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Sensory dynamic profile and consumer acceptance of short-dough biscuits with reduced sucrose and thaumatin addition.
Food Res Int
January 2025
Centro de Ciências Agrárias (CCA), Universidade Federal de São Carlos (UFSCar), Rod. Anhanguera, Km 174, ZC, 13600-970 Araras, SP, Brazil. Electronic address:
This study aimed to investigate the impact of sucrose reduction on the sensory dynamics and consumer acceptance of short-dough biscuits, incorporating thaumatin as a flavor enhancer. Using the hedonic threshold, the research identified that a 25 % reduction in sucrose was generally acceptable to consumers, whereas a 50 % reduction led to product rejection, indicating a strong preference for sweetness. Temporal Dominance of Sensations (TDS) analysis further confirmed consumers' sensitivity to sugar levels, with a marked preference for biscuits containing a 25 % sucrose reduction.
View Article and Find Full Text PDFEnhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa.
Food Res Int
January 2025
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China. Electronic address:
The formation of flavor in fermented vegetables is directly associated with the interactions among the resident microbial strains. This study explored the cooperative dynamics between Lactobacillus plantarum and Rhodotorula mucilaginosa in a simulated cabbage juice system. The obtained results indicated that the co-cultivation of these strains accelerated fermentation kinetics and enhanced lactic acid production.
View Article and Find Full Text PDFDifferences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging.
Food Res Int
January 2025
Anhui Wangxiaolu Food Technology Co. Ltd, Chuzhou 239000, China. Electronic address:
The aim of this study was to investigate the differences of quality indexes, bacterial community and volatile organic compounds (VOCs) of industrial-scale tiger skin chicken feet (TSCF) under air packaging (AP) and vacuum packaging (VP). The results showed that the pH, total volatile basic nitrogen, total number of bacterial colony, and sensory scores in VP group changed less than those in AP group during the storage period. Different packaging conditions also had significant effects on bacterial community at the genus levels.
View Article and Find Full Text PDFRelationship between physicochemical properties, non-volatile substances, and microbial diversity during the processing of dry-cured Spanish mackerel.
Food Res Int
January 2025
Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, Shandong 266237, China. Electronic address:
To meet the demand of consumers for high-quality dry-cured fish. This study investigates the relationship between microbial diversity and the changes in physicochemical properties and non-volatile flavor compounds of dry-cured Spanish mackerel (DCSM) throughout the curing process. Our findings demonstrate that moisture content significantly decreased during curing, while NaCl generally increased.
View Article and Find Full Text PDFChanges in flavor quality of marinated Chinese mitten crab (Eriocheir sinensis) with vacuum pack during cold storage.
Food Res Int
January 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. Electronic address:
In order to study the pattern of changes in quality of marinated Chinese mitten crabs (Eriocheir sinensis) during cold storage, three aspects of sensory, taste and odor were investigated. Sensory evaluation and total volatile basic nitrogen (TVB-N) were measured in viscera and abdomen muscle at 0, 7, 15 and 30 days of storage at 4°C. Sensory scores significantly declined at 15 d, coinciding with TVB-N levels exceeding 25 mg N/100 g.
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