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18 pages, 1315 KiB  
Article
Construction of Sensory Wheel for Grape Marc Spirits by Integration of UFP, CATA, and RATA Methods
by Evangelia Anastasia Tsapou, Panagiotis Ignatiou, Michaela Zampoura and Elisabeth Koussissi
Beverages 2025, 11(4), 101; https://doi.org/10.3390/beverages11040101 - 3 Jul 2025
Viewed by 466
Abstract
Grape marc spirits represent a significant category within the alcoholic beverage sector, particularly across Mediterranean Europe. This study aimed to construct a sensory flavor wheel—covering aroma, taste, and mouthfeel modalities—specifically for non-flavored and non-wood-aged grape marc distillates. To achieve this, we explored the [...] Read more.
Grape marc spirits represent a significant category within the alcoholic beverage sector, particularly across Mediterranean Europe. This study aimed to construct a sensory flavor wheel—covering aroma, taste, and mouthfeel modalities—specifically for non-flavored and non-wood-aged grape marc distillates. To achieve this, we explored the feasibility of a novel methodological approach combining three rapid sensory techniques: Ultra Flash Profiling (UFP), Check-All-That-Apply (CATA), and Rate-All-That-Apply (RATA). Forty-five (45) samples from Greece, Cyprus, and Italy were evaluated by a trained panel of 12 assessors. UFP generated 205 initial descriptors, which were refined to 59 for CATA. Despite the long attribute list, CATA data helped identify the most relevant terms for the final RATA experiment. The sequential application of these methods, along with intermediate data filtering, led to the selection of 45 key descriptors with occurrence frequencies ranging from 33.3% to 97.7%. These were organized into a comprehensive flavor wheel grouped into 12 general categories. This approach offers a flexible framework for future flavor wheel construction in other under-characterized product categories. Full article
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18 pages, 1568 KiB  
Article
Coupling of Temporal-Check-All-That-Apply and Nose-Space Analysis to Investigate the In Vivo Flavor Perception of Extra Virgin Olive Oil and Carriers’ Impact
by Danny Cliceri, Iuliia Khomenko, Franco Biasioli, Flavia Gasperi and Eugenio Aprea
Foods 2025, 14(13), 2343; https://doi.org/10.3390/foods14132343 - 1 Jul 2025
Viewed by 307
Abstract
The perceived quality of extra virgin olive oil (EVOO) arises from the multisensory integration of multimodal stimuli, primarily driven by non-volatile and volatile organic compounds (VOCs). Given that EVOO is frequently consumed in combination with other foods, cross-modal interactions, encompassing both internal and [...] Read more.
The perceived quality of extra virgin olive oil (EVOO) arises from the multisensory integration of multimodal stimuli, primarily driven by non-volatile and volatile organic compounds (VOCs). Given that EVOO is frequently consumed in combination with other foods, cross-modal interactions, encompassing both internal and external elements, play a crucial role in shaping its sensory perception. A more realistic representation of EVOO perception can be achieved by considering these cross-modal effects and their temporal dynamics. This study employed dynamic sensory and instrumental techniques to investigate the product-related mechanisms that influence EVOO flavor perception. Ten trained panelists (mean age = 41.5 years; 50% female) evaluated two EVOO samples under two consumption conditions: alone and accompanied by a solid carrier (bread or chickpeas). Temporal Check-All-That-Apply (TCATA) and nose-space analysis using Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) were conducted simultaneously. Sensory descriptors and mass spectral peaks were analyzed through temporal curve indices (Area Under the Curve, Maximum Citation/Concentration, Time to Maximum), which were then used to construct multi-dimensional sensory and VOC release maps. Findings revealed that the composition and texture of the food carriers had a greater influence on temporal flavor perception than the variability in VOCs released by the different EVOO samples. These results underscore the importance of considering cross-modal sensory interactions when predicting EVOO flavor perception. The carriers modulated both the perception and VOC release, with effects dependent on their specific composition and texture. This methodological approach enabled a deeper understanding of the dynamic relationship between VOC release and EVOO sensory experience. Full article
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11 pages, 581 KiB  
Article
Assessing the Flavor of Various Edible Meats Including Wild Raccoon Meat by the Check-All-That-Apply Method
by Wataru Mizunoya, Nanami Hayashi, Asuka Kataoka, Hinako Nishikawa, Minori Todoroki, Chihiro Kase and Shiro Takeda
Foods 2025, 14(13), 2191; https://doi.org/10.3390/foods14132191 - 23 Jun 2025
Viewed by 375
Abstract
Consumers often demonstrate an intrinsic aversion to unfamiliar foods referred to as food neophobia. Wild raccoon (Procyon lotor) meat represents such an unfamiliar food, both globally and within Japan. Providing information on the flavor of raccoon meat may help to alleviate [...] Read more.
Consumers often demonstrate an intrinsic aversion to unfamiliar foods referred to as food neophobia. Wild raccoon (Procyon lotor) meat represents such an unfamiliar food, both globally and within Japan. Providing information on the flavor of raccoon meat may help to alleviate consumer apprehension. Here, we employed the Check-All-That-Apply (CATA) sensory evaluation method to delineate its flavor profile. Ground meat samples of beef, pork, chicken, lamb, tuna, frog, venison, and raccoon were prepared using a food processor. The meat colors exhibited marked variation, with raccoon meat characterized by its notably high redness and low lightness. All meat samples were steam-cooked for 15 min prior to evaluation. Sensory assessment was conducted using the CATA method, wherein 17 Japanese panelists selected among 27 descriptors for flavor/taste and texture. The collected data were analyzed through correspondence analysis, revealing that raccoon meat was primarily characterized by the descriptors “having aftertaste,” “rich,” “difficult to swallow,” “lamb/mutton-like,” “gamey,” and “quirky,” indicating a sensory profile closely resembling that of lamb among the evaluated livestock meats. Thus, the CATA method could be effective in characterizing the flavor profile of raccoon meat, highlighting its similarity to lamb and presenting a viable strategy to familiarize consumers with this unconventional protein source. Full article
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15 pages, 1619 KiB  
Article
Characterization of Aroma, Sensory Properties, and Consumer Acceptability of Honey from Capparis spinosa L.
by Gianluca Tripodi, Maria Merlino, Marco Torre, Concetta Condurso, Antonella Verzera and Fabrizio Cincotta
Foods 2025, 14(11), 1978; https://doi.org/10.3390/foods14111978 - 3 Jun 2025
Viewed by 516
Abstract
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 honey derived from Capparis spinosa L., a drought-resistant Mediterranean plant. Honey [...] Read more.
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 honey derived from Capparis spinosa L., a drought-resistant Mediterranean plant. Honey samples produced by Apis mellifera ssp. sicula on Aeolian Islands (Sicily, Italy) were analyzed. Volatile organic compounds (VOCs) were extracted using headspace solid–phase microextraction (HS-SPME) and identified by gas chromatography–mass spectrometry (GC–MS), revealing 59 compounds, with dimethyl sulfide being the predominant one. Sensory evaluation using quantitative descriptive analysis (QDA) and Time Intensity (TI) analysis identified distinctive descriptors such as sweet-caramel, cabbage/cauliflower, and pungent notes. Statistical analyses confirmed correlations between specific VOCs and sensory perceptions. A consumer acceptability test involving 80 participants showed lower preference scores for caper honey in terms of aroma and overall acceptability compared to commercial multifloral honey, with differences observed across age groups. The unique aromatic profile and consumer feedback suggest that caper honey has strong potential as a niche, high-quality product, particularly within the context of climate-resilient beekeeping, offering valuable opportunities for innovation and diversification in sustainable apiculture. Full article
(This article belongs to the Special Issue Novel Insights into Food Flavor Chemistry and Analysis)
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13 pages, 1789 KiB  
Article
A Sorting Task with Emojis to Understand Children’s Recipe Acceptance
by Olatz Urkiaga, María Mora, Elena Romeo-Arroyo, Sara Pistolese, Angélique Béaino, Giuseppe Grosso, Pablo Busó, Juancho Pons and Laura Vázquez-Araújo
Foods 2025, 14(11), 1839; https://doi.org/10.3390/foods14111839 - 22 May 2025
Viewed by 485
Abstract
Food acceptability in children is a complex, multi-dimensional process influenced by sensory perception, expectations, and context. The present study investigated children’s perception and acceptance of 20 Mediterranean recipes chosen from five different gastronomy cultures (Lebanese, Egyptian, Italian, Spanish, and Portuguese) using photographs as [...] Read more.
Food acceptability in children is a complex, multi-dimensional process influenced by sensory perception, expectations, and context. The present study investigated children’s perception and acceptance of 20 Mediterranean recipes chosen from five different gastronomy cultures (Lebanese, Egyptian, Italian, Spanish, and Portuguese) using photographs as stimuli. A total of 184 children (10 to 13 years old) from three countries (Italy, Lebanon, and Spain) participated in a sorting task with emojis to express liking. In addition, Spanish and Lebanese participants completed a Check-All-That-Apply (CATA) activity to label the recipe groups they had created. The results from the sorting task, analyzed using ANOVA, revealed that recipes including meat/poultry and cereals were most preferred, while legume-based and vegetable dishes received lower acceptance. Children grouped recipes primarily by main ingredient, irrespective of the origin of the recipe (gastronomy culture). Spanish children showed higher acceptance of foreign recipes compared to Lebanese and Italian, demonstrating a significant “country x recipe origin” interaction. The CATA analysis revealed that children associated descriptors such as “healthy”, “tasty”, or “delicious” with highly rated recipes and descriptors such as “too many vegetables” and “bad taste” with lower-rated dishes. While participants showed a positive predisposition towards the “healthy” term, a negative response to recipes based on vegetables and legumes was evident. Full article
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18 pages, 985 KiB  
Article
Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method
by César Ojeda-Linares, Alejandro Casas, Patricia Severiano-Pérez, Marcela Sandoval-Velasco, Yolanda M. García-Rodríguez and Francisco J. Espinosa-García
Fermentation 2025, 11(5), 275; https://doi.org/10.3390/fermentation11050275 - 12 May 2025
Viewed by 536
Abstract
Mexico is home to a rich variety of fermented beverages made from both wild and domesticated plant species. Fermentation practices vary, with producers using either wild or inoculated techniques to obtain culturally valued final products. It is generally assumed that wild fermentations yield [...] Read more.
Mexico is home to a rich variety of fermented beverages made from both wild and domesticated plant species. Fermentation practices vary, with producers using either wild or inoculated techniques to obtain culturally valued final products. It is generally assumed that wild fermentations yield a greater diversity of volatile compounds compared to inoculated fermentations, as the latter tend to reduce microbial diversity throughout the process. However, this pattern remains largely unexplored in relation to the volatile profiles of traditionally fermented cactus-based beverages. Despite this assumption, comparative studies examining these profiles across different fermentation methods are scarce, especially given that these beverages are not produced under standardized conditions. To investigate this, we used GC-MS to characterize the aroma profile of colonche, a traditional fermented beverage made primarily from Opuntia streptacantha fruits. Colonche is produced by both wild and inoculated fermentation methods. In addition, a rapid sensory evaluation using the modified Flash Profile (mFP) technique was performed to evaluate flavor differences between the fermentation methods. A total of 55 volatile compounds were identified, with wild fermentations showing greater diversity (55) than inoculated fermentations (50). Most compounds overlapped, but five were unique to spontaneous fermentations, contributing to distinct sensory profiles. The mFP results also indicate that sensory attributes vary by fermentation type, with wild fermentations being more strongly associated with positive descriptors such as taste and smell, while inoculated samples have a distinctly pungent aftertaste. These findings highlight colonche not only as a reservoir of microbial diversity in arid regions but also as a culturally significant beverage with complex sensory attributes. Recognizing and preserving these attributes is essential for safeguarding traditional foodscapes. Full article
(This article belongs to the Special Issue Nutrition and Health of Fermented Foods—4th Edition)
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18 pages, 1223 KiB  
Article
Influence of Traditional Vanilla Curing on Its Physicochemical Properties and Aromatic Profile
by Isabel Janid Perez-Viveros, Sergio Erick García-Barrón, Blanca Elizabeth Hernández-Rodríguez, Ariadna Isabel Barrera-Rodríguez, Claudia Ariadna Acero-Ortega and Anastacio Espejel-García
Foods 2025, 14(9), 1652; https://doi.org/10.3390/foods14091652 - 7 May 2025
Viewed by 652
Abstract
Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, [...] Read more.
Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is involved. In this sense, this work aimed to evaluate the influence of the curing process. Four different processes from four regions (SJA, SLP, CQ and EPM) were considered, taking into account two curing conditions. Additionally, sample control was considered. The moisture content, protein, ether extract, ash and pH were analyzed. The aromatic profile was evaluated by the RATA methodology and liking level. Except for ash content, the process influenced the other physicochemical parameters. The moisture contents of SLP and CQ samples from Period 1, as well as SLP samples from Period 2, comply with the current Mexican Standard. SJA vanilla was “slightly” accepted in both periods, surpassing the control sample. In contrast, the CQ sample was the least preferred. Thirty-five aromatic descriptors were generated. At the sensory level, a clear separation of vanillas was observed according to the type of curing. The attributes described included caramel, dry fruit, fruity, honey, maltol, rancid, sweet, tree bark, vanilla and ashes, which boosted the liking level. On the other hand, the descriptors chemical, moisture, dairy, spicy, wood and lipids had a negative effect, proving that these factors can alter the aromatic balance, giving an unpleasant smell and reducing preference. It was confirmed that the curing process influences physicochemical parameters, the aromatic profile and the liking level. However, it would be necessary to consider other variables. Full article
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19 pages, 4455 KiB  
Article
Chemical Composition, Chemometric Analysis, and Sensory Profile of Santolina chamaecyparissus L. (Asteraceae) Essential Oil: Insights from a Case Study in Serbia and Literature-Based Review
by Biljana Lončar, Mirjana Cvetković, Milica Rat, Jovana Stanković Jeremić, Jelena Filipović, Lato Pezo and Milica Aćimović
Separations 2025, 12(5), 115; https://doi.org/10.3390/separations12050115 - 2 May 2025
Cited by 1 | Viewed by 652
Abstract
The flowers of Santolina chamaecyparissus have a distinct aroma and taste, with a wide range of applications in medicine, food, and packaging. Its essential oil offers numerous health benefits, including antioxidant, hepatoprotective, anticancer, antidiabetic, spasmolytic, anti-inflammatory, immunomodulatory, antimicrobial, and antiparasitic properties. Additionally, it [...] Read more.
The flowers of Santolina chamaecyparissus have a distinct aroma and taste, with a wide range of applications in medicine, food, and packaging. Its essential oil offers numerous health benefits, including antioxidant, hepatoprotective, anticancer, antidiabetic, spasmolytic, anti-inflammatory, immunomodulatory, antimicrobial, and antiparasitic properties. Additionally, it is used as a flavoring agent in food and beverages and as a natural preservative in edible coatings for food packaging. This study investigates the chemical composition and sensory properties of the S. chamaecyparissus essential oil from Serbia, obtained via hydrodistillation, and includes a literature-based analysis of the existing profiles. Gas Chromatography–Mass Spectrometry (GC–MS) was employed for identifying the essential oil composition, while chemometric techniques like the genetic algorithm (GA), quantitative structure–retention relationship (QSRR) analysis, artificial neural network (ANN), and molecular descriptors were applied to ensure accurate and reliable results for authenticating the oil. Among the 47 identified compounds, oxygenated monoterpenes, especially artemisia ketone (36.11%), and oxygenated sesquiterpenes, notably vulgarone B (22.13%), were the primary constituents. Chemometric analysis proved effective in predicting the oil’s composition, and sensory evaluation revealed a herbal aroma with earthy, woody, and camphoraceous notes. A literature review highlighted the variability in oil composition due to geographical, environmental, and extraction factors, underscoring its chemical diversity, bioactivity, and potential applications. Full article
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18 pages, 1108 KiB  
Article
Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil
by Ángel García-Pizarro, Agustí Romero, Daniel Schorn-García, Jokin Ezenarro, Montserrat Mestres and Laura Aceña
Foods 2025, 14(8), 1390; https://doi.org/10.3390/foods14081390 - 17 Apr 2025
Viewed by 508
Abstract
Sensory analysis is a fundamental tool in evaluating extra virgin olive oil (EVOO) quality, playing an essential role in both consumer markets and international competitions that recognize and promote high-quality olive oils. Among the key attributes assessed, the fruitiness descriptor—subcategorized as green or [...] Read more.
Sensory analysis is a fundamental tool in evaluating extra virgin olive oil (EVOO) quality, playing an essential role in both consumer markets and international competitions that recognize and promote high-quality olive oils. Among the key attributes assessed, the fruitiness descriptor—subcategorized as green or ripe—is particularly significant, especially considering that higher green fruitiness is often associated with greater prestige. However, a clear methodological approach to distinguish between green fruitiness and ripe fruitiness perceptions, particularly in their overlapping zone, is still lacking. This study aims to establish precise criteria for defining these boundaries by analyzing monovarietal EVOOs produced from nine olive varieties at three maturity stages over two consecutive harvest seasons (2021/2022 and 2022/2023). Sensory assessments were conducted by the Official Tasting Panel of Virgin Olive Oils of Catalunya, ensuring representativeness across the different fruitiness perceptions. Volatile compounds of the samples were extracted using headspace solid-phase microextraction (HS/SPME) and separated and identified via gas chromatography–mass spectrometry (GC/MS). Multivariate analysis revealed three distinct volatile profiles corresponding to different sensory perceptions. These findings suggest that incorporating an intermediate sensory attribute between green fruitiness and ripe fruitiness could improve classification accuracy in both competitions and premium markets, enhancing the appreciation and valuation of high-quality EVOOs. Full article
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21 pages, 5794 KiB  
Article
Coffee Biotransformation in Volcanic Process: A Chemical and Sensory Analysis
by Renata A. R. Rocha, Lívia C. F. Silva, Marcelo A. D. da Cruz, Luiza M. A. B. Cardoso, Arlley de B. M. Sousa, Laila Alonso, Marcela V. C. Machado, Gisele X. R. Costa, Laurence R. Amaral, Pedro L. L. Bertarini, Matheus S. Gomes and Líbia D. Santos
Foods 2025, 14(8), 1368; https://doi.org/10.3390/foods14081368 - 16 Apr 2025
Cited by 1 | Viewed by 658
Abstract
Volcanic fermentation is an innovative technique in post-harvest coffee processing that involves forming conical mounds, called “volcanoes”, to create specific biotransformation conditions. This study investigates the impact of different volcano fermentation methods on the chemical composition and sensory attributes of coffee. Four methods [...] Read more.
Volcanic fermentation is an innovative technique in post-harvest coffee processing that involves forming conical mounds, called “volcanoes”, to create specific biotransformation conditions. This study investigates the impact of different volcano fermentation methods on the chemical composition and sensory attributes of coffee. Four methods were evaluated: asphalt patio (E1), on pallets (E2), in steel containers under the sun (E3), and in steel containers in the shade (E4). The chemical composition was analyzed in terms of sugars (sucrose, glucose, fructose), organic acids (citric, malic, succinic, lactic, acetic) and alcohols (glycerol, ethanol). In addition, color differences (ΔE) and sensory analysis of the fermented coffees were evaluated. The results of this study reveal that volcanic fermentation produces high-quality specialty coffees, but with divergent profiles of acids and alcohols, thus influencing the sensory characteristics of the resulting beverage. However, the different methods of volcanic fermentation did not significantly affect pH and soluble solids, indicating that the microbiota developed an efficient and consistent fermentation regardless of the solar exposure conditions. The most frequently mentioned sensory descriptors were chocolate, citrus fruits, honey/molasses, caramel, floral, and brown sugar. These findings highlight the significant influence of the volcanic fermentation method on the chemical and sensory quality of coffee fermented. Full article
(This article belongs to the Section Drinks and Liquid Nutrition)
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18 pages, 1620 KiB  
Article
Application of an Electronic Nose to the Prediction of Odorant Series in Wines Obtained with Saccharomyces or Non-Saccharomyces Yeast Strains
by Raquel Muñoz-Castells, Margherita Modesti, Jaime Moreno-García, Alexandro Catini, Rosamaria Capuano, Corrado Di Natale, Andrea Bellincontro and Juan Moreno
Molecules 2025, 30(7), 1584; https://doi.org/10.3390/molecules30071584 - 2 Apr 2025
Viewed by 625
Abstract
Electronic noses (E-noses) have become powerful tools for the rapid and cost-effective differentiation of wines, providing valuable information for the comprehensive evaluation of aroma patterns. However, they need to be trained and validated using classical analytical techniques, such as gas chromatography coupled with [...] Read more.
Electronic noses (E-noses) have become powerful tools for the rapid and cost-effective differentiation of wines, providing valuable information for the comprehensive evaluation of aroma patterns. However, they need to be trained and validated using classical analytical techniques, such as gas chromatography coupled with mass spectrometry, which accurately identify the volatile compounds in wine. In this study, five low-ethanol wines with distinctive sensory profiles—produced using Saccharomyces and non-Saccharomyces yeasts and tailored to modern consumer preferences—were analyzed to validate the E-nose. A total of 57 volatile compounds were quantified, 27 of which had an Odor Activity Value (OAV) over 0.2. The content in volatiles, grouped into 11 odorant series according to their odor descriptors, along with the data provided by 12 E-nose sensors, underwent advanced statistical treatments to identify relationships between both data matrices. Partial least squares discriminant analysis (PLS-DA) applied to the data from the 12 E-nose sensors revealed well-defined clustering patterns and produced a model that explained approximately 92% of the observed variability. In addition, a principal component regression (PCR) model was developed to assess the ability of the E-nose to non-destructively predict odorant series in wine. The synergy between the volatile compound profiles and the pattern recognition capability of the E-nose, as captured by PLS-DA, enables a detailed characterization of wine aromas. In addition, predictive models that integrate data from gas chromatography, flame ionization detection, and mass spectrometry (GC-FID/GC-MSD) with the electronic nose demonstrating a promising approach for a rapid and accurate odor series prediction, thereby increasing the efficiency of wine aroma analysis. Full article
(This article belongs to the Special Issue 30th Anniversary of Molecules—Recent Advances in Applied Chemistry)
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19 pages, 968 KiB  
Article
Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China
by Niina Kelanne, Yuxuan Zhu, Tuomas Rysä, Baoru Yang, Baoqing Zhu and Oskar Laaksonen
Beverages 2025, 11(2), 47; https://doi.org/10.3390/beverages11020047 - 29 Mar 2025
Viewed by 909
Abstract
Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptance and preferences among different types of NAB. However, few studies have focused [...] Read more.
Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptance and preferences among different types of NAB. However, few studies have focused on the sensory characterization of commercial NABs produced with different methods. This study aimed to find key sensory characteristics in lager, Indian pale ale, and pilsner-type NABs with untrained panels by conducting tests in Finland and China. Participants were asked to Check-All-That-Apply for odors and Rate-All-That-Apply for flavors. Additionally, hedonic responses to odor and flavor pleasantness were rated. Chinese participants used more different and more often-used attributes to describe NABs. More varying descriptors were used on the NAB samples chosen as the most pleasant ones, indicating more complex sensory properties. Participants from both locations preferred lager-type beers characterized as ‘fresh’ odor and ‘fruity’, ‘floral’, and ‘sweet’ flavors and less frequently found Indian-pale-ale-type NABs pleasant, describing them as ‘sour’, ‘bitter’, ‘fermented’, and ‘pungent’ flavors. The flavor pleasantness correlated more with the samples frequently chosen as the most pleasant than odor pleasantness. No clear connection was found between the production method of NAB and consumers’ acceptance, demonstrating that all production methods can be used to produce non-alcoholic beers with sensory properties acceptable to consumers. Full article
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12 pages, 583 KiB  
Proceeding Paper
Determination of Properties of Meat Products with Plant Supplements
by Natalia Murlykina
Eng. Proc. 2025, 87(1), 28; https://doi.org/10.3390/engproc2025087028 - 26 Mar 2025
Viewed by 342
Abstract
One approach to improving population nutrition is the development of widely consumed minced meat products (MMPs) enriched with biologically active compounds such as polyunsaturated fatty acids, dietary fibers, and iron. This study investigated the functional–technological properties and chemical composition of MMPs with plant [...] Read more.
One approach to improving population nutrition is the development of widely consumed minced meat products (MMPs) enriched with biologically active compounds such as polyunsaturated fatty acids, dietary fibers, and iron. This study investigated the functional–technological properties and chemical composition of MMPs with plant supplements—fenugreek and dried leaves of blackcurrant (DLBC). The emulsion stability of minced meat was assessed based on the mass fraction of the intact emulsion, which lost a certain amount of moisture and fat after heat treatment. The water-holding capacity (WHC), fat-holding capacity (FHC), energy value as well as a proximate composition, including the total iron content were determined using standard methods. Sensory evaluation was conducted using quantitative descriptive analysis and profile analysis methods based on the descriptors of appearance, consistency, cross-sections appearance, flavour, and taste. The protein content of MMPs with plant supplements ranged from 16.4 to 19.0%. Fenugreek increased iron levels from 1.27 ± 0.03 mg/100 g to 2.14 ± 0.04 mg/100 g. FHC and WHC values in samples with fenugreek or DLBC surpassed control values by 6.3–23.0% and 2.7–5.0%, respectively. Sunflower oil, fenugreek, and DLBC not only enhanced nutritional value, but also improved functional–technological properties, sensory quality, and reduced heat-treatment losses. These MMPs can be classified as health-oriented foods suitable for dietary adjustments. Full article
(This article belongs to the Proceedings of The 5th International Electronic Conference on Applied Sciences)
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38 pages, 10305 KiB  
Article
Listening Beyond the Source: Exploring the Descriptive Language of Musical Sounds
by Isabel Pires
Behav. Sci. 2025, 15(3), 396; https://doi.org/10.3390/bs15030396 - 20 Mar 2025
Viewed by 1306
Abstract
The spontaneous use of verbal expressions to articulate and describe abstract auditory phenomena in everyday interactions is an inherent aspect of human nature. This occurs without the structured conditions typically required in controlled laboratory environments, relying instead on intuitive and spontaneous modes of [...] Read more.
The spontaneous use of verbal expressions to articulate and describe abstract auditory phenomena in everyday interactions is an inherent aspect of human nature. This occurs without the structured conditions typically required in controlled laboratory environments, relying instead on intuitive and spontaneous modes of expression. This study explores the relationship between auditory perception and descriptive language for abstract sounds. These sounds, synthesized without identifiable sources or musical structures, allow listeners to engage with sound perception free from external references. The investigation of correlations between subjective descriptors (e.g., “rough”, “bright”) and physical sound attributes (e.g., spectral and dynamic properties) reveals significant cross-modal linguistic associations in auditory perception. An international survey with a diverse group of participants revealed that listeners often draw on other sensory domains to describe sounds, suggesting a robust cross-modal basis for auditory descriptors. Moreover, the findings indicate a correlation between subjective descriptors and objective sound wave properties, demonstrating the effectiveness of abstract sounds in guiding listeners’ attention to intrinsic qualities. These results could support the development of new paradigms in sound analysis and manipulation, with applications in artistic, educational, and analytical contexts. This multidisciplinary approach may provide the foundation for a perceptual framework for sound analysis, to be tested and refined through theoretical modelling and experimental validation. Full article
(This article belongs to the Special Issue Music Listening as Exploratory Behavior)
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11 pages, 242 KiB  
Article
Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound
by Isaac Jhonatan Vargas-Sáenz, Iván Adrián García-Galicia, Alma Delia Alarcón-Rojo, Felipe Alonso Rodríguez-Almeida, Martha María Arévalos-Sánchez, Luis Manuel Carrillo-López, Teresita de Jesús Hijuitl-Valeriano and Mariana Huerta-Jiménez
Foods 2025, 14(6), 1059; https://doi.org/10.3390/foods14061059 - 20 Mar 2025
Cited by 1 | Viewed by 501
Abstract
The application high-intensity ultrasound (HIU) in rabbit meat has shown promising results for improving its palatability and commercial value. This study aimed to evaluate the effect of HIU application in meat from two rabbit breeds (Flemish Giant, FG and Azteca Negro, AN) on [...] Read more.
The application high-intensity ultrasound (HIU) in rabbit meat has shown promising results for improving its palatability and commercial value. This study aimed to evaluate the effect of HIU application in meat from two rabbit breeds (Flemish Giant, FG and Azteca Negro, AN) on its physicochemical parameters (PQs) and sensory profile (SEN). Five carcasses of each breed were frozen and dorsally cut into half carcasses. HIU was applied (20 min, 50 kHz, and 200 W) to one randomly selected half carcass of each rabbit. PQs evaluated were pH, color (L*, a*, and b*), chroma (C*), hue angle (HUE), water holding capacity (WHC), collagen content, and shear force (SF). Color, odor, flavor, and texture were evaluated for the SEN. Statistical analysis was performed using ANOVA, adjusting a general mixed model with the fixed effects of treatment, breed, and their interaction. Significant interaction differences (p < 0.05) of breed and HIU were observed in the collagen content. Breed had an effect (p < 0.05) on pH, a*, b*, C*, and on the descriptors of the sensory attribute color. HIU had an effect (p < 0.05) on L*, a*, HUE, C*, and SF, as well as on sensory descriptors like texture and color. HIU increases the physicochemical and sensory perception of the tenderness of the meat of both breeds. Full article
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