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• W4290931341 abstract "Refreshing is a multidimensional concept for the response to a food consumption experience, especially for drinks. The consumer has daily needs for refreshing; however, the perception of refreshing and the associated food sensory quality and molecule composition are underexplored. This study aimed to (1) use a consumer study to evaluate the refreshing perception of eight cucumber varieties, (2) identify volatile aroma and nonvolatile taste compounds in cucumber with instrumental analysis, and (3) explore the potential correlation between refreshing perception and aroma- and taste-related compounds using statistical analysis. The cucumber consumer study (n = 103) showed that cucumbers were perceived as refreshing in general (intensities 3.3–5.4, 0–10 line scale). The analysis of volatiles with solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) identified 155 volatiles. Aldehydes and alcohols were the most dominant, accounting for 25.5%–77.9% and 15.0%–58.1%, respectively. Soluble solids and three organic acids were quantified in the eight cucumber varieties using a refractometer and high-performance liquid chromatography (HPLC), respectively. Cucumber variety differences in these variables (volatiles, organic acids, and soluble solids) were significant (p ≤ 0.05). Compounds associated with refreshing perception were investigated using partial least-squares (PLS) regression, and refreshing perception was highly correlated with aldehydes (mainly C6 and C9 aldehydes), organic acid, and soluble solids. The findings would bring in a new potential use of cucumber, especially when the food industry is interested in developing products perceived as refreshing with natural flavorings." @default.
• W4290931341 created "2022-08-13" @default.
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• W4290931341 date "2022-08-12" @default.
• W4290931341 modified "2023-10-02" @default.
• W4290931341 title "Association of Refreshing Perception with Volatile Aroma Compounds, Organic Acids, and Soluble Solids in Freshly Consumed Cucumber Fruit" @default.
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• W4290931341 doi "https://doi.org/10.1021/acsfoodscitech.2c00195" @default.
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