ABSTRACT The objective of this study was to determine the best osmotic dehydration (OD) condition for slices mango cv. Espada through a factorial experiment, evaluating water loss and activity during process, then perform convective drying at different temperatures sensorially evaluate obtained dried mango. An experiment conducted in 23 with three central points, influence thickness (1; 1.5 2 c...

The purpose of this study was to apply an electronic nose system for evaluation of unpleasant odor in tablets containing L-cysteine, an unpleasant odor drug, and demonstrate the odor masking ability of thin-layer sugarless coated tablets, which we have newly developed, by both electronic nose system and sensory evaluations. We demonstrated the qualitative evaluation of the unpleasant odor using...

A key factor that determines the price of olive oil is its sensory profile. The International Olive Council (IOC) establishes four quality categories and a method to classify a sample of olive oil into one category, depending on its sensory characteristics. To do so, a taster panel is rigorously trained to provide the intensity perceived on a 10-cm scale for each organoleptic characteristic. Th...