Article
Biotechnology & Applied Microbiology
Pradipkumar Vaghela, Khanjan Trivedi, K. G. Vijay Anand, Harshad Brahmbhatt, Jibananand Nayak, Kinjal Khandhediya, Kamalesh Prasad, Kinjal Moradiya, Denish Kubavat, Lakhya Jyoti Konwar, V. Veeragurunathan, P. Gwen Grace, Arup Ghosh
Summary: Seaweed extracts act as biostimulants to enhance crop productivity and quality and mitigate stress. However, the specific constituents and mechanisms underlying these positive responses are still unknown. This study aims to identify the metabolites present in seaweed extracts after processing and determine their physiological concentrations at foliar application levels.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Agriculture, Multidisciplinary
Elena Garicano Vilar, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Summary: This study explored the aromatic profiles of various seaweeds and seaweed extracts, identifying over 100 volatile compounds. Brown and red seaweeds were found to have distinct sensory properties, with individual seaweeds exhibiting different volatiles and odorants. This information may aid in the development of products incorporating dried seaweeds/extracts that are more appealing to consumers.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Fan Yang, Shi Lv, Ye Liu, Shuang Bi, Yu Zhang
Summary: The demand for low-salt foods is increasing due to their health benefits. It has been discovered that edible fungi contain a large amount of umami components, which can enhance the salty taste of NaCl. The Antler fungus was found to have the highest umami intensity, and its enzymatic hydrolysate could effectively enhance the salty taste of NaCl at lower concentrations. This synergistic effect between umami and salty suggests that Antler fungus could be used as an ingredient in low-salt foods.
Article
Food Science & Technology
Rong Jia, Ying He, Guozhou Liao, Zijiang Yang, Dahai Gu, Yuehong Pu, Ming Huang, Guiying Wang
Summary: By using nano-scale liquid chromatography-tandem mass spectrometry, this study identified eight potential umami peptides from Wuding chicken, among which FT-3 had the highest umami intensity. The umami peptides bind to the umami receptor T1R1/T1R3 through hydrogen bonds and hydrophobic interactions, and the key amino acid residues involved are Glu292, Asn235, and Tyr262. Beta-sheet is one of the key components of Wuding chicken umami peptides.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Xiaofei Deng, Hong Lin, Ishfaq Ahmed, Jianxin Sui
Summary: This study aimed to isolate and purify umami peptides from Trachinotus ovatus, and identified five peptides with specific amino acid sequences. Molecular docking experiments revealed that Asp192 and Glu301 in T1R3 may play a crucial role in the release of umami peptides, with hydrogen bond and electrostatic interactions being the key forces between the ligand and receptor.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Man Zhang, Suhui Xing, Cuncun Fu, Fan Fang, Jun Liu, Juan Kan, Chunlu Qian, Qingqing Chai, Changhai Jin
Summary: The effects of four drying methods on the taste profile and flavor characteristic of Cordyceps militaris were studied. The MW-HAD method resulted in the highest levels of umami taste compounds, while the VFD method retained the most aroma compounds.
Article
Behavioral Sciences
Isabella Hartley, Liliana Orellana, Djin Gie Liem, Russell Keast
Summary: The aim of this study was to determine the optimal classification criterion based on the number of tests assessed to ascertain an individual's ability to discriminate between MSG and NaCl. The results showed that 24 triangle tests produced the most consistent categorization of tasters across sessions.
Article
Chemistry, Analytical
Karel Kudlacek, Jacopo La Nasa, Erika Ribechini, Maria Perla Colombini, Karel Nesmerak
Summary: A multi-analytical approach was used for the first time to study six historical ointments from the 18th century of Capuchin Monastery in Prague, Czech Republic. The analysis involved gas chromatography, mass spectrometry, solid-phase microextraction, liquid chromatography, and flow injection analysis to identify ingredients and determine the chemical modifications. The results provided insights into the ointments' formulation and alteration of chemical compounds.
MICROCHEMICAL JOURNAL
(2023)
Article
Chemistry, Applied
Ninglong Zhang, Hai Liu, Xirui Zhou, Wenli Wang, Yuxia Fan, Yuan Liu
Summary: The umami taste of Takifugu obscurus comes from two peptides, PR-7 and YV-8, which exhibit umami taste and enhancing effects at near neutral pH values. PR-7 also shows significant kokumi activity. Both peptides demonstrate remarkable stability at different pH levels, especially YV-8, which may be attributed to its stable structural property. These peptides have the potential to be used in complex foods as a desirable alternative to monosodium L-glutamate.
Article
Food Science & Technology
Yibin Lan, Min Liu, Xinke Zhang, Siyu Li, Ying Shi, Changqing Duan
Summary: The environmental conditions of wine regions determine the chemical composition and sensory characteristics of young Marselan wines. Using analytical methods such as gas chromatography-mass spectrometry and high-performance liquid chromatography, it was found that the concentrations of volatile compounds can differentiate young Marselan wines from different regions. The compounds and sensory attributes of Marselan wines are related to the specific environmental conditions of the wine-producing regions.
Article
Chemistry, Applied
Qiang Liu, Haijing Wu, Ji Luo, Jiwei Liu, Siqi Zhao, Qiuhui Hu, Chao Ding
Summary: The study evaluated the effectiveness of using DBD-CP to treat brown rice, and found that treated samples had lower FFA levels, more stable surface color, and preserved flavor during storage. The results suggest that DBD-CP treatment could be a feasible approach to promote stabilization of brown rice and maintain flavor.
Article
Food Science & Technology
Adal Mena-Garcia, Maria L. Sanz, Marina Diez-Municio, Ana I. Ruiz-Matute
Summary: Considering the interest in the bioactive properties of saffron (Crocus sativus L.), a new multianalytical strategy using gas chromatography coupled to mass spectrometry (GC-MS) and liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-MS) was developed and validated to detect frauds affecting saffron-based food supplements (SFS). The results showed discrepancies between declared content and actual content in 65% of the cases, indicating a high susceptibility to adulteration. The multianalytical methodology also identified undeclared additives and the non-declared addition of vegetable sources other than saffron, highlighting the need for comprehensive assessment of SFS quality.
Article
Microbiology
Guozhong Zhao, Yixu Feng, Hadiatullah Hadiatullah, Fuping Zheng, Yunping Yao
Summary: This study investigates the flavor characteristics of three types of Japanese soy sauce, identifying a variety of volatile flavor substances and taste compounds. The presence of 50 different sugars contributing to the sweetness of soy sauce was also detected. This research provides new insight into the flavor profile of Japanese soy sauce, potentially leading to innovation and development in the industry.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Yueh-Hao Ronny Hung, Chien-Yu Peng, Mei-Ying Huang, Wen-Jung Lu, Hsuan-Ju Lin, Chih-Ling Hsu, Ming-Chih Fang, Hong-Ting Victor Lin
Summary: The changes in aroma compounds during microbial fermentation of seaweeds were monitored, and those most likely to affect sensory perception were identified. Volatile compounds, including ketones, aldehydes, alcohols, and acids, were identified during seaweed fermentation.
FERMENTATION-BASEL
(2023)
Review
Chemistry, Analytical
Kazushi Noro, Ryo Omagari, Koji Ito, Qi Wang, Kento Sei, Yuichi Miyake, Takashi Amagai
Summary: This review summarizes the widely used methods for analyzing PAHs, PCNs, and XPAHs, including sampling, pretreatment, and instrumental analyses. It also provides an overview of the levels of these compounds in the environment and food, and discusses the challenges in future analysis.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY
(2023)
Article
Food Science & Technology
Claire L. Lin, Mikael A. Petersen, Alexander Mauch, Andrea Gottlieb
Summary: This study explores the potential impact of selectively releasing amino acids using endo- and exo-proteases on beer flavor. The results show that protease treatment significantly increases the levels of leucine, isoleucine, valine, and phenylalanine in laboratory-scale mashing. Additionally, fermentation with these increased amino acids leads to higher levels of isoamyl alcohol and isoamyl acetate.
JOURNAL OF THE INSTITUTE OF BREWING
(2022)
Article
Food Science & Technology
Rikke Hojer, Michael Bom Frost
Summary: The survey found that Danish children aged 11 to 13 have a high interest in cooking and a general liking for fish, but actual consumption is low. In terms of self-assessment, knowledge and skills related to fish and cooking are generally low. Boys tend to rate themselves higher in knowledge and skills, and children from the Greater Copenhagen area show a stronger interest in cooking and a more positive behavior towards fish.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Sumiyo Kanafusa, Umberto Maspero, Mikael Agerlin Petersen, Federico Gomez Galindo
Summary: Pulsed electric field treatment can alter the composition and retention of volatile compounds in basil leaves, and six compounds were identified as markers.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Thanyaporn Srimahaeak, Mikael Agerlin Petersen, Soren K. Lillevang, Lene Jespersen, Nadja Larsen
Summary: This study investigated the spoilage potential of different yeast strains grown in skyr during cold storage. The results showed that Kluyveromyces marxianus had the highest spoilage potential, producing large amounts of volatile organic compounds associated with off-flavors. On the other hand, Pichia kudriavzevii and Torulaspora delbrueckii had minor effects on the skyr quality.
Article
Food Science & Technology
Nicoline Rosenvold Andersen, Rasmus van Deurs Petersen, Michael Bom Frost
Summary: This study investigates the influence of information about the origin of pulses on consumers' willingness to try and willingness to pay for hummus made from these pulses. The results suggest that providing information about the origin has a positive effect on both willingness to try and willingness to pay. Additionally, increased variation seeking tendency and attitude towards the environment have different effects on ratings of appetizing appearance.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Food Science & Technology
Ainslee L. Erhard, Magda Aguas Silva, Marie Damsbo-Svendsen, Bat -El Menadeva Karpantschof, Helle Sorensen, Michael Bom Frost
Summary: Communication about the benefits of entomophagy does not increase willingness to try insect foods. Food neophobia is a strong predictor of willingness to try insect foods. Some types of insect products are better liked than others in unprocessed form.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Sandra S. Waehrens, Ilona Faber, Limei Gunn, Patrizia Buldo, Michael Bom Frost, Federico J. A. Perez-Cueto
Summary: Sensory experiences are crucial for the acceptance and growth of plant-based food alternatives. It is important to identify gaps in consumers' sensory preferences between currently available and ideal versions of these alternatives to guide product development.
FOOD QUALITY AND PREFERENCE
(2023)
Review
Biotechnology & Applied Microbiology
J. L. Perez-Llorens, A. T. Critchley, M. L. Cornish, O. G. Mouritsen
Summary: The benefits of various seaweeds have long been recognized by humans, especially by coastal dwellers and those who use seaweeds as food and medicine. Their positive effects are likely due to the presence of hydrocolloids and bioactive compounds. This compilation of excerpts from major medical publications and esteemed writers provides a rich background supporting the positive applications of seaweeds for various human ailments.
JOURNAL OF APPLIED PHYCOLOGY
(2023)
Article
Food Science & Technology
Ole G. Mouritsen
Summary: Roe refers to the eggs or whole gonads of fish, crustaceans, mollusks, and echinoderms. It is not only a source of nutrients for animals in the sea, but also a popular food among humans. From cod roe to caviar, roe is consumed in various forms and holds a rich gastronomic history. With its high omega-3 fatty acid content and unique taste, roe is valued for its nutrition and culinary uses. This article explores the diverse types of roe beyond sturgeon, such as flat fish, codfish, mullet, smelt, trout, herring, crab, shrimp, and octopus, as well as caviar substitutes made from fish meat and seaweeds. It argues for the sustainable and creative use of roe, including enhancing the umami flavor of vegetable and green dishes.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Letter
Food Science & Technology
Ole G. Mouritsen
Article
Food Science & Technology
Christina J. Birke Rune, Davide Giacalone, Ida Steen, Lars Duelund, Morten Munchow, Mathias Porsmose Clause
Summary: Light-roast coffee beans are popular for their high acidity, but the relationship between roast level and acidity is not clear. This study tested the concentrations of acids and sugars in brewed coffee and found that the concentration of most acids either significantly decreased or increased with increasing roast degree. Only citric acid was detected above the sensory threshold, while other acids were unlikely to be individually perceived in coffee. The results question the direct relation between individual organic acids and acidity in coffee.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Public, Environmental & Occupational Health
Ninna Karsbaek Senftleber, Kristine Skott Pedersen, Cecilie Schnoor Jorgensen, Hanne Pedersen, Marie Mathilde Bjerg Christensen, Emilie Kabel Madsen, Kristine Andersen, Emil Jorsboe, Matthew Paul Gillum, Michael Bom Frost, Torben Hansen, Marit Eika Jorgensen
Summary: In Greenland, traditional marine foods are being replaced by sucrose- and starch-rich foods. A common genetic variant in the sucrase-isomaltase (SI) gene has been found in Greenlanders, which affects their ability to digest sucrose and some starch. This variant is associated with a healthier metabolic phenotype, and this study aims to investigate the metabolic and microbial differences and food preferences among individuals with different SI genotypes.
INTERNATIONAL JOURNAL OF CIRCUMPOLAR HEALTH
(2023)
Article
Food Science & Technology
Sara R. Jaeger, Sok L. Chheang, Christina M. Roigard, Michael Bom Frost
Summary: Vertical farming is a high-tech production system that has the potential to contribute to a healthier and more sustainable food supply. Consumer attitudes towards vertical farming are positive, but there is a lack of knowledge about consumer expectations and experiences with vertical farming-grown products. Previous research has found that consumers have low expectations and negative sensory expectations for these products, but actual product experiences do not systematically confirm this. Flavor characteristics play an important role in consumers' liking for vertical farming-grown products, similar to organic counterparts.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Biotechnology & Applied Microbiology
Anders Bagger Sorensen, Mikael Agerlin Petersen, Arvid Garde, Nils Arneborg
Summary: This study investigated the fermentation ability of Yarrowia lipolytica in brewers' wort under different conditions. It was found that Y. lipolytica only consumed glucose and fructose, and no ethanol was produced. Under high aeration conditions, it consumed a significant amount of amino acids in the wort. Interestingly, no esters were produced during the fermentation process, but several other aroma compounds were detected.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Lena C. Strohla, Krishnachandra S. Hidangmayum, Sandra S. Waehrens, Vibeke Orlien, Mikael A. Petersen
Summary: The volatile and sensory profile of pasteurized and sterilized tomato soup, as well as their changes during accelerated storage, were studied. The results showed that sterilization had a greater impact on storage, leading to enhanced dark odour, burnt flavour, and complexity. Pasteurized soup had a more pronounced green odour, vegetable flavour, harmony, and freshness. Changes in volatile compounds were associated with the formation of furans and the decline of unsaturated aldehydes.
FOOD QUALITY AND SAFETY
(2022)
