[This corrects the article on p. 1486 in vol. 5, PMID: 25628577.].

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample ...

Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. While a large number of phenols are present in smoke affected wines, the effect of smoke vegetation source on the sensory descriptors has not been reported. Here we report on a descriptive sensory analysis of wines made...

In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) c...

The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; and (d) potential associations between palatability and sensory attributes. A total of eight fiber treatments were manufactured: a control (no fiber...

Six commercial varieties of organically grown edamame-type soybeans were compared using consumer testing and descriptive analysis. In the affective tests, 54 panelists rated pods and beans for appearance, and beans for aroma, taste, texture, aftertaste, and overall acceptability on a nine-point hedonic scale and willingness to buy on a nine-point category scale. The taste of Sayamusume was like...

The purpose of this research was to determine the use nanoparticle tomatoes flour as source fiber increased quality chicken nuggets. materials used in are nuggets made from meat with optional ingredient other tapioca, pepper, onion white, salt, sugar and bread flour. addition nanoparticles tomato on by treatment carried out. Experimental method laboratory a test laboratory. Completely Randomize...

Innovative use of waste into herbal beverage products the treatment process starts from stage roasting cocoa beans, breaking beans and peeling skin, sorting, drying, preparation packaging materials, filling mixing, giving silica gel labelling expiration date. The raw materials needed are bean husk, dried cardamom, cinnamon powder. While material uses PET plastic bottle packaging. Before product...

Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combination...

The subject of this research was to analyze how the effect silica gel concentration on Lemang water content, color, texture, taste and aroma. This study used a CRFD (Completely Randomized Factorial Design) by each two treatments replications. 1st treatment concentrations (gram), it were 0, 1, 3 5. 2nd time storage (days), 3, 5 7. data as result analyzed using ANOVA (analysis variance) SRD (the ...