: Maintaining flavor, aroma, microbial, and postharvest quality after processing and throughout the distribution chain is a major challenge facing the fresh‐cut fruit industry. Flavor and aroma are most often the true indicators of shelf‐life from the consumer's point of view. Changes in post‐cutting sensory attributes during freshcut storage at 4 °C in cantaloupe harvested at 4 distinct maturities (¼, frac12;, frac34;, and full slip) were subsequently investigated. Trained descriptive sensory panelists were used in a 2‐y study to assess sensory differences after 0, 2, 5, 7, 9, 12, and 14 d. A texture analyzer was also used in an attempt to verify textural properties revealed by the panelists. The V4‐slip harvested fruit were firmer than the other 3 maturities, and ¼‐slip cubes retained the most firmness through freshcut storage. Correspondingly, fruity and sweet aromatic flavor were significantly less intense in the ¼‐slip cubes compared with ½‐ and ¾‐slip maturities. Sweet taste was consistently significantly less intense in the ¼‐slip cubes than the other maturities during the entire storage period. Hardness was more intense (harder) in ¼‐slip cubes during 0 to 9 d. This trend was almost identical in the instrumental texture determinations for the force and slope at the 1st bioyield point of the force deformation curves. Meanwhile, ¼‐slip cubes were significantly less intense than the other maturities in surface wetness and moisture release on day 0 and throughout storage. It appears that fresh‐cut cantaloupe cubes with desirable sensorial attributes can be prepared with fruit when harvested ½ slip but not from ¼‐slip fruit.
A AT T T T TSON SON SON SON SONABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : The effect on sensor The effect on sensor The effect on sensor The effect on sensor The effect on sensory attr y attr y attr y attr y attributes and shelf life of fr ibutes and shelf life of fr ibutes and shelf life of fr ibutes and shelf life of fr ibutes and shelf life of fresh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pr esh-cut cantaloupe melon subjected to pre-cut heat e-cut heat e-cut heat e-cut heat e-cut heat treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was treatment at 50 °C for 60 min, followed by storage at 4 °C prior to cutting, and then storage at 10 °C for 8 d was determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The determined. Heat treatment reduced the rate of respiration and moisture loss during storage of the cut fruit. The treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria treatment also reduced total microbial count during the 1st storage d and prevented growth of lactic acid bacteria that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased that occurred in untreated fruit after 8 d in storage. Sensory evaluations indicate that heat treatment increased intensities of desirable attributes such as fruity melon and sweet aromatic flavors, and reduced undesirable flavors intensities of desirable attributes ...
Water-to-rice ratio is known to affect cooked rice texture, whereas the effects on flavor are largely unknown. To determine the influence of the amount of water during cooking on flavor and texture attributes, three water-to-rice ratios of low (less than recommended), recommended, and high (more than recommended) were evaluated. The recommended amount used was based on amylose content and cook type for the cultivar. Four diverse cultivars were compared: Delimont (aromatic long-grain), Saber (conventional long-grain), Neches (waxy long-grain), and Bengal (conven-Rice is consumed throughout the world and is a staple in many cultures. Rice is generally cooked by using either excess water or exact amounts of water. The excess water method consists of boiling rice in large quantities of water followed by draining when the rice is hydrated. The exact water, or pilaf, method consists of cooking rice in a measured amount of water until all of the water is absorbed (Juliano 1982; Sinki 1994). Different cultivars of rice can absorb differing amounts of water. Factors affecting water absorption include surface area, amylose and protein contents, and gelatinization temperature. Long-grain cultivars tend to require more water than medium-grain and shortgrain types (Batcher et al 1957; Khan and Ali 1985). If a specific rice cultivar is cooked with a higher water-to-rice ratio than recommended, the resulting cooked rice will have a higher moisture content, be less hard and more adhesive, have larger grain size, and show less yellowness (Juliano et al 1984; Kainuma and Ema 1987). Grain stickiness increases when rice is cooked with increasing water-to-rice ratios (El-Hissewy and El-Kady 1992; Kim and Kim 1996; Lee 1996). Using the excess water method, water content and stickiness were not related (Juliano et al 1984). It was presumed that the stickiness was removed with the excess water upon draining. Limited research has examined the effects of water-to-rice ratio on cooked rice flavor and textural properties other than hardness and stickiness. Kim et al (1986) found, using subjective means, that changes in water-to-rice ratios had an effect on texture and appearance, but flavor remained unchanged for the four rice cultivars. Rousset et a! (1999) found that cooking rice in excess water for increasingly longer time periods resulted in very few flavor differences, while decreasing firmness. Recently, Srisawas and Jindal (2007) examined the effects of water-to-rice ratios on sensory hardness and stickiness and fragrance. With increasing water-torice ratios, sensory hardness decreased and stickiness increased. Fragrance was not significantly affected by water-to-rice ratio. The goal of this research was to determine the consequences of slightly decreasing or increasing the water-to-rice ratio from that "recommended" for a specific cultivar on cooked rice flavor and texture, as measured by descriptive sensory analysis, which is an 'ARS, USDA, Southern Regional Research Center, P.O. Box 19687, New Orleans, LA 70179. Names are necessar...
The effects of photon flux density (PFD) and spectral quality on biomass, pigment content and composition, and the photosynthetic activity of Oscillatoria agardhii Gomont were investigated in steady‐state populations. For alterations of PFD, chemostat populations were exposed to 50, 130 and 230 μmol photons·m−2·s−1 of photosynthetic active radiation (PAR). Decreases in biomass, chlorophyll a (Chl a) and c‐phycocyanin (CPC) contents, and CPC: Chl a and CPC: carotenoid content was not altered. Increases in the relative abundances of myxoxanthophyll and zeaxanthin and deceases in the relative abundances of echinenone and β‐carotene within the carotenoid pigments coincided with increasing PFD. Increases in Chl a‐specific photosynthetic rates and maxima and decreases in biomass‐specific photosynthetic rates and maxima with increasing PFD were attributed to increased light harvesting by carotenoids per unit Chl a and reduction in total pigment content, respectively. Responses to spectral quality were tested by exposing chemostat populations to a gradient of spectral transmissions at 50 μmol photons·m−2·s−1 PAR. Biomass differences among populations were likely attributable to the distinct absorption of the PAR spectrum by Chl a, CPC, and carotenoids. Although pigment contents were not altered by spectral quality, relative abundances of zeaxanthin and echinenone in the carotenoid pigments increased in populations exposed to high‐wavelength PAR. The population adapted to green light possessed a greater photosynthetic maximum than populations adapted to other spectral qualities.
Our objective was to determine flavor quality changes, and measure changes in key volatile compounds, sugars and acidity, in fresh-cur Gala apples packaged in film to control the atmosphere during distribution. Gala apples were washed, cored, sliced, dipped in a browning inhibitor and packaged in a barrier film. Afrer 0, 5, 9, 12 and 14 days at l C , the apple slices were evaluated for descriptive flavor attributes, gas chromatographic volatiles, sugars, pH and titratable acidity. Flavor attributes, sweet aromatic jlavor and sweet taste had a maximum intensity between 5 and 9 days. Sugars remained constant. Results suggest that perceived flavor intensity increased the first few days afrer preparation and packaging, then dissipated. Compounds that decreased during storage were farnescene, hexyl hexanoate, 2-methyl-butyl hexanoate; hexyl 2-methyl butanoate and heryl butanoate decreased until 10 days, then started to increase. Hexyl acetate and hexane increased during storage.
The sensory propenies of fresh-cut fruit deteriorate before visual sensory properties. An appealing look that has lost its appealing flavor will not result in repeat purchases. The sensory attributes were characterized for 4 varieties of cantaloupes and monitored for change during storage using descriptive sensory analysis. The 4 varieties, Athena, Sol Real. P r i m and Pacstart. were produced in 1999 and 2000. The melons were prepared and stored in rigid packaging. Variety significantly afected sweet aromatic. chemical, sweet, astringent, hardness, moisture release and sulface wetness. Pacstart was lower in %iuity * and 'Sweet' intensity. At the ideal condition 4C. little change occurred during storage. Cucurbits, cohesiveness and sugace wetness significantly changes during 7 days of storage. Sol Real and Pacstart were significantly harder than Athenu and Prim. Sol Real decreased in hardness. m-flavor development was minimal.
A specQic descriptive lexicon has been developed to evaluate thefivor of Spanish ' 'Serrano " dry-cured ham. Dry-curing ofpork legs produces a unique flavor d$-$cult to define in regular meat terms. n i s lexicon for the flavor of dry-cured ham may be used by researchers to study flavor-development during the curing process. In this paper we have applied the lexicon to the study of dry-curedflavor developed in two different manufacturing processes that differ only in the length of the drying stage. The long processed dry-cured ham (I2 months) is stronger for 8 of the I6 sensory attributes studied than the short processed dry-cured ham (7months). During the long curing process of the ripening-drying stage, we found that the typical dry-cured flavor developed was dejned by three factors: "cured flavor, '' "off-flavor " and "pork flavor," whereas in the short curing process typical dry-cured flavor was not fully developed.'To whom correspondence should be sent.
: Okra was coated and deep‐fat fried with batters of flour sources including rice flour, a mixture of rice flour and small amounts of pregelatinized rice flour (PGRF), and, as a control, traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties of the rice batter. Oil uptake of the fried batter decreased with the addition of up to 5% PGRF. Rice flour fried batters, with and without PGRF, were found to absorb substantially lower oil, by as much as 51 %, compared with the wheat batter. The fried okra coated with the rice batter containing 5% PGRF, when evaluated for sensory properties on appearance and surface attributes, was found to be superior or equal to those with the wheat batter and rice batter without PGRF. Particularly, its golden brown color is considered more desirable than the lighter yellow color of the other 2 entities. Similarly, most of its 1st‐bite and after‐chew properties were slightly better and were in the normal range of commercially available products. Specifically, its distinctive crispiness is considered a positive attribute, whereas its slightly higher tooth packing properties, while remaining in the range of commercial products, may be noticeable to some consumers.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.