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In this study, the bacterial flora structure, sensory quality and culturable lactic acid bacteria resources of sour porridge in Bayannur area were analyzed. Furthermore, these bacterial sequencing data were combined with the high-throughput sequencing data of Ordos sour porridge to analyze the microbiota differences. MiSeq results showed that Lactiplantibacillus , Acetobacter , Lacticaseibacillus , Lactobacillus , and Limosilactobacillus were the main bacterial genera in sour porridge. Further comparative analysis showed that the average relative abundance of 7 dominant bacteria genera was significantly higher in sour porridge from Bayannur area (P < 0.05). Electronic nose and electronic tongue demonstrated that the primary volatile flavor substances in sour porridge were terpene compounds, and the change in taste characteristics was mainly reflected in the sour taste index. Correlation showed that most of LAB genera and Acetobacter were positively correlated with the formation of aromatic compounds. Pure culture showed that Lacticaseibacillus paracasei and Lactiplantibacillus plantarum were the dominant LAB in sour porridge. Overall, certain differences in the bacterial flora of sour porridge from different regions were identified, with Lactiplantibacillus , Acetobacter , Lacticaseibacillus , Lactobacillus , and Limosilactobacillus being characteristic of sour porridge in Bayannur area. Moreover, some LAB genera and Acetobacter were found to have a positive effect on flavor formation in sour porridge. • Lactiplantibacillus , Acetobacter , Lacticaseibacillus , Lactobacillus , and Limosilactobacillus are the main bacterial genera. • Lacticaseibacillus paracasei and Lactiplantibacillus plantarum are the dominant LAB strains. • Lactiplantibacillus is a biomarker in Bayannur sour porridge, Limosilactobacillus is a biomarker in Ordos sour porridge. • LAB genera and Acetobacter have a positive effect on flavor formation. [ABSTRACT FROM AUTHOR]

To address the problem of the lack of rapid discrimination technology for comprehensive evaluation of product quality and grade in the field of tea quality control, this study uses near-infrared spectroscopy, electronic eye, electronic tongue, and electronic nose technology to sense the external and internal quality sensing characteristics of tea leaves, and realizes comprehensive evaluation of four quality factors such as "color, aroma, taste and shape" of tea leaves through cross-sensor multimodal quality characteristics data fusion. For the first time, a comprehensive method for assessing the grade quality of tea based on deep learning algorithms combining cross-sensor multimodal fusion features such as color, texture, shape, optical, electronic tongue, and electronic nose is established. The results showed that the constructed deep convolutional neural network (CNN) classification model had a misclassification rate of only 0.86% in the prediction set, which was better than the modeling results based on traditional classification methods. This study reveals that the CNN algorithm can effectively evaluate the quality grade of tea samples and realize the digital evaluation of multiple evaluation factors of tea sensory quality. [Display omitted] • Description of tea quality using deep learning and multi-sensor feature fusion. • A comprehensive evaluation for tea "color, aroma, taste and shape" is proposed. • The constructed CNN model has a misclassification rate of only 0.86%. [ABSTRACT FROM AUTHOR]

In this study, the chemosensory components of microwave- or oven-roasted Coffea arabica L. were compared using high-performance liquid chromatography and electronic sensors. The contents of caffeine and chlorogenic acid were the highest in green bean extract and were decreased with micro- and oven-roasting time. The decreases in the content of the two components were observed more in oven roasting. In electronic tongue analysis, green bean extract had a relatively higher bitterness, sweetness, and sourness than others. After the roasting process, the bitterness decreased at 10 min, however, increased after 15 min. In addition, sourness tended to decrease over time. Microwave-roasted extracts were lower shifted than those of oven-roasted extracts during each roasting process. Accordingly, higher changes of taste patterns were represented during oven-roasting processes. In electronic nose analysis, volatile alcohols and esters were abundant in the green bean extract, and thus, these components were considered as the main volatiles in the green bean. Through the roasting process, the number of volatiles has increased. In particular, pyrazines were generated in those of roasted samples, and the amounts of furans increased. These results provide basic data regarding the chemosensory components of Yellow Bourbon and may be utilized to optimize the roasting conditions. • Chemical sensory properties of microwave- or oven-roasted coffee were studied. • Electronic tongue quantified five basic tastes in coffees roasted by microwave and oven. • Total 75 volatile compounds were identified using electronic nose. • Principal component analysis segregated coffee sample clusters with different thermal processing. [ABSTRACT FROM AUTHOR]

An electronic nose (E-nose) and an electronic tongue (E-tongue) have been used to characterise strawberry juices based on different processes (i.e. Microwave Pasteurisation, Steam Blanching, High Temperature Short Time Pasteurisation, Frozen-Thawed, and Freshly Squeezed). Quality parameters (vitamin C, pH, total soluble solid, total acid and sugar/acid ratio) were detected by traditional measuring methods. For qualitative discrimination, E-tongue system reached higher accuracy than E-nose did, and lower than the simultaneous utilisation. For quantitative prediction, E-tongue system had better performance ( R 2 ranged from 0.7294 to 0.8622 for the calibration, and R 2 ranged from 0.7362 to 0.9527 for the validation) than E-nose did ( R 2 ranged from 0.5344 to 0.8741 for the calibration, and R 2 ranged from 0.4444 to 0.7258 for the validation), and worse than the simultaneous utilisation ( R 2 ranged from 0.9627 to 0.9834 for the calibration, and R 2 ranged from 0.8553 to 0.8959 for the validation). Either E-nose or E-tongue was suited to classify strawberry juice, but was insufficient to predict the values of quality parameters (vitamin C, pH, total soluble solid, total acid, and sugar/acid ratio). This work indicates that the simultaneous utilisation of E-nose and E-tongue can discriminate processed juices and predict juice quality parameters successfully for the food industry. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of different sugar smoking times on the flavour profiles of chicken drumsticks using an electronic nose (E-nose), electronic tongue (E-tongue), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS). The moisture content, water activity, pH, and L *-value decreased from 71.26% to 65.23%, 0.987 to 0.979, 6.66 to 5.36, and 61.84 to 52.34, respectively (P < 0.05). The a *-value and b *-value increased from 4.96 to 9.65 and 16.61 to 26.45, respectively (P < 0.05) with the increase in smoking times. Seventy-five volatile compounds were identified, and 18 volatile compounds were identified as key odour compounds and among them seven key volatile compounds with variable importance in projection (VIP) > 1 were detected. Principal component analysis of E-nose, E-tongue, and HS-SPME/GC-MS indicated that 3-, 4-, and 5-min smoking samples had similar odour and taste profiles. Sensory analysis indicated that the 4-min sample had increased overall acceptability. The correlation analysis of E-nose and key volatile compounds with odour activity value > 1 and VIP >1 confirmed that W1C, W3C, and W5C sensors were sensitive to aromatic compounds, and W2S sensor was sensitive to ketones. These results may provide guidance for smoked chicken producers to reasonably control flavour formation. • A total of 75 volatile compounds were detected in smoked chicken drumsticks. • Eighteen key volatile compounds were identified. • The 3-, 4-, and 5-min smoked samples had similar odour and taste profiles. • The 4-min smoked chicken drumsticks had increased sensory acceptability. [ABSTRACT FROM AUTHOR]