August 20, 2025MoleculesOpen Access

NMR-Based Metabolomic and QMB-Based E-Nose Approaches to Evaluate the Quality and Sensory Features of Pasta Fortified with Alternative Protein Sources

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Authors

MCMarika Chiossi DSDiana De Santis MMMargherita Modesti

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Implication

Assessment using NMR and e-nose reveals that fortifying pasta with cricket powder and hazelnut flour alters sensory profiles significantly, suggesting potential for new recipes.

Key Points

Fortifying pasta with cricket powder and hazelnut flour significantly alters its sensory profile, enhancing aroma and texture.
1H NMR and QMB-based E-nose techniques provided complementary insights to classical evaluation methods for pasta quality.
The study measured how different protein sources affect cooking processes and quality characteristics of pasta using advanced technology.
Findings indicate the need to balance technological improvements with sensory appeal in developing new food products.

Cite This Study

Chiossi et al. (2025) studied this question.

synapsesocial.com/papers/68af3e4fcf1dd9ea359eb9bd https://doi.org/10.3390/molecules30163438

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Implication

Assessment using NMR and e-nose reveals that fortifying pasta with cricket powder and hazelnut flour alters sensory profiles significantly, suggesting potential for new recipes.

NMR-Based Metabolomic and QMB-Based E-Nose Approaches to Evaluate the Quality and Sensory Features of Pasta Fortified with Alternative Protein Sources

Discussion

Member takes

Implication

Key Points

Cite This Study

NMR-Based Metabolomic and QMB-Based E-Nose Approaches to Evaluate the Quality and Sensory Features of Pasta Fortified with Alternative Protein Sources

Discussion

Member takes

Implication

Key Points

Cite This Study

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