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A study carried out to find out the acceptability of frozen broiler meat under different packaging methods (aerobic and vacuum) and commercial storage conditions (-12°C, -18°C, and -24°C) for 12 months. The appearance/color, flavor, juiciness, tenderness, and overall acceptability scores of the variables such as overall storage period, overall packaging (aerobic and vacuum), and overall storage temperature (-12°C, -18°C, and -24°C) range up to 12 months exhibited a significant variation (P < 0.01) among the stored meat samples. The overall mean for overall acceptability of the frozen meat samples at the 1st and 12th months was 7.59 and 6.82, respectively, and found a significant difference (P < 0.01) among them. A higher overall acceptability score of the frozen meat samples was noticed in the 1st month (7.59) and lower score was in the 12th month (6.82). The overall storage temperature range of the overall acceptability score was 7.15 (-12°C), 7.36 (-18°C), and 7.56 (-24°C) and noticed a significant difference (P < 0.01) among the samples. Therefore, the aerobic and vacuum packaging of frozen meat samples influenced the b value till 12 months of storage. The overall storage temperature mean b value for the temperature range (-12°C, -18°C, and -24°C) noticed a significant difference (P < 0.01) among the samples. [ABSTRACT FROM AUTHOR]

Production of alternative red meats such as bison, elk, horse and kangaroo, offer both economic opportunities and nutritional benefits but is still a niche market due to both demand and supply limitations. The review was aimed at providing a comprehensive summary of sensory and consumer-related factors influencing consumption of these meats. Flavor is the key sensory attribute distinguishing these meats from conventional red meat and driving acceptance. Undesirable sensory attributes, lack of culinary knowledge, high price, seasonal availability, and safety concerns were major deterrents to consumption. Consumption was influenced by socio-demographic factors of gender, age, income, and education level. [ABSTRACT FROM AUTHOR]

The scope of the study was the evaluation of the selected physicochemical (O2 and CO2 contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% w/w) during a cold storage period of 6 months (4 ± 2 °C). The length of the cold storage period did not influence the values of dissolved O2 and CO2, bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented "very good" sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer. [ABSTRACT FROM AUTHOR]

The effects of dietary Origanum syriacum L. and Teucrium polium L., alone and in combination, on the quality and stability of raw broiler meat were evaluated. Broilers (N=140) were reared for 21 days, divided into five groups under completely randomized design receiving one of five dietary treatments (w/w): 1) Control, 2) 1.5% germander (GER), 3) 2.5% oregano (ORE), 4) 1.5% ORE combined with 2.5% GER (CM), 5) 0.02% butylated hydroxyanisole (BHA). Meat was stored under refrigeration at 4 °C for up to 7 days, and analyzed for thiobarbituric acid-reactive substances (TBARS), protein oxidation, and CIE color values at 0, 4, and 7 days. A similar procedure was used for sensory evaluation and other quality measurements. Both CM and ORE treatments had the significant effect (P = 0.05) on decreasing TBARS values. In addition, CM treatment had the greatest anti-carbonyl effect and exhibited the greatest stabilizing effect on L* values at day 7. CM and ORE treatments were also best able to maintain a* values. The preservative effect of ORE and CM was significantly higher (P = 0.05), retarding the development of off-odor and rancidity. In conclusion, the current CM level still needs further investigation to be recommended as a commercial additive. [ABSTRACT FROM AUTHOR]

Sensory experiences that include vision, hearing, touching, smelling and tasting are important parameters that enable people to trade effectively in retail stores. In this study, based on multisensory attributes the evaluation of customer satisfaction is considered using fuzzy set theory and conjoint analysis. Fuzzy set theory is one of the best methodologies for describing the meaning of linguistic values that express customer preferences. However, there may be different customer and expert opinions in the evaluation of preferences by expressing linguistic values. In the paper, a type-2 fuzzy set is used to handle these uncertainties. This paper proposes the combination of type-2 fuzzy sets and conjoint analysis in order to evaluate customer satisfaction using customer opinions about sensory variables such as sight, sound, taste, touch and smell when purchasing goods in retail stores. For this purpose, using statistical survey results and type-2 fuzzy sets the customer satisfaction degrees were determined. The methodology used for the determination of customer satisfaction is based on conjoint analysis that uses the similarity measure to determine the closest opinions of the customers and experts for the evaluation of customer satisfaction degrees. The obtained experimental results indicate the efficiency of the presented approach in the determination of customer satisfaction in retail markets. [ABSTRACT FROM AUTHOR]

The aim of this study was to characterise milk fat from whey butter and to identify potential differences between whey butter (WB) and sweet cream butter (milk butter – MB). The fatty acid (FA) profile, thermal properties, colour parameters, texture properties, and sensory attributes of MB and WB were compared. The values of texture properties (firmness, brittleness, and cohesiveness) and colour parameters (values of b* and the yellowness index) of WB were lower than MB. The sensory analysis showed lower values of consistency descriptors (firmness, brittleness, cohesiveness), a less intense nutty and milky aroma, and a more intense cheesy aroma and taste in WB than in MB. WB was more abundant in monounsaturated, polyunsaturated, and long-chain FAs, including C18:0, C18:1 Σt, C18:1 Σc, C18:2, C18:3, and C18:2 c9, t11, and it was less abundant in saturated and mediumchain FAs, including C10:0, C12:0, C14:0, C14:1, C15:0, C16:0, and C16:1, relative to MB. Water content (MB vs WB and the corresponding fats) and thermal history (single vs repeated heating and cooling treatments) affected differential scanning calorimetry curves and phase transition peaks. The principal component analysis revealed that the FA profile influenced the crystallisation and melting peaks of MB fat (MBF) and WB fat (WBF). WBF crystallisation occurred at a lower temperature, was characterised by lower enthalpy, and proceeded more rapidly than MBF crystallisation. Various fat fractions had different melting characteristics, and most WBF fractions were characterised by lower melting enthalpy and a smaller maximum difference in heat flow than MBF. Whey butter and milk butter differed in physicochemical properties and sensory attributes, and their thermal profiles depended on the FA profile, water content, and thermal history. [ABSTRACT FROM AUTHOR]

Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These delicacies are not only consumed for their convenience and for their health benefits, as discussed in this review. Most commonly, salt and spices are added to dried fish to enhance the flavours and to decrease the water activity (aw) of the fish, which further aids the drying process. For fish to be dried effectively, the temperature, drying environment, and time need to be considered along with the butchering method used on the raw fish prior to drying. Considering the various contributing factors, several physicochemical and biochemical changes will certainly occur in the fish. In this review, the pH, water activity (aw), lipid oxidation, and colour changes in fish drying are discussed as well as the proximate composition of dried fish. With these characteristic changes in dried fish, the sensory, microbial and safety aspects of dried fish are also affected, revolving around the preferences of consumers and their health concerns, especially based on how drying is efficient in eliminating/reducing harmful microbes from the fish. Interestingly, several studies have focused on upscaling the efficiency of dried fish production to generate a safer line of dried fish products with less effort and time. An exploratory approach of the published literature was conducted to achieve the purpose of this review. This evaluation gathers important information from all available library databases from 1990 to 2022. In general, this review will benefit the fishery and food industry by enabling them to enhance the efficiency and safety of fish drying, hence minimising food waste without compromising the quality and nutritional values of dried fish. [ABSTRACT FROM AUTHOR]

A total of 116 New Zealand Pinot Noir wines from Central Otago (CO), Marlborough (MLB), and Martinborough (MTB) were analysed for colour, monomeric and total phenolics, antioxidant capacity, and tannins using colourimetric and HPLC methods. Correlations among chemical compositions and analytical techniques were examined. Additionally, a sensory study assessed wine colour and five mouthfeel attributes. Discriminant analyses revealed significant regional characteristics. CO wines displayed unique monomeric anthocyanin profiles and were perceived as softer on the palate. MLB wines showed higher residual sugar but lower colour intensity and tannin concentration. MTB wines exhibited higher colour and robust mouthfeels, linked to higher colour absorbances, polymeric pigments, and tannins. Mouthfeel attributes correlated significantly with wine total phenolics, MCP and HPLC tannin measurements, and the degree of tannin polymerisation (mDP). The combined chemical and sensory data enhanced regional differentiation, demonstrating the importance of integrating comprehensive chemical measurements with sensory evaluations for thorough wine classification., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Meat is a highly nutritious food rich in protein, fat, vitamins, and minerals. Nevertheless, chemical reactions and microorganisms might affect the quality of nutritional constituent of meat products. This study investigated the influence of adding Moringa oleifera leaves powder (MOLP) on the nutritional, technological properties, and consumer acceptability of mutton patties. Four treatments of mutton patties with 0, 0.3, 0.6, and 0.9% of MOLP were produced. The prepared patties (raw and cooked) were evaluated for quality attributes such as proximate composition, total phenolic content (TPC), cooking properties (cooking yield and cooking loss), physical characteristics (colour and water holding capacity [WHC]), thiobarbituric acid reactive substances (TBARS), pH value, and sensory quality. The incorporation of MOLP into the mutton patties significantly increased (p < 0.05) protein, fat, ash contents, TPC, pH, WHC, and cooking yield. However, moisture content, TBARS, and colour decreased. Most sensory likability scores of patty samples with up to 0.3% of MOLP were comparable to those of the control sample. Evidently, the inclusion of 0.3% of MOLP produces mutton patties with high sensory desirability.

ABSTRACT: This study is part of a series of studies on the possibility of substituting alternative protein source supplements to the diet of guinea fowl in order to improve food security in the fight against poverty on the African Continent. This study assesses the identified sensory characteristics of guinea fowl meat and consumer preferences to determine if the possible alternative supplements identified result in a product acceptable to consumers and if consumer preference was evident. Indigenous guinea fowl or selected breed (Galor animals) were fed a control diet C, a commercial diet I (diet used for guinea fowl in Côte d'Ivoire), or one of 2 experimental diets N (diet C supplemented with 15% cashew nut meal) or diet H (diet C supplemented with 15% detoxified hevea seed meal). Meat samples were assessed by 120-trained people using 18 sensory attributes. Principal component analysis (PCA) showed that meats from guinea fowl fed diet C or diet I were clearly distinguished from guinea fowl fed N or H diets and that meat of indigenous guinea fowl or Galor animals were also clearly distinguished. The results of the hierarchical group analysis showed that meat from guinea fowl fed diet H was the preferred guinea fowl meat. A first partial least squares regression PLSR1 identified the relationships between guinea fowl meat samples, their sensory attributes and consumer preference and showed that 82.6% of the sensory data of the first 2 principal components accounted for 95.5% of the preference. The PLSR2 identified the relationships between guinea fowl samples, their sensory attributes, and their biochemical characteristics and showed that the fat content of the meat determined the intensity of flavor, odor, juiciness, and tenderness of the meat. Our results showed that meat from birds fed diet H was preferred, and thus emphasized the existence of a place for the use of hevea seed meal in guinea fowl diet in Côte d'Ivoire.

It is necessary to develop products with desirable sensory properties in order to increase the acceptance of insect-based products by Western consumers. In this work, the impact of defatting on the sensory properties of cereal bars with yellow mealworm (Tenebrio molitor) larvae, in addition to the impact of different drying methods and different species (T. molitor and house cricket Acheta domesticus) were assessed. A model cereal bar incorporating oats, dried and dehydrated fruits was developed as well as four additional formulations with insect flour: defatted (Soxhlet method with ethanol) mealworm (TM_D), microwave (TM_MW) or oven dried (TM_O) mealworm and oven dried cricket (AD_O). A panel of 99 consumers rated overall liking and willingness to buy (9-point scale), and profiled the bars using a Check-All-That-Apply ballot. The bars with defatted or microwaved mealworm had similar liking and willingness to eat scores in comparison with the control bar. Conversely, bars with oven-dried insects had worse evaluations and were associated with negative attributes related to odor and flavor, which were hampered by defatting or microwave-drying. This study highlights how different processing methods can be applied in order to increase the sensory liking of insect-based products and also provides information on their sensory characterization.

Understanding the taste is the key for optimizing the palatability of bone broth rich in flavor and nutrition. This study revealed the taste profile of bone broth under different processing methods including cooking time, temperature, bone freshness and ratio of marrow-bone to mixed-bone. Taste compounds were determined by chemical analysis, taste profile was uncovered by quantitative descriptive analysis (QDA) and correlation analysis was executed. As a result, 5’-AMP (11.43∼52.08 μg/mL), 5’-IMP (3.32∼32.90 μg/mL), umami (22.19∼63.22 μg/mL) and sweet amino acids (36.93∼120.02 μg/mL) were the dominant taste compounds. Cooking temperature affected positively on umami and sweet amino acids content (4.50∼14.69 μg/mL Asp and 5.26∼16.11 μg/mL Ser). Yellowness, turbidity, consistence, meaty, marinated and fatty odors, umami taste and smoothy mouth-feel were the key indicators among bone broths with different bone ratios and had a strong correlation with physicochemical indices and taste components (p < 0.05). This study could provide flavor-oriented optimization for home cooking and industrial bone broth products.

A study was conducted to determine the effect of probiotics and thyme essential oil (TEO) as feed additives on the sensory attributes, cooking loss and the texture of broiler chicken meat. Day-old broilers Ross 308 (n=400 chicks) were randomly divided into four groups based on the feed supplement as follows: C-control, E1-probiotics 0.05%, E2-TEO 0.05% and E4-combined, probiotics 5% with TEO 5%, respectively. The fattening period was 42 days. Warner Bratzler shear force, cooking loss and the following sensory attributes (colour, odour, taste, texture, meat decomposing and overall acceptability) were tested. The obtained results of the Warner Bratzler shear force show that there was significant different (p

Freeze-drying is an excellent method for dehydration due to its benefits, including increased shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability of traditional freeze-drying systems in the food industry is still challenging owing to their prolonged drying duration, extraordinary energy usage, and high process cost. Therefore, the need to upgrade or develop conventional freeze-dryers for common or sophisticated food structures is ever-increasing. Enhancements to the freeze-drying process can significantly speed up drying and reduce energy consumption while maintaining phytochemicals, physical quality, and sensory attributes in final products. To overcome the downsides of conventional freeze-drying, hybrid freeze-drying methods were introduced with a great potential to provide food products at shorter drying durations, lower costs, and environmental friendliness while resulting in the same nutritive and sensory qualities as that of conventional freeze-drying in special circumstances. An overview of the most current improvements, adaptations, and applications of hybrid freeze-drying in food dehydration is given here. In this review, comparative studies are offered to characterize the drying process from the standpoint of chemical quality and sensory attributes. All the reviewed studies confirmed that the nutritional and sensory qualities of the end product can be retained using hybrid freeze-drying almost to the same extent as using single freeze-drying. It was also inferred that hybrid freeze-drying can surpass conventional freeze-drying and allow for obtaining dried products with characteristics typical of raw material if operating parameters are optimized based on product quality and energy usage.

Tomatoes (Solanum lycopersicum L.) are some of the most important vegetable foods worldwide. They are the second largest grown vegetable in both terms of production and consumption. Demand for tomatoes has been increasing recently due to their high content of nutritionally- acclaimed carotenoids, fibers, vitamins, and minerals, hence it has been the subject of numerous studies both in the laboratory and under field conditions. The quality of a tomato is determined by internal and external attributes, internal such as texture, sweetness, acidity, aroma, flavor, and nutritional value, and external which are appearance factors such as color, shape, size, and firmness. This review aims to investigate the chemical composition of tomato fruits and how they influence their quality. The findings of chemical composition (minor and major) components that were reported by many researchers are reviewed in this article. Also, this review focuses on the effect of tomato variety on the chemical composition of this fruit, and how these components are varied during the ripening process. In addition, chemical, physical and sensory quality factors were discussed in this review. [ABSTRACT FROM AUTHOR]

Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as "just about right" by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as "just about right" in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects. [ABSTRACT FROM AUTHOR]

Smoked-chicken Samples (36) were collected from 3 sites of smoking processes in Lomé and analyzed by conventional methods. Changes in the proximal composition and microbial germs load of chicken meat after smoking were significant (p <.05). Smoked chicken had good hygienic quality in compliance with regulations and variable water, protein, fat, and mineral contents. Their water activity (0.967 ± 0.011) indicated a highly perishable product with low storability. Low levels of total phenols suggested a light smoking product while Polycyclic Aromatics Hydrocarbons content (> maximum level allowed) pose a health risk. Smoked chickens overall acceptability was over 6 on a 9-point scale, but the seasoned and pre-cooked ones had the highest water loss rates and obtained the highest preference scores. Attributes "not tender enough," "not spicy enough," and "not salty enough" reduced the preference score by 1 to 2 points and should be considered in an improvement step. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the antioxidant effects of selected levels of rosemary extract (RE) on lipid oxidation, total volatiles (TV), and their sensory characteristics using chicken meat. Ground meat was prepared, including 1) Control, 2) 400 ppm (REL1), 3) 450 ppm REL2, 4) 150 ppm sodium nitrite (E-250), and 5) 14 ppm butylatedhydroxyanisole (BHA). Cooked meat patties were cooled and stored aerobically (4 °C) for 8 days. Meat patties were analyzed for lipid oxidation and TV profile at 0, 4, and 8 days of storage time. In addition, sensory attributes of cooked meat patties were evaluated for all treatments. Based on the current findings, REL2 showed the highest antioxidant effect (p < 0.05) regarding both thiobarbituric acid-reactive substances and TV during storage. Furthermore, REL2 as the superior additive, had an overall positive effect on sensory attributes. It can be concluded that REL2 was the most effective level that the meat processing industry can rely on. [ABSTRACT FROM AUTHOR]

The aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, sensorial attributes and colour of vinegar were assessed. A reduction of 1.29-log CFUmL–1 was achieved in total aerobic bacteria by applying a dose of 262.4 mJcm–2. A total of 22 volatile compounds were determined in the traditionally produced vinegar. Among bioactive compounds, only total phenolic content changed significantly during UV-C treatment while antioxidant activity, total flavonoid and ascorbic acid content was not affected. Although the characteristic pungent sensation, aromatic intensity and richness in aroma of pasteurized vinegar significantly decreased, a non-significant difference in the sensorial properties was determined in all UV-C irradiated vinegar. UV-C treatment has potential for non-thermal pasteurization of koruk vinegar compared to thermal one due to the more preservative of its fresh-like characteristics. [ABSTRACT FROM AUTHOR]

In order to assess the sunflower oil (SFO) oxidative stability that was added by the essential oils extracted from Lonicera japonica flower buds (LJEO) during deep-frying at 180 °C for 30 h, we clarified the compound/compounds of LJEO that improved the oxidative stability of SFO. The results displayed that the addition of LJEO (0.06 g/kg) could significantly restrict the elevation or the reduction in the levels of total polar compounds (TPC), thiobarbituric acid (TBA), conjugated dienes and conjugated trienes, and the values for polymer, viscosity and the color of SFO during the whole period. Meanwhile, the reduction in the sensory attributes, including flavor, taste, crispness and overall acceptability of the fried product, youtiao, was obviously restricted as well. After the bioassay-guided fractionation of LJEO and repeated deep-frying at 180 °C for 30 h, one of its chemical constituents, eugenol, was demonstrated to be the very compound that did significantly inhibit the oxidative rancidity of the SFO. Therefore, eugenol may be employed as potential effective natural antioxidants to inhibit the oxidative rancidity of SFO during its deep-frying procedures. [ABSTRACT FROM AUTHOR]

Nectarines are perishable fruits grown in Southern Europe, valued for their sensorial properties. Chilling is used in the supply chain for Northern European consumers, while Southern European consumers can access fresh, locally grown fruit or cold-stored supermarket fruit. Cold storage and fruit ripening affect texture and flavour. Here a consumer survey and hedonic testing compared the appreciation of nectarines (cv. Big Top) in Italy and at two UK sites (n = 359). Fruit was at the commercial harvest stage, or stored at 1 °C or 5 °C for seven days, then sampled after two days' (Italy and one UK site) or four days' (second UK site) ambient recovery. In the consumer survey, the most important factors involved in purchase decision were ripeness, texture, colour, taste and price. Named varieties were more important to Italian than UK respondents, whilst ripeness, price, taste, blemishes, aroma, and 'best before date' were more important in the UK. In sensory analyses, fruits at the commercial harvest stage were preferred to those stored at 1 °C. Preference for the 5 °C stored peaches depended on recovery time. Distinct clusters of peach sensorial attributes were positively or negatively linked to hedonic rating. Factors important in purchase decisions did not affect hedonic rating in the tasting. [ABSTRACT FROM AUTHOR]

There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry. [ABSTRACT FROM AUTHOR]

Simple Summary: Modern consumers often look for convenience foods that are fast and easy to prepare, such as burgers. Burgers can be made from different types of meat with various additives. Due to its high nutritional value and low calorie and fat content, rabbit meat can be used as a raw material for preparing burgers. Consumers are becoming increasingly aware of their food choices, and they tend to avoid synthetic and artificial ingredients in meat products, which can be toxic. In order to meet customer expectations, producers often replace synthetic additives with natural alternatives that extend the shelf life of meat products and enhance their taste and aroma. Garlic is widely used in the meat processing industry, and it pairs well with rabbit meat. The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic powder, ramsons powder or their combination. It was found that garlic powder and ramsons powder can be added to rabbit meat burgers to extend their shelf life and improve their sensory attributes. The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (Allium Sativum L.) powder (G), ramsons (Allium ursinum L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color parameters, microbiological quality and organoleptic properties of raw and oven-baked burgers were analyzed before and after refrigerated storage. Four meat formulations were prepared: control (C)—without additives, with the addition of G (0.35 g/100 g of meat), R (0.35 g/100 g of meat) and GR (0.35 g/100 g of meat each). The addition of GR induced an increase in pH and TBARS values in raw and oven-baked burgers. The pH of raw and oven-baked burgers was also affected by storage time (ST), and it was lower after 7 days of storage (ST7) than before storage (ST0). TBARS values were higher at ST7 only in raw burgers. The addition of R and GR decreased the values of color parameter L* (lightness) relative to G and C in raw and oven-baked burgers. The greatest changes in parameter a* (redness) were observed after the addition of R and GR, both before and after heat treatment. The values of parameter b* (yellowness) increased after the addition of R, GR (raw and oven-baked burgers) and G (raw burgers). In raw burgers, color saturation (C*) was higher in groups R and GR than in groups C and G, and the value of hue angle (h°) was lower in burgers with GR than in those with G and R. In oven-baked burgers, the values of C* and h° were lower in group GR than in the remaining treatments (C, G and R). In raw burgers, ST had no effect on the values of L*, whereas the values of parameters a*, b*, C* and h° were lower at ST7 than at ST0. In oven-baked burgers, the values of L* were higher at ST0 than at ST7, and the values of a*, b*, C* and h° were higher at ST7 than at ST0. The tested additives had no influence on the presence of off-odors in raw burgers. This parameter was affected by ST, and its value was lower at ST0 than at ST7. The appearance and overall acceptability of burgers were affected only by additives, and raw burgers containing GR received the lowest scores. After heat treatment, control burgers scored lowest for all attributes, whereas burgers with the addition of R and GR received the highest scores. The analyzed additives had no effect on the growth of Enterobacteriacea,Pseudomonas spp., lactic acid bacteria or total aerobic psychrotrophic bacteria. However, the counts of all identified bacteria increased at ST7. In conclusion, garlic powder and ramsons powder can be added to rabbit meat burgers to extend their shelf life and improve their eating quality. [ABSTRACT FROM AUTHOR]

Although there are diverse kinds of leafy vegetables in Nigeria, fluted pumpkin is one of the most consumed. However, the high perishability of its leaves has been a source of concern, of which mild processing has been suggested in the literature as a way out. Several studies have been done on the production and profitability of fluted pumpkins. However, none exist on consumers' willingness to pay (WTP) for processed fluted pumpkins based on sensory/organoleptic attributes in Nigeria. This study, therefore, fills this gap by investigating consumers' perception of processed fluted pumpkin leaves, their WTP for processed fluted pumpkin leaves and the amount they are willing to pay, and the factors affecting their WTP. Data used in the study were obtained using a set of pretested structured questionnaires in an interview schedule, and it was administered to 120 consumers in Ilorin, North-central Nigeria. Descriptive statistics and logistic regression analysis were used to analyse the data. The logistics regression checked the factors affecting the WTP for the processed leaves. The study found evidence that consumers have a high perception of the sensory/organoleptic attributes - general acceptability, texture, colour, general appearance, and aroma - of the processed fluted pumpkin leaves; with 92.3% of them willing to pay for the processed fluted pumpkin leaves while 34.2% of the consumers were willing to pay a premium which was more than the conventional price of fresh fluted pumpkin leaves. The study also revealed that the perception of consumers about the sensory attributes of the processed pumpkins and their preferences for the processed leaves positively influence their willingness to pay. This shows that there could be a market for this product. Based on the study's findings, it is therefore recommended that further studies be carried out on processed fluted pumpkins to ascertain their suitability for scaling their production for the market. [ABSTRACT FROM AUTHOR]

The aromatic and sensory profiles of monovarietal sparkling ciders made according to the modified Méthode Ancestrale or Pétillant Naturel (Pét-Nat) method were established. Three Croatian traditional apple varieties ('Božićnica', 'Bobovac', and 'Crvenka') were basic raw materials for Pét-Nat ciders in this study. The basic apple must and cider parameters were determined by applying OIV methods and nitrogenous compounds, total phenols, and color parameters were analyzed by spectrophotometer. Volatile compounds in final Pét-Nat ciders were determined by SPME-Arrow-GC/MS method and Odor Active Values (OAV) were calculated. The results show that variety significantly altered the pH value, color, aromatic and sensory profile of Pét-Nat ciders. The main contributors (OAV > 1) to the aroma of all Pét-Nat ciders were 1-hexanol, 1-propanol, (6Z)-nonen-1-ol, 1-dodecanol, hexanoic, octanoic and isovaleric acid, citronellol, ethyl hexanoate, ethyl butanoate, ethyl-9-decenoate and isoamyl acetate, eugenol and methionol. 'Božićnica' Pét-Nat was differentiated by a high concentration of 1-decanol and 4-ethylphenol, 'Bobovac' by 4-vinyl guaiacol and 'Crvenka' by 4-ethyl guaiacol. Sensory analysis showed that the highest rated overall quality was attributed to 'Crvenka' Pét-Nat cider, with the high-quality color, fruity odor ('apple','apple juice/compote', 'pineapple', and 'buttery') and well-balanced taste. This research demonstrates the possibilities in the production of natural sparkling cider from traditional Croatian apple varieties by analyzing the composition and quality of the final product for the first time. [ABSTRACT FROM AUTHOR]

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Meatballs made from fishery products such as fish, shrimp, and squid are among the popular street foods in Asia. To meet the increasing demand for these street foods, there is a need to develop/formulate new balls out of fishery products. Hence, in this study, crab balls from blue swimming crabs (Portunus pelagicus) were formulated and standardized using three formulations (meat and binder ratio): Formulation A (50:50), Formulation B (60:40), and Formulation C (70:30). Sensory attributes such as flavor, color, texture (juiciness and chewiness), and general acceptability of the three formulations were evaluated by sensory panelists. Selected formulation was further analyzed in terms of shelf-life testing and comparison with the existing commercial squid ball. Consumer testing was also done to determine the feasibility of the formulated crab ball. Results revealed that Formulations B and C received the highest overall score of sensory attributes (p<0.05). Therefore, Formulation C was chosen for further analyses. It was found that the formulated crab ball had a higher acceptability than the commercial squid ball (p<0.05). Shelf-life testing revealed that the frozen formulated crab balls could last more than 35 days due to their consistent high to moderate general acceptability scores. This study suggests that blue swimming crab (P. pelagicus) can be used as an alternative raw material for fishery meatball preparation. [ABSTRACT FROM AUTHOR]

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

Objectives: To obtain a better understanding of feeding difficulties experienced by children with autism spectrum disorder (ASD). Methodology: Parents/caregivers (n = 325) of children (3–16 years) diagnosed with ASD living in England participated in an online questionnaire investigating early feeding history, food preferences and mealtime environment. Results: The most common feeding problem was the transition from weaning foods to textured food. Food appearance mainly determined food acceptance with over half the children (n = 152) being specific about the colour of their food. Nearly 65% (n = 191) were particular about food presentation, including specific brands and food packaging. Sensory attributes and texture of food affected food acceptance. There were clear preferences for crunchy or dry foods, followed by food with a smooth consistency. Nearly 80% (n = 223) repeatedly chose the same foods from a limited range. For specific food groups, the clear favourite among the study population was refined carbohydrates (64.4%, n = 186). A large proportion of children had tactile sensitivity, where 60% (n = 176) disliked having their hands/face dirty. Over 70% (n = 205) of children disliked strong odours, indicating the importance of the sensory attributes to food and the mealtime environment. Less than 40% (n = 108) of children were seen by a dietitian and the most common concern was the limited variety of foods and dietary intake. Conclusion: The study highlighted the need for nutritional monitoring and intervention where long-term idiosyncratic feeding behaviour may contribute to nutritional deficiencies.

Investigating fish quality, nutritional content, and health risk assessment for heavy metals can provide important guidance on eating seafood and protecting human health. Accordingly, the current research aimed to assess the quality and safety of some extensively consumed fish and recognize more types of fish widely available in Egypt with reasonable costs, high nutritional values, good quality, and safe for human consumption. To achieve this goal, 100 fresh fish samples including red porgy, sardine, eel fish, grass carp, and common carp (20 from each) were taken from local fish markets in Giza and examined for chemical composition, bacteriological quality, deterioration criteria, sensory attributes, heavy metal contents, and health risk assessment. Among the examined fish, red porgy exhibited significantly higher protein and sensory scores along with significantly lower fat, bacterial count, pH, total volatile base nitrogen, and trimethylamine values in contrast to carp fish. Nevertheless, sardine and eel fish obtained the highest values of thiobarbituric acid, free fatty acid, and acid number versus red porgy. Surprisingly, the concentrations of lead in grass carp fish, mercury in all examined samples, as well as arsenic in common carp fish, were lower than the detectable limits. Despite the target hazard quotient and hazard index of all examined heavy metals being below 1 in all fish samples, it could not be confirmed that eating such fish causes acceptable non-carcinogenic health risks due to exposure from fish consumption does not account for the total daily exposure to the heavy metal from all dietary sources. Moreover, the carcinogenic risk of all examined heavy metals in fish samples was higher than 10−6 indicating a high risk of carcinogenicity which needs great efforts to be reduced to the safe limits. In conclusion, the current study provides beneficial data to Egyptian society for choosing seafood with high nutritional value, good quality, and affordable prices. • Red porgy has the highest protein level, and superior bacterial and sensory quality opposite to carp. • Non-carcinogenic health risks are < 1 and carcinogenic risk was ˃10-6 of examined heavy metals in all fish samples. • The concentrations of Pb in grass carp, Hg in all samples, and As in common carp were lower than the detectable limits. • Sardine and eel fish exhibited the lowest fat stability followed by carp fish then red porgy. • A strong positive relation between Pb & Cd and a negative relation between Cd & bacterial count was recorded. [ABSTRACT FROM AUTHOR]

On-vine drying (passérillage) was employed for Hutai No.8 table grapes with different water loss rates and that are used for winemaking to alter the qualities of wine. Results showed that on-vine drying increased sugar content, thereby elevating alcohol and glycerol contents in the resulting wine. A moderate drying treatment (D2, 18 % water loss) produced wine with optimal red color characteristics. The D2 wine contained abundant individual phenolics such as caffeic acid, salicylic acid, resveratrol, p-coumaric acid, and proanthocyanidin B1, which exhibited strong positive correlations with color parameters (a⁎ , C* ab and △ E* ab). Similar trends were observed in aroma compounds, with ethyl acetate, ethyl caproate, diethyl succinate, geraniol, linalool, 4-terpinenol, α-terpineol, and β-ionone contents showing significant increment in D2, aligning with enhanced sensory evaluations of wines. Thus, improvement of wine quality can be achieved through moderate on-vine drying (18 % water loss)，serving as a valuable reference for table grape winemaking. [Display omitted] • Increased sugar content from on-vine drying results in greater levels of glycerol and alcohol. • Wines with a moderate drying procedure (D2, 18 % water loss) had the best red color characteristics. • The highest content phenolics were found in D2, particularly in resveratrol, and so on. • D2 wine was found to have the highest concentration of most volatile aroma compounds. [ABSTRACT FROM AUTHOR]

This research sought to identify and analyse the main contributions of the work carried out on Costeño cheese and that can contribute to improving and characterizing the production system and the physicochemical, rheological and sensory characteristics of the product, which position it as one of the most important autochthonous products consumed on the Colombian Caribbean coast. The study was carried out through a documentary and technical review of the different research that has been carried out on this product. Costeño cheese is originally from the regions located in the north of Colombia, made from milk, rennet and salt as the main ingredients. It is a product that can have a consistency that ranges from soft to extra hard, depending on the type of cheese (amasado or picado) and its production process; which has a color that goes from white to cream, depending on its fat content, with a grainy to smooth texture and good nutritional characteristics. [ABSTRACT FROM AUTHOR]

This study employs a multidisciplinary approach to evaluate consumers’ perceptions and acceptance of Moringa oleifera Lam. beverages, examining sensory attributes, chemical composition, and bioactivities. High-performance liquid chromatography with diode array detection (HPLC-DAD) analyses revealed significant chemovariation in phenolic compositions among commercial moringa beverages. A soluble moringa powder drink exhibited the greatest concentrations of phenolic and flavonoid compounds, along with powerful antioxidant capacity powers assessed with ABTS•+, DPPH•, FRAP assays, •NO, and H2O2 scavenging activities. However, this sample was the least preferred and presented high Cd levels, exceeding WHO-acceptable values of 0.3 mg/kg. Sensory testing indicated that sweet and floral flavors contributed to beverages being liked, while green, grass, herbal flavors, sour, bitter, and precipitate presence were considered unfavorable sensory attributes. Health claims positively influenced acceptance, particularly among women. Consumers associated feelings of health, wellness, relaxation, and leisure with moringa beverages. During purchase, the most observed information included the ingredient list, health benefits, and type/flavor. These findings emphasize the importance of consumer awareness in reading labels, verifying product origins, and ensuring the absence of contaminants. By understanding consumer preferences and the impact of health claims, producers can better tailor M. oleifera beverages to meet consumer expectations while maintaining safety and quality standards.

[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]

The study examined the impact of explosion puffing (EP) drying at varying pressure levels (70, 140, and 210 kPa) followed by vacuum drying for 85, 100, and 115 min on pistachio quality. EP drying significantly reduced drying time, moisture content, and water activity. Samples dried at the pressure of 210 kPa for 85 min (P3T1) had a crispy texture of the kernel (p < 0.05). EP drying decreased the density of the pistachio kernels (p < 0.05), which led to a porous structure and a more favorable texture. Peroxide value (POV) decreased at lower pressure and drying time (p < 0.05), and the lowest POV was observed at 70 kPa for 100 min (P1T2). The EP had no significant effects on the free fatty acid (FFA), dimensions, and shell splitting degree of pistachios (p < 0.05). Among the sensory attributes, the sensory scores of texture and overall acceptance were significantly higher than those of the control (p < 0.05). In general, the textural and sensory characteristics of pistachio samples and the shorter drying time (2.5 times) in the EP with the 210 kPa pressure for 85 min (P3T1) were better than the control sample and other EP treatments, and it is suggested as a new drying method for pistachio processing. • EP technology leads to increased drying rate, reduced intensity of heat treatment. • EP drying significantly reduced drying time, moisture content, and aw of pistachio. • Increasing pressure and drying time in EP chamber improved kernel crispness. • Minimum peroxide value obtained at lower pressure-time of EP process. • Sensory scores of texture and overall acceptance in EP-treated sample were superior. [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]

A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute (MMMS) from edible Pleurotus sajor-caju (PSC) mushrooms and optimize the concentration of chickpea flour (CF), beetroot extract, and canola oil. CF was used to improve the textural properties of the MMMS by mixing it with PSC mushrooms in ratios of 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0. Textural and sensory attributes suggest that PSC mushrooms to CF in a ratio of 37.5:12.5 had better textural properties, showing hardness of 2610 N and higher consumer acceptability with protein content up to 47%. Sensory analysis suggests that 5% (w/w) canola oil showed the most acceptable consumer acceptability compared to other concentrations. Color parameters indicate that 0.2% beetroot extract shows higher whiteness, less redness, and higher yellowness for both fresh and cooked MMMS. This research suggests that MMMS containing PSC, CF, canola oil, and beetroot extract could be a suitable alternative and sustainable food product which may lead to higher consumer adoption as a meat substitute.

This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were eligible studies. For fish, the most effective treatments to reduce Gram-negative and Gram-positive bacteria were UV-C at 0.5 J/cm2 + non-thermal atmospheric plasma (NTAP) for 8 min (33.83%) and 1% Verdad N6 + 0.05 J/cm2 + vacuum packaging (25.81%), respectively. An oxygen absorber with 0.102 J/cm2 was the best combined treatment, reducing lipid oxidation (65.59%), protein oxidation (48.95), color (ΔE = 4.51), and hardness changes (18.61%), in addition to a shelf-life extension of at least 2 days. For meat products, Gram-negative bacteria were more reduced by nir-infrared heating (NIR-H; 200.36 µW/cm2/nm) combined with 0.13 J/cm2 (70.82%) and 0.11 J/cm2 (52.09%). While Gram-positive bacteria by 0.13 J/cm2 with NIR-H (200.36 µW/cm2/nm), 1, 2, or 4 J/cm2 with flash pasteurization (FP) during 1.5 or 3 s, and 2 J/cm2 with FP for 0.75 s (58.89–67.77%). LAE (5%) + 0.5 J/cm2 was promising for maintaining color and texture. UV-C combined technologies seem to be a cost-effective alternative to ensure safety with little to no quality changes in fish and meat products.

[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]