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Sensory profiles of commercial coffee substitutes were determined and their possible interdependences with antioxidant characteristics (FRAP, DPPH, ABTS, and CUPRAC), total polyphenol content, and colour were investigated and compared to coffees. Statistically relevant relations were revealed between certain sensory attributes, colour, and antioxidant capacity.
Sensory attributes show distinct patterns for coffees, their blends, and substitutes, but no significant differences between substitutes from different raw materials were found, except for chicory. Although coffees have generally higher antioxidant capacities than their substitutes, these latter, especially chicory-based products, are also valuable antioxidant sources, as only half of them had significantly lower polyphenol and antioxidant contents when compared to coffee.
Principal component analysis was applied to reveal possible differentiation pattern between samples, based on both their sensory and antioxidant attributes.
Abstract
Hungarian fruit vinegars were characterised in terms of physicochemical attributes (total polyphenol content, antioxidant characteristics/FRAP, CUPRAC, ABTS/, ascorbic acid content, pH, total soluble solids), sensory profiles, and antimicrobial properties.
Both compositional and sensory profiles showed distinct patterns depending on the type of vinegar (Tokaj wine, balsamic or apple) and the additional fruit used. Balsamic vinegars maturated on rosehip, sea buckthorn, and raspberry showed outstanding antioxidant performances. Rosehip, raspberry, and quince vinegars, as well as vinegars produced from Tokaji aszú and balsamic apple obtained high scores for fruity and sweet notes.
Antimicrobial activities were tested on Gram-negative and Gram-positive organisms, including probiotic bacteria. Generally, only weak activities were obtained, which was attributed to the natural sugar content of the samples, depending on the type of the vinegar and the fruit. Similar results, but more pronounced bacterial growth inhibitions were obtained for probiotic strains, however, some probiotic strains were resistant to at least two of the vinegars. Based on these, balsamic apple, raspberry, rosehip, quince, and sea buckthorn may qualify as potential functional components of probiotic preparations containing some of the strains tested.
Honey is produced by honeybees from nectar, sap of plant parts, or the juicy material secreted by sucking insects living on trees. It is rich in nutritionally useful components, the occurrence of which highly depends on the botanical and geographical origin of honey. Our goal is to develop a new, rapid, and accurate combination of analytical methods for identification of botanical and geographical origin.
Physicochemical parameters (pH, electrical conductivity, moisture, and ash content), colour (L*a*b*), and antioxidant properties were determined in addition to correlative techniques, such as electronic tongue and near infrared spectroscopy. For the statistical evaluation ANOVA, principal component analysis, and linear discriminant analysis were applied.
Results showed significant differences (P<0.05) in physicochemical properties, colour, and antioxidant capacity according to the botanical origin of honeys. Electronic tongue (ET) and near infrared spectroscopy (NIR) techniques were useful in the identification of the botanical and geographical origin, showing generally good accuracy.
The physicochemical parameters are important and can serve as reference methods, completing NIR and ET as target techniques, which are promising, but need further improvement for the determination of honey origin.
