Article
Chemistry, Applied
Keono Kim, Ik-Jo Chun, Joon Hyuk Suh, Jeehye Sung
Summary: This study aimed to understand the relationship between sensory attributes and the chemical composition of apples. Sensory evaluation revealed positive (apple, fruity, pineapple, sweetness, sourness) and negative (cucumber) flavor attributes. Metabolomic analysis identified key metabolites associated with apple flavor preferences, including volatile esters and non-volatile sugars and acids. The findings can be applied to quality control and highlight the importance of specific chemical compounds in determining apple flavor.
Article
Food Science & Technology
Jingjing Liu, Yan Chen, Guiming Fu, Yanru Chen, Yin Wan, Mengfei Deng, Wenqin Cai, Mengxiang Li
Summary: Wickerhamomyces anomalus enhances the production of ethyl esters in Te-flavor Baijiu, with a notable increase in ethyl acetate, ethyl butyrate, ethyl lactate, and ethyl hexanoate. The key brewing period for ethyl ester compounds is between days 10-30, demonstrating the potential of W. anomalus NCUF304.1 in improving flavor profile.
Article
Food Science & Technology
Niel van Wyk, Julia Binder, Marie Ludszuweit, Sarah Koehler, Silvia Brezina, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Martin Senz, Christian von Wallbrunn
Summary: Traditional kombucha is a low or non-alcoholic drink made through fermentation by a community of microorganisms called SCOBY. This study investigated the effect of adding Pichia kluyveri yeast to the kombucha fermentation process. The addition of P. kluyveri yeast led to a quicker accumulation of acetic acid and the production of various acetate esters, resulting in a significant increase in the fruitiness of the kombucha. This yeast shows promise for future microbial formulations in kombucha fermentations.
Review
Food Science & Technology
Maria Perez-Jimenez, Emma Sherman, M. A. Pozo-Bayon, Farhana R. Pinu
Summary: Flavoromics is an alternative method to traditional targeted approaches, using non-targeted and data-driven techniques to establish relationships between the chemical composition of foods and their sensory properties. In wine research, untargeted volatile profiling through flavoromics can provide novel insights and assist in producing diverse wines and marketing them based on consumer preferences.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Plant Sciences
Yuan Liu, Huan Wen, Xiaoping Yang, Cuiyun Wu, Jiaqi Ming, Hongyan Zhang, Jiajing Chen, Jiangbo Wang, Juan Xu
Summary: Based on the analysis of metabolites and volatiles in mature fruits of ten different pear cultivars, they can be classified into different species. Among these cultivars, Korla pear has the most diverse volatiles, with aldehydes being the most abundant volatiles and numerous esters consistently accumulating especially at the maturity stages. Ps5LOXL, PsADHL, and PsAATL were identified as key genes in ester synthesis through transcriptomic and metabolic analysis.
Article
Biochemistry & Molecular Biology
Han-Sol Choi, Keum-Yun Ha, Xing-Yue Xu, Hee-Cheol Kang, Hoon Kim, Yeon-Ju Kim
Summary: This study demonstrated that fermentation with yeast strain B. deamine kh3 can effectively deodorize sheep placenta and improve its palatability. Sensory evaluation and SPME-GC analysis were used to investigate the effects of fermentation on aroma profiles, flavors, and off-flavors in the sheep placenta.
Article
Chemistry, Applied
Changjian Li, Shaofeng Yuan, Yunfei Xie, Yahui Guo, Yuliang Cheng, Hang Yu, He Qian, Weirong Yao
Summary: The study revealed that during enzymatic hydrolysis of apple juice, FLP degrades into three products, with higher carcinogenicity than FLP itself. Additionally, FLP affects apple juice yield and flavor by reducing yield and inhibiting PG activity.
Article
Food Science & Technology
Ramiro Sanchez, Elisabet Martin-Tornero, Jesus Lozano, Patricia Arroyo, Felix Melendez, Daniel Martin-Vertedor
Summary: This study used a sensory panel and an electronic nose to discriminate olives stuffed with flavored hydrocolloids after different thermal treatments. The results showed that sterilization decreased the aroma intensity of the olives, but the tasting panel could not detect differences between different numbers of sterilizations. The electronic nose was able to discriminate the olives with greater precision compared to the sensory panel.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Fengxuan Lang, Jianzhu Wen, Zhen Wu, Daodong Pan, Linjun Wang
Summary: Lactic acid bacteria fermentation is a simple and safe method of food preservation. Using probiotics in yoghurt can improve the flavor, texture, and health benefits of dairy products. This study found that the mixed culture condition enhanced the texture properties of yoghurt, and L. plantarum A3 fermented yoghurt accumulated additional components that led to significant sensory differences. These results suggest that L. plantarum A3 is a potential probiotic strain that enhances the sensory and nutritional properties of fermented milk.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Rhonda K. Miller, Tanner J. Luckemeyer, Chris R. Kerth, Koushik Adhikari
Summary: Consumer acceptance and overall liking of beef are influenced by instrumental and sensory attributes related to flavor, tenderness, and juiciness. A study was conducted to understand the relationships between descriptive beef flavor and texture attributes, Warner-Bratzler shear force (WBSF), and consumer liking attributes for light US beef eaters. Different cooking methods, cuts, and internal temperatures affected the beef attributes, WBSF, and consumer liking similarly.
Article
Food Science & Technology
Li-Bing Gao, Uchechukwu Edna Obianwuna, Hai-Jun Zhang, Kai Qiu, Shu-Geng Wu, Guang-Hai Qi, Jing Wang
Summary: This study compares the yolk flavor of eggs from Chinese indigenous and commercial laying hens, and finds significant differences in sensory attributes and instrument detection. The flavor of the yolk is mainly influenced by alcohol and fatty acids, while texture characteristics are closely related to yolk flavor.
Article
Food Science & Technology
Youqiang Xu, Mengqin Wu, Dong Zhao, Jia Zheng, Mengqi Dai, Xiuting Li, Weiwei Li, Chengnan Zhang, Baoguo Sun
Summary: In this study, a combination of functional microorganisms was used to establish a stable fermentation system for Baijiu, ensuring the stable fermentation of the main flavor compounds. The added functional microorganisms became dominant species in the fermentation system and formed positive interactions with other microorganisms. Redundancy analysis showed a strong positive correlation between the functional microorganisms and the main flavor compounds. These results indicate the feasibility of producing Baijiu with a functional microbial combination, promoting stable Baijiu production.
Review
Food Science & Technology
Pedro Pio C. Augusto, Helena M. A. Bolini
Summary: Chocolate flavor is the key factor influencing consumer preference and purchase intention, which is mainly perceived through the retronasal aromas associated with odor-active compounds. Conching, the final step in chocolate manufacture, affects flavor by changing the concentration and distribution of key odor-active compounds, as well as their binding and release during ingestion.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Kaylie Senn, Annegret Cantu, Hildegarde Heymann
Summary: The study analyzed the compositional and sensorial profiles of traditional American meads, identifying ethyl octanoate, phenylethyl alcohol, ethyl decanoate, and ethyl acetate as the most relatively abundant volatile compounds. Acidity, sweetness, mouthfeel sensations, and alcoholic heat were found to be the most influential sensory attributes, correlated with titratable acidity, residual sugar, and ethanol content, respectively. Ethyl octanoate and ethyl decanoate were associated with manure aroma, phenylethyl alcohol with yeast and green aromas, and ethyl acetate with citrus, solvent, and green olive aromas. The research further clarified the empirical relationship between the chemical composition and sensory profiles of commercial meads.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Agriculture, Multidisciplinary
Mohamed A. A. Mahmoud, Mahmoud Magdy, Thorsten Tybussek, Johannes Barth, Andrea Buettner
Summary: This study compared wild and farmed rainbow trout using various analytical techniques and found that fish from natural environments had better sensory properties, while farmed fish had higher nutritional value. The differences in quality might be attributed to the use of feed extrudates. Malodor episodes in the fish were linked to specific compounds and their correlations with certain microorganisms and oxygen levels in the water.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Fukuyo Tanaka, Yasutaka Shoji, Keiki Okazaki, Toshio Miyazawa
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
(2017)
Article
Multidisciplinary Sciences
Hiroshi Wada, Chisato Masumoto-Kubo, Koichi Tsutsumi, Hiroshi Nonami, Fukuyo Tanaka, Haruka Okada, Rosa Erra-Balsells, Kenzo Hiraoka, Taiken Nakashima, Makoto Hakata, Satoshi Morita
Article
Plant Sciences
Khin Thuzar Win, Fukuyo Tanaka, Keiki Okazaki, Yoshinari Ohwaki
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2018)
Article
Multidisciplinary Sciences
Soo Takasu, Isabella Supardi Parida, Shinji Onose, Junya Ito, Ryoichi Ikeda, Kenji Yamagishi, Oki Higuchi, Fukuyo Tanaka, Toshiyuki Kimura, Teruo Miyazawa, Kiyotaka Nakagawa
Article
Agronomy
Fukuyo Tanaka, Miho Tatsuki, Kazuya Matsubara, Keiki Okazaki, Masatoshi Yoshimura, Satoshi Kasai
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2018)
Article
Plant Sciences
Hiroshi Wada, Yuto Hatakeyama, Yayoi Onda, Hiroshi Nonami, Taiken Nakashima, Rosa Erra-Balsells, Satoshi Morita, Kenzo Hiraoka, Fukuyo Tanaka, Hiroshi Nakano
JOURNAL OF EXPERIMENTAL BOTANY
(2019)
Article
Agriculture, Multidisciplinary
Kenzo Hiraoka, Stephanie Rankin-Turner, Satoshi Ninomiya, Hiroshi Wada, Hiroshi Nakano, Masaya Matsumura, Sachiyo Sanada-Morimura, Fukuyo Tanaka, Hiroshi Nonami
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Food Science & Technology
Xinyue Li, Mizuki Tsuta, Fukuyo Tanaka, Masatoshi Tsukahara, Keiko Tsukahara
FOOD ANALYTICAL METHODS
(2020)
Article
Chemistry, Applied
Fukuyo Tanaka, Yukio Magariyama, Akihiro Miyanoshita
Article
Agriculture, Multidisciplinary
Kenzo Hiraoka, Stephanie Rankin-Turner, Satoshi Ninomiya, Ryo Sekine, Hiroshi Wada, Masaya Matsumura, Sachiyo Sanada-Morimura, Fukuyo Tanaka, Hiroshi Nonami, Osamu Ariyada
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Review
Biochemistry & Molecular Biology
Fukuyo Tanaka, Fumiyo Hayakawa, Miho Tatsuki
Article
Food Science & Technology
Fukuyo Tanaka, Masaki Shikata, Toshio Ii, Tetsuya Matsuo, Akihiro Miyanoshita
Summary: The study successfully detected volatile biomarkers emitted from brown rice infested with Indian meal moth and rice moth using SIFT-MS, allowing for differentiation between the two insect infestations. However, the target compound for maize weevil infestation fluctuated at low levels. Using observed full scan data, a characteristic principal component analysis (PGA) score for maize weevil-infested brown rice could be obtained.
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
(2021)
Article
Plant Sciences
Hiroshi Wada, Keisuke Nakata, Hiroshi Nonami, Rosa Erra-Balsells, Miho Tatsuki, Yuto Hatakeyama, Fukuyo Tanaka
Summary: Watercore in apples is a physiological disorder characterized by water-soaked tissues near the vascular core. Research has shown lower total soluble solids in the watercore region, significant volatile compounds in cell fluids, and changes in cell turgor and water potential gradient. These spatial changes in cell water relations are closely associated with watercore symptoms and metabolic alterations.
HORTICULTURE RESEARCH
(2021)
Article
Multidisciplinary Sciences
Khin Thuzar Win, Michie Kobayashi, Fukuyo Tanaka, Kasumi Takeuchi, Aung Zaw Oo, Chang-Jie Jiang
Summary: This study evaluated the potential antifungal activity of 13 bacterial strains and found that volatile organic compounds (VOCs) produced by three Pseudomonas strains exhibited strong inhibitory activity against the pathogen causing soybean red crown root rot (RCR). Greenhouse soil inoculation tests confirmed the effectiveness of these bacterial strains in reducing the severity of RCR.
SCIENTIFIC REPORTS
(2022)
Article
Biotechnology & Applied Microbiology
Keiki Okazaki, Toshihiko Tanahashi, Yu Kato, Ikuko Suzuki, Fukuyo Tanaka, Yoshinari Ohwaki
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2020)