Search Results (37)

Flavor, as one of the primary factors that attracts consumers, has always been a crucial indicator for evaluating the quality of food. From processing to final consumption, the conditions that affect consumers’ perception of the aroma of aquatic products can be divided into three stages: aroma formation, release, and signal transmission. Currently, there are few reviews on the formation, release, and perception of aroma in aquatic products, which has affected the product development of aquatic products. This review summarizes aroma formation pathways, the effects of processing methods, characteristic volatile compounds, various identification techniques, aroma-release influencing factors, and the aroma perception mechanisms of aquatic products. The Maillard reaction and lipid oxidation are the main pathways for the formation of aromas in aquatic products. The extraction, identification, and quantitative analysis of volatile compounds reveal the odor changes in aquatic products. The composition of aquatic products and oral processing mainly influence the release of odorants. The characteristic odorants perceived from the nasal cavity should be given more attention. Moreover, the relationship between various olfactory receptors (ORs) and the composition of multiple aromatic compounds remains to be understood. It is necessary to clarify the relationship between nasal cavity metabolism and odor perception, reveal the binding and activation mode of ORs and odor molecules, and establish an accurate aroma prediction model. Full article

Background and Objectives: Halitosis poses a clinical and psychosocial burden, particularly in orthodontic contexts where plaque retention can exacerbate odor production. This cross-sectional study aimed to compare halitosis and oral health-related quality of life (OHRQoL) in three distinct groups: patients wearing removable clear aligners, patients with lingual orthodontic brackets, and non-orthodontic controls. We further explored dietary factors (frequent snacking vs. infrequent snacking) to identify their influence on halitosis severity and self-perceived well-being. Methods: A total of 162 participants (55 aligners, 58 lingual brackets, 49 controls) were recruited. Halitosis was assessed by the Halitosis Associated Life-Quality Test (HALT) questionnaire (range 0–100) and an organoleptic evaluation (range 0–5). OHRQoL was examined with the OHIP-14 instrument (range 0–56). Data on frequent vs. infrequent snacking were also recorded. One-way ANOVAs with Tukey’s post hoc and chi-square tests were utilized for group comparisons. Spearman’s correlation examined relationships between HALT scores, organoleptic measures, and OHIP-14. A significance threshold of p < 0.05 was adopted. Results: Aligner users demonstrated lower mean HALT scores (31.7 ± 5.8) compared to the lingual group (37.4 ± 6.2, p = 0.001) and controls (34.6 ± 6.0, p = 0.039). Lingual bracket wearers had the highest mean organoleptic score (2.4 ± 0.6, p < 0.001). Frequent snackers exhibited worse HALT outcomes (36.9 ± 6.3) than infrequent snackers (32.6 ± 5.9, p = 0.005). A correlation analysis showed a moderate positive correlation (r = +0.52, p < 0.001) between HALT and organoleptic scores and a strong negative relationship (r = –0.63, p < 0.001) between HALT and OHIP-14. Conclusions: Removable aligner use correlated with lower self-reported halitosis and better OHRQoL relative to lingual brackets. Frequent snacking appeared to aggravate halitosis across all groups. These findings emphasize the importance of tailored oral hygiene measures, dietary counseling, and orthodontic appliance selection to mitigate halitosis and enhance overall well-being. Full article

Freezing is employed to preserve the quality of pomegranate juice (PJ) for producing nutritious ready-to-drink beverages. However, the aroma compounds of PJ undergo significant alterations post-freezing. This study aimed to examine the impacts of different freezing temperatures (−20 °C, −40 °C, and −80 °C) on the flavor profiles of PJ, using fresh PJ as a control. The quantitative descriptive sensory analysis (QDA) results showed that grassy, woody, and fruity attributes of PJ were notably diminished following the freezing treatment. In total, 34 volatiles were identified by gas chromatography–mass spectrometry (GC-MS), of which 14 were perceived by GC–olfactometry (GC-O). Together with orthogonal partial least squares–discriminant analysis (OPLS-DA) and OAV tests, five volatiles were determined as key differential markers, and three (hexanol, (Z)-3-hexen-1-ol and β-myrcene) were selected for further odorant addition experiments. The results verified that (Z)-3-hexen-1-ol was the primary odorant for enhancing the grassy and fruity notes of PJ, while hexanol and β-myrcene were crucial for enhancing grassy and woody attributes, respectively. Full article

Currants are highly valued nutritionally and are traditionally grown in the Czech Republic. This study investigated 15 cultivars of red, white, and black currants to better understand their positive sensory properties and their relationship to consumer preference. Red and white cultivars, in particular, have received little attention from this perspective. Sensory quality, primarily flavor, was evaluated in conjunction with volatile compound profiling to identify the sensorially superior cultivars. The results confirmed clear differences between black currants and red/white variants. Red and white currants, belonging to the same species (Ribes rubrum), exhibited similar volatile compound content and composition, as well as similar sensory characteristics, distinguishing them significantly from black currants (Ribes nigrum). The flavor of black currants, characterized by strong astringency and distinct blackcurrant notes, was generally perceived less favorably by the evaluators. A total of 54 volatile compounds were identified across the analyzed cultivars. Alcohols (contributing flowery and fruity aromas), aldehydes (grassy aromas), and esters (fruity aromas) were the most abundant in most cultivars. Using the odor activity value (OAV) concept, 15 of these compounds were identified as likely contributors to currant flavor (OAV ≥ 1). Principal component analysis (PCA) identified the top cultivars within each variant: ‘Victoria’ (white), ‘Rubigo’ (red), and ‘Demon’ (black). These are proposed for potential practical applications. Full article

To preserve quality and extend shelf-life, blueberries need to be maintained at low temperatures and high relative humidity during storage; however, during marketing, temperatures are considerably higher than what is optimal. The full impact of this varied temperature regime on flavor is unclear. Blueberries were stored at 1 °C for three weeks, followed by one week at 10 °C, and then two days at 20 °C, to simulate commercial conditions, and the aroma active compounds were evaluated. Gas chromatography–olfactometry combined with aroma extract dilution analysis and stable isotope dilution coupled with gas chromatography–mass spectrometry revealed that the key odorants of blueberries were affected by storage conditions, including 1-octen-3-ol, 1-octen-3-one, (Z)-3-hexenal, (E,Z)-2,6-nonadienal, and linalool. Extended storage at 1 °C resulted in a decrease in concentrations and odor activity values of most key odorants followed by their recovery as temperature increased. The perceived aroma from sensory testing confirmed the difference in the aroma of blueberries stored at 1 °C versus the control. The results indicated that commercial storage does not reduce blueberry aroma because blueberries are marketed at warmer temperatures and that blueberries should not be directly sold to consumers from cold storage. Full article

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses. Full article

Water quality in rural areas of developing countries is a notable problem. In this article, drinking water quality from eleven villages in the Pavlodar and the Akmola region of Kazakhstan was analyzed. Questionnaires of village respondents and chemical components of drinking water were analyzed to identify the quality of drinking water. In each of the villages, the chemical content varied depending on the source of drinking water. In the rural Pavlodar region, we observed that some cations and anions exceed the MPC. Respondents’ perceptions of water quality are associated with water sources and physical components. For example, respondents’ satisfaction by inside tap of central water systems’ water was high, the answers of those whose water source was private wells showed more mixed satisfaction levels. The drinking water physical quality indicators are closely related to water mineralization and general hardness. The total microbial count of drinking water has a significant relationship with respondents’ complaints about unpleasant taste, odor, and salinity. The relationship between perceived and physical water quality is a critical aspect of water resource management. By bridging the gap between scientific assessments and public perceptions, we can enhance public health, build trust in water management systems, and promote sustainability of water use. Full article

This study aims to assess the self-perception of the QoL (WHOQOL-bref) in the Canal of Anil zone and its neighbor zone of the center of the District of Anil in Rio de Janeiro and to identify which factors are associated with the population self-perception of the need to “improve” their quality of life (QoL). A cross-sectional observational analytical study was carried out after approval by the competent ethics committee (CEP/CONEP) approval. A non-probabilistic sampling of residents of the Canal of Anil (n = 494) and the central district of Anil (n = 250) was used. A questionnaire was administered in person to collect data on self-reported sociodemographic characteristics, general health, sanitation, lifestyle in the residential area, and the WHOQOL-Bref. Although with a worse self-perceived water/sanitation participants in the Anil Canal community report fewer allergies, less medication, fewer skin diseases, less Zika virus, and less Chikungunya, among others. The self-perception of the need to improve the QoL in the Anil Canal community and the zone at the central District of Anil has proved to be influenced by several social and economic factors as well as residential practices and conditions. The multivariate analysis allowed us to identify both modifiable and non-modifiable risk factors for the need to improve physical QoL: taking medication, respiratory problems, skin disease diagnosed by a doctor, having a water tank at home or having filtered water at home, unpleasant odor of the water of the Anil Canal and the level of education, and age. Regarding the need to improve the environmental QoL, both areas are largely modifiable (e.g., having had ascariasis/roundworm; having a water tank in the house; not drinking bottled water; not having pavements in the street). Sociodemographic and environmental factors, in addition to health conditions, play a pivotal role in influencing individuals’ perceptions of the necessity for enhanced physical and environmental well-being. Full article

This study investigates consumers’ acceptance and perceptions of post-consumer recycled (PCR) plastic packaging with an off-odor, and the effect of a sustainability claim thereupon. We utilized a mixed design to examine the influence of the percentage of PCR, packaging color, and the presence of a sustainability claim on consumer perceptions. Participants were presented with vignettes describing a scenario involving the purchase of shampoo bottles with or without a sustainability claim and asked to smell and rate the odor qualities of the bottles, as well as their acceptability and willingness to buy. The study found a main effect of the percentage of PCR and color on acceptability and willingness to buy and a main effect of the percentage of PCR on the perceived odor properties. However, the presence of a sustainability claim did not significantly affect consumer perceptions. The findings provide valuable insights for stakeholders in the sustainable production and consumption sector and offer recommendations for future research to further explore the impact of sustainability claims in shaping consumer acceptance of sustainable packaging with suboptimal sensory properties. Full article

This study investigates how window design features, such as size, placement, and orientation, might impact occupants’ behavior related to natural ventilation in residential houses and how residents manage natural ventilation to affect indoor air quality (IAQ), comfort, and energy efficiency. By analyzing responses from a questionnaire distributed among 200 occupants, this article reveals that stuffy air, perceived outdoor pollutants, odors, and relative humidity, along with factors like inadequate ventilation, temperature fluctuations, and energy consumption concerns, emerge as primary issues affecting occupants’ comfort and well-being. This study proposes design recommendations for enhancing IAQ, including optimal window placement for cross-ventilation, window-to-wall ratio (WWR) considerations, and the integration of smart window technologies. This research recognizes that window design is not just a technical matter but involves understanding social and behavioral factors as well. By analyzing occupant responses, it aims to provide insights into the socio-technical parameters that should be considered in window design. The findings offer valuable strategies for architects, designers, and homeowners to optimize natural ventilation and underscore the importance of an occupant-centered approach in sustainable building design. Full article

Organic farming is growing rapidly worldwide since it is perceived as more respectful of the environment than conventional farming. In this sense, organic agriculture is highly appreciated by consumers since consumers around the world believe that organic food has a higher content of beneficial compounds for health and consider it of higher quality. For that reason, the objective of this research was to evaluate the nutritional, sensorial, and functional quality of the ‘Fino 49’ lemon grafted on Citrus macrophylla in conventional and organic cultivation. Fatty acids, amino acids, total phenol, and polyphenols were quantified, antioxidant activity was measured, and sensory descriptive analysis was performed. Conventional farming led to an increase in amino acid content (641 mg L⁻¹) and an increase in polyunsaturated fatty acids (254 mg 100 g⁻¹) and monounsaturated fatty acids (37.61 mg 100 g⁻¹). On the other hand, organically produced lemon fruits had better sensory profile (highlighting overall aroma (6.5), lemon odor (6.8), sourness (5.8), floral (0.6), and fresh lemon flavor (9.8)), and lower thrombogenicity index (0.15). The type of cultivation (organic and conventional) had no influence on the antioxidant activity (~1.60, ~3.08, and ~4.16 mmol Trolox L⁻¹ for ABTS+, DPPH•, and FRAP, respectively) and polyphenols content (85.51 and 86.69 conventional and organic, respectively). However, to establish the advantages and disadvantages of different types of cultivation on lemon quality more studies are needed. Full article

The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value. Full article

Internal mildewed nutmeg is difficult to perceive without cutting the nutmeg open and examining it carefully, which poses a significant risk to public health. At present, macroscopic identification and chromatographic analysis are applied to determine whether nutmeg is moldy or not. However, the former relies on a human panel, with the disadvantages of subjectivity and empirical dependence, whilst the latter is generally time-consuming and requires organic solvents. Therefore, it is urgent to develop a rapid and feasible approach for evaluating the quality and predicting mildew in nutmeg. In this study, the quality and odor characteristics of five groups of nutmeg samples with different degrees of mildew were analyzed by using the responses of an electronic nose combined with chemical profiling. The main physicochemical indicators, such as the levels of α-pinene, β-pinene, elemicin, and dehydro-di-isoeugenol, were determined. The results revealed that the contents of α-pinene, β-pinene, and elemicin changed significantly with the extension of storage time. Through the use of an electronic nose and HS–GC–MS technology to assess the overall odor characteristics of nutmeg samples, it was found that the production of volatile organic compounds (VOCs) such as ammonia/organic amines, carbon monoxide, ethanol, and hydrogen sulfide, as well as changes in the terpene and phenylpropene components of the nutmeg itself, may be the material basis for the changes in odor. The accuracy of the qualitative classification model for the degree of mildew in nutmeg was higher than 90% according to the electronic nose data combined with different machine learning algorithms. Quantitative models were established for predicting the contents of the chemical components, and models based on a BP neural network (BPNN), the support vector machine (SVM), and the random forest algorithm (RF) all showed good performance in predicting the concentrations of these chemical components, except for dehydro-di-isoeugenol. The BPNN performed effectively in predicting the storage time of nutmeg on the basis of the E-nose’s responses, with an RMSE and R² of 0.268 and 0.996 for the training set, and 0.317 and 0.993 for the testing set, respectively. The results demonstrated that the responses of the electronic nose (E-nose) had a high correlation with the internal quality of nutmeg. This work proposes a quick and non-destructive evaluation method for the quality of nutmeg, which has high accuracy in discriminating between different degrees of mold in nutmeg and is conducive to early detection and warning of moldy phenomena. Full article

The quality changes of gutted rainbow trout in vacuum packaging (VP) and modified atmosphere packaging (MAP) with 40% CO₂ + 60% N₂ (MAP1), 60% CO₂ + 40% N₂ (MAP2), and 90% CO₂ + 10% N₂ (MAP3) were evaluated. The samples were stored at 3 ± 0.5 °C, and on days 1, 4, 7, 10, 13, and 16 of storage, microbiological, chemical, and sensory testing was performed. The aerobic plate count (APC) and psychrotrophic bacteria count (PBC) in VP fish exceeded the conventional limit of 7 log cfu/g on day 10, and in MAP1 and MAP2 fish on day 16, whereas in MAP3 fish, their number remained below that limit during the experiment. MAP significantly slowed down the growth of Enterobacteriaceae in trout, and the degree of inhibition increased with increasing CO₂ concentration in the gas mixture. The lowest lactic acid bacteria numbers were detected in VP fish, whereas the highest numbers were determined in trout packaged in MAP2 and MAP3. Significantly lower numbers of hydrogen sulfide-producing (H₂S) bacteria were detected in fish packed in MAP. Distinct patterns were observed for pH among treatments. The lowest increase in TBARS values was detected in VP and MAP3 fish, whereas in MAP1 and MAP2 fish, the TBARS values were higher than 1 mg MDA/kg on day 16 of storage when a rancid odor was detected. MAP inhibited the increase in total volatile basic nitrogen (TVB-N) content of trout compared to trout packaged in a vacuum. The sensory attributes of trout perceived by the sensory panel changed significantly in all experimental groups during storage. Based primarily on sensory, but also microbial, and chemical parameters, MAP has great potential for preserving fish quality and extending the shelf life of gutted rainbow trout from 7 days in VP to 13 days in MAP1 and MAP2, and to 16 days in MAP3. Full article

The odor generated by air conditioners is an important factor influencing the perceived air quality in buildings. In this study, different types of air conditioners and air filters were investigated to study the level of odor emission related to the operation state of the compressor, to identify the odor compounds and to analyze the cooling setpoint temperature on emitted odor intensity. Results show that the odor from constant frequency air conditioner use is periodic and stronger than that from variable frequency air conditioner use due to the different operation strategies of the compressor, which affect the evaporation of condensed water on the surface of the cooling coil. Ethyl acetate, acetic acid, 2-ethyl-1-hexanol, acetaldehyde, hexanal, nonanal, toluene and n-hexane are identified as odor compounds by Odor Active Value (OAV), Gas Chromatography/Olfactory/Mass Spectrometry (GC/O/MS) and Flavornet methods. The higher cooling setpoint temperature would lead to stronger odor, due to greater release of hydrophilic odorous compounds from condensed water. In our opinion, reducing the residual condensed water in air conditioners may be the key to control odor emission before purification. Full article