The chemical substances responsible for the kokumi taste of green tea infusion are still unclear. Here, we isolated the kokumi compound-containing fractions from green tea infusion through ultrafiltration, and the major kokumi compounds were characte...
Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were...
Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and...
For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the produ...
The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS. A total of 57 important volatile compounds (FD ≥ 2) were scree...
The increasing scarcity of traditional nectar sources due to climate change has led beekeepers to explore alternative floral sources. This study investigates the volatile profile, sensory characteristics, and consumer acceptability of monofloral hone...
Cider is a fermented drink obtained from apple juice. As a function of the used apple cultivar, cider can be classified in four different categories (dry, semi-dry, semi-sweet, sweet), distinguished by the attribute of “dryness,” which re...
Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteri...
Despite the nutritional and environmental benefits of pulses, their incorporation into bakery products has been impeded by their characteristic off-flavour. This study characterizes five pulses (faba bean, chickpea, whole lentil, split pea and pinto...
The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a m...
Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteris...
The increasing attention on the impact of food on human and environmental health has led to a greater awareness about nutrition, food processing, and food waste. In this perspective, the present work deals with the investigation of the chemical non-v...
In this work, Trujillo melons were harvested across three years (2011–2013) in La Mancha region. Instrumental and sensory analysis were used for studying Trujillo melons. Solid phase extraction (SPE) was used for isolating free aroma compounds, and t...
Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. Th...
In conjoining the disciplines of “ethology” and “chemistry” the field of “Ethochemistry” has been instituted. Ethochemistry is an effective tool in conservation efforts of endangered species and the understanding of behavioral patterns across all spe...
In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined q...
Carob is the legume of the carob tree (Ceratonia siliqua L.), which is cultivated in many parts of the Mediterranean area. It is mainly used as animal feed and in the formulations of human foods. Due to the high concentration of sugars in carob pods,...
This research was performed on marketed table olives. We investigated possible correlations among textural parameters obtained using both sensory assessment and instrumental textural analysis. The purpose of this research study was to find out any po...
Turkish delight (lokum) is a traditional starch-gel confectionery widely consumed in the Middle East and Mediterranean regions but characterized by limited nutritional value and bioactive content. Pinecone syrup, a traditional herbal syrup used in fo...
Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with th...
We undertook a qualitative and quantitative assessment of the bioactive compounds, volatile substances, sensory profile, and antioxidant activity of eight different commercial pomegranate juices (PJs) differing by cultivation area, processing (from c...
Despite Xinomavro (Vitis vinifera L.) being a well-known noble red grape variety of northern Greece, little is known about its ‘‘bouquet’’ typicity. Volatile compounds of Xinomavro wines produced using a common vinification pr...
Teff is an important food crop that serves to prepare Injera-flat-bread. It is cultivated worldwide and is particularly susceptible to lodging. A diverse collection of teff [Eragrostis tef (Zucc.) Trotter] populations was characterized for a wide ran...
Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different...
The use of the flowers (blossoms) of the coffee plant (genus Coffea) has been neglected over the years, as the focus has primarily been on the cost-efficient production of coffee beans. Because of societal changes and economic pressures, there is an...
Indigenous grape cultivars are important components of regional wine heritage, but their sustainability-related value must be evaluated without inferring vineyard performance from wine composition alone. This study characterized 49 commercial monovar...
Glycyrrhizic acid (GA), a high-potency natural sweetener derived from licorice, has long been limited in alcoholic beverages due to its characteristic lingering sweetness in both aqueous and ethanol matrices. From an industrial perspective, licorice...
Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union directives, and it is used as a purity paramet...
The objective of this work was to characterize a cosmeceutical formulation for the eye area with roasted coffee oil microcapsules (MOF) and evaluate the acceptance and effects of its use by consumers. MOF had 3% microcapsules produced by complex coac...
Aronia (Aronia melanocarpa, black chokeberry) is characterized by a very high content of polyphenolic compounds and relatively low concentrations of fermentable sugars, which limits its direct consumption and fermentation. However, the high levels of...
In this work, the aim was to characterize and differentiate two Protected Designation of Origin (PDO) semi-hard French cheese categories (Salers and Cantal cheeses) by focusing on their sensory, biochemical and volatile characteristics. A total of tw...
The aim of this study was to develop and characterize a wine-based flavored beverage produced from single-varietal white Moscatel wine with the incorporation of freeze-dried strawberry extract (cv. Fortuna Original®), and to evaluate its physicoc...
We performed a comprehensive study encompassing chemical characterization and sensory evaluation of two types of dark chocolate, i.e., artisanal (Choco-A) and industrial (Choco-I), as well as an evaluation of onset of gastrointestinal symptoms and ga...
Current research does not fully elucidate the key compounds and their mechanisms that define the aroma profile of fresh jujube fruits. Therefore, this study conducted a comprehensive analysis of both free and glycosidically bound aroma compounds in f...
Black lime (Citrus × aurantiifolia) is a dried key lime product traditionally used in Middle Eastern cuisine, characterized by an intense sour taste, distinctive citrus aroma, and dark color. Owing to its content of dietary fiber and bioactive...
The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a r...
Some of the key components that contribute to the acceptance of high-quality fresh mangoes by consumers are its flavour, odour, texture and chemical constituents that depend mainly on level of maturity. In the European market, the demand for tree-rip...
Adaptation strategies in the wine sector consist of the use of cultural techniques to limit damages caused by climate change, using, among other resources, varieties better adapted to the scenarios of abiotic stress exacerbation, namely water and the...
Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability chal...
Recently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, l...
15 December 2022
Characterization of taste- and flavor-producing metals, namely iron and copper, in drinking water is a multifaceted subject. Both metals are essential nutrients, can be toxic, and are known to produce unpleasant tastes and flavor sensations in drinki...
Using a multi-analytical approach, this investigation characterized Parmigiano Reggiano PDO cheese produced with milk from dairy cows fed different diets. Ten samples of Parmigiano Reggiano PDO cheese, aged for 24 months, were produced with milk from...
Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasi...
The development of functional frozen dairy products enriched with natural bioactive ingredients has attracted increasing interest. Elderberry (Sambucus nigra L.) is an anthocyanin-rich fruit with potential as a natural functional and coloring ingredi...
In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional profile that contributes to the sustainability and biodiversity of the agri-food system. However, the high content of rutin...
Sweet cherries (Prunus avium L.) are greatly appreciated fruits worldwide due to their taste, color, nutritional value, and beneficial health effects. The characterization of autochthonous germplasm allows to identify genotypes that possess superior...
The global transition toward plant-based diets necessitates the development of sustainable, nutritionally enriched, and gluten-reduced bakery products. This study evaluated the techno-functional, nutritional, and sensory impacts of substituting wheat...
The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography–mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma profiles...
Catalytic hydrogenation of the three ent-kaurane diterpene glycosides isolated from Stevia rebaudiana, namely rubusoside, stevioside, and rebaudioside-A has been carried out using Pd(OH)2 and their corresponding dihydro derivatives have been isolated...
Hereditary sensory and autonomic neuropathy type 1 is an autosomal dominant neuropathy caused by the SPTLC1 or SPTLC2 variants. These variants modify the preferred substrate of serine palmitoyl transferase, responsible for the first step of de novo s...
of 43