Search Results (220)

This study investigated the effect of storage time on the quality of low-sugar apple jams partially substituted with steviol glycosides (SGs). Apple jams were prepared with 0%, 10%, 20%, 30%, and 40% sugar replacement using highly purified SGs (95.1%). The jams were evaluated immediately after production and after 3 and 6 months of storage at 22 °C in the dark. Physicochemical analyses included dry matter, total soluble solids, vitamin C, total ash, pH, titratable acidity, malic acid, and color parameters (L*, a*, b*). Sensory and microbiological assessments were also carried out. During storage, the dry matter content significantly decreased from 41.4% (control) to 35.6% (40% SGs), while titratable acidity increased from 10.69° to 16.73° (p < 0.05), and pH values remained stable (3.15–3.29). Vitamin C content decreased significantly (from 0.56 mg/100 g to 0.19 mg/100 g; 33–66% degradation). The color of jams became lighter with increasing SG substitution (L* increased from 17.19 to 24.73; ΔE up to 9.66) and slightly darkened after storage (ΔL ≈ −1.0). Microbiological analysis confirmed complete safety, with total colony counts < 10 CFU/g and no presence of Listeria monocytogenes or coagulase-positive Staphylococcus. Sensory evaluation by a trained panel (10 assessors, aged 34–56 years, with similar training in fruit and vegetable preserve evaluation) showed that jams with 10–30% SG substitution maintained desirable apple aroma and sweetness, whereas higher SG levels enhanced metallic odor (0.12–0.95 c.u.) and bitterness (0.2–1.9 c.u.) while slightly reducing apple flavor intensity (p < 0.05). Despite these differences, all jams remained acceptable after 6 months of storage. Overall, replacing up to 40% of sucrose with steviol glycosides provided microbiological stability, controlled color changes, and acceptable sensory quality, supporting the production of low-sugar jams in line with clean-label and sustainability trends in modern food technology. Full article

The growing consumer interest in plant-based alternatives has encouraged the development of non-dairy versions of traditionally dairy-based products such as ice cream and frozen desserts. Soy milk, with its high protein content and favorable nutritional profile, is a promising alternative to cow’s milk in frozen desserts. The aim of this study was to develop frozen dessert recipes containing soy milk and assess their physical, chemical, and sensory properties. Physicochemical analyses of frozen dessert included measurements of pH, specific gravity, total solids, moisture content, ash content, overrun, and melting resistance. Air sell size distribution was examined microscopically. Sensory evaluation was conducted by a trained panel. Nutritional composition was also analyzed. The pH of the frozen dessert increased from 7.2 to 7.5 with higher soy milk content. Specific gravity of the frozen dessert rose from 589.0 to 634.4 kg/m³, while total solids content increased from 20.61 to 28.99%, and ash content rose from 0.33 to 0.98%. Overrun of the frozen dessert dropped from 73.2% to 50.1%, and melting resistance declined from 72.8% to 54.1% with increased soy milk levels. Frozen dessert samples containing soy milk demonstrated high sensory scores due to their smooth texture, pleasant flavor, and uniform consistency. Replacing cow’s milk with soy milk in frozen dessert recipes is a feasible strategy for producing plant-based frozen desserts with acceptable quality and improved nutritional attributes. Future research should explore flavor enhancement and functional enrichment, particularly through the incorporation of freeze-dried fruits and berries, to diversify the product range and meet consumer demands for health-oriented desserts. This research supports sustainable food innovation by reducing dependence on animal-derived ingredients and promoting the use of plant-based proteins. The development of soy milk-based frozen dessert aligns with global efforts to lower the environmental impact of food production and respond to growing consumer demand for eco-conscious dietary choices. Full article

Upcycling, or utilizing materials that would otherwise go to waste, enables the creation of novel products that offer sustainability advantages and generate additional value. This study evaluates the feasibility of producing alcoholic beverages using yogurt acid whey (YAW) and grape pomace (GP), byproducts of the dairy and wine industries, respectively, and compares them to commercial grape pomace beverages (piquettes) in terms of sensory attributes and chemical composition. Two YAW-GP piquettes were produced, and five commercial piquettes were obtained. Sugars and organic acids were quantified using HPLC-RID, and semi-quantitative volatile composition was determined using HS-SPME-GC-MS/MS. Descriptive analysis was conducted using a trained panel of 11 individuals. The YAW products had higher ratings for dairy, salty, acidic, and umami attributes, and lower ratings for bitterness, sweetness, red fruit, dried fruit, and overall fruity characteristics. YAW beverages were higher in titratable acidity (TA), lactose, lactic acid, citric acid, galactose, hexanoic acid, 3-methylpentanol, 1-octanol, and 1-octen-3-ol, and lower in ethanol and linalool. The commercial products were differentiated based on ethanol content, red fruit, dried fruit, fruitiness, chemical, and barnyard aromas. These results can be used to understand the breadth of chemical and organoleptic signatures of this new beverage category, which can be leveraged by stakeholders interested in entering the market. Full article

The present study aimed to determine whether enriching the finishing ration of lambs with incremental doses of a protected fatty acid (FA) blend would result in noticeable differences in the eating experience of the resulting meat. Three isonitrogenous diets containing 0, 50, or 100 g day⁻¹ of the FA mixture were formulated, and the lambs were fed these diets until slaughter under otherwise identical management conditions. After postmortem aging, boneless loin samples from each treatment were submitted to a descriptive sensory evaluation by a rigorously trained panel that followed international guidelines. Multivariate techniques—principal component analysis combined with hierarchical clustering—were applied to integrate the panel’s quantitative scores and visualize how the treatments segregated in sensory space. The lamb meat presented a level of acceptance dependent on the proportion of fatty acids. In general, this study suggests that adding an extra 50 or 100 g of fat supplement to a lamb’s diet towards the end of its growth can significantly improve the enjoyment consumers get from eating the meat. Sensory analysis of lamb meat enriched with fatty acids indicated that the most important attributes determining the acceptance of lamb meat were color, flavor, odor, and toughness. Consequently, it can be recommended that dietary fatty acids be strategically increased during the finishing phase as a practical approach to enhancing the sensory appeal of sheep meat without compromising panel consensus. Full article

Wine quality is closely linked to sensory attributes such as aroma, taste, and mouthfeel, all of which are influenced by grape variety, “terroir”, and vinification practices. Among these, aroma is particularly important for consumer preference, and it results from a complex interplay of numerous volatile compounds. Conventional sensory methods, such as descriptive analysis (DA) performed by trained panels, offer valuable insights but are often time-consuming, resource-intensive, and subject to individual variability. Recent advances in sensor technologies—including electronic nose (E-nose) and electronic tongue (E-tongue)—combined with chemometric techniques and machine learning algorithms, offer more efficient, objective, and predictive approaches to wine aroma profiling. These tools integrate analytical and sensory data to predict aromatic characteristics and quality traits across diverse wine styles. Complementary techniques, including gas chromatography (GC), near-infrared (NIR) spectroscopy, and quantitative structure–odor relationship (QSOR) modeling, when integrated with multivariate statistical methods such as partial least squares regression (PLSR) and neural networks, have shown high predictive accuracy in assessing wine aroma and quality. Such approaches facilitate real-time monitoring, strengthen quality control, and support informed decision-making in enology. However, aligning instrumental outputs with human sensory perception remains a challenge, highlighting the need for further refinement of hybrid models. This review highlights the emerging role of predictive modeling and sensor-based technologies in advancing wine aroma evaluation and quality management. Full article

Traditional Mexican non-alcoholic, cocoa-based beverages are a relevant part of the gastronomy of the country. This study aimed to identify the volatile compound profile of three traditional beverages from Mexican gastronomy, including Pozol, Chilate, and Cacahuatole, and evaluate the acceptability of milks incorporating their traditional flavors. Chemical composition was determined, and volatile compounds were analyzed using gas chromatography–mass spectrometry (GC-MS). The results showed the Mexican beverages are rich in carbohydrates (70.3–78.2% d.b.), proteins (9.3–16% d.b.), and fat (8.8–11.7% d.b.) due to corn, rice, broad beans, and cocoa ingredients. GC revealed volatile profiles, with Pozol containing 148, Chilate 104, and Cacahuatole 109 compounds, mainly terpenes, pyrazines, aldehydes, and phenolics. Nixtamalization, cocoa roasting, and ingredient variations influenced the volatile composition and sensory attributes. Multivariate analysis distinguished the beverages based on their volatile composition, revealing ingredient-dependent variations. Artificial flavors replicating these profiles were developed and incorporated into milks, which were evaluated by a trained sensory panel using the Check-All-That-Apply (CATA) method. Sensory analysis confirmed that key aromatic compounds contributed to flavor perception. This work identified for the first time the volatile compounds of traditional Mexican cocoa-based beverages, namely, Pozol, Chilate, and Cacahuatole, and provides insight into the role of traditional preparation methods in the development of flavor profiles. On the other hand, this study highlights the potential for incorporating traditional Mexican beverage flavors into commercial milk for novel product development. 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

New types of fortified breads have been developed from a new ingredient obtained by a two-step process for olive oil extraction, without external water addition, called high-quality dried olive (HQDO). HQDO is a minimally processed ingredient rich in phenolic compounds with beneficial health properties. HQDO has been incorporated in different percentages (1% HDQO1, 5% HDQO5, 10% HDQO10, and control CON) to study how it affects the properties of bread. The effects on the texture and shelf-life extension of the breads have also been studied. The bread samples were evaluated by a trained panel in descriptive sensorial analysis (1–10 scale). Fortified breads improve their nutraceutical quality by increasing their phenolic content from 0.19 mg GAE g⁻¹ CON to 0.73 mg GAE g⁻¹ at HDQO10 (using the Folin–Ciocalteu method). Antioxidant activity was increased from 1.24 mg AAE g⁻¹ CON to 1.49 mg AAE g⁻¹ HDQO10 (using the DPPH method). In sensory properties, all fortified breads obtained a high punctuation with a rating near to seven or superior. In “Aroma” and “Aftertaste”, the fortified breads obtained superior ratings. Finally, in “Flavour”, except for HQDO10, all of them had values close to eight. HDQO1 and HDQO5 were selected for their equilibrium between nutritional qualities and sensorial evaluation. Full article

Despite the continued growth of the gluten-free food market, there is a dearth of sensory and consumer knowledge on commercial products. The existing research is mostly limited to hedonic measurements and ingredient effects instead of analytical methods for a better understanding of product characteristics of gluten-free crackers specifically. In this work, a semi-trained consumer panel used projective mapping to choose objectively different plain/original crackers from a pool of sixteen commercial gluten-free cracker varieties. The cracker samples represented a widespread sensory space originating from different key ingredients such as brown rice, white rice, flaxseed, cassava flour, nut flour blend, millet blend, and tapioca/potato starch blend. Based on projective mapping results, the crackers that mostly represented the sensory space were selected for characterization by a modified flash profiling method. The consumer panel developed 74 descriptors: 30 aromas, 28 flavors, 15 texture terms, and a mouthfeel attribute. The samples were monadically rated for intensity on a 4-point scale (0 = none, 1 = low, 2 = medium, and 3 = high). Rice, toasted, salt, grain, burnt, flaxseed, bitter, earthy, nutty, seeds, and grass were the prevalent aromas and flavors. Others were specific to cracker type. Some of these attributes can be traced back to the ingredients list. Results suggest that ingredients used in small portions are defining the flavor properties over the major grains/flour blends. All samples had some degree of crunchiness, crispness, and pasty mouthfeel; rice crackers were particularly firm, hard, and chewy; brown rice crackers were gritty; crackers with tuber starches/flours were more airy, soft, smooth, and flaky. Overall, the samples shared more aroma and flavor notes than texture attributes. In comparison to trained panel results, consumers generated a greater number of terms and were successful in finding subtle differences primarily in texture but had many overlapped flavors. The developed consumer terminology will facilitate the gluten-free industry to tailor communication that better resonates with consumer experiences, needs, and product values. Full article

The Australian native foods, despite high phytochemical composition, are severely underutilized in research and on the commercial market. One of these plants is the Davidson plum (Davidsonia jerseyana), a nutrient-dense and sustainable food ingredient. The study aimed to develop functional fruit sorbets incorporating freeze-dried Davidson plum powder (0–20% w/w) and evaluate their physicochemical, antioxidant, and sensory properties. Sorbets were created using strawberry, raspberry, pomegranate, and Davidson plum bases and analyzed for nutritional content, color, melting rate, texture, and antioxidant capacity (Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Ferric Reducing Antioxidant Power (FRAP), Cupric Reducing Antioxidant Capacity (CUPRAC), 2,2-Diphenyl-1-picrylhydrazyl (Radical Scavenging Assay (DPPH)), total proanthocyanin and anthocyanin content. Sensory evaluation was also conducted using a semi-trained panel. The results showed that increasing Davidson plum concentration led to higher antioxidant activity and slower melting rates. Sorbets containing 10% and 15% Davidson plum demonstrated the highest levels of phenolic and flavonoid compounds. However, sensory analysis indicated that sorbets with 5% and 10% Davidson plum, particularly those made with a strawberry base were the most acceptable in terms of flavour, texture, and overall appeal. These findings suggest that incorporating Davidson plum into frozen desserts, especially at lower concentrations, can enhance both the functional and sensory qualities of sorbets while offering potential health benefits. Full article

The quality of white wine is related to sensory attributes like color, odor and taste. This study focused mainly on taste attributes of white wines. The research hypothesis was to find out if taste-related attributes alone, determined by sensory experiment, could discriminate Chardonnay versus non-Chardonnay wines. Sensory analyses were performed with a trained panel on commercial white wines made from single varieties. Black glasses and nose clips were used to remove sensory interference and to first assess only taste attributes. Initial tests were then performed to evaluate the possibility to discriminate against Chardonnay wines only due to taste. In a second series of experiments, Rate All That Apply (RATA) experiments were performed in a set of Chardonnay versus non-Chardonnay wines. An initial sensory experiment revealed that some of the Chardonnay wines could be discriminated against by taste only but that recognition by using olfaction was more powerful which confirmed our research hypothesis in part. The second series of RATA sensory analysis revealed that some specific descriptors such as fat, salt, bitter and acid are involved in the taste discrimination of Chardonnay versus non-Chardonnay wines, especially with Sauvignon Blanc wines. These findings suggest that while modal sensory approach remains more robust for varietal identification, taste alone offers some discriminatory power. Full article

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 fruit could be used as a raw material to produce distillates. In this study, the effect of the distillation system (Charantais alembic versus Charantais alembic with column) on the chemical and sensory characteristics, as well as on the ethanol yield of carob spirits, was analyzed. The ethanol recovery using Charantais alembic was 74.9%, and for Charantais alembic with column, it was 85.8%. Regarding the chemical composition, esters, furanic compounds, and alcohols were the most abundant compounds in the distillates. Principal component analysis was used to identify the different distillate fractions, first distillations, and residues. Nevertheless, the corresponding distillate fractions for both distillation systems were plotted near to each other due to the similar concentration of the volatile compounds. The spirits obtained from both distillation systems were not differentiated by organoleptic triangular and two-alternative forced-choice (2-AFC) tests according to the results of the semi-trained and professional panels. Both spirits were sensorial characterized as floral, fruity, and alcoholic. Full article

Background/Objectives: The U.S. Food and Drug Administration sets nutritional standards for infant formulas. Yet, the carbohydrate components of these formulas can vary markedly in type as well as sweetness intensity. Despite evidence suggesting sweetness can influence intake, limited research exists on the sweetness properties of infant formulas. This study evaluated the sweetness of six commonly used infant formulas in the United States. Methods: A sensory panel (n = 15) was formed by selecting individuals who achieved a 100% accuracy on three distinct sensory acuity screening tests to assess their ability to detect, differentiate, and quantify various sucrose concentrations. Following training, the panel evaluated each formula during three separate sessions using a sweetness scale from zero to fifteen, where zero represented no sweetness (distilled water) and fifteen represented extreme sweetness (16 g sucrose/100 mL of water). Differences in sweetness were determined using 3-way ANOVA (infant formula, repetition, and panelists) followed by post hoc pairwise comparisons. Results: Individual sample sweetness ratings ranged from 0 to 4.5 with a mean rating for all samples of 1.9 (±1.3). Significant differences were detected among the formulas F(5, 264) = 96.1, p < 0.0001. One formula, a standard milk-based formula, which contains no added non-lactose sugars, was rated significantly sweeter than any of the other formulas while the sweetness ratings for three formulas which all include non-lactose added sugars were significantly lower than that of the other formulas. Conclusions: The potential implications of these noted sweetness differences make this an important topic for future sensory, behavior, and health research Full article

Background/Objectives: Probiotics are increasingly recognized for their role in managing gastrointestinal disorders through modulation of gut microbiota. Restoring microbial balance remains a therapeutic challenge. Recent strategies combine probiotics, inulin, and sodium butyrate as synergistic agents for gut health. This study aimed to evaluate the effects of milk supplementation with inulin and sodium butyrate on physicochemical properties, sensory characteristics, and the survival of selected probiotic strains during in vitro simulated gastrointestinal digestion. Methods: Fermented milk samples were analyzed for color, pH, titratable acidity, and syneresis. A trained sensory panel evaluated aroma, texture, and acceptability. Samples underwent a standardized in vitro digestion simulating oral, gastric, and intestinal phases. Viable probiotic cells were counted before digestion and at each stage, and survival rates were calculated. Results: Physicochemical and sensory attributes varied depending on probiotic strain and supplementation. Inulin and the inulin–sodium butyrate combination influenced syneresis and acidity. Lacticaseibacillus casei 431 and Lactobacillus johnsonii LJ samples showed the highest viable counts before digestion. Two-way ANOVA confirmed that probiotic strain, supplementation type, and their interactions significantly affected bacterial survival during digestion (p < 0.05). Conclusions: The addition of inulin and sodium butyrate did not impair probiotic viability under simulated gastrointestinal conditions. The effects on product characteristics were strain-dependent (Bifidobacterium animalis subsp. lactis BB-12, L. casei 431, L. paracasei L26, L. acidophilus LA-5, L. johnsonii LJ). These findings support the use of inulin–butyrate fortification in dairy matrices to enhance the functional potential of probiotic foods targeting gut health. Full article

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