Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions.

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

Proof of Concept for Cell Culture-Based Coffee.

The global coffee production is facing serious challenges including land use, climate change, and sustainability while demand is rising. Cellular agriculture is 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 and roasting was adapted for bioreactor-grown coffee cells to generate a coffee-like aroma and flavor.

Factors explaining individual differences in the oral perception of capsaicin, l-menthol, and aluminum ammonium sulfate.

This research focused on the oral perception of naturally occurring chemical food compounds that are used in the pharma and food industries due to their pharmacological properties. They stimulate chemically sensitive receptors of the somatosensory system and are also chemesthetic compounds. Capsaicin is a naturally occurring alkaloid activating pungency perception.

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain.

Unlabelled: The so-called "craft beer revolution" has increased the demand for new styles of beers, often with new ingredients like flavour extracts. In recent years, synthetic biology has realized the production of a plethora of plant secondary metabolites in microbial hosts, which could provide an alternative source for these compounds. In this study, we selected a in situ flavour production approach for grape flavour addition.

Comparison of Commercial Fish Proteins' Chemical and Sensory Properties for Human Consumption.

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, and undervalued fish species for human consumption. Turning them into protein powder is a sustainable and marketable way to add value. However, more knowledge of the chemical and sensory properties of commercial fish proteins is needed to identify the challenges in developing fish derivatives.

Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception.

With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.

The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives.

Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the search for wheat flour alternatives. To extend the use of sorghum, cowpea, and cassava flours toward bread production, it is vital that the sensory properties of these flours are better understood.

The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity.

Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic perception.

Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation.

A number of fungal isolates were recently obtained from a survey of the microbiota of multiple breweries and brewery products. Here, we sought to explore whether any of these brewery contaminants could be repurposed for beneficial use in beer fermentations, with particular focus on low-alcohol beer. There were 56 yeast strains first screened for the utilization of different carbon sources, ability to ferment brewer's wort, and formation of desirable aroma compounds.

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking.

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

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms.

Current information on the links between the chemistry and hedonic liking of edible mushrooms is scarce. In this study, 84 consumers evaluated the appearance, odor, taste, texture and overall liking of samples of Nordic edible wild mushroom species. Subsequently, multivariate models on the effects of non-volatile compounds, odor-contributing volatile compounds, sensory attributes and hedonic likings were created.

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID.

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

Individual Differences in the Perception of Color Solutions.

The color of food is important for flavor perception and food selection. The aim of the present study was to evaluate the visual color perception of liquid samples among Finnish adult consumers by their background variables. Participants ( = 205) ranked six different colored solutions just by looking according to four attributes: from most to least pleasant, healthy, sweet and sour.

Sensory properties of Nordic edible mushrooms.

Edible mushrooms are a global food with a history of consumption spanning several millennia. However, studies utilizing modern sensory methods on mushrooms are still scarce. In this study, the sensory properties of Nordic edible mushrooms were analyzed by two methods.

Free amino acids and 5'-nucleotides in Finnish forest mushrooms.

Edible mushrooms are valued because of their umami taste and good nutritional values. Free amino acids, 5'-nucleotides and nucleosides were analyzed from four Nordic forest mushroom species (Lactarius camphoratus, Boletus edulis, Cantharellus cibarius, Craterellus tubaeformis) using high precision liquid chromatography analysis. To our knowledge, these taste components were studied for the first time from Craterellus tubaeformis and Lactarius camphoratus.

In situ quantitative H nuclear magnetic resonance spectroscopy discriminates between raw and steam cooked potato strips based on their metabolites.

A direct quantitative proton nuclear magnetic resonance spectroscopy method was developed for the measurement of saccharides, organic acids and amino acids in potato (Solanum tuberosum L.) tuber filaments, a complex gel-like food matrix. The method requires minimal sample preparation.