| 1. |
- Ben Tobin, Aarti, et al.
(författare)
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Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel
- 2020
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Ingår i: Food & Function. - : Royal Society of Chemistry. - 2042-6496 .- 2042-650X. ; 11:10, s. 8648-8658
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Tidskriftsartikel (refereegranskat)abstract
- Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow. Swallowing disorders i.e. dysphagia, are especially present among the elderly population and often lead to choking and further health complications. The aim of this research was to investigate the relationship between the perception of ease of swallowing in the elderly and the rheological parameters of particulated foods, using broccoli purees as a model system. Particulated foods can be described as a concentrated dispersion of plant particles in a fluid phase. The effect of the fluid phase (Newtonian vs. shear thinning) and dispersed phase (plant particles with different size distribution and morphology) on the rheological properties of simulated boli was studied by characterising shear viscosity, viscoelasticity, yield stress, extensional viscosity and cohesiveness. Ease of swallowing and mouthfeel were evaluated by a semi trained healthy elderly panel (n = 19, aged 61 to 81). Ease of swallowing was correlated with the presence of yield stress and extensional viscosity in the bolus, characteristic of boli with xanthan gum as the fluid phase. Although the properties of the fluid phase played a dominant role in the ease of swallowing, compared to the dispersed phase, both components played a role in the rheological properties of the bolus and the perception of ease of swallowing by the elderly panel. These results provide insights into the design of personalised foods for populations with specific needs such as those suffering from swallowing disorders.
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| 2. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Evaluation of sensory effects of thiols in red wines by projective mapping using multifactorial analysis and correspondence analysis
- 2020
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Ingår i: Journal of sensory studies. - : Blackwell Publishing Ltd. - 0887-8250 .- 1745-459X. ; 35:4
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Tidskriftsartikel (refereegranskat)abstract
- The aim of the current study was to systematically evaluate effects of single thiols, of thiol interactions in a single red wine matrix, and of red wine matrix effects combined with thiol interactions using projective mapping (PM) with experienced assessors. All work was done in dearomatized red wine from various cultivars. A dual approach to the projective mapping data analysis (coordinates and multifactorial analysis or frequency of citations and correspondence analysis), coupled to regression vector (RV) coefficients allowed to test the hypothesis that the resulting maps should be similar, which was the case for single thiols (RV > 0.7) but not for the more complex thiol × thiol or thiol × thiol × matrix interactions tested (RV < 0.7). It was shown that 4-mercapto-4-methylpentan-2-one (4MMP) levels were relatively more important than the cultivar used, while the opposite was true for 3-mercapto-1-hexanol (3MH) and 3-mercaptohexyl acetate (3MHA). No specific descriptors were associated with 3MH and 3MHA, but the wines had more “savory” notes. The interaction effects of 3MH × 4MMP and 3MHA × 4MMP were different both in the number and in the frequency of citation of the attributes. Practical Applications: Complex multilevel sensory interaction phenomena can be studied if a pragmatic and systematic practical methodology is used, as demonstrated by this work. As the method used does not require a trained panel, this type of approach can be used also outside an academic environment, to the benefit of the industry; however, the researchers must take into account the complexity of the matrix and the difficulty of the assessment. The outcome of the dual approach to the data analysis could help researchers decide which data handling option is better suited for their work.
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| 3. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines
- 2020
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Ingår i: Foods. - : MDPI. - 2304-8158. ; 9:8
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Tidskriftsartikel (refereegranskat)abstract
- The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine experts. The aim of the work was to evaluate whether the Swedish wine experts have a common concept of what a typical Solaris wines should smell and taste like or not and, also, to bring out more information about the sensory space and chemical composition of Solaris wines. The results showed a lack of agreement among the wine experts regarding the typicality of Solaris wines. This, together with the results from the sensory evaluation, could suggest the possibility of different wine styles for Solaris wines. From a chemical perspective, the global volatile profile showed a larger variability between individual wines than between Solaris and non-Solaris. However, 4MMP, ethyl propionate, ethyl 2-Methyl propanoate, and diethyl succinate were significantly higher in Solaris wines. Concerning non-volatile compounds, the results showed a significant discrimination between Solaris and non-Solaris wines, the former being characterized by higher ethanol %, Mg, succinic acid, tartaric acid, and sucrose levels.
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| 4. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Is There a Link Between Coffee Aroma and the Level ofFuranmethanethiol (FMT) in Pinotage Wines?
- 2020
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Ingår i: South African Journal of Enology and Viticulture. - : Stellenbosch University. - 0253-939X .- 2224-7904. ; 41:2, s. 245-250
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Tidskriftsartikel (refereegranskat)abstract
- Over the years, Pinotage has found its way into the South African and international market. Producers have used the flavour potential of this "original" South African grape to produce different wine styles, one of them being the so-called "coffee-style Pinotage". The current study aims to explain the impact of furanmethanethiol (FMT) on the characteristic coffee aroma of these coffee-style wines. Chemical and sensory evaluation, as well as data mining of the technical information available, was performed. Not all wines marketed as "coffee Pinotage" showed a high "coffee" rating. However, the results showed a good correlation between the aroma perception and FMT concentrations (R2 = 0.81). However, RV coefficients were low when comparing the coffee rating with the information provided on both the front and the back label, which shows that, in some cases, the use of the "coffee Pinotage" term was rather part of the marketing strategy.
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| 5. |
- Garrido Banuelos, Gonzalo, et al.
(författare)
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Phenolic and sensorial evolution during bottle ageing of South African Shiraz wines with different initial phenolic profiles
- 2020
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Ingår i: South African Journal for Enology and Viticulture. - : South African Society for Enology and Viticulture. - 0253-939X .- 2224-7904. ; 41:1, s. 17-32
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this research was to evaluate the colour and phenolic evolution of Shiraz red wines made from the same vineyard, but with different initial phenolic profiles. Several vineyard-related variables were initially evaluated in a first vintage (2014), but grape ripeness was shown to be the most determining factor on most of the phenolics and the taste and mouthfeel of the wines. In the second vintage (2015), wines made from four different ripeness levels were aged up to 18 months and periodically analysed during this period. The results show how Shiraz wines with different initial phenolic profiles might develop differently over time during bottle ageing. In the second vintage, some of the colour and phenolic parameters of the wines were similar after completing the alcoholic fermentation (AF). However, these small differences between the wines became more noticeable over time, especially when comparing the wines made from the highest sugar level with the rest. These differences were especially noticeable in the polymeric fraction (polymeric phenols and polymeric pigments), with a larger number of polymeric forms found in the wines made from the ripest berries, and subsequently a larger formation of polymeric pigments. Differences in the wines' phenolic composition, and the differences in the alcohol content of the wines, also influenced the taste and mouthfeel evaluation of the wines, and these were maintained over time.
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