Flavour evaluation of three black mulberry (Morus nigra) cultivars using GC/MS,chemical and sensory data

The flavour characteristics of three black mulberry (Morus nigra) cultivars from the Aegean region of Turkey were investigated using GC/MS and sensory analysis techniques. A total of 18 flavour compounds were identified by GC/MS in the three cultivars. Total sugar content varied between 11.3 and 16.2%, pH between 3.60 and 3.80 and total acidity between 1.51 and 1.79%. The sensory assessment indicated that black mulberry has fruity, sweet, sour, musky and woody flavour notes and fruity, acid, musky, leafy and woody‐fresh aroma characteristics. The evaluation of GC/MS and sensory data revealed that ethyl linolenate was the most effective compound contributing to the unique flavour of black mulberry. © 2002 Society of Chemical Industry     

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

BACKGROUND: Pomegranate is highly valued for its health‐promoting effects. Fruits of nine pomegranate cultivars were analysed for volatile compounds, antioxidant activity and quality parameters, including maturity index and CIEL*a*b* colour. Volatile compounds were isolated from fresh juices using hydrodistillation; extracts were analysed using gas chromatography/mass spectrometry. Fruit colour was influenced by cultivar and grouping of cultivars according to their taste (sweet, sour‐sweet or sour), with sweet fruits having more intense red colour and higher lightness values. RESULTS: A total of 18 compounds were found in pomegranate aroma profiles, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons. The most abundant compound were trans‐2‐hexenal, 3‐carene, α‐terpinene and α‐terpineol. The total concentration of volatiles ranged from 1.7 to 10.9 g kg^?1. Overall consumer liking of pomegranate juices was associated with the presence of monoterpenes such as α‐pinene, β‐pinene, β‐myrcene, limonene and γ‐terpinene. The presence of aldehydes such as hexanol, hexanal and cis‐3‐hexenol was correlated with poor overall consumer liking. CONCLUSION: Fruits from the cultivar Mollar de Elche 2 were those most suited for juice processing because they had the highest total concentration of volatiles, which was related to high overall consumer liking, intense and acceptable fresh pomegranate odour and flavour (high scores of satisfaction degree), medium intensity of red colour and low sourness. Copyright © 2010 Society of Chemical Industry     

Flavor Comparison of Natural Cheeses Manufactured in Different Countries

Abstract: The objective of this study was to determine the main flavor components of different natural aged cheese types from various countries and determine whether a unique sensory characteristic exists within specific countries for European cheeses. The flavor of 152 cheeses from Estonia, France, Italy, Germany, Holland, Austria, England, Greece, Ireland, Spain, Switzerland, Sweden, Belgium, and Denmark were described during 4 independent studies. The sensory data from these studies were combined. The cheeses were sorted according to milk type and texture, and flavor characteristics of these groups were described. The main flavor characteristics of the cheeses tested were salty, sweet, sour, astringent, biting, pungent, sharp, nutty, musty/earthy, dairy fat, buttery, and dairy sweet. The cluster analysis divided the cheeses into 4 clusters: clusters 1 and 2 were sour, dairy sour, salty, astringent, biting, and varied in buttery (cluster 1) and sharp notes (cluster 2). Cluster 1 and 2 were mainly composed of French cheeses, while clusters 3 and 4 represented cheeses from various countries. Cluster 3 and 4 were sweet, with cooked milk and nutty characteristics and varied from buttery (cluster 3) to sharp notes (cluster 4). Cheeses from some countries, for example, France and Estonia, generally exhibited common sensory characteristics within the specific country, but cheeses from some other countries, such as Italy, varied widely, and seemed to have no common sensory theme. Most regional cheese standards are not specific about flavor profiles and these results suggest it may be possible to start a further characterization of cheeses in some countries. Practical Application: This research shows the main flavor characteristics of certain types of cheeses manufactured in various countries. The information may be useful to cheese manufacturers, product developers, food scientists, cheese connoisseurs, and government officials to better understand the flavor classification of cheeses from various countries.     

Free and Bound Volatile Chemicals in Mulberry (Morus atropurpurea Roxb.)

Mulberry (Morus atropurpurea Roxb.) is a popular and desirable fruit that is widely cultivated in China. Despite its popularity, the free volatile chemicals and glycosidically bound volatiles (GBVs) of mulberry have been minimally studied. To this end, we have investigated these compounds in 4 mulberry cultivars via solid phase extraction (SPE) and headspace solid phase microextraction with gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS). A total of 55 free volatile chemicals and 57 GBVs were identified and quantified. In 3 of the cultivars (“YFS,” “T10,” and “D10”), the GBVs were found in higher amounts than their free counterparts, corresponding to a ratio of 1.2 to 1.8. The characteristic aromas were determined by their odor activity values (OAVs) and by generating an aroma series (AS). A total of 20 volatile compounds had OAVs ≥ 1.0. In particular, ethyl butanoate, hexanal, (Z)‐3‐hexenal (E)‐2‐hexenal, (E)‐2‐nonenal, and eugenol had relatively high OAVs and were considered to be the key aromas contributing to the mulberry flavor. Consequently, mulberry was characterized by a variety of herbaceous scents having a background of sweet, spicy, fruity, and floral notes. The free volatiles exhibited strong herbaceous notes, whereas the GBVs were responsible for the sweet and spicy qualities of the fruit. Based on our results, 2 cultivars (“YFS” and “D10”) are proposed to be good candidates suitable for the further development of mulberry‐based food products due to their complex and desirable aromas.     

Effect of packing materials and storage time on volatile compounds in tea processed from flowers of black elder (<Emphasis Type="Italic">Sambucus nigra</Emphasis> L.)

The effect of cultivar, packaging materials and storage time at 20 °C on volatile compounds in tea processed by gentle air-drying of flowers from the black elder cultivars Sampo, Sambu and Samyl was determined. Elderflower tea samples packed in bags of paper at normal pressure and in bags of plastic and aluminium at 99% vacuum were stored for up to 21 months and investigated for volatile compounds. Volatile compounds emitted from elderflower tea samples were collected by dynamic headspace technique (purge and trap) and analysed by GC–FID and GC–MS. A total of 56 volatile compounds were identified and quantified, including 10 aldehydes, 7 ketones, 21 alcohols, 1 phenol, 3 esters, 4 heterocycles, and 8 hydrocarbons being derivatives of fatty acids, amino acids, shikimic acid and/or of terpenoid origin. Packaging material and storage time had a significant effect on the content of volatile compounds and 15 volatile compounds disappeared partially or completely during processing and/or storage. Tea processed from flowers of the cultivars Sampo and Sambu and packed in plastic and aluminium bags had a satisfactory flavour and content of volatile compounds at least up to 3 months or more after processing, whereas all tea samples processed from Samyl had an unpleasant grassy off-flavour. The content of important volatile compounds with grassy notes such as hexanal, heptanal, and (Z)-3-hexen-l-ol were at the same level in all cultivars. However, the content of important elderflower volatiles with flowery, fruity and/or sweet notes such as linalool, hotrienol, and cis- and trans-rose oxide were significantly lower in Samyl compared to Sampo and Sambu, which to some extent may explain the differences in tea flavour between the stored elderflower tea samples.     

Influence of soil type and storage conditions on sensory qualities of fresh‐cut cantaloupe (Cucumis melo)

On‐farm cantaloupe (Cucumis melo) production as well as fresh‐cut storage duration can affect postharvest fruit sensory attributes. Both effects of soil type during production of cantaloupe fruits and storage temperature after fresh‐cut processing on sensory flavour and texture attributes were determined. Melons grown in sandy loam vs heavy clay soil were lower in sweet aromatic and sweet taste and higher in moisture release and fermented flavour. Fruity/melon, sweet aromatic, surface wetness, hardness and moisture release attributes decreased while fermented and sour flavour increased during storage regardless of soil type. During storage an increase in peroxidase activity occurred in fruits produced in sandy loam soil but decreased in fruits produced in clay soil. Clay soil appeared to have some advantages over sandy loam soil in producing cantaloupe fruits with better sensory quality attributes. Storage temperature conditions in this experiment (4 °C for 10 days or 4 °C for 4 days plus 10 °C for 6 days) did not have a statistically significant effect on these sensory attributes. Copyright © 2004 Society of Chemical Industry     

Limonoid content of sour orange varieties

BACKGROUND: Modern Citrus cultivars are thought to have arisen from three parents: the pummelo, the mandarin, and citron. Taxological and genetic data support that sweet and sour oranges share a common parentage. However, as their name suggests, the organoleptic properties of the fruit from these two families is distinctly different. Analysis of the limonoid content of sour orange varieties has been limited. RESULTS: Juice samples prepared from a selection of sour orange cultivars were evaluated for their limonoid A‐ring lactone, aglycone, and glucoside contents. Limonoate A‐ring lactone concentrations ranged from 11.1 to 44. 9 mg L^?1, whereas nomilinoate A‐ring lactone levels were found not to exceed 1.2 mg L^?1. Total limonoid aglycone and total limonoid glucoside concentrations varied from 2.4 to 18.4 mg L^?1 and from 149.0 to 612.3 mg L^?1, respectively. Limonoid glucoside profiling by liquid chromatography–mass spectrometry suggest that the sour oranges are distinctly different from sweet oranges and other citrus species. CONCLUSION: Limonoid aglycone and A‐ring contents across sweet and sour oranges are similar, whereas limonoid glucoside profiles are distinctly different. Juice prepared from Citrus maderaspatana had the highest limonoid concentrations among the samples tested and could potentially be used for the isolation of limonoid A‐ring lactones and glucosides. Published 2011 by John Wiley & Sons, Ltd.     

The Contribution of 4‐Hydroxyfuranone Derivatives to the Aroma of Commercial Beers and Malts

Analysis of hot water extracts from a range of commercial malts showed that 2,5‐dimethyl‐4‐hydroxy‐3(2H)furanone (DMHF) varied from undetectable (lager malt) to 4.2 mg/litre (crystal malt), a concentration twenty‐six times the flavour threshold in water. 5‐Methyl‐4‐hydroxy‐3 (2H)furanone (MHF) was detected in all samples except one but was always well under its flavour threshold value. 2(or 5)‐Ethyl‐5(or 2)‐methyl‐4‐hydroxy‐3(2H)furanone (EMHF) was not detected in any of the samples. Fermentation of lager, ale and crystal malt extracts with an ale strain of yeast led to the appearance of EMHF in all cases as well as additional DMHF. The greatest increases in both compounds was with the ale malt. Both increases and decreases occurred in MHF concentration as a result of fermentation but final levels were always well below the flavour threshold value. Analysis of ten commercial beers found DMHF in all the samples and in five cases levels exceeded twice the flavour threshold value in beer with flavour units from 2.4 to 9.1. A flavour panel noted that in four of these cases the beer had a distinctly sweet/caramel aroma which is typical of DMHF. EMHF was undetectable in six samples, detectable, but unquantifiable, in three cases but at about 80% of the flavour threshold value in the remaining sample. MHF was found in all samples but at insignificant levels. The results show that DMHF is an important flavour compound in British ales and EMHF may make a contribution in a limited number of situations. The contribution of malt type, brewery processing and yeast strain in determining the concentration of the two 4‐hydroxyfuranones in beer remains uncertain.     

Mapping consumer perceptions of creaminess and liking for liquid dairy products

Consumer ratings of overall liking and creaminess were compared using internal preference mapping for a range of liquid dairy products. Two dimensions were found to explain ratings of overall liking. The first dimension was related to dairy flavour notes and the texture attributes of mouthcoating, oily/greasy, slipperiness and viscosity and the second dimension was related to the sweet and sour taste of the products plus a number of off-flavours. The same two dimensions were found for creaminess ratings although dimension two had far less significance. A wide variation in consumer liking was found and four segments were identified through cluster analysis. In contrast, there was a consensus in consumer ratings of creaminess, which was related to the fat content of the products tested.     

Prediction of sensory quality of strawberry jam by means of sensory quality attributes of fresh fruits

Sensory analysis was performed on fresh fruits, frozen non‐cooked jam and traditionally cooked jam of 14 strawberry cultivars. The purpose was to characterise and compare the sensory quality of different strawberry cultivars and different types of jam. The results of the investigation were presented by means of multivariate modelling methods such as principal component analysis (PCA) and partial least squares regression (PLS). The sensory profile of cooked jam differed from that of fresh fruits and frozen jam, explaining 75% of the total variation in the first component. Cooked jam scored high for sweet taste, stickiness, bitter taste, earthy flavour, off‐flavour and total intensity of taste. Frozen jam had many of the same sensory characteristics as fresh fruits and scored high for strawberry flavour, fruity flavour and whiteness, while fresh fruits scored highest for colour strength, hue and sour taste. As analysed by means of PLS, sensory colour and flavour variables of fresh fruits were able to predict 35% of sensory cooked jam variables. Analysing early cultivars alone, sensory fresh fruit variables were able to predict 69% of sensory cooked jam variables. © 2000 Society of Chemical Industry     

Relationships of Sweetness in Lager to Selected Volatile Congeners

Lager is generally brewed to minimise the final sugar content but despite this can have sweet characters. Such flavour notes have been ascribed to concentrations above flavour thresholds of certain volatile congeners: maltol; 4‐hydroxy‐2,5‐dimethyl‐3(2H)‐furanone (HDMF); 4‐hydroxy‐2(5)‐ethyl‐5(2)‐methyl‐3(2H)‐furanone (HEMF); hydroxymethylfurfural (HMF); diacetyl; and specific esters (ethyl acetate, ethyl caproate, ethyl caprylate, and iso amyl acetate). Relationships between scoring of sweetness in lagers and quantitative data on relevant congeners and ethanol were explored. Lagers (23) were scored for sweetness using rank rating and in 18 lagers ten relevant volatile congeners were quantified by gas chromatography. Relationships between sensory and compositional data were modelled. Multiple linear regression was less successful than partial least squares regression (PLS1) based on four principal factors. Calibration values for r²were 0.70 and 0.77, when ester data was excluded and included, and validation values were 0.56 and 0.45, respectively. Prediction was improved to a validation r²= 0.74 when an artificial neural network was used in modelling with the complete compositional data set. It was concluded that in lagers a range of congeners and ethanol contribute in a complex manner to perceptions of sweetness and the relationship with 4‐hydroxyfuranone derivatives merits revaluation.     

Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines Vitis vinifera cv. Cabernet Sauvignon

The phenolic profile during the winemaking of Cabernet Sauvignon sweet wines has been studied, including the stages of controlled grape drying and the posterior maceration of the fortified musts with their skins. Each phenolic family has been correlated individually with the antioxidant activity measured by the 2,2,‐diphenylpicrylhydrazyl assay. Linear regressions with a confidence level superior to 99% have been found with hydroxybenzoic acids, esters of hydroxycinnamic acids, flavan‐3‐ol derivatives, tannins, anthocyanin adducts, polymers and polymeric pigments. With a multiple correlation, the antioxidant properties of musts and sweet wines were explained jointly by the families of polymeric pigments and flavan‐3‐ol derivatives. The musts during the drying process and the wines during the maceration presented a different phenolic composition and were distinguished using a cluster analysis and a principal component analysis.     

Analysis of volatile compounds in L. edodes blanched by hot water and microwave

The comprehensive flavour characterisation and volatile compounds of raw L. edodes, hot water blanching (HB) sample and microwave blanching (MB) sample were comparatively analysed by electronic nose technology and headspace solid‐phase micro‐extraction combined with gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS). Results indicated that volatile components in L. edodes markedly changed after HB and MB. Volatile compounds of raw L. edodes consisted mainly ketones, sulphide and alcohols, and 3‐octanone, as well as 1‐octen‐3‐one, were the major compounds. The content of ketones and sulphides in blanched samples markedly decreased, while the relative content of aldehydes, hydrocarbons and esters increased, which became the major volatile compounds of treatment samples. In addition, the percentage contents of esters, alcohols and sulphides in MB samples were significantly (P < 0.05) higher than that in HB samples, especially 1‐octen‐3‐ol, which contributes more to mushroom flavour. Therefore, MB is a better pretreatment method of L. edodes processing and cooking according to the results of experiment.     

Grape cultivar and drying method affect sensory characteristics and consumer preference of raisins

The sensory attributes and consumer preference of raisins made from two grapevine cultivars, ‘Fiesta’ and ‘Selma Pete’, and two drying methods, dry‐on‐vine (DOV) or tray‐dry, were evaluated. Grapevine cultivar and drying method interacted to affect most of the measured flavor, texture, and appearance attributes of raisins. In general, ‘Fiesta’ DOV raisins were less spicy, less sour, more moist, less sticky and chewy, and less brown‐colored than other raisins. ‘Fiesta’ tray dried raisins were less sweet, more sticky and chewy, and less homogenous in color and in size. ‘Selma Pete’ raisins were more sour tasting and dark colored than ‘Fiesta’ raisins, especially the ‘Selma Pete’ DOV raisins. The average consumer hedonic test scores were not affected by cultivar or drying method, but further analyses identified clusters of people that clearly preferred raisins of different cultivars and drying methods. These findings suggest that raisins could be marketed on the basis of cultivar and drying method. Copyright © 2007 Society of Chemical Industry     

Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions

The impact of storage conditions on volatile flavour profile of field pea cultivars was evaluated. Seeds were kept at 4 °C, room temperature (approximately 22 °C) and 37 °C for 12 months. Headspace solid‐phase microextraction gas chromatography–mass spectrometry was used for extraction and identification of volatile flavour compounds (VFCs). Significant (P < 0.01) differences in the concentration of VFCs were observed during storage. All cultivars kept at 22 and 37 °C had higher mean value of aldehydes compared to those kept at 4 °C. Alcohols, hydrocarbons, ketones, terpenes and esters were higher in samples stored at 4 °C compared to those at higher temperatures. 1‐Hexanol, hexanal, styrene, 2‐butanone, dimethyl sulphide, 3‐carene, ethyl acetate and 2, 3‐diethyl‐5‐methyl pyrazine were the most abundant compounds found in peas. Results from this study could be useful in identifying improved conditions of storage to enhance flavour properties of peas.     

Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption

Tomatoes (Solanum lycoperiscum) are a popular produce choice and provide many bioactive compounds. Consumer choice of tomatoes is influenced by flavor and visual appearance and external texture cues including hand firmness and sliceability. The objective of this study was to determine drivers of liking for fresh tomatoes across 3 stages of consumption. Seven tomato cultivars were ripened to a 6 on the USDA color chart. Trained panelists documented appearance, flavor, and texture attributes of tomatoes in triplicate. Tomato consumers (n = 177) were provided with knives and cutting boards and evaluated tomatoes across 3 stages: appearance (stage 1), slicing (stage 2), and consumption (stage 3). Consumers evaluated overall liking at each stage. Analysis of variance and external preference mapping were conducted. Overall liking was highest during the appearance portion of the test and lowest during the consumption portion (P < 0.05). Drivers of liking at stage 1 were color intensity, even outside color, and overall aroma. Drivers of liking at stage 2 were wetness/juiciness and overall aroma. Wetness/juiciness, seed presence, ripe flavor, and sweet and umami tastes were drivers of liking for tomatoes at consumption (stage 3). Four separate clusters of tomato consumers were identified. Cluster 1 preferred tomatoes with even color, higher color intensity, and flavor intensity. Cluster 2 preferred firm tomatoes. Cluster 3 preferred tomatoes that were soft and at peak ripeness; this cluster also had the highest liking scores for all tomatoes. Cluster 4 consumers generally consumed tomatoes in sandwiches rather than as‐is and preferred tomatoes with even and intense color. Tomato growers can utilize these results to target cultivars that are well liked by consumers.     

Acceptability of scab‐resistant versus conventional apple cultivars by Polish adult and young consumers

BACKGROUND: One of the problems in marketing fruit is to increase the share of fruits produced in sustainable agriculture to meet the expectation of ecology‐oriented consumers. Acceptability of such fruits by the consumers is of paramount importance. The objective of this study was to explore the acceptability of three scab‐resistant apple cultivars as compared with three popular conventional cultivars by Polish consumers of various age groups (adults, youngsters and children). Acceptability was tested on apples harvested in two consecutive years (2004 and 2005) after 2 months cold storage. Apple samples were chosen among 22 conventional and scab‐resistant cultivars for their distinctive differences in sensory profiles. Consumers evaluated separately the degree of external (appearance) and internal (flavour and texture) liking of an apple using a 9‐point hedonic scale (children used a 5‐point scale) and completed a questionnaire detailing socio‐demographic and apple‐concerning behavioural questions. RESULTS: The results based on internal liking data have shown that in all age groups, consumers were similarly segmented into three clusters: cluster 1, which liked all cultivars a great deal and equally; cluster 2, which preferred firm, juicy and rather acidic fruits; and cluster 3, which liked sweeter apples with intensive ripe apple flavour and moderate firmness. CONCLUSION: It is concluded that scab‐resistant cultivars with the above sensory characteristics might be accepted by quite a large segment of consumers, in each of the age groups tested. Copyright © 2009 Society of Chemical Industry