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Coconut (Cocos nucifera L.) is an important agricultural commodity with substantial economic and nutritional value, widely used for various products, including coconut water. The sweetness is an important quality trait of coconut water, which is influenced by genetic and environmental factors. In this study, we utilized next-generation sequencing to identify genetic variations in the coconut genome associated with the sweetness of coconut water. Whole-genome resequencing of 49 coconut accessions, including diverse germplasm and an F2 population of 81 individuals, revealed ~27 M SNPs and ~1.5 M InDels. Sugar content measured by °Bx was highly variable across all accessions tested, with dwarf varieties generally sweeter. A comprehensive analysis of the sugar profiles revealed that sucrose was the major sugar contributing to sweetness. Allele mining of the 148 genes involved in sugar metabolism and transport and genotype–phenotype association tests revealed two significant SNPs in the hexose carrier protein (Cnu01G018720) and sucrose synthase (Cnu09G011120) genes associated with the higher sugar content in both the germplasm and F2 populations. This research provides valuable insights into the genetic basis of coconut sweetness and offers molecular markers for breeding programs aimed at improving coconut water quality. The identified variants can improve the selection process in breeding high-quality sweet coconut varieties and thus support the economic sustainability of coconut cultivation. [ABSTRACT FROM AUTHOR]

Chilean peach growers have achieved worldwide recognition for their high-quality fruit products. Among the main factors influencing peach fruit quality, sweetness is pivotal for maintaining the market's competitiveness. Numerous studies have been conducted in different peach-segregating populations to unravel SSC regulation. However, different cultivars may also have distinct genetic conformation, and other factors, such as environmental conditions, can significantly impact SSC. Using a transcriptomic approach with a gene co-expression network analysis, we aimed to identify the regulatory mechanism that controls the sugar accumulation process in an 'O × N' peach population. This population was previously studied through genomic analysis, associating LG5 with the genetic control of the SSC trait. The results obtained in this study allowed us to identify 91 differentially expressed genes located on chromosome 5 of the peach genome as putative new regulators of sugar accumulation in peach, together with a regulatory network that involves genes directly associated with sugar transport (PpSWEET15), cellulose biosynthesis (PpCSLG2), flavonoid biosynthesis (PpPAL1), pectin modifications (PpPG, PpPL and PpPMEi), expansins (PpEXPA1 and PpEXPA8) and several transcription factors (PpC3H67, PpHB7, PpRVE1 and PpCBF4) involved with the SSC phenotype. These results contribute to a better understanding of the genetic control of the SSC trait for future breeding programs in peaches. [ABSTRACT FROM AUTHOR]

Abstract Chilean peach growers have achieved worldwide recognition for their high-quality fruit products. Among the main factors influencing peach fruit quality, sweetness is pivotal for maintaining the market's competitiveness. Numerous studies have been conducted in different peach-segregating populations to unravel SSC regulation. However, different cultivars may also have distinct genetic conformation, and other factors, such as environmental conditions, can significantly impact SSC. Using a transcriptomic approach with a gene co-expression network analysis, we aimed to identify the regulatory mechanism that controls the sugar accumulation process in an 'O × N' peach population. This population was previously studied through genomic analysis, associating LG5 with the genetic control of the SSC trait. The results obtained in this study allowed us to identify 91 differentially expressed genes located on chromosome 5 of the peach genome as putative new regulators of sugar accumulation in peach, together with a regulatory network that involves genes directly associated with sugar transport (PpSWEET15), cellulose biosynthesis (PpCSLG2), flavonoid biosynthesis (PpPAL1), pectin modifications (PpPG, PpPL and PpPMEi), expansins (PpEXPA1 and PpEXPA8) and several transcription factors (PpC3H67, PpHB7, PpRVE1 and PpCBF4) involved with the SSC phenotype. These results contribute to a better understanding of the genetic control of the SSC trait for future breeding programs in peaches.

The consumption of dried bananas has increased because they contain essential nutrients. In order to preserve bananas for a longer period, a drying process is carried out, which makes them a light snack that does not spoil quickly. On the other hand, machine learning algorithms can be used to predict the sweetness of dried bananas. These applications can help improve the quality, safety, and nutritional value of dried bananas. The article aimed to study the effect of different drying times (6, 8, and 10 hours) using an air dryer on some physical and chemical characteristics of bananas, including CIE-L*a*b, water content, carbohydrates, and sweetness. Also predicting the sweetness of dried bananas based on the CIE-L*a*b ratios using machine learning algorithms RF, SVM, LDA, KNN, and CART. The results showed that increasing the drying time led to an increase in carbohydrates, sweetness, and CIE-L*a*b levels, while it led to a decrease in the moisture content in dried banana slices. Therefore, there is a direct relationship between CIE-L*a*b levels and sweetness. On the other hand, the RF and SVM algorithms gave the highest prediction accuracy of 86% and 0.8 on the Kappa measure. While the other algorithms (CART, LDA, KNN) gave a prediction accuracy of 80% and 0.7 on the Kappa measure. In terms of testing statistical significance, the null hypothesis (H0) was accepted because there is no relationship between the metric distributions of the algorithms used.

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office 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.)

Monellin is a sweet protein that may be used as a safe and healthy sweetener. However, due to its low stability, the application of monellin is currently very limited. Here, we describe a wild-type, a double-sites mutant (E2N/E23A) and a triple-sites mutant (N14A/E23Q/S76Y) of single-chain monellin (MNEI) expressed in transgenic mice milk. Based on enzyme-linked immunoassay (ELISA), Western blot, and sweetness intensity testing, their sweetness and stability were compared. After boiling for 2 min at different pH conditions (2.5, 5.1, 6.8, and 8.2), N14A/E23Q/S76Y-MNEI showed significantly higher sweetness and stability than the wild-type and E2N/E23A-MNEI. These results suggest that N14A/E23Q/S76Y-MNEI shows remarkable potential as a sweetener in the future. [ABSTRACT FROM AUTHOR]

Sugar in the natural state contains fibers, vitamins, and minerals, but these are absent in commonly used white sugar. Icing sugar is prepared by mixing corn starch and sugar and is used for confections. White and icing sugars, however, have been implicated in causing the rapid rise of several chronic diseases, e.g., diabetics, hence face slow market strangulation. It is possible that by potentiating the inherent sweetness of sugars, intake can be reduced, and thereby, the pronicity and risk of chronic diseases will also be reduced. In fact this is a present challenge to multi‐faculty science. It subjects the white and icing sugars to 2–6 µm mid‐infrared (mid‐IR) ray generated through recently invented mid‐IR generating atomizer (MIRGA). This technique enhances the sweetness, and thereby, 15%–30% reduce the sugar quantity requirement in prepared recipes. This method is found to be safe and economical, saves resources and chance for better health. [ABSTRACT FROM AUTHOR]

Understanding the edulcorant profile of synthetic glucosyl steviol glycosides (GSGs) and rare natural steviol glycosides (SGs) is challenging due to their numerous species and rareness. This study developed a computational model based on the interactions of SG molecules with human sweet and bitter taste receptors (hSTR/hBTR). The models demonstrated a high correlation between the cumulative interaction energies and the perceived sweetness of SGs (R2 = 0.97), elucidating the mechanism of the diverse sweetness of SGs. It also revealed that more (within three) glucose residues at the C-13 position of the SG molecule yield stronger sweetness and weaker bitterness. Furthermore, the computational prediction was consistently validated with the known sweetness of GSG and also aligned well with that of several natural mogrosides. Thus, this model possesses a potential to predict the sweetness of SGs, GSGs, and mogrosides, facilitating the application or targeted synthesis of GSGs with desired sensory profiles. [ABSTRACT FROM AUTHOR]

Despite the increasing attention on smart farms as a solution to rural issues such as aging agricultural populations, a shortage of young farmers, decreased production area, and reduced investment leading to stagnant income, exports, and growth rates, many farms still rely on traditional methods like cultivating tangerines in open fields. Despite this, increasing farm income requires producing high-quality tangerines and selling them at premium prices, with fruit sweetness being a crucial factor. Therefore, there is a need to examine the close correlation between tangerine quality and sweetness. In this paper, we use deep learning with the PyCaret library to predict and analyze tangerine sweetness using data from seven regions in Jeju and 13 comprehensive factors influencing sweetness, including terrain, temperature, humidity, precipitation, sunlight, wind speed, acidity, sugar-acid ratio, and others. Although applying all 13 factors could achieve over 90% accuracy, our study, limited to seven factors, still achieves a respectable 82.4% prediction accuracy, demonstrating the significant impact of weather data on sweetness. Moreover, these optimistic predictions enable the estimation of tangerine quality and price formation in the market for the coming year, allowing tangerine farmers and related agencies to respond to market conditions proactively. Furthermore, by applying these data to smart farms to control factors influencing tangerine sweetness, it is anticipated that high-quality tangerine production and increased farm income can be achieved. [ABSTRACT FROM AUTHOR]

The consumption of dried bananas has increased because they contain essential nutrients. In order to preserve bananas for a longer period, a drying process is carried out, which makes them a light snack that does not spoil quickly. On the other hand, machine learning algorithms can be used to predict the sweetness of dried bananas. The article aimed to study the effect of different drying times (6, 8, and 10 hours) using an air dryer on some physical and chemical characteristics of bananas, including CIE-L*a*b, water content, carbohydrates, and sweetness. Also predicting the sweetness of dried bananas based on the CIE-L*a*b ratios using machine learning algorithms RF, SVM, LDA, KNN, and CART. The results showed that increasing the drying time led to an increase in carbohydrates, sweetness, and CIE-L*a*b levels, while it led to a decrease in the moisture content in dried banana slices. Therefore, there is a direct relationship between CIE-L*a*b levels and sweetness. On the other hand, the RF and CART algorithms gave the highest prediction accuracy of 86% and 0.8 on the Kappa measure. While the other algorithms (SVM, LDA, KNN) gave a prediction accuracy of 80% and 0.7 on the Kappa measure. In terms of testing statistical significance, the null hypothesis (H0) was accepted because there is no relationship between the metric distributions of the algorithms used. [ABSTRACT FROM AUTHOR]

Sweetness in food delivers a delightful sensory experience, underscoring the crucial role of sweeteners in the food industry. However, the widespread use of sweeteners has sparked health concerns. This underscores the importance of developing and screening natural, health-conscious sweeteners. Our study represents a groundbreaking venture into the discovery of such sweeteners derived from egg and soy proteins. Employing virtual hydrolysis as a novel technique, our research entailed a comprehensive screening process that evaluated biological activity, solubility, and toxicity of the derived compounds. We harnessed cutting-edge machine learning methodologies, specifically the latest graph neural network models, for predicting the sweetness of molecules. Subsequent refinements were made through molecular docking screenings and molecular dynamics simulations. This meticulous research approach culminated in the identification of three promising sweet peptides: DCY(Asp-Cys-Tyr), GGR(Gly-Gly-Arg), and IGR(Ile-Gly-Arg). Their binding affinity with T1R2/T1R3 was lower than −15 kcal/mol. Using an electronic tongue, we verified the taste profiles of these peptides, with IGR emerging as the most favorable in terms of taste with a sweetness value of 19.29 and bitterness value of 1.71. This study not only reveals the potential of these natural peptides as healthier alternatives to traditional sweeteners in food applications but also demonstrates the successful synergy of computational predictions and experimental validations in the realm of flavor science. [ABSTRACT FROM AUTHOR]

Polyfluorinated carbohydrates have attracted attention in the last decades. This is due to the interesting properties of such organofluorines. What about the other halogens? Since the discovery of sucralose (a trichlorinated disaccharide) more than 50 years ago, only a handful of chlorinated, brominated, or iodinated carbohydrates have been reported. This review focuses on the synthesis of polyhalogenated carbohydrates, including sugar inter‐halides, but excluding polyfluorinated sugars. An overview of the current state of the art of their potential application is also described. [ABSTRACT FROM AUTHOR]

Consumer concern about intake of added sugars has increased commercial demand for sugar‐reduced chocolates. However, substitution with high‐potency sweeteners is not possible as sugar serves as an important bulking agent. Here, we investigated replacement of sucrose in chocolate compound with oat or rice flours, with starch granules smaller than 10 µm, focusing on texture, sweetness, and acceptability. In Study 1, six chocolates were made: a control with 54% sucrose, four sucrose‐reduced versions (reductions of 25% or 50%, using either oat or sweet rice flour), and one 54% sucrose chocolate with reduced refining time. These chocolates were compared in a Difference from Control (DFC) test in a within‐subject design, with and without nose clips. Particle size distribution, yield stress, and plastic viscosity were measured. Chocolates with 25% sucrose reduction by either sweet rice or oat flour (or reduced refining time) were not significantly different from the blind control (p > 0.05), regardless of nose clip use. In open‐ended comments, participants reported differences in rice‐flour‐containing chocolates were due to a chalkier texture, while oat‐flour‐containing chocolates were described as smoother, softer, and creamier. DFC scores from the chocolates were positively correlated with plastic viscosity and negatively correlated with yield stress. In Study 2, 25% reduced sugar chocolates made with rice flour were liked significantly less than control, but the oat flour sample did not differ from control. Collectively, these results suggest up to 25% of sucrose in chocolate can be replaced with oat flour without negatively affecting texture or consumer acceptance. [ABSTRACT FROM AUTHOR]

Coconut (Cocos nucifera L.) is an important agricultural commodity with substantial economic and nutritional value, widely used for various products, including coconut water. The sweetness is an important quality trait of coconut water, which is influenced by genetic and environmental factors. In this study, we utilized next-generation sequencing to identify genetic variations in the coconut genome associated with the sweetness of coconut water. Whole-genome resequencing of 49 coconut accessions, including diverse germplasm and an F2 population of 81 individuals, revealed ~27 M SNPs and ~1.5 M InDels. Sugar content measured by °Bx was highly variable across all accessions tested, with dwarf varieties generally sweeter. A comprehensive analysis of the sugar profiles revealed that sucrose was the major sugar contributing to sweetness. Allele mining of the 148 genes involved in sugar metabolism and transport and genotype–phenotype association tests revealed two significant SNPs in the hexose carrier protein (Cnu01G018720) and sucrose synthase (Cnu09G011120) genes associated with the higher sugar content in both the germplasm and F2 populations. This research provides valuable insights into the genetic basis of coconut sweetness and offers molecular markers for breeding programs aimed at improving coconut water quality. The identified variants can improve the selection process in breeding high-quality sweet coconut varieties and thus support the economic sustainability of coconut cultivation.

This study aimed to determine the extent of variations in the ratio of major free sugars to total sugars and major organic acids to total organic acids in strawberry juice with cultivar and harvest season and investigate whether these differences affect the perceived intensity of sweetness and sourness. Eight Japanese strawberry cultivars were simultaneously grown and harvested in different seasons for sugar and organic acid content analyses. In addition, simulated strawberry juices, containing equal total amounts of sugars and organic acids but in different ratios, were prepared based on their analytical values. The perceived intensities of sweetness and sourness of the juices were subjected to sensory evaluation. The results showed a wide range of sucrose compositions, ranging from almost zero to the highest ratio of 36.7% to total sugar. Glucose and fructose were present in approximately equal amounts, with a slight inclination toward more fructose. For organic acids, the highest ratio of citric acid was 87.6%, the lowest was approximately 60.1%, and the remainder comprised malic acid. The results of the sensory evaluation using simulated strawberry juice indicated that sweetness and sourness were significantly more pronounced as the ratio of sucrose to total sugar and the ratio of malic acid to total organic acid increased, respectively. These results suggest that it is essential to consider not only total soluble solids and titratable acidity but also the composition of the sugars and organic acids comprising them when evaluating strawberry taste. Practical Application: Total soluble solids and titratable acidity have been used to evaluate strawberry taste; however, how the composition and ratios of the sugars and organic acids that comprise them affect the taste is unclear. This study revealed that, for sugars, an increase in the proportion of sucrose resulted in a stronger perception of sweetness, and for organic acids, an increase in the proportion of malic acid resulted in a stronger perception of sourness. These findings are expected to be useful in future studies evaluating strawberry taste and palatability. [ABSTRACT FROM AUTHOR]

In the usual red winemaking process, grapes are destemmed between the harvest and the filling of the vat. However, in regions like Bourgogne, some winemakers let all or a part of the stems in contact with the juice during vatting. This choice will likely affect the sensory properties of wine, such as its gustatory perception. The present study investigated the effect of adding stems during the winemaking process on the concentration of a sweetening compound, astilbin. The sensory contribution of astilbin in wines was first clarified by measuring its taste detection threshold and comparing it with the concentrations found in various commercial wines. Then, experimental wines resulting from the addition of stems in various proportions were analysed. These practical experiments were carried out in various French wine estates, in Bourgogne, Beaujolais and Bordeaux, over three vintages, allowing the comparison of different grape varieties, namely Pinot noir, Gamay and Merlot. For each experiment, the modality with the addition of stems was compared with a vat of destemmed grapes from the same plot. Samples were taken throughout the winemaking process to be analysed by liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-Exactive, Orbitrap analyser). The results showed that the addition of stems during vatting significantly increased astilbin concentration. Furthermore, this increase varied according to the grape variety. Whereas the astilbin contents were lower in Merlot wines than in Pinot noir or Gamay wines, the ratio between its concentration of wines from the two modalities was higher in Merlot than in Pinot noir and Gamay. The localisation of astilbin in the different components of the bunch, depending on the grape variety, was also investigated to understand this difference better. Thus, a higher abundance of astilbin in stems than in skins was found in the Merlot variety, whereas, for Gamay and Pinot noir, the total quantity of astilbin in a bunch was located in equal proportions in stems and skins. These new results bring new tools to understand better the practice of whole bunch vinification from a chemical perspective.

Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked and evaluated by a trained descriptive sensory analysis panel for sweetness and 13 texture attributes. Mechanical parameters were measured by texture profile analysis (TPA); and composition (starch, cell wall material, sugar contents), starch properties (thermal, granule type ratios, granule sizes), and amylase activities were characterized. TPA predicted fracturability and firmness well, whereas starch and sugar contents, B-type starch granule ratio, and amylase activities influenced prediction of mouthfeel textures. Sweetness perception was influenced by perceived particle size and sugar contents; and maltose generation during baking was highly correlated with raw sweetpotato starch content. These relationships between physicochemical sweetpotato properties and baked textures and sweetness could benefit breeders and processors in selecting biochemical traits that result in consumer preferred products.

Tomato, also known as Solanum lycopersicum, is one of the horticultural commodities that have a good priority to be developed. Tomato production in Indonesia has decreased over five decades. This lack of production is caused by the limitation of water supply during the dry season as to effect of its rooting. One of the ways of ensuring water supply is using an irrigation system, including drip irrigation. The use of drip irrigation will save a lot of water, but the allocation of water to be given will cause to salinity. This phenomenon requires actions to control the water for tomato production. Research in this area is being carried out in the subdistrict of Lubuk Kilangan, Padang City. The current study observes the effect of salinity on the amount of leaf, the productivity, and the sweetness of the tomato fruit. Based on the results, the efficiency of drip irrigation is around 96.28%, and there is no real effect of salinity on the amount of leaf. Additionally, salinity does not affect productivity. The highest productivity is on the treatment of giving water at -15%, amounting to 2.30 kg, and the lowest is at -5%, amounting to 1.72%. Salinity increases the sweetness of tomato, and the highest sweetness level is on the treatment of giving water at -20%, amounting to 5.6600 Brix, and the lowest sweetness level is at the control treatment, amounting to 5.1100 Brix.

Understanding the edulcorant profile of synthetic glucosyl steviol glycosides (GSGs) and rare natural steviol glycosides (SGs) is challenging due to their numerous species and rareness. This study developed a computational model based on the interactions of SG molecules with human sweet and bitter taste receptors (hSTR/hBTR). The models demonstrated a high correlation between the cumulative interaction energies and the perceived sweetness of SGs (R2 = 0.97), elucidating the mechanism of the diverse sweetness of SGs. It also revealed that more (within three) glucose residues at the C-13 position of the SG molecule yield stronger sweetness and weaker bitterness. Furthermore, the computational prediction was consistently validated with the known sweetness of GSG and also aligned well with that of several natural mogrosides. Thus, this model possesses a potential to predict the sweetness of SGs, GSGs, and mogrosides, facilitating the application or targeted synthesis of GSGs with desired sensory profiles.

Despite the increasing attention on smart farms as a solution to rural issues such as aging agricultural populations, a shortage of young farmers, decreased production area, and reduced investment leading to stagnant income, exports, and growth rates, many farms still rely on traditional methods like cultivating tangerines in open fields. Despite this, increasing farm income requires producing high-quality tangerines and selling them at premium prices, with fruit sweetness being a crucial factor. Therefore, there is a need to examine the close correlation between tangerine quality and sweetness. In this paper, we use deep learning with the PyCaret library to predict and analyze tangerine sweetness using data from seven regions in Jeju and 13 comprehensive factors influencing sweetness, including terrain, temperature, humidity, precipitation, sunlight, wind speed, acidity, sugar-acid ratio, and others. Although applying all 13 factors could achieve over 90% accuracy, our study, limited to seven factors, still achieves a respectable 82.4% prediction accuracy, demonstrating the significant impact of weather data on sweetness. Moreover, these optimistic predictions enable the estimation of tangerine quality and price formation in the market for the coming year, allowing tangerine farmers and related agencies to respond to market conditions proactively. Furthermore, by applying these data to smart farms to control factors influencing tangerine sweetness, it is anticipated that high-quality tangerine production and increased farm income can be achieved.

The effects of Codonopsis pilosula dosage on qualities of Babao tea was evaluated. The Codonopsis pilosula dosage of 5, 10 and 15 g were applied to the Babao tea, and the color, soluble solid content, flavor, taste, and sensory evaluation of the tea were compared with the tea without Codonopsis pilosula as the control. Codonopsis pilosula Babao tea was red with a little yellow. When the dosage of Codonopsis pilosula was increased, the color of the tea turned yellow, and the soluble solid content was increased. The soluble solid content of the tea with 10 and 15 g of Codonopsis pilosula was significant higher than that of the control (P

In order to examine the potency of a non-typical land for cultivation of Cilembu sweet potato (Rancing cultivars of I. batatas) to generate a similar sweet taste with that when planted in its typical land, evaluation of sweetness, sugar and starch concentration of the cultivated sweet potato was carried out at Cimaung and Cilembu villages. Results indicated that concentration of starch in the fresh tuber that harvested at Cilembu and Cimaung were 37% and 35%, and decreased to 19.6% and 31.5%, within 5 weeks after storage, respectively. High Pressure Liquid Chromatography analysis showed that fresh sweet potato consisted of soluble sugar of fructose, glucose and sucrose, while baked sweet potato showed the presence of maltose, fructose, glucose and sucrose. The total soluble sugar in the freshly harvested sweet potato from Cilembu was higher than that of Cimaung, 4.0% compared to 2.6% and reach maximum to 9.4% and 6.0%, at 4 weeks after storage. Principle component analysis indicated that starch and sugar content significantly showed positive correlation with elevation, rainfall, soil nutrient content, C/N ratio and cation exchange capacity levels. The tubers produced from Cilembu had sweet taste, while those from Cimaung had normal taste.

AbstractThe aim of this study is to combine the Analytic Hierarchy Process (AHP) with sensory analysis for assessing the quality of stone fruits, such as peaches and nectarines. To this end, a multicriteria model based on the AHP is proposed, which could be used in any process of evaluation or selection of these fruits. It is compared with the Quantitative Descriptive Analysis (QDA) performed by trained panellists. The AHP results showed that gustatory phase was the most important attribute in both the positive (54%) and negative (80%) models. In the next level of attributes, the most important were sweetness and juiciness (63.1% of the weight for nectarines and 55.1% for peaches), while for rejection the most important attributes were the bitter, sour or astringent sensation of the gustatory phase (around 25% each attribute). The prioritisation obtained for the samples of fruits was the same as the QDA. AHP also provided the tasting profile of every panellist. With the AHP, time and costs are saved and accuracy of the results is improved. In the case of stone fruits, where variability is high throughout the season, the combination of QDA and AHP can help the food industry by matching consumer’s expectations better and faster.

Background: The sensory, nutritional, and organoleptic characterization of strawberry genotypes is a useful strategy to guide breeding efforts on filling consumer's expectations. This work was focused on evaluating the fruit quality of six strawberry genotypes. We aimed to highlight key clues for breeders regarding the relative contribution of different techniques for fruit characterization and consumer perception, with a special focus on contrasting harvest moments. Results: Results showed that coloration resulted less variable compared with free sugars, firmness, or volatile compounds. There was an absence of correlation between external/internal color and anthocyanin content or between soluble solids and individual sugars (glucose, fructose, sucrose). Oxygen radical absorbance capacity and 1,1‐diphenyl‐2‐picrylhydrazyl methods showed to be complementary for antioxidant capacity determination. The predominance of esters and terpenes seems to contribute to typical strawberry flavor while a fine balance between aldehydes, terpenes, lactones, and esters found in similar proportions contributes to typical smell perception. Conclusions: There is an important variability in fruit quality harvested fully ripe in different dates from the same harvest season and genotypes showed contrasting behaviors. Fruit color resulted more stable than other quality variables such as sugars or firmness while volatile profile showed significant changes. From a breeding perspective, it is crucial to consider many harvest moments throughout the reproductive cycle to assure a more representative fruit quality evaluation. Genotypes showing greater stability between harvests would be interesting for assuring a reproducible product during the season. [ABSTRACT FROM AUTHOR]

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology 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.)

This study investigated associations between maladaptive ingestive behaviors and weight regain in women who underwent metabolic surgery 2–10 years ago. Using a web-based survey, we assessed emotional, external, and restrained eating (Dutch Eating Behavior Questionnaire—DEBQ), food cravings (Food-Craving Inventory—FCI), and other behaviors (e.g., Eating Disorder Examination Questionnaire—EDE-Q; Alcohol Use Disorder Identification Test-Concise—AUDIT-C) in 36 women (42.9 ± 9.5 years old) post-surgery. We found that weight regain was specifically associated with increased frequency of cravings for sweets (r = 0.43), higher global scores in the EDE-Q (r = 0.38), and time elapsed since surgery (r = 0.35; all p's < 0.04). Multiple regression analysis revealed that the association between weight regain and sweet cravings interacted with time after surgery (p = 0.04), with the strongest association observed in women assessed closer to the surgery (i.e., 2.0–2.8 years). The combination of time after surgery and its interaction with sweet cravings accounted for 31% of the individual variations in weight regain (p = 0.005). Notably, among participants who reported alcohol consumption (31 of 36), 55% had an AUDIT-C score indicating hazardous drinking. These findings highlight the relevance of attending to patients' reports of frequent sweet cravings and screening for alcohol use to enhance strategies tailored to prevent weight regain and alcohol-related health problems post-surgery. [ABSTRACT FROM AUTHOR]

Sweetness in food delivers a delightful sensory experience, underscoring the crucial role of sweeteners in the food industry. However, the widespread use of sweeteners has sparked health concerns. This underscores the importance of developing and screening natural, health-conscious sweeteners. Our study represents a groundbreaking venture into the discovery of such sweeteners derived from egg and soy proteins. Employing virtual hydrolysis as a novel technique, our research entailed a comprehensive screening process that evaluated biological activity, solubility, and toxicity of the derived compounds. We harnessed cutting-edge machine learning methodologies, specifically the latest graph neural network models, for predicting the sweetness of molecules. Subsequent refinements were made through molecular docking screenings and molecular dynamics simulations. This meticulous research approach culminated in the identification of three promising sweet peptides: DCY(Asp-Cys-Tyr), GGR(Gly-Gly-Arg), and IGR(Ile-Gly-Arg). Their binding affinity with T1R2/T1R3 was lower than −15 kcal/mol. Using an electronic tongue, we verified the taste profiles of these peptides, with IGR emerging as the most favorable in terms of taste with a sweetness value of 19.29 and bitterness value of 1.71. This study not only reveals the potential of these natural peptides as healthier alternatives to traditional sweeteners in food applications but also demonstrates the successful synergy of computational predictions and experimental validations in the realm of flavor science.

Proline has recently been found to direct several sensory attributes in red wine, including viscosity, fruit flavour and sweetness. We sought to investigate whether a red wine, deemed ‘flavour deficient’ by a producer, from a warm inland region could be improved by blending with a high proline wine from the same region, compared to a high colour and flavour wine, linking consumer acceptance with sensory properties and chemical composition. Three dry red wines (two Cabernet-Sauvignon wines from a warm region and one Lagrein wine from a cooler region) were blended in a constrained mixture design. Several blends were uncovered with improved sensory properties and consumer liking scores. Increased liking scores were related to heightened perceived Viscosity (unrelated to physical viscosity), Sweetness and Berry flavours, connected to proline-rich wines with small proportions of Lagrein. PLS-R models relating blend chemical composition, sensory properties and consumer acceptance associated Astringency and Bitterness to polyphenolics and organic acids and lower liking scores. Vegetal and Leather aromas in blends also reduced consumer acceptance and were related to the concentration of the thiols 3SH, 3SHA, PMT, 2FMT and MeSH, as well as guaiacol and isobutyl methoxypyrazine. Multiple blends successfully improved consumer acceptance of the ‘flavour deficient’ wine, particularly those with an increased proportion of the proline-rich wine. Non-linear effects resulting from blending were also assessed, with most variables modelled best by linear averaging. This study demonstrates the practical application of a design of experiment approach using sensory properties, proline and polyphenolic concentrations to guide wine blending and improve wine flavour and acceptability.

Globally, deep-water reservoir systems are comprised of a variety of traps. Lateral and downdip trapping features include sand pinch-outs, truncation against salt or shale diapirs, and monoclinal dip or faulting with any combination of trapping designs; the potential for massive hydrocarbon accumulations exists, representing significant exploration prospects across the planet. However, deep-water turbidites and submarine fans are two different types of traps, which are developed along the upslope and the basin floor fans. Among these two traps, the basin floor fans are the most prolific traps as they are not influenced by sea-level rise, which distorts the seismic signals, and hence provides ambiguous seismic signatures to predict them as hydrocarbon-bearing zones for future explorations. Therefore, the deep-water channel-levee sand systems and basin floor fans sandstone define economically viable stratigraphic plays. The subsurface variability is significant, and hence, characterizing the thick (porous) channelized-basin floor fans reservoir is a challenge for the exploitation of hydrocarbons. This study aims to develop seismic-based attributes and wedge modeling tools to accurately resolve and characterize the porous and gas-bearing reservoirs using high-resolution seismic-based profiles, in SW Pakistan. The reflection strength slices better delineate the geomorphology of sand-filled channelized-basin floor fans as compared to the instant frequency magnitudes. This stratigraphic prospect has an area of 1180 km2. The sweetness magnitudes predict the thickness of channelized-basin floor fans as 33 m, faults, and porous lithofacies that complete a vital petroleum system. The wedge modeling also acts as a direct hydrocarbon indicator (DHI) and, hence, should be incorporated into conventional stratigraphic exploration schemes for de-risking stratigraphic prospects. The wedge model resolves a 26-m thick hydrocarbon-bearing channelized-basin floor fans lens with a lateral distribution of ~64 km. Therefore, this wedge model provides ~75% correlation of the thickness of the LSL as measured by sweetness magnitudes. The thickness of shale that serves as the top seal is 930 m, the lateral mud-filled canyons are 1190 m, and the thick bottom seal is ~10 m, which provides evidence for the presence of a vibrant petroleum play. Hence, their reveals bright opportunities to exploit the economically vibrant stratigraphic scheme inside the OIB and other similar global depositional systems. [ABSTRACT FROM AUTHOR]

In nashat -loaded circles, the shikha , claiming the center of her pedestal, asks the question: ' al-hlawa fin kayna? ' (sweetness, where is it?). She pauses tantalizingly and looks around, but no one offers an answer. She inquires again with a smile. As she proceeds, what seems like mere initiation into eroticism and sensuality becomes a deeply philosophical pursuit of the rather far-flung meanings of the female and her body. While the shikha is no academician, she constructs through dance and lyrics a body of thought that navigates across a constellation of dialectics: female prevailing/alternative realities, gaming/thinking, play/seriousness and representation/agency. This article discusses female performers not as the embodiment of the carnivalesque, parodism, playfulness, profanity and voyeurism but as potential theorists in the domain of nashat where speculations on the existence of sweetness can easily become about its absence, deficiency and lack. It also addresses shikhat as potential theory-makers and proto-philosophers oscillating between epistemic margins and centers while leading the popular musical and performative scenes with primordial advice, guidance, teaching and wisdom. [ABSTRACT FROM AUTHOR]

The search for novel, natural, high-sweetness, low-calorie sweeteners remains open and challenging. In the present study, the structure-based machine learning modeling and sweetness recognition mechanism were investigated to assist this process. It was found that whether or not a compound was sweet was closely related to molecular connectivity and composition (the number of hydrogen bond acceptors and donors), tpsaEfficiency, structural complexity, and shape (nAtomP and Fsp3). While the relative sweetness of sweet compounds was more determined by the molecular properties (tpsaEfficiency and Log P), structural complexity and composition (nAtomP and ATSm 1). The built machine learning models exhibited very good performance for classifying the sweet/non-sweet compounds and predicting the relative sweetness of the compounds. Moreover, a specific binding pocket was found for sweet compounds, and the sweet compounds mainly interacted with the VFT domain of the T1R2-T1R3 through hydrogen bonds. In addition, the results indicated that among the sweet compounds, those that were sweeter bound to the VFT domain stronger than those that had low sweetness. This study provides very useful information for developing new sweeteners. [ABSTRACT FROM AUTHOR]

In order to examine the potency of a non-typical land for cultivation of Cilembu sweet potato (Rancing cultivars of I. batatas) to generate a similar sweet taste with that when planted in its typical land, evaluation of sweetness, sugar and starch concentration of the cultivated sweet potato was carried out at Cimaung and Cilembu villages. Results indicated that concentration of starch in the fresh tuber that harvested at Cilembu and Cimaung were 37% and 35%, and decreased to 19.6% and 31.5%, within 5 weeks after storage, respectively. High Pressure Liquid Chromatography analysis showed that fresh sweet potato consisted of soluble sugar of fructose, glucose and sucrose, while baked sweet potato showed the presence of maltose, fructose, glucose and sucrose. The total soluble sugar in the freshly harvested sweet potato from Cilembu was higher than that of Cimaung, 4.0% compared to 2.6% and reach maximum to 9.4% and 6.0%, at 4 weeks after storage. Principle component analysis indicated that starch and sugar content significantly showed positive correlation with elevation, rainfall, soil nutrient content, C/N ratio and cation exchange capacity levels. The tubers produced from Cilembu had sweet taste, while those from Cimaung had normal taste. [ABSTRACT FROM AUTHOR]

Abstract Background Several health organizations recommend lowering the consumption of sweet-tasting foods. The rationale behind this recommendation is that a lower exposure to sweet foods may reduce preferences for sweet tasting foods, thus lowering sugar and energy intake, and in turn aiding in obesity prevention. However, empirical data supporting this narrative are lacking. In fact, relatively little is known about the contribution of long-term sweet taste exposure on one’s sweetness preferences. Methods The primary objective of this randomized controlled trial is to assess the effect of low, regular and high dietary sweetness exposure on preference for sweet foods and beverages, and to compare these effects between intervention groups. One hundred and eighty adults aged 18–65 years with a BMI of 18.5–30.0 kg/m2 will be recruited and randomly allocated to either: low dietary sweetness exposure (LSE) (10–15% daily energy from sweet tasting foods), regular dietary sweetness exposure (RSE) (25–30% daily energy from sweet tasting foods), or high dietary sweetness exposure (HSE) (40–45% daily energy from sweet tasting foods), for 6 months, followed by a 4-month follow up. Intervention foods are provided ad libitum, covering approximately 50% of the daily number of food items, to include sugar-sweetened, low-calorie-sweetener-sweetened and non-sweet foods. The primary outcome measure is the difference in change in sweetness preference from baseline to 6 months between intervention groups. Secondary outcomes include: change in sweet taste preferences at different time-points; taste intensity perception; behavioral outcomes: food choice and intake, sweet-liker type, food cravings, dietary taste preferences and dietary taste patterns; anthropometric outcomes: body composition, waist-hip circumference, body weight; and biochemical outcomes: glucose variability and biomarkers related to CVD and diabetes. Discussion This study will generate important data on the effect of dietary sweetness exposure on sweetness preferences in terms of effect size and change, duration of change and its impact on food intake, body weight status and associated health outcomes. Trial Registration The study protocol has been registered on ClinicalTrials.gov (ID no. NCT04497974, Registered 4 August 2020, https://clinicaltrials.gov/ct2/show/NCT04497974 ) and approved by Wageningen’s Medical Ethical Committee (ABR no. NL72134).

This study investigated the impact of baking, boiling, and steaming on the taste, flavor, and chemical profile of yellow-fleshed sweetpotatoes (YFSP). Baked YFSP were sweeter, more palatable, and more flavorful than both steamed and boiled YFSP. Baking increased the YFSP soluble sugar content from 9.12% to 36.65%. Specifically, maltose increased by 200-fold and this possibly accounted for the sweetness of baked YFSP. From the Gas Chromatography-Mass Spectrometry analysis, the contents of furans and terpenes increased with baking, endowing baked YFSP with an aroma. On the contrary, boiling retained more carotenoids than the other cooking methods. Although cooking clearly altered YFSP, bioactive substances were predominantly preserved as only 72 out of 706 metabolites were identified as differentially accumulated metabolites between cooked and raw samples. Taken together, baked YFSP had high levels of sugars and volatile compounds, and the three cooking methods had little effect on chemical compounds. This comprehensive evaluation of cooked YFSP is a basis for sweetpotato processing and consumer choice.

Odor-induced sweetness enhancement has become a method that does not change consumer acceptability and can effectively reduce the sugar content in food products. In this study, the volatile compounds in "Red Blush" grapefruit juice were investigated by headspace solid-phase microextraction, solvent-assisted flavor evaporation, and gas chromatography–mass spectrometry (GC–MS) combined with gas chromatography/olfactometry-associated taste (GC/O-AT). A total of 59 volatiles were identified by GC–MS, and 32 volatiles were identified as key aroma compounds with an odor activity value ≥ 1 or aroma intensity ≥ 3. GC-O/AT analysis screened 10 odorants associated with sweetness. Furthermore, we examined whether odor could enhance the sweetness in sucrose solutions or sucrose–citric acid mixed solutions through sensory experiments. The results showed that eight odorants could significantly achieve the sweetness enhancement effect at 50 g/L sucrose solution. Ethyl propanoate, ethyl butyrate, ethyl 2-methyl butyrate, ethyl hexanoate, and terpinolene could also enhance the sweet taste in the sucrose–citric acid mixed solution. This study provides more theoretical support for aroma–taste interactions in the citrus-flavored system and compensates for sugar reduction in the food industry. [ABSTRACT FROM AUTHOR]

There are a variety of ways to make glucose-galactose syrup (GGS) and other products of lactose hydrolysis; therefore, research is still ongoing and will undoubtedly result in improved methods and lower costs. The aim of the study was to use a two-stage fermentation approach to increase the sweetness of glucose-galactose syrup. Comparing lactose hydrolysis with β-galactosidases, the enzyme Ha-Lactase 5200 (K. lactis) showed the highest hydrolysis yield but NOLA™ Fit5500 (B. licheniformis) and GODO-YNL2 (K. lactis) hydrolysis yields varied. After the two-stage fermentation, the syrups from sweet whey permeate had shown the highest sweet taste intensity scores; the sweetest samples were 1NFS and 1HLS with a score of 9.2 and 9.3, respectively. The presence of fructose in the range of 14 ± 3 to 25 ± 1 %, significantly (p < 0.05) increased the sweetness of the syrups. Obtained syrups from whey permeates using enzymes NOLA™ Fit5500 and Ha-Lactase 5200 contained less than 10% lactose. Additionally, results indicate that hydrolysis of lactose and subsequent enhancement of sweetness through glucose isomerisation may provide additional benefits through the production of galacto-oligosaccharides (GOS) in the range of 2 ± 1 to 34 ± 7%. [ABSTRACT FROM AUTHOR]

Background: Several health organizations recommend lowering the consumption of sweet-tasting foods. The rationale behind this recommendation is that a lower exposure to sweet foods may reduce preferences for sweet tasting foods, thus lowering sugar and energy intake, and in turn aiding in obesity prevention. However, empirical data supporting this narrative are lacking. In fact, relatively little is known about the contribution of long-term sweet taste exposure on one's sweetness preferences. Methods: The primary objective of this randomized controlled trial is to assess the effect of low, regular and high dietary sweetness exposure on preference for sweet foods and beverages, and to compare these effects between intervention groups. One hundred and eighty adults aged 18–65 years with a BMI of 18.5–30.0 kg/m2 will be recruited and randomly allocated to either: low dietary sweetness exposure (LSE) (10–15% daily energy from sweet tasting foods), regular dietary sweetness exposure (RSE) (25–30% daily energy from sweet tasting foods), or high dietary sweetness exposure (HSE) (40–45% daily energy from sweet tasting foods), for 6 months, followed by a 4-month follow up. Intervention foods are provided ad libitum, covering approximately 50% of the daily number of food items, to include sugar-sweetened, low-calorie-sweetener-sweetened and non-sweet foods. The primary outcome measure is the difference in change in sweetness preference from baseline to 6 months between intervention groups. Secondary outcomes include: change in sweet taste preferences at different time-points; taste intensity perception; behavioral outcomes: food choice and intake, sweet-liker type, food cravings, dietary taste preferences and dietary taste patterns; anthropometric outcomes: body composition, waist-hip circumference, body weight; and biochemical outcomes: glucose variability and biomarkers related to CVD and diabetes. Discussion: This study will generate important data on the effect of dietary sweetness exposure on sweetness preferences in terms of effect size and change, duration of change and its impact on food intake, body weight status and associated health outcomes. Trial Registration: The study protocol has been registered on ClinicalTrials.gov (ID no. NCT04497974, Registered 4 August 2020, https://clinicaltrials.gov/ct2/show/NCT04497974) and approved by Wageningen's Medical Ethical Committee (ABR no. NL72134). [ABSTRACT FROM AUTHOR]

Deuterium oxide (D2O) is water in which the heavier and rare isotope deuterium replaces both hydrogens. We have previously shown that D2O has a distinctly sweet taste, mediated by the T1R2/T1R3 sweet taste receptor. Here, we explore the effect of heavy water on T1R2 and T1R3 subunits. We show that D2O activates T1R3-transfected HEK293T cells similarly to T1R2/T1R3-transfected cells. The response to glucose dissolved in D2O is higher than in water. Mutations of phenylalanine at position 7305.40 in the transmembrane domain of T1R3 to alanine, leucine, or tyrosine impair or diminish activation by D2O, suggesting a critical role for T1R3 TMD domain in relaying the heavy water signal. [ABSTRACT FROM AUTHOR]

We have previously shown that l -glucose, the non-caloric enantiomer of d -glucose, activates the human sweet taste receptor T1R2/T1R3 transiently expressed in HEK293T cells. Here, we show that d - and l -glucose can also activate T1R2 and T1R3 expressed without the counterpart monomer. Serine mutation to alanine in residue 147 in the binding site of T1R3 VFT domain, completely abolishes T1R3S147A activation by either l - or d- glucose, while T1R2/T1R3S147A responds in the same way as T1R2 expressed without its counterpart. We further show that the original T1R2 reference sequence (NM_152232.1) is less sensitive by almost an order of magnitude than the reference sequence at the time this study was performed (NM_152232.4). We find that out of the four differing positions, it is the R317G in the VFT domain of T1R2, that is responsible for this effect in vitro. It is significant for both practical assay sensitivity and because glycine is found in this position in ~20% of the world population. While the effects of the mutations and the partial transfections were similar for d and l enantiomers, their dose–response curves remained distinct, with l -glucose reaching an early plateau. [ABSTRACT FROM AUTHOR]

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Low-calorie sweeteners are widely used to replace or reduce sugar in foods and beverages, and the taste and texture of existing sweeteners are far from that of real sugar. The use of sweetness positive aliasing modifiers is an ideal alternative that can reduce the amount of sugar used while maintaining the original sugar taste. However, the currently available sweetness aliasing agents are synthetic compounds, while natural sweetness aliasing agents have not been reported. Studies have shown that there are potential sweetness modifiers in plants with a "Sweetback effect". The sensory activity fractionation of the extract of the fruit of Phyllanthus emblica was performed to locate the key chemical compounds in P. emblica for sweetness and sweetness aftertaste. The chemical structures of the isolated compounds were analyzed by spectroscopic methods such as ESI-MS and NMR (1H NMR, 13C NMR). Fifteen compounds were identified, namely, 2-Furoic acid (1), quercetin (2), p-hydroxybenzaldehyde (3), methyl gallate (4), ethyl 3,4,5-trimethoxybenzoate (5), syringic acid, (6), gallic acid (7), vanillin (8), protocatechuic acid (9), myricetin (10), kaempferol (11), trans-cinnamic acid (12), naringenin (13), oleanolic acid (14), and rutin (15). Sensory analysis of these chemical components showed that 11 of them (1, 2, 3, 4, 5, 6, 8, 12, 13, 14, 15) were compounds with a sweet taste and the other four (7, 9, 10, 11) were compounds with a sweet aftertaste. Experiments on the sweetness regulating properties of sucrose revealed that the sweet aftertaste component in P. emblica has sweetness inverse variant regulator properties and naringenin has sweetness forward variant regulator properties. [ABSTRACT FROM AUTHOR]

Asomate, an organo-arsenic fungicide, was historically used on various crops. Recently, a type of pesticides capable of improving the sweet taste of Citrus fruit, was occasionally used to enhance the sweetness, taste, and accelerate the ripening of citrus fruits. The primary ingredient of the pesticides was confirmed to be asomate by elemental analysis, inductively coupled plasma mass spectrometry and high-resolution mass spectrometry analysis. To assess potential risks to Citrus quality and safety, field experiments were conducted on Harumi tangor by spraying the tree with the pesticide as the treated group and clean water as control. The effects of asomate on fruit quality and residue levels in fruits, leaves, and soil were investigated. Results showed that asomate decreased organic acid content in Citrus fruits by 60.5 %, while the sugar-acid and solid-acid ratios increased from 14.26 to 30.88, and from 16.15 to 35.50, respectively, implying for fruit quality with sweeter taste. Compared to the control, spraying of asomate has caused significant arsenic residues in the pesticide treated Citrus fruits (0.042 mg/kg vs 0.015 mg/kg), leaves (2.56 mg/kg vs 0.082 mg/kg), and soil (8.89 mg/kg vs 8.33 mg/kg), posing hazards to human health and the natural environment. [Display omitted] • The active ingredient of the pesticide was identified as asomate. • Safety risks associated with asomate application were investigated. • Arsenic residues have been identified in citrus fruits, leaves, and soil. [ABSTRACT FROM AUTHOR]

Starch and sugar properties and sweetness of storage root (SR) are vital to the economic value of sweet potato. To clarify the factors determining these properties of raw sweet potato, eleven varieties with different SR properties were selected to investigate the changes of starch and sugar-related traits, brix and amylase activities during the growth and development of SRs, and the correlation among these SR properties and the amylase activities were analyzed. Five β-amylase genes expressed in SRs were cloned, and their expression and characteristics were analyzed to reveal the involvement of amylase in these SR properties. The results showed total sugar, soluble sugar, reducing sugar content and brix varied greatly among different varieties and development periods, β-amylase activities were much higher than that of α-amylase in SRs, dynamically changed during the development of SRs, and decreased at the late stage of SR expansion. The expression of three β-amylase encoding genes were positively correlated with the total sugar content, and might play vital roles in starch and sugar metabolism in SRs. The brix of raw SRs was significantly correlated with total starch, amylose, amylopectin, total sugar content and reducing sugar content, but had no significant relationship with soluble sugar content and β-amylase activity. These results indicated that the brix of SR was determined by both starch and sugar components, and multiple β-amylases function together in starch and sugar metabolism in developing SRs. These findings provide important information for the improvement of sweetness and the quality of processed products in sweet potato. • 80-95DAP and 110-125DAP are the key periods for starch accumulation and degradation, resp. • β-amylase activities change dynamically and decrease at the late stage of SR expansion. • The brix had no significant relationship with soluble sugar content and β-amylase activity. • Multiple β-amylases function together in starch and sugar metabolism in developing SRs. • IbBAM 48829 , IbBAM 63470 , and IbBAM 87301 were positively correlated with the total sugar content. [ABSTRACT FROM AUTHOR]

Shading has been used to produce high-quality lettuce (Lactuca sativa) in locations where production conditions are not optimal for this cool-season crop. To learn what additional benefits shading provides if heat-tolerant cultivars are used and to understand the effects of shading on growth, sensory quality, chemical content, and transcriptome profile on heat-tolerant lettuce, we grew two romaine lettuce cultivars with and without shading using 50% black shadecloth in 2018 and 2019. Shading reduced plant leaf temperatures, lettuce head fresh weights, glucose and total sugars content, and sweetness, but not bitterness, whereas it increased lettuce chlorophyll b content compared with unshaded controls. Transcriptome analyses identified genes predominantly involved in chlorophyll biosynthesis, photosynthesis, and carbohydrate metabolism as upregulated in unshaded controls compared with shaded treatments. For the tested cultivars, which were bred to withstand high growing temperatures, it may be preferable to grow them under unshaded conditions to avoid increased infrastructure costs and obtain lettuce deemed sweeter than if shaded.

Introduction. The article examines the quality indicators of low-fat ice cream with a different ratio between sugar and hydrolyzed and non-hydrolyzed concentrates of demineralized whey. Materials and methods. The degree of lactose hydrolysis was determined by iodometric and refractometric methods, the water activity in the mixtures was determined using the water activity analyzer, the rheological characteristics were determined using a rotary viscometer, the foam overrun and foam stability of the ice cream mixtures and the melting rate of ice cream were determined using modified methods, sensory indicators were determined using the descriptive-integral method. The mass fraction of protein, dry matter, overrun, resistance to melting in ice cream were determined using well-known methods. Results and discussion. Based on the calculation of the degree of sweetness of whey concentrates, taking into account the mass fraction of total solids, the degree of lactose hydrolysis and the known values of the relative sweetness of sugar, lactose, glucose and galactose, a concentrate with a solids content 40% was chosen for use in the ice cream formulation. According to the results of the study of the quality indicators of ice cream mixtures, it was found that the hydrolyzed concentrate of demineralized whey with a mass fraction of solids 40% could replace up to 42% of sugar in the composition of ice cream, while maintaining the degree of sweetness determined for this type of ice cream in the range from 0.8 to 0.9. According to the viscosity-speed characteristics, the mixture of low-fat ice cream with a concentrate of hydrolyzed demineralized whey is classified as a system with a pronounced coagulation structure with the detection of thixotropic properties. Ice cream based on hydrolyzed whey concentrate contains 3.3% of whey proteins, which corresponds to the standard chemical composition of ice cream. The high content of lactose hydrolysis products in ice cream increases overrun, but reduces the resistance to melting of ice cream, which must be taken into account during the technological process and when choosing a consumer container. Conclusions. The feasibility of using a hydrolyzed whey concentrate with a mass fraction of solids 40% as a sweetening and protein-containing ingredient in low-fat ice cream has been proven. [ABSTRACT FROM AUTHOR]

There has been a rapid proliferation of policies around the globe to reduce sugar consumption, yet there is little understanding as to whether these policies have led to changes in the overall sweetness of products, which is essential for understanding long-term effects on food preferences and intake. For example, the implementation of Chile’s Law on Food Labeling and Advertising led to decreases in the sugar content of non-alcoholic packaged beverages and increases in non-nutritive sweeteners (NNS) use in these beverages. Given that NNS have greater sweetness intensity than sugars, it is unclear what was the net effect of these changes on the sweetness of purchased beverages. Using longitudinal household purchase data (n > 2,000 households), we measured the changes in the sweetness of beverage purchases after implementing the first phase of the Chilean law and examine if there were differences by key family sociodemographic variables. We developed three sweetness indices: (1) NNS sweetness, including the sweetness of the six NNS most consumed by Chileans; (2) total sugars sweetness, including the sweetness from total sugars; and (3) total sweetness, combining the sweetness from NNS and sugars. Using fixed-effects models, we compared the observed post-law purchases to a counterfactual based on pre-law trends. We found that NNS sweetness increased relative to the counterfactual, while total sugars sweetness decreased after the law. However, the absolute changes in NNS sweetness were almost entirely offset by the decreases in total sugar sweetness, leading to no change in the total sweetness of beverage purchases. Additionally, there were no differences in the sweetness changes by family sociodemographics. Our findings indicate that Chilean consumers are exposed to similar sweetness levels in their beverages after the law. Future research should explore whether sweetness also remained consistent in dietary intake.