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Summary: Sensory thresholds of hotness and pungent odour were determined from 120 chilli users. Three groups of Light (L), Moderate (M), and Heavy (H) chilli users were categorised based on their chilli consumption habits and sensitivity to hotness standard solutions. After the screening test, the users participated in 12 Alternative Forced Choice (AFC)‐sets, for each of three stimuli (capsaicin and 1‐Penten‐3‐One (1P3O) odour and dried chilli powder). The dried chilli 3‐AFC sample's concentration range was calculated to equate the same range of standard capsaicin stimuli for hotness sensation measurements. Concentrations of the three stimuli tested were in a range of (0.08–16.80 dry basis g L−1) for standardised dried chilli powder, (0.10–20.16 mg L−1) for capsaicin, and (0.01–2.04 μL L−1) for 1P3O. Heavy chilli users group threshold, as anticipated, indicated the highest average recognition level of stimuli in terms of pungency odour perceived from dried chilli (5.88 g L−1) and 1P3O (1.34 μL L−1), as well as for hotness sensation from dried chilli (7.19 g L−1) and capsaicin (12.79 mg L−1) samples. The magnitudes of heavy user's thresholds were exponentially higher than that of light users. At the recognition thresholds of oral hotness perception, the level of capsaicin presented in dried chilli sample was found to be much lower than the concentration of standard capsaicin sample. It was concluded that pungent odours and other flavours in dried chilli, increase hotness perception as compared with capsaicin stimulus. We also confirmed that 1P3O contributes to chilli pungent odour. [ABSTRACT FROM AUTHOR]

Summary: The aim of the study was to determine the effect of feeding a low and high level of microalgae (MA, high in C22:6n‐3) on the fatty acid (FA) composition and sensory attributes of beef. Thirty Charolais cross Limousin/Friesian heifers were fed one of the three diets (n = 10 per treatment): Control (no MA), low MA (LMA; inclusion rate of 15 g kg−1) or high MA (HMA; inclusion rate of 30 g kg−1) for 95 days before slaughter. Heifers fed HMA had a higher (P < 0.05) content of C20:5n‐3: eicosapentaenoic acid (EPA) and C22:6n‐3: docosahexaenoic acid (DHA) in the longissimus thoracis muscle than those receiving the Control (mean values for EPA of 0.5, 0.92, 1.20 and DHA of 0.31, 0.89 and 1.05 % of total FA for Control, LMA and HMA, respectively), and a lower n‐3 to n‐6 ratio (2.9, 1.9 and 1.6 in Control, LMA and HMA, respectively; P < 0.001). Steaks from animals fed either of the MA diets had a marginally higher (P < 0.05) ‘seaweedy flavour’ that was positively correlated with muscle C22:6n‐3 concentration. Steaks from animals fed HMA were rated as being higher (P < 0.05) in tenderness and had a lower (P < 0.05) shear force than those from Control fed animals. It is concluded that feeding microalgae at high levels can beneficially improve the health attributes of beef with only a few effects on sensory quality. [ABSTRACT FROM AUTHOR]

Pesticide residue in vegetables is a major food safety issue in Thailand. A range of vegetable products (organic/pesticide-free/ hydroponic) has emerged in Thai markets that guarantee compliance with maximum residue limits. The Government of Thailand is eager to extend the benefits of this suite of alternative vegetables to the entire population, particularly the semi-urban/rural segments that are often bypassed by such speciality products. However, little information is available to guide such an effort, particularly with regard to up-country consumer attitudes, shopping and consumption habits and willingness to pay premiums lot such produce. This research aims to fill this gap in knowledge. It reports the results of a survey of vegetable consumption and shopping habits and attitudes of 608 consumers in northeast Thailand. Willingness to pay premiums for pesticide residue limit compliant vegetables is also assessed by using a contingent valuation method, and determinants of willingness to pay are examined using an ordered probit empirical model. Results indicate that, given adequate awareness of relative risks, even up-country consumers are willing to pay market premium levels for these products, and that inadequate availability, rather than lack of demand is the constraining factor. Willingness to pay is found to increase with income, age and supermarket sourcing of vegetables. We also discuss the challenge of improving availability at mainstream outlets. [ABSTRACT FROM AUTHOR]

A battered shrimp burger, as a new value-added shrimp product, was developed by increasing the juiciness of a frozen battered shrimp burger using a mixture of hydrocolloids. The formulations of hydrocolloid mixtures containing modified tapioca starch (MTS), sodium alginate (AL), and iota-carrageenan (CA) were optimized. Juiciness measurements were defined and analyzed by 13 trained panelists. Texture Profile Analysis (TPA) as well as moisture and fat contents of the products were analyzed. The mixture of MTS and AL had an impact on moisture content and juiciness scores, while CA influenced the hardness. The product made using the optimized formulation (0.3% MTS + 0.7% AL) had a higher moisture content and juiciness scores (p<0.05), but no significant difference was found in fat content compared to the control burger (p>0.05). However, higher springiness and gumminess were found in the control burger (p<0.05), compared to that produced using optimized formulation. The hardness, fracturability, adhesiveness, and chewiness were not different (p>0.05). [ABSTRACT FROM AUTHOR]