Search Results (289)

Consumer perception and sensory satisfaction play a critical role in shaping sustainable food consumption patterns, purchase intention, and repeat purchasing behavior within modern food systems. This study evaluated the physicochemical and sensory attributes of five imported mango cultivars (Tommy Atkins, Kent, Palmer, Osteen, and Sindhri) sold in Florence, Italy, to examine how quality characteristics influence consumer acceptance and sustainable food choice behavior. Physical and chemical analyses included fruit weight, peel color, firmness, total soluble solids, titratable acidity, and pulp characteristics. Sensory evaluation was conducted using a trained panel to assess visual appearance, sweetness, sourness, aroma, juiciness, texture, pleasantness, naturalness perception, overall judgment, and purchase intention before and after consumption. Significant differences were observed among cultivars for several quality and sensory parameters. Sindhri exhibited the highest sweetness and strong consumer acceptance, while Palmer achieved the highest overall judgment and purchase intention after tasting. Kent demonstrated superior visual color and firmness attributes, whereas Tommy Atkins showed higher fibrousness and lower overall consumer acceptance. The findings demonstrate that sensory characteristics are strongly associated with consumer perceptions and purchase intentions, underscoring the importance of cultivar-specific quality profiling in sustainable food marketing strategies. Understanding consumer-oriented quality preferences may support more sustainable imported fruit supply chains by improving consumer satisfaction, reducing dissatisfaction-related food waste, and enhancing sustainable consumption patterns in the growing Italian tropical fruit market. Full article

Pixian Doubanjiang (PXDB) is a traditional Chinese fermented condiment whose characteristic aroma and taste are strongly influenced by fermentation conditions. This study aimed to systematically compare the flavor profiles of PXDB produced via traditional open fermentation (TOF) and industrial closed fermentation (ICF), aiming to elucidate the chemical basis of sensory divergence and provide scientific support for industrial process optimization. In this study, PXDB samples were evaluated using sensory evaluation, GC-IMS, ¹H-NMR metabolomics, and multivariate statistical analysis. Sensory evaluation revealed that ICF exhibited a stronger soy sauce-like aroma, alcohol note, and umami intensity, whereas TOF and ICF showed comparable sweetness, sourness, chili-like aroma, and roasted aroma. GC-IMS putatively identified 126 volatile compounds, and multivariate analyses demonstrated a clear separation between the two fermentation modes. Based on combined criteria of VIP > 1, FDR-adjusted p < 0.05, and |fold change| > 2, 35 differential volatile compounds were identified. ICF was characterized by higher levels of esters, particularly ethyl esters, and selected ketones, while TOF showed enrichment of higher alcohols, terpenes, and sulfur compounds. ¹H-NMR analysis identified 54 non-volatile metabolites, of which 16 differed significantly between TOF and ICF, mainly involving amino acids, organic acids, and carbohydrates. Pathway analysis highlighted branched-chain amino acid and glutamate-related metabolism as key contributors to flavor divergence. Correlation analysis further revealed that soy sauce-like aroma and umami perception were strongly associated with amino acid-derived metabolites, esters, sulfur-containing compounds, and branched-chain aldehydes, highlighting the coordinated contribution of volatile and non-volatile compounds to flavor differentiation. Overall, fermentation mode was found to reshape PXDB flavor through coordinated modulation of volatile and non-volatile metabolism, providing experimental insight for improving industrial fermentation quality. Full article

The aim of the study was to evaluate the physicochemical, microbiological, and biochemical quality of commercially available dry-aged beef produced in Poland, with particular emphasis on differences between the crust and the interior of steaks. Fourteen samples (11 rib-eye and 3 sirloin) from different producers were analysed. The colour parameters, pH, water activity, thiobarbituric acid reactive substances, water-holding capacity, basic chemical composition, texture, microbial counts, free amino acids, biogenic amines profiles, and consumer sensory quality were determined. Microbiological analyses covered total plate count, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp., Brochothrix thermosphacta, yeasts and Moulds, as well as the presence of Salmonella spp. and Listeria monocytogenes. Fungal species isolated from selected crust samples were identified using ITS rDNA sequencing. Significant variability among products was observed in colour (L*: 31.1–45.0), pH (5.3–6.7), and water activity (0.92–0.99). Compared with the interior, the crust exhibited higher lipid oxidation (TBARS up to 2.31 mg MDA/kg), higher microbial loads, and greater accumulation of biogenic amines, including tyramine, cadaverine, and putrescine. Rib-eye 6, Rib-eye 7, Rib-eye 8, Rib-eye 10, and Rib-eye 11 showed the highest sensory acceptance. On the crust of selected highly rated steaks filamentous fungi such as Mucor flavus and Thamnidium elegans were identified, which suggests environmental colonisation and potential technological relevance. Full article

Fermented foods are chemically complex systems in which substrate composition, microbial community dynamics, and physicochemical conditions interact to generate thousands of metabolites across diverse chemical classes. Conventional targeted analytical approaches quantify predefined compounds with high precision but operate within a restricted chemical space, systematically excluding emergent features central to product identity, safety, and sensory character. Untargeted metabolomics addresses this limitation by capturing global chemical fingerprints of fermented matrices, enabling discovery-driven investigation across a broad fraction of the metabolome. This review examines the application of untargeted metabolomics across key research areas in fermented food science, including fermentation monitoring, microbial interactions, flavour development, process optimisation, post-fermentation stability, and safety assessment. Across these domains, untargeted approaches reveal system-level metabolic relationships beyond the reach of targeted analyses, while also presenting interpretive challenges. A central limitation is the annotation bottleneck: despite high feature detection rates, only a small fraction of signals are structurally identified, constraining mechanistic interpretation and cross-study comparability. Additional challenges in data processing, statistical validation, and interlaboratory reproducibility further limit data interpretation. Addressing these constraints through improved spectral libraries, standardised workflows, and integration with complementary omics is essential for advancing untargeted metabolomics towards robust knowledge generation in fermented food systems. Full article

Shoot density is a key viticultural factor modulating canopy microclimate, berry composition, and wine quality, although yield–quality relationships are strongly influenced by environmental conditions. Saignée, a winemaking technique involving partial juice removal prior to fermentation, increases the skin-to-juice ratio and may enhance phenolic extraction. This study assessed the combined effects of shoot density (33 [T1], 20 [T2], and 15 [T3] shoots/m) and saignée (20% vs. control) on yield, grape composition, and wine chemical and sensory properties in Malbec across two vintages (2021–2022). At harvest, the pruning weight, yield components, general maturity parameters, and phenolic composition were measured. The wines were analysed for their phenolic and elemental composition, polysaccharides and volatile compounds, colour, and sensory attributes. T1 exhibited the highest yields and vegetative imbalance, whereas T2 and T3 achieved optimal Ravaz indices. The general grape maturity parameters were unaffected; however, T3 had increased berry phenolic content in 2022. T2 and T3 had enhanced wine tannins, total phenols, and polymeric pigments, particularly in 2022. Saignée increased the pH, potassium, total phenols, tannins, and acylated anthocyanins. Targeting yields near 4 kg/vine (≈10,500 kg/ha) improved vine balance and phenolic composition, although the responses were strongly modulated by interannual variability. Full article

The demand for reliable, rapid, and low-cost tools for quality control analysis has driven the development and application of different instrumental approaches in the wine industry. Thus, this review aims to gather and discuss the most relevant analytical methodologies reported in the literature, with emphasis on spectroscopic, chromatographic, electroanalytical, and sensor-based techniques, including electronic noses and tongues, as well as the integration of these techniques with chemometric tools. The studied methods demonstrate, in varying levels of precision, the potential for determining chemical composition, detecting contaminants and adulterations, evaluating attributes related to sensory quality, and monitoring fermentation and aging processes. Advances in non-destructive methods with high analytical throughput are highlighted, as these approaches have gained relevance due to their applicability in routine analyses which is desired for process control. Despite the progress observed, challenges related to sensitivity, selectivity, matrix effects, and method standardization still persist, limiting their industrial implementation. Finally, this review identifies research gaps, therefore pointing to perspectives for the development of standardization routines for the different methodologies, and the integration of analytical methods in the decision-making framework of the winemaking industry. Full article

Fresh fish fillets are highly perishable even under refrigerated conditions due to psychrotrophic microbial growth, enzymatic activity, and lipid oxidation. This study evaluated the individual and combined effects of chitosan edible coating and vacuum packaging on the quality and shelf life of Pangasianodon hypophthalmus fillets stored at 4 ± 1 °C for 15 days. Four treatments were applied: uncoated aerobic (U-A), uncoated vacuum (U-V), chitosan-coated aerobic (Ch-A), and chitosan-coated vacuum (Ch-V). Quality changes were assessed through chemical, physical, microbiological, and sensory analyses. Total volatile base nitrogen (TVB-N) increased rapidly in U-A (3.5–22.4 mg N/100 g), whereas lower values were observed in Ch-V (13.3 mg N/100 g). Peroxide value (PV) increased to 1.43 meq O₂/kg fat in U-A but remained lowest in Ch-V (0.77 meq O₂/kg fat). Total plate count (TPC) exceeded the acceptability limit in U-A by day 15, while Ch-V remained within safe limits (6.03 log CFU/g). Coated treatments maintained more stable pH, and chitosan coating reduced moisture loss under aerobic storage. Sensory quality declined rapidly in U-A but was best preserved in Ch-V. The combined application of chitosan coating and vacuum packaging exhibited a clear synergistic effect, extending the refrigerated shelf life of fillets to at least 15 days compared with 9–12 days in uncoated samples. This approach represents an effective and eco-friendly strategy for maintaining the quality and safety of fresh fish products. Full article

Milk is a globally important food valued for its nutritional content and accessibility, with extended-shelf-life products such as ultra-high-temperature (UHT) milk increasing market reach but often altering flavour and impacting consumer acceptance. Despite the central role of aroma in determining flavour, analytical approaches in dairy research are frequently applied in isolation, limiting mechanistic insight into how processing-driven changes in volatile compounds influence sensory perception. This review critically examines analytical strategies for characterising aroma in bovine drinking milk, with emphasis on sample preparation, volatile extraction, chromatographic profiling, and sensory methodologies. Across the literature, inconsistent experimental design, limited consideration of aroma-active compounds, and the separation of chemical and sensory analyses emerge as key constraints. Evidence indicates that no single analytical approach is universally optimal, with method performance dependent on matrix composition and analytical objectives; however, multidimensional chromatography and integrated sensory–instrumental approaches provide clear advantages for resolving complex flavour systems. This review highlights the need for standardised, matrix-appropriate methodologies and demonstrates that improved integration of chemical and sensory data is essential for advancing mechanistic, consumer-relevant flavour characterisation in milk. Full article

Background/Objectives: The Chinese porcupine (Hystrix hodgsoni) is a distinctive rodent species characterized by specialized ecological adaptations and sensory traits; however, genomic resources for this species have remained limited. This study aims to provide a reliable reference for comparative and evolutionary analyses by constructing a high-quality genome. Methods: We generated a chromosome-level genome assembly of the Chinese porcupine using long-read sequencing combined with chromatin conformation-based scaffolding, followed by comprehensive structural and functional annotation. Comparative genomic analyses across representative mammals and functional enrichment analyses were conducted to investigate lineage-specific gene family dynamics. Results: The assembled genome shows high contiguity and completeness. Comparative analyses revealed a substantial number of gene families significantly expanded along the porcupine lineage. Functional enrichment demonstrated strong overrepresentation of olfactory-related processes, including olfactory receptor activity, odorant binding, and detection of chemical stimuli. Additionally, several expanded families were associated with epidermal differentiation, keratinization, and skin development. Conclusions: Gene family expansions in the Chinese porcupine are biased toward sensory perception and epidermal functions, suggesting potential genetic bases for its enhanced environmental sensing and integumentary specialization. This assembly provides an important genomic resource for porcupine research and new insights into the molecular mechanisms underlying sensory and skin-related adaptations in rodents. Full article

The sensory perception of wine arises from dynamic interactions processed through two complementary pathways: orthonasal, via inhalation through the nasal cavity, and retronasal, occurring during consumption as compounds are released in the oral cavity and integrated with taste and tactile sensations. Although closures are known to affect oxidative–reductive balance during bottle storage, their impact on orthonasal and retronasal perception remains largely unexplored. To address this gap, a blend red wine from Burgenland, Austria, sealed with Natural Cork, Microagglomerated cork, and Screw Cap closures, was evaluated after 30 months of in-bottle storage. Analyses of physicochemical parameters and phenolic and volatile composition were combined with oxireduction sensory evaluation by a trained panel. Wine sealed with Natural Cork presented a more balanced and complex aroma profile, while wine sealed with a Screw Cap promoted reductive defaults associated with sulfur compounds. Wine sealed with Microagglomerated cork exhibited an intermediate behavior, with phenolic composition positioned between that with Natural Cork and a Screw Cap, and volatile profile showing, with the exception of sulfur compounds, a greater similarity to that with a Screw Cap. Notably, ortho- and retronasal oxireductive scores co-varied, driven by multiple volatile families, and are aligned with oxidation and/or reduction volatile marker content. These findings highlight the role of closure type in modulating both chemical composition and sensory perception, demonstrating that wine–closure pairing can be strategically used to guide the evolution of a wine’s identity during medium-term storage. Full article

Forsythia suspensa flowers are a promising raw material for herbal infusions, but the effects of drying on their flavor and chemical composition remain unclear. Four drying methods, freeze-drying (FD), indoor shade drying (ID), sun drying (SD), and hot-air drying (HAD), were evaluated using an electronic nose, an electronic tongue, HS-GC-MS, LC-MS, sensory evaluation, and correlation analyses. Significant differences in aroma, taste, and overall acceptability scores were observed between drying treatments. HAD samples showed stronger sweetness, bitterness, and umami responses, whereas FD samples showed higher W1W (mainly responsive to terpenes) and W2W (mainly responsive to aromatic compounds) sensor responses. In total, 72 volatile and 148 non-volatile compounds were identified. Aldehydes were the main volatile class, showing the highest relative abundance in SD, whereas terpenes were highest in HAD. OAV analysis revealed 38 volatile compounds with OAV > 1, with nonanal as the major contributor in all groups. LC–MS screened 62 differential non-volatile compounds across the four drying treatments. Pairwise comparisons with FD showed 46 differential compounds, with HAD showing the most distinct changes. Overall, the flavor differences across drying treatments were closely associated with changes in volatile and non-volatile compounds, and HAD showed better potential for standardized processing. Full article

Drying is a critical stage in the postharvest chain, shaping product stability, quality, and economic value. Freshly harvested beans contain high moisture, and inadequate drying can lead to microbial growth, physical deterioration, and loss of key sensory attributes. In recent decades, diverse technologies have been developed to enhance drying efficiency while preserving flavor, improving consistency, and reducing environmental impacts. This review adopts a systematic and comparative approach, synthesizing peer-reviewed literature on conventional practices, advanced solar dryers, mechanical systems, hybrid configurations, and emerging techniques such as microwave, infrared, and desiccant-assisted drying. Emphasis is placed on heat and mass transfer mechanisms, the influence of environmental and operational parameters, and the role of varietal and processing differences. Comparative analyses reveal trade-offs between energy consumption, drying kinetics, and impacts on physical and chemical quality. Sustainability aspects are also examined, including energy use, carbon footprint, water consumption, and scalability for smallholders. Finally, key research gaps are identified, particularly in multiscale modeling, real-time monitoring, and integration with renewable energy and smart control systems. The review highlights pathways for achieving greater consistency, lower environmental burdens, and stronger value chains in producing regions worldwide. Full article

This study evaluated the effect of inulin addition and storage time on the chemical composition, fatty acid profile, mineral content, volatile compounds, and sensory properties of fermented milk drinks produced from cow’s milk with different fat contents (2% and 4%) using the probiotic strain Bifidobacterium animalis subsp. lactis BB-12. Four drink variants were produced: control drinks and drinks supplemented with 2% inulin. Analyses were conducted over 21-day refrigerated storage. The results showed that fat standardization led to significant differences in fat content, whereas protein levels remained relatively stable across samples. The addition of inulin significantly increased dry matter content and improved texture-related sensory attributes, including viscosity, creaminess, and smoothness. GC–IMS analysis revealed that fermentation and storage led to a progressive increase in the contents of volatile compounds, including esters, alcohols, and ketones, with the most complex aroma profile observed after 14 days. Samples with the higher fat content and inulin addition exhibited a greater diversity and intensity of volatile compounds compared to the control drinks. In turn, storage time influenced fatty acid composition, including CLA content, and caused fluctuations in mineral concentrations. Additionally, inulin addition and a higher fat content positively affected the survival of Bifidobacterium animalis subsp. lactis BB-12 during storage. The results indicate that the combined application of inulin and an increased fat content enhances the functional and sensory quality of fermented milk drinks, demonstrating the potential of synbiotic formulations in dairy product development. Full article

Understanding how chemical composition, phenolic profile, volatile compounds and sensory attributes evolve during wine aging is essential for optimizing quality in premium red wines. This study investigated four consecutive vintages (2017–2020) of Xinomavro red wine (PDO Amyndeo), each produced under identical viticultural and enological conditions and aged for either 12 or 24 months in French oak barrels. Comprehensive chemical, phenolic, colorimetric and volatile analyses were combined with sensory evaluation and multivariate statistics to elucidate vintage- and aging-driven differences. Wines aged for 24 months exhibited higher phenolic richness and antioxidant capacity, with the 2020–24 m sample showing the highest total polyphenols (4230 mg GAE/L) and FRAP values. Sensory analysis revealed clear differentiation among vintages, with younger wines expressing red fruit and tomato leaf aromas, while older vintages displayed dried fruit, caramel, spice and oak-derived notes. PCA demonstrated that PC1 captured phenolic and antioxidant variation, PC2 reflected chromatic intensity and residual sugars, and PC3 represented spicy/vegetal and acidity-related attributes. Multivariate correlation analysis confirmed strong associations between phenolic indices, volatile compounds, and sensory descriptors. Overall, the integration of chemical fingerprinting, volatile profiling and sensory evaluation provides valuable insights into how vintage and barrel aging shape the complexity and quality of Xinomavro wines. Full article

Climate warming in Mediterranean vineyards accelerates grape ripening and increases the incidence of sunburn and berry shriveling, leading to imbalances in grape composition and wine quality. This study evaluated the combined effects of a non-positioned training system (asymmetric sprawl) and foliar application of kaolin particle film on vine microclimate, agronomic performance and wine aroma profile in a Syrah cv. vineyard under warm conditions. Vine canopy temperature was monitored by UAV thermography at veraison and harvest, while grape damage, yield components and vegetative balance were assessed at harvest. Wines obtained from each treatment were analysed for chemical composition, volatile compounds and sensory attributes. Kaolin application significantly reduced canopy temperature, particularly under water-limited conditions at veraison (up to 1.9 °C), and the combination with sprawl training decreased the proportion of sunburnt and shrivelled clusters. These microclimatic modifications were associated with higher ethanol content, improved colour intensity and increased total polyphenol index in wines. The combined strategy also enhanced the concentration of key aroma compounds, especially terpenes and fruity esters, resulting in higher values of citrus, floral and fruity aromatic series. Sensory evaluation confirmed a better overall appreciation of wines produced from vines managed with both practices. Overall, the integration of canopy architecture modification and reflective particle film represents an effective strategy to mitigate heat stress effects in warm viticultural regions, improving grape physiological performance and contributing to the preservation of wine aromatic quality under climate change scenarios. Full article