Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics
Yacon juice is a worthy alternative of a product able to keep all the benefits of the yacon roots. Lactobionic acid has been studied as a food functional acidifier, although still without permission to be applied in foods, cannot be sensory evaluated. Thus, the only approach to estimate a sensory pr...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23004124 |
| _version_ | 1797372892293365760 |
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| author | Caroline Marques Carlos Eduardo Bortolan Toazza Evandro Bona Marina Leite Mitterer-Daltoé Maria Lucia Masson |
| author_facet | Caroline Marques Carlos Eduardo Bortolan Toazza Evandro Bona Marina Leite Mitterer-Daltoé Maria Lucia Masson |
| author_sort | Caroline Marques |
| collection | DOAJ |
| description | Yacon juice is a worthy alternative of a product able to keep all the benefits of the yacon roots. Lactobionic acid has been studied as a food functional acidifier, although still without permission to be applied in foods, cannot be sensory evaluated. Thus, the only approach to estimate a sensory profile of a lactobionic acid-added product is correlating sensory data with chemometric assessments. Sensory evaluation of yacon juice was performed with flash profile and its results were correlated with E-nose ones. Sensometrics showed a high similarity between yacon juice with lactobionic acid and tartaric acid regarding the volatile signals, and both raised the descriptors: Astringency, yellow color pearl-like, herbal, soy, cereal and leaf flavor, acid and bitter residual flavors. This study showed not just the potential of yacon juice as a new product, but also the suitability of combining flash profile and sensometrics to access a potential ingredient. |
| first_indexed | 2024-03-08T18:42:23Z |
| format | Article |
| id | doaj.art-dc9a2bcb6766405884a804f0dc0c1931 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T18:42:23Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-dc9a2bcb6766405884a804f0dc0c19312023-12-29T04:46:26ZengElsevierFood Chemistry Advances2772-753X2024-06-014100591Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometricsCaroline Marques0Carlos Eduardo Bortolan Toazza1Evandro Bona2Marina Leite Mitterer-Daltoé3Maria Lucia Masson4Department of Chemical Engineering, Graduate Program in Food Engineering (PPGEAL), Federal University of Paraná, Av. Francisco Heráclito dos Santos, n. 100, Curitiba, PR 81531-980, Brazil; Corresponding author.Department of Chemical Engineering, Graduate Program in Food Engineering (PPGEAL), Federal University of Paraná, Av. Francisco Heráclito dos Santos, n. 100, Curitiba, PR 81531-980, BrazilDepartment of Food Engineering, Graduate Program in Food Technology (PPGTA), Federal University of Technology-Paraná, Via Rosalina Maria dos Santos, n. 1233, Campo Mourão, PR 87301-899, BrazilDepartment of Chemistry, Graduate Program in Chemical and Biochemical Technology Processes (PPGTP), Federal University of Technology-Paraná, Km 01, Pato Branco, PR 85503-390, BrazilDepartment of Chemical Engineering, Graduate Program in Food Engineering (PPGEAL), Federal University of Paraná, Av. Francisco Heráclito dos Santos, n. 100, Curitiba, PR 81531-980, BrazilYacon juice is a worthy alternative of a product able to keep all the benefits of the yacon roots. Lactobionic acid has been studied as a food functional acidifier, although still without permission to be applied in foods, cannot be sensory evaluated. Thus, the only approach to estimate a sensory profile of a lactobionic acid-added product is correlating sensory data with chemometric assessments. Sensory evaluation of yacon juice was performed with flash profile and its results were correlated with E-nose ones. Sensometrics showed a high similarity between yacon juice with lactobionic acid and tartaric acid regarding the volatile signals, and both raised the descriptors: Astringency, yellow color pearl-like, herbal, soy, cereal and leaf flavor, acid and bitter residual flavors. This study showed not just the potential of yacon juice as a new product, but also the suitability of combining flash profile and sensometrics to access a potential ingredient.http://www.sciencedirect.com/science/article/pii/S2772753X23004124Product developmentChemometricsGPAFunctional foodLactobionic acid |
| spellingShingle | Caroline Marques Carlos Eduardo Bortolan Toazza Evandro Bona Marina Leite Mitterer-Daltoé Maria Lucia Masson Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics Food Chemistry Advances Product development Chemometrics GPA Functional food Lactobionic acid |
| title | Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics |
| title_full | Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics |
| title_fullStr | Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics |
| title_full_unstemmed | Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics |
| title_short | Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics |
| title_sort | sensory profile estimation of yacon smallanthus sonchifolius juice acidified with lactobionic acid combination of flash profile e nose and sensometrics |
| topic | Product development Chemometrics GPA Functional food Lactobionic acid |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23004124 |
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