sensory evaluation – mycolab.ai

Decoding of novel umami-enhancing peptides from Hericium Erinaceus and its mechanisms by virtual screening, multisensory techniques, and molecular simulation approaches

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Researchers discovered four special proteins (peptides) from lion’s mane mushrooms that can enhance the savory umami taste of foods while potentially allowing for less salt in products. These peptides work by helping salt compounds stick better to taste receptors in your mouth. This discovery could help food companies create healthier products with better flavor but lower sodium content, reducing the health risks associated with excessive salt consumption.

Probiotic-fortified Solanum lycopersicum (tomato) juice: free or encapsulated Lactobacillus plantarum and Lactobacillus delbrueckii

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This study developed a probiotic-enriched tomato juice using beneficial bacteria wrapped in protective capsules. The encapsulated version maintained better bacterial survival, taste, and health benefits compared to unprotected bacteria during the 28-day storage period. This creates a promising non-dairy functional beverage option for health-conscious consumers seeking improved gut health and antioxidant benefits.

Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie

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Researchers developed a healthier cookie recipe by adding Tricholoma matsutake mushroom powder and colored rice flour to regular cookie dough. These additions increased the nutritional value, created better flavors and aromas, and slowed down how quickly the body digests the carbohydrates in the cookies. The best recipe combined 5% mushroom powder with 20% red rice flour, creating cookies that taste good while offering potential health benefits for people concerned about blood sugar and cholesterol levels.

Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics

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Researchers added dried chaga mushroom to gluten-free bread to make it healthier. The bread with chaga contained significantly more antioxidants and beneficial compounds that help protect cells from damage. However, when too much chaga was added, people didn’t like the taste and texture as much. The best result was using 5-10% chaga, which improved health benefits while keeping the bread tasty.

Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley

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This study examined 22 different varieties of highland barley from various regions in Qinghai province to determine which cook best and taste best. Researchers measured how well the barley absorbed water when cooked, its texture, and asked trained tasters to evaluate taste and aroma. They identified the key flavor compounds that make cooked barley smell and taste good, with hexanal and ester compounds being especially important. The study found that certain barley varieties, particularly from Guinan and Dulan regions, had superior cooking characteristics and flavor profiles.

Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods

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This study examined how adding oyster mushroom powder to maize flour can improve nutrition for young children in developing countries. When maize flour was mixed with 30-50% oyster mushroom flour, the protein content nearly tripled and mineral content significantly improved. The resulting porridge was nutritious enough to help prevent malnutrition in children transitioning to solid foods, though a 30% mushroom blend provided the best balance of nutrition and taste.

Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa

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Researchers tested adding freeze-dried vegetables to ugali, a staple corn porridge eaten by millions in Africa, to boost nutrition. Chinese onion stalk was the clear winner—it actually tasted better than plain ugali and provided extra vitamins and fiber. Carrot and bok choy also worked well, making nutrient-enriched ugali a practical solution for improving health in areas where nutritious side dishes are hard to find.

Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation

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Scientists identified the 20 most important flavor compounds that make roasted chicken taste and smell distinctive. The study found that certain compounds like anethole (fennel flavor) and various pyrazines (nutty, toasty flavors) are the main contributors to roasted chicken’s appealing aroma. These compounds are produced through heating during the roasting process and are especially concentrated on the chicken skin. Understanding these key flavor compounds can help producers maintain and improve roasted chicken quality.

Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities

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This study explored adding leftover grape pomace and juice to red wine during fermentation to improve quality, especially in rainy regions where grapes are less ripe. Researchers found that adding about 10% white grape pomace made wine taste more astringent and acidic, while removing some juice improved color. Both methods helped form more stable pigments without significantly affecting the wine’s aroma.

Nutritional and Organoleptic Characterization of Two Quinoa (Chenopodium quinoa) Cultivars Grown in Quebec, Canada

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This study examined two types of quinoa grown in Quebec, Canada, comparing them to Bolivian quinoa. Researchers tested their nutritional content, including proteins, fats, and important compounds, as well as how they taste. Quebec quinoa had good nutrition, though it was sometimes bitter. Interestingly, the bitterness people tasted didn’t always match the chemical bitterness compounds (saponins) measured in the lab.

Research Keyword: sensory evaluation