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Consumers are responsible for a large proportion of food waste, and food that has reached its use-by or best-before date is often discarded, even if edible. In this study on fresh chicken, the suitability of use-by dates currently used in the EU was evaluated by using microbial and sensory analyses. This was carried out by analyzing bacterial populations of chicken breast fillets (M. pectoralis major) at three different time points (use-by date, 2 days past use-by date, 4 days past use-by date) and two different storage temperatures (4 °C, 8 °C). A discrimination triangle test was performed to check for sensory differences between chicken breast fillets cooked at the three selected time points for both storage temperatures. A consumer preference test was also performed for chicken breast fillets that had been stored at the highest recommended temperature (4 °C) and after being cooked at the three time points. Changes in populations of total aerobic count (TAC), Enterobacteriaceae (EB), and lactic acid bacteria (LAB) were recorded over time. Despite large differences in bacterial counts at the selected time points, with TAC populations of approximately 6.5 and 8.0 log CFU/g at use-by date and four days after use-by date, respectively, storage for two or four extra days had no significant effect on the sensory parameters of cooked chicken compared with chicken consumed at its use-by date. Since the TAC populations were close to or above levels that are associated with spoilage, more work is needed to explore if shelf life can be extended.
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The odor of infant formula changes due to alterations in its volatile composition during the shelf life. However, there is currently a lack of research on whether the odor changes in infant formula during the secondary shelf life, which refers to the period of repeated opening and usage in daily life. This study used headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-electrostatic orbitrap high-resolution mass spectrometry (GC-Orbitrap-MS) to investigate the volatile composition changes in one-stage and three-stage infant formulas during different stages (0 day, 3 days, and 7 days during the secondary shelf-life, i.e. simulated daily use). A total of 32 volatiles were identified, including nine aldehydes, seven ketones, four alcohols, three furans, two sulfur compounds, two esters, and five terpenoids. Of these, 16 compounds changed significantly in one-stage samples and 23 compounds in three-stage samples within 7 days of the secondary shelf-life. Further the odor of the three-stage infant formula samples was found changed substantially after 3 days of simulated use by using the triangle test. This study highlighted the considerable alterations in volatile compound composition and sensory changes during the simulated daily use and provided valuable insights for consumers in selecting and using infant formula products, as well as a new perspective for enterprises to improve the sensory quality of their products.
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Understanding human oral/taste sensitivity to long-chain non-esterified fatty acids (NEFA) with varying physicochemical properties is essential to reducing the intake of fats and altering the intake composition. This study investigated the differences in human taste sensitivity to two NEFA: oleic acid and linoleic acid. Twenty-four female subjects were divided into two equal sensitivity groups, and they performed discrimination tests for both fatty acids against bottled water using either the triangle or the DR A-Not A test. To achieve an accurate measurement of NEFA sensitivity, the stimulus was carefully prepared, avoiding additives that could interfere with the binding of fatty acids to receptors. Stimuli concentrations were selected to be within the lowest range (9.9 to 177.3 µM) evaluated in previous research. Through a systematic stimulus control process, this study confirmed that greater sensitivity was exhibited to linoleic acid than oleic acid, resulting in better discrimination than previous studies.
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Aromatic white wines contain monoterpenes that can alter aroma qualities based on their concentration and enantiomeric ratios. Limonene has been identified as a monoterpene that is used to differentiate monovarietal white wines. The aim of this study was to evaluate the influence of limonene on aroma perception at different enantiomeric ratios. Its interaction with linalool and α-terpineol compounds was also investigated. Eighteen model wines were created with different ratios and/or concentrations of limonene and diverse concentrations of linalool and α-terpineol. Triangle tests, check-all-that-apply (CATA) and descriptive analysis were used to evaluate the aroma of the wines. Results show that different limonene ratios had no influence on wine aroma. Descriptive analysis showed that the addition of only limonene influenced citrus characteristics depending on the concentration. Linalool addition did not alter aroma quality when the limonene was at low concentrations, but it did change aroma perception at high limonene levels. α-Terpineol only altered the aroma of the wine at medium and high concentrations. At high concentrations, linalool and α-terpineol presented tropical aromas with some floral notes, irrespective of limonene levels. Depending on the desired aroma qualities of the wine, altering the monoterpene content resulted in very different aromatic wines.
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Introduction: Speed-strength performance is important during human movements such as jumping, sprinting, and change of direction (COD) tasks, which are a substantial part of sports practice. Sex and age seem to influence performance output in young persons; however, few studies have focused on the influence of sex and age measured via standard protocols of performance diagnostics. Method: Therefore, the aim of this study was to investigate the influence of age and sex on linear sprint (LS), COD sprint, countermovement jump (CMJ) height, squat-jump (SJ) height, and drop-jump (DJ) height performance in untrained children and adolescents via a cross-sectional analysis. This study comprised 141 untrained male and female participants 10-14 years of age. Results: The results showed the influence of age in male participants on speed-strength performance, while in female participants, age did not significantly influence performance parameters. Moderate to high correlations between sprint and jump performance (r = 0.69-0.72), sprint and COD sprint performance (r = 0.58-0.72), and jump and COD sprint performance (r = 0.56-0.58) were found. Discussion: Based on the data from this study, it appears that the growth phase of age 10-14 does not necessarily lead to improvements in athletic performance. To ensure holistic motor development, female subjects in particular should be provided with specific training interventions with a focus on strength and power.
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A scale-up process was carried out to obtain potent bioactive peptides from whey protein through a simple hydrolysis process. The scale-up was satisfactory, with results similar to those obtained at lab scale: a fraction of peptides < 1 kDa with ACE inhibitory activity of 18.44 ± 2.47 µg/mL, a DPPH value of 69.40 ± 0.44%, and an ORAC value of 3.37 ± 0.03 µmol TE/mg protein. The peptide sequences responsible for the ACE inhibitory activity were also similar to those identified at lab scale: PM, LL, LF, HFKG and PT. The hydrolysate was used as a functional ingredient in a low-fat yoghurt. The consumer sensory taste panel found no significant difference (p > 0.05) between the bitterness of the control and the functional yoghurt, and about 50% of consumers would buy it. The hydrolysate maintained its bioactivities for 4 months at -20 °C (after thawing and pasteurisation), and for 1 week in yoghurt at 4 °C.
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Inhibidores de la Enzima Convertidora de Angiotensina , Antioxidantes , Inhibidores de la Enzima Convertidora de Angiotensina/farmacología , Antioxidantes/metabolismo , Hidrólisis , Péptidos/metabolismo , Péptidos/farmacología , Hidrolisados de Proteína , Proteína de Suero de LecheRESUMEN
High pressure processing (HPP) can be applied as an alternative thermal treatment of milk to maintain its natural and original sensory quality. Milk was processed at 600 MPa for 10 min or given thermal treatment at 125 °C for 4 s. Sensory evaluation of treated milk samples was conducted using the triangle and the acceptance and preference tests. The triangle test was used as a discriminative test to check whether there was a noticeable difference between both treated milk samples. The acceptance and preference test determined attributes of milk including colour, milkiness, creaminess, mouthfeel, and aftertaste based on the 5-point just-about-right (JAR) scale. In the triangle test, 89.5% of panellists were able to identify the odd sample and differentiate milk processed using high pressure from heat treatment. For the acceptance and preference test, 61% of panellists gave higher overall preference for the high pressure processed milk over heat-treated milk. The JAR evaluation showed no significant differences (p > 0.05) in all evaluated milk attributes which included milkiness, creaminess, mouthfeel, and aftertaste, with the exception of colour. Overall, high pressure processed milk scored better in terms of organoleptic properties as the penalty value for most attributes including colour, milkiness, mouthfeel, and aftertaste were lower than the penalty of heat-treated milk, except for creaminess. Therefore, to improve the acceptance and preference of high pressure processed milk, future development needs to focus on increasing creaminess of high pressure processed milk.
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Currently, there is an increasing interest to valorise agri-food waste containing bioactive compounds with potential health benefits. In this paper, the recovery of functional molecules from apple pomace, the most abundant by-product of the apple processing industry, was carried out by ultrasound-assisted extraction (UAE) on fresh and freeze-dried samples. UAE extract, obtained by double extraction of freeze-dried apple pomace, was subjected to chromatographic and spectrophotometric characterization. It showed good levels of total phenol content, high antioxidant activity, and interesting antioxidant compounds (quercetin derivatives, chlorogenic acid, phloridzin). Subsequently, freeze-dried apple pomace, containing 40.19% of dietary fibre, was used as a fortifying agent for beef burgers (4% and 8%). The results concerning colour and sensory analysis of the fortified products were graded even better than the control (0%). The improved fibre and phenol content, together with the neutral flavour, represent the most interesting characteristics of fortified burgers. The results confirm that UAE was a successful technique for extracting phenol compounds and that the addition of apple pomace represents a valid approach to increase the health properties and palatability of beef burgers, including for consumers who do not like meat.
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Malus , Eliminación de Residuos , Animales , Bovinos , Frutas/química , Malus/química , Fenoles/análisis , Polifenoles/análisisRESUMEN
Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spectrometry, and sensory attribute evaluation. Vinegar affected metabolism during tempe fermentation, which led to altered metabolite profiles in the final product. We validated the metabolite profiles of two types of tempe using triangle tests and rate-all-that-apply (RATA) tests, which revealed that the sensory attributes of a golden-brown color, ammonia smell, pleasant smell, salty flavor, and acceptance significantly differed (p < 0.05) between the two types of tempe. A high concentration of specific amino acids in the control tempe explained a strong ammonia smell, saltiness, and darker golden-brown sensory attributes. Tempe soaked in vinegar contained high concentrations of metabolites associated with a roasted aroma and cooked meat. In conclusion, most RATA panelists who were being introduced to tempe preferred that soaked in vinegar to the control that was not.
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Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that ß-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of ß-ionone and ß-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of ß-ionone and ß-damascenone in three different Pinot noir wine matrixes. Descriptive analysis was performed on these treatments, perceived as different in triangle tests. Results show that ß-ionone acts as a significant contributor to aromas in Pinot noir wine, as individuals could differentiate both the low and high concentration wines from the control. How ß-ionone impacted wine aroma depends on the wine matrix, as different aroma descriptors were affected based on the model wine used, resulting in floral, red berry or dark berry aromas. The effect of ß-damascenone on Pinot noir aroma was less clear, as perception seems to be heavily influenced by wine matrix composition. This study contributes to our understanding of the complex chemical causation of fruity aromas in Pinot noir wine.
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Aromatizantes/análisis , Norisoprenoides/química , Odorantes/análisis , Vino/análisis , Adulto , Anciano , Femenino , Análisis de los Alimentos , Industria de Alimentos , Frutas/metabolismo , Humanos , Masculino , Persona de Mediana Edad , Nueva Zelanda , Oregon , Percepción , Sensación , OlfatoRESUMEN
Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.
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Glossolalia ("speaking in tongues") is a rhythmic utterance of pseudo-words without consistent semantic meaning and syntactic regularities. Although glossolalia is a culturally embedded religious activity, its connection with psychopathology (e.g., psychotic thought disorder and altered mental state attribution/mentalization) is still a matter of debate. To elucidate this issue, we investigated 32 glossolalists, 32 matched control participants, and 32 patients with schizophrenia using the Animated Triangle Test (ATT) and the Reading the Mind in the Eyes Test (RMET). The ATT can detect hypo- and hypermentalization using animations of two moving triangles. Healthy adults describe these as random movements (e.g., bouncing), willed actions (e.g., playing), or they mentalize (e.g., tricking). We found that glossolalists provided more mentalizing descriptions in the ATT random and intentional movement animations relative to the control participants. They also recognized more mental states in the RMET than the controls. None of them had a diagnosis of mental disorders. In contrast, patients with schizophrenia hypermentalized only in the ATT random movement condition, whereas they showed hypomentalization in the ATT intentional movement condition and in the RMET relative the control subjects. Hypermentalization in the ATT positively correlated with intrinsic religiosity in the glossolalia group. In conclusion, our results demonstrated a substantial difference in the mentalizing ability of glossolalists (generalized hypermentalization) and patients with schizophrenia (both hypo- and hypermentalization).
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Monoterpenes are aromatic compounds that are of great interest to wine as they are related to the quality of varietal wines. However, there is little information available about the impact of monoterpenes on wine odor perception at sub- or peri-threshold concentrations. The aim of this study was to investigate odor perception of monoterpene isomers in Pinot Gris wine and determine compositional matrix effects. Monoterpene isomers were quantitated in 46 Pinot Gris wines using headspace solid-phase microextraction-multidimensional gas chromatography-mass spectrometry, and sensory analysis was conducted using three different model wines. Results show that the nonvolatile composition of Pinot Gris wine strongly increased the volatility of monoterpene isomers. However, aromatic compounds suppressed odor perception, especially with the more complex monoterpene profiles. Monoterpenes were found to influence some fruity aromas in Pinot Gris. The knowledge of these interactions will further help in the development of wine styles and our understanding of wine quality.
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Monoterpenos/química , Odorantes/análisis , Percepción Olfatoria , Vino/análisis , Adulto , Femenino , Aromatizantes/química , Cromatografía de Gases y Espectrometría de Masas , Humanos , Isomerismo , Masculino , Persona de Mediana Edad , Adulto JovenRESUMEN
Degreening treatment is normally applied to early-season citrus varieties grown in the Mediterranean area in order to enhance the external colour when fruits have already reached internal maturity. Despite profound knowledge about the effect of ethylene on the physico-chemical quality of citrus fruit, less is known about its effect on consumers' expectations in the supermarket or consumer quality perceptions when they eat such fruit. In this study, three mandarin cultivars ('Owari', 'Clemenules' and 'Oronules') with two initial colours at harvest, and one orange cultivar, 'Navelina', were submitted to the degreening treatment under commercial conditions. The effect of treatment on both external and internal qualities perceived by consumers was evaluated. The main physico-chemical parameters were also determined. The degreening treatment slightly affected firmness, total soluble solids or acidity level in 'Owari' and 'Navelina'. However, sensory triangle tests, in which 100-122 consumers compared the internal quality of degreened fruit and control fruit, did not show significant differences between treatments for any of the studied cultivars. A survey based on images of citrus fruit was responded by 340 consumers; it showed that the degreening treatment strongly affected consumers' maturity expectations, which resulted in improved fruit liking expectations and increased the number of consumers willing to buy. The extent of this effect depended on the initial colour of the fruit submitted to degreening. In order to improve liking expectations, fruit should arrive on the market with an external colour index (CIâ¯=â¯1000a/Lb) between +10 and +20. We conclude that the ethylene degreening treatment, which did not have any effect on the internal quality that consumers perceive, is a potent postharvest tool to increase citrus fruit sales at the beginning of the season.
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Citrus/efectos de los fármacos , Comportamiento del Consumidor/estadística & datos numéricos , Etilenos/administración & dosificación , Manipulación de Alimentos/métodos , Calidad de los Alimentos , Frutas/efectos de los fármacos , Adulto , Color , Femenino , Humanos , Masculino , Persona de Mediana Edad , Reguladores del Crecimiento de las Plantas , Adulto JovenRESUMEN
In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a real food matrix dipping apples into flavour solutions. Two flavouring compounds (linalool and anethole) that were responsible of "floral" and "anise" aroma descriptors, respectively, were considered here. The effectiveness of flavouring treatments was confirmed by instrumental analysis of volatile compounds profile using solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) and by discriminative and descriptive sensory analyses. The effect of flavour-impact was evaluated in an informed test on the two flavoured 'Fuji' apples: the consumers were asked to evaluate the global liking of the treated and non-treated apples with information regarding the aromatic features. Participants' additional data on the characteristics on their "ideal apple", attitudes toward natural food, food neophobia, and demographic data were also recorded by specific questionnaires. A statistically significant effect on liking was found for the flavour factor, whereas external information only affected apple acceptance for subgroups of consumers, depending on their attitude towards food.
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Aromatizantes/química , Malus/química , Frutas/química , Cromatografía de Gases y Espectrometría de Masas/métodos , Humanos , Odorantes , Microextracción en Fase Sólida/métodos , Gusto/fisiología , Compuestos Orgánicos Volátiles/químicaRESUMEN
Change of direction (COD) is a performance-limiting factor in team sports. However, there are no exact definitions describing which physical abilities limit COD performance in soccer. Nevertheless, different COD tests are used or have been recommended as being equally effective in the professional practice of measuring COD performance. Therefore, the aim of this study was to evaluate the relationship between different COD tests, and to test the independence and generalizability of these COD tests in soccer. As such, 27 elite youth soccer players were randomly recruited and were tested in different COD tests (i.e., Illinois agility test (IAT), T agility test (TT), 505 agility test (505), Gewandtheitslauf (GewT), triangle test (Tri-t), and square test (SQT)). Bivariate Pearson correlation analysis was used to assess the relationships between the COD tests. The Benjamini-Hochberg method was used to control for the false discovery rate of the study at 0.05. This investigation calculated explained variances of 10% to 55% between performances in the different COD tests. This suggested that the tests covered different aspects or task-specific characteristics of the COD. Therefore, coaches and sport scientists should review and select different tests with a logical validity, based on the requirement profiles of the corresponding sport.
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The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40%) of whole cottonseed were studied. The addition of whole cottonseed to the lambs' diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid ( y^=4.27 ), cholesterol ( y^=75.15 ) and caloric content ( y^=122.04 ). The results regarding cooking characteristics were directly related to the microscopic observations regarding the hamburgers; the more cohesive structures exhibited better performance after cooking, with increased cooking yield and moisture retention, and decreased cooking loss. The levels of whole cottonseed did not influence the texture profile, but they negatively affected the acceptability of the hamburgers, since as the levels of cotton seedlings increased, the scores for the sensorial attributes decreased. Thus, a maximum inclusion of 16.7% of whole cottonseed in the dry matter of the diet of lambs is recommended.
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OBJECTIVES: Using the triangle test, this study explores whether established vapers can distinguish small differences between e-liquid propylene glycol: vegetable glycerin (PG:VG) ratios at fixed levels of nicotine and flavor, in order to examine the extent to which solvent ratios affects sensory experiences. METHODS: Watermelon flavored e-liquids (16mg/mL nicotine) used for this study differed in the ratio of PG:VG (30:70, 50:50; 70:30). Current vapers were randomized to one of 3 possible study conditions differing by PG:VG ratio. Participants sampled products following the triangle test, which presents 3 blinded products, 2 of which are identical. They were asked to identify and rate the 'odd' product. RESULTS: Of the 14 participants who completed the study, 34.9% were able to determine the 'odd' product. Ratings on the subjective response scales for the 'odd' product were quite low. Aversion scores differed significantly by correct identification of the 'odd' product (p = .045). CONCLUSIONS: Established vapers in this study were unable to consistently distinguish PG:VG ratios, even for relatively large differences, and correct identification inconsistently related to subjective effects ratings. These preliminary findings suggest that the PG:VG ratio may not be a salient feature of vaping.
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BACKGROUND: The double-blind, placebo-controlled food challenge (DBPCFC) is considered the definitive diagnostic test for food allergy. Nevertheless, validated recipes for masking the foods are scarce, have not been standardized, and differ between centers. Sensory evaluation techniques such as the triangle test are necessary to validate the recipes used for DBPCFC. METHODS: We developed 3 recipes for use in DBPCFC with milk, egg white, and hazelnut and used the triangle test to validate them in a 2-phase study in which 197 volunteers participated. In each phase, participants tried 3 samples (2 active-1 placebo or 2 placebo-1 active) and had to identify the odd one. In phase 1, the 3 samples were given simultaneously, whereas in phase 2, the 3 samples of foods that failed validation in phase 1 were given sequentially. A visual analog scale (VAS) ranging from 1 to 10 was used to evaluate how much participants liked the recipes. RESULTS: In phase 1, the egg white recipe was validated (n=89 volunteers, 38.9% found the odd sample, P=.16). Milk and hazelnut recipes were validated in phase 2 (for both foods, n=30 participants, 36.7% found the odd sample, P=.36). Median VAS scores for the 3 recipes ranged from 6.6 to 9.7. CONCLUSIONS: We used sensory testing to validate milk, egg white, and hazelnut recipes for use in DBPCFC. The validated recipes are easy to prepare in a clinical setting, provide the equivalent of 1 serving dose, and were liked by most participants.