Abstract This study aims to determine the organoletic and chemical characteristics of freshwater crayfish carapace flour. The treatment was drying in an oven at a temperature 80°C for 24 hours. parameters analyzed were amount yield, organoleptic value proximate value. Based on results study, yield 92.45%. is based percentage consumer acceptance test that likes color 98.25%, taste 95%, aroma 90%...

This research was conducted to study of the essential oil content, some morphological parameters, crop evapotranspiration (ETc) and crop coefficient (Kc) of Summer Savory (Satureja hortensis L.) in the west of Iran (Khorramabad region) in 2017. Weighing Lysimeters (25 cm diameter and 30 cm height) were used to measure important morphological parameters, t...

While gustatory sensing of the five primary flavors (sweet, salty, sour, bitter, and savory) has been extensively studied, pathways that detect non-canonical taste stimuli remain relatively unexplored. In particular, while reactive oxygen species cause generalized damage to biological systems, no gustatory mechanism to prevent ingestion of such material has been identified in any organism. We o...

Flavor quality of Liriopis tuber tea that was made using a steaming process was studied by measuring changes in headspace volatile compounds. Headspace volatile compounds of the prepared samples were isolated, separated and identified by the combined system of purge & trap, automatic thermal desorber, gas chromatography, and mass selective detector. As steaming frequencies were increased, the a...

Taking a bite of a Granny Smith apple releases a torrent of sensory experiences—a tart tang on the tongue, a savory smell in the nose, a crisp crunch at the ear, a firm feel in the hand, a chartreuse color at the eye. This bite also releases a torrent of neural activity in multiple areas of the brain. It is natural to ask: What is the relation between sensory experiences and neural activity? Th...

The present study compares the gastrointestinal stability of rosmarinic acid in aqueous extracts of thyme, winter savory and lemon balm with the stability of pure rosmarinic acid. The stability of rosmarinic acid was detected after two-phase in vitro digestion process (gastric and duodenal) with human gastrointestinal enzymes. The concentration of rosmarinic acid in undigested and digested samp...