Flavor engineering: A comprehensive review of biological foundations, AI integration, industrial development, and socio-cultural dynamics
Food Research International,
Год журнала:
2024,
Номер
196, С. 115100 - 115100
Опубликована: Сен. 17, 2024
This
state-of-the-art
review
comprehensively
explores
flavor
development,
spanning
biological
foundations,
analytical
methodologies,
and
the
socio-cultural
impact.
It
incorporates
an
industrial
perspective
examines
role
of
artificial
intelligence
(AI)
in
science.
Initiating
with
intricacies
flavor,
delves
into
interplay
taste,
aroma,
texture
rooted
sensory
experiences.
Advances
mathematical
modeling
techniques
open
avenues
for
interdisciplinary
collaboration
technological
innovation,
addressing
variations
perception.
The
impact
extends
beyond
gustatory
experiences,
influencing
economics,
society,
nutrition,
health,
innovation.
collective
understanding
deepens
insight
dynamic
between
olfactory
elements
within
cultural
landscapes,
emphasizing
how
experiences
are
woven
human
culture
heritage.
evolution
food
analysis,
encompassing
instrumental
a
combination
both,
integration
techniques,
signifies
progression
and,
promising
advancements
precision,
efficiency,
innovation
industry.
comprehensive
involved
analyzing
key
aspects
engineering
related
sectors.
Articles
book
chapters
on
these
topics
were
collected
using
metadata
analysis.
data
this
analysis
was
extracted
from
major
online
databases,
including
Scopus,
Web
Science,
ScienceDirect.
Язык: Английский
Pectinase‐Driven Optimization of Pectin Hydrolysis for Enhanced Clarity, Anthocyanin Retention, and Consumer Appeal in Red Dragon Fruit Mint Flavored Beverage
Journal of Food Processing and Preservation,
Год журнала:
2024,
Номер
2024(1)
Опубликована: Янв. 1, 2024
This
study
is
aimed
at
analyzing,
evaluating,
and
optimizing
the
pectin
hydrolysis
process
to
improve
quality
of
carbonated
beverages
made
from
red
dragon
fruit
combined
with
mint
flavor.
Red
fruit,
rich
in
nutrients
antioxidants,
presents
challenges
beverage
processing
due
its
high
content,
which
affects
clarity
anthocyanin
stability.
The
research
investigates
impact
various
parameters,
including
enzyme
concentration,
time,
temperature,
on
juice
content.
Using
a
central
composite
design
model,
optimal
conditions
were
determined
maximize
Sensory
evaluation
during
blending
was
also
conducted
assess
consumer
acceptance,
focusing
clarity,
color,
flavor,
taste,
total
acceptability.
optimum
found
yield
maximum
(52.763%)
content
(224.414
mg
C3G/L).
indicated
that
20%
concentration
0.12%
citric
acid,
13°Bx,
0.30%
flavor
provided
best
acceptance.
demonstrates
potential
for
producing
high‐quality,
appealing,
nutritious
contributing
healthier
more
sustainable
consumption
trends.
Язык: Английский