Search Results (818)

Grape polysaccharide extracts derived from winemaking by-products have been shown to affect key wine characteristics. This study aimed to investigate the application of different grape-derived, polysaccharide-rich extracts and commercial yeast products in white sparkling wines, since no other studies have been found. The impacts of these products on the volatile, phenolic and polysaccharide compositions, as well as on the foam properties and sensory characteristics, were evaluated. After 15 months of aging, the products used did not influence the color and phenolic composition of the sparkling wines. However, they had a positive effect on the volatile compounds, with treated wines showing a general increase compared with the control, mainly in ethyl esters and alcohol acetates, compounds associated with fruity and floral notes. The treated wines showed clear sensory differences compared with the control, including aromatic complexity, which may reflect better preservation of certain aromatic compounds over time. In addition, improvements in wine taste were observed, likely due to a reduction in perceived acidity and bitterness. These results demonstrate the potential of grape-derived polysaccharide extracts to preserve volatile compounds in sparkling wines and to enhance their aromatic complexity and mouthfeel, thus improving overall sensory quality. Full article

Aging involves progressive changes in sensory perception, appetite regulation, and metabolic flexibility, which together affect dietary intake, nutrient adequacy, and health-related outcomes. Meanwhile, current wearable technologies allow continuous, minimally invasive monitoring of physiological and behavioral markers relevant to metabolic health, such as physical activity, sleep, heart rate variability, glycemic patterns, and so forth. However, digital nutrition approaches have largely focused on physiological signals while underutilizing the sensory dimensions of eating—taste, smell, texture, and hedonic response—that strongly drive dietary intake and adherence. This narrative review synthesizes evidence on the following: (1) age-related sensory changes and their nutritional consequences, (2) metabolic adaptation and markers of resilience in older adults, and (3) current and emerging wearable technologies applicable to nutritional personalization. Following this, we propose an integrative framework linking subjective (implicit) sensory perception and objective (explicit) wearable-derived physiological responses into adaptive feedback loops to support personalized dietary strategies for healthy aging. In this light, we discuss practical applications, technological and methodological challenges, ethical considerations, and research priorities to validate and implement sensory–physiological integrated models. Merging together sensory science and wearable monitoring has the potential to enhance adherence, preserve nutritional status, and bolster metabolic resilience in aging populations, moving nutrition from one-size-fits-all prescriptions toward dynamic, person-centered, sensory-aware interventions. Full article

The maturity of Lentinus edodes directly affects its quality, taste, and market value. Currently, maturity assessment primarily relies on manual experience, making it difficult to ensure efficiency and consistency. To achieve efficient and accurate detection of Lentinus edodes maturity, this study proposes an improved lightweight object detection model, YOLOv8n-CFS. Based on YOLOv8n, the model integrates the SegNeXt Attention structure to enhance key feature extraction capabilities and optimize feature representation. A Feature Diffusion Propagation Network (FDPN) is designed to improve the expressive ability of objects at different scales through cross-layer feature propagation, enabling precise detection. The CSFCN module combines global cue reasoning with fine-grained spatial information to enhance detection robustness and generalization performance in complex environments. The CWD method is adopted to further optimize the model. Experimental results demonstrate that the proposed model achieves 97.34% mAP50 and 84.5% mAP95 on the Lentinus edodes maturity detection task, representing improvements of 2.02% and 4.92% compared to the baseline method, respectively. It exhibits excellent stability in five-fold cross-validation and outperforms models such as Faster R-CNN, YOLOv5n, YOLOv7-tiny, YOLOv8n, YOLOv8s, YOLOv10n, YOLOv11n, and YOLOv12. This study provides efficient and reliable technical support for Lentinus edodes maturity detection and holds significant implications for the intelligent production of edible fungi. Full article

Medium- and long-chain fatty acids (MLFAs) are increasingly recognized not only as metabolic substrates but also as precursors of diverse bioactive metabolites generated through host and microbial transformations. Recent advances in analytical chemistry and microbiome research have revealed that gut microorganisms catalyze extensive modifications of dietary MLFAs—producing hydroxylated, conjugated, and keto-fatty acids with enhanced potency toward host receptors. These metabolites exhibit dual activity on classical metabolic receptors, including FFAR1/4 and PPARα/γ, as well as ectopically expressed chemosensory receptors such as olfactory receptors (ORs) and bitter taste receptors (TAS2Rs). This expanded receptor landscape establishes a previously unrecognized chemosensory–metabolic axis that integrates dietary signals, microbial metabolism, and host physiology. Microbial MLFA derivatives such as 10-hydroxyoctadecenoic acid and conjugated linoleic acid regulate incretin secretion, adipogenesis, macrophage polarization, and intestinal barrier function through coordinated activation of FFARs and PPARs. Concurrently, dicarboxylic acids such as azelaic acid activate Olfr544 to modulate lipolysis, ketogenesis, GLP-1 release, and feeding behavior. TAS2Rs also sense oxidized lipids, linking lipid metabolism to immune regulation and enteroendocrine signaling. Collectively, these pathways highlight the microbiome as a metabolic transducer that converts dietary lipids into signaling molecules influencing endocrine, immune, and gut–brain circuits. Understanding the mechanisms governing MLFA bioconversion and receptor engagement provides new opportunities for therapeutic and nutritional intervention. Targeting ORs and TAS2Rs, engineering probiotics to enhance beneficial FA-derived metabolites, and developing receptor-selective synthetic analogs represent promising strategies. Future progress will require integrative approaches combining physiology, biochemistry, metabolomics, and microbial genomics to elucidate receptor specificity and host variability. Full article

Food color can greatly impact consumer perception. It can shape flavor expectations and influence emotions. This research evaluated how visual color cues affect perceived saltiness, sensory liking, and emotional responses to soy sauce. The study used four samples with the same salt concentrations (12% NaCl w/v). The color was varied in intensities, including light (LS), control (CS), moderate (MS), and high (HS). There was a total of 100 consumers to evaluate the samples. The results showed that MS received the highest liking scores for color (6.17) and saltiness (6.30). LS achieved the lowest scores at 3.98 for color and 5.78 for saltiness. Color intensity had a significant correlation with the expectation of saltiness. Correspondence analysis revealed that MS was most frequently associated with positive emotions such as “interested” (36%), whereas LS evoked negative emotions, including “disgusted,” “bored,” and “worried.” These findings confirm that darker colors enhance perceived taste intensity and positive affect. The use of color cues may therefore be a simple strategy to design low-sodium soy sauce formulations without reducing consumer acceptance while potentially supporting sodium reduction initiatives aimed at improving public health outcomes. Full article

Consumer demand for organic products has grown substantially in Southern Europe, driven by health, environmental, and ethical concerns. Understanding cross-country differences in attribute preferences and sociodemographic influences is critical to inform marketing strategies and policy interventions targeting organic food consumption. To perform a comparative study across Portugal, Spain, and Greece, regular organic consumers were surveyed (250 per country) using a culturally adapted Best–Worst Scaling questionnaire. Socio-demographic variables and ten organic food attributes were analysed using MANOVA, Kruskal–Wallis tests, PCA, and cluster analysis. Spanish and Portuguese consumers prioritised health, environmental impact, absence of GMOs, and certification, while Greeks emphasised price, appearance, taste expectation, and nutrition. Age, gender, and education influenced attribute importance differently across countries, revealing distinct national consumption patterns and preferences. Findings highlight substantial heterogeneity: health and environmental attributes dominate in Portugal and Spain, reflecting strong certification and sustainability awareness, whereas Greek consumers focus on value, sensory qualities, and nutrition, indicating lower organic uptake and stronger price sensitivity. Older and more educated consumers valued certification and provenance, women emphasised health and environmental benefits, and men responded more to convenience and status cues. These patterns suggest that marketing and policy strategies should combine universal motivators with tailored approaches addressing national, demographic, and cultural differences to enhance organic consumption. Cross-country differences reveal the need for context-specific interventions promoting organic food while leveraging common health and sustainability drivers. Full article

Background/Objectives: In the context of increasing consumer demand for high-quality meat, this study aimed to evaluate the effects of 4% fermented goji berry residue supplementation on meat quality and flavor characteristics in finishing Tan sheep. Methods: Thirty-six male lambs were randomly assigned to a control and FGB group and fed for 68 days. Results: FGB supplementation significantly enhanced Longissimus Dorsi (LD) brightness (L*), redness (a*), and crude protein content, while reducing crude fat (p < 0.05). Amino acid analysis revealed significant increases in lysine, methionine, histidine, glycine, proline, arginine, cysteine, and total sweet-tasting amino acids in the FGB group (p < 0.05). Lactate and inosine monophosphate (IMP) levels were significantly elevated, whereas hypoxanthine levels decreased (p < 0.05). Metabolomics identified 189 metabolites, with 12 differentially expressed, mainly enriched in butanoate metabolism, glycolysis/gluconeogenesis, PI3K-Akt, and HIF-1 signaling pathways. Transcriptomics revealed 382 differentially expressed genes, including key regulators of lipid metabolism (FOXO1, SLC2A4, LPIN1, IGF1, SPP1) and amino acid metabolism (COL3A1, GLUL, PSMC1). Conclusions: Fermented goji residue altered amino acid and lipid metabolism in the LD muscle of Tan sheep, affecting meat quality and flavor traits. However, effects on color (L*, a*, b*), protein content, and shear force varied across the four muscles studied, indicating that responses to supplementation are muscle-specific. These findings offer a sustainable strategy for improving meat quality and provide insights into the molecular mechanisms underlying flavor development in ruminants. Full article

Tropaeolum majus L. is a popular ornamental plant. All parts of T. majus plant (flowers, leaves, and seeds) are edible and are appreciated for their pungent taste, although their chemical composition varies. T. majus is known for its many health benefits. It is a source of trace elements and bioactive compounds that are easily absorbed by the human body. The flowers of T. majus contain flavonoids from the flavone and flavonol groups, as well as their glycosides, which exhibit antibacterial, antifungal and antiviral activity. They also inhibit the activity of certain enzymes. Among the flavonoids, the flowers and leaves of T. majus contain derivatives of kaempferol and quercetin. Flavonoids also include anthocyanins, which are responsible for the color of T. majus flowers. In red flowers, delphinidin predominates; in orange flowers, pelargonidin; and in yellow flowers, pelargonidin and delphinidin are present in similar amounts. In the flowers of T. majus, seven carotenoids have been identified: violaxanthin, antheraxanthin, lutein, zeaxanthin, α, β and γ-carotene. In the leaves, however, lutein, violaxanthin, β-carotene and neoxanthin were detected. In T. majus, the presence of two glucosinolates has been reported: glucotropaeolin and sinalbin. The flowers and leaves of T. majus also contain both macroelements (N, P, K, Ca, Mg, Na) and microelements (Fe, Mn, Cu, Zn, Mo), and essential oils which have anti-cancer, antibacterial, and antiviral properties. The quality and flowering of T. majus are enhanced by fungi of the Trichoderma genus, which is important both ecologically and in terms of increasing the yield of raw material extracted from the plant. T. aureoviride, T. hamatum, and T. harzianum stimulated the flowering of the T. majus ‘Spitfire’. The plants treated with T. harzianum after being planted in pots flowered the most abundantly. Trichoderma spp. caused the plants to grow more intensively, producing longer and more leafy shoots with a greater number of offshoots. Trichoderma spp. stimulated the uptake of macronutrients, except for P. In the case of Ca and Na, this phenomenon was only observed in plants treated with T. aureoviride and T. hamatum, and for Mg, only when T. hamatum was applied to sown seeds. As for the developed root systems, as far as the micronutrients are concerned, Trichoderma spp. stimulated the uptake of Zn and Mn. Additionally, there was a higher Fe content in the plants treated with T. harzianum on both dates and T. aureoviride after planting the plants in pots. Full article

Ground meat is highly perishable and has a short shelf life due to microbial contamination with food spoilage bacteria along with foodborne pathogens, which increases the risk of food poisoning. Controlling microbial growth by using chemical or synthetic food additives or preservatives is of great health concern. Natural, plant-derived antimicrobial food additives are safer alternatives. Therefore, the main objective of this study was to evaluate the antimicrobial efficacy of different forms and concentrations of clove against food spoilage and foodborne pathogens and to determine their ability to enhance sensory quality and extend the shelf life of buffalo meatballs during refrigerated storage. Clove oil (0.25, 0.50, and 1.0 g/kg), clove extract (0.5, 1.0, and 1.5 g/kg), and clove powder (2.5, 5.0, and 7.5 g/kg) were assessed against aerobic plate counts (APCs), psychotropic counts (PCs), and foodborne pathogens such as Staphylococcus aureus, Salmonella enterica serovar Typhimurium, and Escherichia coli O157:H7, artificially inoculated in buffalo meatballs. Clove oil, clove extract, and clove powder treatments showed a significant (p < 0.01) reduction in the counts of S. aureus, S. enterica serovar Typhimurium, and E. coli O157:H7 compared to control samples. Among all tested forms and concentrations of clove, clove oil at 1.0 g/kg proved to be the most effective against the tested pathogens, as by the end of storage (day 12), it achieved 5.3 and 5.56 log reductions in S. aureus and S. enterica serovar Typhimurium, respectively, along with complete reduction in E. coli O157:H7, followed by clove extract at 1.5 g/kg, which produced 4.2, 4.92, and 7.01 log reductions in the corresponding three foodborne pathogens. The results showed that different concentrations of clove oil and extract treatments applied effectively improved the sensory attributes (flavor, tenderness, juiciness, and overall acceptability) of buffalo meatballs, while the sensory properties of clove powder were considered unacceptable, as it alters the taste and smell of meat. The ground buffalo meat treated with different concentrations of clove oil, clove extract, and clove powder significantly reduced the growth of APCs and PCs during refrigerated storage, resulting in 1.5 to 2.6 log reductions with a prolonged shelf life ranging from 9 to 12 days. Overall effects on shelf life and meat quality showed that all clove forms significantly slowed microbial growth and extended the shelf life of buffalo meatballs to 9–12 days, in contrast to 6 days or less for the control. The findings indicate that clove oil and clove extract are promising natural preservatives capable of improving microbial safety, maintaining sensory attributes, and enhancing the overall quality of buffalo meatballs during refrigerated storage. Full article

This study systematically examines the effects of processing methods (green vs. black tea) and preparation techniques (brewing vs. decoction) on the flavor and functional composition of Chinese sweet tea (Lithocarpus litseifolius). Fermentation degree and extraction temperature were found to significantly influence polyphenol bioavailability, with green tea exhibiting the highest polyphenol and flavonoid contents (144.51 mg/g and 88.97 mg/g, respectively), while black tea showed an approximately 40% reduction in catechin levels due to oxidative polymerization. During in vitro simulated digestion, green tea maintained strong antioxidant activity despite its stronger bitter–astringent taste. Notably, in vitro fecal fermentation experiments demonstrated that sweet tea significantly promoted short-chain fatty acid (SCFA) production and modulated gut microbiota composition (with a 3.2-fold increase in acetate content in the black-tea decoction group). Black tea particularly enhanced beneficial genera (Roseburia and Coprococcus) after 24 h fermentation (p < 0.05) and exhibited superior prebiotic properties. Principal coordinate analysis confirmed there were significant structural differences in microbial communities among the treatment groups. This study is the first to reveal that processing methods regulate the prebiotic efficacy of sweet tea by modulating the bioaccessibility of active compounds, providing a theoretical foundation for the development of functional sweet tea products. Full article

Sunflower (Helianthus annuus L.) seeds exhibit variation in flavor and nutritional quality. In this study, we combined metabolomics (UPLC–MS/MS and GC–MS) with nutritional analysis and a database-driven flavoromics approach to elucidate the biochemical basis of quality differences between sunflower varieties SH361 and SH363. A total of 1448 seed metabolites were identified, with 242 varying between varieties (predominantly flavonoids and terpenoids). Based on the known aroma descriptors of identified metabolites, we inferred that SH363 would have a more intense nutty-aromatic flavor, whereas SH361 would be characterized by a predominantly sweet taste. SH363 seeds also contained ~50% oil (versus ~24% in SH361) and lower sugar content, indicating an inverse oil–sugar balance that is associated with more complex flavor notes. Lipids and aromatic terpenoids were identified as likely key contributors to SH363’s richer flavor profile. Overall, although limited to two genotypes, this work provides new insights into the metabolic basis of sunflower seed flavor differences and supports a conceptual model of lipid-associated flavor enhancement. These findings offer valuable guidance for breeding programs aimed at improving sunflower seed flavor and nutritional quality. Full article

This study evaluates the impact of fortifying pimento-paste stuffed olives with nutritional chloride salts (KCl, CaCl₂, and MgCl₂) on the quality characteristics of the products, using a D-optimal mixture design and Response Surface Methodology. To this aim, the effects of varying salt concentrations on physicochemical characteristics and sensory descriptors were analysed. Results showed that KCl was predominantly favourable, improving sensory attributes and contributing positively to overall product quality. MgCl₂ exhibited a neutral influence on most characteristics. However, CaCl₂, while enhancing kinaesthetic properties such as hardness, crunchiness, and fibrousness, also increased bitterness, which may detract from consumer preference. The optimal formulation was identified, highlighting the beneficial effects of KCl and a balanced mixture of CaCl₂ and MgCl₂. KCl and MgCl₂ are key components for fortification. The use of CaCl₂ improves the kinaesthetic properties but requires caution due to its potential to impart a bitter taste, which may not be favourable for specific consumers. These findings provide a basis for developing fortified pimento-paste stuffed olives or similar products tailored to consumer preferences. Full article

Background/Objectives: Reducing the dietary intake of sugar and salt is considered a key strategy for preventing the onset and progression of lifestyle-related diseases. However, these dietary interventions often compromise the taste of foods, which can reduce patient satisfaction. To address this challenge, we focused on novel food-derived particles (NFPs; patent number P7383867) consisting of lipid, α-cyclodextrin, and xanthan gum formulated as an emulsion with excellent retention and diffusion properties. Methods: Here, we investigated the effects of NFPs on the taste responses of mice. Results: In two-bottle preference tests (n = 4–6), NFPs enhanced preferences for sweet and salty stimuli in behavioral tests (one-way ANOVA, p < 0.05) and increased the responses of the chorda tympani nerve (n = 6–8) to sweet and salty stimuli (two-way ANOVA, main treatment effect p < 0.05), but had no effect on the responses to sour, bitter, or umami stimuli. Conclusion: These findings suggest that NFPs may enhance peripheral taste responses to sweet and salty flavors, thereby helping maintain the palatability of foods with reduced sugar or salt content. Such modulation may have broad applications in improving the acceptability of therapeutic or restricted diets and supporting both disease management and prevention, including lifestyle-related diseases, kidney disease, and other conditions requiring dietary restriction and may offer translational relevance for human dietary interventions. Full article

Panettones enriched with Sambucus peruviana (elderberry) flour at concentrations of 4, 6, 8, and 10% were developed to study their physicochemical, bioactive, and sensory properties. Results showed that the incorporation of S. peruviana significantly increased fiber content, reaching 4.74% in the EP10 formulation, compared to 3.53% in the control (TP0). Total phenolic content also increased, reaching 6.7 mg GAE/g in EP10 versus 4.0 mg GAE/g in TP0. Regarding antioxidant capacity, DPPH antioxidant activity was the highest in EP10 (0.9 mg TE/g), while TP0 presented only 0.2 mg TE/g. In terms of physical properties, the color of the panettone progressively darkened with S. peruviana incorporation, with a decrease in lightness (L*) from 56.79 in TP0 to 39.54 in EP10. For texture, hardness increased significantly from 20.23 N in TP0 to 77.15 N in EP10, suggesting greater crumb compactness. In the sensory evaluation, formulations EP4 and EP6 showed higher acceptance in attributes such as color and aroma, while higher concentrations (EP8 and EP10) exhibited a slight decrease in acceptance due to increased hardness and a slightly bitter taste. These results demonstrate the potential of S. peruviana flour as a functional ingredient for enriching bakery products, enhancing their nutritional and antioxidant profiles without excessively compromising sensory characteristics. Full article

Oolong tea presents notable variations in taste profile and aroma characteristics under different cultivation conditions, particularly across altitudes. However, systematic investigations into the altitude-induced differences in key taste compounds and aroma composition remain limited. In this study, we examined six oolong tea cultivars, comparing their taste-related chemical constituents and aroma profiles under high- and low-altitude cultivation. Sensory evaluation, high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to characterize these differences. Sensory evaluation revealed that high-altitude oolong teas exhibited enhanced umami, sweetness, and floral intensity. In most cultivars, the levels of free amino acids, polyphenols, and soluble sugar were relatively higher under high-altitude conditions. HS-SPME-GC-MS identified 55 common volatile organic compounds (VOCs), with terpenes and esters comprising the largest number of compounds. Identification by partial least squares discriminant analysis (PLS-DA) combined with relative odor activity value (rOAV) screening yielded 22 candidate differential volatile organic compounds. Floral monoterpenes, including linalool, linalool oxide II and geraniol, were consistently higher in high-altitude teas, whereas most other volatiles varied primarily with cultivar rather than altitude. These chemical patterns are consistent with the sensory finding of stronger floral intensity in high-altitude samples. This study provides theoretical insights for cultivar selection and quality improvement of oolong tea grown in high-altitude regions. Full article