FOOD CHEMISTRY
·
2020
·
IF 6.306
Guilin Hu,Xingrong Peng,Ya Gao,Yanjie Huang,Xian Li,Haiguo Su,Minghua Qiu
As the most consumed beverage in the world, the material basis of the sensory quality for roasted coffee beans has always received much attention. The objective of the present study was to clarify the physical morphology changes, main chemical ingredients and cupping scores of arabica coffee beans of different roasting degrees, by scanning electron microscopy (SEM), nuclear magnetic resonance (NMR) and sensory analysis, respectively. Statistical analysis of the data by multivariate analysis demonstrated that trigonelline, sugars, malate, quinic acids, γ-butyro-lactone and acetate have the potential to be new roasting markers. Additionally, in all the sensory indicators, body and acidity were found to be susceptible to roasting degree. Basing on cluster heatmap and sensory molecular network, the complex relationships between sensory indicators and ingredients were discussed. The results of partial least squares regression (PLSR) showed that the content of the main coffee ingredients can be used to predict the body score.
研究领域:
食品科学
·
化学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2024
·
IF 5
Weichao Liu,Lixuan Chang,Yunpeng Xu,Tingting Shan,Guangqing Mu,Fang Qian
Spicy cabbage is a popular fermented vegetable food. The study aimed to determine the physicochemical properties, volatile flavor components, sensory evaluation, and microbial diversity of spicy cabbage prepared using different methods. Three methods were used: single-bacteria fermentation with Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23, mixed fermentation (LMP) using both strains, and natural fermentation as the blank control (CON). The LMP group has the best quality of spicy cabbage and the highest sensory score. Esters and alkenes were the main volatile flavor components of the spicy cabbage by GC–MS. The fermentation time of LMP group was shorter, and the nitrite degradation rate was >60 %, which was significantly higher than that of other groups ( p < 0.05). From the perspective of microbial diversity, the dominant bacteria genera in each group were Lactobacillus , Pantoea , Enterococcus and Pseudomonas . However, mixed fermentation decreased the abundance of pathogenic bacteria, of which the abundance of Serratia was <0.1 %. In conclusion, mixed fermentation can significantly improve the quality of spicy cabbage and shorten the fermentation time. These findings laid the theoretical foundation for the industrial production of high-quality spicy cabbage.
研究领域:
食品科学
·
微生物学
·
农学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Wangli Dai,Shulai Liu,Yicheng Ding,Saiqi Gu,Xuxia Zhou,Yuting Ding
The flavor alterations in bighead carp subjected to varying storage temperatures and the underlying metabolic mechanism were elucidated. Analysis of volatile flavor compounds, electronic nose, free amino acids , ATP-related compounds, and sensory evaluations uncovered a progressive flavor deterioration during storage, especially at 25 °C. Metabolomics-based flavor relating component profiling analysis showed that free fatty acids formed various fatty aldehydes including (E, E)-2,4-heptadienal and nonanal under lipoxygenase catalysis. Alcohol dehydrogenase and alcohol acyltransferases were intimately involved in alcohol and ester generation, while alkaline phosphatase, 5′-nucleotidase, and acid phosphatase were closely associated with IMP, Hx, and HxR conversion, respectively. Aeromonas , Serratia , Lactococcus , Pseudomonas , and Peptostreptococcus notably influenced flavor metabolism and enzyme activities. The metabolism disparities of valine , leucine , isoleucine , lysine, and α-linolenic acid could be the primary factors contributing to flavor metabolism distinctions. This study offers novel insights into the flavor change mechanisms and potential regulation strategies of bighead carp during storage.
研究领域:
食品科学
·
生物化学
·
微生物学
·
代谢组学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2017
·Vol. 82
·期 3
·794-806
·
IF 1.815
Ruicong Zhi,Lianyu Cao,Gang Cao
en Growing evidence shows that consumer choices in real life are mostly driven by unconscious mechanisms rather than conscious. The unconscious process could be measured by behavioral measurements. This study aims to apply automatic facial expression analysis technique for consumers’ emotion representation, and explore the relationships between sensory perception and facial responses. Basic taste solutions (sourness, sweetness, bitterness, umami, and saltiness) with 6 levels plus water were used, which could cover most of the tastes found in food and drink. The other contribution of this study is to analyze the characteristics of facial expressions and correlation between facial expressions and perceptive hedonic liking for Asian consumers. Up until now, the facial expression application researches only reported for western consumers, while few related researches investigated the facial responses during food consuming for Asian consumers. Experimental results indicated that facial expressions could identify different stimuli with various concentrations and different hedonic levels. The perceived liking increased at lower concentrations and decreased at higher concentrations, while samples with medium concentrations were perceived as the most pleasant except sweetness and bitterness. High correlations were founded between perceived intensities of bitterness, umami, saltiness, and facial reactions of disgust and fear. Facial expression disgust and anger could characterize emotion “dislike,” and happiness could characterize emotion “like,” while neutral could represent “neither like nor dislike.” The identified facial expressions agree with the perceived sensory emotions elicited by basic taste solutions. The correlation analysis between hedonic levels and facial expression intensities obtained in this study are in accordance with that discussed for western consumers. Practical Application pt Facial expression analysis is one of the most important methods of indicating true emotions of consumers. Automatic facial expression analysis could help knowing the preferences of consumers directly and guide for the product development and improvement.
研究领域:
食品科学
·
消费者行为
·
情感计算
·
感官评价
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）