Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg⋅m-2) consumed, over 15 min period, one of four sample drinks as a preload, followed by an ad libitum consumption of a pasta meal (after 65 min). Sample drinks were: water (S...

This paper presents the results obtained by AROMA for its first participation to OAEI. AROMA is an hybrid, extensional and asymmetric ontology alignment method which makes use of the association paradigm and a statistical interstingness measure, the implication intensity. 1 Presentation of AROMA 1.1 State, purpose, general statement AROMA is an hybrid, extensional and asymmetric matching approa...

The acute effect of complexity in aroma composition on perceived satiation and food intake was investigated in 41 young, healthy, and normal weight subjects. Subjects consumed 2 different strawberry-aromatized sweetened yogurt products (i.e., test and placebo product) in either an olfactometer-aided or an ad libitum eating experimental design. The test product was aromatized with a multicompone...

TABLE I report that specially processed soybean oils containing little or no linolenate gave higher scores in aging tests than soybean oils with linolenate contents of 2.0-7.8. Room odor scores and descriptions were included in this report (4). Consequently blends of soybean and peanut oil appeared to be worth investigating since such blends could lower linolenate significantly. The French laws...

This abstract presents a conceptual understanding of Organoleptic ontology and outlines the properties of food that act as stimuli evoking sensory response; and the Sensory Ontology of the perceptions caused by the stimulus.

Nuggets are one of the results fishery diversification as a practical and fast food. The aim this study to determine effect adding carrot flour (Daucus carota L) on nutritional value organoleptic snakehead fish nuggets (Channa striata). research method used completely randomized design (CRD) with 4 treatments 3 replications. best test for were Addition 75 grams weight 500 meat which had water c...

Research has been carried out on the analysis of physic properties green bean extract powder (Phaseolus vulgaris L). This study aims to determine physical characteristics that stored in a predetermined time variation. The tested included water content, solubility and organoleptic tests. results sample content test with storage variations less than 1, 2 3 months respectively were 5.55%, 2.86%, 3...

Three types of Cocoa tea, green, oolong, and black, were prepared from fresh young leaves of Camellia ptilophylla. Their aroma characteristics were compared by a sensory evaluation with corresponding traditional tea samples made from C. sinensis. The aroma profile of Cocoa green tea was quite different from that of traditional green tea, but fermented Cocoa oolong tea and black tea showed aroma...


 Many studies have reported several methods to improve the quality of Robusta coffee such as fermentation, but it takes a relatively long time. In this study, new processing method for enhancement was investigated. cherry immersed using sorbitol solution under different concentrations (10%, 15%, and 20%), then green bean roasted with roasting duration (1, 3, 5 minutes after beans cracking...

Two experiments were conducted to determine the effect of abomasally administered safflower oil on the percentage of Cts fatty acids in tissue of steers. In the first experiment two mature steers were given 460 g of oil daily by injection through an abomasal cannula and, after 58 and 86 days, linoleic acid was 2.4 and 4.9%, respectively, of the long-chain fatty acids in the longissimus muscle. ...