Volatile aroma composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel Metschnikowia pulcherrima yeast starter cultures

2021 ◽  
Author(s):  
C. Varela ◽  
C. Bartel ◽  
D. Espinase Nandorfy ◽  
E. Bilogrevic ◽  
T. Tran ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Sensory Profile ◽  
Cabernet Sauvignon ◽  
Metschnikowia Pulcherrima ◽  
Volatile Aroma

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

2014 ◽  
Vol 63 ◽  
pp. 306-316 ◽  
Author(s):  
Michael Crafack ◽  
Hanna Keul ◽  
Carl Emil Eskildsen ◽  
Mikael A. Petersen ◽  
Sofie Saerens ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Sensory Profile ◽  
Volatile Aroma

Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111069
Author(s):  
Ariel Massera ◽  
Mariela Assof ◽  
Santiago Sari ◽  
Iván Ciklic ◽  
Laura Mercado ◽  
...  
Keyword(s):  
Low Temperature ◽  
Sensory Profile ◽  
Volatile Aroma

scholarly journals Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1165 ◽  
Author(s):  
Mansi Limbad ◽  
Noemi Gutierrez Maddox ◽  
Nazimah Hamid ◽  
Kevin Kantono
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Starter Culture ◽  
Physicochemical Characterization ◽  
Physicochemical Analysis ◽  
Starter Cultures ◽  
Coconut Water ◽  
Sensory Profile ◽  
Sourdough Bread ◽  
Water Kefir

There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker’s yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.

Production of volatile aroma compounds by kefir starter cultures

2003 ◽  
Vol 13 (7) ◽  
pp. 529-535 ◽  
Author(s):  
D.M. Beshkova ◽  
E.D. Simova ◽  
G.I. Frengova ◽  
Z.I. Simov ◽  
Zh.P. Dimitrov
Keyword(s):  
Aroma Compounds ◽  
Starter Cultures ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

scholarly journals Sensory evaluation as a tool in assessing the quality of new fermented products

2014 ◽  
Vol 17 (3) ◽  
pp. 63-71
Author(s):  
Manhal Yousseef ◽  
Samuel Lubbers ◽  
Florence Housson ◽  
Dominique Valentin
Keyword(s):  
Product Quality ◽  
Lactobacillus Rhamnosus ◽  
Principal Component ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Sensory Profile ◽  
Cow Milk ◽  
Negative Effects ◽  
Pea Protein

Ten starter cultures of lactic acid bacteria were used to ferment five mixtures of milk and pea protein (0%, 10%, 20%, 30% and 40% of pea) to select the cocktail that can lead to products similar to traditional yogurt. Product quality evaluation was performed by comparing the sensory profile of 49 formulated products with the profile of a milk fermented by commercial lactic ferments. The sensory profiles were analyzed by means of three-way ANOVAs and a principal component analysis (PCA). Substitution of cow milk protein with 40% of pea proteins reduce starter cultures effects and decrease product quality. In contrast, until 30% of pea protein, starter cultures show positive and negative effects. For example, products fermented by Streptococcus thermophilus + Lactobacillus acidophilus with 30% pea protein have positive characters like creamy and smooth, but Lactobacillus delbrueckii subsp. Bulgaricus + Lactobacillus rhamnosus caused bad quality and negative characters like bitter and astringent even with 100% cow milk.

scholarly journals Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

2020 ◽  
Vol 9 (2) ◽  
pp. 7
Author(s):  
Claudia Regina S. Amaral ◽  
Priscila Becker Siqueira ◽  
Luciane Yuri Yoshiara ◽  
Edgar Nascimento ◽  
Rozilaine A. P. Gomes de Faria ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Descriptive Analysis ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Acceptance Testing ◽  
Total Phenolic ◽  
Acceptance Test ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Hancornia Speciosa

This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4ºC, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions.

scholarly journals Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect

2021 ◽  
Vol 11 ◽  
Author(s):  
Maja Jukić Špika ◽  
Gvozden Dumičić ◽  
Karolina Brkić Bubola ◽  
Barbara Soldo ◽  
Smiljana Goreta Ban ◽  
...  
Keyword(s):  
Interactive Effect ◽  
Aroma Compounds ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Measurement Unit ◽  
Tomato Fruits ◽  
Tomato Plants ◽  
Volatile Aroma ◽  
Hydroponically Grown ◽  
Volatile Aroma Compounds

Sensory quality is of increasing importance to consumer decisions in choosing a product, and it is certainly an important factor in repurchasing in terms of meeting the necessary aroma quality and taste properties. To better understand the effects of rootstocks and scions on fruit quality, the sensory profile and volatile aroma composition of the fruits of hydroponically grown tomato plants were evaluated. Experiments were established using the tomato cultivars Clarabella and Estatio as scions during two spring-summer seasons. In both experiments, the scion plants were self-grafted or grafted onto rootstocks of cultivars Arnold, Buffon, Emperador, and Maxifort, with the exception that in experiment 1, the Estatio scion was not grafted onto Buffon. The scions and rootstocks caused differences in observed sensory properties in both experiments. For most of the sensory traits, interaction effects between scion and rootstock were observed. Compared to those obtained from self-grafted Clarabella, the fruits obtained from Clarabella grafted onto Buffon in the first experiment and Clarabella grafted onto Arnold in the second experiment were sweeter by one measurement unit. The contents of seven aldehydes, six alcohols, five terpenes and two ketones were determined. A lower accumulation of total aldehydes, 22–45%, due to lower amounts of pentanal, (E)-2-heptanal and (E,E)-2,4-decadienal, was found in the fruits from plants where Estatio was rootstock compared with the other rootstocks treatments. Clarabella as a rootstock increased (Z)-3-hexenal + (E)-2-hexenal accumulation from 35 to 65%. Grafting Clarabella onto the tested rootstocks led to a change in the composition of volatile compounds, while differences between the combinations with Estatio as a scion were generally not recorded. Fruits from self-grafted Clarabella had higher (Z)-3-hexenal + (E)-2-hexenal concentrations than did fruits from Clarabella grafted onto Arnold (for 54%) and Emperador (for 68%), and in the second experiment, grafting onto all commercial rootstocks reduced (Z)-3-hexenal + (E)-2-hexenal concentrations, from 25 to 74%, compared to those from self-grafted Clarabella. Higher (+)-2-carene and (−)-caryophyllene oxide concentrations were attained in plants in which Clarabella was grafted onto Maxifort (by 56%) and plants in which Estatio was grafted onto Arnold (by 36%) compared to self-grafted plants. This study showed the possibility of altering the composition of volatile aroma compounds and sensory properties of tomato fruits by the use of grafting techniques.

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