Aroma and Sensory Evaluation
نویسندگان
چکیده
منابع مشابه
Sensory evaluation of mixtures of maltitol or aspartame, sucrose and an orange aroma.
The suitability of Beidler's mixture equation for mixtures of sucrose and maltitol as well as for mixtures of sucrose and aspartame was examined in the presence of an orange aroma. The mean scores for the attribute sweet remained constant for each combination of sucrose and maltitol and for each combination of sucrose and aspartame. Therefore, Beidler's mixture equation can be used to choose co...
متن کاملEvaluation of Flavor and Aroma Compounds Present in Kefir
ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...
متن کاملEvaluation of Cytotoxicity and Genotoxicity of Acacia aroma Leaf Extracts
Acacia aroma, native plant from San Luis, Argentina, is commonly used as antiseptic and for healing of wounds. The present study was conducted to investigate the in vitro cytotoxicity and genotoxicity of hot aqueous extract (HAE) and ethanolic extract (EE) of A. aroma. The cytotoxic activity was assayed by neutral red uptake assay on Vero cell. Cell treatment with a range from 100 to 5000 μg/mL...
متن کاملScreening of the key volatile organic compounds of Tuber melanosporum fermentation by aroma sensory evaluation combination with principle component analysis
Aroma results from the interplay of volatile organic compounds (VOCs) and the attributes of microbial-producing aromas are significantly affected by fermentation conditions. Among the VOCs, only a few of them contribute to aroma. Thus, screening and identification of the key VOCs is critical for microbial-producing aroma. The traditional method is based on gas chromatography-olfactometry (GC-O)...
متن کاملevaluation of flavor and aroma compounds present in kefir
abstract: kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. the aim of this study was to evaluate flavor and aroma compounds present in kefir. two types of starter (christian hansen and sacco) and three levels of temperatures (30, 33 and 35oc) were used for the preparation of kefir samples. the samples were analyzed for acetaldehyde, diacet...
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ژورنال
عنوان ژورنال: food preservation science
سال: 1998
ISSN: 2186-1277,1344-1213
DOI: 10.5891/jafps.24.201