I am writing these lines in a country far, far away. Outside it is scorching hot, the humidity in the air immediately condenses on my forehead, and in the first few days, this foreign climate even stopped my thoughts. I am thinking of our home, where „lovable (are the) plains, (the) marigold, lightly flowing (are the) meadows. The birch shakes a breeze with silver gaiety and the sky swings1”. In the summer of 2018, with the summer issue of the renewed Journal of Food Investigation, our total volume has surpassed 2,000 pages.
Our leading material presents the latest work of Ádám Tölgyesi et al. The authors discuss rapid and convenient screening methods of the residues of various antibacterial products using a high performance liquid chromatography system. The importance of the analysis of residues that have a significant impact on food chain safety is also signified by the unusually large collection of keywords, prepared for the paper.
Barbara Tompos presents one area of the organoleptic analytical work carried out in the Sensory Analysis Laboratory of Szent István University, occasionally surpassing state-of-the-art technologies: based on the analytical results of different beer products, obtained using the method of penalty analysis, it is examined how measurement results can be used in the brewing technology to improve the quality of the products, i.e, their level of popularity.
The manuscript of Zsófia Fekete-Frojimovics and her fellow authors also explores the subject of organoleptic tests. During the course of their research, the taste recognition abilities of trained and lay judges tasting the foods were determined, i.e., the taste threshold limit values („LOD”) of the people involved in the experiment, by eliminating other stimuli through smell and sight during the experiments. It has been found that the taste recognition ability can also be influenced by the sight, in the case of certain people and basic tastes.
The topic of the work of Géza Ripka and Anna Rónai seems to be unusual: the results of authority measures regulating chemical plant protection in order to ensure the safety of honey bees are examined by the authors. However, bee safety includes not only animal protection and animal health relationships, since good agrochemical practice can reduce the amount of pesticide residues in honey through the protection of the bees, and this has food safety significance as well.
Katalin Zay et al. carried out rheological investigations in the confectionery industry. In the central and eastern parts of Europe, poppy is a popular food ingredient. Poppy seeds were added to various chocolate products without grinding or as poppy seed flour. The working group established the relationship between the poppy added to the chocolates and the rheological properties of the products. Their tests were also supplemented by consumer sensory analyses.
I hope that we were successful in selecting articles that are interesting to our readers for our summer issue, and I wish you a good reading, as well as pleasant relaxation and a good rest during the upcoming vacations on behalf of the editorial board of the Journal of Food Investigation:
Dr. Tamás János Szigeti
1Attila József: Summer