Search Results (4,943)

This study examined cognitive style-related differences (analytic vs. holistic) in consumer liking, sensory perception, and ideal sensory profiles across three evaluation contexts (real café, sensory booth, and mixed reality). A total of 77 participants were divided into an analytic group (N = 34) and a holistic group (N = 43) based on the Analysis–Holism Scale. They evaluated six café latte samples varying in sugar concentration (0, 2.5, 5%) and espresso-to-milk ratio (1:2 and 1:3) for three environments using a within-subject design. Consumer evaluation comprised overall liking and sensory perception assessed using CATA (25 attributes) and Ideal CATA, with descriptive analysis (DA) conducted in parallel by eight trained panelists. The results showed no significant differences between cognitive styles in overall liking, but differences appeared in sensory perception and ideal product mapping between the booth and real café. The analytic group focused on dominant attributes with little variation for environments, whereas the holistic group integrated contextual cues, showing more context-dependent patterns. Compared with the other two environments, the MR environment showed high similarity to the DA results in terms of attribute profiles (RV = 0.88). This study indicates that cognitive style is a key factor in consumer sensory evaluation and should be considered to improve sensory evaluation methodology. Full article

The primary processing shapes the taste characteristics of coffee beans, while the regulation pathways remain unclear. Coffee beans processed by five methods—dry processing (DP), wet processing (WP), red honey (RH), black honey (BH) and anaerobic fermentation (AF)—were evaluated using electronic tongue analysis, sensory evaluation, and untargeted metabolomics. Sensory evaluation scores for mouthfeel, balance, and overall were higher in BH and AF. Conversely, the WP and DP exhibited heightened bitterness and astringency responses on the electronic tongue sensors, particularly for the former. The multigroup metabolomic comparison identified 808 DMs, and WGCNA revealed eight sensory-related modules containing 467 hub metabolites, mainly amino acids and derivatives, organic acids, alkaloids, and phenolic acids. KEGG analysis demonstrated that pathways such as caffeine metabolism and glycerophospholipid metabolism were the main pathways responsible for the metabolic differences. Further correlation analysis revealed potential flavor components closely associated with key taste characteristics. 1,3,4,5-tetrahydroxycyclohexanecarboxylic acid and Tyr demonstrated positive associations with bitterness, while TPC, TFC, Gly, and Met exhibited negative correlations with bitterness and astringency. Glu demonstrated a positive correlation with umami. These findings elucidate the material basis by which the primary processing modulates non-volatile compounds and taste perception, offering new insights into enhancing coffee quality. Full article

This study evaluates the potential of near-infrared spectroscopy (NIRS) combined with discriminant analysis to classify coffee quality based on sensory defects in dry parchment coffee (DPC) and green coffee. Spectral data were used to develop classification models, which were validated using both cross-validation and independent external datasets. Model performance was assessed using classification accuracy and Cohen’s kappa coefficient. The results demonstrate high classification accuracy for DPC (93.5%), with a Kappa coefficient indicating almost perfect agreement (κ = 0.90). In contrast, green coffee showed lower predictive performance (82.4%) and moderate agreement (κ = 0.55), reflecting the greater physicochemical complexity of this matrix. Importantly, the findings demonstrate that coffee quality can be reliably classified at the dry parchment stage, enabling early quality assessment without additional processing steps. This represents a significant advancement compared to previous studies, which have mainly focused on green or roasted coffee. Overall, these results highlight the potential of NIRS as a rapid, non-destructive, and objective tool for coffee quality assessment, with strong applicability in quality control and decision-making processes along the coffee production chain. Full article

This study explored the flavor profiling of baked potatoes, with a focus on how maturity affects the volatile flavor. By using HS-SPME-GC-MS, sensory evaluation, multivariate statistical analysis and computational modeling, a total of 99 volatile compounds were finally identified. Multivariate statistical analysis yielded 36 different important compounds (VIP > 1, p < 0.05). Subsequently, combined with relative odor activity value (ROAV), four key compounds including 2-ethyl-3,5-dimethylpyrazine, 2,6-diethylpyrazine, ethyl acetate and benzeneacetaldehyde were identified as potential indicators of baked potatoes with different maturities. Further, molecular docking analysis revealed the interactions between key pyrazine compounds and human olfactory receptors OR5K1 through hydrogen bonds and other interactions. These findings provide new insights into the relationship between potato maturity and flavor differences, and also lays a foundation for in-depth exploration into flavor identification and perception. Full article

Grape pomace represents a widely available agro-industrial by-product in Chile with considerable potential for valorization within circular economy frameworks; however, its functionality as a cosmetic ingredient depends on both grape cultivar and processing strategy. In this study, the direct incorporation of solid grape pomace residues into cream formulations was first evaluated, revealing limitations related to color control, homogeneity, and sensory performance. Subsequently, the influence of varietal origin (Malbec, Merlot, Syrah, and Grenache) on the extraction, stability, color behavior, and functional performance of anthocyanin-rich extracts was investigated for cosmetic applications. pH-standardized color analysis revealed statistically significant (p < 0.05) varietal differences, with Malbec extracts showing superior chromatic stability under acidic and near-neutral conditions, exhibiting lower reduction in a* values across the pH range compared to other varieties. In contrast, Syrah, Grenache, and Merlot showed a more pronounced decrease in red chromaticity, indicating higher sensitivity to pH-induced structural transformations. Although Merlot and Syrah exhibited higher ABTS antioxidant activity, Malbec presented the highest total phenolic content and the most balanced functional profile when considering both stability and color retention. Incorporation of anthocyanin-rich extracts into cosmetic cream formulations demonstrated that a 4.5% (m/v) loading ensured a skin-compatible pH (4.5–5.5), with Malbec-based creams exhibiting superior color stability and formulation performance over time. These findings demonstrate that grape pomace valorization requires variety-specific evaluation and identify extraction as a key enabling step for the development of sustainable, bio-based color-functional cosmetic ingredients. Full article

Excessive sodium intake is a major dietary concern, leading to recommended reductions in several food categories, including cheese. This study aimed to evaluate how cheese composition and texture influence sodium release and perceived saltiness during consumption. Semi-hard cheeses (SHCs) with varying compositions were analyzed for chemical composition, rheological properties, and sensory attributes using quantitative descriptive analysis, temporal sodium release and saltiness intensity. Most compositional factors affected the sensory characteristics of SHCs and the dynamic perception of saltiness. In particular, salt level influenced not only the perceived intensity of saltiness but also bitterness, acidity, overall aromatic intensity, and numerous textural characteristics. The fat content also influenced texture perception and masked taste attributes. Moreover, both sodium release and saltiness perception decreased with increasing fat content. These findings highlight the importance of compositional and textural factors in modulating salt perception and provide useful insights for developing reduced-salt cheeses with acceptable sensory qualities. Full article

Coconut milk-based Filipino foods provide a favorable environment for microbial growth and are highly susceptible to spoilage. Traditionally, spoilage in such foods has been assessed through subjective sensory evaluation, a method that often lacks consistency and accuracy. The present study introduces an electronic nose system employing Support Vector Machine (SVM) algorithms to objectively and quantitatively determine spoilage in coconut milk-based Filipino foods, including Bicol Express, Ginataang Langka, Laing, Bilo-bilo, Maja Blanca, and Ginumis. The developed system integrates six MQ gas sensors connected to an Arduino Nano and a Raspberry Pi 4B to detect and process volatile organic compounds emitted from the foods. The SVM algorithm was selected for its effectiveness in high-dimensional spaces and its ability to construct a binary classifier capable of distinguishing between spoiled and fresh samples. Dimensionality reduction in sensor data was achieved using Principal Component Analysis, which further enhanced classifier performance. System evaluation results demonstrated a high classification accuracy of approximately 98.95%, indicating the robustness of the proposed approach. The utilization of this technology offers significant benefits, not only for individuals with impaired olfactory function but also for the food industry, providing a reliable tool for food quality control and safety. Moreover, the outcomes suggest broader applicability to other perishable food products, with potential contributions to improved global food safety and storage practices. Full article

This study addresses the imperative need to extend the shelf life of the cape gooseberry (Physalis peruviana L.), a highly perishable yet nutritionally valuable fruit, through the development and optimization of active edible coatings (ECs). The synergy between cassava starch (Manihot esculenta Crantz) and lemon verbena essential oil (Aloysia citrodora), both bioactive components, was investigated for the formulation of protective coatings. A 2² factorial design explored the impact of cassava starch concentrations (8% and 10% w/v) and lemon verbena essential oil (LVEO) (1% and 3% v/v) on the sensory acceptability of coated cape gooseberries. Through binomial logistic regression analysis, it was determined that the formulation with 10% cassava starch and 3% LVEO (T4) exhibited significantly superior sensory acceptability, optimizing the perception of color, odor, flavor, texture, and overall appearance. This optimized formulation (T4) demonstrated a significant improvement in extending the shelf life of cape gooseberries up to 27 days at 10 °C, which is comparable to or exceeds values reported in previous studies on starch–based coatings in similar fruits (e.g., 15–21 days depending on formulation and storage conditions). This performance also exceeded the storage periods observed at 6 °C (6 days) and 8 °C (20 days). Physicochemical analyses revealed remarkable stability of pH and titratable acidity, as well as effective control of moisture loss and the maturity index, even at higher temperatures. Crucially, T4 exhibited superior antimicrobial activity, with a significant reduction in molds, yeasts, and total aerobes, particularly at 10 °C, suggesting an optimal synergistic interaction between the coating and the LVEO under slightly warmer storage conditions. These findings contribute to the advancement of sustainable preservation strategies of cape gooseberries, offering a sustainable solution that reconciles efficient shelf-life extension with consumer acceptability and optimizes storage conditions, with significant implications for reducing food waste and enhancing the global marketability of this fruit. Full article

Background/Objective: In late adulthood, the increasing prevalence of diabetes overlaps with the highest prevalence of postural instability. A cross-sectional study was designed to explore the combined influence of age, gender, history of COVID-19 quadriceps strength, and Body Mass Index (B.M.I.) on the postural stability of adults with/without diabetes, under a variety of sensory conditions. Methods: A total of 263 adults aged 21 to 82 years old accepted to participate, 99 with and 164 without diabetes. They had no history of vestibular/otology/neurology/autoimmune/orthopedic disease or proliferative retinopathy/severe renal dysfunction/traumatic injury. After clinical and vestibular evaluations, postural sway was recorded on hard/soft surface, eyes open/closed, and without/with 30° neck extension. Bivariate analysis and repeated measures multivariate analysis of covariance were performed with 0.05 significance. Results: In the two groups, two thirds of the participants had excess weight and almost half had history of COVID-19. Overall conditions, gender and diabetes were the main factors contributing to sway area (multiple R = 0.28–0.31, p ≤ 0.001) and to sway length (multiple R = 0.34–0.47, p ≤ 0.00001). Compared to adults without diabetes, in those with diabetes, the age was not related to sway measurements; with contribution to sway from history of COVID-19 and quadriceps strength, and decreased contribution of the study variables to both the anterior–posterior position of the center of pressure and ankle movement (velocity as a function of the anterior–posterior position of the center of pressure) (p > 0.05). Conclusions: Diabetes may interfere with the influence of individual cofactors contributing to postural sway, including decreased influence of age and reduced ankle movement. A history of mild–moderate COVID-19 may have influence on postural control in varied sensory conditions. Full article

In the study of sensory processes, the visual system has received the most research compared to other sensory systems. The primary difference between visual and auditory perception lies in the nature of the stimuli and the reception processes: vision perceives electromagnetic radiation, while auditory perception perceives acoustic signals of mechanical origin. This review aims to analyze modern approaches and controversies to the mechanisms of auditory perception related to psychophysics, psychophysiology, psychopathology, modern research on hearing in human–computer interaction (HCI) systems, and machine learning methods. Modern studies of acoustic patterns include a comprehensive assessment of the physical characteristics of perception, complex nonverbal auditory cues, verbalization, perception and memory, as well as individual differences in auditory perception. An analysis of the scientific literature allowed us to conclude that acoustic signals transformed in the brain into auditory images retain (encode) a number of amplitude-temporal parameters of acoustic signals that facilitate auditory discrimination (filtering), but interfere with auditory detection (recognition). Signal processing often, but not necessarily, involves brain regions involved in other forms of perception. It depends on subvocalization, includes semantically interpreted information and expectations, pictorial (visual) and descriptive components, functions as a mnemonic, and is linked to individual musical ability and experience (although the mechanisms of this connection are unclear). Full article

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

Lactase enzyme-based products experience challenges including residual lactose that result in lactose intolerance. The purpose of this study was to develop polyelectrolyte polysaccharide-enriched lactase-encapsulated liposomal hydrogel films as an edible coating of Perline Mozzarella cheese that delivers enzymes along with the product on the side of absorption in the small intestine. Coatings were investigated for shelf-life enhancement and in vitro enzyme release behaviour. Two different polymeric hydrogel film formulations were evaluated: lactase-encapsulated liposome-enriched chitosan (PCLLa) and lactase-encapsulated liposome-enriched polyelectrolyte chitosan and sodium alginate (CLLA). Lactase-encapsulated liposomes (mean particle size: 176 nm) were produced using 20% v/v lactase enzyme and 8% w/v lecithin using probe sonication. The edible hydrogel film coatings were applied on Perline Mozzarella cheese using the standard dip-coating method. Shelf-life characteristics of all samples were evaluated using pH, colour change, dry matter determination, microbial evaluation, and sensory analysis. CLLA coatings increased shelf life up to 60 days, displaying a pH of 5.48, continued normal colour, enhanced humidity balance, minimal bacterial growth, and the highest scores for sensory values when compared to both PCLLa (coatings) and the bare cheese substrate (control) samples. Furthermore, CLLA coatings provided greater stability for liposomes within the polyelectrolyte polymeric edible hydrogel film structure. Hence, the combination of liposomes with polyelectrolyte edible hydrogel films provides a novel strategy to enhance lactase enzyme encapsulation (for intolerance), stability, and delivering ability to the small intestine as well as improving the shelf life of coated cheese products. Full article

The integration of rooted plant flour into traditional noodle matrices, such as rice noodles and qingke noodles, represents a novel approach to enhancing the nutritional and sensory profiles of staple foods. This study investigates the volatile flavor components and functional compounds derived from rooted plant flours, including Gongmi “tribute rice”, qingke “highland barley” flour, kudzu vine flour, Gastrodia elata blume flour, dried ginger flour, and fishwort root flour, when incorporated into rice and qingke noodles. The novelty of this research lies in its comprehensive analysis of how these flours influence not only the nutritional and textural properties but also the volatile organic compounds (VOCs) that define sensory acceptance and health benefits. Using advanced gas chromatography mass spectrometry (GC-MS), we identified key VOCs, such as esters, aldehydes, and terpenes, which contribute to unique flavor profiles like umami, sweetness, and earthy notes in fortified noodles. Additionally, the study highlights the best functional compounds for health, including polyphenols, resistant starch, and polysaccharides, which demonstrate significant antioxidants, anti-inflammatory, and cholesterol-lowering properties. For instance, highland barley enriched flour exhibited high levels of phenolic compounds and carotenoids, which correlated with improved antioxidant activity and a reduced glycemic index. Similarly, Gongmi flour contributed elevated levels of γ-aminobutyric acid (GABA) and rutin, enhancing the rice noodles’ potential to manage metabolic diseases and support cardiovascular health. Molecular docking analyses predicted strong interactions between key volatile compounds (e.g., 3-dihydro-1, 3-trimethyl-33-phenyl-1H-indene) and metabolic targets like ACE and SGLT1, suggesting mechanisms for their cardioprotective and anti-diabetic effects. This research provides a groundbreaking framework for developing next generation functional foods by leveraging rooted plant flours to bridge the gap between sensory appeal and health efficacy, offering strategic insights for personalized nutrition and sustainable food production. Full article

This work examined the impact of Mayang Citrus peel powder (MCPP) concentrations on the physicochemical, textural, antioxidant, and flavor volatile properties of stirred yogurt while involving the application of machine learning approaches for its targeted prediction and comprehensive study. The addition of MCPP led to a dose-dependent decrease in pH, lightness, red–green color values, and water holding capacity, while increasing titratable acidity, syneresis, yellow–blue color values, viable LAB cells, polyphenol bioaccessibility, and in vitro antioxidant activity. The ratio of MCPP at 0.1% significantly increased viscosity, indicating yogurt with modified flow properties. Texture analysis revealed that yogurts fortified with 0.1% and 0.5% MCPP showed similar characteristics to the control, while a 1% concentration enhanced yogurt stability. Especially, MCPP supplementation enhanced the concentration of flavor volatiles in yogurt, and the 1% MCPP-enriched sample exhibited the highest overall quality in sensory evaluation among all formulations. A total of six machine learning predictive models were employed to comprehensively reveal the effects of MCPP addition on yogurt physicochemical and antioxidant properties, and the Lasso model achieved the highest composite score with high accuracy (R² = 0.9265, RMSE = 0.0011, MSE = 1.395 × 10⁻⁶). Full article

Consumers believe that expired products are unsafe, and, in most cases, misinterpreting the information on food labels often leads to large amounts of food waste. Yogurt is among the most widely eaten dairy products that can still be consumed after its expiration date, even though most consumers throw it away the very day it expires. The aim of this study was to determine whether commercial yogurts currently available on the market remain safe for consumption after their expiration date, with a view to reducing the amount of food waste generated in households. Therefore, the quality, stability, and edible safety of 10 commercial yogurts (two plain with 2% and 4% fat and the others with fruit, such as apricots, strawberries, bananas, blueberries, berries and strawberries, blackberries and raspberries, and cherries) stored at 4°C before and at the expiration date were investigated. Physicochemical, textural, microbiological, and sensory analyses were performed to evaluate changes in functionality, safety, and acceptability of these yogurts. The results showed that, prior to their expiration date, certain yogurt samples (with apricots, strawberries, and blueberries, as well as plain yogurt with 4% fat) tested positive for total coliform bacteria, with values ranging from 20 to 50 CFU/g, suggesting substandard hygiene practices and insufficient sanitary conditions during and following the production process. No Escherichia coli, Listeria, Salmonella, Enterobacter spp., or Enterococcus spp. were detected in any of the yogurt samples that were within their expiration date. Blueberry, berry, and strawberry yogurts change their physical and chemical properties less than other types of yogurts analyzed after expiration. Yogurts containing berries and strawberries, blackberries, and raspberries remain safe at the expiration date, as they do not show the presence of harmful microorganisms such as coliform bacteria, Escherichia coli, Enterobacter spp., Enterococcus spp., Listeria, or Salmonella. Yogurt with berries and strawberries appears to be the most suitable from a microbiological point of view at expiration, as it has a low total mesophilic bacteria count and lactic acid bacteria exceeding 1 × 10⁶ CFU/g. At the time of expiration, this fruit yogurt type (with berries and strawberries) had a total solids content of 21.29%, 5.22% protein, 2.11% fat, 13.19% carbohydrates, 4.07 pH, 26.79% syneresis, 73.21% water retention capacity, 64.78% total phenolic content, and 10.55% DPPH (inhibition percentage). Nevertheless, at the time of expiration, from a sensory perspective (only appearance and consistency, odor, and color, without taste), the yogurt samples that were most appreciated contained blackberries and raspberries. The obtained results indicate that only certain types of fruit yogurts stored unopened at 4 °C may remain safe and edible after the expiration date, but further studies are needed to help the dairy industry and policymakers promote the reduction in food waste in households. Full article