The effect of heat treatment (raw vs. lightly roasted), packaging (mesh versus heavy plastic), temperature (22째C versus 40째C) and storage time (6, 12, 18, 24, 32, 48 weeks) was investigated on the sensory and volatile compound profiles of peanuts. Sensory analysis, gas chromatographic-mass spectroscopy analysis (GC-MS), peroxide value measurement was used in the study. At week 0, raw and lightly roasted peanuts were not significantly different (P > 0.05) in oxidation-induced flavors. Storage time had a strong influence on the changes of sensory profiles of the peanuts. As storage time increased, the content of aldehydes increased with the increase of overall oxidized, cardboard, and painty flavors in the samples. It could be concluded from the results that heavy plastic bag and lower storage temperature could preserve the peanuts up to 24 weeks regardless of heat treatment. Mesh bag should be avoided due to its ineffectiveness in protecting against oxidation.

BACKGROUND Genome-wide association studies (GWAS) have identified genes influencing skin ageing and mole count in Europeans but little is known about the relevance of these (or other genes) in non-Europeans. OBJECTIVE To conduct a GWAS for facial skin ageing and mole count in adults < 40 years old, of mixed European, Native American and African ancestry, recruited in Latin America. METHODS Skin ageing and mole count scores were obtained from facial photographs of >6,000 individuals. After quality control checks, three wrinkling traits and mole count were retained for genetic analyses. DNA samples were genotyped with Illumina's Omni Express chip. Association testing was performed on ~8,703,729 SNPs across the autosomal genome. RESULTS Genome-wide significant association was observed at four genome regions: two were associated with wrinkling (in 1p13.3 and 21q21.2), one with mole count (in 1q32.3), and one with both wrinkling and mole count (in 5p13.2). Associated SNPs in 5p13.2 and in 1p13 are intronic within SLC45A2 and VAV3, respectively, while SNPs in 1q32.3 are near the SLC30A1 gene, and those in 21q21.2 occur in a gene desert. Analysis of SNPs in IRF4 and MC1R are consistent with a role of these genes in skin ageing. CONCLUSIONS We replicate the association of wrinkling with variants in SLC45A2, IRF4 and MC1R reported in Europeans. We identify VAV3 and SLC30A1 as two novel candidate genes impacting on wrinkling and mole count, respectively. We provide the first evidence that SLC45A2 influences mole count, in addition to variants in this gene affecting melanoma risk in Europeans.

Peach production in Georgia, USA, extends from mid-May to mid-August. Multiple cultivars are commercially grown in the U.S., and each cultivar has unique fruit quality characteristics, which could influence consumer perception and acceptability. Among those, peach flavor has been minimally characterized among cultivars. Headspace-solid phase microextraction (HS–SPME) combined with gas chromatography–mass spectrometry (GC–MS) was used to characterize the volatile profile of 42 peach cultivars commercially grown in 2016. The goal of this research was to understand the aroma composition and content of peach cultivars grown in Georgia, USA. Thirty-six volatile compounds were identified. Significant differences (p ≤ 0.0001) were observed for all the flavor volatiles across all cultivars being evaluated. Esters were the major compounds isolated from the 42 peach cultivars, followed by lactones, alcohols, aldehydes, and terpenoids, in that order. Lactones, benzaldehyde, and linalool, which are known to be peach aroma compounds, exhibited the highest mean concentrations among the cultivars with ɣ- and δ-decalactones having a concentration of approximately 180 ng·g−1 and 60 ng·g−1, respectively. Among the cultivars, “Majestic” had the highest mean concentration of ɣ-decalactone, followed by “Southern Pearl” with approximately 503 ng·g−1 and 443 ng·g−1, respectively. “Southern Pearl” and “Fairtime” also exhibited the highest average concentration of δ-decalactone. The results obtained will help provide an understanding of the distribution of the various volatile organic compounds found in Georgia-grown peach cultivars.

The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers’ liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers’ segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee.

Outbreaks associated with fresh-cut leafy greens continue to occur despite efforts to implement horticultural practices that minimize introduction of enteric pathogens to the crop. The experimental trials in this study were designed to examine the efficacy of an acetic acid (AA)-and chitosan-based spray treatment, applied 1 day prior to harvest, for reducing the prevalence of Escherichia coli O157:H7 (O157) and Salmonella in field-grown leafy greens contaminated at levels detectable only through enrichment culture. Responses to the treatment solution were variable and depended on the type of leafy green (leafy lettuce, spinach, or cabbage), cultivar, pathogen, and AA concentration (0.3 to 0.7%). No significant differences in E. coli O157 prevalence were found for untreated and treated cabbage heads and spinach plants (P > 0.05). In contrast, treatment significantly affected Salmonella on 'Bravo F1' green cabbage and '7-Green' spinach (P < 0.05), with odds ratios of 2.2 and 3.3 for finding the pathogen on untreated versus treated greens, respectively. Salmonella was also 7.1 times more likely to be found on an untreated lettuce plant than on a lettuce plant sprayed with a 0.7% AA treatment solution (95% confidence interval [CI], 4.1 to 12.2; P < 0.0001). In studies addressing the efficacy of chitosan (0.1 or 0.3%), this chemical failed to reduce the prevalence of either pathogen on lettuce (P > 0.05). Similarly, spraying with 0.3% AA did not affect the prevalence of Salmonella on lettuce plants (P > 0.05); however, treatment solutions with 0.4% AA reduced the likelihood of detecting Salmonella in treated versus untreated plants by 6.6 times (95% CI, 2.1 to 20.9; P = 0.0007). After the lettuce was harvested and hand washed, consumers failed to distinguish either visually or organoleptically between untreated lettuce and lettuce sprayed with an acetic acid solution (P > 0.05). These results indicate that acetic acid could be used to reduce the microbiological risk of preharvest leafy greens.

This research aimed to compare the effects of monosodium glutamate (MSG) and its alternatives on sensory characteristics of chicken soup. High-performance liquid chromatography analysis was carried out to quantify umami substances in potential MSG alternatives. Two mushroom extracts (CE and MC), one tomato extract (TC), and one yeast extract (YE) powders were selected due to their high equivalent umami concentration (EUC). These extracts together with MSG were then applied individually at four different levels (CE, MC, TC, MSG: 0.05%, 0.1%, 0.2%, 0.4%; YE: 0.0125%, 0.025%, 0.05%, 0.1%) in chicken soup in order to compare their impact on major sensory attributes using the degree of difference from control (DODC) test. Our results showed that all four extracts at all the usage levels exhibited an enhancement effect on the overall flavor, meaty flavor, saltiness, and umami taste. The extent of enhancement depended on the type of the alternative and its usage level. Higher levels of MSG alternatives (except YE) suppressed the chicken flavor. YE had similar enhancement effects as MSG on umami and salty tastes already at lower usage levels. At the lowest concentration, TC showed a stronger enhancement effect than MSG, but its effect on most attributes decreased as the usage dose increased. Compared to CE, the other mushroom extract MC resembled MSG at most levels. Overall, the closest synergistic effect in chicken soup was noted with 0.1% MSG, 0.1% MC, and 0.025% YE. Practical Application This study compared the enhancement effects of MSG and selected alternatives in chicken soup. Results will help food manufacturers who would like to replace MSG with natural umami substances in soup products to enhance flavor and reduce sodium chloride.

Soup manufacturers are removing monosodium glutamate (MSG) to meet consumer demand for natural ingredients. This research investigated the influence of MSG and its substitutes (yeast extract: YE; mushroom concentrate: MC; tomato concentrate: TC) on clear chicken soup with 0.4% sodium chloride (salt) by comparing sensory attributes and consumer acceptability among each other, and to a chicken soup sample containing 0.5% salt (Salt 0.5%). The soup with 0.4% salt without enhancers was designated as the control. Corresponding list of ingredients was also presented to consumers to study the effects on consumer expectations about chicken soup products. Our results showed that MSG and its substitutes significantly (P < 0.05) enhanced the sensory properties of chicken soup. These flavor enhancers also achieved statistically same or stronger improvement in overall flavor, meaty flavor, chicken flavor and umami taste when compared to Salt 0.5% sample. Consumers significantly preferred MSG 0.1%, YE 0.025%, and Salt 0.5% samples than others. Compared to MC and TC samples, less consumers perceived MSG and YE samples as "free of artificial" and "natural" with lower consumption interest. Claims about artificial/natural ingredients were attractive selling points for chicken soups, but good sensory appealing was the most important attribute linearly affecting consumer satisfactions.

ObjectivesThe objective of this study was to better understand the impacts of various ground beef formulation methods on volatile aromatic compounds through GC/MS/Olfactory and trained descriptive sensory panel analysis. Materials and MethodsSixteen treatments including 4 meat sources (chuck, regular, sirloin, round), 2 fat percentages (10 and 20%), and 2 grind treatments (6.4 mm grind and bowl chopped) were formulated Patties were formed with a patty maker using a 2.54 cm mold and cooked on a commercial flat top to an internal temperature of 70°C. Samples for GC analysis (n = 124) were placed in glass jars with a Teflon cover and allowed to thaw in a 70°C water bath. A SPME was inserted into each jar and the headspace was collected for 2 h. The SPME was injected into a multi-dimensional GC/MS/Olfactory machine and aroma compounds were separated, identified, and smelled. A trained descriptive attribute panel evaluated 144 samples for beef flavor and texture attributes using the Beef Lexicon (Adhikari et al., 2011). ResultsPartial least squares regression biplot were developed to illustrate trained descriptive flavor panel and volatile aromatic compounds that contributed to flavor. A cluster of beef flavor identity, roasted, umami, refrigerator stale, and cooked milk flavor attributes, as well as 2-(hexyloxy)-ethanol, decanal, 2-heptanone, hexanoic acid, and 3-ethyl-2,5-dimethyl-pyrazine volatile compounds, and chuck bowl chopped 20% lipid and sirloin 6.4 mm 20% lipid ground beef treatments were identified as contributing positively to flavor and texture. A cluster of butanoic acid, trimethyl-pyrazine, 3-methyl-butanal, 2-propanone, 2-butanone, 2-ethyl-6-methyl-pyrazine, acetic acid, methanethiol, octane, 2,5-dimethyl-pyrazine, and 2-ethyl-5-methyl-pyrazine, medicinal flavor, and round 6.4 mm 20% ground beef patties represents attributes that positively impacted flavor, but negatively impacted texture. A majority of the volatile compounds positively impacted perception of flavor. Volatile compounds were positively associated with texture. Bitter, liver-like, and sour descriptive attributes, as well as 2-nonenal clustered indicating both a negative impact for texture and flavor. A cluster surrounding particle size, springiness, petroleum like, burnt, and smoky charcoal flavor attributes, 2-methyl-butanal and 2-ethyl-3,5-dimethyl-pyrazine volatile compounds, and regular 6.4 mm 20% fat, chuck 6.4 mm 20% fat, regular bowl chopped 20% fat, round bowl chopped 20% fat, and sirloin bowl chopped 10% fat treatments, clustered indicating a negative impact on flavor but positive impact on texture. ConclusionThis study confirmed that fat level contributes to flavor development but is one of the first to highlight the importance of ground beef texture to the eating experience. Differences in relationships among beef flavor attributes, texture attributes, and aromatic volatiles are present through the manipulation of meat source, fat percentage, and grind treatments.

Monosodium glutamate (MSG) is a flavor enhancer commonly used in processed food products. However, its usage is controversial in the United States. This work aimed to understand the U.S. consumers' perception about MSG and the factors influencing their attitudes. A survey questionnaire was developed based on a focus group study and then distributed in three geographical areas in the United States. Our results showed that U.S. consumers in general had a somewhat negative attitude toward MSG. Consumer's concern level about MSG was correlated with their risk and benefit perception about this ingredient. Information and natural food preference had a significant (p <=.05) positive contributions to risk perception. Consumers who had less negative feelings about chemicals tended to perceive more benefits from MSG. It was noticed that many respondents were confused about the differences between MSG and sodium chloride. Extracts from natural sources could be promising choices of MSG substitutes. Practical applications The survey created in this study threw light on understanding the U.S. consumers' perception about monosodium glutamate (MSG). Findings from this work could be applied by food industry to better educate and communicate with consumers in terms of the issues related with MSG. In addition, with the knowledge of the factors driving consumer's perception, the food industry could use MSG substitutes and alternatives that meet the demands and satisfaction of today's consumer.

The main objective of this study was to determine the effects of 8-week storage on the consumer acceptability and volatile compound profile of roasted peanuts. Normal-oleic Georgia 06G kernels (06G), high-oleic Georgia 13M (13M), georgia runner (mixed) in-shell (InR) & kernels (R), and virginia (mixed) in-shell (InVA) & kernels (VA) were roasted to medium doneness and stored at 21 degrees C for consumer and chromatography-mass spectroscopy (GC-MS) tests conducted at week 0, 4 and 8. GC-MS results showed that 06G was the most oxidized samples followed by InVA after 8 weeks. Only InVA exhibited a decrease in consumer likings during storage. At week 8 InR was significantly (p <= 0.05) preferred over InVA. When compared high-oleic 13M to normal-oleic 06G, 13M had significantly (p <= 0.05) higher consumer likings than 06G at all three time points with a better ability to retain pyrazines and resist to lipid oxidation.

The objectives of this study were to determine and compare the sensory perceptions and aroma volatiles of 6 freshly roasted peanut samples and to explore the drivers of consumer acceptability. Normal-oleic Georgia 06G kernels (06G), high-oleic Georgia 13M kernels (13M), Georgia runner (mixed) in-shell (InR) & kernels (R), and Virginia (mixed) in-shell (InVA) & kernels (VA) were roasted to medium doneness for consumers, descriptive, and gas chromatography-mass spectroscopy (GC-MS) tests. For Virginia variety, InVA was preferred over VA. High-oleic 13M was preferred over normal-oleic 06G in overall liking, aroma liking, flavor liking, sweet liking and roasted peanut flavor liking, and so on. Descriptive tests showed that 06G was highest in bitter taste. Cluster analysis divided consumers into 3 segments. Consumer overall liking was positively correlated with attributes related to fresh products and negatively correlated with the attributes that gave consumer the impression of oxidation and overroast. Consumer in cluster 3 had more light eaters and paid less attention to textural aspects. GC-MS data identified benzene derivatives and pyrazines as the principal volatiles. 06G had significantly (P ≤ 0.05) higher concentration of alcohols and aldehydes with the lowest concentration of pyrazines. As the major pyrazine, 2,5-dimethyl-pyrazine had the strongest correlation with roasted peanutty flavor, while octanal, nonanal, hexanal, and 2-pentyl pyridine showed closer correlation with overall oxidized flavor.