Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”

Aprea, Eugenio

doi:10.3390/molecules25173811

Cited by 4 publications

(3 citation statements)

References 21 publications

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“…Volatile compounds found in the product were assessed using a sense of smell tool by capturing volatile compounds (Aprea 2020). The results of the scent hedonic test are statistically different.…”

Section: Hedonic Testmentioning

confidence: 99%

Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk

Wahyuningtyas,

Taufik,

Soenarno

et al. 2023

JITV

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Indonesian people utilize goat milk to be traditionally processed into food products.Â Goat milk processing into dairy products is expected to be an alternative way to increase the value of goat milk consumption without reducing the benefit.Â The traditional dairy products from goat milk are Dali from North Sumatra and Dangke from South Sulawesi.Â This study aimed to examine the physiochemical, microbiological, and organoleptic characteristics of dali with Agave angustifolia leaf extract coagulant (alo-alo leaf), dangke with papaya latex coagulant, and fresh cheese with rennet coagulant.Â The experimental design used a randomized block design with three different levels of coagulant treatment, namely Rennet, papaya latex, and Agave angustifolia leaves as casein coagulating enzymes for dali, dangke, and fresh cheese.Â The variance and non-parametric data test used the Kruskal-Wallis test, followed by Tukey's multiple comparison test.Â The results showed that the values of aw, pH, and fat between dali, dangke, and fresh cheese were not different.Â Meanwhile, there is a significant difference (P0.05) for yield value, dry matter, ash, protein, and carbohydrate.Â The results showed that the total plate count, yeast, and mold count of fresh cheese, dali, and dangke were not significantly different.Â The results of the hedonic test showed that fresh cheese differs significantly from others (P0.05).Â Fresh cheese had a better organoleptic value than dangke and dali.

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Section: Hedonic Testmentioning

confidence: 99%

Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk

Wahyuningtyas,

Taufik,

Soenarno

et al. 2023

JITV

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“…Drying also aims to remove moisture content up to 95-97% to maximize shelf life [14]. Drying using microwave ovens has very successful applications in food processing, especially in maintaining the quality of foodstuffs [15][16][17]. Even the usage of microwaves is considered to minimize energy consumption [17,18].…”

Section: Introductionmentioning

confidence: 99%

Sensory Analysis of Butterfly Pea (Clitoria ternatea L.) Flower Tea Drink Using Central Composite Design

Juanda,

Hartuti

2024

IJDNE

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Butterfly pea (Clitoria ternatea L.) flower tea is a functional drink that is helpful in improving nutrition and health. The level of preference for the tea drink needs to be studied; thus, the accurate product formula can be obtained in its postharvest handling and processing. This research aimed to optimize the microwave-dried pea flower tea drink using the central composite design (CCD) method. The treatment factors studied were microwave power and drying time, with the treatment response as a sensory test of butterfly pea flower tea, including colour, aroma, taste, and aftertaste. The results of CCD analysis show that microwave power and drying time significantly affect the colour, aroma, and taste of butterfly pea tea but have no significant effect on the aftertaste. The optimum sensory formula was obtained at microwave power (X₁) of 180 watts and drying time (X₂) of 17 minutes, with a prediction of colour of 5.8 ≈ 6 (likes), aroma of 5.1 ≈ 5 (somewhat like), taste of 5 .03 ≈ 5 (somewhat like) and aftertaste of 4.05 ≈ 4 (neutral).

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“…Milk produced by goats that have been administered with natural supplements has also been evaluated regarding its quality and sensory characteristics. Most studies, however, focused on the impact of ruminants' diet on the volatile flavor compounds, mainly in ripening cheeses made from cow milk [16]. Stefanon et al [17] found the effect of grass silage on the increase in keto odor compounds (3-butanedione, 2-butanone, 2-hexanone, 2-heptanone and 2-methyl-1-butanol) in Montasio ripening cheeses.…”

Section: Introductionmentioning

confidence: 99%

Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds

Wójtowski,

Majcher,

Danków

et al. 2023

Foods

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The aim of this study is to investigate the effects of herbal supplements administered to goats on sensory quality and volatile flavor compounds in their milk. The experiment was conducted on sixty Polish white improved goats randomly allocated into five feeding groups (four experimental and one control) of twelve goats each. The trial lasted 12 weeks. The experimental animals received supplements containing a mixture of seven or nine different species of herbs at 20 or 40 g/animal/day. The control group received feed without any herbal supplements. Milk obtained from experimental and control groups of animals was characterized by a low content of aroma compounds, with only 11 chemical compounds being identified. Decanoic methyl ester, methylo 2-heptanone and methylo-butanoic methyl ester had the highest share in the total variability of the tested aroma compounds (PCA). During the sensory evaluation, the smell and taste of most of the samples were similar (p > 0.05). However, the addition of herbal feed supplements lowered the concentration of Caproic acid (C6:0), Caprylic acid (C8:0) and Capric acid (C10:0), which caused a significant reduction in the goaty smell of milk. The obtained results indicate that the studied herbal supplements can reduce the intensity of goaty smell and allow goat milk production without modification of other sensory features.

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Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”

Abstract: Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odour and aroma [...]

Cited by 4 publications

References 21 publications

Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk

Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk

Sensory Analysis of Butterfly Pea (Clitoria ternatea L.) Flower Tea Drink Using Central Composite Design

Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds

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