• Inhomogeneous distribution of sucrose can increase sweetness perception by >30%. Sweetness depends on the spatial arrangement as well gradient. 3D printing create more complex objects to perform structure – sensory research. With structural designs, pulsatile stimulation could be applied solids. The development sugar-reduced food products is a strategy reduce high sugar intake, which leading ...

Arabica coffee (Coffea Arabica) becomes one of the most in-demand types by community due to its typical taste. The right method and brewing device are needed obtain this taste coffee. One methods that keeps developing until now is manual method. This study aims find sensory characteristic Gayo in various varieties with devices using Analytical Hierarchy Process (AHP) Manual used were Vietnam Dr...

Volcano arabica coffee is one of the best derived from Gayo Highlands, Aceh Province, Indonesia. That was cultivated in a volcanic region, therefore as known volcano coffee. Several varieties were included Borbor, Timtim, and P88. low caffeine with taste exceeding Blue Mountain Jamaica which determined using sensory assessment. This study aims to conduct assessment variety analytical hierarchy ...

Although recent molecular studies suggest that only one receptor and one signaling pathway are involved in the perception of sweetness, this seems to contradict everyday experience that people not only have different likes and dislikes of certain sweeteners but also perceive the sweeteners differently. One possible explanation is that variation in liking of sweeteners is due, in part, to variat...

Stevia rebaudiana, a perennial herb from the Asteraceae family, is known to the scientific world for its sweetness and steviol glycosides (SGs). SGs are the secondary metabolites responsible for the sweetness of Stevia. They are synthesized by SG biosynthesis pathway operating in the leaves. Most of the genes encoding the enzymes of this pathway have been cloned and characterized from Stevia. O...

High intensity, low-energy sweeteners (LES) are used by many consumers in order to limit energy intake and possibly facilitate body weight control. These beneficial effects are often questioned in the scientific and lay media. LES are frequently accused of stimulating and/or maintaining a liking for sweetness which in turn would be deleterious for adequate body weight control. Evidence for the ...