Sensory evaluation is a critical process in product development and consumer research. It is a fastly growing field due to innovation of novel techniques. The objective of this study was determination of sensory properties of red raspberry extract in fruity flavoured beverages comparison to the synthetic preservatives. For this purpose, an organoleptic stability study on fruity flavoured bevera...

Non-toxic plain and cinnamon-flavoured carrots and cereal-based baits used in poisoning operations for control of the brushtail possum (Trichosurus vulpecula) were offered to seven species of captive rare birds at Mt Bruce National Wildlife Centre. Some individuals of all species ate plain baits. Antipodes Island parakeets (Cyanoramphus unicolor) preferred carrot to cereal-based baits, North Is...

Detecting the taste components within a flavoured substance relies on exposing chemoreceptors within the mouth to the chemical components of ingested food. In our paper, we show that the evaluation of taste components can also be influenced by the tactile quality of the food. We first discuss how multisensory factors might influence taste, flavour and smell for both typical and atypical (synaes...

We analyze leptogenesis in the context of seesaw models with almost conserved lepton number, focusing on the L-conserving contribution to the flavoured CP asymmetries. We find that, contrary to previous claims, successful leptogenesis is feasible for masses of the lightest heavy neutrino as low as M1 ∼ 106 GeV, without resorting to the resonant enhancement of the CP asymmetry for strongly degen...

The aim of the present study was to determine the effect of post-exercise ingestion of a unique, high molecular weight glucose polymer solution, known to augment gastric emptying and post-exercise muscle glycogen re-synthesis, on performance during a subsequent bout of intense exercise. On three randomized visits, eight healthy men cycled to exhaustion at 73.0% (s = 1.3) maximal oxygen uptake (...

Abstract In the case of fruit syrups, consumers prefer thicker, deep-coloured ones because they remind them good old homemade ones. Physical properties – as viscosity, colour, refractive index, soluble solid content (SSC), and electrical impedance - syrups flavoured with raspberry or orange juice were determined. The change measured physical was determined in three different experiments: 1. eva...