Sensory quality and compositional characteristics of blackcurrant juices produced by different processes

Effects of enzymatic and non-enzymatic juice pressing on key orosensory and chemical quality factors of blackcurrant juices were studied in laboratory scale using berries of five different cultivars (Mortti, Mikael, Marski, Ola and Breed15). Enzymatic processing increased the juice yield by 10–22% and the content of various phenolic compounds in juice by 4–10-fold as compared to the non-enzymatic process. Higher intensity of the mouth-drying astringency of the enzyme-aided juice was the most significant orosensory difference between the processes. Juices of different blackcurrant cultivars varied in sweetness, sourness and bitterness. The most intensive sensory attributes of the juices were sourness and puckering astringency regardless of processing method. They correlated positively with each other and were contributed by acid content and pH. In enzyme-aided juices, the contents of flavonol glycosides and hydroxycinnamic acids were associated with mouth-drying astringency, and sugar/acid ratio correlated with sweetness. These correlations were less clear in non-enzyme juices possibly due to lower content of phenolic compounds and the high content of pectin.     

Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing

Studies were conducted to determine the sensory characteristics of pasteurized blends of cottage cheese whey and grapefruit juice (0%, 25%, 50%, 75% and 100% whey), and the effects of processing alternatives and storage at 3°C. A trained sensory panel rated six attributes (grapefruit, sweetness, sourness, astringency, cheesiness, saltiness). Cheesiness and saltiness increased, while sourness, astringency, sweetness, and grapefruit flavor decreased as the percentage of whey increased. Protein removal did not affect the sensory characteristics, but vacuum stripping reduced cheesiness and increased grapefruit flavor and sweetness. Lactose hydrolysis increased sweetness and decreased cheesiness in blends with more than 50% whey. The flavor of most blends was stable for 14 wk at 3°C.     

Assignation of Sweet Cherry Selections to 3 Taste Groupings Based on Perceived Sweetness and Sourness

ABSTRACT: Providing consumers with basic taste properties of sweet cherries at point of purchase would allow consumers to make purchase decisions based on fruit's intrinsic sensory attributes. The objective of this study was to develop a model to predict taste-grouping assignation of cherries into the following categories: (1) low sweetness/high sourness, (2) balance between sweetness and sourness, and (3) high sweetness/low sourness. A sensory panel (n = 10) was trained to recognize sweetness and sourness in 5 cultivars of sweet cherries and assign a taste grouping based on the perceived balance of sweetness and sourness. Four of these same cultivars were then evaluated for sweetness and sourness by a consumer panel (n = 117) and instrumentally for titratable acidity (TA) and soluble solids concentration (SSC). Results showed that for 3 of the 4 cherry cultivars, the sweetness/sourness balance of the cherries was not significantly different as evaluated instrumentally or by the trained panel. However, the balance determined by the consumer and the trained panel was different for 3 of the 4 cherry cultivars (P < 0.05). Based on trained panel perceived sweetness and sourness, a multinomial logit model was developed to predict the assignation of cherry taste grouping. The likelihood of group assignment depended on both the perceived sweetness and sourness of the cherry, with taste groupings agreed upon for 3 of 5 sweet cherry cultivars. As previous studies have indicated a positive relationship between cherry sweetness and sourness to consumer acceptance, these groupings show promise for assisting consumers in cherry selection at the point of purchase. Practical Applications: The prediction models proposed in this study suggest that both sweetness and sourness are important in the cherry characterization and the ratio between the 2 attributes may be appropriate for making taste-grouping assignments. These groupings may then be used to provide additional sensory information to consumers to assist them in cherry selection at the point of purchase.     

Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components

The impact of the degree of polymerization (DP) of procyanidins and its interactions with fructose, acidity and alcohol in a model solution of cider was investigated. Four sensory characteristics (bitterness, astringency, sweetness and sourness) were studied. At 750 mg/L of procyanidins, the DP impacted astringency and bitterness but not sweetness or sourness. The medium DP (tetramer) of apple procyanidins was the most bitter and astringency increased with the DP. The impact of ethanol, fructose and acidity on the four sensory attributes was also examined. These results provide insights into how the components interact to produce the taste of cider.     

Development and evaluation of multiple regression models for prediction of sweet cherry liking

In two experiments, multiple regression models were developed and evaluated to identify the relevant sensory attributes for cherry liking. In Experiment 1, 16 judges evaluated 18 cherry varieties for seven visual characteristics (colour intensity, uniformity-of-colour, speckles, size, stem length, external firmness and ‘visual’ liking) and seven flavour/texture characteristics (flesh firmness, flesh colour intensity, juiciness, sweetness, sourness, flavour intensity and ‘flavour/ texture’ liking). Stepwise multiple regression was used to develop the most appropriate statistical models for prediction of visual and flavour/texture liking based on visual and flavour/texture characteristics, respectively. Both models were simple and easily understandable with two sensory variables. The best model for visual liking required only size and uniformity-of-colour variables; whereas, the best model for flavour/texture liking required sweetness and flavour intensity variables. In Experiment 2, 18 judges evaluated 30 sweet cherry cultivars, using the same methodology, to create a validation data set. Correlation coefficients (R) and prediction standard errors (PSEs) between the observed (Experiment 2) and predicted (Experiment 1) liking scores were used to evaluate the prediction equations. The prediction equation for flavour/texture liking was most satisfactory (R = 0.85, PSE = 0.61). A new equation developed from the validation data confirmed the importance of sweetness and flavour intensity. In contrast, the prediction equation for visual liking was less satisfactory (R = 0.56) and a new equation developed from the validation data set confirmed only size as an important variable.     

GC-MS法分析柠檬蒸馏酒与发酵酒挥发性风味物质

采用定量描述性感官评价法对柠檬发酵酒与蒸馏酒进行感官评定,检测其理化指标,并利用气质联用（GC-MS）技术分析其挥发性风味物质组分及含量。结果表明,2种柠檬酒口感接近,除涩味外,苦、酸、甜味无显著差异（P＞0.05）;总酸、还原糖和可溶性固形物含量差异均显著（P＜0.05）;通过GC-MS技术从柠檬发酵酒与蒸馏酒中分别检测出40种、33种挥发性风味物质,且均以酯类物质种类（20种、15种）及相对含量（53.63%、48.43%）最高。与柠檬发酵酒相比,除检测到酯类、醇类、酸类、醛类物质外,柠檬蒸馏酒中还检测到烷烃类、杂环类及烯类物质。     

Growth and development of water buffalo and Friesian crossbred cattle, with special reference to the 'entire' and 'boneless' cuts

Twelve buffaloes, nine Friesian × Baladi and nine Friesian × (Friesian × Baladi) bulls were slaughtered over the live weight ranges 161–560 kg for buffaloes and 176–448 kg for cattle. Right sides of all carcasses were jointed and dissected and the increase in the weight of ‘entire’ and ‘boneless’ cuts and cut groups (i.e. pistol; BLRC) relative to the ‘entire’ and ‘boneless’ side weights, respectively, were examined using covariance analyses.

Increasing distoproximal and dorsoventral growth gradients were found in both species. Most noticeably, the sticking was early developing in buffaloes and late developing in cattle, whereas the shortloin developed approximately at an average rate in buffaloes and at a lower rate in cattle. Statistically significant but relatively slight differences were recorded between buffaloes and cattle in the adjusted means of the ‘entire’ and ‘boneless’ hind shank, sirloin (favouring buffaloes) and brisket (favouring cattle). Buffaloes were superior to cattle in weight of pistol. At an equal side weight of 73 kg buffaloes had significantly higher weight of pistol (maximum difference = 1·4 kg). At a 115 kg side weight, the maximum difference in ‘entire’ and ‘boneless’ pistol reached 3·58 and 5·04 kg, respectively.     

Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration

The impact of the degree of polymerization and of the concentration of procyanidins in a model solution of French cider was investigated. Four purified fractions of procyanidins at three concentrations were added in a solution containing water, ethanol, fructose and malic acid. The four studied sensory characteristics (bitterness, astringency, sweetness and sourness) were modified according to the concentration of procyanidins. The degree of polymerization (DP) of procyanidins influenced only bitterness and astringency but this impact was not the same for all concentrations. Despite the fact that pH, fructose and malic acid concentrations were the same in all samples, the perception of sweetness and sourness were modified according to the concentration of procyanidins.     

Quality Attributes of Strawberry Cultivars Grown in British Columbia

Strawberries from six cultivars, ‘Mrak’, ‘Ranier’, ‘Redcrest’, ‘Selva’, ‘Sumas’ and ‘Totem’, were compared for sensory attributes, chemical properties and 25 selected volatile compounds.‘Redcrest’ strawberries had the most intense sourness, lowest pH, high titratable acidity and least overall fruit quality rating. Two-dimensional partitioning (TOP) revealed that overall quality ratings of the strawberries from all cultivars were dependent primarily on odor and sweetness. Cultivars differed in all orthogonal variates except odor. While judges could not detect odor differences, volatiles were greatest in ‘Mrak’ and ‘Selva’ and least in ‘Ranier’ and ‘Redcrest’. Canonical variate analysis (CVA) based on 25 selected volatile compounds was used to classify cultivars according to the region in which they were bred.     

Effect of nitrogen source and citric acid addition on wine preparation from Japanese persimmon

Persimmon is one of the most popular fruit crops in Asian countries. It contains high amounts of biologically active compounds which have been associated with various health benefits. Keeping in view the nutritional value of the fruit, the present study was conducted for utilizing Japanese persimmon cultivar Fuyu into wine. The pulp was diluted with water in 1:1 ratio and ameliorated with addition of sugar, additives like diammonium hydrogen phosphate and citric acid in different concentrations. The fermentation was carried out at a temperature of 27°C. The results revealed that must prepared by adding 0.1% di‐ammonium hydrogen phosphate (DAHP) and 0.3% citric acid had a higher rate of fermentation and ethanol content. Further, the wine had many desirable characteristics such as higher amount of alcohol (12.29% v /v), esters (59.71 mg/L), total phenols (268 mg/L) and antioxidant activity (81%) with a comparable amount of higher alcohols, total sugars, reducing sugars and volatile acidity. The wine had high sensory scores for various sensory attributes like colour, taste, appearance, aroma, acidity, sweetness, body, flavour, bitterness, astringency and overall impression. Hence, from the present investigations it can be concluded that wine can be successfully prepared from persimmon fruit by dilution with water in 1:1 ratio and addition of additives in the concentration of 0.1% DAHP and 0.3% citric acid. Copyright © 2017 The Institute of Brewing & Distilling     

Quality evaluation of peaches and nectarines by electrochemical and multivariate analyses: relationships between analytical measurements and sensory attributes

A propagation programme for peaches and nectarines has been targeted to select genotypes having taste attributes such as high sugar levels and well-balanced sugar/acid ratios. The analytical measurements of some soluble sugars and nonvolatile acids were carried out using innovative analytical procedures based on fast and selective devices which require very little or no sample pre-treatment whatsoever. These devices have found a unique application in detecting fructose, glucose and malic acid for the improvement of fruit genetics.

The present study examines relationships between the analytical measurements of sugars and non-volatile acids and the sensory attributes (sweetness and sourness) of 21 peach and nectarine cultivars. Certain chemical parameters were correlated with the organoleptic acceptance of common commercial cultivars and recently introduced high and low-acid genotypes. Multivariate statistical analyses were found to be useful in describing the variability of the chemical and sensory parameters which characterise peach quality, as they enabled the identification of sets of variables that could be used to classify peaches and nectarines into high and low-acid categories. Malic and citric acids, minor components of these fruits, were important taste attributes as they contributed to the sensory perception of sourness.     

Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophaë rhamnoides L.) berries

The aim of this study was to investigate sugars, organic acids, flavonol glycosides (FGs), proanthocyanidins and volatiles as flavour compounds in sea buckthorn (SB) berries of five cultivars and to predict the sensory properties of berries. The profiles of flavour compounds in SB berries varied significantly among the cultivars. Total proanthocyanidins and FGs were highest in ‘Pertsik’ and ‘Raisa’, respectively. Total volatiles were highest in ‘Vorobyevskaya’ and lowest in ‘Raisa’. A previously established PLS model was used to predict the sensory properties of SB berries based on the non-volatile flavour compounds. The mouth-drying astringency can be predicted the most reliably, which has the highest regression coefficients with quinic acid, isorhamnetin-3-O-sophoroside-7-O-rhamnoside and total proanthocyanidins. Bitterness cannot be predicted using the model. ‘Pertsik’ berries were predicted to be more mouth-drying astringency and sour than those of ‘Raisa’. The research supports the cultivar selection in cultivation and industry of SB berries.     

Quality attributes of jams from low-usage tropical fruits

The chemical, sensory and storage properties of jams produced from two low-usage tropical fruits are presented. High-solids jams, either singly or blends, were produced from mature-ripe pulps of African star apple (Chrysophyllum albidum) and African plum (Spondias mombin) using the open-kettle process. Analytical data on the apple and plum jams showed that values obtained for fruit contents (43–45%), soluble solids (68·6–68·9%), reducing sugar (35·6–40·6%) and pH (2·80–3·40) are within the range typical of table jams. Whilst sensory evaluation indicated that the apple jams were preferred to the plum jams, storage trials showed that the fruit jams maintained good stability even when stored at tropical ambient conditions.     

Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile

Dynamic headspace extraction technique coupled to the gas chromatography–mass spectrometry analysis was applied to characterize volatile compounds of both crust and crumb of the Protected Designation of Origin Italian durum wheat sourdough “Altamura” bread. Volatile compounds of crust and crumb were characterized and statistically compared and their relative abundance was also calculated. A total of 89 compounds belonging to different chemical classes were identified in the crust. More abundant compounds detected in the crust were ethanol (20 ± 6%), 2-furfural (14 ± 7%) and 3-methyl-1-butanol (9 ± 5%). A lower number of volatile compounds (74) was identified in crumb, among which ethanol (32 ± 7%), 3-methyl-1-butanol (23 ± 6%) and 3-pentanol (7 ± 3) were the most abundant. The influence of different baking modes (wood- or gas-fired) on volatile compounds, macroscopic appearance and selected physico-chemical parameters (colour and texture) of bread samples were also evaluated.

Samples baked in wood-fired oven showed larger amount of volatile compounds such as furans and aldehydes that could positively influence the flavour of the product.

Crust of wood-fired breads showed higher amounts of compounds from Maillard reaction, resulting in harder and browner breads than gas-fired samples. Macroscopic appearance of crumb of wood-fired breads showed higher percentages of larger pores, being also less hard and cohesive than gas-fired samples.