Coffee aroma, with more than 600 components, is considered as one of the most complex food aromas. Although electronic noses have been successfully used for objective analysis and differentiation of total coffee aromas, it is difficult to use them to describe the specific features of coffee aroma (i.e., the type of smell). This is because data obtained by electronic noses are generally based on...

For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese con...

OBJECTIVES In aromatherapy, lavender aroma is reputed to assist with relaxation. However, while there is much anecdotal evidence to that effect, the empirical literature is very inconsistent. Failure to employ adequate placebos, proper blinding, objective measures, or screening of prior beliefs about aromatherapy means that many previous findings could have been influenced by expectancy biases....

Volatile compounds are responsible for the aroma and contribute to the flavor of fresh strawberries (Fragaria ×anannassa), red raspberries (Rubus idaeus), and blueberries (Vaccinium sp.). Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The aroma of raspberries is composed of a mixture of ketones and terpenes...

PURPOSE Inhalation of ylang-ylang aroma has been shown to reduce the auditory P300, an event-related potential thought to reflect higher-order processing. Because olfactory function is sometimes disturbed in temporal lobe epilepsy (TLE), the objective of the present study was to determine whether the effect of ylang-ylang aroma on the auditory P300 was impaired in patients with TLE. METHOD Fo...

It is hypothesized that differences in the extent of retro-nasal aroma release during consumption may be 1 of the reasons that people vary in their satiation characteristics. Using real-time atmospheric pressure chemical ionization mass spectrometry (APcI-MS), in vivo retro-nasal aroma release was determined for 30 subjects consuming 9 different food products, varying in physical structure (i.e...

Clitoria ternatea and Gambir are potential sources of bioactive compounds, but the use leaves has not been widely used as a beverage. This study investigated tea brewed properties from leaves, enriched with butterfly pea extract coloring agent antioxidant enhancer to determine optimal ratio flower tea. completely randomized design, consist 5 treatments three replications. The (GLT) (TF) were 10...

A nutraceutical is a functional food containing natural components that have the potential for health, especially from medicinal plants. The purple rosela (Hibiscus sabdariffa L.), one of many therapeutic plants been effectively transformed into herbal products, such example. High quantities anthocyanin are found in bioactive substances flowers. This study aims to formulate and determine antiox...

The study was conducted to determine the influence of different processing methods; scalding and singeing on cowhide. Forty (40) pieces each white scaled Ponmo black singed were pulled together randomly subjected for proximate evaluation, organoleptic properties determination mineral contents determination. Analysis variance used analyze result in a complete randomize design using Duncan Multip...

Cookies are one of the food products that popular with public. The raw material for making cookies is wheat flour, which still imported from abroad and year by number imports continues to increase. Utilization avocado seed flour will reduce use can also waste avocados. main factor in fulfilling quality a product be assessed based on appearance product, taste nutritional value product. This stud...