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15 pages, 16539 KiB

Open AccessArticle

Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb Chocolate

by Julia Samfaß, Timo D. Stark and Thomas F. Hofmann

Foods 2021, 10(7), 1483; https://doi.org/10.3390/foods10071483 - 25 Jun 2021

Cited by 1 | Viewed by 2792

In order to gain a more comprehensive knowledge of the chemical nature of creaminess-related flavor compounds in milk chocolates on a molecular level, crumb chocolate was analyzed by means of activity guided screening techniques. Sensory studies of a triglyceride-free lipid emulsion indicated that [...] Read more.

In order to gain a more comprehensive knowledge of the chemical nature of creaminess-related flavor compounds in milk chocolates on a molecular level, crumb chocolate was analyzed by means of activity guided screening techniques. Sensory studies of a triglyceride-free lipid emulsion indicated that the n-pentane extract showed the highest impact regarding creaminess sensation. Enhancement of creaminess by adding anhydrous milk fat fractions to chocolate was demonstrated by fractionated high-vacuum distillation of different fats associated with the chocolate production combined with sensory experiments. Syntheses of various δ-lactones and the quantification of these sensory active semi-volatiles led to the conclusion that the anhydrous milk fat contains a series of γ- and δ-lactones. Cocoa butter revealed a high concentration of δ-hexadecalactone, too. Experiments suggested that lactones are generated from the potential precursors monohydroxyalkanoic acid(s) esterified (mono-tri)glyceride(s) during heating. Sensory studies exhibited recognition thresholds of 29–40 µmol/kg for the long-chain δ-lactones in crumb chocolate. Furthermore, significant enhancement of the retro-nasal creamy flavor was found for δ-tetradecalactone. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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14 pages, 1054 KiB

Open AccessArticle

Measuring the Effect of Blockchain Extrinsic Cues on Consumers’ Perceived Flavor and Healthiness: A Cross-Country Analysis

by Marco Francesco Mazzù, Veronica Marozzo, Angelo Baccelloni and Flaminia de’ Pompeis

Foods 2021, 10(6), 1413; https://doi.org/10.3390/foods10061413 - 18 Jun 2021

Cited by 16 | Viewed by 4132

Abstract

Many studies in the related literature have proven that the perception of flavor and healthiness can be affected by both the product’s intrinsic and extrinsic cues. Package designs, brands, colors, labels and other visual elements exert and influence consumers’ expectations and guide them [...] Read more.

Many studies in the related literature have proven that the perception of flavor and healthiness can be affected by both the product’s intrinsic and extrinsic cues. Package designs, brands, colors, labels and other visual elements exert and influence consumers’ expectations and guide them toward food decisions. With the increasing initiatives promoted within Europe in support of the adoption of blockchain technology in supply chains and agri-food contexts, in the coming years, packages will be used with additional product information certified with the technology itself. Cueing packages with blockchain-certified information could affect consumers in their overall flavor and health perceptions, similarly to that previously demonstrated with other extrinsic cues. In the present study, we analyzed a sample of 310 primary grocery shoppers from Germany, Italy and the UK, demonstrating the effectiveness of technology-certified information on the package of animal milk in influencing consumers’ flavor and health perceptions and exploring the differences and similarities across the three countries and milk categories. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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25 pages, 1121 KiB

Open AccessArticle

Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (Apium graveolens)

by Lucy Turner, Stella Lignou, Frances Gawthrop and Carol Wagstaff

Foods 2021, 10(6), 1335; https://doi.org/10.3390/foods10061335 - 10 Jun 2021

Cited by 13 | Viewed by 3115

Abstract

Apium graveolens is a biennial crop grown across the globe for its stalks, leaves and seed and is known for its distinct flavour and strong taste. Various extraction methods on fresh and dried celery and its essential oil are reported in the literature [...] Read more.

Apium graveolens is a biennial crop grown across the globe for its stalks, leaves and seed and is known for its distinct flavour and strong taste. Various extraction methods on fresh and dried celery and its essential oil are reported in the literature examining the aroma profile of this crop and demonstrating that its volatile composition is determined by variables including cultivar, season, geographical location and agronomic practices. This study investigated the volatile and sensory profile of eight celery genotypes grown over two years (2018 and 2020) in the same location in the UK. Solid-phase-micro-extraction followed by gas chromatography-mass spectrometry were used to determine the volatile compounds present in these genotypes and sensory evaluation using a trained panel to assess the sensory profile of fresh celery. Significant differences (p < 0.05) in the volatile composition and sensory profile were observed and influenced by both genotype and harvest year. Two genotypes exhibited similar aroma composition and sensory profile between the years. Celery samples harvested in 2018, which possessed air temperatures that were considerably warmer than in 2020, exhibited higher proportions of sesquiterpenes and phthalides and we hypothesise that the higher proportions were generated as a response to heat stress. Studying the relationship between the genotype and the environment will provide clear information to guide growers in how to consistently produce a higher quality crop. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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14 pages, 1536 KiB

Open AccessArticle

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

by Shunbo Yang, Nini Hao, Zhipeng Meng, Yingjuan Li and Zhengyang Zhao

Foods 2021, 10(5), 1051; https://doi.org/10.3390/foods10051051 - 11 May 2021

Cited by 40 | Viewed by 4567

Abstract

Aroma is an important quality indicator for apples and has a great influence on the overall flavour and consumer acceptance. However, the information of the aroma volatile compounds in apple peels is largely unknown. In this study, evaluation of volatile compounds in peels [...] Read more.

Aroma is an important quality indicator for apples and has a great influence on the overall flavour and consumer acceptance. However, the information of the aroma volatile compounds in apple peels is largely unknown. In this study, evaluation of volatile compounds in peels of 40 apple cultivars was carried out using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 78 volatile compounds were identified, including 47 esters, 12 aldehydes, 5 alcohols, 3 ketones, 1 acid and 10 others. Eight volatile compounds were common in all apple cultivars. Cultivar Changfu No. 2 contained the highest number of volatile compounds (47), while Qinyue contained the least (20). Honey Crisps had the highest volatile content, at 27,813.56 ± 2310.07 μg/kg FW, while Huashuo had the lowest volatile content, at 2041.27 ± 120.36 μg/kg FW. Principal component analysis (PCA) clustered the 40 apple cultivars into five groups. Aroma is cultivar-specific, volatile compounds of hexyl butyrate, hexyl 2-methylbutyrate and hexyl hexanoate, together with hexanal, (E)-2-hexenal, 1-hexanol, estragole and α-farnesene could be proposed for apple cultivar classification in the future. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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11 pages, 1026 KiB

Open AccessArticle

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

by In-Seo Hwang, Seo-Yeong Chon, Woo-Suk Bang and Mina K. Kim

Foods 2021, 10(1), 54; https://doi.org/10.3390/foods10010054 - 28 Dec 2020

Cited by 17 | Viewed by 4480

Abstract

The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were [...] Read more.

The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom at 140 °C showed the highest levels of antioxidant activities including 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhidrazyl (DPPH) radical scavenging activities, total phenols and polyphenol contents. The β-glucan ranged from 34.85% to 41.49%, and it was highest when the mushrooms were roasted at 120 °C, followed by 140 °C. Instrumental flavor analysis was conducted by Gas Chromatography using Purge and Trap, and identification of compounds were produced by NIST library. Twenty-six volatile flavor compounds were identified. The concentrations of pyrazines and furans increased with increased roasting temperatures. Shiitake mushrooms roasted at 160 °C for 60 min had the most diverse volatile flavor compound profiles. This study revealed how roasting temperatures can modulate antioxidant, functional (β-glucan) and flavor benefits. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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10 pages, 1698 KiB

Open AccessArticle

Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

by Jiyoon Cha, Young-Wook Chin, Jun-Young Lee, Tae-Wan Kim and Hae Won Jang

Foods 2020, 9(10), 1422; https://doi.org/10.3390/foods9101422 - 8 Oct 2020

Cited by 19 | Viewed by 6370

Abstract

The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide [...] Read more.

The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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16 pages, 700 KiB

Open AccessArticle

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS

by Jung-Min Hong, Tae-Wan Kim and Seung-Joo Lee

Foods 2020, 9(9), 1330; https://doi.org/10.3390/foods9091330 - 21 Sep 2020

Cited by 13 | Viewed by 4284

Abstract

Volatile compositions and sensory characteristics of 11 commercially distilled soju samples were investigated using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and sensory descriptive analysis. A total of 59 major volatile compounds, consisting of 32 esters, 10 alcohols, 2 acids, 5 [...] Read more.

Volatile compositions and sensory characteristics of 11 commercially distilled soju samples were investigated using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and sensory descriptive analysis. A total of 59 major volatile compounds, consisting of 32 esters, 10 alcohols, 2 acids, 5 aldehydes, 3 ketones, 1 hydrocarbon, 1 furan, 2 phenols, and 3 miscellaneous compounds, were identified. From the principal component analysis (PCA) of volatile data, MSJ made by atmospheric distillation showed a clear distinction in volatile compositions compared to that of other samples made by vacuum distillation. Based on PCA of the sensory data determined by a panel of ten judges, MSJ was associated with a large amount of longer chain esters that showed high intensities in bitter taste and yeast/nuruk-related flavor attributes. HYJ, LPJ, and HAJ made with rice as a raw material were associated with lower intensities of the alcohol aroma, while JRJ and OKJ aged in oak barrels were associated with fruit flavor, sweet flavor, and brandy aroma. In the partial least squares regression (PLSR) analysis to see any relationship between volatile and sensory data, longer chain esters like ethyl tetradecanoate, and ethyl hexadecanoate were highly associated with bleach aroma. In contrast, positive correlations were seen with barley aroma and yeast flavor with hexanal, nonanal, benzaldehyde, and 2-methoxy-phenol. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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10 pages, 572 KiB

Open AccessArticle

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

by Hyun Hee Hong and Mina K. Kim

Foods 2020, 9(8), 975; https://doi.org/10.3390/foods9080975 - 23 Jul 2020

Cited by 22 | Viewed by 4205

Abstract

The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing. The physiochemical characteristic [...] Read more.

The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing. The physiochemical characteristic and sensory profiles were performed after fermenting samples of koji for a 72 h period. The physiochemical quality characteristics that were tested include pH, moisture content, color, acidity, TA, amino-type nitrogen content, reducing- and total-sugar content, and alcohol content; the enzymatic activities that were tested include amylase (α- and β-) and protease (neutral and acidic) activities. A descriptive sensory analysis was conducted on three types of koji with a highly trained sensory panel (n = 7) using the Spectrum^TM Method. Differences in physiochemical and sensory profiles were observed on three koji samples (p < 0.05). Soybean koji had higher values in acid and TA, while rice koji had the highest values in reducing and total sugar, at 90.3 mg/g and 107.5 mg/g respectively. Wheat koji had the lowest values in protease activities. The flavor profile of soybean koji was characterized by bean sprout, cracker, and cheonggukjang aromatics; that of rice koji was characterized by overripe banana, solvent, syrup, and parboiled rice aromatics; and that of wheat koji was characterized by woody and roasted aromatics. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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12 pages, 505 KiB

Open AccessArticle

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

by Mina K. Kim, Hae won Jang and Kwang-Geun Lee

Foods 2020, 9(5), 638; https://doi.org/10.3390/foods9050638 - 15 May 2020

Cited by 17 | Viewed by 3765

Abstract

The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques. Omija fruits were prepared using four different methods: raw, pureed, freeze-dried, and hot-air dried. [...] Read more.

The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques. Omija fruits were prepared using four different methods: raw, pureed, freeze-dried, and hot-air dried. The aromatic compounds were extracted with ethanol. Flavor compounds were further isolated using distillation under reduced pressure, followed by liquid–liquid extraction, and were then identified using GC-MS. A total of 40 volatile compounds were identified in omija fruits; nine were further identified as key aroma-active compounds found in omija fruits. The odor-active values for key flavor compounds were calculated, and aroma descriptions perceived by humans were determined using a highly trained panel. This study found that compounds high in omija fruit extracts were not necessarily the odor active compounds and 4-terpineol (1.84) and α-terpineol (2.58) were high odor-active compounds in omija fruits. Samples with high levels of the two compounds (hot air- and freeze-dried omija fruit) had high intensities of “spicy” and “wet-wood” aromatics. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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14 pages, 962 KiB

Open AccessArticle

Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties

by Soonsil Chun, Edgar Chambers IV and Delores H. Chambers

Foods 2020, 9(5), 611; https://doi.org/10.3390/foods9050611 - 10 May 2020

Cited by 14 | Viewed by 4464

Abstract

Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian [...] Read more.

Increasing consumer desire for functional food ingredients, including such PRODUCTS as shiitake mushroom (Lentinus edodes P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian countries. Pork patties in this study were prepared with and without SM, an ingredient that is gaining popularity around the world. A lexicon for describing the texture and flavor of cooked pork patties, with and without 0.5% sodium tripolyphosphate (STP), a typical additive to meat, and with varying amounts of SM (0% to 6%) was developed by a highly trained panel to compare sensory properties for each type of patty. The attributes evaluated were juiciness, toughness, rubberiness, mealiness, pork identity (pork ID), meatiness, mushroom, onion, garlic, black pepper, heat/burn, soapy, chemical, animal hair, fatty, salty, sour, bitter, slick, and astringent. An addition of 0.5% STP produced more intense ratings for soapy, salty, sour, and astringent attributes. Without STP, patties containing shiitake mushroom powder had a more mealy consistency but more pork ID than they did with STP. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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11 pages, 560 KiB

Open AccessArticle

Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis

by In-Seo Hwang and Mina K. Kim

Foods 2020, 9(5), 581; https://doi.org/10.3390/foods9050581 - 5 May 2020

Cited by 13 | Viewed by 4176

Abstract

The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry [...] Read more.

The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry fruit samples were prepared at different temperatures (−20, 0, 50, and 60 °C). The results showed that more diverse volatile compound profiles were produced overall and had increased levels of benzaldehyde, nonanal, and 3,3-dimethylhexane in Sample 3 and 4, which were dried at higher temperature (50 °C and 60 °C). The mulberry fruit samples that received heat treatment had higher grape juice, raisin, and sour aromatics, while samples that did not received heat treatment were characterized as having cucumber, green/grassy, and sweet aromatics. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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10 pages, 225 KiB

Open AccessArticle

Development of a Model System for Tasting Grain Varieties

by Thao Tran and Edgar Chambers IV

Foods 2020, 9(4), 510; https://doi.org/10.3390/foods9040510 - 17 Apr 2020

Cited by 2 | Viewed by 3265

Abstract

This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorghum grain as a tool. Five different applications were [...] Read more.

This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorghum grain as a tool. Five different applications were initially used, including cooked grain, porridge, cookies, muffins, and extruded puffed snacks. Six highly trained sensory panelists participated in the project. The effectiveness of each application was determined based on the results of the attribute generation process and from panelist feedback. The results indicate that the combination of a cooked whole grain procedure and the use of flour made into cookies provides an effective and potent model for flavor characterization in both their grain form and as finished products. Both the recipes for the cooked grain and cookie applications effectively brought out the flavor characteristics of the grains as well as differentiated the flavor differences between grain cultivars. The developed model can be applied for the flavor evaluation of multiple grain types and can help researchers understand the flavor differences among grain cultivars. As a result, such knowledge will help to facilitate the selection of suitable products with favorable characteristics for specific applications as well as for selective breeding purposes. Full article

(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)

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