Article
Food Science & Technology
Qiaoyi Zhou, Zhenhua Dai, Feihu Song, Zhenfeng Li, Chunfang Song, Caijin Ling
Summary: To monitor the fermentation quality of black tea objectively, a computer vision system and electronic nose were used to analyze the image and odor features of Yinghong No.9 black tea. The fermentation process was divided into three stages based on the trends of tea polyphenols, volatile substances, image eigenvalues, and odor eigenvalues. Principal component analysis and partial least squares discriminant analysis were employed to analyze the data, and a feature-level fusion strategy with support vector machine showed the highest classification accuracy rates of 100% for training sets and 95.6% for testing sets. The performance of support vector regression models for tea polyphenol content prediction based on feature-level fusion data outperformed data-level models.
Article
Food Science & Technology
Chang He, Yuchuan Li, Jingtao Zhou, Xinlei Yu, De Zhang, Yuqiong Chen, Dejiang Ni, Zhi Yu
Summary: This study reveals that the aroma of oolong tea consists of cultivar aroma and technical aroma. Human senses are significantly affected by different aroma components. Some aroma compounds mainly contribute to the technical aroma formed in the processing mode and are less related to cultivar suitability.
Article
Food Science & Technology
Qi Peng, Shanshan Li, Huajun Zheng, Kai Meng, Xi Jiang, Rui Shen, Jingrun Xue, Guangfa Xie
Summary: In this study, four different grades of Jiuqu hongmei tea were analyzed using HS-SPME-GC-MS, electronic nose, and electronic tongue. A total of 162 volatile substances were identified, with alcohols being the most abundant. Heat map analysis showed a positive correlation between the contents of five volatile compounds and the grades of Jiuqu hongmei tea. Orthogonal partial least squares discriminant analysis revealed different compounds between different grades of tea. Overall, this study demonstrated significant differences in volatile compounds among different grades of Jiuqu hongmei tea and provided a scientific method for detecting flavor characteristics in other black tea grades using HS-SPME-GC-MS, electronic nose, and electronic tongue.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Analytical
Guangxin Ren, Xusheng Zhang, Rui Wu, Lingling Yin, Wenyan Hu, Zhengzhu Zhang
Summary: The taste of tea is crucial in evaluating its quality and pricing. This study utilized miniature near-infrared (NIR) spectroscopy and electronic tongue (ET) sensors to objectively assess the taste quality of black tea. Using data fusion strategies and chemometric tools, the combination of NIR spectroscopy and ET sensor signals effectively predicted the multiple grades of black tea. The ACO-SVM model achieved the highest classification accuracy of 93.56%. These results demonstrate the feasibility of qualitatively distinguishing black tea grades and categories using NIR spectroscopy and ET techniques.
Review
Food Science & Technology
Lin Lu, Zhanqiang Hu, Xianqiao Hu, Dan Li, Shiyi Tian
Summary: Electronic tongue and electronic nose play important roles in food quality and safety. They are widely used in food production and have a high accuracy in predicting food quality. The combination of electronic tongue and electronic nose has better performance compared to using them separately.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Wenjing Huang, Guofu Lu, Wei-Wei Deng, Jingming Ning
Summary: This study compared the taste quality of Keemun black tea with different withering treatments and found significant differences in bitterness and astringency between teas with natural withering, sun withering, and warm-air withering. Chemical analysis showed that catechin content was highest in sun withering, possibly due to sunlight promoting its conversion. The study also revealed a synergistic relationship between taste and tasting compounds, highlighting the importance of different withering methods in quality control and flavor enhancement of Keemun black tea.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaoguang Dong, Libing Gao, Haijun Zhang, Jing Wang, Kai Qiu, Guanghai Qi, Shugeng Wu
Summary: The study evaluated the sensory qualities of eggs from three commercial laying breeder strains, finding significant differences in smell profiles and successfully discriminating the breeds based on electronic nose data.
Article
Chemistry, Multidisciplinary
Melina Korcok, Nikola Vietorisova, Patricia Martisova, Jana Stefanikova, Anna Mravcova, Vladimir Vietoris
Summary: This study compares the sensory analysis of hydroponically grown tomatoes with conventionally grown tomatoes, demonstrating differences in aroma and flavor. The presence of specific organic compounds in hydroponic tomatoes, such as 2-methylpropanol, 2,3-pentanedione, and (Z)-3-hexen-1-ol or 1-hexanol, contribute to the fruity aroma of the fruit. The electronic nose proves to be a potentially useful tool for detecting these differences and may have future applications in food authentication detection.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Analytical
Guangxin Ren, Tiehan Li, Yuming Wei, Jingming Ning, Zhengzhu Zhang
Summary: This study proposed a method for assessing the quality of Congou black tea using an electronic tongue system combined with optimization algorithms. The optimized taste characteristics led to better predictive outcomes, with the LS-SVM model achieving a correct discriminant rate of 99.14% in the prediction set, demonstrating the potential application prospects of electronic tongue sensor arrays for evaluating black tea products in the production process.
MICROCHEMICAL JOURNAL
(2021)
Article
Microbiology
Inmaculada Gomez, Rebeca Lavega Gonzalez, Eva Tejedor-Calvo, Margarita Perez Clavijo, Jaime Carrasco
Summary: This article validates the use of two different methodologies, electronic nose and sensory panel, to discriminate the olfactory profile of nutritional products based on freeze-dried mushrooms from different cultivated species. The results show that both the electronic nose and sensory panel can effectively distinguish between different species, although the electronic nose has limitations in differentiating between the same species. Additionally, GC-MS analysis reveals the chemical volatile formulation of the samples.
Article
Food Science & Technology
Qian Chen, Yingying Hu, Rongxin Wen, Yan Wang, Ligang Qin, Baohua Kong
Summary: The study found that sodium substitutes had significant effects on the physical and sensory properties of dry fermented sausage, with the S2 treatment group showing similar taste profile to the control group. Sodium substitutes had a more significant impact on the odor profile of the sausages.
Article
Food Science & Technology
Zheqi Zhang, Mingwu Zang, Kaihua Zhang, Shouwei Wang, Dan Li, Xiaoman Li
Summary: This study investigates the volatile profiles and taste properties of different types of plant-based beef analogue (PBBA) compared to beef. Through analysis using various techniques, it was found that certain volatile compounds were lacking in all types of PBBAs, making it unable to simulate the aroma of beef. The sensory evaluation also showed that PBBAs were more bitter and sour, and the aroma of thermal processed PBBAs was significantly decreased. The study provides valuable evidence for improving the flavor of PBBA.
Article
Food Science & Technology
Jiayu Chen, Yanqin Yang, Yuliang Deng, Zhengquan Liu, Jialing Xie, Shuai Shen, Haibo Yuan, Yongwen Jiang
Summary: This study investigated the aroma quality of Dianhong black tea infusions using GC-E-Nose technology and multivariate statistical analysis. Results showed that FDA had a higher prediction accuracy than PLS-DA, and the study provided a new technical method for the quality evaluation and control of tea infusions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Yunwei Niu, Yiwei Ma, Zuobing Xiao, Jiancai Zhu, Wen Xiong, Feng Chen
Summary: In this study, the aroma characteristic information of volatile components in different black tea samples was obtained through analysis of HS-SPME, SAFE, and GC-MS combined with GC-O technology. The study identified several odorants and compounds with high aroma contribution. Additionally, perceptual interactions among different compounds were investigated using an additive model. The study provides new theoretical guidance for improving the aroma quality of black tea.
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.
Review
Food Science & Technology
Haruna Gado Yakubu, Zoltan Kovacs, Tamas Toth, George Bazar
Summary: Near-infrared spectroscopy (NIRS) is widely used in the dairy industry for rapid and nondestructive evaluation of feed, milk, and dairy products. It provides instant and precise results, making it an efficient tool compared to other laboratory techniques.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Haruna Gado Yakubu, Zoltan Kovacs, Tamas Toth, George Bazar
Summary: Controversies have surrounded the name and operation of electronic nose (e-nose) technology, but it has gained popularity in the sensory analysis of dairy foods for its rapid delivery of aroma profile results. Most e-nose devices in scientific publications use various sensors, but limitations exist in providing information on the nature of constituting compounds, except in gas chromatography and mass spectrometry-based systems.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Rita Vegh, Mariann Csoka, Csilla Soros, Laszlo Sipos
Summary: Bee pollen may be contaminated with pesticides, heavy metals, and mycotoxins, posing health risks to consumers. Limits and monitoring are recommended for arsenic, cadmium, lead, and pyrrolizidine alkaloids to ensure consumer safety. Further studies are needed to fully understand the risks posed by mercury and mycotoxins in bee pollen.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Akos Nyitrai, Agnes Urbin, Balazs Vince Nagy, Laszlo Sipos
Summary: This study aimed to find the most effective color masking environment through instrumental characterization and sensory tests of different color masking illuminations on chocolate samples.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Agriculture, Multidisciplinary
Rita Vegh, Csilla Soros, Nandor Majercsik, Laszlo Sipos
Summary: A multiresidue method for pesticide determination in bee pollen was developed and validated, and it was found that some samples contained banned pesticides, although they did not pose an acute risk on honeybees.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Balkis Aouadi, Flora Vitalis, Zsanett Bodor, John-Lewis Zinia Zaukuu, Istvan Kertesz, Zoltan Kovacs
Summary: This study aimed to compare the use of near infrared spectroscopy (NIRS) and the aquaphotomics approach in assessing adulteration in ground coffee and liquid coffee. The results showed that chemometrics spectra analysis could effectively distinguish between different coffee samples and accurately estimate the presence of Robusta coffee. The aquagrams results highlighted the unique characteristics of each coffee variety and their blends, indicating the potential of these methods for authenticating liquid coffee based on the water-related fingerprint and Robusta-to-Arabica ratio.
Article
Chemistry, Analytical
Flora Vitalis, David Tjandra Nugraha, Balkis Aouadi, Juan Pablo Aguinaga Bosquez, Zsanett Bodor, John-Lewis Zinia Zaukuu, Tamas Kocsis, Viktoria Zsom-Muha, Zoltan Gillay, Zoltan Kovacs
Summary: The study used NIRS and e-tongue technology to detect and quantify fungal contamination on plums, and the results showed that both methods are beneficial for rapid determination of fruit quality.
Article
Food Science & Technology
Cs Benedek, O. Szakolczi, G. Makai, G. Kisko, Z. Kokai
Summary: Hungarian fruit vinegars were analyzed in terms of physicochemical attributes, sensory profiles, and antimicrobial properties. The composition and sensory profiles of different types of vinegar and additional fruits showed distinct patterns. Vinegars matured on rosehip, sea buckthorn, and raspberry exhibited outstanding antioxidant performances. Rosehip, raspberry, quince vinegars, as well as vinegars produced from Tokaji aszu and balsamic apple obtained high scores for fruity and sweet notes. Antimicrobial activities were generally weak, but more pronounced inhibitions were observed for probiotic strains.
Article
Food Science & Technology
Livia Hajas, Laszlo Sipos, Eva Csajbokne Csobod, Marta Veresne Balint, Reka Juhasz, Csilla Benedek
Summary: This study investigates the potential of different colored lentil flours in the development of gluten-free cookies. The results show that lentil cookies have higher protein, phenolic and flavonoid content, as well as better antioxidant capacity compared to rice cookies. Consumers preferred the lentil cookies, especially their taste. Depending on the target parameter, these lentil flours can be promising raw materials for gluten-free bakery products.
Article
Food Science & Technology
Tuan M. Pham, Reka Varju, Erika Bujna, Agoston Hoschke, Csilla Farkas, Toan B. Nguyen, Minaxi Sharma, Ashok Pandey, Vijai Kumar Gupta, Quang D. Nguyen, Zoltan Kokai
Summary: This study focused on the fermentation efficacy of nine commercial Saccharomyces cerevisiae yeast strains and analyzed the differences in concentration and composition of volatile compounds. The results showed variations in sugar consumption capacity among different strains, while total esters, volatile compounds, and other compounds were identified as key parameters for describing the characteristics of fermented apple juices.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Rita Vegh, Mariann Csoka, Eva Stefanovits-Banyai, Reka Juhasz, Laszlo Sipos
Summary: This study investigated the effects of enriching biscuits with monofloral bee pollens on their nutritional properties, techno-functional parameters, sensory profile, and consumer preference. Biscuits were prepared with pollens from rapeseed, phacelia, and sunflower at different substitution levels. The biscuits' macronutrient composition, phenolic content, antioxidant capacity, color, texture, sensory profile, and consumer preference were evaluated. Phacelia pollen was found to be the most effective in improving the nutritional quality of the biscuits, and sunflower pollen at the 2% substitution level was preferred the most by consumers.
Review
Food Science & Technology
Rita Vegh, Mariann Csoka, Zsuzsanna Mednyanszky, Laszlo Sipos
Summary: Studies have been conducted on the pesticide residues in apicultural products due to global pollinator decline. However, little is known about the health risk posed by these residues. Our research reviews studies on pesticide contamination in bee bread, propolis, beeswax and royal jelly. Pesticide residues, especially acaricides, can accumulate in bee bread, propolis, and beeswax, while royal jelly seems to be free of residues.
FOOD AND CHEMICAL TOXICOLOGY
(2023)
Article
Plant Sciences
Attila Furesz, Karoly Penksza, Laszlo Sipos, Ildiko Turcsanyi-Jardi, Szilard Szentes, Gabriella Fintha, Peter Penksza, Levente Viszlo, Ferenc Szalai, Zsombor Wagenhoffer
Summary: This study conducted research in four areas of Hungary to investigate the effects of grazing by domestic water buffalo on grassland vegetation. The results showed that grazing by buffalo increases the number and cover of economically important grasses and legumes, suppresses the growth of invasive species, and successfully changes the dominant species of grassland. Therefore, grazing with buffalo is a suitable method for habitat management in grasslands.
Review
Horticulture
Laszlo Csambalik, Anna Diveky-Ertsey, Izora Gal, Krisztina Madaras, Laszlo Sipos, Geza Szekely, Peter Pusztai
Summary: Closed plant production systems, such as organic farming and plant factories, are considered sustainable due to resource recycling and minimizing externalities. This study investigates the similarities and constraints of these systems based on indicators including regulatory background, growing media use, species use, and socio-economic factors. The research highlights the reasons for their co-existence and introduces alternatives for sustainable growing media use.
Article
Horticulture
Laszlo Balazs, Zoltan Dombi, Laszlo Csambalik, Laszlo Sipos
Summary: This study proposes a method to quantify and compare the photon irradiance distribution of lighting installations used in indoor cultivation facilities, highlighting the importance of light uniformity in horticultural lighting applications.