Analytic-holistic cognitive styles affect consumer responses to food and beverage samples during sensory evaluation.

Recent studies have shown that the analytic-holistic theory is applicable in sensory science-related areas. Analytic and holistic cognitive style groups have been found to have significantly different perceptions and behaviors within food-related scenarios. These differences were further investigated and identified within the current study, focusing on specific areas of common sensory tests and analyses where analytic and holistic cognitive style groups may differ from one another. Before the main study, 419 volunteers were classified into three groups based on their scores to the Analysis-Holism Scale (AHS). The extreme groups (65 adults for each) were identified as the "analytic" and "holistic" cognitive style groups, respectively. Participants evaluated fruit-flavored beverages and fruit samples for their impression of the intensity or hedonic aspects in the study conducted over two sessions. Each session either employed solely category or line scale for the questions. Analyses focused on the analytic and holistic group comparisons in mean, variance, penalty analysis, and pre- and post-AHS score differences. Results showed that the holistic group exhibited significantly higher mean scores and standard deviations in the hedonic ratings of fruit samples than the analytic group did. Compared to the analytic group, the holistic group showed significantly smaller mean drops in overall liking across the five Just-About-Right (JAR) questions related to flavors or tastes of the mixed-fruit flavored water. A significant difference between the AHS scores measured before and after the sensory evaluation was observed in the holistic group, but not in the analytic group. In conclusion, our findings provide empirical evidence that cognitive styles affect consumer responses to food or beverage samples during sensory evaluation tasks. This implies that sensory professionals may consider these analytic-holistic contrasts while exploring consumer responses to their target samples.

Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem.

BACKGROUND: Understanding the relationship between perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant-based meat analogs. In this study, plant-based patties composed of textured vegetable protein (TVP) and 10%, 20% and 30% TVPs were substituted with fibers from sweet potato stem (SPS), and their instrumental texture and sensory properties were evaluated. RESULTS: Samples with 20% SPS showed hardness, cohesiveness and chewiness, which are the mechanical indicators most similar to those of meat. A descriptive sensory analysis by ten trained participants indicated that the SPS-supplemented meat analog patties exhibited characteristics similar to pork patties in terms of firmness, toughness, cohesiveness and smoothness compared to the TVP-only sample. A strong positive correlation between instrumental hardness and sensory firmness was observed (P < 0.01); however, cohesiveness, springiness and chewiness did not show any correlation between instrumental and sensory analyses. Warner-Bratzler shear force (WBSF) values showed positive correlations with sensory cohesiveness, chewiness, toughness, fibrousness, moistness, firmness and springiness (P < 0.05). CONCLUSION: The results demonstrated the feasibility of physically treated fibers from SPS as a partial substitute for TVP in developing meat analogs. Additionally, this study suggested that instrumental hardness and WBSF measurements can be sound parameters for representing sensory texture characteristics while further developing plant-based meat analogs. © 2024 Society of Chemical Industry.

Release characteristics and risk assessment of volatile sulfur compounds in municipal wastewater treatment plants.

In recent years, the malodorous gases generated by sewage treatment plants have gradually received widespread attention due to their sensory stimulation and health hazards. The emission concentration, sensory evaluation and health risk assessment of volatile sulfur compounds (VSCs) were all explored in two municipal wastewater treatment plants (WWTPs) with oxidation ditch and anaerobic/oxic treatment process, respectively. The VSCs concentration showed the highest amount in the primary treatment unit in both the two WWTPs (73.3% in Plant A and 93.0% in Plant B), while the H2S took the main role in the composition of VSCs. However, H2S took a larger percentage in Plant A (84.5% ∼ 87.0%) rather than Plant B (61.2% ∼ 83.5%), which may be due to the different operating conditions and sludge properties in different treatment process. Besides, H2S also gained the first rank in the sensory evaluation and health risk assessment, which may cause considerable sensory irritation and health risk to workers and surrounding residents. Furthermore, the influencing factor analyses of VSCs emission showed that the temperature of water and air, ORP of sludge made the greatest effect on VSCs release. This study provides theoretical and data support for the research of VSCs emission control in WWTPs.

Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin.

BACKGROUND: The present study aimed to investigate the effects of tremella polysaccharides on the gel properties and antioxidant activity of yak skin gelatin with a view to improving the quality of collagen jellies. The preparation of composite gels were performed by yak skin gelatin (66.7 mg mL-1) and tremella polysaccharides with different concentrations (0, 2, 4, 6, 8 mg mL-1), and finally the collagen jelly was prepared by composite gel (yak skin gelatin: 66.7 mg mL-1; tremella polysaccharides:6 mg mL-1) with the best performance. RESULTS: Tremella polysaccharides not only improved the hardness, springiness, gel strength, water holding capacity and melting temperature of yak skin gelatin, but also enhanced the composite gel's scavenging activity against ABTS radicals, DPPH radicals, O2 and OH radicals. The filling of tremella polysaccharides into the gelatin network increased the number of crosslinking sites inside the gel, which resulted in the gel network structure becoming dense and orderly. The gel particles became finer and more uniform, and the thermal stability was improved. Furthermore, the sensory score of commercially available gelatin jelly decreased more rapidly during storage compared to the composite gel jelly. CONCLUSION: The gel properties and antioxidant activity of yak skin gelatin were improved by adding tremella polysaccharides, and then the quality and storage properties of the jelly were improved, which also provided technical reference for the development of functional gel food. © 2024 Society of Chemical Industry.

Optimization of the fermentation process and antioxidant activity of mixed lactic acid bacteria for honeysuckle beverage.

The aim of the research was to obtain a high healthcare honeysuckle beverage with strong antioxidant activity. Honeysuckle (Lonicera japonica Thunb) was used as the raw material in this experiment. The effects of fermentation temperature, fermentation time, lactic acid bacteria inoculation amount, and sugar addition amount on the sensory quality of honeysuckle beverage were investigated by single factor test and orthogonal test, and the best process was obtained. The physicochemical indexes and antioxidant activity of honeysuckle beverages fermented with lactic acid bacteria were studied. The results showed that the fermentation temperature of the beverage was 37 °C, the fermentation time was 24 h, the inoculation amount of Lactiplantibacillus plantarum and Lactobacillus acidophilus mixed starter (1:1) was 3%, and 8% white granulated sugar was added. The highest sensory score was 87.30 ± 0.17, which was the optimal process. The honeysuckle liquid mixed inoculation with Lactiplantibacillus plantarum and Lactobacillus acidophilus was fermented for 24 h. The number of viable bacteria reached 9.84 ± 0.02 lg cfu/mL, the pH value was 3.10 ± 0.01, and the total polyphenol content was 7.53 ± 0.03 mg GAE/g. The number of lactic acid bacteria, pH, total polyphenol content, and free radical scavenging rate were significantly increased (p < 0.05) compared with the non-inoculated and single-inoculated lactic acid bacteria. To sum up, it was concluded that a better quality beverage could be obtained by fermenting a solution of honeysuckle with Lactiplantibacillus plantarum and Lactobacillus acidophilus mixed fermentation agent, providing a new approach and new ideas for the development of deep processing and fermented beverages using honeysuckle.

A domestic-like carrot cooking methodology for multiple research applications.

Domestic-oriented research focusing on food requires methodologies that closely mimic practices occurring in home kitchens while meeting scientific standards. Currently however, there is a lack of methodologies that can be implemented in both laboratory and home environments. This paper proposes a method that fulfills the scientific requirements of repeatability and reproducibility, while utilizing commonly available materials and processes found in the average household. The method is applied to the preparation, boiling, and seasoning of roots of Daucus carota L. ("carrots"), which can be employed in various scientific fields with only minor adjustments. Three scientific experiments utilizing this methodology are presented, namely sensory evaluation, ionic chromatography measurements, and NMR experiments. In the existing literature, numerous protocols have been used for carrot sample preparation, hindering direct comparisons between studies. In this paper we would like to highlight the ability of the methodology to enhance comparability, as well as its potential utilization in other research applications. The main principles underlying the proposed methodology can also be extrapolated to prepare samples of several other vegetables or cereals.•Comprehensive guidelines for standardizing the shapes, lengths, and widths of carrots are outlined, ensuring minimal variability while preserving the integrity of the raw material.•The cooking method for carrots is tailored to utilize commonly available household materials, while meeting scientific standards required for research purposes.•Seasoning practices involving readily available domestic materials, like commercial salt, are suggested.

Key phytochemicals contributing to the bitterness of quinoa.

Despite its nutritional components and potential health benefits, the bitterness of quinoa seed limits its utilization in the food industry. Saponins are believed to be the main cause of the bitterness, but it is still uncertain which specific compound is responsible. This study aimed to isolate the main components contributing to the bitterness in quinoa seed by solvent extraction and various column chromatography techniques guided by sensory evaluation. Five compounds were identified by mass spectrometry and nuclear magnetic resonance analyses, with the dose-over-threshold factors from 29.03 to 198.89. The results confirmed that triterpenoids are responsible for the bitter taste in quinoa seed, with phytolaccagenic acid derivatives being the primary contributor. Additionally, kaempferol 3-O-(2″, 6″-di-O-α-rhamnopyranosyl)-ß-galactopyranoside (namely mauritianin), was demonstrated for the first time to be associated with the bitterness of quinoa. This study could provide new insight into the bitter compound identification in quinoa.

Characteristics of kopyor coconut (Cocos nucifera L.) using sensory analysis and metabolomics-based approach.

Kopyor is a coconut with unique characteristics from Indonesia, one of the largest coconut producers in the world. Kopyor is an edible mature coconut with soft endosperm. Although this fruit is one of the most popular coconuts in the world, there are limited studies on its properties, including its sensory attributes and metabolite profiles. This study investigates the characteristics of kopyor using sensory evaluation, a widely targeted metabolomics approach, and multivariate analysis. The liquid (water) and solid (flesh) endosperms were collected as the samples. The results showed that kopyor has characteristics that distinguish it from normal mature and young coconuts. Kopyor water has a milky, creamy, nutty, bitter, and astringent taste with an oily aftertaste and mouthfeel. Kopyor flesh is soft and moist and gives a sandy mouth feel. This study analyzed the sensory attributes of the kopyor endosperm for the first time and compared it with those of normal mature and young coconuts. A gas chromatography mass spectrometry analysis showed that kopyor contained wider variety of metabolites than normal coconuts of the same age. Based on the differential analysis and orthogonal projections to latent structures-regression, kopyor water was characterized by the accumulation of flavor-related metabolites, such as amino acids and organic acids, which contributed to its sensory complexity. This study solidified the effects of maturation and endosperm type on metabolite accumulation in kopyor endosperm. This pioneering information will lead to the future use of kopyor and other unique coconuts worldwide for food, contributing to the sustainability of the coconut industry.

Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat.

The effect of goose meat sous-vide (SV) cooking at 6 combinations of temperature (60°C, 80°C) and time (4, 6, 12h) on selected functional properties was investigated. The study conducted an assessment of cooking loss (CL), moisture content, pH, longitudinal (LS), and transverse (TS) shrinkage, shear force (SF), texture profile analysis (TPA), color parameters (L*, a*, b*, C, h°), ΔE and carried out sensory evaluation. A total of 168 breast muscles (BM with and without skin) from 17-wk-old "Polish oat geese" were utilized. The CL was affected by both cooking temperature and time. The CL for meat with skin was higher than for without ones, and it was lower for both kinds of meat cooked at 60°C than at 80°C for all cooking times. The LS was higher than the TS. The higher shrinkage was stated for meat cooked at 80°C. There was a reduction in moisture content and slightly increasing pH by increasing temperature and prolonging cooking time. For both kinds of meat, the highest moisture retention was stated at 60°C/4h, and the lowest in samples heated at 80°C/12h. The samples cooked at 60°C were characterized by a higher L* value than those at 80°C. The a* values were higher for samples cooked at 60°C than those at 80°C, whereas b* were higher for meat cooked at 80°C. The SF exhibited a trend of lower values at 60°C compared to samples cooked at 80°C and it increased with prolonged cooking time. The value of hardness, cohesiveness, springiness, gumminess, and chewiness for meat cooked at 60°C increased, and for samples cooked at 80°C decreased with increasing cooking time. It was no significant differences in sensory scores for overall palatability for both kinds of meat cooked at 60°C and 80°C. Goose meat cooked at different time and temperature combinations showed extremely desirable overall palatability. Taking into account all discussed parameters, the optimal combination seems to be 60°C/4h.

Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars.

The purpose of this study was to investigate the volatile flavor changes in silver carp mince (SCM) gel glycated with different reducing sugars (glucose, L-arabinose, and xylose) based on E-nose, GC-IMS, and sensory evaluation. These results showed that glycation reduced the fishy smell of SCM gel and increased the meaty, toasty, and burnt smell. A total of 10 volatile compounds were considered as characteristic flavor compounds and potential markers. Among them, the main contributors of fishy included hexanal, heptanal, n-nonanal, octanal, etc. Toasty and burnt were mainly related to the production of 3-methylbutanal and furfurol. These results heralded that glycation could be used to improve the volatile flavor of SCM. This research provided a theoretical basis and technical support for glycation in aquatic food flavor quality control, aquatic pre-made food development, and aquatic leisure food processing.

Characterization of key odorants in 'Baimaocha' black teas from different regions.

'Baimmaocha' is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography-olfactometry-quadrupole-time-of-flight mass spectrometry(GC × GC-O-Q-TOMS), and among them 23 compounds were recognized as key odorants contributing to forming different aroma characteristics in 'Baimaocha' black teas of Rucheng, Renhua, and Lingyun (RCBT, RHBT, LYBT). The odor activity value coupled with GC-O showed that methyl salicylate (RCBT), geraniol (RHBT), trans-ß-ionone and benzeneacetaldehyde (LYBT) might be the most definitive aroma compounds identified from their respective regions. Furthermore, PLS analysis revealed three odorants as significant contributors to floral characteristic, four odorants related to fruity attribute, four odorants linked to fresh attribute, and three odorants associated with roasted attribute. These results provide novel insights into sensory evaluation and chemical substances of 'Baimaocha' black tea and provide a theoretical basis for controlling and enhancement tea aroma quality.

Effect of Dehulling Pretreatment on the Flavor of Sesame Paste.

Gas chromatography-olfactory-mass spectrometry (GC-O-MS) combined with Aroma Extract Dilution Analysis (AEDA) were employed to characterize the key odor-active compounds in sesame paste (SP) and dehulled sesame paste (DSP). The AEDA results revealed the presence of 32 and 22 odor-active compounds in SP and DSP, respectively. Furthermore, 13 aroma compounds with FD ≥ 2, OAV ≥ 1, and VIP ≥ 1 were identified as key differential aroma compounds between SP and DSP. Specifically, compounds such as 3-methylbutyraldehyde (OAV = 100.70-442.57; fruity), 2-methylbutyraldehyde (OAV = 106.89-170.31; almond), m-xylene (FD = 16; salty pastry), and 2,5-dimethylpyrazine (FD = 8-16; roasted, salty pastry) played an important role in this differentiation. Additionally, the dehulling process led to increased fermented, sweet, green, and nutty aroma notes in DSP compared to the more pronounced burnt and roasted sesame aroma notes in SP. Our findings offer a theoretical foundation for the regulation of sesame paste aroma profiles.

Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique.

This study aimed to characterize the sensory profiles of wines produced using the flash détente (FD) technique and to identify the flavor compounds contributing to the sensory characteristics. The FD technique was applied to two major grape varieties, Cabernet Sauvignon and Marselan, from the Changli region of China to produce high-quality wines with aging potential. Compared to the traditional macerated wines, the FD wines showed greater color intensity, mainly due to the higher levels of anthocyanins. Regarding the aroma characteristics, FD wines were found to have a more pronounced fruitness, especially fresh fruit note, which was due to the contribution of higher concentration of esters. Concurrently, FD wines showed an increased sweet note which was associated with increased lactones and furanones. In addition, FD wines exhibited reduced green and floral notes due to lower levels of C6 alcohols and C13-norisoprenoids. With regard to mouthfeel, FD wines presented greater astringency and bitterness, which was due to the higher levels of phenolics. The total concentration of condensed tannins and condensed tannins for each degree of polymerization was considerably higher in FD wines due to the strong extraction of the FD technique. A significant increase in grape-derived polysaccharides and glycerol was also found in FD wines, contributing to a fuller body. This study contributed to an increase in the knowledge of the Changli region and demonstrated that the FD technique could be applied to the wine production in this region to address the negative impacts of rainfall in individual vintages.

Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking.

This study aimed to identify saltiness-enhancing peptides from yeast protein and elucidate their mechanisms by molecular docking. Yeast protein hydrolysates with optimal saltiness-enhancing effects were prepared under conditions determined using an orthogonal test. Ten saltiness-enhancing peptide candidates were screened using an integrated virtual screening strategy. Sensory evaluation demonstrated that these peptides exhibited diverse taste characteristics (detection thresholds: 0.13-0.50 mmol/L). Peptides NKF, LGLR, WDL, NMKF, FDSL and FDGK synergistically or additively enhanced the saltiness of a 0.30% NaCl solution. Molecular docking revealed that these peptides predominantly interacted with TMC4 by hydrogen bonding, with hydrophilic amino acids from both peptides and TMC4 playing a pivotal role in their binding. Furthermore, Leu217, Gln377, Glu378, Pro474 and Cys475 were postulated as the key binding sites of TMC4. These findings establish a robust theoretical foundation for salt reduction strategies in food and provide novel insights into the potential applications of yeast proteins.

Nutritional, Textural, and Sensory Attributes of Protein Bars Formulated with Mycoproteins.

Research accumulated over the past decades has shown that mycoprotein could serve as a healthy and safe alternative protein source, offering a viable substitute for animal- and plant-derived proteins. This study evaluated the impact of substituting whey protein with fungal-derived mycoprotein at different levels (10%, 20%, and 30%) on the quality of high-protein nutrition bars (HPNBs). It focused on nutritional content, textural changes over storage, and sensory properties. Initially, all bars displayed similar hardness, but storage time significantly affected textural properties. In the early storage period (0-5 days), hardness increased at a modest rate of 0.206 N/day to 0.403 N/day. This rate dramatically escalated from 1.13 N/day to 1.36 N/day after 5 days, indicating a substantial textural deterioration over time. Bars with lower mycoprotein levels (10%) exhibited slower hardening rates compared with those with higher substitution levels (20% and 30%), pointing to a correlation between mycoprotein content and increased bar hardness during storage. Protein digestibility was assessed through in vitro gastric and intestinal phases. Bars with no or low-to-medium levels of mycoprotein substitution (PB00, PB10, and PB20) showed significantly higher digestibility (40.3~43.8%) compared with those with the highest mycoprotein content (PB30, 32.9%). However, digestibility rates for all mycoprotein-enriched bars were lower than those observed for whey-protein-only bars (PB00, 84.5%), especially by the end of the intestinal digestion phase. The introduction of mycoprotein enriched the bars' dietary fiber content and improved their odor, attributing a fresh mushroom-like smell. These findings suggest that modest levels of mycoprotein can enhance nutritional value and maintain sensory quality, although higher substitution levels adversely affect texture and protein digestibility. This study underscores the potential of mycoprotein as a functional ingredient in HPNBs, balancing nutritional enhancement with sensory acceptability, while also highlighting the challenges of textural deterioration and reduced protein digestibility at higher substitution levels.

Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu.

Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu. We comprehensively characterized and compared the aroma profiles of these two rice-based Baijiu types using static sensory experiments (QDA, quantitative descriptive analysis) and dynamic sensory experiments (TDS, temporal dominance of sensations). Qingya-flavored Baijiu exhibited pronounced plant, oily, and roasted aromas, while traditional rice-flavored Baijiu displayed more prominent fruity, floral, and sour notes. Utilizing GC-O-MS (gas chromatography-olfactometry-mass spectrometry) and multi-method quantification, we qualitatively and quantitatively analyzed 61 key aroma compounds, identifying 22 compounds with significant aroma contributions based on odor activity values (OAVs). Statistical analyses, combining sensory and chemical results, were conducted to predict important aroma compounds responsible for the aroma differences between the two Baijiu types. Aroma Recombination and Omission experiments showed that seven compounds play key roles in the aroma of Qingya-flavored Baijiu, including (2E,4E)-Deca-2,4-dienal, linalool, apricolin, ethyl acetate, ethyl isobutyrate, ethyl caprylate, and ethyl isovalerate.

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins.

Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory traits and consumers' acceptance of dry-cured loin are still limited. A preliminary study was conducted on the effect of sex type (surgical castrated male pigs and immunocastrated male and female pigs, at approximately 140 kg in weight and 7 months of age) and animal diet (pea vs. soya) on dry-cured loins. The study involved a sensory evaluation of six treatments, with a 3 × 2 factorial design, conducted by trained panellists and untrained consumers in Spain (n = 126) and Portugal (n = 80). The consumers were also checked for their skatole sensitivity using a pure substance. The results showed that the pea-based diet was significantly different (p < 0.001) from the soy-based diet, as determined by a trained panel of surgically castrated male pigs, although the immunocastration treatments were not split. Dry-cured loin from immunocastrated male pigs fed with peas was considered tenderer and juicier (p < 0.05) than those fed soya-based diets. The untrained consumer panel scored higher on the sensory traits (flavour, juiciness, and overall liking) from the loin samples of surgically castrated male pigs fed a pea diet. All consumers scored similarly in boar taint detection. This study demonstrates the applicability of the pea-based diet for the feeding of pigs destined for cured meat and highlights immunocastration as a tool that does not compromise the skatole detection score.

Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with Saccharomyces cerevisiae on the Quality of Chunjian Citrus Wine.

Non-Saccharomyces (NSc) yeasts have great potential in improving wine qualities. In this study, two NSc and two Saccharomyces cerevisiae (Sc) samples were tested on their performance of mono-inoculated and composite culture in the fermentation of Chunjian citrus wine. The cell count, Brix degree, total sugar, total acidity, alcohol level, pH value, color intensity (CI), and tonality were determined to evaluate the contribution of NSc to the quality of citrus wine in the mixed fermentation. Volatile compounds were analyzed by HS-SPME-GC-MS, and sensory evaluation was carried out. During the 9-day fermentation, the mixed-culture wine exhibited a higher cell concentration than the pure culture. After the fermentation, mixed-culture wine specifically decreased the concentrations of unfavorable volatile compounds, such as isobutanol and octanoic acid, and increased favorable volatile compounds, including ethyl octanoate, ethyl decanoate, and phenylethyl acetate. The quality category of the citrus wine was improved compared with the Sc mono-inoculated wines, mainly in regard to aroma, retention, and sweetness. The study shows that the mixed fermentation of NSc and Sc has positive impacts on reducing alcohol level and total acidity and increasing CI. The present work demonstrates that the mixed fermentation of NSc and Sc has enormous beneficial impacts on improving the quality of citrus wine.

Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance.

In recent years, with the increasing awareness of consumers about the relationship between excessive fat intake and chronic diseases, such as obesity, heart disease, diabetes, etc., the demand for low-fat foods has increased year by year. However, a simple reduction of fat content in food will cause changes in physical and chemical properties, physiological properties, and sensory properties of food. Therefore, developing high-quality fat replacers to replace natural fats has become an emerging trend, and it is still a technical challenge to completely simulate the special function of natural fat in low-fat foods. This review aims to provide an overview of development trends of fat replacers, and the different types of fat replacers, the potential fat replacement mechanisms, sensory evaluation methods, and their consumer acceptance are discussed and compared, which may provide a theoretical guidance to produce fat replacers and develop more healthy low-fat products favored by consumers.

Metabolomics-based study of chemical compositions in cellulase additives derived from a tobacco-origin Bacillus subtilis and their impact on tobacco sensory attributes.

To enhance the quality of tobacco leaves and optimize the smoking experience, diverse strains of functional bacteria and their associated metabolites have been used in tobacco aging. Exogenous cellulase additives are frequently employed to facilitate the degradation of cellulose and other macromolecular matrices and enhance the quality of the tobacco product. However, little is known about how microbial metabolites present in exogenous enzyme additives affect tobacco quality. In this study, crude cellulase solutions, produced by a tobacco-originating bacterium Bacillus subtilis FX-1 were employed on flue-cured tobacco. The incorporation of cellulase solutions resulted in the reduction of cellulose crystallinity in tobacco and the enhancement of the overall sensory quality of tobacco. Notably, tobacco treated with cellulase obtained from laboratory flask fermentation demonstrated superior scent and flavor attributes in comparison to tobacco treated with enzymes derived from industrial bioreactor fermentation. The targeted and untargeted metabolomic analysis revealed the presence of diverse flavor-related precursors and components in the cellulase additives, encompassing sugars, alcohols, amino acids, organic acids, and others. The majority of these metabolites exhibited significantly higher levels in the flask group compared to the bioreactor group, probably contributing to a pronounced enhancement in the sensory quality of tobacco. Our findings suggest that the utilization of metabolic products derived from B. subtilis FX-1 as additives in flue-cured tobacco holds promise as a viable approach for enhancing sensory attributes, establishing a solid theoretical foundation for the potential development of innovative tobacco aging additives.