A scalable acetate-to-food biomanufacturing platform using synthetic consortia

SSRN Electronic Journal · 2026-01-01

Polyunsaturated Fatty Acid Concentrations Are Reduced in the Cerebral Cortex of Mice When Fed an Alpha-Tocopherol Deficient Diet

Current Developments in Nutrition · 2025-05-01

Characterization of Changes in Key Odorants in Blueberries During Simulated Commercial Storage and Marketing by Sensory-Directed Flavor Analysis and Determination of Differences in Overall Perceived Aroma

Foods · 2025-04-02 · 2 citations

To preserve quality and extend shelf-life, blueberries need to be maintained at low temperatures and high relative humidity during storage; however, during marketing, temperatures are considerably higher than what is optimal. The full impact of this varied temperature regime on flavor is unclear. Blueberries were stored at 1 °C for three weeks, followed by one week at 10 °C, and then two days at 20 °C, to simulate commercial conditions, and the aroma active compounds were evaluated. Gas chromatography-olfactometry combined with aroma extract dilution analysis and stable isotope dilution coupled with gas chromatography-mass spectrometry revealed that the key odorants of blueberries were affected by storage conditions, including 1-octen-3-ol, 1-octen-3-one, (Z)-3-hexenal, (E,Z)-2,6-nonadienal, and linalool. Extended storage at 1 °C resulted in a decrease in concentrations and odor activity values of most key odorants followed by their recovery as temperature increased. The perceived aroma from sensory testing confirmed the difference in the aroma of blueberries stored at 1 °C versus the control. The results indicated that commercial storage does not reduce blueberry aroma because blueberries are marketed at warmer temperatures and that blueberries should not be directly sold to consumers from cold storage.

Comparison of Key Odorants and Sensory Properties of Peanut Butter and Sunflower Seed Butter

Journal of Agricultural and Food Chemistry · 2025-04-28 · 2 citations

This is the first comprehensive comparison of key odorants and sensory properties of peanut butter (PB) and sunflower seed butter (SB). A total of 47 neutral/basic and 13 acidic odorants were identified by direct solvent extraction-solvent-assisted flavor evaporation with gas chromatography–mass spectrometry, gas chromatography-olfactometry, and aroma extract dilution analysis. Most potent odorants were common across PB and SB, with α-pinene being unique to SB. Forty-three odorants were quantitated by stable isotope dilution analysis, with 2,3-pentanedione, 2-methylpropanal, and 2-acetyl-1-pyrroline having the highest odor-activity values in both PB and SB. Six aroma attributes (roasty, caramel, fatty, piney, malty, and earthy) were identified and rated by sensory descriptive analysis. Multivariate analysis showed PB had a roastier and more caramel-like aroma due to higher levels of pyrazines, guaiacol, vanillin, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, while α-pinene contributed a distinctive piney note in SB. Results provide insights into the practical applications of SB as an alternative to PB.

Effect of water type and proofing method on the perceived taste/mouthfeel properties of distilled spirits

Journal of Sensory Studies · 2024-01-17

Abstract Water is a key ingredient used in proofing of distilled spirits; however, its impact on the sensory perception of distilled spirits after proofing is scarcely reported. In this study, we diluted both aged and unaged spirits from high proof (>55%, alcohol by volume, ABV) down to 40% ABV and used a trained panel to determine if the choice of water type (spring water, distilled water, or limestone water) and proofing method (fast‐ vs. slow‐proofing) affected the perceived taste/mouthfeel characteristics of the final diluted spirits. Results showed that water type and proofing method did not have a significant effect on aged spirits. However, proofing method but not water type had a significant effect on the sensory perception of unaged spirits. Further characterization on the dynamic sensory profiles of fast‐ vs slow‐proofed unaged spirits showed that the slow‐proofed unaged spirits were characterized as sweeter at the beginning, with less burn throughout the entire evaluation period. Practical Application To our knowledge, this is the first demonstration of using A‐Not A test method to determine whether a perceived difference exists between two confusable high alcohol containing beverages. Our findings are of particularly relevance to producers of unaged spirits (i.e., vodkas), as it illustrates the importance of proofing strategies and how they can help to reduce the ethanol related burn sensation in unaged spirits when no other influential congeners are present.

Postharvest changes in coffee

Coffee in Health and Disease Prevention · 2024-10-01

Influence of baking conditions and initial flavour load on the evolution of flavours in cookies

Flavour and Fragrance Journal · 2024-03-21 · 3 citations

Abstract This study investigates the impact of baking conditions and initial concentrations of flavourings on the evolution of three key flavourings (benzaldehyde, butyl butyryl lactate, and vanillin) in cookies during baking and subsequent storage. Controlled baking experiments were conducted at two temperatures (130°C and 160°C) with varying initial flavouring concentrations. The results reveal that baking at the higher temperature (160°C) led to a substantial loss of benzaldehyde and butyl butyryl lactate, resulting in a significantly lower proportion of these compounds in the final product compared to baking at 130°C. In contrast, vanillin showed greater stability at the higher temperature, with its proportion in the final product remaining stable or increasing compared to the lower temperature. Specifically, the proportion of benzaldehyde decreased from 18.33% in the dough to 4.31% after 2 weeks of storage for cookies baked at 160°C, whereas the proportion of vanillin increased from 47.24% to 61.38% in the same period. Statistical analysis, employing ANOVA and Tukey–Kramer HSD tests, confirmed the significant effect of baking temperature on the evolution of flavour compounds ( p < 0.05). These analyses further revealed the notable influence of initial flavouring concentrations on the changes in benzaldehyde across all tested temperatures, as well as on butyl butyryl lactate and vanillin specifically at 130°C. These results offer valuable insights on how the baking process can be optimized to enhance the sensory profile of cookies and highlight the importance of temperature control and initial flavouring mix design.

Ethanol’s Pharmacodynamic Effect on Odorant Detection in Distilled Spirits Models

Beverages · 2024-11-26 · 2 citations

Aroma perception in distilled spirits is influenced by both the physicochemical and pharmacodynamic effects of ethanol. This study measured these effects by examining the odor detection threshold (ODT) of various odorants. The physicochemical effect influences how odorants partition into the vapor matrix (headspace), while the pharmacodynamic effect affects the functioning of olfactory receptors cells (ORCs). Both factors contribute to changes in odorant ODTs, though it remains unclear which has a greater influence. Across three exploratory experiments, we demonstrated that ethanol in the vapor matrix suppressed the olfactory detection of key odorants in distilled spirits, with some chemical groups being more affected than others. This suppression effect increased as ethanol concentration rose. Notably, our results showed that ethanol’s pharmacodynamic effect plays the primary role in elevating ODTs in ethanol/water solutions, and this effect intensifies as ethanol concentration in the liquid matrix increases. These findings highlight the significant role of ethanol concentration in the vapor matrix and provide scientific support for practices such as diluting spirits or using specifically shaped glassware to lower ethanol headspace concentration during whiskey nosing (odor evaluation).

Competitive binding between key aroma components of a strawberry flavoring and pea protein isolate within an aqueous model system

Food Hydrocolloids · 2024-12-07 · 4 citations

List of contributors

Coffee in Health and Disease Prevention · 2024-10-01