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Latest Research on Flavor Components and Sensory Properties of Food
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Latest Research on Flavor Components and Sensory Properties of Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (25 October 2024) | Viewed by 8736

Special Issue Editors

Dr. Magdalena Gantner

E-Mail Website
Guest Editor
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
Interests: functional food; novel food; food design; bioactive compounds; food processing; edible insects; nuts
Dr. Eliza Kostyra

E-Mail Website
Guest Editor
Department of Functional and Ecological Food, Chair of Functional Food and Sensory Research, Warsaw University of Life Sciences - SGGW, 02-776 Warsaw, Poland
Interests: sensory analysis; static and dynamic methods in sensory and consumer research; measurement of emotions; electronic devices (eye, nose, tongue); functional food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The growing awareness of the importance of food quality and rapidly increasing consumer demands are increasingly driving the development of innovative technological processes that enable a long shelf-life to be maintained while significantly reducing the use of preservatives and preserving valuable nutritional components. However, unavoidable changes occur during food processing and storage depending on the type of product and the processes used. These changes affect the flavor and sensory properties of foods, which are important aspects of their quality and for consumer satisfaction.

Sensory analysis methods are an essential tool in quality management for improving existing food products and for developing new ones. The ability to accurately assess the sensory quality of food is of paramount importance in the food industry. Sensory evaluation provides important quantitative and qualitative data to support product development and influence marketing and business decisions. The sensory appeal of food is one of the most important factors influencing consumer purchase decisions.

The aim of this Special Issue is to present the latest research on the effects of processing and storage on the formation of flavor components and sensory properties of foods.

Dr. Magdalena Gantner
Dr. Eliza Kostyra
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • storage and food processing
  • sensory properties
  • sensory and instrumental measurements
  • classic and new consumer methods
  • flavor components
  • new product development
  • consumers and expectations
  • purchase decisions
  • food quality
  • novel food

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Published Papers (7 papers)

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Editorial

Jump to: Research

5 pages, 214 KiB  
Editorial
Special Issue on the Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage
by Magdalena Gantner and Eliza Kostyra
Foods 2023, 12(20), 3761; https://doi.org/10.3390/foods12203761 - 13 Oct 2023
Cited by 1 | Viewed by 1549
Abstract
Due to their chemical composition and physico-chemical properties, most food products are susceptible to biochemical, microbiological, physical and chemical deterioration [...] Full article
(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)

Research

Jump to: Editorial

21 pages, 7232 KiB  
Article
Taste Panellists’ Evaluations in Official Cheese Competitions: Analysis for Improvement Proposals
by Patricia Hernández-Arencibia, Pedro Saavedra, Conrado Carrascosa Iruzubieta, Elizardo Monzón and Esther Sanjuán
Foods 2024, 13(23), 3769; https://doi.org/10.3390/foods13233769 - 25 Nov 2024
Viewed by 402
Abstract
Sensory analysis is a tool for determining cheese quality by tasting during official competitions, which are useful for revitalising the local cheese sector. This work aims to acquire information about the outcomes of official cheese tastings on Gran Canaria Island (Spain) and analyse [...] Read more.
Sensory analysis is a tool for determining cheese quality by tasting during official competitions, which are useful for revitalising the local cheese sector. This work aims to acquire information about the outcomes of official cheese tastings on Gran Canaria Island (Spain) and analyse this information to improve the sampling methodology, as a possible reference for similar events held elsewhere worldwide. The results of four consecutive tasting competitions were studied over 4 years. The annual scores for odour, taste, texture and overall impression, given by 26 taste panellists (5 permanent), were analysed. This gave 2291 evaluations of 329 cheeses from 13 different varieties. A mixed model was applied with year and cheese variety as fixed effects, and taster and cheese as random effects. Agreement among the permanent tasters’ scores was considered by the intraclass correlation coefficient. The results indicated significant differences in the final scores according to the considered year and cheese variety and suggested a lack of stable patterns initially, but a movement towards homogeneity in the later years. The vegetable coagulant and sheep/goat’s milk semi-matured cheeses obtained the best scores, and the cows’ milk and pasteurised semi-mature cheeses, the worst. All the sensory variables significantly distinguished the cheese varieties, but not texture and taste in the last competition. Agreement among permanent tasters was significant in the last 2 years. Full article
(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)
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14 pages, 1598 KiB  
Article
Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry-Based Metabolic Characterization of Mango Ripened by Different Methods
by Jishi Wang, Chaoqi Ren, Jiafu Wang, Jiqiang Fu, Qingchun Yin, Yongping Huang and Zeying He
Foods 2024, 13(22), 3548; https://doi.org/10.3390/foods13223548 - 7 Nov 2024
Viewed by 574
Abstract
So far, the metabolic differences between tree-ripened and postharvest-ripened mangoes have largely remained unexplored. The aim of this study was to evaluate the chemical composition of nutrient substances in mangoes subjected to different ripening methods. An untargeted metabolomic approach based on ultra performance [...] Read more.
So far, the metabolic differences between tree-ripened and postharvest-ripened mangoes have largely remained unexplored. The aim of this study was to evaluate the chemical composition of nutrient substances in mangoes subjected to different ripening methods. An untargeted metabolomic approach based on ultra performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) was carried out to investigate the differences between artificially ripened and naturally ripened mangoes. The principal component analysis results indicate a clear separation between the different treatment groups. Variance analysis, fold change, and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to find potential markers. In total, 69 metabolites were identified, with significant variations in the abundance of organic acids, vitamins, carbohydrates, and polyphenols closely related to the ripening methods of mangoes. These results contribute to a better understanding of the metabolic changes in mangoes due to different ripening methods, which could be used to assist in evaluating the quality of mango fruit. Full article
(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)
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15 pages, 2411 KiB  
Article
Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles
by Diego Morales, Laura de la Fuente-Nieto, Pedro Marco and Eva Tejedor-Calvo
Foods 2024, 13(13), 2162; https://doi.org/10.3390/foods13132162 - 8 Jul 2024
Viewed by 1004
Abstract
The organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in the Western world, leading to novel drinks [...] Read more.
The organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in the Western world, leading to novel drinks using alternative substrates instead of tea leaves. In this work, two truffle species (Tuber melanosporum, TMEL; Tuber aestivum, TAES) and three different symbiotic consortia of bacteria and yeasts (SCOBYs: SC1, SC2, and SC3) were tested. Fermentation (21 days) was monitored in terms of physicochemical (pH, viscosity), biochemical (total carbohydrates, alcohol, soluble proteins, phenolic compounds), and sensory attributes (volatile organic compounds, VOCs). The obtained pH ranges were adequate, alcohol levels were undetectable or very low, and sugar content was lower than in traditional kombuchas or other beverages. In most cases, the usual bottling time could be applied (7–10 days), although longer fermentations are recommended (14 days) to reach higher protein and phenolic compounds contents. Truffle kombuchas produced up to 51 volatile organic compounds (alcohols, acids, esters, ketones, and aldehydes, among others), with TMEL showing a more complex profile than TAES. During the first week, acidic compound production was observed, especially acetic acid. Similar behavior in the VOC profile was reported with different SCOBYs. Full article
(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)
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12 pages, 1228 KiB  
Article
What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms (Pleurotus citrinopileatus)?
by Minji Oh, Jin-Hee Ju and Seyoung Ju
Foods 2024, 13(13), 2061; https://doi.org/10.3390/foods13132061 - 28 Jun 2024
Viewed by 1374
Abstract
The oyster mushroom is cultivated globally, renowned for its unique texture and umami flavor, as well as its rich content of nutrients and functional ingredients. This study aims to identify the descriptive sensory characteristics, assess the consumer acceptability of new superior lines and [...] Read more.
The oyster mushroom is cultivated globally, renowned for its unique texture and umami flavor, as well as its rich content of nutrients and functional ingredients. This study aims to identify the descriptive sensory characteristics, assess the consumer acceptability of new superior lines and cultivars of yellow oyster mushrooms, in addition to exploring the relationship between these descriptive characteristics and consumer acceptability. Statistical analyses were performed using one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). Twenty attributes were delineated, including three related to appearance/color (gray, yellow, and white), four associated with the smell/odor of fresh mushroom (oyster mushroom, woody, fishy, and seafood smells), three pertaining to the smell/odor of cooked mushrooms (mushroom, umami, and savory smells), four describing flavor/taste (sweet, salty, umami, and savory tastes), and five for texture/mouthfeel (chewy, smooth, hard, squishy, and slippery textures). Consumer acceptability tests involved 100 consumers who evaluated overall liking, appearance, overall taste, sweetness, texture, savory taste, MSG taste, smell, color, purchase intention, and recommendation. The general oyster mushroom (548 samples) scored highest in acceptability. Seven attributes, namely fresh mushroom smell, seafood smell (fresh), fishy smell (fresh), umami smell (cooked), nutty smell (cooked), salty taste, and MSG taste with the exception of appearance showed significant differences among samples (p < 0.001). The three yellow oyster mushroom samples were strongly associated with attributes like hardness, softness (texture), sweet taste (745 samples), MSG taste, salty taste, squishy texture, and fishy smell (483 and 629 samples). The development of sensory lexicons and increasing consumer acceptance of new superior lines and cultivars of yellow oyster mushroom will likely enhance sensory quality and expand the consumer market, aligning with consumer needs and preferences. Full article
(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)
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13 pages, 2914 KiB  
Article
What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch
by Kai Kai Ma, Gregory R. Ziegler, Helene Hopfer and John E. Hayes
Foods 2024, 13(12), 1852; https://doi.org/10.3390/foods13121852 - 13 Jun 2024
Viewed by 1212
Abstract
Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles, like gritty or sandy, is unclear. Here, we compare [...] Read more.
Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles, like gritty or sandy, is unclear. Here, we compare the usage of Chalky with related descriptors, and determine the effect of particle size, concentration, and xanthan content on Chalky ratings in a model beverage. A 23 factorial design with starch particle size (D90 = 33.8 and 64.6 µm), starch concentrations (10 and 20% w/v), and xanthan content (0.075 and 0.15% w/v) was used. Participants’ salivary flow rate was also assessed. A multi-sip taste test was performed where naïve consumers (n = 82; 39% men, 60% women; age range = 18–79 years) rated the intensity of Chalky, Powdery, Gritty, Sandy, Mouthdrying, and Residual mouthcoating at 0, 30, and 60 s after each of three consecutive sips. All attribute ratings were highly correlated, with Chalky, Powdery, and Residual Mouthcoating being more closely correlated with each other than Gritty or Sandy. Although Chalky was still reported 60 s after consumption, no evidence of build-up was found with repeated sips. A larger size and higher concentration increased Chalky ratings, with the low-salivary-flow group reporting greater ratings for Chalky relative to the high-flow group. Our results suggest consumer percepts of small particles are overlapping but not entirely redundant. This suggests researchers and product developers should carefully distinguish between these descriptors when trying to understand consumer perception of food products containing fine particles. Full article
(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)
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16 pages, 311 KiB  
Article
Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies
by Violeta Razmaitė, Rūta Šveistienė and Artūras Šiukščius
Foods 2024, 13(5), 798; https://doi.org/10.3390/foods13050798 - 5 Mar 2024
Viewed by 1324
Abstract
The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluations. The pigs were slaughtered at a live weight of approximately 95–100 kg. After 24 h of [...] Read more.
The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluations. The pigs were slaughtered at a live weight of approximately 95–100 kg. After 24 h of slaughter, carcasses were evaluated and sampled for the analysis of meat quality traits of loins and consumer evaluation of cooked loins and baked bellies. The pigs of both Lithuanian breeds had higher backfat thickness and depth of underbelly but lower loin area compared with hybrids. However, more fatty local breeds had higher intramuscular fat content but lower cholesterol content than hybrids. The loins from local pigs displayed higher pH and colour with lower lightness and yellowness but higher redness and also lower cooking loss, shear force and hardness than conventional hybrids. Pork from lean hybrids had a higher proportion of polyunsaturated fatty acids and more favourable lipid quality indices such as atherogenic (AI) and thrombogenic (TI) indices and the hypocholesterolemic/hypercholesterolemic (h/H) ratio; however, the peroxidisability index (PI) and iodine value (IV) were less favourable compared with local pigs. Consumers evaluated cooked loins and baked bellies. The loins from local breeds scored higher in juiciness, taste and overall acceptability compared with conventional hybrids. However, a higher overall acceptability was observed for the lean bellies of hybrids. The results can be used to increase pork consumption choices. Full article
(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)
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