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Fermentation
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Analysis of Quality and Sensory Characteristics of Fermented Products
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Analysis of Quality and Sensory Characteristics of Fermented Products

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 6878

Special Issue Editors

Dr. Fernanda Cosme

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Guest Editor
Chemistry Research Centre-Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
Interests: food science and technology; winemaking; alcoholic beverages; grapes; wine; wine stability; wine quality; wine aging; wine safety; fining; phenolic compounds; proteins
Special Issues, Collections and Topics in MDPI journals
Dr. Luís Patarata

E-Mail Website
Guest Editor
Department of Veterinary Sciences/Animal and Veterinary Research Centre-Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
Interests: meat products; food science, sensory analysis, fermentation; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Fernando M. Nunes

E-Mail Website
Guest Editor
Department of Chemistry/Chemistry Research Centre-Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
Interests: food chemistry; wine quality and safety; Maillard reaction; melanoidins; nutraceuticals including gluten detoxification for celiac patients; phenolic compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented products encompass a wide range of items, such as alcoholic beverages, dairy products, bean products, vegetables, meat products, and condiments. They enjoy popularity worldwide and significantly contribute to the diets of millions of people in various regions. The products provide essential nutrients like protein, minerals, and other nutrients, enriching diets that might otherwise lack diversity and nutritional value. While the practice of fermenting foods dates back thousands of years, much of the microbial and enzymatic processes driving these transformations remained largely unknown until recently. Only in recent times has there been significant progress in understanding these processes and adapting them for commercial use. The quality analysis of fermented products involves various assessments, including composition analysis, trace element analysis, pesticide residue analysis, veterinary drug residue analysis, mycotoxin analysis, food additive analysis, and analysis of other potentially harmful substances. Sensory analysis plays a crucial role in new product development, evaluating food quality, predicting market trends, and assessing product appeal. Its application has also fostered interdisciplinary collaboration, integrating fields such as psychology, physiological medicine, and bionics into the realm of food engineering. Additionally, it has driven advancements in modern food sensory detection equipment, such as electronic noses, electronic tongues, and food sensory robotics.

The objective of this Special Issue is to publish recent and innovative research findings, as well as review papers, focusing on the quality and sensory analysis of fermented foods. Emphasis will be placed on analytical methods and techniques, quality and safety control measures, and the microbiology involved in this area. Review and research papers exploring the development of novel fermented foods are welcomed.

The success of the first edition can be found at the following link:
https://www.mdpi.com/journal/fermentation/special_issues/1G2720ME2T.

Dr. Fernanda Cosme
Dr. Luís Patarata
Dr. Fernando M. Nunes
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermented products
  • alcoholic beverages
  • dairy products
  • bean products
  • vegetables
  • meat products
  • microbial processes
  • food microbiology
  • product quality
  • fermented products
  • enzymatic processes
  • biotechnology
  • fermenting organisms
  • quality analysis
  • sensory analysis
  • analytical methods
  • safety control
  • novel fermented foods
  • new product development
  • lactic acid bacteria
  • yeast
  • probiotics
  • food flavor
  • microbial diversity
  • fermentation control

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Published Papers (7 papers)

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Research

12 pages, 2219 KiB  
Article
Machine Learning Method (Decision Tree) to Predict the Physicochemical Properties of Premium Lebanese Kishk Based on Its Hedonic Properties
by Ossama Dimassi, Youmna Iskandarani, Houssam Shaib, Lina Jaber and Shady Hamadeh
Fermentation 2024, 10(11), 584; https://doi.org/10.3390/fermentation10110584 - 14 Nov 2024
Viewed by 523
Abstract
This study sets the criteria of high-grade kishk (a dried fermented cereal–milk product) based on sensory attributes. For this, kishk samples were collected, and physicochemical attributes and sensory attributes were recorded. Subsequently, Spearman’s correlation between sensory properties and physicochemical properties was calculated. A [...] Read more.
This study sets the criteria of high-grade kishk (a dried fermented cereal–milk product) based on sensory attributes. For this, kishk samples were collected, and physicochemical attributes and sensory attributes were recorded. Subsequently, Spearman’s correlation between sensory properties and physicochemical properties was calculated. A decision tree [DT] was applied with the mean total sensory score [MTSC] as the dependent factor to establish the physicochemical factor/s upon which the different kishk grades were set. To compare the physiochemical attributes of the different grades, the general linear model was applied. Moisture content is negatively and significantly correlated with most sensory attributes. Titratable acidity [TA] is positively and significantly correlated with most sensory attributes. The DT analysis showed that TA was the classifying factor [p = 0.01], and accordingly, grade A [TA ≥ 4.56], grade B [2.50 < TA < 4.56], and grade C [TA ≤ 2.50] kishk data were established, showing MTSC values of 6.32 ± 0.32, 5.26 ± 0.36, and 4.40 ± 0.20, respectively. Applying DT analysis with kishk grades as independent variables, pH was a classifying factor, with 3.95 as the cutoff point. Moisture [p = 0.018], the protein-to-fat ratio [P:F] [p = 0.027] and pH [p < 0.001] differ significantly between the different kishk grades. Accordingly, the criteria for grade A kishk are TA ≥ 4.56, pH ≤ 3.95, moisture < 4%, P:F < 2.03, and particle density < 1489. The low pH and moisture content render it a shelf-stable high-acid food. Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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14 pages, 4241 KiB  
Article
Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry
by Tianyang Wang, Lian Yang, Wanting Tang, Haibin Yuan, Chuantao Zeng, Ping Dong, Yuwen Yi, Jing Deng, Huachang Wu and Ju Guan
Fermentation 2024, 10(11), 543; https://doi.org/10.3390/fermentation10110543 - 24 Oct 2024
Viewed by 533
Abstract
The traditionally produced pea paste (PP) suffers from suboptimal flavor and inferior quality. Based on the study of single-strain fermentation, we further selected S. cerevisiae, Z. rouxii, and L. paracasei for PP production by dual-strain fermentation (SL, ZL). By combining intelligent [...] Read more.
The traditionally produced pea paste (PP) suffers from suboptimal flavor and inferior quality. Based on the study of single-strain fermentation, we further selected S. cerevisiae, Z. rouxii, and L. paracasei for PP production by dual-strain fermentation (SL, ZL). By combining intelligent sensory technology, gas chromatography–mass spectrometry (GC-MS), and ultra-high-performance liquid chromatography (UPLC) technology, the aroma and taste characteristics of SL- and ZL-fermented PP were compared. The electronic nose and tongue revealed the differences in the aroma and taste characteristics between the two fermentation methods for fermenting PP. In total, 74 volatile compounds (VOCs) in PP were identified through GC-MS analysis. In contrast, the number of VOCs and the concentrations of alcohols and acids compounds in SL were higher than in ZL. Among the 15 VOCs that were common to both and had significant differences, the concentrations of ethanol, 1-pentanol, and ethyl acetate were higher in SL. For taste characteristics, SL demonstrated significantly higher levels of sweet and bitter amino acids, as well as tartaric acid, compared with ZL. These results elucidate the flavor differences of dual-strain fermented PP, providing a theoretical basis for selecting suitable strains for fermenting PP. Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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23 pages, 3327 KiB  
Article
Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques
by Bin Jiang, Xueping Luo, Jingna Yan, Kunyi Liu, Congming Wang, Wenwen Jiao, Hu Zhao, Mingli Liu and Liran Yang
Fermentation 2024, 10(10), 520; https://doi.org/10.3390/fermentation10100520 - 13 Oct 2024
Viewed by 737
Abstract
Huangjinya has recently seen widespread adoption in key tea-producing areas of China, celebrated for its unique varietal traits. Its leaves are also used to produce black tea with distinctive sensory characteristics. The fragrance-enhancing (EF) process is essential in crafting Huangjinya black tea (HJYBT) [...] Read more.
Huangjinya has recently seen widespread adoption in key tea-producing areas of China, celebrated for its unique varietal traits. Its leaves are also used to produce black tea with distinctive sensory characteristics. The fragrance-enhancing (EF) process is essential in crafting Huangjinya black tea (HJYBT) and is significant in flavor development. However, the impact of EF on non-volatile metabolites (NVMs), volatile metabolites (VMs), and their interactions remains poorly understood. This study aims to investigate how EF temperatures (60 °C, 70 °C, 80 °C, 90 °C, and 110 °C) influence HJYBT flavor transformation. Quantitative descriptive analysis revealed that EF improved the color, aroma, and appearance of tea leaves. Moreover, after an EF temperature of 80 °C, the HJYBT exhibited lower bitterness and astringency, whereas floral, sweet, and fruity aromas became stronger. However, when EF temperatures exceeded 90 °C, a pronounced burnt aroma developed, with HJYBT at 100 °C exhibiting caramel and roasted notes. Partial least squares discriminant analysis indicated that geraniol and linalool contribute to floral and fruity aromas, while 2-ethyl-6-methyl-pyrazine, furfural, and myrcene are key volatiles for caramel and roast aromas. Heptanal, methyl salicylate, α-citral, 1-hexanol, and (E)-3-hexen-1-ol were found to modify the green and grassy odor. Overall, HJYBT treated at 80 °C EF exhibited the highest umami, sweetness, floral and fruity aromas, and overall taste, exhibiting the least astringency, bitterness, and green and grassy notes. These results provide a significant theoretical basis for enhancing HJYBT quality and selecting the optimal EF method. Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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17 pages, 2871 KiB  
Article
Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening
by Guipeng Li, Simin Li, Yiling Wen, Jing Yang, Ping Wang, Huaiyao Wang, Yawen Cui, Wenliang Wu, Liang Li and Zhendong Liu
Fermentation 2024, 10(8), 392; https://doi.org/10.3390/fermentation10080392 - 30 Jul 2024
Viewed by 1028
Abstract
Xuanwei ham is a traditional fermented meat product in China with a unique production process and excellent-quality reputation at home and abroad. To reveal the microbial community succession of Xuanwei ham at different post-ripening times (W1-4) and its relationship with flavour formation, the [...] Read more.
Xuanwei ham is a traditional fermented meat product in China with a unique production process and excellent-quality reputation at home and abroad. To reveal the microbial community succession of Xuanwei ham at different post-ripening times (W1-4) and its relationship with flavour formation, the microbial community, free amino acids, and volatile flavour compounds (VOCs) were analysed by high-throughput sequencing, liquid chromatography (LC), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 25 free amino acids were detected, among which W3 contained the fewest, and most were generally lower than in hams in the other three years. Fifty-nine VOCs were detected, among which 17 were esters, and the highest ester content was found in W4. Analysis of the bacterial community composition revealed that the bacterial community composition of ham samples from W3 and other years differed greatly, and at the gate level, the dominant bacterial group of Xuanwei ham from different years was Pseudomonadota. At the genus level, the most abundant genera in W1, W2, and W4 were all dominated by Sarocladium, Klebsiella, and Vibrio, with Klebsiella being the most abundant in W1. The most abundant genus in W3 was Vibrio, and the second most dominant genera were Sarocladium and Gammaretrovirus. In short, this study provides a theoretical basis for the storage, quality, and improvement of Xuanwei ham. Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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14 pages, 1644 KiB  
Article
Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract
by Aidana Utebaeva, Eleonora Gabrilyants and Zhansaya Abish
Fermentation 2024, 10(8), 377; https://doi.org/10.3390/fermentation10080377 - 24 Jul 2024
Viewed by 961
Abstract
The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as [...] Read more.
The rising interest in functional foods has increased the use of probiotics and prebiotics in fermented dairy products to enhance gut health. This study focuses on developing a symbiotic fermented milk product using Lactobacillus acidophilus and Bifidobacterium bifidum activated with hawthorn extract as a prebiotic. Three versions of the product were tested: a control and two variants with B. bifidum activated with 10−5 g/cm3 and 10−10 g/cm3 hawthorn extract, respectively. Key characteristics such as microbiological safety, sensory properties, amino acid profile, vitamin and mineral content, antioxidant capacity, and nutritional values were evaluated. Results showed that products enriched with hawthorn extract had favorable sensory properties and sustained high levels of lactic acid bacteria while being free of pathogens. Product 1 based on L. acidophilus and enriched with B. bifidum activated with hawthorn extract at a concentration of 10−5 g/cm3 demonstrated significant increases in L. acidophilus (24.1%) and B. bifidum (14.7%) after 7 days compared to the control. Both enriched products exhibited slower titratable acidity increases and higher viscosities over 14 days, indicating better preservation and texture stability. Product 1 was notably enriched with essential amino acids, vitamins, and minerals, alongside enhanced antioxidant properties due to increased flavonoid content. The technology developed ensures probiotic viability at 109–1010 CFU/cm3 after 14 days, making it viable for dairy production. Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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19 pages, 3080 KiB  
Article
An Evaluation of Pig Type Regarding the Quality of Xuanwei Ham
by Yiling Wen, Ping Wang, Zhiwei Cao, Liang Li and Zhendong Liu
Fermentation 2024, 10(7), 358; https://doi.org/10.3390/fermentation10070358 - 16 Jul 2024
Viewed by 1002
Abstract
To determine the influence of pig type (Landrace, Wujin, or Tibetan fragrant) on the quality of Xuanwei ham, we measured the ham pH, color, fat content, and moisture content; used an E-nose (a device intended to detect odors or flavors); and analyzed flavoring [...] Read more.
To determine the influence of pig type (Landrace, Wujin, or Tibetan fragrant) on the quality of Xuanwei ham, we measured the ham pH, color, fat content, and moisture content; used an E-nose (a device intended to detect odors or flavors); and analyzed flavoring substances using headspace solid-phase microextraction–gas chromatography, free amino acids using high-performance liquid chromatography, and microbial diversity using high-throughput sequencing. The ham types differed from each other in these attributes. The moisture and fat contents of Landrace pig ham were significantly lower than those of the other pig types, the brightness values of the Tibetan fragrant pig ham were significantly lower than those of the other pig types, and the redness values of the Landrace and Wujin pig hams were significantly higher than those of the Tibetan fragrant pig ham. The essential amino acid contents, e-wind odor response values, and volatile flavor substances of Wujin pig hams were significantly higher than those of the Tibetan fragrant pig ham, and the relative aldehyde contents of Wujin pig ham were significantly higher than those of the other pig types. The dominant microbial phyla in each ham type were assessed based on the species commonness, composition, and diversity and included taxa such as Actinobacteria and Ascomycetes and thick-walled bacteria such as Orphanomyces, Grass Spirochaetes, and Pseudoalteromonas. The microbial diversity and richness were the greatest in the Wujin pig ham. Of the three pigs, we conclude that the Wujin pig produces the best Xuanwei ham. Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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12 pages, 1160 KiB  
Article
Coffee-Flavoured Kombucha: Development, Physicochemical Characterisation, and Sensory Analysis
by Morena Senna Saito, Wilton Amaral dos Santos and Maria Eugênia de Oliveira Mamede
Fermentation 2024, 10(7), 334; https://doi.org/10.3390/fermentation10070334 - 27 Jun 2024
Viewed by 1323
Abstract
Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of specialty coffee (2% to 13%), and [...] Read more.
Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of specialty coffee (2% to 13%), and evaluate their pH, volatile acidity, degree of alcohol, centesimal composition, sodium contents, and colour parameters to determine the acceptability of the beverages. Concerning the pH, all of the formulations conformed with the kombucha identity standard, but K3 (11% coffee) and K4 (13% coffee) were below the established minimum for volatile acidity. Except for K4, all of the other formulations were classified as alcoholic kombuchas, although their values were very close to the limit for non-alcoholic beverages. The formulations presented low sugar and sodium contents, which corroborated their low caloric value. Therefore, coffee-flavoured kombucha fermented for 18 days becomes an option for consumers looking for low-calorie, refreshing, and healthy drinks. The luminosity of the beverages decreased as the proportion of coffee increased, and consequently, the values for a* and b* increased, indicating a strong tendency for a yellowish-red colour. Sensorially, the formulations K4 and K3 were the most well accepted in all respects and can therefore be considered formulations with high commercialisation potential. Full article
(This article belongs to the Special Issue Analysis of Quality and Sensory Characteristics of Fermented Products)
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