Search Results (91)

Edible insects are gaining popularity as an alternative food source, highlighting the urgent need for research on their incorporation into traditional food products. This study investigated the impact of incorporating mealworm (Tenebrio molitor) powder (MP) at 2%, 5%, and 10% levels on the nutritional, functional, and sensory properties of pasta. Proximate composition, mineral content, color parameters, cooking quality, antioxidant activity and sensory properties were evaluated. Starch digestibility fractions and predicted glycemic index (pGI) were calculated based on in vitro enzymatic hydrolysis. Results showed that 10% MP addition significantly increased protein (1.45-fold) and fat content (12-fold), enriched minerals (Fe, Zn, Mg, K), and improved antioxidant capacity (ABTS⁺·: 1.3-fold; DPPH·: 2.6-fold) and phenolic content (14.4-fold) compared to control. Color analysis revealed a decrease in lightness and an increase in redness, indicating darker tones with higher MP levels. This supplementation reduced rapidly digestible starch and pGI while increasing slowly digestible starch, suggesting benefits for glycemic control. Sensory evaluation revealed no significant differences (p > 0.05) among samples for appearance, color, taste, and overall impression, confirming good acceptability. Overall, MP fortification improved nutritional and functional properties without compromising sensory quality, supporting its application in developing high-protein, health-oriented foods. Full article

Cheese consumption is steadily increasing worldwide, with a growing interest in cheese enriched with bioactive substances, including antioxidants. This study investigated the impact of adding blackcurrant wine to the curd (IC), enriching the curd with blackcurrant wine by soaking and ripening in salted blackcurrant wine (IOC), and cheese soaked and ripened in blackcurrant wine with 5% (w/w) NaCl (OC). The curd and added wine weight ratio (1.5:1, 3:1) effects were also studied. Physicochemical (dry matter, polyphenol content, antioxidant activity, radical-scavenging activity, anthocyanin content like delphinidin-3-rutoside and cyanidin-3-rutoside, ethanol content), microbiological, and sensory properties of the cheeses were evaluated. The results indicated that a week of soaking is sufficient to achieve the maximum antioxidant capacity and polyphenol content of the cheese. From a technological and sensory point of view, a 1.5:1 ratio of blackcurrant wine to curd was better. The maximum transfer rate of delphinidin-3-rutoside from wine was the most pronounced in IOC samples (20.44%). Blackcurrant wine inhibited the growth of lactic acid bacteria, and a longer soaking time can hinder the ripening process of cheese. During tasting, among the treated cheese, IC samples received the highest average acceptance scores for appearance, texture, creaminess, flavor, saltiness, bitterness, freshness and overall impressions. Full article

Rosehip, lemongrass, and eucalyptus oil was studied for the first time as a strategy for improvement of lactic acid wort-based beverage characteristics. Each oil was added to wort at doses of 0.01%, 0.02%, and 0.03% (v/v) by vigorous shaking to ensure homogenous distribution, and fermentation was carried out with Lacticaseibacillus casei spp. rhamnosus Oly at 25 ± 1 °C for 48 h. Oil addition influenced microbial growth, phenolic composition, antioxidant activity, and sensory quality. Although higher oil concentrations reduced lactic acid bacteria viability, in all the beverages the concentration of viable lactic acid bacteria cells was above 10⁷ CFU/mL. Total phenolic content and phenolic acids increased after fermentation, although flavonoid levels were largely unaffected. Antioxidant activity showed assay-dependent trends, with decreases observed in ABTS measurements during lactic acid fermentation, whereas CUPRAC values remained stable or slightly improved. Sensory evaluation revealed that all the beverages with eucalyptus oil received lower scores than the control sample. Rosehip oil enhanced flavor only at a concentration of 0.03%, while lemongrass oil at 0.02% provided the best balance of aroma, taste, and overall impression. Based on combined chemical, microbiological, and sensory outcomes, 0.02% lemongrass oil was identified as the most promising candidate for further development. Full article

Navigation is crucial for animal survival, and despite their small brains, insects are impressive at it. For example, desert ants acquire environmental information by learning to walk before foraging, enabling them to return home accurately over long distances. These learning walks involve multimodal sensory experiences and induce neuroplastic changes in the Central Complex (CX) and the Mushroom Body (MB) of ants’ brains, making them a key topic in behavioural science, neuroscience, and computational modelling. To address unresolved questions in how ants integrate sensory cues and adapt navigation strategies, we propose a computational model that achieves multisensory integration during learning walks. Central to this model is a novel Learning Vector mechanism that dynamically combines visual, olfactory, and path integration inputs to guide movement decisions. Specifically, the agent in our model determines the degree to which it deviates from the homing direction by evaluating the familiarity of the environment. In this way, agents could strike a balance between their tendency to explore and the need to return safely to the nest. Our model replicates key features reported in biological studies and accounts for individual and inter-species variability by tuning parameters such as cue preferences and environmental parameters. This flexibility enables the simulation of species-specific learning walks and supports a unified view of sensory integration and behavioural adaptation. Moreover, it yields testable predictions that may inform future investigations into the neural and behavioural mechanisms underlying insects’ learning walks. How the proposed model could be adapted for robotics navigation has also been discussed. Full article

In this study, six club raspberry varieties were examined for their aromatic profiles and sensory qualities, and statistical approaches were used to determine how aroma components affect consumer impressions. Analysis of the aroma’s chemical composition was performed utilizing headspace SPME and GC-MS. MS-DIAL -v5.5.250627 software was used to identify components from commercial libraries, after 10 repetitions for each variety, followed by manual verification. A sensory evaluation of fresh fruits, with 55 volunteers, was statistically analyzed and linked to chemical composition using multivariate analysis and the OPLS-HDA classification method, which was employed for the first time. Tula Magic was scored the highest in the sensory evaluation compared to Adelita, Himbo Top, Glen Dee, San Rafael, and Cascade Harvest. 2-Heptanol (fresh, lemongrass-like, herbal, floral, fruity, green), heptanal (fresh, aldehydic, fatty, green, herbal), and 2-methyl-6-hepten-1-ol (oily-green, herbaceous-citrusy) separated Tula Magic from the other varieties assessed. The same components were recognized in OPLS as positive contributors to the flavor score, while terpenoids like trans-β-ionone, α-ionone, and α,β-dihydro-β-ionone, as well as 2-heptanone, scored slightly lower. This suggests that a fine balance between the individual components is key to the overall aroma sensation. Full article

Oleogels are a new trend in food technology aimed at enhancing the nutritional value of products that contain solid fats. Solid fats are rich in nutritionally unfavorable saturated fatty acids (FAs), but oleogels (lipid systems derived from oleogelator and oils) are in unsaturated FAs. The use of oils rich in oxidation-prone unsaturated FAs in pastry products requires the use of an antioxidant, such as green tea extract (GTE). However, new products with altered composition should also be acceptable to consumers. The purpose of this study was to carry out a sensory evaluation of short-dough biscuits obtained with 1% of GTE and high-oleic oleogels and to find what may influence consumers’ anticipated perception. Products with monoacylglycerols (MAG) and candelilla wax (CLX) oleogels and non-gelled high-oleic rapeseed oil (HORO) were found to have equal or better sensory quality compared to products with traditional baker’s (palm) fat (PF). In terms of sensory attributes, products with ethyl cellulose oleogels were the most distinct from the other biscuits. Their sensory qualities were significantly lower, with a more noticeable rancid odor and taste. Products with CLX and MAG oleogels were more preferred than those with PF, as consumers were more likely to purchase them based on sensory impressions. Information about the presence of GTE and HORO in the formulation was shown to affect the perception of the product. Similarly, the information about the low saturated fat content encouraged consumers to purchase such products. Based on this, it can be concluded that displaying this type of information can help educate consumers, support better decision-making, and promote the selection of more nutritious options. Full article

Background/Objectives: Autism Spectrum Disorder (ASD) presents complex developmental challenges that require coordinated, individualized interventions. This study aimed to evaluate the effectiveness of a transdisciplinary, family-centered approach in improving clinical and functional outcomes in children and adolescents with ASD. Methods: A longitudinal study was conducted with 53 participants aged 2 to 16 years, all with confirmed ASD diagnoses. Assessments were performed at baseline, 6 months, and 12 months. Participants received personalized, evidence-based interventions provided by a multidisciplinary team working within a transdisciplinary model. Therapies were delivered individually and in groups, with flexible intervention phases tailored to each participant’s evolving needs. Outcomes were measured using the Clinical Global Impression (CGI), Global Assessment of Functioning (GAF), and the Aberrant Behavior Checklist (ABC). Results: Clinical and functional improvements were observed over the 12-month period. Most participants reached high functional levels by the end of the study. Caregivers reported notable reductions in support needs, while therapist ratings confirmed more moderate improvements. Decreases in behavioral challenges, sensory difficulties, and sleep disturbances were observed, alongside gains in adaptability and functional play. Greater family involvement was associated with more favorable outcomes. Conclusions: A transdisciplinary, family-centered intervention model was beneficial in supporting developmental progress in children and adolescents with ASD. The findings highlight the importance of flexible, team-based care and emphasize the critical role of family engagement in achieving positive long-term outcomes. Full article

Background: Non-conventional protein sources, such as edible insects and microalgae, are gaining popularity due to their high nutritional value and environmental benefits. The presented study aimed to examine the effect of a 4% addition of house cricket and spirulina powders on selected properties of muffins. The effects of non-conventional additives on color, textural properties, nutritional value, amino acid composition, and mineral content were determined. Methods: Antioxidant activity was evaluated against DPPH· and ABTS·+, and total phenolic content (TPC) and in vitro predicted glycemic index (GI) were examined. Sensory properties were evaluated using a nine-point hedonic scale and a consumer study. Results: The results showed that the additions of house cricket and spirulina significantly changed the color parameters of the muffins (ΔE 8.28 and 39.17, respectively) and affected their hardness, cohesiveness, gumminess, and chewiness. Nutritional value was improved, mainly due to an increase in protein content (up to 6% more). Overall, the amino acid profile of the muffins was improved, with a higher presence of all essential amino acids. The enriched muffins had a higher content of selected minerals, including iron, calcium, magnesium, potassium, and zinc, and exhibited higher TPC and antioxidant activity along with a lower in vitro predicted glycemic index. In the consumer evaluation, the spirulina muffins scored highest in texture (8.07 ± 1.04), while cricket muffins received the lowest ratings for color (6.60 ± 1.63), aroma (6.36 ± 2.04), and overall impression (7.03 ± 1.38). Taste did not differ significantly among all muffins. Conclusions: The results suggest that muffins can be made using edible insects and microalgae to enhance their nutritional value while maintaining an acceptable taste. Full article

This study investigates the aroma differences among various peach and nectarine varieties by sensory evaluation, electronic nose (E-nose) analysis, and metabolomics. Peach is a significant fruit crop in China, and identifying unique fragrances is essential for germplasm selection and cultivar improvement. Six peach and nectarine varieties were collected from the National Peach Germplasm Repository in Nanjing, China. Sensory evaluation revealed significant differences in aroma and taste, with ”Zi Jin Hong 3” and “Bai Mi Pan Tao” showing high scores for aroma, sweetness, and overall sensory quality, while “Tachibanawase” had the lowest overall impression score. E-nose analysis showed distinct response values among varieties, with sensors W1S, W1W, and W5S exhibiting the highest sensitivity. GC-MS identified 446 metabolites, including esters and terpenes. PCA and OPLS-DA differentiated metabolite profiles among varieties, revealing significant differences in metabolite expression. The integration of these techniques provides a comprehensive understanding of aroma differences, highlighting the potential for identifying unique germplasms for breeding high-quality cultivars with charming flavor, and offering a theoretical foundation for raw material selection and process optimization in the deep-processing industry of peach fruits in future research. Full article

This study aimed to clarify the sensory characteristics of Koshu wine, which is the most popular white wine produced in Japan, by identifying descriptive terms for sour taste, a primary aspect of wine flavor. A sensory evaluation generated 56 terms related to sour taste quality. Some terms were categorized on the basis of the timing of perception— immediately after sipping, holding in the mouth, and after swallowing—while others were classified as expressing “temporal change”, “overall impression terms”, or “metaphorical terms”. From these, 12 terms—“fresh”, “stand out”, “sharp”, “soft”, “round”, “gentle”, “bright”, “duration”, “crisp”, “intensity”, “mild”, and “calm”—were selected, with definitions and reference standards (materials or examples that represent each characteristic) established. A trained sensory panel evaluated 16 Koshu wines, revealing significant differences in all sour taste quality terms except “duration”. The evaluation of “duration” may require improvement. Correlation analysis indicated that pH was strongly associated with “sharp” sour taste immediately after sipping, while titratable acidity and pH correlated with “round” and “gentle” sour taste when the wine was held in the mouth. Total acidity was linked to the duration of sour taste. Applying the sour taste quality terms determined from this study will enable the quantification of the sour taste quality of wines. Full article

Affective responses to physical exercise vary according to sensory impressions and can influence motor performance. To assess affective states in exercise contexts, scales such as the Felt Arousal Scale and the Feeling Scale are commonly used. Although widely applied, their psychometric properties have not yet been tested in older adults, which limits their use in this population. This test–retest study aimed to test the reliability of these scales in older adults of both sexes. The sample consisted of 80 volunteers (67 women) engaged in either resistance training (n = 37) or functional training (n = 43), with a mean age of 70 ± 9 years. Data collection occurred on two separate days, with a minimum interval of 15 days. The following instruments were applied: (a) Felt Arousal Scale and Feeling Scale at pre-, during (minutes 20 to 25), and post-training; (b) Borg Scale during and after training; and c) Mini-Mental State Examination during the first visit. The results showed strong to very strong correlations for both scales (Feeling Scale: ρ = 0.936 during, ρ = 0.840 post; Felt Arousal Scale: r = 0.967 during, r = 0.887 post), as well as good internal consistency (Feeling Scale: α = 0.887; Felt Arousal Scale: α = 0.860) and excellent temporal stability (Feeling Scale: ICC = 0.925; Felt Arousal Scale: ICC = 0.869). It is concluded that both instruments are reliable for measuring affect and arousal in older adults who engage in physical exercise. Full article

Sleep paralysis (SP), an REM parasomnia, can be characterized as one of the symptoms of narcolepsy. The SP phenomenon involves regaining meta-consciousness by the dreamer during REM, when the physiological atonia of skeletal muscles is accompanied by visual and auditory hallucinations that are perceived as vivid and distressing nightmares. Sensory impressions include personification of an unknown presence, strong chest pressure sensation, and intense fear resulting from subjective interaction with the unfolding nightmare. While the mechanism underlying skeletal muscle atonia is known, the physiology of hallucinations remains unclear. Their complex etiology involves interactions among various membrane receptor systems and neurotransmitters, which leads to altered neuronal functionality and disruptions in sensory perception. According to current knowledge, serotonergic activation of 5-hydroxytryptamine-receptor-2A (5-HT2A)-associated pathways plays a critical role in promoting hallucinogenesis during SP. Furthermore, they share similarities with psychedelic-substance-induced ones (i.e., LSD, psilocybin, and 2,5-dimethoxy-4-iodoamphetamine). These compounds also target the 5-HT2A receptor; however, their molecular mechanism varies from serotonin-induced ones. The current review discusses the intracellular signaling pathways responsible for promoting hallucinations in SP, highlighting the critical role of β-arrestin-2. We propose that the β-arrestin-2 signaling pathway does not directly induce hallucinations but creates a state of network susceptibility that facilitates their abrupt emergence in sensory areas. Understanding the molecular basis of serotonergic hallucinations and gaining better insight into 5-HT2A-receptor-dependent pathways may prove crucial in the treatment of multifactorial neuropsychiatric disorders associated with the dysfunctional activity of serotonin receptors. Full article

Vinegar functions not only as a sensory enhancer but also as a culturally embedded culinary element across global food systems. In Taiwanese cuisine, black vinegar represents a traditional staple, particularly associated with dumpling consumption, whereas Italian balsamic vinegar is renowned for its aromatic complexity and nuanced sweetness, highly esteemed in Western gastronomy. Despite their culinary significance, limited empirical research has examined how these culturally distinct condiments are perceived when applied beyond their traditional contexts, especially in iconic national dishes. This study investigates Taiwanese consumers’ cross-cultural sensory responses to dumplings paired with either local black vinegar or imported balsamic vinegar. Through a structured sensory evaluation encompassing appearance, aroma, taste, and overall impression, this research explores how sensory cues and cultural expectations interact to shape flavor preferences. The results indicate that although visual attributes were rated similarly, balsamic vinegar’s distinctive aroma and taste elicited significantly greater sensory engagement, suggesting a latent openness to reinterpretation and hybridization within established food practices. These findings were supported by one-way ANOVA results, which revealed significant differences among the three groups for aroma (F = 6.30, p < 0.01), taste (F = 7.21, p < 0.01), and overall evaluation (F = 15.15, p < 0.001). By integrating sensory analysis with cultural food studies, this research advances the understanding of how multisensory cues influence consumer acceptance across cultural contexts. It further highlights the dynamic interplay between cultural familiarity and sensory novelty in flavor perception. These insights yield practical implications for culinary innovation, global flavor localization, and the development of culturally responsive food products. Full article

Grape liqueurs are a promising approach to diversifying fruit-derived beverages and adding value to local raw materials. This study evaluated the impact of cereal alcohol (A) and white cachaça (C) on the physicochemical composition, anthocyanin profile, and sensory attributes of liqueurs made with the Brazilian cultivar BRS Carmem. Both products met regulatory requirements (alcohol content > 15% v/v and sugar > 100 g⋅L⁻¹). The alcoholic base significantly influenced most physicochemical parameters but not the anthocyanin profile. The liqueur with A resulted in higher extraction of organic acids (0.39 vs. 0.33 g tartaric acid⋅100 g⁻¹) and phenolic compounds (607.45 vs. 457.64 mg gallic acid⋅100 g⁻¹). HPLC-DAD-ESI-MS/MS analysis showed a predominance of diglycosylated anthocyanins (98%), with concentrations of 420.04 mg⋅L⁻¹ (A) and 456.44 mg⋅L⁻¹ (C). Both liqueurs were well accepted (overall impression: A = 7.1, C = 7.2) with good purchase intent (A = 63.03% and C = 56.75%). Significant differences were observed for appearance and color (preferred in A) and aroma (preferred in C). These attributes correlated strongly with the overall impression, but flavor and alcohol content were the key factors influencing purchase decisions. The findings demonstrate that the choice of alcoholic base affects the composition and sensory acceptance of grape liqueurs, highlighting their importance to enhance the product’s quality. Full article

Rapeseed proteins, due to their quality and wide availability, have great potential for application in human nutrition. However, their high content of antinutritional compounds poses significant economic and environmental challenges for food industry applications. To overcome these obstacles, various extraction and modification techniques, including enzymatic and ultrasound-assisted methods, were used to enhance protein functionality and improve both nutritional and sensory properties. In this study, the effects of dephenolization on the structural, physicochemical, and functional properties of rapeseed protein isolate obtained from defatted rapeseed cake were investigated through four different protocols. All obtained protein isolates (PIs) exhibited high protein purity (above 65%), with a notable difference in extraction yield. Furthermore, the extraction process was optimized using an artificial neural network (ANN) model, which demonstrated high predictive performance. The optimal extraction conditions for the dephenolization of rapeseed oil cake were 84% ethanol concentration, a solid-to-liquid ratio of 1/60 w/v, and 15 min of ultrasound treatment, resulting in an impressive protein purity of 90.68% with a yield of 29.17%. The obtained proteins were further characterized and compared in terms of protein profile (FTIR and SDS-PAGE), amino acid composition, solubility, and digestibility. The protein isolate (PI) obtained under optimized conditions displayed superior functional properties, underscoring the relevance and necessity of a data-driven, mathematical approach for scale-up and industrial implementation. Full article