Journal of Raw Materials to Processed Foods

The Aroma and Aroma-Active Constituents of Mastic Gum (Pistacia lentiscus): A Brief Review

Ozlem Kilic Buyukkurt — 2026-06-30

This study reviews the aroma and aroma-active compounds of the resin obtained from the mastic tree (Pistacia lentiscus), a plant with high economic value. The aroma profile of mastic is composed of terpene groups such as monoterpenes, monoterpenoids, and sesquiterpenes, along with aroma groups like alcohols, ketones, aldehydes, volatile phenols, and esters. Studies indicate that monoterpenes are the dominant group, with α-pinene identified as the major compound. Limited olfactometric studies also report α-pinene as the most prominent aroma-active compound, imparting forest-like, resinous, and terpenic notes to the mastic, followed by β-pinene (resinous, terpenic) and β-myrcene (pine-like, greenish). Furthermore, the aroma profile of mastic is influenced by various factors, including geographical location, climate conditions, plant variety, and harvest time. Due to its strong aroma and diverse bioactive properties, mastic shows great potential for applications in fields such as food and pharmacology. Thus, this brief review highlights the need for further research on mastic in the future.

Traditional Fermented Foods and Beverages as Sources of Flavor Innovation: Current Trends and Consumer Perspectives

Mehmet Turan Ayseli — 2026-06-30

Traditional fermented foods and beverages (TFFBs) have experienced renewed global interest due to their distinctive sensory characteristics, clean-label image, and perceived health benefits. Simultaneously, consumer preferences have shifted from simple flavor profiles toward more complex, authentic, and fermentation-derived sensory experiences. The TFFBs is attracting growing attention especially among young generation because of their umami-rich and complex flavor profiles associated with products such as miso, doenjang, koji-based foods, and fermented kombucha products. Different flavor trends are attracting attention, such as "honey-miso," where miso is mixed with honey and sweet profiles and incorporated into ice cream, confectionery, and snacks. Therefore, this review evaluates emerging flavor trends in TFFBs and highlights the role of microbial fermentation in shaping contemporary consumer preferences. The review also briefly discusses the increasing demand for swicy (sweet–spicy), sweet–savory, fruity, and floral flavor combinations, which have driven the incorporation of fermented ingredients into desserts, snacks, condiments, and beverages. The contribution of fermentation-derived metabolites, including volatile compounds in miso, kombucha, is also discussed. Collectively, these trends demonstrate how traditional fermentation continues to serve as an important source of flavor innovation while simultaneously meeting evolving consumer expectations for natural, diverse, and sensory-rich food experiences.

Grind Particle Size Modulates Pyrazine Profile, Bioactive Content, and Sensory Quality of Filter Coffee

Gamze Guclu — 2026-06-30

Filter coffee, prepared by percolation of hot water through ground coffee, is among the most widely consumed brewing methods globally. Despite considerable research on the chemical and sensory properties of various coffee types, the specific influence of grind particle size on filter coffee quality remains poorly characterized. This study investigated the effects of three grind settings on the aroma profile, color parameters, total phenolic content, antioxidant activity, and sensory properties of filter coffee prepared from 100% Ethiopian Arabica (Coffea arabica) beans of the Yirgacheffe origin, roasted at 210°C. Grind particle sizes, verified by laser diffraction analysis, were determined as 1740 µm (medium-fine), 2250 µm (medium), and 2340 µm (medium-coarse). Gas chromatography mass spectrometry (GC-MS) analysis revealed that pyrazine compounds were most abundant in the medium-fine fraction (1740 µm), indicating that finer particle size promotes greater extraction of Maillard-derived roast volatiles. Color analysis demonstrated that grind size significantly influenced L*, a*, and b* values across brewed samples. Sensory evaluation showed that medium-fine ground coffee received the highest overall acceptability and aroma intensity scores among panelists. In contrast, medium-coarse ground coffee (2340 µm) yielded the highest total phenolic content and antioxidant capacity as assessed by DPPH and ABTS radical scavenging assays, suggesting preferential extraction of phenolic compounds at coarser particle sizes. Grind particle size was identified as a critical variable governing the chemical, visual, and organoleptic profile of filter coffee.

Effects of hot-air and infrared drying methods on drying performance and quality parameters of pumpkin (Cucurbita moschata Duch.) cubes

Claudia Ramírez-Alfonso — 2026-06-30

This study evaluated the drying behavior of pumpkin (Cucurbita moschata Duch.) cubes using hot-air and infrared drying at 50, 60, and 70 °C. Drying performance was assessed through yield, drying rate, effective moisture diffusivity, energy consumption, color variation, and rehydration capacity. Results showed that drying technology exerted a greater influence than temperature on process efficiency and product quality. Convective drying achieved higher yield, faster drying rates, greater effective diffusivity, shorter drying times, and lower color alteration compared with infrared drying. Although increasing temperature reduced drying time, convective drying at 50 °C provided the best balance between energy efficiency, drying performance, and quality retention. Rehydration analysis also demonstrated satisfactory water absorption capacity under convective conditions. Overall, convective drying at 50 °C was identified as the most suitable condition for producing high-quality dried pumpkin cubes with reduced energy demand.

Enhancing Nutritional and Antioxidant Properties of Breadsticks through germinated and Non-germinated Cowpea flours

Abeera Moin — 2026-06-30

This study evaluates the impact of incorporation of whole wheat flour with germinated and non-germinated cowpea flours (12 % addition) on textural, sensorial, and physicochemical properties of breadsticks. Incorporation of germinated cowpea flour in breadsticks exhibited significantly highest total phenolic content (5.61 mg Gallic acid/g) and antioxidant activity (93 %), compared to non-germinated cowpea (78 %) and whole wheat flour (76.9 %). The inclusion of germinated cowpea flour significantly enhanced protein content while reducing carbohydrates and fat content. Hardness and the crispness were also significantly influenced by incorporation of cowpea flours. Moreover, germinated breadstick achieved the highest hedonic scores in terms of appearance, overall acceptability, and taste by semi-trained panelists. During 120 days of storage, germinated cowpea breadsticks retained better colour, taste and texture due to reduced moisture uptake. Therefore, germinated cowpea flour in breadsticks could be an antioxidant enriched alternative, without causing substantial changes in product quality and acceptability, by 12% addition of whole wheat flour.