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Summary: The use of insects as food is a hot topic today and the obtaining and comprehensive characterisation of insect meals is relevant since any scientific information represents progress towards the real use of these 'new foods'. Therefore, the objective of this study was to evaluate the chemical composition of flours obtained from Sphenarium purpurascens Ch. and Nauphoeta cinerea, identify the main components and know their functional properties and thermal profile in flours and their mixtures to establish their potential applications as ingredients in the food and feed industry. The results revealed that flours and their mixtures can be used to increase the nutritional value of foods, especially thanks to their high protein content (35%–38%); in addition, their potential uses are numerous and range from baking, snacks, drinks and meat substitutes thanks to their techno‐functional and thermal properties. Regarding the thermal profile, this study presents results above 250 °C that have not been reported before for these insects and relate to the decomposition of acetylglucosamine units and the evaporation of low molecular weight volatile products that have not been reported for the flours of these insects. This study represents an advance in terms of the use of insects, pending attention to issues such as innocuity. [ABSTRACT FROM AUTHOR]

The objective of this research was to determine the intensity and sensory dominance of habanero peppers grown in different types of soils and with different degrees of maturation. Chili samples grown in red soil (Mayan name: K'ankab lu'um) and black soil (Mayan name: Box lu'um) were evaluated in an immature state (green coloration) and intermediate ripening (green‐orange coloration) using descriptive analysis (DA) and temporal dominance of sensations (TDS). Sensory representation and classification percentage of chili peppers were evaluated using principal component analysis and discriminant factor analysis. The sensory results demonstrated that intermediate ripening chili peppers presented higher color intensities associated with pungency. Immature chili peppers were characterized by having high odor intensities. The TDS results showed that the dominant attributes were burn feeling, chili flavor, heat, and numbness. Immature chili peppers grown in black soil tend to be burn feeling dominant and chili peppers grown in red soil were characterized as chili flavor. The ripe habanero peppers were chili flavor burn feeling and heat. The correct classification percentage was 89.81%. Practical Applications: This research exposes the sensory differences of habanero peppers with different degrees of maturation and grown in different types of soils. The findings can serve as a reference for future research on the sensory characterization of pungent and for the industry dedicated to the production of habanero chili and for the gastronomy area in charge of the preparation of different dishes that use habanero chili as an ingredient. [ABSTRACT FROM AUTHOR]

Rapid urbanization and the increase in world population have led to the generation of substantial volumes of laundry wastewater. In the present research work, the efficiency of Eichhornia crassipes for the treatment of wastewater from domestic laundries was studied. It was created in a system of artificial floating islands and placed in polyethylene cells with a useful volume of 20 L of capacity, a hydraulic retention time of 21 d was established. During the treatment, the parameters of pH, electrical conductivity (EC), total dissolved solids (TDS), chemical oxygen demand (COD), and phosphate-phosphorus ions (PO4-P) were determined. All parameters decreased significantly. The pH decreased from 9.33 to 8.29, the EC from 3,999 to 1,745 mS/cm, TDS from 2,000 to 847 mg/L, as well as the COD from 945 to 71 mg/L, and finally the PO43- ions of 202.5 to 5.7 mg/L. According to the results obtained, the system of artificial floating islands with E. crassipes is considered efficient and adequate for the removal of contaminants present in laundry wastewater. [ABSTRACT FROM AUTHOR]

The objective of this research was to analyze the effects of the SARS‐CoV‐2 virus on the sensory and cognitive perception of mild and severe COVID‐19 diagnosed and recovered consumers versus healthy consumers. Three groups of 50 consumers each (healthy vs. mild and severe COVID‐19 diagnosed with 30 days after recovery) were used for the evaluation of instant coffee stimuli in concentrations: 4.40, 2.93, 2.20, 1.76, and 1.47% weight (w)/volume (v) and determine their discriminating power, emotions, and memories. Sensory tests were performed remotely. Results indicated that healthy consumers perceived higher intensities in most of the sensory attributes (with the exception of Burnt‐A, Bitter‐T, Acid‐T, and Astringent‐T attributes) compared to consumers who presented mild and severe COVID‐19. Therefore, consumers diagnosed with mild and severe COVID‐19 had a higher discrimination power in the attributes smell, basic tastes, and flavor. Healthy consumers could only discriminate two attributes that correspond to basic flavors. Consumers with mild and severe COVID‐19 diagnosis elicited the highest number of negatives emotions (such as bored, disgusted, worried, guilty, wild, and aggressive) and negative memories (disease, pain, death, hurt, obesity, conflict personal, addiction, stench poverty, and accident) than healthy consumers. It is concluded that there were no significant differences between the consumer panels for the identification of sensory attributes. However, P‐Healthy consumers perceived the highest intensities in most sensory attributes compared to those in the PCOVID19‐Mild and PCOVID19‐Severe panels. Finally, consumers diagnosed with mild or severe COVID‐19 used a higher number of emotions and memories than those of the healthy panel. Practical applications: Investigating the effects of COVID‐19 on sensory and cognitive perception can be useful for industry and researchers in the sensory field who wish to understand the effects of the disease in order to generate new protocols for the selection and training of people, as well as the possible development and innovation of new products focused on perception of consumers recovered from COVID‐19. [ABSTRACT FROM AUTHOR]

Summary: The biological activity of mango leaf extracts from different mango varieties was evaluated in terms of total phenolic content, flavonoids, antioxidant activity and inhibition of α‐amylase and α‐glucosidase enzymes. Leaf extract‐based beverages were formulated and evaluated for some physicochemical, microbiological and sensory properties. Results indicated that the extract from 'Tommy Atkins' mango leaves had the highest total phenols content (137.08 mg of GAE g−1) and antioxidant activity (DDPH = 38.26 mg TEAC 100 g−1; ABTS = 59.13 mg TEAC 100 g−1). The beverage formulated with 20% leaf extract presented the highest percentage of antioxidant activity (38.63%) and inhibition of enzymes α‐amylase (41.9%) and α‐glucosidase (37.53%). All beverages presented a yellow hue and consumers rated it with a degree of liking between 4.8 and 7.3 according to a hedonic scale. Results showed that the biological properties of beverages could be an alternative for the control of free radicals and glucose levels. [ABSTRACT FROM AUTHOR]

The objective was to develop and validate sample testing conditions for the sensometric evaluation of habanero pepper. Stage I consisted of evaluating and selecting the most adequate conditions for the evaluation of habanero pepper. Stage II consisted of the validation of the conditions selected in Stage I. Green light, direct cut to the fresh chilli, and different mixtures of 6 g of sugar + 1.7 g of habanero pepper and 7 g of sugar + 1.7 g of habanero chilli in 150 mL of water and butter were suitable conditions for habanero pepper evaluation. TDS (temporal dominance of sensations) technique indicated that dominant attributes of habanero chilli were chilli flavour and spicy flavour. Descriptive analysis technique indicated that habanero chilli had the highest intensities in chilli aroma, fresh leaf, mouth numbness, mouth heat, chilli flavour and burn feeling sensory attributes. Sensory panel showed an adequate performance with a correct classification of chilli samples of 96.30%. [ABSTRACT FROM AUTHOR]

The purpose of this study was to typify goat cheese and determine the relationship among climatic factors, production systems, milk quality, and their impact on the physicochemical, instrumental, and sensory properties and consumer preference by path models. Using the regression partial least square technique coupled to multiple factor analysis, two models were established. These models showed that the production system directly affected the physicochemical quality and indirectly affected instrumental and sensory parameters, which explained the preference and classification of the cheeses. The proposed methodology is expected to generate useful information enabling the establishment of potential fresh goat cheese produced in a specific geographic zone as a distinctive brand. [ABSTRACT FROM AUTHOR]

The objective of this study was the chemical, instrumental and sensory characterisation of eight preparations of cookies enriched with black skipjack (Euthynnus lineatus ). The flash profile technique was used by a trained panel of six judges to record the sensory attributes; a sensory space was built using a generalised procrustes analysis. An analysis of variance was applied to determine the significant differences between the chemical and instrumental data; a correlation among the chemical, instrumental and sensory data was obtained with a multiple factorial analysis and the Rv coeficient. The results showed that the fish cookies were significantly different (p < 0.05) with respect to the content of protein, lipids and the water activity; the panel generated 42 sensory attributes, of which the brown colour, hardness in the mouth, hardness to the touch, sweet, and fishy odour and aroma were significantly correlated with the contents of protein, lipids and the water activity, and a value of Rv = 0.72 was obtained. In conclusion, a strong correlation was determined among the chemical and instrumental data and the sensory vocabulary generated by the panel. [ABSTRACT FROM AUTHOR]

The objective of the present study was to investigate the Analytic Hierarchy Process (AHP) technique as an alternative to the ISO standard 11035 for the sensory characterization and consumer preference of coffee through External Preference Mapping (PREFMAP). The methodological context consisted in the generation of the sensory vocabulary applying the techniques ISO standard 11035 using a trained panel and AHP using an expert panel. PREFMAP was then carried out to explain the preference of coffee consumers according to the vocabularies generated. The results showed that the sensory vocabulary using AHP was similar to that obtained with ISO standard 11035 and the judgments of the panel of experts were consistent. The PREFMAP'S explained in a similar way the preference of coffee consumers. The use of the AHP technique is a new, reliable, and easy‐to‐execute alternative for the selection of sensory vocabulary for characterization and explanation of consumer preference. Practical Applications: The Analytic Hierarchy Process technique is a reliable alternative for the selection of sensory attributes. The attributes are evaluated by paired comparison and, by mathematical procedure, the weight (W) of each attribute and sensory dimension is obtained. Consistency indicators are also included to support and validate panel judgments. This new proposal can be easily implemented at an industrial and academic level for the development of different sensometric investigations that require characterizing and analyzing the preference of consumers of different foods. [ABSTRACT FROM AUTHOR]