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Articoli di riviste sul tema "Beverage chemistry and beverage sensory science"

Autore: Grafiati

Pubblicato: 13 agosto 2024

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1

Kolonas, Alexandros, Patroklos Vareltzis, Smaro Kiroglou, et al. "Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation." International Journal of Molecular Sciences 24, no. 4 (2023): 3558. http://dx.doi.org/10.3390/ijms24043558.

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Athletes often consume functional beverages in order to improve performance and reduce oxidative stress caused by high-intensity exercise. The present study aimed to evaluate the antioxidant and antibacterial properties of a functional sports beverage formulation. The beverage’s antioxidant effects were assessed on human mesenchymal stem cells (MSCs) by determining thiobarbituric acid reactive substances (TBARS; TBARS levels decreased significantly by 52.67% at 2.0 mg/mL), total antioxidant capacity (TAC; TAC levels increased significantly by 80.82% at 2.0 mg/mL) and reduced glutathione (GSH;

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2

Habschied, Kristina, Jelena Nišević, Vinko Krstanović, Ante Lončarić, Kristina Valek Lendić, and Krešimir Mastanjević. "Formulation of a Wort-Based Beverage with the Addition of Chokeberry (Aronia melanocarpa) Juice and Mint Essential Oil." Applied Sciences 13, no. 4 (2023): 2334. http://dx.doi.org/10.3390/app13042334.

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In Croatia, the production of non-alcoholic wort-based beverages is in its initial stages. The main goal of this research was to produce wort that could be then used in the production of a wort-based beverage with the addition of chokeberry (Aronia melanocarpa) juice. Sensory characteristics and consumer acceptance was also analyzed. Worts were prepared by the standard mashing process, using Munich and pale ale malt. Chokeberry juice was added to the cooled worts. For the purpose of this research, two versions of wort with different concentrations of chokeberry juice (10%, 20%, 30%) were formu

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Punoo, Hilal Ahmad, Jahangir A. Rather, and Andleeb Muzaffar. "Development of soy whey fortified orange juice beverages: their physicochemical, rheological, antioxidant, and sensory properties." Exploration of Foods and Foodomics 1, no. 4 (2023): 206–20. http://dx.doi.org/10.37349/eff.2023.00016.

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Aim: Soy whey is a byproduct of tofu production and is being discarded after tofu preparation. However, soy whey is a rich source of phytochemicals, minerals, and protein. The present study was conducted to utilize soy whey for the development of nutraceutical-rich orange juice beverages. Methods: The soy whey and orange juice were produced and beverage samples were developed from them. The samples were evaluated for physicochemical, rheological, antioxidant, and sensory properties to evaluate the optimum percentage of soy whey that can be utilized for beverage development. Results: The protei

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Sotelo-González, Ana María, Iza Fernanda Pérez-Ramírez, Julissa Haydee Soto-Infante, et al. "Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions." Molecules 28, no. 6 (2023): 2496. http://dx.doi.org/10.3390/molecules28062496.

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Blueberries are rich in polyphenols, anthocyanins, and proanthocyanidins; however, they are expensive. In contrast, strawberries have a lower cost and are rich in ellagitannins. Therefore, a strawberry–blueberry blend decoction could produce a low-cost beverage with a rich and diverse phytochemical profile. In this study, we developed three berry-based beverages: blend strawberry–blueberry (SBB), strawberry (SB), and blueberry (BB). The polyphenol profile of the beverages was characterized by UPLC-ESI-Q-ToF MSE, an acceptability test was carried out with potential consumers, and a stability an

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Furlani, Lucas da Luz, Caroline Marques, Naimara Vieira do Prado, Matheus Sbruzzi Fiebig, Alessandra Machado-Lunkes, and Fabiane Picinin de Castro-Cislaghi. "Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage." Acta Scientiarum. Technology 46, no. 1 (2023): e64953. http://dx.doi.org/10.4025/actascitechnol.v46i1.64953.

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Consumers see whey beverages as inferior products to yogurts, especially regarding texture and viscosity. The aim of this work was to evaluate consumers' perception of the differences between yogurt and fermented whey beverage using word association and check-all-that-apply (Cata). Untrained assessors (n = 100) evaluated samples of three commercial brands of liquid or stirred yogurt and whey beverage, of strawberry flavor. Chemical and physical parameters (pH, acidity, total solids, color, texture and syneresis) were determined to assist in the interpretation of the results. The study showed t

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6

Anjos, Ofélia, Soraia Inês Pedro, Débora Caramelo, et al. "Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale." Applied Sciences 11, no. 11 (2021): 5065. http://dx.doi.org/10.3390/app11115065.

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Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by

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7

Genovese, Alessandro. "Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry." Applied Sciences 13, no. 22 (2023): 12402. http://dx.doi.org/10.3390/app132212402.

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The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]

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8

Aniceto, Adriana, Julia Montenegro, Rafael da Silva Cadena, and Anderson Junger Teodoro. "Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages." Molecules 26, no. 2 (2021): 332. http://dx.doi.org/10.3390/molecules26020332.

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Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.1

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João Santos, Maria, João Mota, Elisete Correia, and Alice Vilela. "The science behind beverage flavors: The role of pH and amylase enzyme in the human mouth." BIO Web of Conferences 68 (2023): 02003. http://dx.doi.org/10.1051/bioconf/20236802003.

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The chemical composition of alcoholic beverages plays a crucial role in their flavor, and the interaction with the chemistry of the mouth, particularly saliva, further shapes the sensory experience. Saliva's pH and enzyme activity can affect the chemical balance of the drink, and therefore, the taste and aroma perceived by the taster. This study examined the influence of saliva on the pH and α-amylase activity of alcoholic beverages, through a potentiometer and enzymatic kits respectively, and how this affected their sensory profile, through the performance of a Descriptive Analysis (DA) senso

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10

Maleš, Ivanka, Ana Dobrinčić, Zoran Zorić, et al. "Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages." Molecules 28, no. 9 (2023): 3656. http://dx.doi.org/10.3390/molecules28093656.

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Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their biopotential. In our previous research, it was found that sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.), and combinations of their extracts had the highest total phenolic content and a unique composition of volatile compounds, which can contribute to the aromatic and antioxidant qualities of functional products. Therefore, this research aimed to investigate the potential of sage and wild thyme extrac

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Oliveira-Alves, Sheila, Sílvia Lourenço, Tiago A. Fernandes, and Sara Canas. "Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety." Applied Sciences 14, no. 3 (2024): 1010. http://dx.doi.org/10.3390/app14031010.

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This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and the most relevant strands in which they are involved in some spirit beverages—wine spirit, brandy, whiskey, sugar-cane spirits (rum and cachaça) and grape marc spirit—with great importance worldwide in terms of production, trade and consumption. It gathers the key discoveries on the topic, considering the production process of each spirit beverage, and the related sources of coumarins (different kinds of wood used in the ageing stage), along with the factors that govern them and can infl

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12

Kyroglou, Smaro, Rafailia Laskari, and Patroklos Vareltzis. "Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics." Molecules 27, no. 9 (2022): 2971. http://dx.doi.org/10.3390/molecules27092971.

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The use of vacuum cycles for the cold extraction of coffee is a new process that leads to a significant reduction in process time of Cold Brew compared to conventional methods. This research aimed at specifying the necessary parameters for producing a consumer-accepted cold brew coffee by applying vacuum cycles. This was achieved by investigating the effect of the number of cycles and of the applied pressure (vacuum) on the physicochemical characteristics of the cold brew coffee, i.e., total dissolved solids (TDS%), pH, acidity, phenol and caffeine content and color. Furthermore, sensory evalu

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13

Suffys, Sarah, Dorothée Goffin, Gaëtan Richard, Adrien Francis, Eric Haubruge, and Marie-Laure Fauconnier. "Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink." Molecules 28, no. 16 (2023): 6084. http://dx.doi.org/10.3390/molecules28166084.

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At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health benefits. As fermentation improves the nutritional and organoleptic status of grains, the mixed fermentation process involved in the development of kombucha beverages (fermented sweet tea) is conducted by inoculating a symbiotic culture of bacteria and yeasts into the transposable matrix (Sobacha inst

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14

Halagarda, Michał, and Paweł Obrok. "Influence of Post-Harvest Processing on Functional Properties of Coffee (Coffea arabica L.)." Molecules 28, no. 21 (2023): 7386. http://dx.doi.org/10.3390/molecules28217386.

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Coffee is one of the most popular beverages worldwide, valued for its sensory properties as well as for its psychoactive effects that are associated with caffeine content. Nevertheless, coffee also contains antioxidant substances. Therefore, it can be considered a functional beverage. The aim of this study is to evaluate the influence of four selected post-harvest coffee fruit treatments (natural, full washed, washed–extended fermentation, and anaerobic) on the antioxidant and psychoactive properties of Arabica coffee. Additionally, the impact of coffee processing on the selected quality param

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15

Fischer, Bruno, Jean Carlo Rauschkolb, Rogério Luis Cansian, et al. "Development of pasteurized coffee-flavored dairy beverage added with mint extract (Mentha x piperita)." Acta Scientiarum. Technology 42 (May 28, 2020): e48474. http://dx.doi.org/10.4025/actascitechnol.v42i1.48474.

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The aim of this work was to evaluate different concentrations of ethanol on antioxidant (phenolic and flavonoid) compounds extraction of Mentha x Piperita aiming at applying the extract in whey-based dairy beverages. The extracts were obtained by cold maceration using water and ethanol as solvents. The extract using water and 70% ethanol had a 13.83 (w w-1) yield, 61.72 mg GAE g-1 phenolic compounds extract, 37.27 mg QE g-1 flavonoid content extract and 0.056 mg mL-1 antioxidant activities. The dairy beverage formulations followed a 22 factorial design in order to evaluate the effect of whey/m

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16

B, Yusuf A., and Muhammad I. M. "Nutritional, Functional and Sensory Attributes of Ready-to-use Cocoa Beverage." Scholars International Journal of Biochemistry 6, no. 1 (2023): 1–7. http://dx.doi.org/10.36348/sijb.2023.v06i01.001.

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Increased consumer awareness of the health advantages of plant-based foods and beverages has resulted in a preference for functional beverages over traditional sugar-laden drinks and beverages that just satisfy thirst but give little or no nutritional or health benefits. This study carried out the formulation and sensory evaluation of cocoa beverages enriched with calcium and zinc. Nutritional composition, functional properties and anti-nutritional factors were investigated using standard analytical methods of the Association of Official Analytical chemist. Data were analyzed by ANOVA and resu

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17

Voss, Glenise B., Maria João P. Monteiro, Paula Jauregi, Luísa M. P. Valente, and Manuela E. Pintado. "Functional characterisation and sensory evaluation of a novel synbiotic okara beverage." Food Chemistry 340 (March 2021): 127793. http://dx.doi.org/10.1016/j.foodchem.2020.127793.

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18

Human, Chantelle, Dalene de Beer, Magdalena Muller, et al. "Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties." Molecules 26, no. 17 (2021): 5260. http://dx.doi.org/10.3390/molecules26175260.

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Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humi

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Muir, D. D. "Sensory Analysis for Food and Beverage Quality Control - A Practical Guide." International Journal of Dairy Technology 64, no. 3 (2011): 458. http://dx.doi.org/10.1111/j.1471-0307.2011.00680.x.

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Starkey, Dustin E., Zhuzhu Wang, Kommer Brunt, et al. "The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion." Journal of AOAC INTERNATIONAL 105, no. 2 (2022): 333–45. http://dx.doi.org/10.1093/jaoacint/qsac005.

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Abstract The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a dr

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Contreras-López, Elizabeth, Juan Ramírez-Godínez, Miguel Maximiliano García-Martínez, Ana Luisa Gutiérrez-Salomón, Luis Guillermo González-Olivares, and Judith Jaimez-Ordaz. "Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity." Applied Sciences 11, no. 9 (2021): 3766. http://dx.doi.org/10.3390/app11093766.

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Nowadays, there are few options of low or no added sugar drinks offering health benefits and oriented to consumers with a special health condition, such as overweight and obesity. The objective of this work was to develop and characterize a low-calorie antioxidant beverage made from aqueous extracts of medicinal plants (Melissa and lemon verbena), flowers (chamomile and bougainvillea), and fruits (guava, pineapple, strawberry, orange, and tangerine) as an alternative for people with overweight and obesity. Four formulations were developed from medicinal plants, flowers, and fruits. For this, a

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Łopusiewicz, Łukasz, Paweł Kwiatkowski, and Emilia Drozłowska. "Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake." Applied Sciences 12, no. 3 (2022): 1085. http://dx.doi.org/10.3390/app12031085.

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Plant-based fermented beverages are growing in popularity due to the rise in vegetarianism, health trends and ethical concerns. In this study, camelina (Camelina sativa L.) seed press cake (CPC, 15% and 20% w/w) was fermented using yogurt starter culture. The physicochemical properties of the samples, including pH, total acidity, color, viscosity, texture and rheological properties were investigated. Moreover, the lactic acid bacteria (LAB) viability, bioactive compounds and antioxidant activity were determined. During fermentation and 28-day refrigerated storage, the samples achieved a mean v

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23

Adakole, Maria Iji, Akama Friday Ogori, Julius Kwagh-Hal Ikya, et al. "Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties." Applied Sciences 11, no. 7 (2021): 3151. http://dx.doi.org/10.3390/app11073151.

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A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, c

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Chang, Yi-Ting, Pi-Hui Hsu, Mao-Che Chiu, and Jui-Yu Chou. "Eff ects of Selected Yeasts on the Chemical Profi les and Antioxidant Activity of Fermented Coff ee Beans during the Aging Process." Chiang Mai Journal of Science 51, no. 1 (2024): 1–15. http://dx.doi.org/10.12982/cmjs.2024.016.

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Coffee, a globally popular beverage, undergoes various processing methods such as natural (also known as dry process), washed (also known as wet processed), and honey (also known as pulped natural), impacting bean composition and beverage quality. Microorganisms, especially yeasts, play a crucial role in these processes. We investigated three yeasts’ effects on chemical profi les and antioxidant activity during coffee bean aging. Our fi ndings indicate signifi cant infl uences of processing method and yeast choice on antioxidant potential and physicochemical properties. Dry-processed beans dem

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Malini, B., C. K. Sunil, Ashish Rawson, R. Vidyalakshmi, and N. Venkatachalapathy. "Effect of pineapple core powder on white finger millet vegan probiotic beverage: Nutrition, sensory and storage." Food Chemistry Advances 4 (June 2024): 100593. http://dx.doi.org/10.1016/j.focha.2023.100593.

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Gelinas, Benjamin S., Edisson Tello, and Devin G. Peterson. "Mechanisms of Rebaudioside A Degradation and Ingredient-Sweetener Interactions in Beverages during Storage." Molecules 27, no. 4 (2022): 1385. http://dx.doi.org/10.3390/molecules27041385.

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The instability of rebaudioside A (Reb A) in food product applications during storage challenges their utilization. The pathways of Reb A degradation in aged acidic beverages were investigated. Three Reb A degradation compounds of known sensory importance were monitored, consisting of (1) a rearrangement, (2) a hydration, and (3) an epoxidation/rearrangement product. Using deuterium-labeled water (D2O) experiments, compounds 1–2 were reported to be generated by acid-catalyzed mechanisms involving the formation of a carbocation on carbon position 16, followed by either deprotonation via E1 elim

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Yang, Zhongjie, Xiaofei Zhang, and Jun Guo. "Functionalized Carbon-Based Electrochemical Sensors for Food and Alcoholic Beverage Safety." Applied Sciences 12, no. 18 (2022): 9082. http://dx.doi.org/10.3390/app12189082.

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Food is a necessity in people’s lives. Equally importantly, alcoholic beverages are also highly demanded globally due to the indispensable role they play in cultural, social, and ritual events. However, the production of food and alcoholic beverages suffers from a variety of contaminants, such as toxins, pesticides, antibiotic residues, and heavy metals, which are seriously harmful to human beings. These urgent threats have raised the awareness of the need to improve product quality and safety via developing effective, rapid, and economical monitoring and detecting methods. Fortunately, due to

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Sadowska, Anna, Franciszek Świderski, Klaudia Kulik, and Bożena Waszkiewicz-Robak. "Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’S Osmo-Lality." Molecules 26, no. 18 (2021): 5607. http://dx.doi.org/10.3390/molecules26185607.

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High levels of osmolalities have been found in manufactured carbohydrate-based functional drinks that occasionally include added protein; however, fruit components rich in bioactive ingredients have been absent. It has proved difficult to obtain recovery drinks based on natural fruit components that deliver calories and nutrients to the body whilst simultaneously ensuring that the body is adequately hydrated after physical exertion; the problem being that it is difficult to ensure the drinks’ stability at low pH levels and maintain an appropriate sensory quality. This study aims to develop dri

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Kizzie-Hayford, Nazir, Salifu Seidu-Larry, Shilla Owusu-Ansah, Bright Quaye, and Jerry Ampofo-Asiama. "Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage." Journal of Food Processing and Preservation 2024 (April 16, 2024): 1–10. http://dx.doi.org/10.1155/2024/6669374.

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Bissap is prepared from Roselle calyxes (Hibiscus sabdariffa L.) by hot infusion and marketed as a health drink. To improve the tart attributes, sucrose is usually added. However, because of nutrition and health concerns, processors explore other types of sweeteners, but the impact on the phytochemical and physicochemical quality and sensory properties of Bissap is not reported despite the potential influence on consumer acceptability. In this study, Roselle calyx extract was prepared to which sugarloaf pineapple pulp, Roscoe ginger, Negro/Ethiopian pepper, and cloves were added to obtain the

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Akubor, P. I. "Influence of storage on the physicochemical, microbiological and sensory properties of heat and chemically treated melon-banana beverage." Plant Foods for Human Nutrition 58, no. 3 (2003): 1–10. http://dx.doi.org/10.1023/b:qual.0000040367.08313.ac.

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Heitmann, Mareile, Emanuele Zannini, Claudia Axel, and Elke Arendt. "Correlation of Flavor Profile to Sensory Analysis of Bread Produced with DifferentSaccharomyces cerevisiaeOriginating from the Baking and Beverage Industry." Cereal Chemistry Journal 94, no. 4 (2017): 746–51. http://dx.doi.org/10.1094/cchem-03-17-0044-r.

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Ivanović, Stefan, Katarina Simić, Vele Tešević, Ljubodrag Vujisić, Marko Ljekočević, and Dejan Gođevac. "GC-FID-MS Based Metabolomics to Access Plum Brandy Quality." Molecules 26, no. 5 (2021): 1391. http://dx.doi.org/10.3390/molecules26051391.

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Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its

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Saisahas, Kasrin, Asamee Soleh, Kiattisak Promsuwan, et al. "A portable electrochemical sensor for detection of the veterinary drug xylazine in beverage samples." Journal of Pharmaceutical and Biomedical Analysis 198 (May 2021): 113958. http://dx.doi.org/10.1016/j.jpba.2021.113958.

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Li, Xin, Dehan Luo, Yu Cheng, Kin-Yeung Wong, and Kevin Hung. "Identifying the Primary Odor Perception Descriptors by Multi-Output Linear Regression Models." Applied Sciences 11, no. 8 (2021): 3320. http://dx.doi.org/10.3390/app11083320.

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Semantic odor perception descriptors, such as “sweet”, are widely used for product quality assessment in food, beverage, and fragrance industries to profile the odor perceptions. The current literature focuses on developing as many as possible odor perception descriptors. A large number of odor descriptors poses challenges for odor sensory assessment. In this paper, we propose the task of narrowing down the number of odor perception descriptors. To this end, we contrive a novel selection mechanism based on machine learning to identify the primary odor perceptual descriptors (POPDs). The percep

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Starowicz, Małgorzata, and Michael Granvogl. "Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead." Molecules 27, no. 3 (2022): 710. http://dx.doi.org/10.3390/molecules27030710.

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Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains. Moreover, the technological process of mead production such as the step of wort preparation (with or without boiling of wort before fermentation) can be modified. All these factors might have a significant impact on the formation of aroma-active compounds, and therefore, sensory acceptance by consumers. High vacuum distillation, using the so-called solvent assisted flavor evaporation (SAFE) tec

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Li, Gangfeng, Tarun Belwal, Zisheng Luo, et al. "Direct detection of Pb2+ and Cd2+ in juice and beverage samples using PDMS modified nanochannels electrochemical sensors." Food Chemistry 356 (September 2021): 129632. http://dx.doi.org/10.1016/j.foodchem.2021.129632.

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Lu, Yan, Chengqi Bao, Jin Zou, Jinli Xiao, Wei Zhong, and Yansha Gao. "Highly Sensitive Electrochemical Sensor for Sunset Yellow Based on Electrochemically Activated Glassy Carbon Electrode." Molecules 27, no. 16 (2022): 5221. http://dx.doi.org/10.3390/molecules27165221.

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Abstract (sommario):

Electrochemically activated glassy carbon electrode (AGCE) was fabricated and applied for sensitive and selective detection of sunset yellow (SY). The electroanalysis of SY was investigated by square wave voltammetry (SWV). Owed to the specific oxygen-contained functional groups and the outstanding conductivity of AGCE, the proposed sensor exhibits an enhanced oxidation peak current of SY when compared with non-activated glass carbon electrode (GCE). Under the optimal analytical conditions, the oxidation peak current is linear with SY concentration in the range of 0.005–1.0 μM. The low limit o

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Dogan, Mahmut, Duygu Aslan, Tugba Aktar, and Meryem Goksel Sarac. "A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach." European Food Research and Technology 242, no. 6 (2016): 953–66. http://dx.doi.org/10.1007/s00217-015-2602-z.

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39

Aluko, Angela, Neema Kassim, and Edna Makule. "Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life." Journal of Food Processing and Preservation 2023 (September 6, 2023): 1–12. http://dx.doi.org/10.1155/2023/4155761.

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Abstract (sommario):

An investigation was carried out to extend the shelf life of cashew apple juice (CAJ) by up to 90 days from its natural shelf life. CAJ was obtained by pressing apples. Then, extracted juice was clarified, pasteurized, and added with preservatives, citric acid (0.01%), and sodium benzoate (0.01%). The juice was analyzed for physicochemical qualities, sugars, microbial (total bacteria, yeast, and mould) and sensory evaluation tests for appearance (yellow and brown color), aroma, and taste (astringent, bitter, and sweet). CAJ was stored at refrigeration (4°C) and ambient temperature (22.6-32.5°C

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de Faria, Lucas Vinícius, Thalles Pedrosa Lisboa, Davi Marques de Farias, et al. "Direct analysis of ascorbic acid in food beverage samples by flow injection analysis using reduced graphene oxide sensor." Food Chemistry 319 (July 2020): 126509. http://dx.doi.org/10.1016/j.foodchem.2020.126509.

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41

Liu, Fang, Shiqing Song, Xiaoming Zhang, Chen Tan, and Eric Karangwa. "Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry." European Food Research and Technology 238, no. 2 (2013): 247–57. http://dx.doi.org/10.1007/s00217-013-2093-8.

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Liu, Mengqi, Xueyi Tian, Laping He та ін. "Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage". Food Chemistry: X 20 (грудень 2023): 101041. http://dx.doi.org/10.1016/j.fochx.2023.101041.

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43

Xu, Yong-Quan, Ying Gao, and Daniel Granato. "Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage." Food Chemistry 339 (March 2021): 128060. http://dx.doi.org/10.1016/j.foodchem.2020.128060.

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44

Campuzano-Duque, Luis F., Juan Carlos Herrera, Claire Ged, and Matthew Wohlgemuth Blair. "Bases for the Establishment of Robusta Coffee (Coffea canephora) as a New Crop for Colombia." Agronomy 11, no. 12 (2021): 2550. http://dx.doi.org/10.3390/agronomy11122550.

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Abstract (sommario):

Robusta coffee (C. canephora) covers 36% of world coffee production and has strategic relevance as a beverage that it is produced by thousands of small-scale producers around the world. Although mainly grown in Africa and Asia as opposed to Latin America, this situation is changing. Colombia is recognized as a producer of high-quality Arabica (C. arabica L.) coffee, however we argue that Robusta represents a great economic opportunity for small scale producers, for the industrialization of new products and for emerging coffee chains. Therefore, the objective of this review is to outline the ag

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45

Wen, Xiaowen, Janet Herdan, Steven West, Denise Kinkade, Nadejda Vilissova, and Matthew Anderson. "Application of Rapid, Electrochemical Flash Titration™ to Total Acidity and Alkalinity Determinations in Buffers, Foods, and Beverages." Journal of AOAC INTERNATIONAL 87, no. 5 (2004): 1208–17. http://dx.doi.org/10.1093/jaoac/87.5.1208.

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Abstract (sommario):

Abstract A new technique (Flash Titration™) for the determination of total acidity and total alkalinity was applied to food and beverage analysis. Requiring no liquid titrants, Flash Titration is a technique made possible through microfabrication of electrochemical components on a silicon chip. Acidic or basic titrant was generated electrochemically at a noble-metal electrode that intimately surrounded an ion-selective, field-effect transistor pH sensor. As acid or base was generated through electrolysis, sample alkalinity or acidity, respectively, was neutralized in the immediate vicinity of

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Mandal, Badal Kumar, and Yong-Chien Ling. "Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods." Molecules 28, no. 10 (2023): 4012. http://dx.doi.org/10.3390/molecules28104012.

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Abstract (sommario):

Of the different quality parameters of any food commodity or beverage, color is the most important, attractive and choice-affecting sensory factor to consumers and customers. Nowadays, food industries are interested in making the appearance of their food products attractive and interesting in order to appeal to consumers/customers. Natural green colorants have been accepted universally due to their natural appeal as well as their nontoxic nature to consumers. In addition, several food safety issues mean that natural green colorants are preferable to synthetic food colorants, which are mostly u

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Xu, Zhihao, Qinzhi Wang, Hui Zhangsun, Shuang Zhao, Yijian Zhao, and Li Wang. "Carbon cloth-supported nanorod-like conductive Ni/Co bimetal MOF: A stable and high-performance enzyme-free electrochemical sensor for determination of glucose in serum and beverage." Food Chemistry 349 (July 2021): 129202. http://dx.doi.org/10.1016/j.foodchem.2021.129202.

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48

Minh, Tran Thi Le, Luu Thi Bich Kieu, Son Thi Tuyet Mai, et al. "Addition of Mentha arvensis in Infusions of Cleistocalyx operculatus Improves the Hedonic Score and Retains the High Antioxidant and Anti Lipid-Peroxidation Effects." Applied Sciences 13, no. 5 (2023): 2873. http://dx.doi.org/10.3390/app13052873.

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Abstract (sommario):

(1) Background: Many human diseases are associated with oxidative stress, which is caused by reactive oxygen species and free radicals generated in living cells. Some biomass extracts derived from various types of plants can act as efficient drugs against pathological disorders related to oxidative stress. Numerous herbal blends have thus been shown to improve health. Cleistocalyx operculatus (Roxb.) Merr. and L.M.Perry teas have been considered in that way. Problem: Because of amertume, the taste of C. operculatus avoids or limits a large use of such alleged healthy leaf infusions. (2) Method

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Ranjitha, K., Harinder Singh Oberoi, K. K. Upreti, and K. Redappa. "Screening of probiotic strains for development of ready- to -serve probioticated mango beverage." Journal of Horticultural Sciences 13, no. 2 (2018): 164–71. http://dx.doi.org/10.24154/jhs.v13i2.478.

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Abstract (sommario):

Out of the thirteen probiotic strains procured from different sources or isolated from the commercially available sachets, seven isolates showed growth in the ready to serve (RTS) mango beverage. Among the seven strains, only three strains, i.e., Lactobacillus helveticus MTCC 5463, L. rhamnosus MTCC 5946 and Saccharomyces boulardii showed significant growth in the mango beverage. These three strains were further evaluated for population build-up, physico-chemical and sensory evaluation parameters in the fermented mango beverage. Based on the results of sensory scores, minimum threshold populat

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50

Flores-García, Ana, Rubén Márquez-Meléndez, Erika Salas, Guillermo Ayala-Soto, Iván Salmerón, and León Hernández-Ochoa. "Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae." International Journal of Food Science 2019 (October 13, 2019): 1–8. http://dx.doi.org/10.1155/2019/9687281.

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Abstract (sommario):

Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27°C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples were 1.27 epicatechin mg/mL in filtered juice, 1.59 epichatechin mg/mL in filtered fermented bever

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