Search Results (3,575)

Morchella is an edible mushroom with medical applciations. To explore the correlation between the texture indices of Morchella and to establish a sensory quality evaluation system, the texture quality characteristics of 214 Morchella germplasm resources from our country were analyzed via the Texture Profile Analysis (TPA) method on a texture analyzer. The research revealed significant differences in the texture quality characteristics of both the pileus and stipe among Morchella populations. After the Kolmogorov–Smirnov test, the six texture characteristics were seen to conform to a normal distribution. According to the correlation analysis, there was a significant correlation between the texture characteristics of the pileus, and a significant positive correlation between the hardness and the gumminess of the stipe (correlation coefficient of 0.96). Additionally, the hardness was negatively correlated with cohesiveness and resilience, with correlation coefficients of −0.51 and −0.38. Variation analysis indicated abundant genetic variation in each characteristic. Furthermore, the coefficient of variation for the characteristics of Morchella sextalata was higher than those of other species. Principal component analysis simplified the texture evaluation indices of Morchella pileus into a palatable factor and cohesive factor, and arranged the texture evaluation indexes of Morchella stipe into toughness–hardness factor and cohesive factor. Through comprehensive evaluation and cluster analysis, 10 Morchella strains were selected for subsequent use as breeding or cultivation materials. By comparing three different methods, the ‘probability grading method’ was determined to be the most suitable evaluation method for the texture quality characteristics of Morchella. The research results established a texture evaluation system for Morchella, offering a reference for selecting and cultivating breeds with superior texture qualities. Full article

Legumes are an interesting matrix for food production. The aim of this study was to develop functional plant-based snacks using fermented red bean (RBB) seeds enriched with the following additives: marjoram—RBM (2%); carrot—RBC (30%); and red beetroot—RBRB (15%). In the process of constructing the snacks, the focus was on the maximum use of the raw material, including aquafaba, to improve nutritional properties, sensory acceptability, and biological activity. The chemical composition, protein digestibility, antioxidant activity, and phenolic content were analyzed. In addition, the effect of the in vitro digestion process on biologically active compounds and their interactions with intestinal microflora was analyzed. Sensory analysis and consumer evaluation were performed. It was found that fermentation with lactic acid bacteria increased the content of total protein (by 2%), reducing the presence of substances (by 8%) and phenolic compounds (by 13%) in red bean seeds. Snacks with marjoram (RBM) showed the highest antioxidant activity (increase by 42%) and content of polyphenolic compounds (increase by 25%) compared to the basic variant (RBB). During digestion, the content of phenolic compounds and antioxidant activity reached the highest values in the last section of the digestive tract, i.e., in the large intestine, with RBM achieving the best results (5.61 mg GAE/g and 28.82 mg TE/g). The snack variants with red beetroot (RBRB) and marjoram (RBM) were rated the best by consumers. The results obtained confirm that the obtained snacks can be innovative products with health-promoting properties, and marjoram turned out to improve their properties, including antibacterial ones. Full article

The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk powders across these periods. This study identified and analyzed the volatile compounds in freeze-dried colostrum powder (YCSP), freeze-dried mature milk powder (YMMP), and freeze-dried ending milk powder (YEMP) using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis. A total of 48 volatile compounds were identified, with significant differences in the types and contents of these compounds across the three samples. Compared to YCSP and YEMP, YMMP contained higher levels of acids and esters, while the levels of alkanes and alcohols were lower. Principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and hierarchical clustering heatmap analysis revealed a high degree of differentiation and notable variation in volatile compounds between the samples from different lactation periods. Key compounds such as aldehydes, alcohols, and esters were found to distinguish the lactation stages, with certain compounds more prevalent in colostrum and others in mature and ending milk. These findings suggest that the methodologies employed—HS-SPME-GC-MS combined with multivariate analysis—can effectively distinguish flavor differences among yak milk powders from different lactation periods. This approach allows for the rapid and comprehensive analysis of volatile components in milk powders, aiding in the identification of collection periods and providing valuable insights for improving the flavor quality of dairy products. Furthermore, the results can benefit the dairy industry by enhancing product development, quality control, and flavor profiling of milk-based products across different stages of lactation. Full article

This study was conducted on the Sinceri grape variety in 2023. Three applications (35%, 55% and 75% net shadows) and a control were applied in the experiment. The shading materials were covered over the vines when the grapes were at veraison. The effects of the applied net shadows on the grape yield, color parameters of the berry skin and physicochemical analyses in the must were examined. In addition, some chemical analyses [such as pH, ethyl alcohol (%), volatile acidity (mg/L), reducing sugar (g/L), density and total acidity (g/L)], secondary metabolites, color parameters and sensory analyses were performed in wines produced spontaneously by the microvinification method. In terms of the yield parameters, the 55% net shadow application provided a 61.93% increase in grape yield, 37.83% increase in cluster weight and 35.76% increase in 100-berries weight compared to the control. While the L* value and Hue angle increased, the a* value, b* value and Chroma value decreased as the proportion of shading material increased. In the must, the must yield and total acidity increased while the TSSC, maturity index and density decreased. In terms of the physicochemical wine analysis (ethyl alcohol, density, total phenolic compound and antioxidant amount) and sensory evaluations, the best result was given by 75% net shadow and, in terms of wine color parameters, by 55% net shadow application. Full article

The gallated catechin content in Wuyi Rock Tea is higher in the summer, leading to a more bitter and less desirable taste. Here, tannase, tyrosinase, and laccase were used to treat summer Rougui Wuyi Rock Tea extracts. The effects of single and combined enzymes on the taste of the tea extracts and their mechanisms of action were analyzed. Compared with the no-enzyme-treated sample, the sensory score results showed that tannase was the most effective, increasing the bitterness and astringency scores by 113.9% and 255.3%, respectively. Among the combined enzyme treatments, the samples treated with tannase and tyrosinase yielded the best sensory scores, with bitterness and astringency scores increasing by 141.2% and 289.0%, respectively. Data obtained using an electronic tongue confirmed the role of these enzymes, showing that, in addition to bitterness and astringency, enzyme treatment also influenced the bitterness aftertaste and astringency aftertaste, as well as its sourness and sweetness. Further product analysis revealed that tannase hydrolyzes the ester bonds on the gallacyl groups in gallated catechins, converting them to non-gallated catechins, while tyrosinase and laccase oxidize the phenolic hydroxyl groups on catechins to form o-quinone, leading to the production of theaflavins and improved tea quality. This study presents an effective approach to improving the quality of summer tea using biological enzymes. Full article

Electrolyzed acidic water (EAW) contains hypochlorous acid as its active compound, which is a potent antimicrobial. It was encapsulated in polymeric coatings and applied to the surface of eggs. The antimicrobial activity and the ability to extend the shelf life of eggs at ambient temperature for 45 days were evaluated, by physical, microbiological, and sensory analyses. The analysis also included the evaluation of mechanical, thermal, and crystallinity properties and the interaction between the coating components and the eggshell. The results showed that eggs from young, middle-aged, and adult hens, encapsulated and coated with EAW, hydroxypropyl methylcellulose, polyvinyl alcohol, and chitosan, gained resistance and a glossy appearance. The thickness of the coating was 2.9 µm for young and adult hens’ eggs and 2.60 µm for those of old hens, as observed by SEM. Shelf life was extended to 45 days under refrigeration and more than 30 days at ambient temperature. Coated eggs were acceptable for 85% of the panelists compared to 57% acceptance of non-coated eggs. The encapsulation and coating with EAW as an antimicrobial agent improved the surface protection of commercial eggs, reduced albumen liquefaction, and maintained quality by acting as a barrier against air, thereby preserving sensory characteristics. Full article

Background/Objectives: The development of culinary tourism offers not only unique culinary travel experiences but also allows for the exploration of various aspects related to food. The main aim of this study was to assess the food preferences of a selected group of female consumers regarding world cuisine and to analyze the sensory quality of selected world cuisine products: ayran, rice noodles, tempeh, and chorizo. Methods: Sensory evaluation of utility characteristics, including color, aroma, texture, appearance, and taste, was conducted using a five-point scale. A custom questionnaire was used to collect data on respondents’ preferences and demographic characteristics. This study included 51 sensory panelists and 356 survey participants. Results: Among the evaluated products, rice noodles received the highest median rating (Me = 4.8), while tempeh scored the lowest (Me = 3.8). Statistical analysis revealed significant differences in sensory perceptions depending on prior product familiarity. Italian (67.5%) and Polish (65.8%) cuisines were most frequently preferred, whereas Indian cuisine (4.3%) was the least popular. Additionally, over 83% of respondents indicated they regularly patronize food establishments offering regional dishes during travel. Conclusion: This study highlights a strong preference for familiar cuisines, such as Italian and Polish, among Polish female consumers, with implications for targeted marketing strategies in the gastronomy sector. The sensory analysis provides actionable insights into product acceptance, emphasizing the importance of cultural adaptation in promoting international food products. Full article

This study investigated the impact of paclobutrazol (PBZ) concentrations and application protocols on ornamental quality and consumer preference. PBZ was applied at five concentrations using three different protocols: drench at transplanting, drench 30 days after transplanting, and immersion. At commercial maturity, plants were assessed based on growth parameters related to height, canopy structure, fruit and leaf characteristics, and sensory attributes. The results indicated that PBZ treatments led to darker green leaves and, in general, the drench method, regardless of time application, was more effective in modulating plant growth compared to the immersion protocol. Conversely, the sensory analysis showed a greater preference among evaluators for plants treated with PBZ at 2.5 and 5 mg L⁻¹ via drench at 30 days after transplanting (D30DAT) or through immersion (IM), even though IM was not associated with any of the ornamental quality parameters evaluated. Likewise, the application of PBZ by drench during transplanting is not recommended as the plants showed a reduced number and size of fruits, which affected the ornamental value of the plants and global preference. Therefore, PBZ applied by D30DAT at concentrations of 2.5 and 5 mg L⁻¹ produced ‘Biquinho Vermelha’ pepper plants with attractive ornamental characteristics; and thereby, should be considered an alternative method for producers of potted ornamental plants. Full article

Building information modeling (BIM) is increasingly used during the conceptual design phase, which focuses on simulations such as energy usage analysis and comfort levels, like temperature and lighting conditions, to enhance user experience and well-being, which are key factors for meeting Sustainable Development Goal 3. This study employs a systematic literature review and an e-Delphi survey to explore how a pre-occupancy evaluation integrated within BIM frameworks addresses affective responses and suggests ways to improve design decisions that align with the UN’s sustainable development goals. The study identified a research gap in how BIM evaluations are conducted during the conceptual design stage, including crucial sensory aspects for human well-being. The research suggests incorporating evidence-based design instruments like body sensor networks (BSN) and immersive virtual reality and methods like neurophenomenology to enhance the assessment of user interactions in the design process. Prioritizing the human-centered design approach right from the start can facilitate the integration of innovative workflows into architecture, engineering, and construction practices. Overcoming resistance to these workflows and methodologies is essential for advancing BIM’s role in fostering spatial environments that support health, well-being, and positive affective experiences. Full article

The design of street spaces significantly influences public behavior and quality of life. Understanding how various urban street spatial characteristics affect public behavior, alongside the role of multi-sensory perception, enables designers and planners to create more human-centered urban environments. Grounded in landsenses ecology, this study employs correlation analysis, regression analysis, and Partial Least-Squares Structural Equation Modeling (PLS-SEM) to examine the effects of different urban street spatial characteristics on public behavior and the mediating role of multi-sensory perception. The findings reveal that street spatial characteristics, particularly the Water Surface Ratio (WSR) and Waterfront Density (WD), have a pronounced impact on behavioral traits, with higher public activity frequencies in areas with elevated WSR and WD. Notably, WSR significantly affects static behaviors, such as sunbathing (β = 0.371, p < 0.001), and dynamic behaviors, such as walking (β = 0.279, p < 0.001). While road and water characteristics directly influence behavior, buildings and green spaces mainly affect public behavior through multi-sensory perception. Different sensory perceptions show varying effects, with olfactory perception playing a significant role in these experiences, alongside a notable chain-mediated effect between tactile perception and psychological cognition. These results provide valuable insights for integrating multi-sensory experiences into urban design. Full article

Goat milk yogurt infused with hemp extract (HE) is a novel dairy product; however, the unpleasant flavors from hemp terpenes and goat milk may impact its acceptance and popularity. This study aimed to investigate the effect of polymerized whey protein (PWP) on mitigating the hempy flavor of HE-infused goat milk yogurt and its impact on the physicochemical properties, microstructure, and probiotic survivability. Goat milk yogurt samples were infused with either nothing (plain flavor), HE, HE plus whey protein isolate, or HE plus PWP. Compared with plain goat milk yogurt, the addition of PWP in HE goat milk yogurt greatly improved the viscosity. The sensory evaluation results (N = 19) indicated that PWP significantly improved the consistency and decreased the hempy flavor of HE goat milk yogurt, although there was no difference in consumer acceptance. The microstructure analysis revealed that adding PWP formed a compact gel network compared to the irregular open protein matrixes in other groups. In conclusion, PWP not only improved the consistency of goat milk yogurt but was also useful in mitigating the hempy flavors of HE-infused goat milk. Full article

The present study was undertaken to investigate the impact of curdlan and buttermilk addition on the physicochemical and sensory attributes of processed cheeses (PCs), thereby elucidating their potential utility in culinary applications. Comprehensive analyses were conducted to assess the chemical composition, textural and rheological properties, microstructural features, and sensory characteristics of PCs. The findings indicate that the addition of curdlan notably decreased both the hardness and stickiness of cheeses but also significantly reduced their meltability. Conversely, an increase in buttermilk content was correlated with enhanced hardness of the cheese matrix. In addition, buttermilk provided a creamier taste, thereby increasing the product’s appeal for consumers. The colorimetric analysis revealed that buttermilk-induced cheese darkening via the Maillard reaction, whereas curdlan addition resulted in a modest increase in yellowness. Buttermilk-containing cheeses received high scores for smoothness and flavor in sensory evaluations. A marked decrease in the functional properties of PCs, such as meltability, was observed when buttermilk addition exceeded 2.5%. Overall, the results of this study suggest that the controlled addition of curdlan and buttermilk positively affects the texture, color, and flavor of PCs, and it provides valuable information for the cheese industry. Full article

Grey jujube (Zizyphus jujuba Mill. cv. Huizao), a prominent cultivar from Xinjiang, China, is well known for its high nutritional value and medicinal benefits. This study investigates the effects of long-term storage on the quality attributes of grey jujube, focusing on color, texture, physicochemical properties, bioactive ingredients, amino acid profiles, sensory characteristics, and volatile compounds. Over a three-year storage period, significant changes were observed, including a decline in lightness and redness of the peel, accompanied by textural modifications such as increased hardness and chewiness, primarily attributed to moisture loss. Physicochemical analyses revealed significant reductions in moisture content, sugars (particularly reducing sugars), and bioactive compounds such as vitamin C, total flavonoids, and cyclic adenosine monophosphate (cAMP). In contrast, total acidity showed a significant increase over time. Sensory evaluation indicated a substantial loss of fresh aroma and flavor, with the development of off-flavors over time. Additionally, a comprehensive analysis of volatile compounds highlighted significant transformations in aroma profiles, with notable reductions in desirable esters and increases in acetic acid concentrations. This study investigates the quality changes of grey jujubes during storage from sensory and physicochemical perspectives, aiming to provide a novel approach for differentiating between newly harvested and aged grey jujubes. Furthermore, these findings provide theoretical support for improving and optimizing storage conditions. Future research should focus on elucidating the underlying mechanisms of these changes, identifying key markers for quality control during grey jujube storage, and providing a scientific basis for distinguishing between newly harvested and aged grey jujubes, while improving storage quality. Full article

The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the subcutaneous fat of the hams and a volatile profile analysis using gas chromatography–ion mobility spectrometry. Thirty-eight 100% Iberian acorn-fed hams were examined in total, with eighteen hams monitored during the post-salting stage and twenty during the drying-maturation stage. A total of 164 markers were detected in the samples monitored during the post-salting stage, whereas 276 were detected in the hams monitored during the drying-maturation stage. The study of the trends observed in the intensities of the markers throughout the curing process enabled the detection of potential indicators of the end of the post-salting stage. Thus, representative intensity thresholds were established for some markers (3-methylbutanal, pentanal, hexanal, (E)-octen-2-al, 2-hexen-1-ol and heptan-1-ol) to determine the optimal point to specify the end of the post-salting process for hams. These findings provide an objective tool to support the traditional sensory evaluation currently performed in the industry. Full article

Rich in bioactive compounds, carbohydrates, fibers, minerals, and trace elements, apple pomace (AP) is a significant agro-industrial by-product, which pollutes and brings high management costs. The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient in a jelly candy recipe, replacing artificial colors and flavors and improving its nutritional value. APE and formulated jelly candies were analyzed in terms of their phytochemical profile, antioxidant capacity, and color parameters. In addition, the microbiological and sensory properties of the jelly candies, as well as their behavior during storage, were analyzed. An HPLC analysis of AP revealed the presence of 9 individual phenolic compounds, with a high content of protocatechuic (375.21 ± 18.76 µg/g DW) and p-hydroxybenzoic (164.96 ± 13.83 µg/g DW) acids. The results of this study prove the presence of bioactive compounds with antioxidant and antidiabetic properties in both APE and its candies. Investigation on jelly candies with APE revealed an antioxidant capacity of 142.03 ± 1.08 mmol TE/g DW and a total polyphenolic content of 8.25 ± 0.17 mg GAE/g DW. Additionally, a sensory analysis highly appreciated the proposed jelly with APE, with scores higher than 4.70/5.00 for all evaluated attributes. Thus, this study succeeded in developing a new approach to recovering bioactive compounds from AP, demonstrating the potential of this by-product to improve jelly candies’ attributes while promoting sustainability through waste reduction and the effective use of natural resources. Full article