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The golden color, crispy texture, and desirable aroma that consumers find desirable are crucial factors contributing to the popularity of fried foods. However, the instability and inconsistency of sensory qualities of industrial fried foods have always been difficult problems for the fried food industry, which has seriously affected the sales and industrialization process of fried foods. Therefore, it is necessary to clarify the formation mechanism and find optimizing methods for the sensory attributes of fried foods. This article reviewed the methods to optimize the three main sensory attributes of fried foods: appearance, flavor, and texture. Initially, the underlying mechanisms responsible for the formation of the sensory attributes of fried foods are reviewed. The factors influencing these processes, as well as the methods developed for controlling them, are then highlighted. This knowledge can then be used to optimize the production of fried foods with both good sensory and nutritional properties. The quality, safety, and nutritional profile of fried foods can be enhanced by gaining a better understanding of the factors that impact their physical and chemical properties during the cooking process. These factors can then be controlled to improve the sensory attributes of fried foods. Nevertheless, it is still a challenge to produce fried foods with good sensory attributes while also ensuring their safety and nutritional property, and more research is needed in this area. [Display omitted] • The unique sensory attributes are crucial factors of the popularity of fried foods. • The physicochemical basis of the sensory attributes of fried foods are summarized. • The factors influencing the sensory attributes of fried foods are introduced. • The methods for optimizing the sensory attributes of fried foods are emphasized. • The challenges and prospects of optimizing the sensory attributes are discussed. [ABSTRACT FROM AUTHOR]

The research work shows the potentiality of advanced linear and nonlinear learning algorithm techniques in the prediction of apples texture sensory attributes as "hardness", "crunchiness", "flouriness", "fibrousness", and "graininess". Starting from the information contained in the entire mechanical and acoustic curves acquired during samples compression test, the prediction performances of five different statistical tools as Partial Least Squares regression (PLS), Multilayer Perceptron (MLP), Support Vector Regression (SVR) and Gaussian Process Regression (GPR) are shown and discussed. All Predictive models validations evidence best accuracies for texture sensory attributes "hardness" and "crunchiness" and in general for GPR learning algorithm. By combining mechanical and acoustic profiles, 5-fold cross validations produce values of coefficient of determination R2 up to 0.885 (GPR) and 0.840 (GPR), respectively for "hardness" and "crunchiness". These results, comparable to those obtained by considering a large number of mechanical and acoustic parameters extracted from acquired profiles as predictive factors, evidence a new and reliable way for the prediction of texture sensory attributes of apples. The proposed approach can overcome the necessity to define, in advance, number and type of features to be calculated from instrumental texture profiles and can be easily implemented in an automatic process. • Entire compression test curves are used to predict apple texture. • Gaussian Process Regression perform better in modelling apple texture attributes. • Hardness and crunchiness are well predicted from mechanical and acoustic data. [ABSTRACT FROM AUTHOR]

[Display omitted] • The disruptive potential of novel 3D printed plant-based meat analogs is assessed. • Promising protein-rich, lipid-rich, and blood-mimicking inks are discussed. • The printing conditions, rheological properties, post-printing treatments, and sensory attributes of the inks are summarized. • Nutrition, food safety, and economic perspectives are addressed. • Remaining challenges, prospects, and opportunities are highlighted. The emergence of innovative plant-based meat analogs, replicating the flavor, texture, and appearance of animal meat cuts, is deemed crucial for sustainably feeding a growing population while mitigating the environmental impact associated with livestock farming. Multi-material 3D food printing (MM3DFP) has been proposed as a potentially disruptive technology for manufacturing the next generation of plant-based meat analogs. This article provides a comprehensive review of the state of the art, addressing various aspects of 3D printing in the realm of plant-based meat. The disruptive potential of printed meat analogs is discussed with particular emphasis on protein-rich, lipid-rich, and blood-mimicking food inks. The printing parameters, printing requirements, and rheological properties at the different printing stages are addressed in detail. As food rheology plays a key role in the printing process, an appraisal of this subject is performed. Post-printing treatments are assessed based on the extent of improvement in the quality of 3D-printed plant-based meat analogs. The meat-mimicking potential is revealed through sensory attributes, such as texture and flavor. Furthermore, there has been limited research into food safety and nutrition. Economically, the 3D printing of plant-based meat analogs demonstrates significant market potential, contingent upon innovative decision-making strategies and supportive policies to enhance consumer acceptance. This review examines the current limitations of this technology and highlights opportunities for future developments. [ABSTRACT FROM AUTHOR]

• Preferences of tomato consumers in Europe are segmented in 5 sensory ideotypes. • Different sensory expectations are found in renowned tomato landraces. • Breeding programs should target specific sensory ideotypes. Tomato consumer liking results from the interaction between the fruit's characteristics and human senses, shaped by diversity among consumers regarding physiology, culture and past consumption experiences. Rather than a unique preference, consumers can be segmented into different sensory clusters (sensoclusters). This study investigates European consumer preferences for general-supermarket tomatoes and compares them with preferences for renowned landraces in local markets. Based on the results of two focus groups, online surveys were designed to collect consumer preferences related to fruit external and internal appearance, ripening stage, odor, flavor and texture attributes. Preferences obtained from 2333 consumers revealed the existence of different sensoclusters. For the General Survey five sensoclusters were identified, and according to the sensory attributes enriched in each the profiles "tasty tomato" (22.9% of the surveyed population), "cherry-sweet tomato" (11.3%), "light-flavor tomato" (21.6%), "beefsteak-tomato" (31.2%), and "unripen tomato" (12.0%) were described. The most discriminant sensory attributes were the ripening stage, taste intensity, sweetness, typical tomato odor, hollowness, juiciness, and skin perception. General consumer preferences were also identified, such as the preference for fruits with calyx (75.4%), uniform green shoulder (73.1%), and medium sweetness (64.9%). For Bulgarian Oxheart and Valenciano landraces we identified three and two sensoclusters, respectively, indicating the need to diversify breeding efforts to meet consumers' expectations. By contrast, Montserrat landrace consumers are mostly included in a single sensocluster. Sensoclusters presented in this work can be translated in sensory ideotypes for plant breeding programs, with the aim of targeting specific consumer segments. [ABSTRACT FROM AUTHOR]

Building on the success of traditional fermented foods, the coffee industry has experienced a surge in research on the use of yeast in coffee bean fermentation. As the coffee industry continually seeks innovative approaches, it becomes crucial to understand the nuances of yeast's impact on coffee quality. This review explores the transformative impact of yeast on coffee fermentation and product quality. By investigating traditional (wet and dry processing) and emerging techniques (carbonic maceration and induced fermentation), it aims to understand how yeast selection and fermentation methods affect coffee's flavor, aroma, and quality. Additionally, this review provides critical discussions on underexplored topics, such as optimal storage conditions and health properties of fermented coffee, as well as regulatory, safety, and environmental concerns, offering a complete view of yeast's role in enhancing coffee's market appeal and quality. Based on criteria such as pectinolytic activity, stress tolerance, and aroma production, Saccharomyces cerevisiae and Pichia fermentans are the most studied yeasts affecting coffee quality. Their impact on the chemical of coffee is evident through the accumulation of aroma-enhancing compounds, such as alcohols, aldehydes, organic acids, esters, ketones, and terpenoids. Recent protocols involving co-inoculation between distinct yeast groups and lactic acid bacteria have emerged, exhibiting metabolic synergism and producing coffees with heightened body perception, improved aroma, and enhanced acidity. However, ongoing research is needed to explore novel fermentation systems, storage methods, and sustainable yeast biomass disposal practices, ensuring a more efficient and sustainable future for the coffee market. • Yeast fermentation enhances coffee flavor by producing unique aroma compounds. • Saccharomyces and Pichia have a strong potential to diversify coffee sensory profile. • Co-inoculation with lactic acid bacteria enriches coffee's body, acidity, and aroma. • Yeast fermentation can reduce harmful compounds, boosting coffee's health benefits. • Further research is needed on yeast selection and the optimal storage of fermented beans. [ABSTRACT FROM AUTHOR]

[Display omitted] • Meatless ham alternatives were associated with a "artificial" and "unappealing" appearance. • Dominance of sweetness in meatless ham comparable to "saltiness" in conventional counterparts. • Nitrite-free cooked ham had a similar sensory profile to its conventional counterparts. • TDS, PN and UFP proved as useful tools for innovative meat products characterisation. • Differences between whole muscle and formed samples were prominent. The cooked ham market is expanding with nitrite-free and meatless alternatives gaining traction as leading trends. An understanding of the attributes that influence the sensory quality of cooked ham is crucial for developing healthier and environmentally sustainable products. The primary aim of this study was to investigate how the removal of nitrites and the use of meatless ingredients affect the sensory characteristics of cooked ham currently available in the Irish market. Sensory evaluation of selected cooked hams (n = 8), including alternatives without nitrites or based on mycoprotein (meatless), was conducted using Temporal Dominance of Sensations (TDS) for in mouth processing and Partial Napping (PN) with Ultra-Flash Profiling (UFP) for the appearance, by a trained sensory panel (n = 9). The nitrite-free cooked ham displayed a similar temporal sensory profile and appearance to the products of the same category, highlighting the opportunity for more nitrite-free products to enter the market. The meatless product was dominated by a "smoky" flavour, which was perceived as "artificial". Meatless ham had a more distinct appearance than the meat-based products and was associated with attributes such as "fake", "artificial colour" and "unappealing". In general, results revealed distinct differences between whole-muscle and sectioned and formed cooked ham products in terms of texture, flavour, and appearance. PN and UFP grouped whole-muscle cooked hams together, which were associated with terms "natural-looking", "better quality" and "healthier", while sectioned and formed cooked hams were perceived as "cheap" and "artificial". The results of this study contribute to a better understanding of the sensory attributes of cooked ham products emphasising the challenges related to novel formulations, and offers valuable insights for the development of healthier and more sustainable meat products within the food industry. [ABSTRACT FROM AUTHOR]

This study examines the feasibility of replacing SO 2 in a New Zealand Sauvignon Blanc wine with a green tea extract. The treatments included the control with no preservatives (C), the addition of green tea extract at 0.1 and 0.2 g/L (T1 and T2), and an SO 2 treatment at 50 mg/L (T3). Five monomeric phenolic compounds were detected in the green tea extract used for the experiment, and their concentrations ranged in the order (−)-epigallocatechin gallate > (−)-epigallocatechin > (−)-epicatechin > (−)-epicatechin gallate > gallic acid. At the studied addition rates, these green tea-derived phenolic compounds contributed to ∼70% of the antioxidant capacity (ABTS), ∼71% of the total phenolic index (TPI), and ∼ 84% of tannin concentration (MCPT) of the extract dissolved in a model wine solution. Among wine treatments, T1 and T2 significantly increased the wine's colour absorbance at 420 nm, MCPT, gallic acid and total monomeric phenolic content. TPI and ABTS were significantly higher in wines with preservatives (i.e., T2 > T1 ≅ T3 > C, p < 0.05). These variations were observed both two weeks after the treatments and again after five months of wine aging. Additionally, an accelerated browning test and a quantitative sensory analysis of wine colour and mouthfeel attributes were performed after 5 months of wine aging. When exposed to excessive oxygen and high temperature (50 °C), T1 and T2 exhibited ∼29% and 24% higher browning capacity than the control, whereas T3 reduced the wine's browning capacity by ∼20%. Nonetheless, the results from sensory analysis did not show significant variations between the treatments. Thus, using green tea extract to replace SO 2 at wine bottling appears to be a viable option, without inducing a negative impact on the perceptible colour and mouthfeel attributes of Sauvignon Blanc wine. • Green tea extract was used to replace SO 2 in Sauvignon Blanc winemaking. • Green tea treatment increased wine antioxidant capacity and tannin concentration. • Green tea treatment increased wine colour and accelerated browning capacity. • Traditional SO 2 treatment significantly reduced wine accelerated browning capacity. • Green tea treatment did not negatively impact wine colour and mouthfeel attributes. [ABSTRACT FROM AUTHOR]

• Fermentation with sequential inoculation influence the sensorial perception of coffee. • Coffee fermentation with sequential inoculation increase acidity of the beverage. • The time of coffee fermentation influences the chemical composition. This study has innovative aspects related to the use of sequential inoculation technique in the coffee bean fermentation process: the inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae , in the fermentation of coffee fruit for the production of specialty natural coffees. The objective was to evaluate the effect of this technique and of the total fermentation time on the sensory attributes of the coffee beverage and on the organic acid profile, bioactive compounds, and fatty acid profile of the beans. The fermentation of coffee fruit with sequential inoculation resulted in greater acidity of the beverage and contributed to increases of up to 2 points in coffee fermented. The total fermentation time was directly related to the organic acid content, and the longer the total fermentation time was, the greater the organic acid content. The fatty acid content and bioactive compound content showed little variation among treatments. [ABSTRACT FROM AUTHOR]

[Display omitted] • NZ plant-based meat-alternatives were profiled for sensory and affective descriptors Wide variation was found in perceived sensory characteristics and similarity to meat. • Meat flavour was the most important driver for liking. • Liking closely correlated with perceived similarity to meat. • Wholefoods-based PBMAs will require extensive development to achieve acceptance. Plant-based meat alternatives (PBMAs) are increasingly popular and may contribute towards reduction of negative environmental impacts associated with the meat industry. Inferior sensory characteristics of PBMAs, compared to conventional meat products, remain a barrier for uptake of these products. This study aimed to profile a wide range of PBMAs for perceived similarity to meat, consumer liking, emotional response and sensory experience, and to determine consumer drivers of liking for this product category. Twenty-one PBMAs, spanning a broad range of product types (burger patties, sausages, meatball alternatives, chicken/beef pieces, bacon alternative, turkey roast alternative) and main protein ingredients (extruded plant proteins, tofu, or legumes/vegetables) representative of PBMAs available to Aotearoa New Zealand consumers, were tasted and evaluated by 140 Aotearoa New Zealand residents. Samples ranged widely in their perceived similarity to meat (median value range: 1.0–4.0 on a 5-point-scale) and overall liking ratings (mean ± SD, range: 35.1 ± 1.2––77.7 ± 17.4 on a 100-point hedonic scale). Overall liking ratings were driven mostly by liking for flavour, followed by texture, and less so by appearance. Sensorially, sample differentiation was mostly associated with variation in meat-related flavours and textures, or vegetable-related attributes. Notably meat flavour was the main driver of liking, and a very strong relationship (r = 0.92) was observed between perceived similarity to meat and overall sample liking ratings. Meat-like samples were also associated with positive emotional terms, whereas samples made from wholefoods were associated with negative emotional terms. Textural terms ('gluey/slimy', 'pasty/doughy') associated with wholefood products were also negative drivers for liking, and should be avoided in future PBMA products. In conclusion, the general population maintains a strong preference for PBMAs that are similar to meat, validating ongoing efforts to improve the meat-like properties of new and emerging products. PBMAs made from wholefoods require extensive product development to achieve consumer satisfaction across the category. [ABSTRACT FROM AUTHOR]

• Cinnamaldehyde-nanostructured lipid carriers and nanoemulsion reduced nitrite in sausage. • Nanoemulsion and NE + nitrite indicated the lowest oxidative and microbial features. • CA/NLC/NE + nitrite indicated better color quality and higher oxymyoglobin content. • NE and NLC (+nitrite) were favored by the panelists in terms of color and flavor. This study aimed to produce cinnamaldehyde (CA)-loaded nanostructured lipid carriers (NLC) and nanoemulsion (NE) to replace nitrite in sausage. The NLC and NE droplet sizes were 132 and 116 nm with encapsulation efficiency of 98 and 96 %, respectively. In in vitro antimicrobial assessment, the free CA and NE showed higher microbial activity against S. aureus and E. coli than NLC. Meanwhile, NE showed a faster release profile for CA than NLC. Among the samples, NE and NE + nitrite indicated the lowest peroxide value (3.7 ± 0.1), TVBN amount (8.6 ± 0.2), acidity (0.3 ± 0.02), microbial quality (against E. coli , C. perfringens , lactic acid bacteria, psychrophilic bacteria, total mold and yeast, and total viable counts), and sensory attribute, while the NE + nitrite sample exhibited better color properties and higher oxymyoglobin content (5–10 % higher). Therefore, NE + nitrite can be the best choice due to supporting the different quality parameters of sausage. [ABSTRACT FROM AUTHOR]

Neo-formed contaminants (NFCs) occurrence in coffee, a highly consumed beverage worldwide, has raised concern among different food safety agencies because a high intake of these toxic compounds may represent a long-term risk for the consumer health. The mechanisms responsible of NFCs formation in roasted coffee also trigger the generation of its desirable aroma and flavor characteristics. Hence their mitigation in coffee beverage while preserving these organoleptic properties represent a food safety challenge. This article performs a systematic review of the different strategies proposed for the NFCs mitigation in roasted coffee considering their effect on the bioactive compounds content and the sensory characteristics of the final product. The mechanisms of NFCs formation are addressed as the main axis for the rational design of technologies for their mitigation. Available technologies for decreasing the NFCs (acrylamide, furfuryl alcohol, furan and 5-hydroxymethylfulfural) levels in roasted coffee were grouped in two main categories: (i) mitigation (before or during roasting) and (ii) reduction (after roasting). The understanding of the mechanisms responsible of NFCs formation allowed to establish different alternatives for their mitigation in roasted coffee. However, the greatest challenge still lies in guaranteeing a final product low in NFCs with desirable sensory and bioactive characteristics. The rational design of strategies that decrease the occurrence NFCs in roasted coffee without affecting its nutritional and sensory quality must consider the inclusion of pre-roasting stages such as fermentation and drying into the mitigation technology. • NFCs control technologies in coffee can be grouped into mitigation and reduction. • The NFCs mitigation in coffee needs a global approach, not in a particular way. • Pre-roasting stages such as fermentation can be key to mitigate NFCs in coffee. • Some technologies mitigate NFCs of coffee affecting their sensory properties. [ABSTRACT FROM AUTHOR]

UV-C light is a promising non-thermal preservation technology for fish industries due to its ease and low-cost regarding installation and maintenance. Moreover, this technology can ensure food safety and extend the fish's shelf life without adverse effects of physicochemical and sensory characteristics when adequate doses are applied. However, these aspects are the main gap in literature and challenge for industrial application. In this context, this study aimed to propose UV-C doses for application in fishery industries based on evaluation of their effects on pathogens reduction and overall quality parameters in fish stored at 4 ± 1 °C for 6 ± 2 days. A systematic literature search, restricted to English research articles from 2000 to 2020, was performed in four databases (Science Direct, Web of Science, Scopus, and PubMed). Among retrieved articles (n = 1096), 21 were eligible for qualitative analysis, and 19 were eligible for meta-analysis. All microbial groups were reduced as UV-C dose increased. Low (0.05–0.16 J/cm2) and high (0.30–0.79 J/cm2) doses decreased the bacterial growth rate by about 10 % and 50 %, respectively, and effectively retarded overall protein degradation during storage. Lipid and protein oxidation were increased in 6 % and 7 %, and in 13 % and 20 % by low (0.05–0.16 J/cm2) and high (0.30–0.79 or about 0.30 J/cm2) doses, respectively. UV-C doses of about 0.1 J/cm2 and ranging from 0.30 to 0.79 J/cm2 improved the safety and extended the shelf life of refrigerated fish in 2 and 6 days, respectively; however, a combination with free radical scavenger agents is needed to mitigate the oxidative degradation and makes feasible the application of high UV-C doses (>0.30 J/cm2) in fishery industries. • The effect of UV-C doses on safety and quality parameters of fish were investigated. • Decontamination and oxidative degradation were enhanced in a dose-dependent manner. • UV-C radiation can promote instrumental color, texture profile and sensory changes. • UV-C of about 0.1 J/cm2 is adequate for extending fish quality in 2 days. • UV-C above 0.3 J/cm2 should be assessed in combination with free radical scavengers. [ABSTRACT FROM AUTHOR]

• Thirty-five compounds were detected in pulp and peel of breba and figs fruits. • Significant differences among Spanish cultivars were found in volatile profile. • Higher amounts of organic acids and dietary fiber appears in peel than in pulp. • Peel was richer in volatile compounds than pulp, especially in colar variety. It is currently estimated that around 50 % of fig production in Spain is not marketed and it is wasted, increasing the quantity of food loss. It is necessary to highlight that this is the first study comparing peels and pulps of breba and figs fruits to help improve the knowledge of volatile profile in four different Spanish varieties. The aim of this study was to investigate the volatile composition by HS-SPME of breba and figs (peel and pulp) of different varieties selected for their commercial relevance in Spain. In this study, 35 compounds have been detected in the different parts of breba and figs fruits. It can be said that the data presented here showed that variety affected the volatile profile in both edible (pulp) and non-edible (peel) Ficus carica L. fruit parts in both brebas and fig fruits, being Colar de Albatera which presented higher content in key volatile compounds. On the other hand, differences have also been observed between pulp and peel fruit part in each fruit: peel was richer in key volatile compounds than pulp, especially in Colar de Albatera variety. Apart from the high content of phenolic compounds and nutritive properties of the edible and non-edible part of brebas and figs, specially Colar variety, it can be concluded that this material can also increase the olfactory sensory attributes. [ABSTRACT FROM AUTHOR]

Buttermilk is a co-product of butter manufacturing, possessing techno-functional, nutritional, and functional properties. However, it is often discarded or underutilized by the dairy industry, particularly in developing countries. The objective of this study was to develop five formulations of low-fat fermented dairy beverages by varying the ratios of skim milk and buttermilk: F1 (100 % skim milk); F2 (75 % skim milk, 25 % buttermilk); F3 (50 % skim milk, 50 % buttermilk); F4 (25 % skim milk, 75 % buttermilk); and F5 (100 % buttermilk). These formulations underwent analyses for centesimal composition, pH, syneresis, water holding capacity, microbiology, rheology, and sensory evaluation. The substitution of milk with buttermilk did not impact the centesimal composition and pH ( p H ‾ = 4.48) of the beverages. Furthermore, the inclusion of 25 % buttermilk reduced whey separation by ∼3 % on the day of production and increased the water holding capacity from 58.89 % to 62.72 % of the beverages during 16 days of storage. All formulations presented non-Newtonian pseudoplastic behaviour and apparent viscosity at 50 s−1 from 0.85 to 1.17 Pa s (at 5 °C) and 0.57–0.98 Pa s (at 25 °C). F4 and F5 presented lower gel strength compared to the other treatments. Among the formulations, F3 demonstrated favorable acceptance (global impression = 7.47) and a positive inclination towards the purchase (2.27), with no significant difference from the sample containing 100 % milk (F1). However, the Rate-All-That-Apply test revealed that sensory attributes characteristics of butter, such as flavour, aroma, and greasiness, negatively affected the acceptance of beverages with higher concentrations of buttermilk (F4 and F5). Consequently, utilizing buttermilk as a partial substitute (≤50 %) for milk proved to be a viable alternative to produce nutritious, sensory-pleasing, and cost-effective food items, thereby bolstering the bio-economy in the dairy chain. • Buttermilk can be used to replace skimmed milk in the dairy beverage. • Up to 50 % of buttermilk did not change the sensory acceptance of the dairy beverage. • The use of buttermilk did not affect the rheology of the dairy beverage. • Buttermilk can be used to improve dairy sustainability in developing countries. • Buttermilk usage reduces dairy industry waste. [ABSTRACT FROM AUTHOR]

Mushroom is a well-known food valued for its pleasant taste and medicinal benefits. Commercialization of mushrooms is quite challenging due to their perishability; their chemical composition fluctuates in response to many factors such as genotype, geographical origin, pre- and postharvest handling, and processing, leading to inconsistencies in functionality. Understanding how these metabolites respond to such factors is a prerequisite to optimizing mushroom handling of mushrooms for consumer needs. This review discusses how metabolomics has enhanced our understanding of mushroom quality at the molecular level. Once translated, this basic information can address numerous challenges associated with mushroom commercialization. This study comprehensively reviews and criticizes recent metabolomics-based research on culinary mushrooms. Metabolomics is often used to explore how mushroom metabolites respond to various pre- and post-harvest handling conditions (genotype, storage condition, drying, and packaging). Using multivariate data analysis, the impact of metabolite changes on the physicochemical and organoleptic profiles (color, aroma, taste, and flavor) of various mushrooms can be clarified. Metabolomics has not yet been used optimally to link mushroom metabolite responses to their functionalities in various processed foods. [Display omitted] • Metabolomics applications to asses mushrooms' quality was reviewed. • The most studied quality parameters are aroma, color, taste, flavor, and nutrients. • Metabolomics identifies mushroom metabolite responses to various treatments. • Metabolites correlate to the desired parameters score were identified. • The right handling of mushrooms for optimum quality can be determined. [ABSTRACT FROM AUTHOR]

Chia mucilage is exuded from chia seed (Salvia hispanica) when dispersed in water. It can be used as an ingredient rich in fiber to improve the nutritional and kinetic stability of food and beverages. The effect of chia mucilage concentration on the physicochemical, rheological, and sensory properties of passion fruit nectar was evaluated. Chia mucilage was extracted and added to passion fruit nectar in different concentrations (0, 0.1, 0.2, 0.4, 0.6, and 0.8% w/w). The color, phase separation, rheology on steady state at 10 °C and 25 °C, and sensorial acceptance and descriptive tests were performed on passion fruit nectars with chia mucilage. Lower phase separation of nectar was observed with mucilage concentration increase, which was associated with rheological behavior. The mucilage use leads to nectars with increased viscosity and yield stress, reflecting the formation of a more resistant network structure with chia mucilage. However, the increase in viscosity reduced the texture acceptance scores by consumers when 0.4% or more of chia mucilage was used. The use of 0.1% and 0.2% mucilage preserved the acceptance scores and sensory properties of fruit nectar, such as fruit flavor and aroma, sweet taste, homogeneity, and shine. On the other hand, the use of 0.8% mucilage caused greater intensity of negative attributes on nectar, such as strange taste, strange flavor, viscous, cloudy, and particulate. In this way, chia mucilage can be used in different concentrations to improve stability and achieve desirable rheological, and sensory characteristics and healthy benefits according to the priority demand of consumers. • Chia mucilage reduces phase separation of fruit nectar by viscosity increase. • Pseudoplasticity of nectar increased with mucilage increment from 0.4% to 0.8%. • The rheological change of nectar by mucilage was detected in sensorial analyses. • The use of 0.1% and 0.2% mucilage preserved sensory properties of fruit nectar. • The use of 0.8% mucilage caused greater intensity of negative attributes on nectar. [ABSTRACT FROM AUTHOR]

This study investigated the transformative effects of incorporating Arabica coffee as a natural additive to improve the overall quality and the sensory properties of date seed coffee. Furthermore, the impact of the freeze-drying process was assessed to provide scientific proof of the marketability of this new product. The enrichment of arabica coffee in the (C + DS) sample led to a higher extractable yield, phenolic content, and consequently a higher antioxidant capacity compared to decaffeinated date seed coffee (DS). (C + DS) coffee showed a volatile profile similar to Arabica coffee (C). It is characterized by an abundance of pyrazines, ketones, and furans and a greater number of potent odorants than (DS) coffee, giving a positive note to the drink. Furthermore, the freeze-dried coffees (C-L) released the highest number of volatile compounds. The perception of coffee was investigated throughout the sensory analysis, which confirmed that evaluators accepted the coffee mixture both before and after freeze drying. [Display omitted] [ABSTRACT FROM AUTHOR]

Fruits and vegetables constitute an integral part of diet for humans. Quality, safety and extended shelf life are important aspects governing the availability and acceptability of both fresh and fresh-cut agricultural produce. Among various approaches to ensure the uninterrupted and safe supply of fresh/fresh-cut fruits and vegetables, edible coatings have been widely investigated to retain quality and enhance shelf-life. Continuous efforts are being made for enhancing the effectiveness of edible coatings. One of the widely employed methods is to incorporate essential oils or the compounds derived from them into edible coatings to enhance their protective nature which consequently helps to better maintain quality of fruits and vegetables and extend their shelf life. Essential oil incorporation into edible coatings may deliver both positive and negative impacts on different quality attributes of fruits and vegetables. Therefore, this review paper is a critical analysis to recapitulate the effects of using essential oil incorporated-edible coatings on fresh/fresh-cut fruits and vegetables. Among many advantageous effects, essential oils present in edible coatings are effective in reducing microbial load on fresh/fresh-cut fruits and vegetables, and act as strong antioxidants. Despite their positive effects, use of essential oils in edible coatings for fresh/fresh-cut fruits and vegetables is challenging because of the high reactivity, volatility, intense aroma and more importantly the safety concerns associated with them. Nevertheless, the literature suggests the rise in publications investigating use of essential oils in edible coatings for fresh/fresh-cut fruits and vegetables. • Edible coatings have potential to serve as carriers of active components. • Essential oils are incorporated into edible coatings to prolong the shelf life of fruits and vegetables. • Essential oils present in edible coatings reduce microbial load on fresh/fresh-cut produce. [ABSTRACT FROM AUTHOR]

This study aimed to verify the action of edible chitosan–citric acid (CHI–CA) coating to control Colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava. Chitosan was obtained from Litopenaeus vannamei shells using high temperature and short exposure times. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of CHI–CA against C. gloeosporioides were determined by macrodilutions at 28 °C/120 h in the absence/presence of CHI–CA (0–10 mg/mL). Scanning electron microscopy was used to evaluate morphological changes in the fungus. Guava slices were coated with CHI–CA (MIC) or 5 mg/mL glycerol (control). Rot incidence and physicochemical, physical, and microbiological factors were determined at 0, 3, 7, and 14 days at 24 °C and 4 °C. Chitosan presented typical structural characterization, 64% deacetylation, and a molecular weight of 1.6 × 104 g/mol. CHI–CA exhibited MIC and MFC values of 5 mg/mL and 10 mg/mL, respectively, and promoted changes in the morphology and cell surface of fungal spores. The fresh-cut guava coated with CHI–CA maintained quality parameters during storage and preserved their sensorial characteristics. Therefore, the use of CHI–CA as a coating is a promising strategy for improving postharvest quality of fresh-cut fruits. • Chitosan obtained (L. vannamei) for new method: high temperatures/very short times • Low molecular weight chitosan formed gel in 1% citric acid • Chitosan-citric acid promoted changes in the ultrastructure of C. gloeosporioides • Chitosan-citric acid coating improved the quality of fresh-cut guava along storage. • Chitosan-citric acid did not affect the sensory attributes of the fresh-cut guava. [ABSTRACT FROM AUTHOR]

The new global trends for consuming natural products rich in bioactive compounds and health-promoter phytochemicals have increased the modern consumer's interest in fruit and vegetable juices. But, the current technologies based on thermal treatments reduce the nutritional value and degrade sensory attributes of these products in relation to the fresh-like juices. Supercritical carbon dioxide (SC–CO 2) technology has emerged as a potential non-thermal technology for the inactivation of spoilage and pathogenic microorganisms and endogenous enzymes responsible for the deterioration of fruit and vegetable juices. Likewise, non-thermal SC-CO 2 processing can preserve the compounds associated with beneficial health effects besides maintaining sensory attributes. Thus, the effects of the SC-CO 2 technology on the microbial and enzymatic inactivation, nutritional compounds, physicochemical properties, sensory attributes and shelf-life of the fruit and vegetable juices are discussed. SC-CO 2 technology is a promising technique for the processing of fresh fruit and vegetable juices in a non-thermal way. SC-CO 2 processing is able to inactivate microbial and enzymatic load of plant-based juices in the temperature range of 35–55 °C and pressure range of 10–60 MPa. SC-CO 2 treated juices are sensorially similar to the fresh-like products with their nutritional value and physicochemical characteristics very close to the unprocessed juices. Under cold storage conditions, the juices stabilized by SC-CO 2 treatment achieved a microbial shelf-life of at least 20 days with quality attributes of freshly juice, depending on their processing parameters and type of juice. However, additional studies are required to perform process optimization, exploring the synergism among its main variables in the same way that economic viability studies are needed. • Supercritical carbon dioxide technology as a non-thermal process was reviewed. • Nutritional compounds, sensory attributes, and shelf-life of natural juices were discussed. • Recent advances in microbial and enzymatic inactivation were summarized. • This review highlighted advances on the non-thermal processing of plant-based juices. [ABSTRACT FROM AUTHOR]

• Lamb and sheep meat volatiles and metabolites were analyzed using GC/MS. • Partial least square (PLS) models correlated GC/MS data with sensory attributes. • Gamy and grass flavor were best explained attributes with twenty-six selected compounds. • Hypotaurine could be considered as a marker of bitterness in sheep meat. • Flavor markers discriminated animals from different production systems. The aim of this study was to use a flavoromics approach to identify key compounds responsible for sensory flavor of lamb and sheep meat. The investigation was confined to volatile compounds from adipose tissue and metabolites in lean meat using headspace-gas chromatography/mass spectrometry (HS-GC/MS) and solvent extraction-GC/MS, respectively. Partial least square regression analysis supported with variable selection were used to correlate identified compounds to sensory attributes. Several metabolites involved in energy production via Krebs cycle and Embden-Meyerhof-Parnas pathway contributed to gamy and grass flavor. Gamy flavor was strongly and positively correlated with aspartic acid, cyclo-leucine, gluconic, citric and pyruvic acid. Gluconic and pyruvic acid together with formic acid, β-caryophyllene, 3-methylphenol, 2-ethylfuran showed strong positive correlation with grass flavor. Sugars (glucose, mannose-6-phosphate and myo-inositol) were negatively correlated with gamy and grass flavor, suggesting a role in suppression of off-flavors in lamb and sheep meat. Bitter flavor was strongly correlated with hypotaurine and (E)-2-pentenal. Metallic flavor and bitterness were influenced by almost the same compounds. Acidic flavor was not explained by any compound identified, while rancidity was not detected by panelists. Finally, the flavor components describing grass and bitter flavor could be used to discriminate animals from different production systems. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of pure and encapsulated mustard essential oil (MEO) on the shelf life of mayonnaise and its ability to be an alternative for synthetic preservatives. Determination of the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) indicated higher sensitivity of Escherichia coli O157:H7 (E. coli O157:H7) (MIC: 512 ppm, MBC: 1024 ppm) than Salmonella Enteritidis (S. enteritidis) (MIC: 1024 ppm, MBC: 2048 ppm) to MEO. Mayonnaise samples, were subsequently prepared according to the determined MIC and MBC of MEO for microbial analysis and physicochemical analysis. The antimicrobial activity of MEO in mayonnaise over 40-day storage indicated that the application of free and encapsulated MEO could inhibit the growth of target bacteria. In addition, the oxidative stability of mayonnaise samples exhibited decreasing trends over the storage time. At the end of the storage, the control sample without any preservatives revealed the highest peroxide value (3.59 meq O 2 /kg of oil) whereas the sample containing 4096 ppm encapsulated MEO (2 meq O 2 /kg of oil) exhibited better oxidative stability, following t-butyl-hydroxyquinone (TBHQ) (1.84 meq O 2 /kg of oil) as commercial antioxidant. Interestingly, the application of 2048 and 4096 ppm encapsulated essential oil had no undesirable effect on overall acceptance of mayonnaise, while the application of pure MEO at the same concentrations negatively affected the color, odor, taste and overall acceptability. • Free and encapsulated mustard essential oils were added to mayonnaise samples. • Escherichia coli exhibited higher sensitivity to mustard essential oil than Salmonella enteritidis. • Mustard essential oil inhibited the bacteria growth during the storage. • The presence of 4096 ppm encapsulated mustard essential oil retarded oil oxidation. • Mayonnaise containing 4096 ppm encapsulated mustard essential oil gained superior sensory score. [ABSTRACT FROM AUTHOR]

Due to the emphasis on sustainable development and environmental protection, searching for new technologies in the production of fruit and vegetables is essential. Organic farming using natural preparations is aimed to produce healthy food, rich in nutrients that is unmodified and uncontaminated. Pepper fruit is characterized by its valuable chemical composition and dietary and taste values. The available information on the influence of natural preparations on pepper fruit is insufficient. Therefore, this study was aimed at evaluating the influence of the natural preparations and plant extracts, such as organic fertilizer - Bio-algeen S90, growth and development stimulator - Natural Crop® SL, nettle extract (fertilizer with a killing and nutritional effect) on the chemical composition, structure (image texture), and sensory quality of Devito F 1 and Sprinter F 1 pepper fruit in organic greenhouse cultivation under the conditions for organic farming. The combination of measurements of chemical properties, flesh image features, and sensory analysis for assessing the quality of pepper treated with these preparations is a great novelty of this study. The obtained results showed that the use of Bio-algeen S90 and Natural Crop® SL had an impact on the increase in the total yield compared to the control samples. Furthermore, the application of Bio-algeen S90 and Natural Crop® SL increased the content of nutrients and health-promoting compounds, such as total sugars, l -ascorbic acid, total polyphenols, and carotenoids for both pepper cultivars Devito F 1 and Sprinter F 1. The applied natural preparations had an impact on the flesh structure, which was greater for pepper Devito F 1. The selected image textures allowed for distinguishing pepper slices in terms of natural preparations with higher accuracies for Devito F 1 than Sprinter F 1. However, in the case of both cultivars, the samples treated with NaturalCrop® SL were the most different from the control. Natural preparations were not affecting significantly the sensory attributes of pepper fruit. All treated samples were characterized by high sensory quality. • The influence of the Bio-algeen S90, Natural Crop® SL, and nettle extract on pepper was examined. • The chemical properties, image parameters, and sensory attributes were determined. • The highest effect of NaturalCrop® SL on pepper fruit was confirmed. [ABSTRACT FROM AUTHOR]

This study applied an exploratory method named Parallel Factor Analysis (PARAFAC) to extract information from the sensory analysis. Scarce works use PARAFAC on sensory data in scientific literature, and three different ways for data organization and interpretation are shown here. A data set of cachaça sensory analysis showed the possibility of investigating the agreement among trained panelists, similarities between flavored cachaças and those aged in wooden barrels, and how sensory attributes are responsible for the results. Four different coffee beverage types were distinct by the roasted degree related to the beverage quality. The agreement among sensory results from the same beverage type was pointed as precision measurement at repeatability level. For cheese bread formulations with sweet potato flour, the considered attributes highlighted the formulation most acceptable for the panelists. They can help evaluate male and female preferences or the consumer's age. • Different possibilities to organize sensory data before PARAFAC. • PARAFAC is a powerful tool to obtain more interaction among results. • Results for age and gender as a bonus. [ABSTRACT FROM AUTHOR]

• Increase of roasting raised odor attributes of fried, crispy rice, smoky-burnt. • The change in odor attributes is related to the content of heterocyclic compounds. • Metabolites such as amino acids and catechins contribute to forming taste of LYT. • Variations in non-volatiles and volatiles among different LYTs were elaborated. Roasting is essential for processing large-leaf yellow tea (LYT). However, the effect of the roasting on the metabolic and sensory profiles of LYT remains unknown. Herein, the metabolomics and sensory quality of LYT at five roasting degrees were evaluated by liquid/gas chromatography mass spectrometry and quantitative descriptive analysis. A higher degree of roasting resulted in a significantly stronger crispy rice, fried rice, and smoky-burnt aroma (p < 0.05), which is closely associated with heterocyclic compound accumulation (concentrations: 6.47 ± 0.27 – 1065.00 ± 5.58 µg/g). Amino acids, catechins, flavonoid glycosides and N -ethyl-2-pyrrolidone-substituted flavan-3-ol varied with roasting degree. The enhancement of crispy-rice and burnt flavor coupled with the reduction of bitterness and astringency. Correlations analysis revealed the essential compounds responsible for roasting degree, including 2,3-diethyl-5-methylpyrazine, hexanal, isoleucine, N -ethyl-2-pyrrolidone-substituted flavan-3-ol (EPSF), and others. These findings provide a theoretical basis for improving the specific flavors of LYT. [ABSTRACT FROM AUTHOR]

Daily fibre consumption among consumers is less than the recommended amount. Hence, fibre enrichment in desserts is proposed to increase fibre intake. The objective of the research was to study the effect of orange sweet potato (OSP) puree at different levels (0%, 25%, 50% and 75%) on physicochemical and sensory acceptance of brownies. Substitution of wheat flour with OSP puree in brownies formulations significantly increased total dietary fibre in the order: 75% OSP (6.41%) > 50% OSP (5.13%) > 25% OSP (3.24%) > 0% (1.70%). Additionally, moisture, fat, and specific volume were elevated with increased amount of OSP puree. Colour of brownies was affected with decrease of lightness (L∗), redness (a∗) and most prominently in yellowness (b∗). Hardness, adhesiveness, gumminess, cohesiveness and chewiness of brownies reduced significantly with incorporation of up to 50% OSP puree, but 75% OSP puree brownies was insignificant with 50% OSP puree brownies. Springiness and resilience had more prominent impact with increased amount of OSP puree. Sensory scores of appearance and colour of enriched fibre did not differ significantly with control brownies. However, texture, flavour and overall acceptability of the brownies were most preferred for 50% and 75% OSP puree substitution. The study suggests that OSP substitution at 50% and 75% are suitable to increase fibre in brownies with little effects on the appearance and were able to improve sensory attributes. [ABSTRACT FROM AUTHOR]

Abstract In this study, the effects of high intensity ultrasound (HIU), applied after storage, on the physical, microstructural, and sensory characteristics of beef were evaluated. Samples of four beef m. Longissimus dorsi muscle were stored in vacuum at 4 °C for 0, 7 or 14 days and then ultrasonicated (40 kHz, 11 W/cm2) for 60 min. Beef stored for 7 d prior to ultrasonication displayed increased pH and luminosity, reduced redness and saturation value, higher hue angle, and variable changes in water holding capacity. Shear force of sonicated meat was lower than that of control samples at all storage times. HIU also increased the tenderness and fragmentation of meat (P < 0.05) measured by texture profile analysis. The microstructure of sonicated meat showed a visible reduction in the size of fascicles, greater interfibrillary spaces, and thinner endomysium. These effects were enhanced with the storage of meat previous to HIU treatment. Meat stored for 14 d and then treated with ultrasound was perceived to have a more intense fresh meat smell and oily flavor (P < 0.05). However, it was also perceived to be a paler grayish brown color compared to control samples stored for the same duration. Ultrasonicated meat also presented a greater intensity of metallic taste (P < 0.05) and a more tender and moist texture (P < 0.05). Overall, application of HIU of meat after meat was stored affects textural and microstructural properties and accelerates aging without negative impacts on other technological and sensory attributes. Therefore, HIU application after storage has potential as a safe method for tenderizing bovine meat when handled under the conditions in this study. [ABSTRACT FROM AUTHOR]

Abstract Bread is a common staple food in developing countries and many other regions of the world. It is an energy dense food with low micronutrient content. Micronutrient deficiency is increasing among children and pregnant women in Africa and other developing countries. In this study, bread was fortified with moringa seed powder at varying proportions (0–20%). The proximate, mineral, vitamin A content and sensory attributes of the moringa fortified bread samples were evaluated. Results of the proximate analysis showed that moringa seed powder addition significantly (p < 0.05) increased the protein (8.55–13.46%), ash (0.63–1.76%), fat (7.31–15.75%) and fibre content (0.08–0.62%) of the bread samples, while the moisture (22.90–20.01%) and carbohydrates content (57.68–46.73%) of the bread decreases. The mineral contents (Phosphorus, potassium, calcium and Iron) of the moringa fortified bread also increased significantly. Vitamin A contents of the bread samples increased by 50–74%, as the proportion of moringa seed powder increases in the flour blends. Results of the sensory evaluation indicated that the 5% moringa fortified bread was not significantly different from the bread produced from 100% wheat flour in terms of most of the quality atributes evaluated in this study. In conclusion, fortification of bread with moringa seed powder increased both the micro and macronutrient of conventional bread. In addition, the moringa fortified bread was rich in Vitamin A and also acceptable to consumers at 5% fortification level. [ABSTRACT FROM AUTHOR]

Abstract The aim of this study was to understand the relationship between rheological, tribological and sensory properties (n = 11 panellists) of hydrogels differing in hydrocolloid type, concentration and degree of inhomogeneity. Fracture properties of hydrogels containing different ratios of κ -carrageenan (κ C) and/or locust bean gum (LBG), sodium alginate (NaA), 300/1000 μm calcium alginate beads (CaA) at 1–4 wt% concentration were determined. Viscosity and friction coefficients (μ) of the hydrogel-boli after simulated oral processing were characterized. Tribology measurements were conducted in a polydimethylsiloxane ball/disc set-up with pre-adsorbed artificial salivary film at 37 °C. 'Scaling' with boli viscosity showed good agreement of observed data with the Stribeck master curve, however only in the mixed regime i.e. at intermediate values of the product of velocity and lubricant viscosity (Uη). Low μ values of gel boli in the boundary regime were largely driven by the formation of a viscous layer of bolus fragments between opposing surfaces. Fracture properties of hydrogels and boli viscosity were correlated with all chewing-related texture attributes i.e. 'firm', 'elastic', 'chewy' and 'cohesive' and inversely correlated with lubrication-related attributes 'melting' and 'pasty' (p < 0.05). On the other hand, μ of the bolus filtrate at orally relevant speeds (50 mm/s) was inversely correlated with lubrication-related attributes 'pasty' and positively with 'slippery' (p < 0.05). The lack of correlations with 'smooth' could be explained due to sample inhomogeneity and the absence of 'ball-bearing'-ability of the gel beads. A combination of initial fracture properties, boli viscosity and tribology of bolus filtrates (mixed regime) impacted the lubrication-related attribute 'salivating' (p < 0.05). Graphical abstract Image 1 Highlights • Oral processing of hydrogels was influenced by introducing structural inhomogeneity. • Correlations existed between chewing attributes and gel fracture, boli rheology. • Friction coefficient (μ) corroborated Stribeck master curve only in mixed regime. • 'Pasty' was inversely correlated with μ of bolus filtrate at orally relevant speed. • 'Salivating' correlated with initial fracture properties, boli rheology and tribology. [ABSTRACT FROM AUTHOR]

Highlights • Three juice enrichment systems were evaluated for the making of ice ciders. • Apple extraction yields (kg juice/kg apple) ranged from 7.7 to 25.1. • The cryo-extraction juices presented the lowest acidity and absorbance (420 nm). • Ciders with higher ratios between sugars, acids and polyphenols were better scored. • Cryo-extraction and exhaustion systems produce ciders with lower methanol levels. Abstract Ice cider is a special product made from apple juices enriched by freezing. In this paper, the method of obtaining the ice juices (cryo-extraction and exhaustion) and the year of harvest have been evaluated. For this purpose, a controlled raw apple mixture and an autochthonous Saccharomyces bayanus strain were used throughout the study. Both the enrichment system and the year of harvest significantly influenced the levels of total phenols, sucrose, malic acid, ethyl acetate and 2-phenylethanol. The ciders made by cryo-extraction presented the higher sugar/acidity and sugar/polyphenol ratios. These ciders were more fruity, less astringent and scored better for quality than those obtained by exhaustion. Additionally, a preliminary assay of juice enrichment by cryo-concentration is described. The corresponding ciders presented higher methanol and lower 2-phenylethanol contents than those obtained by the cryo-extraction and exhaustion methods. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Rapeseed peptide and d -xylose were used to develop Maillard reaction products. • Reaction with or without cysteine and various temperatures were considered. • High temperature promoted the formation of browning products and volatiles. • Cysteine addition was favor to generation of sulfur-containing compounds. • Furans and nitrogen oxides could be produced without cysteine. Abstract Rapeseed peptide was used to produce flavor enhancer via heating with d -xylose at various temperatures (80–140 °C) at reaction pH 7.4 for 2 h with or without l -cysteine (RXC or RX). Effects of temperatures and l -cysteine on the Maillard reaction products (MRPs) were investigated by the determinations of pH, color, free amino acids (FAA), and volatile compounds, as well as E-nose and E-tongue analyses. Partial least square regression (PLSR) method was further applied to explore the correlations. Results suggested that pH decreased more significantly in RXCs, and a more dark brown color was observed in RXs with the increase of heating temperatures. The lowest bitterness MRPs were obtained by heating at 140 °C with cysteine (RXC-140), while the highest umami and saltiness sample was found in RX-100. Bitter and umami FAAs were present in greater amounts at higher temperatures with cysteine. Furthermore, RXC showed a meat-like flavor due to the generation of sulfur-containing compounds, and more furans and nitrogen-containing compounds were detected in RX, along with a caramel-like flavor. [ABSTRACT FROM AUTHOR]

Grapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality. The effect of Torulaspora delbrueckii (654&M2/1) and Saccharomyces cerevisiae (VIN13) on phenolics and sensory attributes of Cabernet Franc wines (2012/2013) were evaluated. Spectrophotometric analysis was used to determine the phenolic content. Sensory analysis was conducted by expert tasters to evaluate the wines. ANOVA showed that polyphenols and anthocyanins were higher in M2/1 + VIN13 wines (2012/2013) than 654 + VIN13 wines. Colour, fruitiness, mouthfeel, sweetness, astringency and quality were different between treatments. 654 + VIN13 wines (2012) were higher in polyphenols, acidity, astringency and mouthfeel than M2/1 + VIN13 wines. M2/1 + VIN13 (2012/2013) had increased colour and quality than 654 + VIN13 wines. Two treatments were identified for Cabernet Franc wines; M2/1 + VIN13 and 654 + VIN13, which resulted in wines with increased colour and wines with increased mouthfeel and astringency, respectively. [ABSTRACT FROM AUTHOR]

Abstract Coffee production is the result of the relationship between local environmental conditions and coffee cultivars that grow in this place. Coffee plants develop original physico-chemical and sensory characteristics that together with the agricultural techniques practiced by growers define the terroir. The objective of this study was to describe the typicity of coffee prepared by coffee growers from seven coffee terroirs in Paraná, Brazil. The terroir categorization was based on the local latitude, longitude, altitude and annual average temperature. Coffee samples were prepared by the coffee growers according to their agricultural techniques. A multiple factor analysis (MFA) was applied to the groups of variables of the green and roasted coffee bean physico-chemical and sensory attributes. The variability in environmental conditions was sufficient to modify the green and roasted coffee bean characteristics and sensory attributes. The terroir description obtained with MFA description compared to that obtained with individual groups of variables was different among terroirs. Roasted coffee variables and sensory attributes caused the greatest differences. The individual use of these groups of variables may result in non-representative descriptions of coffee from different terroirs. Mandaguari and Ivaiporã terroirs were associated with high nitrogenous compounds content, high expansion volume and low density of roasted coffees, and the beverages showed a high turbidity and intense body. Apucarana, São Jerônimo da Serra and Ribeirão do Pinhal terroirs were associated with low lipids content, high density and low volume expansion roasted coffee, and the beverage showed intense coffee and sweet aromas and a low turbidity and body texture. In coffee from the Londrina terroir, medium nitrogenous compounds content and high sucrose and lipids contents were found. Their beverage showed a high turbidity and intense body as well as a grassy green taste and astringency. Coffee from Ribeirão Claro terroir presented high lipids and sucrose contents and low caffeine and phenolic compounds contents, and the main sensory attributes were a coffee aroma and sweet and sour tastes. In conclusion, a terroir formed by environmental conditions and agricultural techniques can produce coffee with a set of physico-chemical and sensory characteristics that define its typicity. Graphical abstract Unlabelled Image Highlights • Terroir of coffee regions was defined using coffee prepared by the producers. • A multiple factorial analysis was used to evaluate the terroir. • Green and roasted beans aspects and sensory attributes described the terroirs. • Coffee beverages from terroirs have a beverage with a typical sensorial attributes. • Environmental conditions and agricultural techniques define the coffee typicity. [ABSTRACT FROM AUTHOR]

Abstract The effect of the use of commercial feed or chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig on the microbiological counts, physicochemical parameters (pH and color), myoglobin state, lipid and protein oxidation, and sensory attributes of Longissimus dorsi muscle packaged in modified atmospheres during the refrigerated storage (28 days at 4 °C) was investigated. Also, the effect on the physicochemical parameters (pH and color), myoglobin state, lipid and protein oxidation, and sensory attributes of meat during frozen storage (180 days at −20 °C) was studied. The use of chestnuts in the finishing diet significantly increased the counts of the different microbial groups (total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, and Enterobacteriaceae) during refrigerated storage of meat. However the use of chestnuts did not affect significantly the values of pH, color parameters, percentages of the myoglobin forms, lipid and protein oxidation or sensory attributes of the meat during the refrigerated or frozen storage. The microbiological and oxidative parameters indicated an acceptable quality of meat after 28 days of refrigerated storage; however, judges found the sensory attributes modified after 12 or 20 days of storage. Highlights • The effect of the finishing diet of pigs on the shelf-life of meat was investigated. • Finishing diet of chestnuts or commercial feed were essayed. • Chestnuts diet increased the microbial counts along the refrigerated storage. • Finishing diet did not affect the shelf-life of meat refrigerated. • Shelf-life of frozen meat was also independent of the finishing diet. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of dry-aging on meat quality and microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins ( M. longissimus lumborum ) from 9 beef carcasses (USDA Select) were obtained. Each loin was cut in half yielding a total of 36 sections, which were assigned to three aging methods: wet-aging (WA); dry-aging (DA); and dry-aging in a water permeable bag (DW). DA resulted in greater shrink and trim loss compared to WA ( P  < 0.05). However, DW minimized moisture and trim loss resulting in an increase in total saleable yield up to 4%. DA samples were lowest in both aerobic/anaerobic bacteria ( P  < 0.05). DA steaks had significantly higher flavor and tenderness preferences compared to WA counterparts. Consumers determined DW to have greater juiciness compared with WA ( P  < 0.05). Our findings indicate that dry-aging could improve eating quality attributes of low marbled grass-fed beef without adversely affecting microbial characteristics. [ABSTRACT FROM AUTHOR]

Mozzarella, a stretched curd cheese obtained from buffalo or bovine milk, densely packed with saturated dairy fats, is extensively used in pizza toppings due to the desirable stretch, a vital functional attribute induced by fat-casein matrix. Besides its appreciation in foods by consumers, chronic ailments like obesity, cardiovascular diseases (CVDs), and high body cholesterol remain major health concerns associated with the regular consumption of mozzarella cheese globally. The production of mozzarella cheese with low dairy fats is the most demanded trend driven by the pizza consumer worldwide. Researchers devised many ways to produce mozzarella cheese with skimmed or low-fat milk. Still, the end product appeared with compromised textural and rheological attributes, which can significantly impair consumer acceptability. After a critical investigation, substituting dairy fats with plant or animal-based fat replacers in mozzarella cheese is considered an emerging and effective technique to obtain optimum quality end product. The understudy review offers detailed research performed in the past to determine the low-fat mozzarella cheese's structural, rheological, nutritional, and functional properties. The current study also includes a discussion encompassing the recent developments regarding producing low-fat mozzarella cheese using fat replacers sourced from plants or animals to induce or mimic fat-like properties in cheese. Moreover, the potential of fat replacers and their effect on the meltability, stretchability, adhesiveness, springiness, flavor, taste, and nutritional profile of low-fat mozzarella cheese were also determined. Incorporating fat replacers sourced from plants or animals reported good quality low-fat mozzarella cheese with enhanced textural and sensory attributes. The scientific literature provides sufficient knowledge to understand the potential of fat replacers in low-fat mozzarella cheese. At the same time, the limitation and concerns associated with the addition of fat replacers are also well explored. However, the use of advanced techniques to modify and improve the functional properties of the fat replacers required future investigation. Furthermore, using emerging methods, i.e., microgels and oleo gels, to encapsulate fat replacers can ensure long-term stability in low-fat mozzarella cheese production. However, only limited research is available, and more scientific studies are required to address the stability concerns of fat replacers. [Display omitted] • This review explores the effect of fat replacers on desirable functional attributes of low-fat MC. • The fat replacers show good potential to enhance MC functionality and rheology. • The fat replacers decrease the MC stability during processing and long-term storage. • The conjugation or combinations of different fat replacers can offer better mouthfeel and fat-like properties in low-fat MC. [ABSTRACT FROM AUTHOR]

• NSW with low pH/TDS was more suitable for brewing GT and less fermented tea. • Green tea was most susceptible to brewing water. • High pH/TDS NSW were darker in color, less palatable and degradation of catechins. • TB was the key factor that turned the darkening of tea infusions. • TB was negatively correlated with epicatechins, especially ECG and EC. The sensory quality of tea is influenced by water quality, with natural spring water (NSW) gaining much attention for its natural and healthy qualities. The effects of NSW on the sensory attributes, physicochemical composition, and antioxidant capacity of Chinese tea were investigated. Tea brewed with pure water was the most resistant to oxidation and darkening. NSW with low total dissolved solids (TDS) was most suitable for brewing unfermented or mildly fermented teas, improving their sensory quality. The simulated green tea infusion system was used to investigate further the dramatic darkening of tea infusions in NSW. Exposure of infusions to air promoted the degradation, epimerization, and oxidative polymerization of catechins, and further formed theabrownins which darkened the tea infusions. These findings enabled tea consumers to choose the most suitable NSW for brewing Chinese teas and illustrated the darkening mechanism of tea infusion in high pH/TDS water. [ABSTRACT FROM AUTHOR]

Purpose Vegetable consumption in youth is below recommendations and strategies to increase intake at school are needed. We investigated barriers to vegetable intake at a rural public high school and evaluated whether new vegetable recipes using herbs and spices would increase liking and preference for vegetables served to adolescents at this school. Methods Before recipe development, herb and spice familiarity and barriers to vegetable intake were assessed through surveys with a sample of students, parents, and cafeteria staff at the high school. Recipes for vegetables were then developed using spice blends (including dill, coriander, cumin, etc.) uniquely formulated for each vegetable. To evaluate recipe acceptance, we assessed liking (100 mm visual analog scales) and preference (forced choice) among students ( N’s  = 96–110; aged 14–18 years) for 8 plain (oil and salt) and 8 seasoned vegetables. Liking ratings between plain and seasoned vegetables were compared with paired T- tests. Preferences were compared by chi-square tests. Results Students reported higher liking for several seasoned recipes compared to plain: broccoli ( P  = 0.02), vegetable dip ( P  < 0.0001), black beans and corn ( P  < 0.001), and cauliflower ( P  = 0.01). Students preferred the seasoned recipe to the plain for corn and peas ( P  = 0.002), broccoli ( P  = 0.02), dip ( P  < 0.0001), black beans and corn ( P  < 0.001), cauliflower ( P  < 0.0001), and green beans ( P  = 0.02). Conclusions Common herbs and spices improved liking and preference for several school lunch vegetables compared to plain varieties among rural high school students. Future research will test the impact of offering these vegetables in the school lunch program on student vegetable intake. [ABSTRACT FROM AUTHOR]

Biopolymeric coatings are effective in maintaining the chemical and sensory characteristics of fruits and vegetables because they preserve innumerable nutrients effectively for long periods of storage. Coatings based on cornstarch (3%), cassava starch (2%) and gelatin (5%) were synthesized. Beeswax (BW) was added as a hydrophobic agent in the polymeric network at different concentrations relative to the dry base of biopolymer. The biofilm containing 10% BW presented the best results in the water vapor transmission rate (WVTR) and the effect of the BW incorporation was also evaluated from surface roughness and SEM. An 80% increase in elasticity and 15% decrease in solubility indicated resistance against unfavorable environmental conditions. Physical-chemical analysis showed that its use minimized weight loss, guaranteeing adequate ripening of the fruits during 15 days in a regulated environment: 15 °C ± 2 °C, 90% ±2% RH. The sensorial attributes indicated better acceptability of these fruits, demonstrating the potential of this coating. [ABSTRACT FROM AUTHOR]

This work aims to develop a rapid analytical technique to predict beef sensory attributes using Raman spectroscopy (RS) and to investigate correlations between sensory attributes using chemometric analysis. Beef samples ( n  = 72) were obtained from young dairy bulls (Holstein-Friesian and Jersey×Holstein-Friesian) slaughtered at 15 and 19 months old. Trained sensory panel evaluation and Raman spectral data acquisition were both carried out on the same longissimus thoracis muscles after ageing for 21 days. The best prediction results were obtained using a Raman frequency range of 1300–2800 cm −1 . Prediction performance of partial least squares regression (PLSR) models developed using all samples were moderate to high for all sensory attributes (R 2 CV values of 0.50–0.84 and RMSECV values of 1.31–9.07) and were particularly high for desirable flavour attributes (R 2 CVs of 0.80–0.84, RMSECVs of 4.21–4.65). For PLSR models developed on subsets of beef samples i.e. beef of an identical age or breed type, significant improvements on prediction performances were achieved for overall sensory attributes (R 2 CVs of 0.63–0.89 and RMSECVs of 0.38–6.88 for each breed type; R 2 CVs of 0.52–0.89 and RMSECVs of 0.96–6.36 for each age group). Chemometric analysis revealed strong correlations between sensory attributes. Raman spectroscopy combined with chemometric analysis was demonstrated to have high potential as a rapid and non-destructive technique to predict the sensory quality traits of young dairy bull beef. [ABSTRACT FROM AUTHOR]

Studies suggest that consumer' acceptance of edible insects can be enhanced by processing and blending them with familiar food products. This is however, expected to result in changes in some sensory attributes. In this study, we investigated how consumers evaluate the appropriateness of sensory attributes of a common bakery product (buns) that was blended with cricket-flour i.e., cricket-flour-containing (CFC) buns. We also tested whether provision of information can modulate the sensory evaluations, personal involvement and emotions. The study is based on a field experiment involving 432 participants drawn from rural communities in Kenya. Participants were randomly assigned to 3 information treatment groups: i) Control group - received only general information, ii) Treatment 1 – received general information and information about the benefits (i.e., positive attributes), iii) Treatment 2 – received general information and information about the potential drawbacks (i.e., negative attributes). Participants evaluated the CFC buns before and after tasting using Just-About-Right (JAR) scale. Results indicate that providing product information affected sensory evaluation of the product's sensory attributes. They also indicate that actual tasting of the CFC buns improved the convergence of sensory evaluation of the attributes towards the ideal level. Results further show that CFC buns elicited more positive feelings with little differences in the emotional profiles between the information treatments, which suggests general interest in the buns. These results provide useful insights on how to enhance consumer acceptance of insect-based foods. We discuss the implications of the findings. [ABSTRACT FROM AUTHOR]

The aim of this study was to characterize dry-cured hams from four different processing methods (differences in primary leg treatment, salting and smoking phase). Volatile compounds were isolated by using headspace-solid phase microextraction and analysed by gas chromatography/mass spectrometry (GC/MS). Samples were also evaluated by sensory and physico-chemical characteristics (moisture, protein, fat and NaCl content, a w , colour). 149 volatile compounds of dry-cured hams were identified and 15 of them were quantified. Identified volatile compounds belonged to several classes of chemical: 25 aldehydes, 18 phenols, 12 alcohols, 16 terpenes, 27 aromatic hydrocarbons, 18 aliphatic hydrocarbons, 17 ketones, 9 esters and 7 acids. Most abundant volatiles in ham samples were aldehydes (34.46–49.78%). Principal component analysis showed a good separation among groups. Smoked dry-cured hams showed a higher content of phenols, aromatic hydrocarbons, and acids and were characterized by smoky aroma, while non-smoked dry-cured hams showed higher content of terpenes, ketones, alcohols, esters, aliphatic hydrocarbons and were characterized with spicy aroma. [ABSTRACT FROM AUTHOR]

Present study was aimed to evaluate the antimicrobial and antioxidant effects of different spices on rista during ambient and refrigerated (4±1 °C) conditions for storage period of 25 days. The rista treated with cumin acted as S1, clove treated as S2, cardamom treated as S3 and without spices as control (C). S1 samples exhibited higher values of DPPH (13.76% inhibition), ABTS (34.48%, inhibition), TPC (28.91 mg GAE/kg) and RP (0.53 abs. 700 nm) as compared to Control, S2 and S3 samples during ambient and refrigeration storage. The SPC (log 10 cfu) was lower in S1 (6.35) than those of S2 (6.44), S3 (l6.46) and C (7.78) samples during the refrigerated storage. S1 maintained significantly (P ≤ 0.05) lower values for TBARS (0.77 mg MDA/kg), FFA (0.21%) and POV (25.17 meqO 2 /kg) during storage at refrigerated temperature as compared to ambient storage. These results demonstrate that clove spice used in the rista are highly effective against microbial growth and lipid oxidation and show greater potential as a natural antioxidant in the product during storage. Further rista treated with spices maintained higher values for the sensory attributes throughout the storage period. [ABSTRACT FROM AUTHOR]

[Display omitted] • Coffee sensory attributes studied from nuclear magnetic resonance (1H NMR); • PLS and SVR models were used to predict six coffee attributes; • Ordered predictors selection (OPS) is feasible to select 1H NMR variables; • OPS-PLS and OPS-SVR models were the most accurate strategies. The determination of sensory attributes of coffee samples through trained cupping tasters is one of the main methodologies for coffee quality control. However, this analysis may suffer some distortions due to different ways of interpreting quality from the tasters' perspective. Thus, other, and complementary have been developed as alternative ways to determine sensory attributes. Hydrogen nuclear magnetic resonance (1H NMR) is a technique that allows the chemical study of compounds present in organic matrices. Through 1H NMR it is possible to predict a sensory attribute using chemometric methods. However, 1H NMR generates many variables per sample, making it necessary to use variable selection methods to find the most useful information. Ordered predictors selection (OPS) is a variable selection method developed to search, sort, and select the variables in order of importance. In this study, six sensory attributes from 42 coffee samples were predicted by partial least squares (PLS) and support vector regression (SVR) methods and OPS as variable selection in 1H NMR data set. The integration of areas of the 1H NMR spectra and the full data sets were also used to compare the prediction models. OPS-PLS model was the best strategy to predict aftertaste, balance, and fragrance with root mean squared error of prediction (RMSEP) of 0.24, 0.35, and 0.20, respectively. The coefficients of determination for prediction (R2 p) of these models were 0.71, 0.60, and 0.77, respectively. OPS-SVR predominated as the best strategy to predict acidity, body, and flavor with RMSEP of 0.23, 0.21, and 0.22, and R2 p of 0.89, 0.75, and 0.83, respectively. None of the models chosen as the best showed the presence of trends in residuals above 5% of significance. Variable selection by OPS can improve the prediction of regression models. [ABSTRACT FROM AUTHOR]

Although alginate has been reported to be used as an edible film and coating in food, to the best of our knowledge, this study is the first to investigate the individual effects of coatings, temperatures, storage times, as well as their interactions, on the bacterial quality, deterioration criteria, and sensory attributes of chicken drumsticks. To accomplish this, six groups of chicken drumsticks were treated with different coatings, temperatures, and storage conditions. The groups included 2 % alginate at 25 °C (Alg 25) and 50 °C (Alg 50), a mixture of 2 % alginate and 2 % LAE at 25 °C (M 25) and 50 °C (M 50), besides control untreated samples in distilled water at 25 °C (C 25) and 50 °C (C 50). The chicken drumsticks were stored at −18 °C for 3 months. The results showed that all treated chicken drumsticks induced a significant reduction in all bacterial counts, as well as a significant decrease in pH and thiobarbituric acid values, with an improvement in all sensory attributes, particularly in the M 25 and M 50 coated samples compared to the C 25 and C 50. Furthermore, exposing alginate and LAE to a temperature of 50 °C can increase their antimicrobial activity. In conclusion, the innovative combinations of LAE and alginate can be used successfully to decontaminate chicken carcasses in poultry processing plants. [Display omitted] • Exposing alginate and LAE to temperature 50 °C can intensify their action. • Addition of LAE into alginate coat could improve its antimicrobial efficacy. • Alginate-LAE mixture enhanced the sensory attributes of chicken drumsticks. • Incorporation of LAE into alginate coat could decrease their addition level. [ABSTRACT FROM AUTHOR]

Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria. The study aims to assess the influence of fermentation conditions (fermentation time and vinegar addition) on couscous Lemzeïet characteristics. Eight samples of couscous were characterized in terms of physical properties (particle size and shape distribution, color, and water sorption kinetics), microstructure, cooking quality (swelling index, disintegration degree, water holding capacity, and optimal cooking time), as well as sensory attributes (color, odor, stickiness, firmness, and overall impression). The results showed that size descriptors were similar whatever the fermentation conditions. Couscous particles were generally regular, homogeneous, spherical and non-convex, despite the effect of fermentation time on all shape descriptors except aspect ratio. Increasing fermentation time decreased yellowness, redness and increased browning index. Microstructure highlighted almost the same morphology for all samples. However, vinegar addition seems to increase inter-particle pores and decrease lipid droplets. Fermentation time increased disintegration degree, while vinegar addition caused the reverse effect as well as increasing swelling index (after 3 and 6 months of fermentation) and decreasing cooking time (after 12 months of fermentation). Sensory evaluation showed that increasing the fermentation time increased color, odor, and overall impression, and decreased stickiness. Vinegar addition increased odor and decreased color, firmness and overall impression. Fermentation conditions have an impact on couscous Lemzeïet features by modifying its physical properties, cooking quality and sensory attributes. [ABSTRACT FROM AUTHOR]

Oaxaca cheese or "quesillo" is a popular food in Mexico produced using artisanal and industrial methods. The globalization of flavors and changing consumer trends have given rise to the generation of new foods inspired by traditional foods using molecular cooking techniques. The aim of this study was to compare the dominance and intensity of sensory attributes, emotions, memories and preference for novel Oaxaca cheese products prepared by molecular cooking techniques versus traditional Oaxaca cheese. The Oaxaca cheese-based food products were prepared by molecular cooking techniques: foaming (FOA), spherification (SPH) and gelation (GEL). A total of 100 cheese consumers participated in different sensory tests that included Temporal Dominance of Sensations (TDS), intensity, emotions, memories, and liking. TDS showed that the dominant attribute in the GEL product was creamy flavor. For the FOA product, dominant attributes were creamy flavor, salty taste and milk flavor, and the sensory attributes bitter taste, whey flavor and milk flavor were dominant in the product prepared by SPH. Regarding emotions and memories, products prepared by GEL elicited in consumers seven negative memories and one emotion and three positive memories. The product prepared by SPH elicited in consumers six negative emotions and one positive emotion and memory. GEL and FOA products (with the highest sensory similarities to traditional cheese) were located in a preference region between 40 and 80% with a total of 17 consumers, whereas the SPH product was located in the lowest preference region (0–20%). • The gelation and foaming products were perceived significantly differently from the spherification product. • Products prepared by gelation and foaming techniques presented sensory characteristics similar to Oaxaca cheese. • Gelation and foaming evoked significantly more positive emotions and memories associated with liking. [ABSTRACT FROM AUTHOR]

This study was aimed at evaluating textural properties of cooked chicken breast meats obtained from 3 production systems (conventional raising, feed modification, and caponization) and determining the relationship between instrumental parameters and sensory attributes associated with the texture of capon meat. Texture of cooked breast meats was determined using 3 instrumental methods: Warner-Bratzler Shear (WBS), texture profile analysis (TPA), and uniaxial compression (UC), and sensory analysis by trained panelists. The results indicated that cooked caponized meat showed the lowest values of WBS force, shear energy, hardness, Young’s modulus of UC, and the 2 sensory attributes (firmness and number of chews) (P < 0.05). In contrast, springiness and juiciness were the highest in the caponized meat (P < 0.05), suggesting that capon meat was more tender and juicier than the others. Feedmodified chicken samples showed intermediate textural characteristics between the samples of capon and conventionally raised broiler. Pearson’s correlation revealed that WBS force, shear energy, Young’s modulus of UC, gumminess, and springiness were strongly correlated with 3 sensory attributes (firmness, number of chews, and juiciness). Partial least squares regression (PLSR) demonstrated that 72% of all sensory attributes for the first 2 PLSR components were explained by 36% of the instrumental parameters and the production systems. Loading and score plot illustrated that conventional raising contributed to a high degree of firmness and number of chews, and positively correlated with shear energy, WBS force, gumminess, hardness, and Young’s modulus. Contrarily, caponization was negatively correlated with those sensory attributes. The univariate analysis indicated that firmness and number of chews were positively correlated with all instrumental parameters, except springiness. Juiciness was positively correlated with springiness but negatively correlated with the others. The study suggested that the cooked meat of capons could be differentiated from those of broilers raised conventionally and with feed-modified diets based on textural properties. Based on the optimized simulating equation, texture of caponized breast could be explained by WBS force, shear energy, Young’s modulus, and gumminess. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of stepwise dry/wet-aging and freezing method on quality attributes of beef loins. Paired loins ( M. Longissimus lumborum ) from eight carcasses were assigned to either stepwise dry/wet-aging (carcass dry-aging for 10 days then further wet-aging for 7 days in vacuum bags) or carcass dry-aging only for 17 days. Then, each loin was divided into three sections for freezing (never-frozen, blast or cryogenic freezing). Stepwise dry/wet-aged loin had lower purge/drip loss and shear force than conventionally dry-aged loin ( P < 0.05), but similar color and sensory characteristics ( P > 0.05). The cryogenic freezing resulted in a significant decrease in shear force values and a significant improvement in water-holding capacity (WHC). These findings indicate that the stepwise dry/wet-aging coupled with cryogenic freezing could provide beneficial impacts to the local meat industry by providing equivalent quality attributes as conventional dry-aging and improving WHC of frozen/thawed meat, while reducing the time needed for dry-aging. [ABSTRACT FROM AUTHOR]

As a non-thermal food processing technology, Electron beam (E-beam) irradiation has been used to enhance microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in food industry. This study evaluated the effects of E-beam irradiation at doses killing SARS-COV-2 on qualities and sensory attributes. The results showed that irradiation caused little effect on the proximate composition, amino acid content, texture, and sensory attributes (P > 0.05). However, E-beam increased TBARS (Thiobarbituric acid reactive substances) and lowered vitamin E content in dose-dependently. Irradiation up to 10 kGy significantly decreased unsaturated fatty acid (UFA) content and inhibited the increase in TVB-N (The total volatile basic nitrogen) while reducing cohesiveness and chewiness (P < 0.05). E-beam irradiation with 7–10 kGy caused greater ΔE values (ΔE > 5) via the significant increase of b* , accompanied by big visual difference in shrimp (P < 0.05). A dose of 4 kGy E-beam irradiation was recommended without altering its physicochemical properties and sensory attributes. [ABSTRACT FROM AUTHOR]