Search Results (2,811)

Climate change-induced abiotic stress, particularly heat and drought during olive oil accumulation, significantly threatens the productivity and oil quality of olive trees (Olea europaea L.). This study investigated the efficacy of pre-harvest elicitation using the biostimulants harpin and chitosan (both as commercially available products) under summer conditions in Greece, in commercially productive rainfed groves of cv. ‘Megaritiki’. Multivariate analysis (PCA and factor analysis) revealed that pre-harvest application of these elicitors successfully balanced the trade-off between oil yield and quality. Both harpin and chitosan maintained hydrolytic (free acidity—0.25 and 0.29 g oleic acid 100 g⁻¹, respectively, compared to 0.56 g oleic acid 100 g⁻¹ in the control) and primary oxidative markers (peroxides—4.16 and 4.16 meq O₂ kg⁻¹, respectively, compared to 5.20 meq O₂ kg⁻¹ in the control) at exceptionally low levels compared to untreated trees. The treatments induced a distinctive metabolic shift regarding volatile compounds governed by the lipoxygenase (LOX) pathway. Harpin application was strongly associated with complex floral and fruity volatile compounds (2-hexen-1-ol and trans-2-hexenal) and a high α-tocopherol concentration (38.58 mg kg⁻¹ compared to 23.12 mg kg⁻¹ in the control), suggesting an enhanced physiological response in favor of oil quality attributes. Conversely, chitosan elevated the oxidative stability of the oil by increasing total phenol concentration (by almost 97% compared to the control) and prioritizing the accumulation of the stable monounsaturated fatty acids (oleic acid—increased by 12.5% compared to the control) over polyunsaturated ones (linoleic acid), while endowing the oil with desirable “green freshness” aromas (cis-3-hexenal). These results demonstrate that elicitation with harpin and chitosan is a potent tool for sustainably enhancing extra virgin olive oil quality under rainfed conditions in Greece, steering fruit metabolism toward a premium nutraceutical and sensory profile and enhancing the functional properties of the oil (phenol content, antioxidant capacity, monounsaturated fatty acids, α-tocopherol and squalene). Full article

Kopi Luwak (civet coffee), produced from coffee beans recovered from the feces of the Asian palm civet, is among the most expensive specialty coffees worldwide for its unique sensory characteristics. In this study, a multi-omics strategy was employed to elucidate the impact of drying on the microbial community structure and metabolic profiles of Typica Kopi Luwak beans. Drying induced pronounced shifts in the microbial composition, with a significant enrichment of Sphingobacterium and depletion of Streptococcus at the genus level. Concurrently, drying resulted in substantial metabolic remodeling, characterized by increased levels of prenol lipids, fatty acyls, carboxylic acids and derivatives, steroids and steroid derivatives, and organooxygen compounds, accompanied by a marked reduction in flavonoids. KEGG pathway analysis indicated that both altered microbial taxa and metabolites were associated with lipid metabolism, carbohydrate metabolism, amino acid metabolism, and the biosynthesis of other secondary metabolites. Correlation network analysis further revealed the associations between key microbial genera and specific classes of differential metabolites. Collectively, these findings suggest the potential role of post-excretion sun-drying in shaping the microbiome and metabolome of Typica Kopi Luwak beans, offering a scientific basis for controlled or in vitro fermentation strategies to produce coffees with reproducible quality attributes. Full article

Emerging evidence indicates that non-coding RNAs (ncRNAs) play important regulatory roles in honeybee social behavior and development. However, the regulatory roles of ncRNAs in honeybees remain largely elusive. To systematically identify ncRNAs associated with queen-regulated ovary activation, we conducted whole-transcriptome sequencing on the heads of Apis mellifera workers from queenright and queenless colonies. Subsequent bioinformatics analyses were conducted to profile differentially expressed (DE) RNAs and construct potential regulatory networks. High-quality sequencing data provided a foundation for subsequent analyses. This transcriptome data yielded 3968 lncRNA transcripts, comprising 3146 known and 822 novel candidates, all of which exhibited typical structural features of lncRNAs. Comparative expression analyses revealed that 246 lncRNAs, 1439 mRNAs, and 10 miRNAs were differentially expressed. Comprehensive functional analyses indicated that the identified DElncRNAs potentially regulate sensory perception-related target mRNAs via cis-regulation, and coordinate metabolic and proteostatic reprogramming via trans-regulation to support the transition to reproductive activation in workers. Furthermore, a competing endogenous RNA network was constructed which integrated 74 DElncRNAs, 5 DEmiRNAs, and 36 DEmRNAs to predict their potential post-transcriptional interactions. Our findings highlight a comprehensive analysis of ncRNAs and mRNAs in worker heads, providing a foundation for functional validation of their roles in honeybee ovary development. Full article

Rakı, a traditional distilled beverage produced from grapes, holds significant economic importance in Türkiye; however, comprehensive consumer-focused sensory research remains limited. This study aims to determine the aroma profile, sensory characteristics, and consumer preferences of commercial rakı to guide producers in aligning product characteristics with consumer expectations. Nine commercial rakı samples were evaluated. The aroma composition was analyzed using SBSE-GC-MS. Sensory attributes were assessed by a trained panel through descriptive analysis (DA) and by 100 consumers utilizing the Check-All-That-Apply (CATA) method alongside a liking test. Eighty-one aroma compounds were identified, predominantly the phenylpropanoids trans-anethole and estragole, with monoterpenes and sesquiterpenes dominating the secondary profile. Integrating instrumental data with DA evaluations suggests that anethole and sesquiterpenes likely contribute to the attributes related to visual coating, body, creamy, mastic, persistency, and complexity. Consumer profiling revealed two distinct preference groups. Older, frequent consumers preferred complex, high-alcohol profiles with trigeminal harshness and visual glass coating, whereas younger, casual consumers preferred smoother rakı with a traditional white appearance, reacting negatively to “boiled aniseed” flavors and the yellowish tint of oak-aged versions. The CATA technique effectively distinguished these profiles. To enhance overall product quality, producers should eliminate “boiled” defects and adjust sensory profiles: complex products for experienced consumers and visually traditional, smooth profiles for younger consumers. According to current knowledge, this is the first study to employ the CATA method alongside consumer profiling and preference mapping in the sensory evaluation of rakı. Full article

This study investigates the potential of Fischer–Tropsch (FT) waxes, synthesized from natural gas, as high-performance and sustainable alternatives to conventional ester waxes in cosmetic applications. To evaluate their technical viability, a series of FT waxes with varying hydrocarbon chain lengths were synthesized and characterized. Safety was rigorously assessed through human patch tests and irritation surveys, while sensory attributes, including gloss and transparency, were compared against beeswax and carnauba wax. Furthermore, the impact on the skin barrier was analyzed using Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) spectroscopy to determine lipid packing characteristics. The results demonstrated that FT waxes possess an excellent safety profile with irritation levels comparable to traditional waxes. Sensory evaluations revealed that adjusting the hydrocarbon chain length allows for precise control over melting points and texture, offering significant formulation flexibility. Crucially, lipid packing analysis indicated that FT waxes promote an orthorhombic organization, effectively mimicking and reinforcing the native crystalline structure of the human skin barrier. These findings conclude that FT waxes provide both superior sensory properties and functional skin-barrier benefits, positioning them as versatile and innovative ingredients for advanced dermo-cosmetic formulations. Full article

The differential effects of thermolysin and four commercial proteases on soy protein isolate (SPI) were investigated under enzyme-specific hydrolysis conditions to comparatively assess the structural, functional, and instrumental taste differences among the resulting hydrolysates. Under the enzyme-specific hydrolysis conditions, among the enzymes tested, thermolysin induced substantial fragmentation of SPI, with products mainly distributed below 25 kDa and accompanied by marked conformational rearrangement. Thermolysin-treated SPI exhibited the highest total free amino acid content (14.805 mg/g), especially Tyr and Phe, together with the highest solubility (80.52 ± 4.40%), the highest emulsifying activity index (36.11 m²/g), and the strongest antioxidant capacities in 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH), and hydroxyl radical scavenging assays. Electronic tongue analysis further showed that enzymatic hydrolysis generally enhanced umami and richness while reducing astringency relative to native SPI. Notably, SPI-Ther exhibited the most pronounced instrumental taste reconfiguration, characterized by increased umami (9.57) and richness (7.57), but also the highest bitterness (4.75) and aftertaste-B (3.46), indicating a distinct functionality–taste trade-off rather than simple debittering. In contrast, papain generated the highest umami response, whereas trypsin produced the mildest taste profile with the lowest bitterness. Overall, under the enzyme-specific hydrolysis conditions used in this study, thermolysin yielded the most pronounced improvement in the measured functional indices of SPI. However, these findings should be interpreted as a comparative, condition-specific assessment rather than a direct ranking of intrinsic protease specificity, and additional peptide characterization and sensory validation would be needed before taste-oriented applications can be recommended. Full article

This study aims to investigate the ability of sourdough fermented with Leuconostoc citreum (Lc) DSM 5577 to produce mannitol and to evaluate its impact in reduced-added-sugar muffins. Compared to a standard recipe with 100% sugar, two formulations with 50% and 0% added sugar were used. Sourdough fermented for 24 and 48 h was incorporated at different levels (30% and 50%) into muffins. The effects on the technological properties, as well as mannitol, carbohydrate, and organic acid contents, microbiological profile, and sensory characteristics, were evaluated. The optimum sourdough fermentation time was 48 h, which produced high levels of lactic acid (2.25 mg/g), acetic acid (4.61 mg/g), and mannitol (6.27 mg/g). The use of 50% sourdough fermented for 48 h in the muffin formulations produced the greatest amount of mannitol (3.57 mg/g). FTIR spectroscopy revealed compositional changes associated with fermentation in the sourdough and muffins. The baking tests demonstrated a reduction in baking losses without compromising specific volume. Muffins containing 50% added sugar and 30% sourdough fermented for 24 h were the most appreciated in terms of taste and flavor. The results suggest that sourdough fermented with Lc DSM 5577 may be an innovative approach for a natural reduction in sugar in muffins while preserving their technological quality. Full article

Wine sensory analysis traditionally relies on complex terminology. This can be challenging to non-expert consumers, particularly regarding mouthfeel sensations. Despite the importance of the latter in determining wine quality and typicity, they lack standardized classification. In this study, we developed and validated a simplified framework for wine taste evaluation that is accessible to consumers with limited tasting experience. The Delphi technique was applied across multiple rounds with a panel of 18 wine experts, primarily sommeliers with experience of diverse consumer profiles. Through an iterative process, attributes were selected from the existing literature and systematically evaluated for relevance, clarity, and accessibility. The validated framework comprises four dimensions: basic tastes (sweetness, acidity, bitterness, salinity, fruitiness); astringency (hardness, dryness, texture); tactile sensations (tingling, warmth, body); and overall evaluation (complexity, balance, taste persistence, alcohol perception). Each attribute includes accessible descriptions and measurement scales anchored with familiar food references to support comparative cognitive processes. All proposed attributes achieved over 85% expert consensus. This framework provides a practical tool that bridges technical wine terminology and everyday consumer language to facilitate communication between industry professionals and consumers. Furthermore, it enables more reliable sensory evaluations in future research and can potentially be extended to other beverages. Full article

Pyropia haitanensis, an economically significant cultivated seaweed in China, exhibits substantial geographical variations in nutritional and sensory qualities that influence its market value. The nutritional quality of the samples, including total sugar, total protein, and amino acid content, as well as color quality, assessed through phycobiliprotein and chlorophyll content, and sensory quality evaluated using an electronic nose and electronic tongue, were determined. To elucidate these quality variations, this study employed an integrated metabolomics and chemometrics approach to analyze samples from five major cultivation regions. Principal component analysis (PCA) effectively differentiated the samples; orthogonal partial least squares discriminant analysis (OPLS-DA) validated this classification with robust model parameters (R²X = 0.791, R²Y = 0.995, Q² = 0.984) and identified key discriminatory metabolites. Weighted gene co-expression network analysis (WGCNA) identified origin-specific metabolic modules correlated with quality traits, revealing that pathways such as cysteine and methionine metabolism underpin the observed differences in flavor profiles across cultivation regions. Furthermore, mediation analysis quantitatively confirmed that inorganic nitrogen primarily influences key flavor attributes by regulating sulfur-containing amino acid and nucleotide metabolism. This study systematically elucidates the metabolic mechanisms governing quality formation in P. haitanensis, providing a scientific foundation for quality control and geographical origin traceability. Full article

Considering the increasing consumer demand for natural meat tenderization methods, this study explores the potential of Aspergillus oryzae (Koji) to enhance beef quality. The aim of this study was to evaluate the enzymatic effect of Aspergillus oryzae (A. oryzae) on the physicochemical and sensory characteristics, as well as the perception of satiety, in Angus beef. Two distinct anatomical cuts, the neck and the round, were subjected to enzymatic aging using four different Koji-based mixtures. Parameters such as water content, thermal preparation (grilling) loss, expressible moisture, and pH were determined, supplemented by sensory analysis and a satiety test. Compared to untreated or traditionally marinated samples (Teriyaki sauce), Koji-treated samples exhibited lower grilling loss and improved texture. Sensory analysis highlighted a more intense flavor profile and increased acceptability of the enzymatically treated products. The satiety test indicated a predominantly positive perception of postprandial fullness, with negative ratings being rare and exclusive to the control group. These results support the potential of A. oryzae as a natural alternative for optimizing the technological and sensory quality of red meat, contributing to a favorable consumer experience, including satiety perception. Full article

In this study, vegetable oil-based high-internal-phase Pickering emulsions (HIPPEs) were formulated from soy protein isolate and sodium alginate, and the effects of different replacement ratios (20–100%) of pork back fat on the quality of emulsified sausages were investigated. With the increase in the fat replacement ratio, cooking loss, released fat, and lipid oxidation significantly decreased (p < 0.05). Similarly, as the replacement ratio rose, L*-values, pH and springiness increased, while a*-values, hardness, cohesiveness, and chewiness showed a significant decrease. The reformulated sausages exhibited superior slice compactness, a macroscopic trait corroborated by the dense network structure observed via microstructural analysis. Electronic nose and electronic tongue measurements indicated that the inclusion of HIPPEs modulated both the aroma profiles and taste attributes of the emulsified sausages. Moreover, although differences were observed in some sensory attributes and flavor characteristics, all formulations with HIPPEs remained within an acceptable sensory range. Full article

The 1st International Online Conference on Fermentation (IOCFE2025), held on 12–13 November 2025, convened a global assembly of researchers to explore the multifaceted roles of microorganisms in biotechnology, food safety, and human health. Under the chairmanship of Professor Antonio Morata, the symposium was structured around four pivotal tracks: biotechnological tools in fermentation, sensory profile impacts, food safety and drink innovation, and the nutraceutical implications of fermented products. A significant portion of the discourse focused on enology, specifically the use of Saccharomyces and non-Saccharomyces yeast derivatives to mitigate climate-related challenges such as high alcohol content and acidity, alongside emerging biopreservation strategies like kefir-enriched coatings and natural antifungal agents. The award-winning research highlighted the breadth of the field, ranging from the development of agri-food biostimulants and enhanced carotenoid production under LED illumination to the genomic characterization of glucose transport in Torulaspora delbrueckii. Furthermore, the sessions on health and nutrition provided a critical appraisal of meta-analytic studies, examining the probiotic potential of Enterococcus faecium and the role of fermented dairy in the Mediterranean diet. By integrating traditional fermentation practices with high-tech interventions like ultra-high pressure homogenization (UHPH) and solid-state biorefinery processes, IOCFE2025 underscored the vital contribution of fermentation science to sustainable agriculture and the global functional food market. Full article

Pseudocereals are naturally gluten-free crops because they do not contain gluten-forming proteins which are present in other grains. The main pseudocereals used in bakery formulations are buckwheat, amaranth, and quinoa, because they have a balanced nutritional profile including high-quality proteins, dietary fiber, essential minerals, and bioactive compounds with antioxidant, anti-inflammatory, and cardiometabolic health-promoting effects. Due to their high nutritional value, they have increasingly been used as functional ingredients in bakery products, particularly for consumers with celiac disease, gluten intolerance, or those seeking nutritionally enhanced foods. The present paper reviews recent advances on the nutritional, functional, and technological properties of these pseudocereals, focusing on their applications in bakery products. Their influence on dough behavior, product quality, and the nutritional improvement of bread, cakes, biscuits, muffins, and other baked goods is discussed. Also, different aspects of the use of pseudocereals in gluten-free products are presented. Mentions are also made of the fact that the increasing demand for healthier and gluten-free foods highlights the possibility of using pseudocereals as promising ingredients for the development of nutritionally enriched bakery products of acceptable technological and sensory quality. Full article

Fruit volatile organic compounds (VOCs) are key determinants of plum flavor quality, and esters contribute strongly to the fruity aroma of ripe fruit. However, the molecular basis of cultivar differences in ester formation during ripening has not been systematically clarified. Here, we characterized pulp VOC profiles across ripening in three Chinese plum (Prunus salicina) cultivars (‘WeiWang’ (WW), ‘WeiDi’ (WD), and ‘KongLongDan’ (KLD)) and integrated transcriptome analysis with weighted gene co-expression network analysis (WGCNA) to identify genes associated with ester accumulation. HS-SPME-GC-MS identified 38 VOCs, mainly esters, aldehydes, and alcohols, with ‘WW’ showing the highest total VOC abundance. During ripening, esters became the predominant volatile class in ‘WW’ and ‘WD’, in agreement with their fruity sensory characteristics, whereas ‘KLD’ maintained a more balanced composition of fruity and green-related volatiles. Transcriptomic analyses highlighted Prunus salicina alcohol acyltransferase 3 (PsAAT3) as the most abundant AAT transcript in pulp and strongly induced in ‘WW’. Transient overexpression of PsAAT3 in the low-ester background increased butyl acetate and hexyl acetate by 4.8- and 2.2-fold, respectively. WGCNA further identified ester-associated modules and candidate transcription factors co-expressed with PsAAT3 (JA2L, HY5, NAC073, and PHL13). As a result, this study identifies PsAAT3 as a key determinant of high-ester aroma in Chinese plum and provide candidate targets for aroma improvement and flavor-oriented breeding. Full article

Jamu is a traditional Indonesian herbal beverage widely consumed for its perceived health benefits; however, its broader acceptance is often constrained by intense sensory characteristics. This study investigated the sensory characteristics and consumer acceptance of five commonly consumed jamu beverages (wedang jahe, beras kencur, kunyit asam, temulawak, and pahitan) using an integrated sensory and consumer research approach. Commercial powdered jamu products were evaluated by 120 consumers familiar with jamu. Significant differences in consumer acceptance were observed among formulations (p < 0.05), with beras kencur and wedang jahe showing the highest liking, kunyit asam moderate acceptance, and temulawak and pahitan the lowest. Sensory characterization revealed a clear perceptual continuum across jamu beverages, ranging from sweet, refreshing, and spicy profiles to strongly bitter, herbal, and medicinal characteristics. Analysis of sensory intensity perception indicated that excessive bitterness and herbal intensity, as well as insufficient sweetness, were the primary contributors to reduced consumer liking. Furthermore, consumer responses to jamu were heterogeneous, with distinct acceptance patterns observed across different consumer groups. By linking sensory perception with consumer preference, this study provides scientifically grounded insights to support the development, reformulation, and targeted positioning of jamu beverages as modern functional drinks while preserving their traditional identity. Full article