29^th World Conference on Food and Beverages August 24-25, 2020 London, UK

Biography:

Mingjie Chen has completed his PhD from Shanghai Institute of Plant Physiology and Ecology and postdoctoral studies from University of Minnesota and University of Missouri. He is the distinguished professor of Xinyang Normal University. He has published more than 25 papers in reputed journals. His current reserach interests focus on understanding the chemical base of tea quality, tea lipid metabolism, and new method developments for tea research.

Abstract:

Among the six types of chinese tea (green tea, white tea, yellow tea, Oolong tea, black tea, and dark tea), white tea mainly is produced in southeast part of China from several selected tea cultivars. The manufacture of white is the simplest one, constitued by only two steps, they are : prolonged withering and fixation. The white tea is characterized by “umami” taste, and becomes incresingly popular in both international and domestic markets. Previous studies suggested that the relative high contents of free amion acids from white tea attribute to its characteristic taste. Here, we investigated whether other chemicals could potentially contribute to its unique flavour, such as oligopeptides and nucleotides. We also explored the chemical differences among different grades of white tea. Our studies provide new insights about the chemicals to shape white tea flavour.

Biography:

Nicola Condelli has completed his PhD in Food Biotecnology at the University of Basilicata on 06 March 2006 . He currently works as a researcher in Food Science and Technology at School of Agricultural, Forestry, Food and Environmental Sciences of University of Basilicata. He is specialized in sensory analysis, he is a member of the Italian Society in Sensory Science and possesses the professional qualification of “Sensory Project Manager”. He has published more than 20 papers in reputed journals.

Abstract:

Market surveys on coffee consumption are showing an increasing demand for high quality and specialty coffee. Therefore, the identification of factors that can guarantee a better and standardized quality assessment of coffee is desirable. The aim of this study was to determine the sensory and chemical characteristics of coffee’s samples, and to investigate their potential relevance on consumer acceptability, also taking into account the different characteristics of the subjects. In fact, several studies have been demonstrated the effect of both physiological and psychological differences between subjects on sensory and hedonic responses.

Sixteen samples of coffee bean (8 Arabica and 8 Robusta) were used to this end. The coffee beans were toasted at the same level using a pilot plant. The obtained coffee samples were characterized by aroma analysis using Gas Chromatography- Mass Spectrometry (GC–MS), chemical and physical analyses (caffeine, total phenol, color, density, humidity, etc.), hedonic and sensory evaluation by 90 consumers using a Check-All- That-Apply (CATA) questionnaire. On consumers involved in sensory evaluations the responsiveness to PROP and the density of fungiform papillae were measured. Consumers were also asked to complete a questionnaire on consumption habit regarding coffee. Therefore, the judges were grouped according to the similarity of their characteristics.

The obtained data performed on ANOVA model highlighted the effect of sample and cultivar factors on both chemical and sensory and hedonic values. In order to better interpret the relationships between the different measured parameters, multivariate analyses were performed. For this purpose, the samples were ordered based on the satisfaction scores. Only significantly different samples were considered. Results allowed to identify key attributes that influence coffee liking in terms of chemical, aromatic and sensory markers. A significant effect of consumer characteristics, in terms of sensitivity to PROP and consumption habit was also find.

Biography:

Claudia Pudack is Manager Customer Solutions and joined Sulzer in 2013. Based in Winterthur, she frequently travels to the test centre near Basel to coordinate the crystallisation tests. Dr. Pudack has 10 years of experience in changing positions within the industrial R&D environment. She received a diploma in Geology from the Freiberg University of Mining and Technology (Germany) and holds a PhD in geochemistry from the ETH Zürich (Switzerland).

Severine Dette, a dynamic chemical engineer with specialization in melt crystallization and freeze concentration of liquid foods, has been involved in the development of process solutions from lab to industrial scale. She has been a regular participant in various crystallization conferences all over the globe. Dr. Dette has completed her PhD under the supervision of Prof. Joachim Ulrich at the Martin Luther University, Halle-Wittenberg (Germany).

Abstract:

The global liquid food industry is expected to reach an estimated USD 1.9 trillion by 2021 [1]. Growing urbanization and disposable income are the major drivers for the growth of this market. Urban lifestyle and higher disposable income have led to a growing interest in sports and a healthier way of eating and drinking [2]. Indeed, consumers are paying more attention to nutrition and its impact on their health and environment. This results in strong market demand for premium quality, fortifying products and healthy liquid foods [3, 4, 5].

Liquid food production results in the composition of several ingredients and water. For production purposes, natural ingredients are often concentrated and used to produce final products. The concentration of liquid foods is also a common process to reduce the volume of water for storage, transport and shelf life purposes. However, these concentrates have certain limits and suffer from negative opinion. Indeed, thermal concentration processes degrade the natural qualities of ingredients. Therefore, liquid food producers have a double challenge to address. On the one hand, they wish to reach higher concentration levels. On the other hand, they want to preserve the nutritional and organoleptic properties of the ingredients to meet consumers’ expectations.

This webinar will present TWICE™, a new process developed to produce high liquid food concentrates with top-grade organoleptic and nutritional properties. TWICE™ combines two crystallization technologies, namely, suspension freeze concentration and static layer crystallization. Freeze concentration is a proven technology to concentrate liquid foods gently. Layer crystallization is mainly used for non-aqueous liquids. The combination of these two technologies is a significant step forward for the liquid food industry. It offers food companies an innovative solution to develop new products and appeal to the premium market.

Biography:

Actually PhD Resecher in FCF/USP. PhD in Food Science and Technology (2017) at ESALQ/USP. She stay in "Flavour center" at the University of Reading–UK. Specializing in analysis chromatography olfactometry and technical aids for identifying volatile compounds. She did her sandwich undergraduate (Brazil/France) in INRA-Dijon in OPALINE project. In 2012 and completed his Masters in Food Science and Technology, with a focus on products with reduced fat and high sensory acceptance in different age groups of consumers. SPADA has completed his PhD at the age of 32 years. She has published more than 12 papers in reputed journals.

Abstract:

My actually researche is about roasted jackfruit seeds flour (FJS) as an innovative ingredient, derived to agro-industrial waste. However, today jackfruit seeds present technological and nutritional properties such as solubility and starch properties. Recently, dry and fermented FJS have been characterized as innovative ingredients with aromatic properties similar to cocoa powder. Thus, many other applications for this ingredient can be studied and developed. Once incorporated into the human diet, the natural ingredients, especially the seeds, have bioactive compounds with therapeutic properties that are rare for the jackfruit seeds. Thus, my lasters researches has as objectives: to characterize the chemical, aromatic and bioactive composition of beverages with flakes roasted from FJS; to evaluate the capacity of deactivation of reactive oxygen species and the antinflammatory activity of FJS. Tools be used, including Bio-guided analysis, results of anti-inflammatory activity and aromatic profile of volatile compounds when the jackfruit flour is added to food formulations, as well as development of olfactometry coupled to gas chromatography. In the last seven years I studied all volatile compounds ad sensory perception in FJS, all parametrs to optimize the chocolate aroma production in roasted jackfruit seeds usind drying, acidification, fermentetion, roast and mill. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. And also, compared cocoa and commercial chocolate powder with FJS about your functional properties and sensory aroma.