Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours

Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques

“…Despite its relatively low concentration, 2-methoxy-3-isobutylpyrazine (OAV = 4.11) played a crucial role as an important contributor to the olfactory profile of fermented chili pepper. It had been reported that 2-methoxy-3-isobutylpyrazine was also the important aroma-active compound of asparagus ( Pegiou et al, 2023 ) and fermented pepper paste ( Kang & Baek, 2014 ).…”

Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: a comprehensive review

“…The addition of asparagus fibres leads to a thicker perception although the influence on measured viscosity and mean particle diameter were insignificant. 51 Pomace powder has also been prepared by air-drying the waste of pressed bottle gourds and used to prepare instant kheer. The incorporation of the bottle gourd fibres improved the consistency, texture and overall acceptability of the product.…”

“…Carambola pomace fibre, which was extracted, purified and dried by Saikia, et al (2020), 3 was homogenised and spray-dried with fruit juices to produce a fibre-fortified beverage powder. Pegiou, et al (2023) 51 prepared asparagus fibres by hot-air drying and high-speed milling and the obtained fibres were used to prepare instant asparagus soups. The addition of asparagus fibres leads to a thicker perception although the influence on measured viscosity and mean particle diameter were insignificant.…”

Dry fractionation of oil-rich legumes for recovery of functional protein ingredients

“…For analysis with GC-O-MS double the amount of sample (1 g + 3 mL of NaCl water 26.3 w/w%) was used as the signal was split with a GC column splitter to split the signal 1:1 towards the MS and the Olfactory detection port (ODP2, Gerstel, The Netherlands). Three assessors performed sniffing and assigned the peaks of the GC-O-MS profile to specific aroma attributes and noted down the perceived aroma per compound at the given retention times, without knowing which compound corresponds to which peak as described by (Pegiou et al, 2023). The sample order was randomised.…”