Although Nordic wild edible mushrooms offer a wide range of different odors their scientific examination has been scarce. The aim this study was to characterize the aroma compounds four Finnish mushroom species with trained assessors using gas chromatography-olfactometry as well chromatography-mass spectrometry. Headspace volatiles were extracted from sous vide cooked samples (Boletus edulis, Lactarius camphoratus, Cantharellus cibarius and Craterellus tubaeformis) solid-phase...

Sunflower press cake is a protein-rich sidestream from oil production, that potentially suitable for human consumption, but its utilisation hindered by the high content of chlorogenic acid (CGA), an abundant anti-nutritional factor. Here we show processing sunflower protein concentrate (SP) fermentation (fSP) reduces CGA while increasing level free amino acids, impairs formation fibrillar structures and generates sour taste. After SP pH was shifted to neutral (fSP7). Meat analogues based on...

Abstract The objective of this study was to investigate the factors affecting interindividual variation in sense taste among Finnish adults. Two components function were examined with five established modalities: sensitivity and capability identify modalities. potential explanatory for included gender, age, BMI, smoking. In total, 205 volunteers participated at sensory evaluation laboratory Functional Foods Forum. Older age (>50 years) male gender predicted a less sensitive general. For...

Hybrid products, in which a portion of meat is replaced with plant proteins, could be an effective solution to reduce consumption and its environmental impact, provide well-balanced nutritious food. This study focused on exploring the potential creating hybrid products by high-moisture extrusion from mixture minced beef (with 7 or 17% fat) two different commercial pea protein ingredients. extrudates were successfully produced 1:1 either isolate (PI) milled texturised concentrate (TPC)....

This study aimed to modify the sensory properties of rapeseed protein concentrate using a combination fermentation and high-moisture extrusion processing for producing meat analogues. The was carried out with Lactiplantibacillus plantarum Weissella confusa strains, known their flavour structure-enhancing properties. Contrary expectations, evaluation revealed that induced bitterness disrupted fibrous structure formation ability due generation short peptides. On other hand, removed intensive...

Individual taste sensitivity has been claimed to affect food consumption and health. The methods used assess are various thus, cause conflicting results. Thresholds, PROP intensity or fungiform papillae density only partly describe function. They may not relate the actual perception in because of compounds, concentration levels, measurement levels used. objective study was measure individual function extensively. With hierarchical clustering, we aimed reveal groups among people. Another aim...

Abstract A number of fungal isolates were recently obtained from a survey the microbiota multiple breweries and brewery products. Here, we sought to explore whether any these contaminants could be repurposed for beneficial use in beer fermentations, with particular focus on low‐alcohol beer. There 56 yeast strains first screened utilization different carbon sources, ability ferment brewer's wort, formation desirable aroma compounds. appeared maltose‐negative produced aromas without obvious...

Black soldier fly (Hermetia illucens L., BSF) larvae are a promising alternative for future sustainable nutrient sources both as feed and food. However, the scientific investigation of BSF is still limited, especially on flavor chemistry aspects understanding consumer acceptance. This research examined odor-active compounds protein content larvae. Whole partially defatted meals were compared to an anchovy fish meal. Gas chromatography/mass spectrometry gas chromatography/olfactometry...

The global coffee production is facing serious challenges including land use, climate change, and sustainability while demand rising. Cellular agriculture a promising alternative to produce plant-based commodities such as coffee, which are conventionally produced by farming. In this study, the complex process of drying roasting was adapted for bioreactor-grown cells generate coffee-like aroma flavor. brews resulting from different regimes were characterized with chemical sensory...

The synergistic effect of lactic acid fermentation and high-moisture extrusion processing pea protein on the microbiological sensory properties plant-based sausages was investigated. Plant-based were formed by combining fermented concentrate (PPC) biomass with extruded isolate (PPI). Pea Lactococcus lactis subsp. Lactiplantibacillus plantarum to improve perceived structure, texture, flavour (specifically via expression glutamic which is connected umami flavour) sausages. prepared stuffing...

Use of non-conventional yeasts are increasingly seen as a option for the production low and alcohol-free beers. In this study, application four - Kazachstania servazzii, Kluyevoromyces marxianus, Pichia fermentans Torulaspora delbrueckii, originally isolated from sourdough cultures, cold contact fermentations was assessed by screening their ability to reduce wort aldehydes at fermentation temperature 1.0 ± 0.5°C. Of evaluated yeasts, delbrueckii found be most promising, being capable removal...

Abstract The so-called “craft beer revolution” has increased the demand for new styles of beers, often with ingredients like flavour extracts. In recent years, synthetic biology realized production a plethora plant secondary metabolites in microbial hosts, which could provide an alternative source these compounds. this study, we selected situ approach grape addition. We used O -methyl anthranilate (OmANT) producing laboratory Saccharomyces cerevisiae strain co-fermentations industrial yeast...

The color of food is important for flavor perception and selection. aim the present study was to evaluate visual liquid samples among Finnish adult consumers by their background variables. Participants (n = 205) ranked six different colored solutions just looking according four attributes: from most least pleasant, healthy, sweet sour. sample rated frequently as pleasant red (37%), healthy white (57%), orange (34% both) sour yellow (54%). Ratings certain colors differed between gender, age,...

Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies process the species food use are limited. Therefore, this study investigated possibility utilise whole (ungutted) Baltic herring as a raw material hybrid plant-fish meat analogues produced by high-moisture extrusion cooking. The sample properties were compared with ungutted herring. Produced showed sufficiently high microbial quality, spoilage...

To stop overfishing and meet the protein needs of a growing population, more information is needed on how to use marine by-catches, by-products, undervalued fish species for human consumption. Turning them into powder sustainable marketable way add value. However, knowledge chemical sensory properties commercial proteins identify challenges in developing derivatives. This study aimed characterize compare their suitability Proximate composition, protein, polypeptide lipid profiles, oxidation,...

Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products sub-Saharan Africa. Excessive wheat imports affect economies countries Africa, driving search for alternatives. To extend use sorghum, flours toward production, it is vital sensory properties these better understood. A trained panel evaluated described flatbread models prepared from red non-tannin fractions (whole dehulled) two cowpea varieties, starch, designated...

Consumption of fresh and minimally processed foods such as seeds a part healthy diet is trend. Unfortunately, fat-rich are often contaminated with pathogenic microorganisms face frequent product recalls. Electron beams have been applied microbial decontamination measure for decades. Conventionally high energy electron (HEEB) being used, whereas low (LEEB, <300 keV) only recently introduced to the food industry more studies needed. beam treatment has several advantages over other...

This research focused on the oral perception of naturally occurring chemical food compounds that are used in pharma and industries due to their pharmacological properties. They stimulate chemically sensitive receptors somatosensory system also chemesthetic compounds. Capsaicin is a alkaloid activating pungency perception. l-Menthol cyclic monoterpene working as medical cooling agent. Aluminum ammonium sulfate dehydrating agent additive known activate astringency cavity. The objective study...

Multisensory augmented reality systems have demonstrated the potential of olfactory cues in augmentation flavor perception. Earlier studies mainly used commercially available sample products. In this study, custom rye-based cakes with reduced sugar content were to study influence different odorants on perceived sweetness. A display was developed for presenting odorants. The results showed that a cake localized maltol, vanilla, and strawberry odor increased sweetness cake-odor pair compared...

Chemesthesis is a part of the flavor experience foods. Chemesthetic perception studied to understand its effect on food-related behavior and health. Thus, objective this research was study individual differences in chemesthetic perception. Our involved sensory tests three modalities (astringency, pungency, cooling). Participants (N = 196) evaluated intensity samples different concentrations using line scale under laboratory conditions. Aluminum ammonium sulfate, capsaicin, menthol were used...

With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours staple such as bread may reduce wheat imports stimulate local economy through new value chains. However, studies addressing technological functionality blends these crops sensory properties obtained breads are scarce. In this study, varieties (i.e., Glenda Bechuana), dry-heating flour to sorghum ratio were studied for their effects on physical made from blends. Increasing...