan-1-ol, and 24% more of 2-methylbutyl acetate were observed. Conversely, 3-methylbutan-1-ol decreased by 58% and 3-methylbutyl acetate largely remained the same. Apart from these, the amounts of aldehyde intermediates were increased to a varying extent. The impact of such increases in aromas and off-flavors on the perception of low-alcohol beer remains to be evaluated by sensory analysis in future studies. Full article

Orange juice is one of the most popular juices sold in the world. Although very popular, most orange juice sold in the market is pasteurized, presenting off-flavor compounds and aromas different from the freshly squeezed juice. This study investigated how green chemistry, through the application of glow discharge plasma, can help improve the aroma and mitigate off-flavors of pasteurized orange juice. Orange juice was processed at different plasma flow rates (10 to 30 mL/min) for 10 to 30 min. Glow discharge plasma processing induced several chemical reactions enabling positive changes in the volatile profile of pasteurized orange juice. Chemical pathways were proposed and correlated to the changes in aroma and mitigation of off-flavor compounds. Glow discharge plasma increased the concentration of terpenoid and aldehyde compounds that give the orange juice its fresh-like characteristics and reduced the off-flavor compound concentration by 61%. Full article

Trichloroanisole (TCA) in wine results in a sensory defect called “cork taint”, a significant problem for the wine industry. Wines can become contaminated by TCA absorption from the atmosphere through contaminated wood barrels, cork stoppers, and wood pallets. Air-depleted solvent-impregnated (ADSI) cork powder (CP) was used to mitigate TCA in wines. The ADSI CP (0.25 g/L) removed 91% of TCA (6 ng/L levels), resulting in an olfactory activity value of 0.14. A Freundlich isotherm described ADSI CP TCA adsorption with irreversible adsorption and a K_F = 33.37. ADSI CP application had no significant impact on the phenolic profile and chromatic characteristics of red wine. Using headspace sampling with re-equilibration, an average reduction in the volatile abundance of 29 ± 15%, 31 ± 19%, and 37 ± 24% was observed for the 0.10, 0.25, and 0.50 g/L ADSI CP, respectively. The alkyl esters and acids were the most affected. The impact observed was much lower when using headspace sampling without re-equilibration. Isoamyl acetate, ethyl hexanoate, ethyl hexanoate, and ethyl decanoate abundances were not significantly different from the control wine and 0.25 g/L ADSI CP application. Thus, ADSI CP can be a new sustainable fining agent to remove this “off-flavor” from wine, with a reduced impact on the wine characteristics. Full article

Wildfires produce smoke, which can then encounter wine grapes, causing the fruit to absorb smoke-related volatile organic compounds. These compounds impact the sensorial profiles of the resulting wines, introducing an uncharacteristic smokey flavor and ashy finish. Since these off-flavor attributes are observed to have longer-lasting perception, a proper inter-stimulus protocol is necessary to ensure an accurate sensory analysis. Previous work has indicated that a 1 g/L pectin rinse with 120 s of separation is effective for clearing the smoke flavor to mitigate potential carryover effects. The purpose of this work was to determine if there was a more efficient rinsing protocol to lessen the time taken between samples. By using wines with various levels of smoke exposure (high, moderate, and none), the efficacy of four different rinse systems were evaluated with a fixed-time-point evaluation system. These results indicate that a 4 g/L glucose solution is more efficient than pectin, requiring only 90 s of separation to clear smoke flavor perception. Additionally, this work identified appropriate references for the retronasal attributes associated with smoke taint in wine. These results can be used to guide a sensory analysis of wildfire-affected wines to ensure effective and accurate results. Full article