Natural antimicrobials, such as grape seed extract (GSE), have been investigated for their efficacy against spoilage microorganisms and foodborne pathogens linked to foodborne illness outbreaks associated with raw and minimally processed fruits and vegetables. While many natural antimicrobial efficacy studies fail to include sensory testing, one critical factor that must be addressed when considering the potential use or application of natural antimicrobials is their impact on sensory perception. The objectives of this study were to determine how GSE modifies perceived sensory characteristics of raw carrots, grapes, kale, and spinach and to assess consumer liking of GSE‐treated fresh produce. Participants (n = 71) evaluated appearance, texture, aroma, and taste characteristics and indicated their overall liking for the selected produce. No significant differences were found among sensory characteristics for treated and untreated carrots, grapes, and spinach. GSE‐treated kale was found to have a significantly stronger aroma and darker color than untreated kale.

中文翻译：

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人类对葡萄籽提取物处理的新鲜农产品的感知：初步研究

天然抗微生物剂，例如葡萄籽提取物（GSE），已针对其变质微生物和食源性病原体的功效进行了研究，而变质微生物和食源性病原体与食源性疾病暴发有关，而食源性疾病的暴发与未加工和最少加工的水果和蔬菜有关。尽管许多天然抗微生物功效研究未能包括感官测试，但在考虑潜在使用或应用天然抗微生物剂时必须解决的一个关键因素是它们对感官知觉的影响。这项研究的目的是确定GSE如何改变生胡萝卜，葡萄，羽衣甘蓝和菠菜的感知感官特性，并评估消费者对GSE处理过的新鲜农产品的喜好。参加人数= 71）评估外观，质地，香气和味道特征，并表明其对所选产品的总体喜好。在处理过和未处理过的胡萝卜，葡萄和菠菜的感官特征之间未发现显着差异。经GSE处理的羽衣甘蓝比未经处理的羽衣甘蓝具有明显更强的香气和更深的颜色。