Creation of microbial bio-aroma wheel design according to smell attributes and multivariate exploratory methods

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2023-05-30 DOI:10.1111/joss.12840

Priyanka Roy, Mohit Malik, Yogesh Kumar, Vijay Kumar, Murlidhar Meghwal, Pinkesh Jethwa

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引用次数: 0

Abstract

Microbial bio-aroma synthesized from biowaste, and its marketing is an emerging aspect of future research due to their benefits. However, the sensory lexicon of bio-aroma has not yet been developed so far. This study aims to identify the smell characteristics of bio-aroma produced by fermentative yeast Kluyveromyces marxianus by solid-state fermentation, where the sample was extracted from fermented sugarcane bagasse (FSB), sweet lemon peel (FSLP), and pomegranate peel (FPP). A group of 49 respondents participated in this sensory analysis; the generated data reveal that a total of 29, 35, and 26 aroma essences gets from FSB, FSLP, and FPP, respectively. Multiple factor analysis was performed using XLSTAT 2022.1 version, and hierarchical clustering was used to classify the different cluster levels of aroma attributes. An aroma wheel is designed according to the attributes of classified aroma (smell). This bio-aroma has prospects for application in food, pharmaceuticals, and cosmetic products.

Practical Applications

This fermented bio-waste aroma lexicon will be helpful to academicians, researchers, flavorist and consumers to understand the precise description and basic terms. It also make them aware about a natural alternative source of flavor and aroma ingredients. It can be used as a sustainable additive for food, pharmaceutical, and cosmetic industries in the future.

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根据气味属性和多元探索方法创建微生物生物香气轮设计

利用生物废弃物合成微生物生物香气，其市场营销是未来研究的一个新兴方向。然而，生物香气的感官词汇至今尚未开发。本研究以发酵甘蔗甘蔗渣(FSB)、甜柠檬皮(FSLP)和石榴皮(FPP)为原料，对发酵酵母克鲁维酵母(Kluyveromyces marxianus)固态发酵产生的生物香气的气味特征进行了研究。一组49名受访者参与了这个感官分析;生成的数据显示，FSB、FSLP和FPP分别获得了29、35和26种香精。采用XLSTAT 2022.1版本进行多因素分析，并采用分层聚类方法对香气属性的不同聚类水平进行分类。根据分类香气(气味)的属性设计香气轮。该生物香气在食品、医药、化妆品等领域具有广阔的应用前景。本词典将有助于学者、研究人员、调香师和消费者了解发酵生物废物香气的准确描述和基本术语。这也让他们意识到一种天然的替代风味和香气成分来源。在未来，它可以作为食品、制药和化妆品行业的可持续添加剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.