{"title":"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","authors":"Priyanka Roy, Mohit Malik, Yogesh Kumar, Vijay Kumar, Murlidhar Meghwal, Pinkesh Jethwa","doi":"10.1111/joss.12840","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>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 <i>Kluyveromyces marxianus</i> 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.</p>\n </section>\n \n <section>\n \n <h3> Practical Applications</h3>\n \n <p>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.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Creation of microbial bio-aroma wheel design according to smell attributes and multivariate exploratory methods\",\"authors\":\"Priyanka Roy, Mohit Malik, Yogesh Kumar, Vijay Kumar, Murlidhar Meghwal, Pinkesh Jethwa\",\"doi\":\"10.1111/joss.12840\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <p>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 <i>Kluyveromyces marxianus</i> 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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical Applications</h3>\\n \\n <p>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.</p>\\n </section>\\n </div>\",\"PeriodicalId\":17223,\"journal\":{\"name\":\"Journal of Sensory Studies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2023-05-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Sensory Studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/joss.12840\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12840","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Creation of microbial bio-aroma wheel design according to smell attributes and multivariate exploratory methods
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.
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.