Search Results (2,968)

Pineapple glutinous rice wine is a popular fermented beverage, yet its flavor and quality remain highly affected by yeast strains. This study aimed to explore the effects of four commercial yeasts, namely La Raffinée (Ra), La Bayanus (Ba), La Délicieuse (De), and Angel wine yeast (AWY), on the quality of pineapple glutinous rice wine. Fermentation indices including Brix and alcohol content were dynamically monitored, while final wine samples were analyzed for color difference, sensory quality and aroma components by gas chromatography–ion mobility spectrometry (GC-IMS). Results showed that all yeasts had optimal fermentation efficiency, sugar-to-alcohol conversion, physicochemical properties and sensory quality at an addition level of 0.2 g/L. The 0.2 g/L De group achieved the optimal overall quality with an alcohol content of 10.01% vol, the highest ester content (22.55%) and the lowest acid content (12.18%), presenting a balanced flavor, prominent pineapple aroma and refreshing taste. In contrast, Ba led to higher acidity and Angel wine yeast contributed to greater sweetness. Overall, 0.2 g/L De yeast effectively coordinated pineapple aroma and glutinous rice wine characteristics, providing a practical reference for optimizing the production and quality improvement of pineapple glutinous rice wine. Full article

Honeybee brood is a nutrient-rich food source containing natural umami-active compounds, such as glutamic acid, aspartic acid, and 5′-nucleotides, which are responsible for its characteristic umami taste. This study aimed to optimize drying conditions to enhance the umami composition and sensory properties of honeybee brood umami powder (HBb-UP). A factorial design was employed to evaluate the effects of drying temperature and time on umami-related amino acids, 5′-nucleotides, and equivalent umami concentration (EUC). Drying temperature and time significantly influenced the formation of umami compounds, with the optimized drying condition (65 °C for 3 h) promoting higher umami composition and improved sensory attributes of HBb-UP. Volatile flavor analysis using GC–MS and an electronic nose revealed a diverse range of aroma compounds contributing to the overall flavor profile. Descriptive sensory evaluation and electronic tongue analysis indicated that umami and saltiness were the dominant taste attributes, accompanied by mild seasoning and fishy notes associated with interactions between amino acids and nucleotides. Principal component analysis demonstrated positive correlations among umami-related amino acids, nucleotides, EUC, and sensory attributes, confirming their combined contribution to taste perception. These findings highlight the potential of optimized HBb-UP as a natural flavor enhancer and functional ingredient for use in sustainable food systems. Full article

Bio-based coatings enriched with essential oils (EOs) represent a promising alternative to synthetic preservatives to extend strawberries’ shelf-life. This study evaluated the effects of chitosan (CHT) formulations containing three selected EOs (Illicium verum, Citrus sinensis, and Citrus limon) on the volatile profile, sensory quality, and antifungal activity of strawberry fruits. Volatile emissions were characterized by Headspace Solid Phase Micro-Extraction/Gas Chromatography-Mass Spectrometry, while sensory properties were assessed using Quantitative Descriptive Analysis. Antifungal activity was evaluated both in vitro and in vivo against Botrytis cinerea. Chitosan alone slightly modified the volatile profile, while EO-enriched coatings induced marked and concentration-dependent changes, reflecting the chemical composition of the incorporated EOs. Among the tested formulations, CHT combined with 1% C. sinensis EO provided the best balance between preservation of the characteristic strawberry aroma and overall sensory acceptance. In vitro assays showed that EO volatiles, particularly from C. sinensis and I. verum, significantly inhibited fungal growth, while diffusible compounds were less effective. In vivo, EO-containing coatings reduced disease incidence and severity by approximately 50%. These findings highlight the potential of CHT–EO coatings as sustainable options for postharvest preservation, although optimization of EO type and concentration is crucial to balance sensory quality and antimicrobial efficacy. Full article

This study evaluates regulated deficit irrigation (IR) and post-harvest dehydration (DH) as complementary strategies to mitigate extreme thermal stress on the red grape variety Avgoustiatis during the hot 2024 vintage. Analysis of the berries reveals that while IR significantly expanded vine productivity to 2.75 kg/vine compared to 1.32 kg/vine recorded in control vines (CO), it successfully maintained berry weight (240 g). Conversely, DH induced controlled water loss, reducing berry weight to 93 g and concentrating must sugars to 27.3 ^°Brix, relative to the 23.2 ^°Brix observed in IR. Crucially, both IR and DH prevented the thermal degradation of total acidity (6.73 g/L and 7.25 g/L respectively) which caused by heat stress in CO samples (6.21 g/L). In the finished wines, both practices increased colour intensity by lowering anthocyanin extractability. However, chemical profiling clearly differentiated the treatments with DH maximized skin tannins (164.7 mg/L), yielding highly structured, astringent wines characterized by plum aromas driven by elevated nerol content (492.91 μg/L). Conversely, IR wines presented a more complex volatile profile, boosting fruity and floral notes. In conclusion, as irrigation becomes increasingly restricted by water scarcity under climate change, post-harvest dehydration offers an effective alternative for producing premium, structurally dense red wines. Full article

Understanding the early life history of the endangered largemouth bronze gudgeon (C. guichenoti) is crucial for optimizing artificial rearing and conservation strategies. To provide a unified scientific basis for these efforts, this study characterized the ontogeny of C. guichenoti larvae from hatching to 30 days post-hatch (dph) by integrating analyses of allometric growth, digestive histology, and enzyme activities. Morphometric analysis revealed that total length increased exponentially with age. Positive allometric growth was observed in swimming organs (pectoral, dorsal, and caudal fins) and eye diameter, indicating a priority in developing locomotion and sensory capabilities for survival in lotic environments. Histological examination showed that the digestive tract became patent by 4 dph, and functional structures were established by 5 dph, coinciding with yolk sac absorption and the initiation of exogenous feeding. The digestive system reached near-adult maturity by 20 dph. Enzyme activity profiles showed that trypsin activity increased continuously, peaking at 30 dph, while amylase and alkaline phosphatase peaked at 20 dph. Lipase activity remained low until a slight increase at 30 dph. These results indicate that C. guichenoti larvae adopt a “locomotion-first” strategy, with the digestive system becoming functional at 5 dph and maturing by 20 dph. These findings collectively define the critical windows for artificial propagation, specifically guiding the timing of initial feeding and feed formulation. Full article

Mass spectrometry-based lipidomics has created new opportunities to investigate the role of lipids in coffee quality formation and stability across the production chain. Coffee lipids contribute to flavor precursor formation, aroma release, mouthfeel, and storage behavior, but their molecular remodeling during maturation, processing, roasting, and storage remains insufficiently integrated. This review summarizes recent progress in lipidomics methodologies relevant to coffee research, with emphasis on sample preparation, mass spectrometry platforms, data analysis, and the strengths and limitations of current lipid annotation strategies. It further examines how lipid profiles change during bean maturation, how they differ among coffee species and varieties, and how they are reshaped by postharvest processing, roasting, and storage. However, it is important to note that most of these associations are currently correlational rather than causal; direct evidence linking specific lipid species to particular sensory attributes remains limited. Existing studies suggest that lipid composition, rather than total lipid content alone, is more informative for understanding coffee quality differences and for identifying candidate markers associated with origin, processing method, roasting degree, and storage conditions. In particular, alterations in glycerolipids, glycerophospholipids, fatty acids, diterpenes, and other minor lipid constituents are increasingly associated with lipid oxidation, thermal degradation, and flavor-related transformations in coffee. However, current evidence is still limited by incomplete structural annotation, isomeric ambiguity, platform dependence, and the frequent gap between statistical discrimination and mechanistic validation. Future work integrating high-resolution mass spectrometry, ion mobility, targeted quantification, stable isotope tracing, sensory analysis, and multi-omics approaches will be essential to improve marker reliability and to clarify the functional roles of coffee lipids. Overall, lipidomics provides a promising framework for linking molecular composition with coffee quality control, traceability, and process optimization, although substantial work is still needed to establish mechanistic links to flavor formation. Full article

Metabolic dysfunction-associated steatotic liver disease (MASLD) affects 25–30% of adults globally. Dietary sugar reduction is one of the key therapeutic targets, but elimination of sugar-sweetened foods may compromise adherence to calorie-restricted diets. Brazzein, a natural sweet protein that is 500–2000 times sweeter than sucrose, offers a promising substitute, yet clinical data in patients with MASLD are lacking. In a double-blind, randomized, two-period crossover trial, 103 adults with MASLD tasted iso-sweet vanilla ice cream sweetened with either brazzein or sucrose on two consecutive days. Overall impression and sensory attributes (appearance, color, aroma, taste, and texture) were rated on 5-point hedonic scales, and the percentage of the 100 g portion consumed was recorded. Brazzein-sweetened ice cream met the prespecified criteria for both non-inferiority and equivalence versus sucrose for overall impression. Top-2 box acceptance (ratings ≥ 4) was extremely high and nearly identical (96.1% for brazzein and 98.1% for sucrose). Mean consumption exceeded 98% of the portion for both products, with no significant difference between sweeteners. Secondary sensory ratings were closely similar, and multivariate analyses indicated highly overlapping sensory profiles. Exploratory subgroup analyses suggested consistent findings across most demographic and clinical characteristics, although participants with advanced liver fibrosis (LSM ≥ 9.6 kPa) showed numerically higher ratings for sucrose. In exploratory analyses, liver stiffness was associated with slightly lower intake at higher stiffness values. This study provides the first evidence that brazzein-sweetened ice cream maintains short-term sensory acceptability comparable to a conventional sucrose-sweetened product in adults with MASLD. These findings support further development and evaluation of brazzein-containing sugar-reduced foods, including repeated-exposure sensory studies and separate metabolic investigations. Full article

The use of insect-based protein sources in aquaculture is gaining increasing attention with Hermetia illucens (black soldier fly, BSF) larvae meal representing a promising substitute to fishmeal (FM). This study evaluated the effect of partial dietary inclusion of BSF meal (BSF0, BSF2.5, BSF5, BSF10%) on the volatilome of rainbow trout (Oncorhynchus mykiss) fillets, before and after cooking, using gas chromatography–mass spectrometry (GC–MS) and a metal oxide sensor-(MOX)-based device. Fish were fed diets with increasing BSF inclusion, and both raw and cooked fillets were analyzed to assess changes in volatile organic compounds (VOCs). GC–MS enabled the identification and semi-quantitative analysis of VOC classes, while MOX sensor responses were processed using Linear Discriminant Analysis (LDA) to assess discrimination among dietary treatments. Results showed that BSF inclusion influenced the volatile profile, with clearer separation at higher inclusion levels (BSF5–BSF10%), especially in cooked fillets. Thermal processing enhanced these differences. GC–MS analysis revealed a reduction in aldehydes and ketones and an increase in carboxylic acids with higher BSF inclusion. Key compounds such as hexanal and heptanal decreased, indicating changes in lipid-derived volatile pathways. Overall, the integration of GC–MS and MOX sensors proved effective in detecting diet-induced changes, supporting their application as effective and reliable tools for quality assessment in aquaculture products, with potential implications for sensory quality that should be further confirmed through dedicated sensory studies. Full article

Caryocar coriaceum Wittm. (Caryocaraceae) is a native Brazilian species predominantly distributed in Cerrado areas and transitional regions with the Caatinga in Northeastern Brazil, whose fruits exhibit significant nutritional, technological, and biofunctional potential. This review systematizes and critically analyzes the available scientific evidence regarding the fixed oil extracted from its fruits, addressing extraction methods, chemical composition, physicochemical parameters, nutritional value, technological applications, and the main bioactivities described in experimental models. Chromatographic and bromatological studies demonstrate that the oil presents a lipid profile characterized by the predominance of monounsaturated and saturated fatty acids, especially oleic acid and palmitic acid, in addition to the presence of carotenoids, phenolic compounds, and other bioactive lipophilic constituents. Available preclinical evidence indicates antioxidant, anti-inflammatory, wound-healing, gastroprotective, respiratory, anticonvulsant, and microbial resistance-modulating properties, suggesting potential applications in the food, pharmaceutical, cosmetic, and biotechnological fields. From the perspective of Food Science, the oil demonstrates characteristics compatible with lipid matrices of functional interest, although aspects related to oxidative stability, compositional standardization, sensory acceptability, and industrial scale-up remain insufficiently explored. Additionally, important limitations persist regarding the scarcity of systematic toxicological studies, the absence of clinical trials in humans, and the limited elucidation of the molecular mechanisms involved in the observed bioactivities. Although C. coriaceum presents promising biotechnological potential, its translational application still depends on further multidisciplinary studies integrating chemical standardization, toxicological safety, and technological development. Full article

This study investigated the development of functional ciders through lychee–pineapple co-fermentation as a strategy for juice matrix optimization. Five formulations were evaluated, ranging from 100% pineapple juice to 100% lychee juice, using Saccharomyces cerevisiae EC-1118. Fermentation kinetics were monitored by cumulative CO₂ mass loss, while total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacities (DPPH and ABTS), sensory attributes, and multivariate analyses were evaluated. Lychee incorporation significantly enriched the functional profile, increasing TPC, TFC, DPPH, and ABTS by up to 49%, 117%, 69%, and 82%, respectively, compared to 100% pineapple juice. Although the lychee-rich matrix extended the fermentation lag phase, this effect was mitigated through co-fermentation. Fermentation further enhanced bioactive properties, with final ciders showing increases of up to 14% (TPC), 17% (TFC), 38% (DPPH), and 16% (ABTS) relative to their corresponding juices. Multivariate profiling differentiated lychee-dominant ciders by high bioactive density and floral notes, whereas pineapple-dominant ciders exhibited higher acidity and clarity. In conclusion, lychee–pineapple co-fermentation effectively optimizes fermentation performance, bioactive enrichment, and sensory quality without exogenous acidification. Full article

Red deer meat represents a sustainable and nutritious alternative to conventional meats, owing to its favourable nutritional profile, and extensive farming practices. The post-rut period is a physiologically demanding phase, particularly for stags, due to energy depletion associated with the mating season. This study evaluated the effects of feed supplementation during the post-rut period on physicochemical, technological and sensory properties of meat from farmed red deer. Meat samples from 22 farmed red deer (11 hinds and 11 stags) were collected from two supplemented groups (n = 8 each; 4 male + 4 female) and a control group (n = 6; 3 male + 3 female). The longissimus thoracis et lumborum (LTL) and semimembranosus (SM) muscles were analysed. Supplementation was applied for 60 days during the post-rut period and consisted of protein-rich and phytogenic feed mixtures containing alfalfa, oat protein, herbs and plant-based additives. Muscle type, sex and supplementation significantly affected meat quality (p ≤ 0.05). After ageing, pH values were lower in stags than in hinds, particularly in control and group II animals (5.43 vs. 5.55, p < 0.05), whereas supplemented group I showed greater pH stability. Shear force values were influenced by muscle type × feeding group interaction, with the lowest values observed in SM muscle from group II (15.94 N). Protein content was significantly affected by supplementation, sex and muscle type (p < 0.01), with the highest values generally observed in supplemented stags, particularly in the LTL muscle. Supplemented groups also exhibited more favourable selected sensory attributes, including lower livery flavour intensity and reduced hardness scores (p ≤ 0.05), although overall sensory quality did not differ significantly between groups. These findings suggest that targeted feed supplementation during the post-rut period may influence selected physicochemical, technological and sensory traits of venison, with some responses being more pronounced in stags. Full article

Fruity natural flavors are widely used in food, cosmetics, and tobacco products, and their flavor profiles directly affect the sensory quality of the final products. However, the volatile organic compound systems in these flavors are highly complex, and severe co-elution among volatile components makes effective component resolution a persistent analytical challenge. In this study, comprehensive two-dimensional gas chromatography–olfactometry–time-of-flight mass spectrometry (GC×GC-O-TOF-MS) was employed to separate and identify volatile odor compounds in three natural fruit flavor extracts: plum, jujube, and grape. A total of 113, 103, and 85 volatile odor compounds were identified from the plum, jujube, and grape extracts, respectively. By progressively adjusting the split ratio, aroma extract dilution analysis was performed, leading to the screening of 14, 11, and 32 aroma-active compounds from the three extracts, respectively. Compounds with high flavor dilution factors were subjected to quantitative analysis, and their odor activity values were calculated. Subsequently, omission and recombination experiments were conducted to confirm the key aroma-active compounds in each extract. The results showed that octanal was a key aroma compound shared by the plum and jujube extracts, while ethyl cinnamate was common to both the plum and grape extracts. Through a molecular sensory science approach and utilizing GC×GC-O-TOF-MS chromatographic separation technology, this study provides a reliable analytical platform for aroma characterization in complex samples. It also establishes a critical theoretical and data foundation for precisely identifying key aroma-active components and implementing targeted aroma modulation to enhance the natural flavor quality of fruits. Full article

The present study investigates the effect of whey powder incorporation on the nutritional composition, structural characteristics, and functional properties of rice flour-based gluten-free systems. Composite flours and biscuits were formulated by substituting rice flour with 5%, 10%, and 15% whey powder. Proximate composition, mineral profile, and structural modifications were evaluated using standard analytical methods, complemented by Fourier Transform Infrared Spectroscopy (FTIR) and Small-Angle X-ray Scattering (SAXS). The results showed that whey addition significantly improved the protein content of both flours and biscuits, increasing from 8.45% in the control to 15.06% at the highest enrichment level. Whey powder showed elevated phosphorus (912 mg/kg), sodium (434.65 mg/kg), and calcium (526.49 mg/kg) contents compared to rice flour. Consequently, mineral levels increased progressively in the composite flours, with phosphorus rising from 528 mg/kg to 647 mg/kg, sodium from 105.66 mg/kg to 132.81 mg/kg, and calcium from 102.15 mg/kg to 137.33 mg/kg as the whey incorporation level increased. Iron content showed minor variations among the gluten-free biscuit formulations (76.01–95.16 mg/kg). Whey incorporation led to a progressive increase in copper content, from 8.91 mg/kg in the control biscuits to 15.50 mg/kg, while zinc levels decreased from 27.47 mg/kg to 18.47 mg/kg with increasing whey addition. FTIR analysis revealed clear structural changes associated with whey addition, including the progressive intensification of amide I and II bands and a reduction in starch-specific signals, confirming the incorporation of whey proteins into the starch matrix and the formation of protein–starch interactions. These findings were supported by SAXS analysis, which indicated modifications in the internal structural organization of the systems. Sensory evaluation indicated good overall acceptability of the fortified biscuits at moderate whey incorporation levels, while higher whey addition slightly reduced taste scores due to the characteristic salty flavor associated with acid whey. Overall, the study demonstrates that whey powder is an effective functional ingredient for enhancing the nutritional and structural properties of gluten-free products. However, achieving an optimal balance between improved nutritional quality, technological performance, and mineral composition remains essential for the development of high-quality gluten-free formulations. Full article

Geisha coffee (Coffea arabica L. cv. Geisha) is internationally recognized for its exceptional sensory quality; however, its functional properties and bioactive composition remain insufficiently explored. This study evaluated the phytochemical profile, antioxidant capacity, vascular bioactivity, and toxicological safety of an aqueous extract of roasted Geisha coffee (AErGC) from the Chiriquí highlands, Panama. The chemical composition was determined using HPLC-PDA. Antioxidant activity was assessed using DPPH, ABTS, and lipid peroxidation assays. Vascular effects were studied in rat aortic rings, and safety was evaluated through Artemia salina and a single-dose acute oral toxicity model in rats (OECD 423). Chemical characterization was performed by HPLC-PDA, revealing notably elevated levels of caffeine (69.5 ± 6.4 mg/g) and 5-O-caffeoylquinic acid (74.5 ± 6.9 mg/g). The extract exhibited strong free radical scavenging capacity, with an IC₅₀ value of 14.7 ± 4.9 µg/mL in the DPPH assay, and inhibited lipid peroxidation by 72.71 ± 1.63% at 15.6 µg/mL. In endothelium-intact rings, AErGC induced a concentration-dependent vasorelaxant effect, reaching a maximum relaxation of 70.84 ± 2.9%. Toxicological results showed an LC₅₀ > 1000 µg/mL in A. salina and an oral LD₅₀ > 2000 mg/kg, classifying the extract as Category 5 (low toxicity). These findings highlight Panamanian Geisha coffee as a promising functional beverage with antioxidant and vascular protective properties, supporting its potential as a nutraceutical. Full article

Background: Inhibitory processes in the nervous system are traditionally conceptualized as suppressive mechanisms; however, their fundamental role is the refinement and optimization of sensory information. In nociception, this function is mediated by the descending pain inhibitory system (DPIS), which modulates nociceptive transmission at multiple hierarchical levels. Biological sex and gender-related factors significantly influence these inhibitory pathways, yet they are often overlooked in clinical frameworks. Methods: A narrative review was conducted using PubMed, MEDLINE, and Scopus databases, focusing on studies published between 2010 and 2025. Search terms included “descending pain inhibitory system,” “nociplastic pain,” “aging,” “sex differences,” “gender,” and “gut–brain axis.” Approximately 30 key references were synthesized. Results: The DPIS enhances the precision of nociceptive signals through mechanisms analogous to lateral inhibition. In chronic and nociplastic pain, this refinement process is impaired, leading to “sensory blurring.” Aging exacerbates these changes through neurochemical depletion and neuroinflammation. Crucially, this decline follows sex-specific trajectories; estrogen depletion in post-menopausal females accelerates the loss of monoaminergic inhibitory reserves, while gender-related sociocultural stressors can further disrupt top-down executive control. Additionally, alterations in the gut–brain axis signaling—modulated by sex-specific gut microbiota profiles—further disrupt inhibitory control. Conclusions: Chronic pain may be conceptualized as a disorder of sensory refinement rather than excessive nociceptive input. Inclusion of sex and gender as biological variables is essential for precision pain management. Therapeutic strategies should focus on restoring inhibitory precision through both central and systemic approaches, tailored to the patient’s hormonal and physiological profile. Full article