Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.).

This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho). Using a multivariate factorial experimental design, the HS-SPME/GC-MS method was optimized to determine the VOC profiles. Twenty previously trained tasters participated in the ranking descriptive analysis, while 108 consumers participated in the acceptance and purchase intention tests. A total of 84 volatile organic compounds were identified from various chemical classes, including acids, alcohols, aldehydes, esters, ketones, monoterpenes, oxygenated monoterpenoids, sesquiterpenes, and oxygenated sesquiterpenoids. Palmitic acid was the compound found in the highest concentration in all varieties (5.13-13.10%). Multivariate analysis tools identified key compounds for differentiation and grouping of the samples. The results revealed that the variety significantly influenced both the VOCs' concentrations and sensory profiles. The CCN51, PS1319, and SJ02 varieties exhibited the highest diversity of VOCs and sensory attributes. Notably, the SJ02 and CCN51 varieties demonstrated superior acceptability and purchase intention, with means ranging from 7.21 and 7.08 to 3.71 and 3.56, respectively. These results indicate their potential as promising sources of cocoa honey for the food industry.

Analysis of the Sensory Profile and Physical and Physicochemical Characteristics of Amazonian Cocoa (Theobroma cacao L.) Beans Produced in Different Regions.

The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national production. Although the region is the largest producer, no studies are found in the literature containing data on the sensory quality of the beans. Thus, the purpose of this study is to establish the sensory profile of Amazonian cocoa from the main cocoa-producing regions of the Eastern Amazon (Lower Tocantins River, Northeast, West, Southeast and Trans-Amazon). The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. Physical, physicochemical and bioactive compound evaluations were carried out. Beans from different regions had a similar sensory profile; however, it was possible to observe some differences in certain descriptor terms. In the physical evaluation, the samples presented an acceptable commercial standard, and the humidity was within the values established by the legislation. It was found that the post-harvest and/or processing parameters had no influence on the quality attributes of cocoa beans.

Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co-inoculation with Torulaspora delbrueckii and utilization of bentonite.

The worldwide production of sparkling wines has been growing annually, driven by a market demand for high quality and more complex products. The present study aimed to evaluate the fermentation of Chardonnay must using two different Saccharomyces cerevisiae yeasts, either alone (from commercial brands A and B) or in combination with Torulaspora delbrueckii (ScA + Td and ScB + Td, respectively), as well as the addition of bentonite to the fermentation with ScA (ScA + Ben), to investigate their impact on aroma formation in sparkling base wine. Enological parameters, volatile composition, and sensory profile were evaluated. The results showed notable differences in total sulfur dioxide and volatile acidity among the S. cerevisiae strains. Moreover, the esters ethyl acetate, isoamyl acetate, hexyl acetate, and phenethyl acetate showed significant differences among treatments. Esters are recognized for their contribution to fruity and floral aromas, making them an essential part of the aromatic profile of wines. The descriptive analysis revealed that ScB + Td had the highest intensity of floral and tropical fruit notes, as well as aromatic clarity. The use of bentonite did not affect the aromatic composition or sensory profile of the wine. Therefore, the co-inoculation of S. cerevisiae with T. delbrueckii can lead to a base wine with a higher intensity of important volatile compounds and sensory attributes, providing an important alternative to produce winery products with a more complex aroma profile.

Evolution of pigments and their relationship with skin color and sensory profile in date fruits (Phoenix dactylifera L. ) / Evolução dos pigmentos e sua relação com a cor da casca e o perfil sensorial em frutos de tâmaras (Phoenix Dactylifera L. )

Fresh dates of seventeen varieties and khalts from Southern Morocco were analysed for their colour, pigments content, and sensory profile. The results showed significant differences between the sensory profiles of the samples due to the variability of the genotype and their different origin. Fresh date varieties and khalts were a good source of ß-carotene (0.49 - 10.86 µg of ß-carotene /100 g FW). The results revealed that the date varieties and khalts were found to have an excellent functional composition and good sensory characteristics. Therefore, these varieties of Moroccan dates could be used for fresh consumption and in the processing industry, which will constitute a significant source of antioxidants.

Tâmaras frescas de 17 variedades e khalts do sul do Marrocos foram analisadas por sua cor, conteúdo de pigmentos e perfil sensorial. Os resultados mostraram diferenças significativas entre os perfis sensoriais das amostras devido à variabilidade do genótipo e suas diferentes origens. Variedades de tâmaras frescas e khalts foram consideradas uma boa fonte de ß-caroteno (0,49-10,86 µg de ß-caroteno / 100 g FW). Na verdade, os resultados revelaram que as variedades de tâmaras e khalts apresentam uma boa composição funcional e boas características sensoriais. Portanto, essas variedades de tâmaras marroquinas podem ser usadas para consumo in natura e na indústria de processamento, que constituirá uma fonte considerável de antioxidantes.

Patrones de procesamiento sensorial de adultos con dificultades de aprendizaje autorreferidas / Sensory processing patterns of adults with self-reported learning disabilities

Resumen Las dificultades de aprendizaje, que pueden continuar manifestándose en la adultez, han mostrado vinculación con déficit en el procesamiento sensorial. El propósito de la investigación es indagar el perfil sensorial de adultos con y sin dificultades de aprendizaje (DA) en el área de lectoescritura. El estudio es cuantitativo no experimental. El perfil sensorial se evaluó a través de un cuestionario basado en el modelo de Dunn (1997b), que define cuatro patrones sensoriales a partir de la interacción entre el umbral neurológico y las estrategias de autorregulación, junto a un autorreporte de dificultades de aprendizaje. Los resultados mostraron puntuaciones similares en tres patrones sensoriales para ambos grupos, con diferencias significativas en el patrón sensorial de 'Espectador' (p = .038, d =0.5). Este patrón caracterizaría a adultos con DA con una tendencia a estrategias de autorregulación pasiva y umbral neurológico alto. Se concluye que las características de procesamiento sensorial pueden ser relevantes para orientar la intervención y apoyo de personas con DA. Se demuestra la relevancia de analizar el perfil de procesamiento sensorial para la comprensión de las dificultades de aprendizaje. En términos aplicados, amplía las posibilidades de apoyo para adultos con DA al visibilizar la necesidad de entornos que respondan a las características sensoriales individuales.

Abstract Learning difficulties, which may continue to manifest into adulthood, are linked to deficits in sensory processing. A study focused on investigating the sensory profile of adults with and without learning difficulties (LD) in literacy is presented. Quantitative and non-experimental study. The sensory profile was assessed through a questionnaire based on Dunn's model (1997b), which defines four sensory patterns based on the interaction between the neurological threshold and self-regulation strategies. We also included a self-reporting of LD. The results showed similar scores in three sensory patterns for both groups, with significant differences in the 'Bystander' sensory pattern (p = .038, d = 0.5). This pattern would characterize adults with LD with a tendency for passive self-regulation strategies and a high neurological threshold. Sensory processing characteristics may be relevant to guide the intervention and support of people with LD. Our findings demonstrate the relevance of analyzing the sensory processing profile for understanding learning difficulties. In applied terms, it expands support possibilities for adults with LD by highlighting the need for environments that respond to individual sensory characteristics.

Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties.

This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product's drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis' oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products' sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product's oxidative stability.

The Impact of Yeast Encapsulation in Wort Fermentation and Beer Flavor Profile.

The food and beverage industry is constantly evolving, and consumers are increasingly searching for premium products that not only offer health benefits but a pleasant taste. A viable strategy to accomplish this is through the altering of sensory profiles through encapsulation of compounds with unique flavors. We used this approach here to examine how brewing in the presence of yeast cells encapsulated in alginate affected the sensory profile of beer wort. Initial tests were conducted for various combinations of sodium alginate and calcium chloride concentrations. Mechanical properties (i.e., breaking force and elasticity) and stability of the encapsulates were then considered to select the most reliable encapsulating formulation to conduct the corresponding alcoholic fermentations. Yeast cells were then encapsulated using 3% (w/v) alginate and 0.1 M calcium chloride as a reticulating agent. Fourteen-day fermentations with this encapsulating formulation involved a Pilsen malt-based wort and four S. cerevisiae strains, three commercially available and one locally isolated. The obtained beer was aged in an amber glass container for two weeks at 4 °C. The color, turbidity, taste, and flavor profile were measured and compared to similar commercially available products. Cell growth was monitored concurrently with fermentation, and the concentrations of ethanol, sugars, and organic acids in the samples were determined via high-performance liquid chromatography (HPLC). It was observed that encapsulation caused significant differences in the sensory profile between strains, as evidenced by marked changes in the astringency, geraniol, and capric acid aroma production. Three repeated batch experiments under the same conditions revealed that cell viability and mechanical properties decreased substantially, which might limit the reusability of encapsulates. In terms of ethanol production and substrate consumption, it was also observed that encapsulation improved the performance of the locally isolated strain.

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds.

The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phenolic content in wines. Nevertheless, phenolic compounds are related to the sensory characteristics of red wines, so enrichment of red wines requires a balance between phenolic content and sensory characteristics. In the present study, a Merlot red wine was enriched with a phenolic extract obtained from Cabernet Sauvignon grape pomace. Two levels of enrichment were evaluated: 4 and 8 g/L of total phenolic content (gallic acid equivalents, GAE). Wines were evaluated by a trained panel to determine their sensory profile (olfactive, visual, taste, and mouthfeel phases). The bioaccessibility of phenolic compounds from enriched red wines was evaluated using an in vitro digestive model and phenolic compounds were quantified by High Performance Liquid Chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). Enrichment increased mainly flavonols and procyanidins. Such an increase impacted astringency and sweetness perceived by judges. This study proposes an alternative to increase the phenolic content in wines without modifying other main sensory characteristics and offers a potential beneficial effect on the health of consumers.

Site matters: Central neuropathic pain characteristics and somatosensory findings after brain and spinal cord lesions.

BACKGROUND: It is unknown if different etiologies or lesion topographies influence central neuropathic pain (CNP) clinical manifestation. METHODS: We explored the symptom-somatosensory profile relationships in CNP patients with different types of lesions to the central nervous system to gain insight into CNP mechanisms. We compared the CNP profile through pain descriptors, standardized bedside examination, and quantitative sensory test in two different etiologies with segregated lesion locations: the brain, central poststroke pain (CPSP, n = 39), and the spinal cord central pain due to spinal cord injury (CPSCI, n = 40) in neuromyelitis optica. RESULTS: Results are expressed as median (25th to 75th percentiles). CPSP presented higher evoked and paroxysmal pain scores compared to CPSCI (p < 0.001), and lower cold thermal limen (5.6°C [0.0-12.9]) compared to CPSCI (20.0°C [4.2-22.9]; p = 0.004). CPSCI also had higher mechanical pain thresholds (784.5 mN [255.0-1078.0]) compared to CPSP (235.2 mN [81.4-1078.0], p = 0.006) and higher mechanical detection threshold compared to control areas (2.7 [1.5-6.2] vs. 1.0 [1.0-3.3], p = 0.007). Evoked pain scores negatively correlated with mechanical pain thresholds (r = -0.38, p < 0.001) and wind-up ratio (r = -0.57, p < 0.001). CONCLUSIONS: CNP of different etiologies may present different pain descriptors and somatosensory profiles, which is likely due to injury site differences within the neuroaxis. This information may help better design phenotype mechanism correlations and impact trial designs for the main etiologies of CNP, namely stroke and spinal cord lesions. This study provides evidence that topography may influence pain symptoms and sensory profile. The findings suggest that CNP mechanisms might vary according to pain etiology or lesion topography, impacting future mechanism-based treatment choices.

Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

In the last decade, other quality attributes have emerged as the main aspects that impact pork consumers acceptance, such as environmentally friendly production, nutritional value, and animal welfare. This study applies a Check-All-That-Apply (CATA) questionnaire for sensory characterization of loins from genetically lean immunocastrated male pigs fed diets containing either a standard commercial diet with 1.5 % soybean oil (control) or 3 % oil from either soybean oil (SO), canola oil (CO), or fish oil (FO) during the growing-finishing phases. Twenty CATA attributes for loin samples were generated. We interviewed 101 consumers to select all the CATA terms that they considered suitable to characterize sensory attributes of longissimus lumborum muscle samples of pigs from each dietary treatment. The CATA results indicated differences among pork loin samples depending on the source and inclusion level of dietary oil. Loins from pigs fed 3 % SO were characterized by a higher frequency of the "juicy texture" attribute (p < 0.05) and a lower frequency of the "dry texture" attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. Moreover, loins from pigs fed 3 % SO had a lower citation frequency of the "tasteless" attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. The attributes "cooked pork meat-like taste", "juicy texture", "tender texture", and "brightness" were placed close to the overall liking. "Tender texture", "juicy texture", "pork meat-like" (odor and taste), and "cooked pork meat-like taste" attributes were considered drivers of liking. Feeding genetically lean immunocastrated male pigs with diets containing 3 % SO may be advisable from a pork sensory quality perspective.

Tradução e Adaptação Cultural do School Companion Sensory Profile 2 para Crianças e Jovens Brasileiros / Translation and Cultural Adaptation of the School Companion Sensory Profile 2 for Brazilian Children and Youths

RESUMO: Este estudo objetivou adaptar culturalmente, verificar a confiabilidade e sugerir um escore normativo do School Companion Sensory Profile 2 (SCSP-2) para crianças e jovens brasileiros de 3 a 14 anos e 11 meses. O SCSP-2 foi adaptado culturalmente para o Brasil seguindo as etapas de tradução inicial (dois tradutores independentes), tradução conciliada (dois integrantes do comitê técnico), análise de equivalência (quatro especialistas em integração sensorial), retrotradução (dois tradutores de língua materna inglesa), aprovação da autora e pré-teste. O pré-teste verificou a clareza e a compreensão (desdobramento cognitivo/validade de face) e a confiabilidade (equivalência interexaminadores, consistência interna e reprodutibilidade) da versão traduzida, com a participação de 74 professores que responderam ao questionário referente a 146 crianças. Os itens apresentaram índice de concordância acima de 75% no desdobramento cognitivo. A equivalência interexaminadores e teste-reteste apresentaram K ≥ 0,88 em todos os itens pesquisados. Observaram-se valores aceitáveis de consistência interna em quase todas as áreas sensoriais, quadrantes de procura sensorial e sensibilidade sensorial e no fator escolar 2. Os escores preliminares brasileiros são distintos dos americanos. O SCSP-2 adaptado para o Brasil apresenta evidências de validade baseada no conteúdo, além de boa consistência interna, possibilitando identificar problemas de processamento sensorial em crianças e jovens brasileiros.

ABSTRACT: This study aimed to adapt culturally, verify the reliability, and suggest a normative score for the School Companion Sensory Profile 2 (SCSP-2) for Brazilian children and youths aged 3 to 14 years and 11 months. The SCSP-2 was culturally adapted for Brazil following the steps of initial translation (two independent translators), reconciled translation (two members of the technical committee), equivalence analysis (four experts in sensory integration), back-translation (two English mother tongue translators), author approval and pre-test. The pre-test verified the clarity and understanding (cognitive unfolding/face validity) and reliability (inter-examiner equivalence, internal consistency, and reproducibility) of the translated version, with the participation of 74 teachers who answered the questionnaire referring to 146 children. The items showed an agreement rate above 75% in cognitive unfolding/face validity. The inter-examiner and test-retest equivalence showed K ≥ 0.88 in all items surveyed. Acceptable internal consistency values were observed in almost all sensory areas, quadrants of sensory seeking and sensory sensitivity, and in the school factor 2. The Brazilian preliminary scores are different from the American ones. The SCSP-2 adapted for Brazil presents evidence of content-based validity and good internal consistency, making it possible to identify sensory processing problems in Brazilian children and youths.

Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn.

The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd.), Peruvian Andean corn (Zea mays) and Andean lupine (Lupinus mutabilis Sweet). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid intake for adults recommended by FAO. Then, a completely randomized design was applied to the selected samples plus a commercial product. Proximal composition was measured on a dry basis (protein, fat, carbohydrates, and ash), calculation of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and a sensory analysis was carried out using the Check-All-That-Apply (CATA) method with acceptability in 132 regular consumers of vegetarian products. Protein, fat, carbohydrate, and ash contents ranged from 18.5-24.5, 4.1-7.5, 65.4-72.1 and 2.8-5.9%, respectively. The use of Andean crops favored the protein content and the contribution of sulfur amino acids (SAA) and tryptophan from quinoa and lysine and threonine from lupin. The samples with Andean crops were described as easy to cut, soft, good, healthy, legume flavor, tasty and light brown, however the commercial sample was characterized as difficult to cut, hard, dark brown, uneven color, dry and grainy. The sample with 50% quinoa and 50% lupin was the most acceptable and reached a digestibility of 0.92. It complied with the lysine, threonine, and tryptophan intake, with the exception of SAA, according to the essential amino acid pattern proposed by the Food and Agriculture Organization of the United Nations.

Dietary Intake, Nutritional Status and Sensory Profile in Children with Autism Spectrum Disorder and Typical Development.

Children with autism spectrum disorder (ASD) may consume a restricted diet, whether due to sensory sensitivities or an adherence to a gluten and casein free (GCF) diet. Our objective was to analyze dietary intake, nutritional status, and sensory profile in children with and without ASD. A descriptive, cross-sectional study was carried out in 65 children (3−12 years, ASD = 35, typical development (TD) = 30). Short Sensory Profile and food frequency questionnaires were applied. All participants were categorized into normal weight and excess weight, typical sensory performance (TP), and probable + definite difference (PD + DD); and ASD group into GCF dieters (ASD-diet) and non-dieters (ASD-no diet). Children with ASD had a higher intake (gr or ml/d) of vegetable drinks (p = 0.001), gluten-free cereals (p = 0.003), and a lower intake of fish (p < 0.001) than TD ones. The ASD group showed a lower score in total sensory profile score (p < 0.001) than TD group. In the ASD group, those who had PD + DD in their sensory profile consumed fewer dairies (p = 0.019), and more cereals (p = 0.036) and protein foods (p = 0.034) than those with TP. These findings confirm the need to consider the neurodevelopment, sensory profile, and type of diet to improve the ASD child's nutrition. Further long-term research is needed to explore their impact on health.

Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists.

BACKGROUND: This study was carried out in order to investigate the role of post-harvest methods and roasting degree on the sensory profile of Turkish coffees and to compare the results between two sensory panels: Turkey and Brazil. Bourbon variety of Arabica coffee beans processed by three different post-harvest methods (natural, pulped natural and fully washed) and roasted at three different roasting degrees (light, medium and dark). RESULTS: Ground coffee in powder size was heated with cold water and prepared in a Turkish coffee machine. Twenty assessors - ten Turkish and ten Brazilian - were selected and trained to assess 20 flavor attributes of nine Turkish coffee samples. Sensory evaluation results showed that the effects of roasting method on flavor development were perceived more dominantly than effects of post-harvest methods. For the first time, this study highlighted the sensory analysis of Turkish coffees assessed by Turkish and Brazilian assessors. CONCLUSION: Turkish coffee flavor profiles were significantly influenced by roasting method and no significant effects of post-harvest method were observed. Sensorial properties of Turkish coffee were affected by several factors, such as geographical origin and techniques used for preparation of coffee beans, cultural tradition, lifestyle, social behavior and habit. © 2021 Society of Chemical Industry.

Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods.

This study evaluated the effects of different roasting profiles (time/temperature) and brewing methods on the physicochemical and sensory characteristics of coffee brews. Cold brewing (dripping and immersion) and hot brewing (French press) methods were studied to understand the effects of water temperature and technical brewing method conditions on the chemical compound extraction in coffees roasted at high-temperature short time (HTST) and low-temperature long time (LTLT). The results showed that coffee beverages were clearly differentiated concerning the roasting profile when hot water was used (90 ± 3 °C) in brewing. Separation of beverages according to the water temperature used in brewing was observed. Notably, hot brewing coffees were distinguished from cold brewing (19 ± 2 °C) based on a higher titratable acidity and abundance of some furan compounds. The non-volatile extraction rate increased at higher brewing temperatures. At the same brewing temperature, dripping exhibited a higher extraction rate than immersion brewing, which suggests that the coffee extraction process is affected by the design and operation of the cold brewing system. Coffee beverages brewed with HTST and cold dripping displayed the highest value in total dissolved solids (TDS), extraction yield, as well as the highest caffeine, trigonelline, 4- and 5-caffeoylquinic acids (CQAs) contents. Regardless of the roasting profile, coffees brewed by cold dripping were perceived with more bitter and roasted flavors. In contrast, cold immersion and hot coffee beverages showed remarkable sweetness, nutty, caramel, and malt attributes. In turn, these attributes showed an inverse correlation with caffeine concentration, trigonelline, CQAs, and TDS. The findings of this study demonstrate that volatile and non-volatile compounds present in roasted coffee depend on time-temperature roasting conditions; in turn, their presence in the resulting beverages are related to the extraction of the operational conditions of coffee brewing methods.

Sensory attributes, physicochemical and antioxidant characteristics, and protein profile of wild prickly pear fruits (O. macrocentra Engelm., O. phaeacantha Engelm., and O. engelmannii Salm-Dyck ex Engelmann.) and commercial prickly pear fruits (O. ficus-indica (L.) Mill.).

Mexico presents the highest richness of Opuntia Mill. species. These species are an important economic factor for the country, and source of nutrients, bioactive compounds, pigments, and nutraceuticals which can be of interest for the food and pharmaceutical industry. However, there are some wild Opuntia species in the Chihuahua desert, that have not been analyzed to establish their properties and potential use. The aim of study was to evaluate the sensory, physicochemical and protein profile in wild prickly pear fruits (O. macrocentra Engelm. (OM), O. phaeacantha Engelm. (OP), and O. engelmannii Salm-Dyck ex Engelmann. (OE)) from Samalayuca, Chihuahua and compare them with two commercial prickly pear fruits (O. ficus-indica (L.) Mill. (green-OFG, red-OFR). The sensory profile of wild species was characterized by highest color, odor, and sour taste compared to the commercial fruits. Pulp, peel, and seeds from wild prickly pear fruits showed lower pH, and higher titratable total acidity, total phenolic compounds, total flavonoids, antioxidant capacity, protein, lipids, ash, carbohydrates (only peel), and crude fiber content than commercial Opuntia species. Furthermore, O. engelmannii showed a tendency to present the highest betacyanins, betaxanthins, and betalains contents. A total of 181, 122, 113, 183 and 140 different proteins were identified in OM, OP, OE, OFG, OFR species, respectively. All species showed the highest enrichment in three main pathways such as amino acids biosynthesis, glycolysis (dark)/gluconeogenesis (light), and the citric acid cycle. The wild prickly pear fruits of this study showed important nutritional, protein, and antioxidant properties with biological interest, and can be a potential source of functional ingredients and nutraceuticals.

Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger.

The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with partial fat replacement: AB 5% (5% AB, 15% fat); AB 10% (10% AB, 10% fat); AB 15% (AB 15%, 5% fat). Mushroom addition increased moisture content and yield and decreased cooking loss and diameter reduction of the burgers. Formulations with the highest AB concentrations were lighter and redder than the control. AB incorporation affected texture, resulting in less hard and less chewy products. In general, lipid oxidation increased during the storage time, however the lowest values were observed in AB 15%, i.e. the lowest fat content and the presence of AB increased the oxidative stability. AB 10% and AB 15% had good overall liking and were sensorially characterized as juicy, tender and flavorsome burgers. The partial replacement of animal fat by AB is a promising strategy for developing a low-fat burger.

Genetic and chemical control of coffee rust (Hemileia vastatrix Berk et Br.): impacts on coffee (Coffea arabica L.) quality.

BACKGROUND: The occurrence of diseases can alter coffee (Coffea arabica L.) metabolism, causing changes in the composition of coffee beans and beverage quality. However, little is known about which aspects of coffee quality are actually altered by rust (Hemileia vastatrix Berk et Br.) and by its main control methods. The effect of chemical and genetic methods for the control of coffee rust on the quality of coffee beans and beverage was investigated. RESULTS: Both genetic and chemical control reduce the damage caused by the disease in the composition of coffee beans. Genotypes with resistant ancestry, even with resistance breakdown, respond better to chemical control. The combination of genetic and chemical control favors an increase in the sugar content in the beans. CONCLUSIONS: Despite the fact that both genetic and chemical control are effective in reducing disease damage regarding the chemical composition of beans, the quality potential of Timor Hybrid genotypes associated with the cancellation of rust expression through the joint action of genetic and chemical control favors the composition of beans and, consequently, the quantitative assessment of sensory attributes, adding value to the final product. © 2020 Society of Chemical Industry.

Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.

Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS-SPME) was utilized to characterize the volatile organic compounds (VOCs) profile, which contributes to the aroma of olive oils from southwestern (Serra da Mantiqueira region) and southern (Campanha Gaúcha region) Brazil. In this work, the relationship between the VOCs and sensory characteristics has been established; 19 EVOO samples (12 from Campanha Gaúcha and 7 from Serra da Mantiqueira) were studied. Indeed, the main volatile compounds were analyzed and grouped by their classification as well stood up with the trained sensorial panel perceptions. Relevant correlation between artichoke notes and ripe EVOO and between herbaceous notes and green EVOO was found. Additional correlations were observed for C5 and C6 VOCs with green and fruit/floral notes. The results denote the high quality among the samples and imply that besides the genetic factor, ripe or green classification influenced the volatile composition. PRACTICAL APPLICATION: As the Brazilian olive oil production is increasing, knowing about different sensory characteristics and its correlation with the volatile compounds of extra virgin olive oil represents a good tool to improve the quality. Moreover, the application of direct SPME method was possible evidence in the differentiation of ripe and green olive oils, beyond the production region and in consonance with its sensory notes and characteristics.

Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions.

Meat emulsions were made with 50% of phosphate level commonly used in the meat industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl, CaCl2, or MgCl2) were used in the formulations with 25 and 50% salt reduction, corresponding to 10 and 20% of the total amount of salts added, respectively. After embedding in casings, the samples were sonicated (25 kHz and 230 W) in an ultrasonic bath (US) at 20 °C for 0, 18, and 27 min. The addition of CaCl2 or MgCl2 impaired (P < .05) the technological properties of the low-sodium samples. Defects caused by NaCl reduction were not eliminated by 18-min US. However, the combination of KCl and 27-min US eliminated the technological defects caused by the 50% NaCl reduction, with no major impact on lipid oxidation during storage (21 days/4 °C), as observed in the TBARS and sensory profile results. Therefore, it is possible to produce low-phosphate and low-sodium meat emulsions.