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Lettuce is the most highly consumed raw leafy vegetable crop eaten worldwide, making it nutritionally important in spite of its comparatively low nutrient density in relation to other vegetables. However, the perception of bitterness caused by high levels of sesquiterpenoid lactones and comparatively low levels of sweet tasting sugars limits palatability. To assess variation in nutritional and taste-related metabolites we assessed 104 members of a Lactuca sativa cv. Salinas x L. serriola (accession UC96US23) mapping population. Plants were grown in three distinct environments, and untargeted NMR and HPLC were used as a rapid chemotyping method, from which 63 unique Quantitative Trait Loci (QTL) were identified. We were able to identify putative regulatory candidate genes underlying the QTL for fructose on linkage group 9, which accounted for up to 36 % of our population variation, and which was stable across all three growing environments; and for 15-p-hydroxyyphenylacetyllactucin-8-sulfate on linkage group 5 which has previously been identified for its low bitterness, while retaining anti-herbivory field effects. We also identified a candidate gene for flavonoid 3,5- hydroxylase underlying a polyphenol QTL on linkage group 5, and two further candidate genes in sugar biosynthesis on linkage groups 2 and 5. Collectively these candidate genes and their associated markers can inform a route for plant breeders to improve the palatability and nutritional value of lettuce in their breeding programmes.

4D Food Printing (4DFP) is a state-of-the-art technology that creates complex food structures with complex shapes, textures, nutrition, and flavours that will change physicochemical properties due to different stimuli and processing with space and time. Using bioactive ingredients ensures value addition and is suitable for health. 4D printed food construct with bioactive ingredients can create printable materials that can transform the food products in colour, flavours, nutrition, and aroma over time by applying various stimuli. This review paper highlights the types of bioactive ingredients used in 4DFP. The diverse sources of these bioactive ingredients are also explored. The various applications of bioactive ingredients in 4DFP discussed in length. The various methods of incorporation of these bioactive ingredients are also reviewed. The role of bioactive ingredients in making a product 4D printed is also explained. The role of these ingredients in affecting the storage characteristics of 4D printed food products is examined. The aim of this paper is to cover the overall role of bioactive ingredients in 4DFP. Further research and development are necessary to fully unlock the potential of 4D printed foods enriched with bioactive ingredients. [ABSTRACT FROM AUTHOR]

Summary: Positioned midway between traditional meat and plant‐based options, hybrid alternatives cater to a broader consumer category due to the intersection of flavours, textures and ethical considerations. This review aims to provide a current landscape and forthcoming challenges of hybrid options, exploring their formulation, processing, distinctive features, consumer acceptance and sustainability aspects. Even though there is no standard definition of the 'meathybrid concept', scientists and industrials explored different ingredients including purified proteins or whole vegetables/grains/seeds to formulate palatable hybrid products maintaining comparable sensory features to meat. Consumers' attraction to hybrid meat products is mostly related to taste, sustainability and nutritional aspects. Future challenges for hybrid options may include optimising production scalability, ensuring consistent quality and taste and effectively communicating the benefits of hybrid products to diverse consumer segments. Additionally, ongoing research and development efforts will be crucial in enhancing hybrid alternatives' sensory attributes, nutritional profiles and environmental sustainability. [ABSTRACT FROM AUTHOR]

Summary: The emergence of kokumi sensation as a flavour enhancer prompted the search for cost effective and the sustainable production of kokumi flavour substances (KS), including small γ‐glutamyl peptides (GGP) and aromatic free amino acids (FAA). We sought to investigate the potential of mechanically deboned meat (MDM) from beef, mutton, lamb and venison for KS production through enzymatic γ‐glutamylation. Liquid chromatography‐mass spectrometry (LC–MS) and in vitro calcium‐sensing receptor (CaSR) activity assays were utilised to identify GGPs and their kokumi intensity, respectively. The enzymatic method significantly increased GGP and FAA in all MDM samples with differences in individual peptides across the species. Notably, all four sources of MDM activated CaSR in a dose‐dependent manner, displaying varying potency and efficacy levels. Beef, lamb and mutton showed a similar range of higher potency, while venison exhibited lower potency but higher efficacy. The thermal stability of γ‐glutamylated beef samples, used as an exemplar, was confirmed at temperatures of 80 °C, 120 °C and 150 °C. Given these findings, MDM represents a promising substrate for KS production and warrants further investigation to assess its practical applicability for enhancing kokumi flavour in the food industry. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To compare the physicochemical properties and flavour differences of ghee in different pastoral areas, the moisture, fat, protein and volatile components of ghee were analysed. The results showed that yak ghee's moisture content was lower than cow ghee's moisture content, but the protein and fat content was higher than cow ghee's moisture content. Electronic nose (E‐nose) analysis showed that the flavour characteristics of ghee from different pastoral areas were similar, but the flavours of cow ghee and yak ghee were different. A total of 50 volatile components were identified by gas chromatography–mass spectrometry (GC–MS), mainly acids, aldehydes and alcohols. In addition, there were 13, 9, 4 and 13 characteristic volatile components in ghee from Gansu, Qinghai, Tibet and Xinjiang pastoral areas, respectively. This study distinguished the flavour differences of ghee in different pastoral areas and provided a theoretical basis for the traceability of ghee origin. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to investigate the interaction between 2‐phenylethanol (2‐PE) signalling molecule and volatile flavour compounds, as well as how 2‐PE would affect Saccharomyces cerevisiae 31 (Sc 31) growth and metabolism. Succession of 2‐PE in sour fish with and without Sc 31, as well as volatile flavour compounds, and its influence on cell morphology in yeast extract peptone dextrose (YPD) medium were determined. Spearman showed that the content of 2‐PE had a positive correlation with inoculated Sc 31 (r = 0.785), esters (r = 0.885), and alcohols (r = 0.758). Moreover, Sc 31 growth rate was positively impacted by 2‐PE up to 500 μm in YPD medium. This could significantly increase the production of biofilm (P < 0.05) and also partially damage the cell wall and membrane. As a result, 2‐PE might affect exchange of substances between Sc 31 and the environment, which could promote the flavour generation during fermentation. [ABSTRACT FROM AUTHOR]

Summary: To solve the serious problem of homogenising commercial soy sauce, peanut meal, a high‐quality plant protein resource, was used to replace soybean meal to ferment soy sauce. In this study, we investigated the effects of different raw material ratios (w/w) and starters on the physicochemical and antioxidant activities, sensory characteristics and flavour of soy sauce. The results showed that peanut meal helped to increase the protease activity of koji, deepen the colour of soy sauce, improve the antioxidant activity of soy sauce, and enrich the aroma of soy sauce. The total phenol and total flavonoid content of PMSS (2:2) with starters were increased by 20% and 36%, respectively, compared to soybean meal soy sauce. The results of SPME‐GC–MS and recombination and omission experiments showed that the aroma of peanut meal soy sauce was more complex and more abundant in esters, pyrazines, and phenols. Ethyl 2‐methylbutanoate, Apricolin, 2‐Methyl‐1‐butanol, and Isovaleraldehyde in peanut meal had high OAV values. In addition, PMSS (2:2) with starters had the highest sensory score, with intense fruity, caramel, malty, and smoky aromas. These results show that peanut meal can improve the quality and flavour of soy sauce and provide a theoretical basis for the development of peanut soy sauce. [ABSTRACT FROM AUTHOR]

In order to develop eggplant hybrids with consumer acceptance, an organoleptic evaluation of fruits in two different sets of eggplant genotypes was conducted by a panel of 15 judges with 21 descriptors, following a quantitative descriptive analysis (QDA). In 2023, twenty genotypes were evaluated as the first set to identify suitable parents for hybridization. The results showed significant variation in odour, appearance, texture, flavor and taste, and overall quality attributes. From the first set, five genotypes (Ponni, Vengeri, IC618016, IC636521, and IC624240) were selected to produce ten F1 hybrids, and they were further evaluated, along with parents and three popular varieties as check in 2024. In the second set, many descriptors showed no significant variation. F1 hybrid, Vengeri x IC636521, showed higher yield and overall quality attributes, and most of the other hybrids (seven) were high yielders over popular checks with on par for overall quality. The findings suggest the role of organoleptic evaluation in selection and development of quality breeding materials.

Summary: Jujubes are an excellent source of sugar and nutrients, making them well‐suited for fermentation. Previous research on jujubes has primarily focused on their use in fermented beverages and fruit wines, but their potential for vinegar production has not been sufficiently explored. Therefore, this study produced jujube vinegar from jujube as raw material using microbial fermentation technology, and the changes in bioactive substances and volatile components during different fermentation stages were monitored. Results revealed that the primary organic acids in jujube vinegar were acetic acid, malic acid and lactic acid. The levels of phenolic compounds, such as epicatechin and ferulic acid, increased significantly by 3.5‐fold and 3.2‐fold, respectively, after acetic fermentation, resulting in an improvement in antioxidant activity. In addition, a total of seventy‐three volatile substances were detected in jujube vinegar, with acids accounting for 72.13% of the overall content. Isoamyl alcohol, ethyl phenylacetate, benzaldehyde and 3‐hydroxy‐2‐butanone were also the principal flavour compounds of jujube vinegar, which are the main source of its intense flavour. This study reveals the dynamic law of nutrients and flavour compounds during the fermentation process of jujube vinegar. The findings provide a theoretical reference and practical basis for the production of jujube vinegar. [ABSTRACT FROM AUTHOR]

Meat is an important part of the daily human diet, and its quality is essential for consumers' health and taste experience. During the transformation from carcass to meat and meat processing after animal slaughter, many complex biochemical reactions occur, among which protein oxidation plays an important role in the formation of meat quality. Based on the influence of protein oxidation on meat quality, the relationship between protein oxidation and changes in meat quality under factors such as the types of protein oxidation products, processing methods and conditions is summarized in this review, which will provide a theoretical basis for reducing the oxidation of meat protein, and a scientific guidance for practical production.

In order to explore the quality characteristics of fermented kiwifruit black tea wine, kiwifruit and black tea were fermented, and the flavor and quality of fermented kiwifruit black tea wine were comprehensively analyzed by using high performance liquid chromatography, headspace solid-phase microextraction-gas chromatography-mass spectrometry and electronic nose technology, combined with sensory evaluation methods, through organic acid content, monomeric phenol content, amino acid content, volatile substances and sensory characteristics. The results showed that the types and contents of monomeric phenols and volatile substances in kiwifruit tea juice were significantly increased by fermentation (P

The study of chemosensory mental imagery is undoubtedly made more difficult because of the profound individual differences that have been reported in the vividness of (e.g.) olfactory mental imagery. At the same time, the majority of those researchers who have attempted to study people’s mental imagery abilities for taste (gustation) have actually mostly been studying flavour mental imagery. Nevertheless, there exists a body of human psychophysical research showing that chemosensory mental imagery exhibits a number of similarities with chemosensory perception. Furthermore, the two systems have frequently been shown to interact with one another, the similarities and differences between chemosensory perception and chemosensory mental imagery at the introspective, behavioural, psychophysical, and cognitive neuroscience levels in humans are considered in this narrative historical review. The latest neuroimaging evidence show that many of the same brain areas are engaged by chemosensory mental imagery as have previously been documented to be involved in chemosensory perception. That said, the pattern of neural connectively is reversed between the ‘top-down’ control of chemosensory mental imagery and the ‘bottom-up’ control seen in the case of chemosensory perception. At the same time, however, there remain a number of intriguing questions as to whether it is even possible to distinguish between orthonasal and retronasal olfactory mental imagery, and the extent to which mental imagery for flavour, which most people not only describe as, but also perceive to be, the ‘taste’ of food and drink, is capable of reactivating the entire flavour network in the human brain. [ABSTRACT FROM AUTHOR]

Summary: The rapid shell‐less curing method significantly simplifies the processing cycle of salted egg yolks (SEYs). However, differences in flavour attributes between rapidly cured SEYs and traditionally cured SEYs have yet to be clearly established. Herein, a comprehensive evaluation of the volatile compounds in SEYs using HS‐SPME‐GC‐MS and HS‐GC‐IMS aims to delineate the flavour characteristics under varying preparation methods. Despite reduced oil exudation, the rapid salting process resulted in higher levels of free amino acids than the traditional approach. Hexanal, nonanal, 1‐octen‐3‐ol, 2‐pentyl‐furan, phenylacetaldehyde, benzaldehyde, 2‐octenal, and 2,5‐dimethyl‐pyrazine were identified as significant contributors to the SEY flavour profile. Conversely, salted hen egg yolks contained methional, decanal and 2‐methyl‐pyrimidine; whereas salted duck egg yolks presented with (E,E)‐2,4‐decadienal, 2,6‐diethyl‐pyrazine and nonanoic acid. Principal component analysis of the E‐nose revealed that the aroma profile of rapid curing (SHY‐R25) was more similar to that of traditional curing (SHY). The rapid preparation technology presented a viable alternative to traditional pickling, capable of partially replicating the flavour of traditional salted egg yolks within a single day. These findings contributed to a more scientific application and preparation of SEY flavouring bases, providing a theoretical basis for flavour enhancement and development. [ABSTRACT FROM AUTHOR]

Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Strawberry (Fragaria x ananassa) is a popular fruit consumed for its desirable flavour, aroma and colour and is considered a functional food due to its antioxidant properties. Noting the need for farmers to increase productivity to meet increasing consumer demands, this study aimed to explore the potential of biostimulants to enhance strawberry cultivation. Herein, a field trial was conducted on a commercial strawberry farm, wherein 1944 strawberry plants received fertigation supplementation with either a control solution (nutrients only) or nutrients combined with one of two biostimulant complexes (BCs). Biostimulant complex 1 (BC1) was composed of molasses, Aloe vera extract and fish-hydrolysate, and biostimulant complex 2 (BC2) was composed of potassium silicate and potassium phosphite. Results indicated that BC1 maintained total yields but increased the sellable proportion and decreased the proportion of waste. In contrast, BC2 increased total yields with both sellable yields and waste increased. No significant changes were observed for indicators of consumer preference (flavour, aroma and fruit colour), however, on-average large increases were observed to indicators of fruit antioxidant properties (phenolic and flavonoid content). Accordingly, these results support the utilisation of biostimulants as a strategy to improve strawberry on-farm productivity without compromising consumer quality measures. [ABSTRACT FROM AUTHOR]

Most dietary intake estimates used in the regulatory risk assessment of flavouring substances assume that the flavouring substance is present in all foods at a given concentration. They do not account for the use of alternate flavouring substances for the same taste modality, nor do they consider the use of differing concentrations within a particular food category. This highly conservative assumption leads to an over‐estimation of exposure. To refine this assumption in exposure models, the probability of addition can be utilised. In this study, a methodology to estimate the probability of addition was developed, using the volume of a flavouring substance sold for flavours created for a particular food category against its total volume sold for all flavouring use. The method was trialled, as a proof of principle, using historical data sets of two test flavouring substances, benzaldehyde (a large volume/use material) and bornyl acetate (a low volume/use material), and the impact on dietary exposure assessment was assessed. The resulting exposure estimates for both flavouring substances were shown to be significantly lower than those without the incorporation of probability of addition, demonstrating that current methods are overly conservative and that the use of probability of addition provides a more realistic estimate of exposure of flavouring substances present in foods. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of different fermenters on the quality and flavour of fermented mandarin fish was investigated via pH, salt content, moisture content, thiobarbituric acid, microbial community, free amino acids and volatile compounds. The results demonstrated that the inoculated fermentation effectively suppressed fish fat oxidation, resulting in significantly higher levels of umami amino acids in mandarin fish compared to the natural fermentation group (P < 0.05). Additionally, certain bitter amino acids were also inhibited. Moreover, the total amino acid content of the mixed inoculated fermentation group was significantly elevated compared to other groups, reaching 300.21 ± 5.37 mg/100 g. The synergistic effect of free amino acids and flavour‐enhancing nucleotides significantly influenced the taste of the fermented fish, with the mixed inoculation fermentation group exhibiting a significantly higher Equivalent umami concentration (EUC) value compared to other groups, reaching 216.06 ± 20.13 mgMSG/100 g on the sixth day of fermentation. A total of 47 volatile compounds were detected by using headspace gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS), and the results demonstrated that inoculated fermentation positively influenced the development of fish flavour, and mixed inoculated fermentation proved to be more effective. This study provides a theoretical foundation for the industrial production of fermented fish products and offers potential avenues for technical enhancement. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study evaluated the influence of 11 autochthonous mesophilic lactobacilli strains on maturation profile of a miniature semihard cheese. Five strains of Lactiplantibacillus plantarum, three Lacticaseibacillus rhamnosus, two Lacticaseibacillus casei and one Lacticaseibacillus paracasei, were evaluated individually as adjunct cultures. Three groups of strains were distinguished regarding their influence: One group was characterised by consumption of citrate and production of several volatile compounds, another group by its acidification and peptidolytic activity, while two strains had no influence. The combined use of strains with different properties as adjunct cultures probably allows further improvement and diversification of cheese flavour. [ABSTRACT FROM AUTHOR]

Introduction: Taste and smell are vital senses interlinked to each other that stimulate the desire to eat food. The physiological stress of a standing posture might alter taste and smell sensitivity, compelling individuals to eat more until satiety is achieved. Aim: To determine and compare the perception of taste and smell in sitting and standing postures among healthy individuals. Materials and Methods: This cross-sectional study was conducted in the physiology laboratory of Velammal Medical College, Tamil Nadu, India, over a duration of two months from February 2021 to April 2021. The study included 100 medical students (both genders) aged between 18-21 years. For taste assessment, the Sip spit rinse test was performed, where taste strips were impregnated with sweet and salty solutions of different concentrations (0.05-0.00625 g/mL). Odour threshold was measured with various dilutions of rose water (1:10000 to 1:1) using olfactometer. Taste and smell thresholds in standing and sitting postures were analysed using the Paired sample T-test and Lin's concordance test, using Statistical Package for Social Sciences (SPSS) version 22.0 A significance level of 0.05 was used to interpret the p-value. Results: A statistically significant difference (p<0.001**) was observed for taste threshold, with a higher mean value in the standing position (0.0108) compared to the sitting position (0.0086). No statistically significant difference was observed for olfactory threshold in both sitting and standing postures (p>0.05). Additionally, no significant gender difference was found for taste and smell threshold values (p=0.418). Conclusion: Standing posture decreases taste sensitivity with no significant change in olfactory sensitivity. [ABSTRACT FROM AUTHOR]

Spices play a significant role in enhancing the flavour of processed meat products, yet their raw form presents significant challenges in terms of quality and safety, including flavour inconsistencies, microbial contamination, and non-compliance with regulatory standards. In contrast, spice oleoresins are concentrated extracts with consistent and robust flavour profiles and lower contamination risks. The aim of this study was to substitute the flavour of a raw spice mix with a spice oleoresin blend, in a commercial sausage. Eight formulations of oleoresin blends (F1-F8), incorporating pepper, coriander, cardamom, and nutmeg oleoresins with starch and maltodextrin as wall materials, were developed. The blends, along with the raw spice mix, were integrated into sausages, and sensory evaluations were conducted using a 'difference from control' test to identify the blend capable of flavour substitution. Microbiological quality and physicochemical properties of the selected oleoresin blend were analyzed. Gas chromatography determined half-lives (t1/2) for key flavour components, showing flavour retention stability in the sample. Sensory analysis showed no significant flavour difference (P > 0.05) between sausages with oleoresin blend F5 and those with the raw spice mix. The half-lives of key flavour constituents were 41.25, 12.38, 12.83, and 53.31 weeks for piperine, sabinene, myristicin, and β-caryophyllene, respectively. The sample exhibited bulk density of 358.57 ± 6.59 kg/m³ and tapped density of 554.88 ± 9.10 kg/m³, with poor flowability and high cohesiveness. Its wettability was 10.10 ± 0.21 minutes, and it was found to be susceptible to high-humidity environments, with the lowest hygroscopicity (%) at 43% and the highest at 91% relative humidity. Initial microbial load met safety criteria, indicating suitability for use in processed meat products. In conclusion, the findings suggest that spice oleoresin blends have the potential to effectively substitute the flavour of raw spice mixes, highlighting the need for further optimization of physicochemical properties to broaden their adoption in the food industry. [ABSTRACT FROM AUTHOR]

This research aims to predict the presence of marker compounds that differentiate tubruk brew from coffee beans with different postharvest processing. This research also aims to predict compounds correlating with antioxidant activity and sensory flavour attributes. This research used Kalosi-Enrekang Arabica coffee beans, which were processed with three different postharvest processing (honey, full-washed and natural), roasted at medium level, and brewed using the tubruk method. Each brew was analyzed for chemical profiles using LC–MS and GC–MS, antioxidant analysis using the DPPH IC50 and FRAP methods, and sensory analysis for flavour using the QDA and SCAA methods for cupping scores. OPLS-DA analysis revealed the presence of marker compounds from each brew, and the dried fruit flavour attribute was to be an inter-process marker. After that, OPLS analysis showed marker compounds that correlate to antioxidant activity and flavour attributes. Rhaponticin is thought to be one of the marker compounds in natural coffee brews and is one of the compounds that correlates to the antioxidant activity of the DPPH method (IC50); prunin is thought to be one of the marker compounds for full-washed coffee brews and is one of the compounds that correlates to the activity antioxidants of FRAP method. Triacetin, which is thought to be a marker compound in natural brewed coffee, correlates with fruity flavour. 3-acetylpyridine, as a marker in honey-brewed coffee, correlates with nutty flavour. Even though there are differences in dominant flavours, the cupping score shows the brew is categorized as a specialty. This research shows that different post-harvest processing processes influence the compound profile, antioxidant activity and flavour attributes of Tubruk brewed coffee. [ABSTRACT FROM AUTHOR]

This study evaluated the quality attributes of tomato sour soup marinade and investigated the effects of ultrasound-assisted marination on the physicochemical properties, microstructure, texture, sensory quality, and flavour profile of beef. The results showed that tomato sour soup significantly increased the marinade absorption rate and improved beef tenderloin’s physicochemical properties, texture, and flavour attributes compared to static brine (P

This study assesses the impact of wet and dry aging, over 35 days, on various physico-chemical, colorimetric, oxidative, volatolomic, and sensory attributes of meat from culled ewes. Water holding capacity of dry-aged (DA) meat increased from day 28 and was significantly higher than wet-aged (WA) meat. Cooking loss of DA meat decreased, and it was lower than that of WA meat. Warner Bratzler shear force increased in DA meat but decreased in WA meat during aging. Higher oxidation product concentration in DA meat likely results from oxygen exposure. Some aldehydes and ketones peaked at day 7 in DA meat, surpassing levels in WA meat. Overall liking scores favored DA meat at day 14 and 21 but declined from day 14 to 35, coinciding with increased pentanal content. Dry aging could improve the acceptability of culled ewes' meat more than wet aging, but in short aging time (14 days).

Four-dimensional food printing (4DFP) is a novel additive manufacturing technique that enables production of edible objects with complicated shapes and specific properties under internal or external stimuli. 4DFP presents unique prospects and research capabilities in developing innovative food materials, customized nutrition, interactive dining experiences, and the customization of flavour and texture. The 4D printed construct may experience colour, shape, flavour, or nutritional quality transformations. The 3D printed materials transform into the 4D printed under the application of a stimuli. The stimuli applied interact with base food materials and stimuli responsive/smart materials to make the 4D transformation. This review aims to consolidate the different ingredients used and the stimuli responsive effects occurring in the printed product. The impact of stimuli on textural, nutritional, and sensory properties is analysed at length. The shelf life and consumer acceptance of 4D printed food is also considered in this review. The economic feasibility and commercialization of 4DFP are still uncertain aspects of the technology.

Why was the work done: The influence of distillation time on the volatile composition of gin has not been examined in detail at a commercial distillery. How was the work done: Headspace Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) was used to tentatively identify 74 aroma compounds, with their concentration tracked in distillate samples over the course of three gin distillations. What are the main findings: Four unique fractions were identified using Agglomerative Hierarchical Clustering: 'heads', 'early hearts', 'late hearts, and 'tails'. The hearts fraction (n=24 samples) was examined further, fitting statistically appropriate models to 54 aroma volatiles. Three sub-groups of volatiles were identified, (i) highly volatile monoterpenes with rapidly decreasing concentration over the early hearts fraction, (ii) volatiles whose concentration increased gradually over the hearts fraction and (iii) less volatile sesquiterpenes, sesquiterpenoids, and monoterpenoids which increased rapidly in concentration in the later distillate. Complex cubic models fit 34 volatiles with very high significance (p>0.0001) over the hearts fraction (72%). Informal aroma sensory bench testing identified distinct aroma categories with, for example, 'Spicy' being commonly detected in the later distillate. Why is the work important: This investigation characterises the kinetics of flavour extraction over the course of a commercial gin distillation process. These findings highlight the potential for the expression of specific flavour characteristics by modifying the cut points of the distillation process. [ABSTRACT FROM AUTHOR]

Inclusion of one of the natural enantiomers of linalool ((R)-(-)-linalool, simply LIN) into cucurbit[n]urils (CB[n]s) was investigated by means of DFTB + and DFT computations with Grimme's dispersion correction and geometric counterpoise treatment. Among different cucurbit[n = 5 ~ 9]urils, some diastereoisomers of CB[7] can form relatively stable inclusion complexes (LIN@CB[n]s) with LIN in water. Hydrogen bonds and dispersion interaction between CB[n] and LIN play an important role in formation of the inclusion complexes. Molecular electrostatic potential, non-covalent interaction, and natural bond analysis were carried out for interpretation of stability of the relatively stable LIN@CB[7]s. Theoretical computations showed that LIN@i-CB[7] was the most stable and it can offer increased solubility to linalool in water than the normal CB[7]. The calculated electronic spectra of linalool, i-CB[7], and LIN@i-CB[7] showed that inclusion of linalool into i-CB[7] can be useful in protection of linalool from photo-degradation. [ABSTRACT FROM AUTHOR]

There has been a growing interest in halal-related ontology research in recent years, as ontology has gained recognition in the halal industry. This paper discusses the development of a flavouring ontology that will assist halal management auditors in predicting the halal status of flavours in order to process food producers’ applications for halal certification. The development of a flavouring ontology is based on multiple references, because the auditors of halal management divisions must consult a variety of sources independently in order to determine the halal status of flavourings. The process includes 1) determining the ontology goal and scope, 2) building ontologies, and 3) evaluating the ontologies. The researcher used Protégé to design the ontologies, and Phyton was used to develop a prototype based on flavouring ontology. The developed ontology consists of four classes, nine sub-classes, and 11 relationships. The evaluation of the ontology using the prototype revealed that the majority of experts were satisfied with the information generated by the ontology in the prototype, particularly in relation to synonyms and the hierarchical structure of a flavour. However, the experts suggest improvements in terms of flavour metadata, especially on raw materials and natural occurrence data, so that the flavour information retrieved is comprehensive and accurate. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: Lipid metabolism due to lipid hydrolysis and oxidation considerably contributes to the final product quality of fermented fish products and especially impacts its flavour. Lipase and lipoxygenase (LOX) are key enzymes involved in lipid metabolism. Endogenous lipases (lipase from fish muscle and adipose tissue) and/or exogenous lipases (lipase from microorganisms, the added lipase) catalyse the hydrolysis of lipids, producing numerous free fatty acids. LOX in fish gills and skin tissues plays an important role in lipid oxidation. During the catalysis by LOX, polyunsaturated fatty acids having cis, cis‐1,4‐pentadiene structure are oxidised, finally leading to the generation of flavour precursors or compounds such as alcohols, aldehydes, ketones, esters and acids. The addition of lipase effectively enhances the content of acidic components. Simultaneously, fermented fish products with a start culture capable of producing both lipase and LOX exhibit higher levels of flavour and aroma. In this process, the collaborative action of lipase and LOX generates a rich array of volatile flavour components. This review offers a comprehensive overview of the distinct functions and effects of both endogenous and exogenous lipase, along with LOX, in fermented fish products, as well as their roles in lipid metabolism. The study also explores their effects on the main volatile flavour compounds of fermented fish products. Moreover, the article discusses the prospects of applying lipase and LOX in fermented fish products, highlighting some limitations in current research and offering recommendations for future studies. [ABSTRACT FROM AUTHOR]

Summary: Lipid oxidation is a major concern in preserving fish and its products, as it affects their quality, shelf life, and consumer acceptance. Cold plasma technology has emerged as a promising method for extending the shelf life of perishable products, including fish. However, the impact of cold plasma on lipid oxidation remains uncertain, as studies have reported conflicting findings. This review provides an up‐to‐date overview of the effects of cold plasma treatment on lipid oxidation in fish and fish‐based products, synthesising existing literature in the field. A comprehensive analysis of factors such as plasma generation techniques, treatment parameters, fish species, and lipid composition is conducted to elucidate the observed discrepancies in outcomes. In conclusion, current research suggests that moderate oxidation does not have adverse effects on overall sensory quality and may even enhance the flavour of fish. The degree of oxidation can be controlled through plasma parameters, thereby improving the quality of fish and fish products. [ABSTRACT FROM AUTHOR]

Legume flours can nutritionally enrich gluten-free bread but can also negatively affect its flavour. Although sourdough fermentation can improve bread flavour, its application to legume–cereal gluten-free matrices has been scarcely investigated. The aim of this study was to determine the effects of partial replacement (25%) of wholemeal rice with yellow pea flour (YPF) and the addition of sourdough (20%, dough basis) fermented with Lactobacillus reuteri DSM 20016, Lactobacillus fermentum DSM 20052 or Lactobacillus brevis DSM 20054 on the volatile profile and sensory properties of gluten-free bread. The 62 volatile compounds were quantified by HS-SPME/GC–MS. Quantitative descriptive and hedonic sensory analyses of bread odour and flavour were performed. The addition of YPF increased the concentration of undesirable hexanal, (E,E)-2,4-decadienal and benzaldehyde in bread. It also decreases the acceptability of crumb odour and bread flavour, mainly by increasing the intensity of the pea crumb odour, bread flavour and aftertaste. The addition of sourdough increased the concentration of desirable 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde, octanal, nonanal and 3-methyl-1-butanol in bread, with the effect depending on the addition of YPF and the starter used for fermentation. It also decreased the concentration of undesirable hexanal and increased bread flavour and crumb odour acceptability of bread with YPF, mainly by decreasing the intensity of pea odour. L. brevis sourdough bread with YPF had the highest concentration of the above-mentioned desirable compounds. [ABSTRACT FROM AUTHOR]

Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties' colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties' turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties. [ABSTRACT FROM AUTHOR]

There has been a growing interest in halal-related ontology research in recent years, as ontology has gained recognition in the halal industry. This paper discusses the development of a flavouring ontology that will assist halal management auditors in predicting the halal status of flavours in order to process food producers’ applications for halal certification. The development of a flavouring ontology is based on multiple references, because the auditors of halal management divisions must consult a variety of sources independently in order to determine the halal status of flavourings. The process includes 1) determining the ontology goal and scope, 2) building ontologies, and 3) evaluating the ontologies. The researcher used Protégé to design the ontologies, and Phyton was used to develop a prototype based on flavouring ontology. The developed ontology consists of four classes, nine sub-classes, and 11 relationships. The evaluation of the ontology using the prototype revealed that the majority of experts were satisfied with the information generated by the ontology in the prototype, particularly in relation to synonyms and the hierarchical structure of a flavour. However, the experts suggest improvements in terms of flavour metadata, especially on raw materials and natural occurrence data, so that the flavour information retrieved is comprehensive and accurate.

Introduction: Taste and smell are vital senses interlinked to each other that stimulate the desire to eat food. The physiological stress of a standing posture might alter taste and smell sensitivity, compelling individuals to eat more until satiety is achieved. Aim: To determine and compare the perception of taste and smell in sitting and standing postures among healthy individuals. Materials and Methods: This cross-sectional study was conducted in the physiology laboratory of Velammal Medical College, Tamil Nadu, India, over a duration of two months from February 2021 to April 2021. The study included 100 medical students (both genders) aged between 18-21 years. For taste assessment, the Sip spit rinse test was performed, where taste strips were impregnated with sweet and salty solutions of different concentrations (0.05-0.00625 g/mL). Odour threshold was measured with various dilutions of rose water (1:10000 to 1:1) using olfactometer. Taste and smell thresholds in standing and sitting postures were analysed using the Paired sample T-test and Lin’s concordance test, using Statistical Package for Social Sciences (SPSS) version 22.0 A significance level of 0.05 was used to interpret the p-value. Results: A statistically significant difference (p0.05). Additionally, no significant gender difference was found for taste and smell threshold values (p=0.418). Conclusion: Standing posture decreases taste sensitivity with no significant change in olfactory sensitivity.

Mexican cuisine has a long history of using endemic edible flowers (EEF) as a nutritious ingredient. In fact, many traditional EEF recipes exist across the country, but what is still unknown is people's actual experience with EEF. This study investigated the current knowledge and consumption of the edible flowers of squash, coral tree, yucca, agave, and others, among 2,393 residents from all 32 Mexican states. The results of an online questionnaire showed that the vast majority of respondents (>90 %) are aware of EEF and have also consumed them. Although most people consume EEF only occasionally, their experience has been overwhelmingly positive (>90 %). What stands out is the flavour, which is mostly described as pleasant and tasty. Mexicans would be willing to try these and other EEF in a great variety of dishes. For the flowers to become a part of more Mexicans' diet, the important aspects to consider are the flavour, quality, and visual appeal of the dishes. When creating new culinary proposals on EEF, consumers' age and the region in which they reside should be taken into account. In conclusion, Mexican EEF possess a great potential to be selected as a part of people's diets.

The primary objective of this study was to examine the aromatic composition characteristics of six varieties of sugar-roasted 'Yanshan chestnuts' and to discern the distinctions in taste and odor between them. The volatile flavor constituents and pivotal aroma compounds of these sugar-roasted Chinese chestnuts were scrutinized using headspace solid-phase microextraction (HS-SPME) in conjunction with gas chromatography-mass spectrometry (GC-MS) and the odor activity value (OAV) method. Additionally, the volatile odor components and taste were assessed using electronic nose and tongue technologies. Results showed that, a total of 57 compounds were detected via GC-MS in the volatile components of these six types of sugar-roasted Castanea mollissima, which included 19 esters, 12 alcohols, 5 aldehydes, 5 ketones, 4 alkenes, 4 benzodiazepines, 2 amines, and 6 other components. Among these, 23 constituents with an OAV greater than 1 were identified as the key aroma components of the sugar-roasted chestnuts. The electronic nose evaluation illustrated that the predominant volatile odor components of the six sugar-roasted Castanea mollissima were alcohols, aldehydes, ketones, nitrogen oxides, organic sulfides, inorganic sulfides, and methyl groups. Furthermore, the electronic tongue analysis indicated that these six roasted chestnuts exhibited similar taste indices. The richness and umami sensor demonstrated the most substantial response to the different roasted chestnuts, while the sour and astringent tastes were the least prominent. The main taste indices of the roasted chestnuts were determined to be richness, umami, sweetness, saltiness, bitterness, and a lingering bitter aftertaste. The volatile flavor components and their quantities differed among the six types of sugar-roasted chestnuts, implying that the volatile flavor components vary among different sugar-roasted chestnut varieties, and the levels of the same compound also differ between varieties. The use of principal component analysis (PCA), radar chromatogram analysis, and GC-MS technology combined with electronic nose/tongue technologies proved to be an effective means to distinguish the differences in flavor among different varieties of sugar-roasted Chinese chestnuts and identify the key aroma components. This research provides a theoretical foundation for future flavor research on different sugar-roasted Chinese chestnut varieties.

The sensory quality of food is the most important factor that affect consumers' willingness to purchase food. With the development of technology and economy, the methods and techniques of evaluating sensory quality are constantly updated and and improved. The main methods include artificial sensory evaluation based on personnel tasting, electronic bionic sensory evaluation technology based on instrument analysis and facial expression analysis technology based on human factors engineering, all of them have been well applied in the field of food sensory evaluation. In this paper, the existing literature is systematically sorted out, and the application status of artificial sensory evaluation technology, electronic tongue technology and facial expression analysis technology in the field of food science is elaborated in detail. It is concluded that although the electronic tongue and facial expression technology can make up for the shortcomings of artificial sensory evaluation, the two technologies also have some shortcomings. In the future, the research trend of food sensory evaluation will not be limited to relying on a single technology, but will integrate the application of multiple technical means and the formation of test data model, realizing the rapid, intelligent and accurate systematic evaluation of food sensory quality and flavor attribute.

This study aimed to investigate the synergistic effects of high-intensity ultrasound (0, 5, 10, 15, and 20 min) in combination with L-lysine (15 mM) on improving the solubility and flavour adsorption capacity of myofibrillar proteins (MPs) in low-ion-strength media. The results revealed that the ultrasound treatment for 20 min or the addition of L-lysine (15 mM) significantly improved protein solubility (p < 0.05), with L-lysine (15 mM) showing a more pronounced effect (p < 0.05). The combination of ultrasound treatment and L-lysine further increased solubility, and the MPs treated with ultrasound at 20 min exhibited the best dispersion stability in water, which corresponded to the lowest turbidity, highest absolute zeta potential value, and thermal stability (p < 0.05). Based on the reactive and total sulfhydryl contents, Fourier transform infrared spectroscopy, and fluorescence spectroscopy analysis, the ultrasound treatment combined with L-lysine (15 mM) promoted the unfolding and depolymerization of MPs, resulting in a larger exposure of SH groups on the surface, aromatic amino acids in a polar environment, and a transition of protein conformation from α-helix to β-turn. Moreover, the combined treatment also increased the hydrophobic bonding sites, hydrogen-bonding sites, and electrostatic effects, thereby enhancing the adsorption capacity of MPs to bind kenone compounds. The findings from this study provide a theoretical basis for the production and flavour improvement of low-salt MP beverages and the utilisation of meat protein. [ABSTRACT FROM AUTHOR]

A wheat gluten fermentation process with the inoculation of different microorganisms under salt-free conditions has the potential to produce varying flavour profiles. As research on the co-fermentation of yeasts and lactic acid bacteria (LAB) in salt-free wheat gluten fermentation is scarce, the current work studied the flavour impact on fermented wheat gluten by the co-inoculation of Latilactobacillus sakei with one yeast (Saccharomyces boulardii or Pichia kluyveri). The results showed that similar glucose and organic acid levels were detected, but early death of yeasts was observed during liquid-state fermentation (LSF) in co-fermentations. The concentrations of most free amino acids were comparable. Volatile compound analysis showed synergistic effects in co-cultured fermentations on the production of certain compounds such as isoamyl acetate. Principal component analysis revealed clear differences in volatile profiles between co-fermentation and single-strain fermentation. Therefore, a fermented sauce produced by co-inoculating LAB and yeast with a new and fruitier flavour was developed. [ABSTRACT FROM AUTHOR]

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Why was the work done: The incorporation of unmalted barley at high proportion in the grist can introduce unfavourable bitter and astringent characteristics to beer, resulting in an upper limit on the proportion used. The flavour active compounds from raw barley which contribute these characteristics to the beer remain to be identified. How was the work done: This study used non-targeted metabolomics to determine non-volatile metabolites which could contribute to flavour differences when brewing with barley. Three beers were analysed using ultra-high performance liquid chromatography (UHPLC) coupled to a quadrupole time-of-flight mass spectrometer (qTOF) with an electro-spray ionisation source (ESI). One beer was produced using 100% malt and two beers with a grist of 15% barley and 85% malt (beers A and B). The barley was used untreated (beer A) or treated using a proprietary process (beer B). The metabolomic profiles of the three beers were compared and statistically different molecular features were annotated via analysis of MS2 spectra. What are the main findings: Several of the main differential molecular features were nitrogenous peptides and purine derivatives. This was attributed to the lack of the malting process and associated proteolytic enzyme activity reducing the extent of protein and peptide breakdown in the unmalted barley. Several of the identified peptides had amino acid residues which are known to cause bitter and kokumi (rich) taste in beer, which could explain the bitterness when brewing with unmalted barley. Why is the work important: A non-targeted approach offers new insights into non-volatile molecular features in beer that have not been previously identified with targeted analyses. Accordingly, this work identifies metabolites and groups of compounds which have not been previously considered when investigating the unfavourable bitterness and astringency associated with the use of unmalted barley. [ABSTRACT FROM AUTHOR]

Summary: Zygosaccharomyces rouxii and Candida versatilis are important flavour‐producing yeasts in soy sauce fermentation. In the present study, the interaction between Z. rouxii and C. versatilis co‐cultures in YPD and raw soy sauce medium was investigated and applied to soy sauce fermentation. The concentration of Z. rouxii in the co‐culture was 0.47 times that in the mono‐culture. This observation suggested that C. versatilis inhibited the growth of Z. rouxii, likely attributed to various factors, including the production of acids and heat‐ and protease‐sensitive substances by C. versatilis. Furthermore, we examined the physicochemical properties and characteristic volatile flavour components of soy sauce by adding varying ratios of Z. rouxii and C. versatilis at different stages of fermentation. The results showed that mixed fermentation of Z. rouxii and C. versatilis enhanced the total nitrogen, amino acid nitrogen, 4‐hydroxy‐2(5)‐ethyl‐5(2)‐methyl‐3(2H)‐furanone, and volatile compounds in soy sauce compared to single‐strain fermentation. Additionally, optimal soy sauce results were obtained when yeasts were added on day 45, with an inoculation ratio of 1:1. In conclusion, during the moromi fermentation stage, the appropriate selection of the inoculation ratio and time for Z. rouxii and C. versatilis addition can effectively enhance the physicochemical properties and flavour attributes of soy sauce. [ABSTRACT FROM AUTHOR]

Summary: Consumers worldwide want to improve their diets by consuming nutritional and eco‐friendly products in their food. The demand for plant‐based meat analogues (PBMA) has increased due to the adverse effects on animals, people, and the environment. 'Meat analogue' means to use a substitute for meat as the primary element. The rising desire for 'good for you' and 'good for the planet' is driving the demand for plant‐based meat alternatives. This manuscript describes the methods and orientation used to create meat analogues that mimic meat. The term 'bottom‐up approach' describes putting together a structure from the ground up. By systematically structuring proteins through the assembly of individual structural pieces, bottom‐up processes can approach the design of the meat. The top‐down method is more efficient and scalable, but it can only generate the required shape at massive scales. Therefore, this review discussed various production methods and their processing consequences on PBMAs proposed for creating sustainable foods to enhance their structural and techno‐functionality. [ABSTRACT FROM AUTHOR]

The present investigation was conducted in Dairy Technology Laboratory of the Chandra Shekhar Azad University of Agriculture and Technology, Kanpur. Moringa Chhana spread manufacturing technique was standardized on the basis of various parameters under study and final product was subjected for the evaluation of sensory, chemical and microbiological qualities. The flavour of Moringa Chhana Spread is the most important quality attributes. A pleasant sweetish aroma and a sweetish taste are desirable characteristics of Moringa Chhana Spread. It should be free from any off flavour. The highest (6.74) flavour score was found in milk sample of A2 (6% Moringa leaves extract) followed by A3 (12% Moringa leaves extract) score (6.54). The flavour score showed a decreasing trend as level of Moringa leaves extract was decreased below to 6 % in Moringa Chhana Spread. [ABSTRACT FROM AUTHOR]