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Eugenio Aprea (Università di Trento) has a Masters degree in Food Science and Technology at the University of Naples “Federico II” (2000) and a PhD in Natural Science (Doktoratsstudiums der Naturwissenschaften) at the University of Innsbruck (2005). He is an assistant professor in Food Chemistry at C3A and CIBIO, University of Trento, Italy. He teaches Master and PhD courses in Food Chemistry and Food Science. His research interests are volatile organic compounds, physical and chemical properties of food and relationship with human sensory perception, sensory analysis, gas chromatography, mass spectrometry. He has published about 200 scientific research papers (103 with IF) and 13 book chapters. Currently, he is an Editorial Board Member of the Journals Molecules (MDPI) and Beverages (MDPI).
This paper aims to explore the impact of “mountain pasture product” information on the acceptability of local protected designation of origin (PDO) cheese produced from the raw milk of cows grazing in mountain pastures (P) or reared in valley floor stalls (S). A total of 156 consumers (55% males, mean age 41 years) were asked to evaluate their overall liking on a 9-point hedonic scale of four samples: Cheeses P and S were presented twice with different information about the origin of the milk (cows grazing on mountain pasture or reared in a valley floor stall). Demographics, consumer habits, and opinions on mountain pasture practice (MPP), attitudes towards sustainability, and food-related behaviours (i.e., diet, food waste production, organic food, and zero food miles products purchase) were recorded and used to segment consumers. The cheeses were all considered more than acceptable, even though they were found to be significantly different in colour and texture by instrumental analyses. In the whole consumer panel, the cheese P was preferred, while in consumer segments less attentive to product characteristics, this effect was not significant. External information had a strong effect: Overall liking was significantly higher in cheeses presented as “mountain pasture product”, both in the whole panel and in consumer segments with different attitudes (except for those with a low opinion of MPP).
Isabella Endrizzi; Danny Cliceri; Leonardo Menghi; Eugenio Aprea; Flavia Gasperi. Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability? Foods 2021, 10, 682 .
AMA StyleIsabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Flavia Gasperi. Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability? Foods. 2021; 10 (3):682.
Chicago/Turabian StyleIsabella Endrizzi; Danny Cliceri; Leonardo Menghi; Eugenio Aprea; Flavia Gasperi. 2021. "Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability?" Foods 10, no. 3: 682.
Proteolytic side activity of the lactase preparations (LPs) intended for ultra-high temperature hydrolyzed-lactose milk (UHLM) production induces changes in the product quality during shelf-life. The problem is particularly relevant when the enzyme is added aseptically in the packaging (“in pack” process), while the negative quality effects can be mitigated following the “in batch” process adding the LP before thermal sterilization. In this study, we monitored the quality over time of UHLM produced “in batch” and stored at 4, 20, 30 and 40 °C focusing on proteolysis, volatiles organic compounds (VOCs) formation and color changes. The goal was to identify the key reactions and compounds relevant for the product quality. An increase in storage temperature determined significant changes in the free amino acids profile increasing Strecker aldehydes and methyl ketones formation. At 30 and 40 °C, Maillard reaction and lipid oxidation ended up in a modification of the milk color, whereas at 4 and 20 °C no significant alteration was observed. Altogether, the results suggested a coordinate involvement of Maillard reaction, protein and lipid oxidation to milk browning and off-flavors formation in UHLM.
Riccardo Bottiroli; Antonio Dario Troise; Eugenio Aprea; Vincenzo Fogliano; Flavia Gasperi; Paola Vitaglione. Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning. Food Research International 2021, 141, 110120 .
AMA StyleRiccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, Vincenzo Fogliano, Flavia Gasperi, Paola Vitaglione. Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning. Food Research International. 2021; 141 ():110120.
Chicago/Turabian StyleRiccardo Bottiroli; Antonio Dario Troise; Eugenio Aprea; Vincenzo Fogliano; Flavia Gasperi; Paola Vitaglione. 2021. "Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning." Food Research International 141, no. : 110120.
Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.
Ana Carolina Mosca; Leonardo Menghi; Eugenio Aprea; Maria Mazzucotelli; Jose Benedito; Alessandro Zambon; Sara Spilimbergo; Flavia Gasperi. Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice. Molecules 2020, 25, 5598 .
AMA StyleAna Carolina Mosca, Leonardo Menghi, Eugenio Aprea, Maria Mazzucotelli, Jose Benedito, Alessandro Zambon, Sara Spilimbergo, Flavia Gasperi. Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice. Molecules. 2020; 25 (23):5598.
Chicago/Turabian StyleAna Carolina Mosca; Leonardo Menghi; Eugenio Aprea; Maria Mazzucotelli; Jose Benedito; Alessandro Zambon; Sara Spilimbergo; Flavia Gasperi. 2020. "Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice." Molecules 25, no. 23: 5598.
R. Bottiroli; C. Zhang; E. Aprea; V. Fogliano; K. Hettinga; F. Gasperi. Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk. Journal of Dairy Science 2020, 103, 8822 -8828.
AMA StyleR. Bottiroli, C. Zhang, E. Aprea, V. Fogliano, K. Hettinga, F. Gasperi. Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk. Journal of Dairy Science. 2020; 103 (10):8822-8828.
Chicago/Turabian StyleR. Bottiroli; C. Zhang; E. Aprea; V. Fogliano; K. Hettinga; F. Gasperi. 2020. "Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk." Journal of Dairy Science 103, no. 10: 8822-8828.
Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odour and aroma
Eugenio Aprea. Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”. Molecules 2020, 25, 3811 .
AMA StyleEugenio Aprea. Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”. Molecules. 2020; 25 (17):3811.
Chicago/Turabian StyleEugenio Aprea. 2020. "Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”." Molecules 25, no. 17: 3811.
Manufacturing shelf-stable Ultra-high temperature hydrolyzed-lactose milk (UHLM) is a challenge for dairy producers, as the product undergoes chemical changes during storage due to both reducing sugars reactivity and proteolysis arising from the impurity of the lactase preparations. In the present study, the “in batch” production system, which includes the addition of the lactase before the thermal treatment, was demonstrated a valuable alternative to the more popular “in pack” system, where lactase is added directly into each milk package after thermal sterilization. The features of the technology were investigated by monitoring the changes in free amino acids, volatile organic compounds, color and sensory properties of UHLMs produced with three different lactase preparations (LPs), up to 120 days at 20°C. Upon UHT processing, the proteolytic side activity of lactases was minimized, so minimum breakdown of milk protein was achieved. The release of free amino acids was dependent on the lactase purity only in the early production phases, whereas it did not change over time. The Strecker aldehydes benzaldehyde and 2-methylbutanal resulted as effective markers to correlate with the initial lactase purity during storage. Color and sensory slightly changed during storage but were poorly correlated with the different lactases resembling to phenomena typical of milk aging. This latter result suggested that production costs might be lowered by opting for less-purified lactases when considering the “in batch” technology supporting the application of this production system for the design of UHLM with high-quality standards and low risk of alterations during shelf-life.
Riccardo Bottiroli; Antonio Dario Troise; Eugenio Aprea; Vincenzo Fogliano; Paola Vitaglione; Flavia Gasperi. Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations. Food Research International 2020, 136, 109552 .
AMA StyleRiccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, Vincenzo Fogliano, Paola Vitaglione, Flavia Gasperi. Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations. Food Research International. 2020; 136 ():109552.
Chicago/Turabian StyleRiccardo Bottiroli; Antonio Dario Troise; Eugenio Aprea; Vincenzo Fogliano; Paola Vitaglione; Flavia Gasperi. 2020. "Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations." Food Research International 136, no. : 109552.
According to the alpine transhumance system, dairy cows are moved from indoor feeding with conserved forage to fresh herbage feeding on pasture. The aim of this study was to assess, as a feeding adaptation technique, the effect of a gradual inclusion of fresh herbage in the diet of Italian Simmental dairy cows before their transfer to alpine pasture on performance, behavior, and milk characteristics. Eighteen cows were assigned to three groups: animals transferred to alpine pasture with a 10-d feeding adaptation period consisting in gradual access to a pasture close to the valley farm (GT), animals transferred to alpine pasture without a feeding adaptation period (AT), and animals kept in the valley farm (IND). During the first two weeks of summer grazing, GT and AT showed higher rumination time and different concentrations of ketones, hydrocarbons, organic acids, toluene, alcohols, phenols, and dimethyl sulfone in milk as compared to IND, whereas no differences were found in milk yield, composition, or coagulation properties. No differences between GT and AT were evident for the studied variables. The feeding adaptation technique used in this study did not influence the performance and milk characteristics of Italian Simmental dairy cows grazing on alpine pasture.
Mirco Corazzin; Monica Berlese; Enrico Sturaro; Maurizio Ramanzin; Luigi Gallo; Eugenio Aprea; Flavia Gasperi; Damiano Gianelle; Stefano Bovolenta. Effect of Feeding Adaptation of Italian Simmental Cows before Summer Grazing on Animal Behavior and Milk Characteristics. Animals 2020, 10, 829 .
AMA StyleMirco Corazzin, Monica Berlese, Enrico Sturaro, Maurizio Ramanzin, Luigi Gallo, Eugenio Aprea, Flavia Gasperi, Damiano Gianelle, Stefano Bovolenta. Effect of Feeding Adaptation of Italian Simmental Cows before Summer Grazing on Animal Behavior and Milk Characteristics. Animals. 2020; 10 (5):829.
Chicago/Turabian StyleMirco Corazzin; Monica Berlese; Enrico Sturaro; Maurizio Ramanzin; Luigi Gallo; Eugenio Aprea; Flavia Gasperi; Damiano Gianelle; Stefano Bovolenta. 2020. "Effect of Feeding Adaptation of Italian Simmental Cows before Summer Grazing on Animal Behavior and Milk Characteristics." Animals 10, no. 5: 829.
The innate liking of fats may be due to one or more orosensory, post-ingestive, and metabolic signals; however, individuals differ in their preference for fat in meat. One of the variables that mainly impacts eating behaviors and thus should be carefully analyzed is sex/gender, and while sex (female/male, in a binary approximation) refers only to biological characteristics, gender (woman/man, in a binary approximation) refers to cultural attitudes and behavior. This study aimed at exploring the role of gender, age, taste responsiveness (measured as sensitivity to the bitterness of 6-n-propylthiouracil (PROP)), personality traits, attitudes, and liking of and familiarity with meat on the choice of fat-rich meat products in 1208 women and men aged 18–66. Both a between- and a within-gender approach were adopted. Results showed that gender had a major impact on liking of and familiarity with meat and choice for fat-rich meat compared to age. A lower liking meat in general was found in women, independently of fat content. Women also reported a lower familiarity than men with fatty meat and cold meat and a lower choice of fat-rich meat. Genders differed in the influence of personality and attitudes about fat-rich meat choice. In both genders, the choice of meat higher in fat was associated with liking cold and fatty meat and with age and negatively with liking low-fat meat. Women were in general more interested in health than men, and this may explain the main difference in the choice of fat-rich meat between genders. However, when we look at each gender separately, general health interest was significantly correlated with a lower choice of fat-rich meat only in men. In addition, in men food neophobia was negatively correlated with choice of fat-rich meat. In women, the emotional dimension was found to play an important role, with sensitivity to disgust that was negatively associated with fat-rich meat choice and emotional eating that was positively associated with it. Thanks to the large sample and the gender-sensitive approach adopted, this study showed that different factors affect choice of fat-rich meat by gender, in addition to liking of and familiarity with fat-rich and cold meat and age. This suggests that strategies personalized by gender to reinforce or activate barriers to this type of consumption may be more effective at reducing fat intake, promoting the consumption of meat lower in fat.
Sara Spinelli; Caterina Dinnella; Federica Tesini; Alessandra Bendini; Ada Braghieri; Cristina Proserpio; Luisa Torri; Nicoletta A. Miele; Eugenio Aprea; Agata Mazzaglia; Tullia Gallina Toschi; Erminio Monteleone. Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes. Nutrients 2020, 12, 1374 .
AMA StyleSara Spinelli, Caterina Dinnella, Federica Tesini, Alessandra Bendini, Ada Braghieri, Cristina Proserpio, Luisa Torri, Nicoletta A. Miele, Eugenio Aprea, Agata Mazzaglia, Tullia Gallina Toschi, Erminio Monteleone. Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes. Nutrients. 2020; 12 (5):1374.
Chicago/Turabian StyleSara Spinelli; Caterina Dinnella; Federica Tesini; Alessandra Bendini; Ada Braghieri; Cristina Proserpio; Luisa Torri; Nicoletta A. Miele; Eugenio Aprea; Agata Mazzaglia; Tullia Gallina Toschi; Erminio Monteleone. 2020. "Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes." Nutrients 12, no. 5: 1374.
UHT hydrolysed-lactose milk (HLM) is prone to chemical changes, giving rise to off-flavours in the product. To investigate this better, headspace solid-phase micro-extraction gas chromatography (HS-SPME/GC–MS) was applied to monitor the volatiles profile of HLM during production and shelf-life. Optimum extraction conditions for volatiles were explored, focussing on compounds affecting milk aroma. This study is the first investigating industrial scale manufacturing under controlled conditions, allowing direct associations between specific reactions and changes in milk volatiles. The effect of UHT treatment on milk flavour was shown, while the lactase, potentially containing undesirable proteases and odours, did not alter the milk “volatilome” after addition. Commercial samples exhibited different trends in the volatiles along the shelf-life due to differences in production systems, lactase purity and packaging. Merging all results, HS-SPME/GC–MS successfully mapped the phenomena causing modifications in the volatiles profile of UHT HLM at each step of the product life-cycle.
Riccardo Bottiroli; Eugenio Aprea; Emanuela Betta; Vincenzo Fogliano; Flavia Gasperi. Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage. International Dairy Journal 2020, 107, 104715 .
AMA StyleRiccardo Bottiroli, Eugenio Aprea, Emanuela Betta, Vincenzo Fogliano, Flavia Gasperi. Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage. International Dairy Journal. 2020; 107 ():104715.
Chicago/Turabian StyleRiccardo Bottiroli; Eugenio Aprea; Emanuela Betta; Vincenzo Fogliano; Flavia Gasperi. 2020. "Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage." International Dairy Journal 107, no. : 104715.
Lactose-free dairy products undergo several chemical modifications during shelf life because of the reactivity of glucose and galactose produced by the lactose enzymatic hydrolysis. In this study, proton transfer reaction-mass spectrometry (PTR-MS), coupled with a time-of-flight (TOF) mass analyzer, was applied to get an insight on the phenomena occurring during the shelf life of ultrahigh-temperature (UHT) lactose-free milk (LFM). UHT LFMs produced by three different commercial lactase preparations were evaluated during storage at 20°C over a 150 days period, sampling the milk every 30 days. Production was repeated three times, on three consecutive weeks, in order to take milk variability into consideration. Principal component analysis applied to the whole "volatilome" data demonstrated the capability of PTR-TOF-MS in detecting the milk batch-to-batch variability: Freshly produced milk samples were distinguished based on the week of production at the beginning of shelf life. Additionally, a clear evolution of the volatiles organic compounds (VOCs) profiling during storage was highlighted. Further statistical analysis confirmed VOCs temporal evolution, mostly because of changes in methyl ketones concentration. Differences caused by the commercial lactases did not emerged, except for benzaldehyde. Altogether, data demonstrated PTR-TOF-MS analysis as a valuable and rapid method for the detection of changes in the VOCs profiling of UHT LFM.
Riccardo Bottiroli; Michele Pedrotti; Eugenio Aprea; Franco Biasioli; Vincenzo Fogliano; Flavia Gasperi. Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations. Journal of Mass Spectrometry 2020, e4505 .
AMA StyleRiccardo Bottiroli, Michele Pedrotti, Eugenio Aprea, Franco Biasioli, Vincenzo Fogliano, Flavia Gasperi. Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations. Journal of Mass Spectrometry. 2020; ():e4505.
Chicago/Turabian StyleRiccardo Bottiroli; Michele Pedrotti; Eugenio Aprea; Franco Biasioli; Vincenzo Fogliano; Flavia Gasperi. 2020. "Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations." Journal of Mass Spectrometry , no. : e4505.
A shortage in crude protein (CP) and supplementation of conjugated linoleic acids (CLA) in the diets of dairy cows could improve the dairy industry's ecological footprint and the nutritional value of milk, but it is not known what effect such a strategy might have on the aroma profiles of dairy products. The aim of this work was to study the effects of reducing the dietary CP content (from 150 to 123 g/kg of dry matter), with or without a supply of rumen-protected CLA (7.9 g/d C18:2 cis-9,trans-11 and 7.7 g/d C18:2 trans-10,cis-12), on the volatile organic compound (VOC) profile of cheeses ripened for 3 mo. Twenty mid-lactation Holstein-Friesian cows were reared in 4 pens (5 to a pen), and fed 4 different experimental diets over 4 periods of 3 wk each, following a 4 × 4 Latin square design. Twice in each period, 10-L milk samples were taken from each group and used to produce 32 cheeses, which we then analyzed for VOC by solid-phase microextraction and gas chromatography-mass spectrometry. We detected 48 VOC belonging to 10 chemical classes (11 alcohols, 8 ketones, 8 esters, 7 acids, 4 aldehydes, 4 sulfurs, 2 lactones, 2 phenolic, 1 monoterpene, 1 hydrocarbon); these were expressed as concentrations in cheese (quantitative data) or as proportions of total VOC (qualitative data). The results of mixed model analysis showed that the majority of VOC families and individual VOC in ripened cheese were affected by the dietary treatments: CP shortage depressed the concentrations of volatile aldehydes and increased the proportions of some esters and limonene, whereas CLA increased the concentration of total VOC, particularly several acids and esters, and decreased the proportions of ketones and phenolic compounds. The interaction between dietary CP and CLA affected the proportions of alcohols and acids. We performed a factor analysis to extract 5 latent explanatory variables from the individual VOC, which represented 79% of total VOC variance for the quantitative data and 78% for the qualitative data. Addition of CLA decreased the first qualitative factor (the "base aroma" of cheese, explaining 44% of total variance), whereas CP reduction increased the second quantitative factor ("ethyl esters," 15% of total variance) and the third qualitative factor ("butan-," 9% of total variance). In summary, the VOC profile of ripened cheese was heavily influenced by CP content and CLA supplementation in the diets of dairy cows, but the effect on sensorial properties of cheese is also worth considering.
Qianlin Ni; Flavia Gasperi; Eugenio Aprea; Emanuela Betta; Matteo Bergamaschi; Franco Tagliapietra; Stefano Schiavon; Giovanni Bittante. The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet. Journal of Dairy Science 2020, 103, 1377 -1390.
AMA StyleQianlin Ni, Flavia Gasperi, Eugenio Aprea, Emanuela Betta, Matteo Bergamaschi, Franco Tagliapietra, Stefano Schiavon, Giovanni Bittante. The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet. Journal of Dairy Science. 2020; 103 (2):1377-1390.
Chicago/Turabian StyleQianlin Ni; Flavia Gasperi; Eugenio Aprea; Emanuela Betta; Matteo Bergamaschi; Franco Tagliapietra; Stefano Schiavon; Giovanni Bittante. 2020. "The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet." Journal of Dairy Science 103, no. 2: 1377-1390.
In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a real food matrix dipping apples into flavour solutions. Two flavouring compounds (linalool and anethole) that were responsible of “floral” and “anise” aroma descriptors, respectively, were considered here. The effectiveness of flavouring treatments was confirmed by instrumental analysis of volatile compounds profile using solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) and by discriminative and descriptive sensory analyses. The effect of flavour-impact was evaluated in an informed test on the two flavoured ‘Fuji’ apples: the consumers were asked to evaluate the global liking of the treated and non-treated apples with information regarding the aromatic features. Participants’ additional data on the characteristics on their “ideal apple”, attitudes toward natural food, food neophobia, and demographic data were also recorded by specific questionnaires. A statistically significant effect on liking was found for the flavour factor, whereas external information only affected apple acceptance for subgroups of consumers, depending on their attitude towards food.
Isabella Endrizzi; Eugenio Aprea; Emanuela Betta; Mathilde Charles; Jessica Zambanini; Flavia Gasperi. Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples. Molecules 2019, 24, 4306 .
AMA StyleIsabella Endrizzi, Eugenio Aprea, Emanuela Betta, Mathilde Charles, Jessica Zambanini, Flavia Gasperi. Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples. Molecules. 2019; 24 (23):4306.
Chicago/Turabian StyleIsabella Endrizzi; Eugenio Aprea; Emanuela Betta; Mathilde Charles; Jessica Zambanini; Flavia Gasperi. 2019. "Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples." Molecules 24, no. 23: 4306.
The association of fungiform papillae (FP) density with responsiveness to oral sensations is controversial. It has been speculated that FP size is a relevant feature for oral responsiveness, thus partially accounting for inconsistencies between FP density and oral responsiveness. This study aims to evaluate factors affecting the number of FP with different diameter sizes (age, gender, PROP status) and to explore the relevant associations with responsiveness to oral sensations in water solutions and food products. Three-hundred-fifty subjects participating in the Italian Taste project were involved, balanced for gender (53% females) and age class (18–30, 35%; 31–45, 35%; 46–60, 30%). The automated image analysis of tongue pictures was used to detect FP and count their frequencies, distinguishing 11 diameter size classes (range from 0.3 to 1.05 mm). Frequencies were converted into FP densities (FP/cm2) for each size. Taste responsiveness in water solutions (sour, bitter, salty, umami, sweet, astringent, pungent) and in three food products with varied intensity of target sensations (pear juice for sourness; bean purée for saltiness; tomato juice for pungency) was measured. Density of FP from all size classes decreased with age. Females showed higher FP density in size of 0.78–0.84 mm diameter, and males in the size of 0.44–0.49 mm. PROP status did not significantly affect the density of FP in any size class. Principal Component Analysis on individual FP density values of the 11 classes allowed identifying four subject groups with different FP patterns: high density and large diameter (HighLarge), high density and small diameter (HighSmall), low density and large diameter (LowLarge), low density and small diameter (LowSmall). FP pattern groups significantly affected oral responsiveness, the highest responsiveness was associated to the uniform pattern characterized by low density and small size FP.
M. Piochi; L. Pierguidi; Luisa Torri; Sara Spinelli; E. Monteleone; Eugenio Aprea; E. Arena; M. Borgogno; Maria Carla Cravero; L. Galassi; E. Gatti; Lidia Lozano; V. Musi; E. Piasentier; E. Valli; Caterina Dinnella. Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli. Food Quality and Preference 2019, 78, 103729 .
AMA StyleM. Piochi, L. Pierguidi, Luisa Torri, Sara Spinelli, E. Monteleone, Eugenio Aprea, E. Arena, M. Borgogno, Maria Carla Cravero, L. Galassi, E. Gatti, Lidia Lozano, V. Musi, E. Piasentier, E. Valli, Caterina Dinnella. Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli. Food Quality and Preference. 2019; 78 ():103729.
Chicago/Turabian StyleM. Piochi; L. Pierguidi; Luisa Torri; Sara Spinelli; E. Monteleone; Eugenio Aprea; E. Arena; M. Borgogno; Maria Carla Cravero; L. Galassi; E. Gatti; Lidia Lozano; V. Musi; E. Piasentier; E. Valli; Caterina Dinnella. 2019. "Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli." Food Quality and Preference 78, no. : 103729.
The scope of the present work was the development of an ice cream containing substantial amount of phenolic compounds by substituting sucrose by a Muscat de Hamburg grape pulp and skin matter (GPSM)-enriched bulking agent at the level of 25 to 100% w/w. Sucrose replacement by GPSM reinforced the pseudoplastic and thixotropic character of the ice cream mixes imparting weak gel-like properties (G′ > G′′). Oscillatory thermo-mechanical analysis revealed the occurrence of a β-relaxation peak at − 17 to − 12.8 °C, whilst a slight depression of the freezing point was observed. The increase in GPSM solids resulted in a significant increase in the instrumental hardness and overrun of ice cream samples, whilst it enhanced their meltdown resistance. Although GPSM boosted the nutritional value and flavour profile of the ice cream, when sucrose substitution exceeded 50%, undesirable sensory characteristics, such as coarse/grainy texture, bitterness and astringency, were detected.
Maria Tsevdou; Eugenio Aprea; Emanuella Betta; Iuliia Khomenko; Daniel Molitor; Franco Biasioli; Claire Gaiani; Flavia Gasperi; Petros Taoukis; Christos Soukoulis. Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. Food and Bioprocess Technology 2019, 12, 665 -680.
AMA StyleMaria Tsevdou, Eugenio Aprea, Emanuella Betta, Iuliia Khomenko, Daniel Molitor, Franco Biasioli, Claire Gaiani, Flavia Gasperi, Petros Taoukis, Christos Soukoulis. Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. Food and Bioprocess Technology. 2019; 12 (4):665-680.
Chicago/Turabian StyleMaria Tsevdou; Eugenio Aprea; Emanuella Betta; Iuliia Khomenko; Daniel Molitor; Franco Biasioli; Claire Gaiani; Flavia Gasperi; Petros Taoukis; Christos Soukoulis. 2019. "Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins." Food and Bioprocess Technology 12, no. 4: 665-680.
Sweet taste is a major determinant of apple fruit as driving a large part of consumer preferences. As a consequence, increase in sweetness is very frequently one of the targets in breeding programs and is a key parameter for evaluating apple quality. Its perception can be modulated by several factors, and it is important to understand the individual impact of each of them and the processes involved in order to interpret it better. This chapter reviews the studies of the past two decades dealing with apple and specifically its composition and the related sweet perception. It proposes an overview of the different aspects influencing sweet taste perception. First, global and sugar compositions of apple fruit are characterized followed by the definition of the principal relative methods of measurements. Then, a part is dedicated to the input brought by sensory analysis in apple sweet taste perception. Finally, the influences of volatile compounds and then texture on sweet taste perception are exposed.
Mathilde Charles; Eugenio Aprea; Flavia Gasperi. Factors Influencing Sweet Taste in Apple. Reference Series in Phytochemistry 2019, 1673 -1694.
AMA StyleMathilde Charles, Eugenio Aprea, Flavia Gasperi. Factors Influencing Sweet Taste in Apple. Reference Series in Phytochemistry. 2019; ():1673-1694.
Chicago/Turabian StyleMathilde Charles; Eugenio Aprea; Flavia Gasperi. 2019. "Factors Influencing Sweet Taste in Apple." Reference Series in Phytochemistry , no. : 1673-1694.
A quantitative method, based on SPME GC‐MS, for the quantification volatile compounds derived from lipoxygenase pathway, considered the most important for the aroma of high quality olive oil, was developed. The method was used to study the variation within the extra virgin olive oils from 67 cultivars of the Tuscan olive germplasm conserved at “Santa Paolina” experimental farm (Follonica, Italy). A great variability was observed among the 67 cultivars both for the total amount of volatile compounds and for the different ratios between the groups of volatile compounds from common precursors. The aim was to obtain basic information on the characteristics and the quality of the oils obtainable from non‐widely cultivated olive varieties. These data can support the re‐introduction in the production chain of old autochthonous varieties and for exploitation in breeding programs as a source of positive characters to transmit to the progeny.
Eugenio Aprea; Flavia Gasperi; Emanuela Betta; Graziano Sani; Claudio Cantini. Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS. Journal of Mass Spectrometry 2018, 53, 824 -832.
AMA StyleEugenio Aprea, Flavia Gasperi, Emanuela Betta, Graziano Sani, Claudio Cantini. Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS. Journal of Mass Spectrometry. 2018; 53 (9):824-832.
Chicago/Turabian StyleEugenio Aprea; Flavia Gasperi; Emanuela Betta; Graziano Sani; Claudio Cantini. 2018. "Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS." Journal of Mass Spectrometry 53, no. 9: 824-832.
Sweet taste is a major determinant of apple fruit as driving a large part of consumer preferences. As a consequence, increase in sweetness is very frequently one of the targets in breeding programs and is a key parameter for evaluating apple quality. Its perception can be modulated by several factors, and it is important to understand the individual impact of each of them and the processes involved in order to interpret it better. This chapter reviews the studies of the past two decades dealing with apple and specifically its composition and the related sweet perception. It proposes an overview of the different aspects influencing sweet taste perception. First, global and sugar compositions of apple fruit are characterized followed by the definition of the principal relative methods of measurements. Then, a part is dedicated to the input brought by sensory analysis in apple sweet taste perception. Finally, the influences of volatile compounds and then texture on sweet taste perception are exposed.
Mathilde Charles; Eugenio Aprea; Flavia Gasperi. Factors Influencing Sweet Taste in Apple. Reference Series in Phytochemistry 2018, 1 -22.
AMA StyleMathilde Charles, Eugenio Aprea, Flavia Gasperi. Factors Influencing Sweet Taste in Apple. Reference Series in Phytochemistry. 2018; ():1-22.
Chicago/Turabian StyleMathilde Charles; Eugenio Aprea; Flavia Gasperi. 2018. "Factors Influencing Sweet Taste in Apple." Reference Series in Phytochemistry , no. : 1-22.
Mathilde Charles; Isabella Endrizzi; Eugenio Aprea; Jessica Zambanini; Emanuela Betta; Flavia Gasperi. Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception. Food Quality and Preference 2017, 62, 17 -30.
AMA StyleMathilde Charles, Isabella Endrizzi, Eugenio Aprea, Jessica Zambanini, Emanuela Betta, Flavia Gasperi. Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception. Food Quality and Preference. 2017; 62 ():17-30.
Chicago/Turabian StyleMathilde Charles; Isabella Endrizzi; Eugenio Aprea; Jessica Zambanini; Emanuela Betta; Flavia Gasperi. 2017. "Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception." Food Quality and Preference 62, no. : 17-30.
Texture is important in the preferences of apple consumers. Of the pre-harvest factors affecting fruit quality and especially texture, altitude and subsequent climatic conditions are crucial, determining differences in the physiological mechanisms of fruit growth, ripening stage and chemical composition, as demonstrated by several studies. This work applies a detailed sensory-instrumental protocol developed in a previous paper1 to investigate the impact of altitude, time of harvest and their cross-effect on sensory characteristics of apple, with a focus on texture. Sensory differences were found in relation to altitude, although the profile results were mainly affected by the time of harvest. Fruit from lower altitude was described as juicier, crunchier and sweeter than samples from higher altitude, which were floury, sourer and more astringent. Texture performance, soluble solids content and titratable acidity corroborated this sensory description. Moreover, anatomical data showed that fruit from lower altitude had a larger volume, a higher number of cells and a higher percentage of intercellular spaces. We demonstrated that differences between fruit from various altitudes can be perceived through human senses, and that the proposed sensory-instrumental tool can be used to describe such differences. This study brings more understanding about the impact of altitude and time of harvest on apple sensory properties. This work could support apple producers, from semi-mountainous regions (Alpes, Tyrol, etc.), in advertising and valorising their products with their specific characteristics in a more efficient manner.
Mathilde Charles; Maria Laura Corollaro; Luigi Manfrini; Isabella Endrizzi; Eugenio Aprea; Angelo Zanella; Luca Corelli Grappadelli; Flavia Gasperi. Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest. Journal of the Science of Food and Agriculture 2017, 98, 1095 -1104.
AMA StyleMathilde Charles, Maria Laura Corollaro, Luigi Manfrini, Isabella Endrizzi, Eugenio Aprea, Angelo Zanella, Luca Corelli Grappadelli, Flavia Gasperi. Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest. Journal of the Science of Food and Agriculture. 2017; 98 (3):1095-1104.
Chicago/Turabian StyleMathilde Charles; Maria Laura Corollaro; Luigi Manfrini; Isabella Endrizzi; Eugenio Aprea; Angelo Zanella; Luca Corelli Grappadelli; Flavia Gasperi. 2017. "Application of a sensory-instrumental tool to study apple texture characteristics shaped by altitude and time of harvest." Journal of the Science of Food and Agriculture 98, no. 3: 1095-1104.
Food choice is influenced by many interacting factors in humans. Its multidimensional and complex nature is well recognized, particularly within the sensory and consumer food science field. However, the vast majority of the studies aimed at understanding determinants of food choices, preferences, and eating behaviours are affected by important limitations: the limited number of factors that are considered at once and the sample size. Furthermore, sensory and hedonic responses to actual food stimuli are often not included in such studies. The Italian Taste project is a large-scale study (three thousand respondents in three years) launched by the Italian Sensory Science Society aimed at addressing these limitations by exploring the associations among a variety of measures – biological, genetic, physiological, psychological and personality-related, socio-cultural – describing the dimensions of food liking, preference, behaviour and choice, and their relevance in determining individual differences within a given food culture framework. In addition, the study includes also the collection of sensory and hedonic responses to actual food stimuli commonly consumed in Italy and prepared to elicit a variation in the strength (from weak to strong) of bitterness, sweetness, saltiness, sourness, pungency, umami and astringency. The aims of the present paper are twofold. Firstly, the paper is aimed to illustrate the variables selected to explore the different dimensions of food choice and to report the experimental procedure adopted for data collection. Secondly, the paper is aimed at showing the potential of the Italian Taste dataset on the basis of the data collected in the first year of the project. For the purpose, we selected a small number of variables known to influence food choices from data collected in the first year of the project on 1225 individuals
Erminio Monteleone; Sara Spinelli; Caterina Dinnella; I. Endrizzi; Monica Laureati; Ella Pagliarini; F. Sinesio; Flavia Gasperi; Luisa Torri; Eugenio Aprea; L.I. Bailetti; A. Bendini; A. Braghieri; Camilla Cattaneo; D. Cliceri; Nicola Condelli; Maria Carla Cravero; A. Del Caro; R. Di Monaco; S. Drago; S. Favotto; R. Fusi; L. Galassi; T. Gallina Toschi; A. Garavaldi; Paolo Gasparini; E. Gatti; C. Masi; A. Mazzaglia; E. Moneta; E. Piasentier; Maria Piochi; Nicola Pirastu; S. Predieri; Antonietta Robino; F. Russo; F. Tesini. Exploring influences on food choice in a large population sample: The Italian Taste project. Food Quality and Preference 2017, 59, 123 -140.
AMA StyleErminio Monteleone, Sara Spinelli, Caterina Dinnella, I. Endrizzi, Monica Laureati, Ella Pagliarini, F. Sinesio, Flavia Gasperi, Luisa Torri, Eugenio Aprea, L.I. Bailetti, A. Bendini, A. Braghieri, Camilla Cattaneo, D. Cliceri, Nicola Condelli, Maria Carla Cravero, A. Del Caro, R. Di Monaco, S. Drago, S. Favotto, R. Fusi, L. Galassi, T. Gallina Toschi, A. Garavaldi, Paolo Gasparini, E. Gatti, C. Masi, A. Mazzaglia, E. Moneta, E. Piasentier, Maria Piochi, Nicola Pirastu, S. Predieri, Antonietta Robino, F. Russo, F. Tesini. Exploring influences on food choice in a large population sample: The Italian Taste project. Food Quality and Preference. 2017; 59 ():123-140.
Chicago/Turabian StyleErminio Monteleone; Sara Spinelli; Caterina Dinnella; I. Endrizzi; Monica Laureati; Ella Pagliarini; F. Sinesio; Flavia Gasperi; Luisa Torri; Eugenio Aprea; L.I. Bailetti; A. Bendini; A. Braghieri; Camilla Cattaneo; D. Cliceri; Nicola Condelli; Maria Carla Cravero; A. Del Caro; R. Di Monaco; S. Drago; S. Favotto; R. Fusi; L. Galassi; T. Gallina Toschi; A. Garavaldi; Paolo Gasparini; E. Gatti; C. Masi; A. Mazzaglia; E. Moneta; E. Piasentier; Maria Piochi; Nicola Pirastu; S. Predieri; Antonietta Robino; F. Russo; F. Tesini. 2017. "Exploring influences on food choice in a large population sample: The Italian Taste project." Food Quality and Preference 59, no. : 123-140.