When eating or drinking, the individual experiences a multitude of sensations, including taste, smell, touch, temperature, sight, sound, and sometimes pain/irritation. This multi-faceted sensory experience is the underpinning of perceived flavor, although certainly some sensations contribute more than others. This paper reviews how all these sensations interact, both on a perceptual and a physi...

Beef knuckles (n = 60) were chosen from a population of 328 knuckles to test a selection procedure and determine the potential causes of liver-like off-flavor. In phase I, 2 independent panelists were allowed to smell the aromas or smell and taste samples of cooked beef to determine the presence or absence of the liver-like off-flavor and off-flavor intensity. The panelists tested knuckles from...

this study was carried out to evaluate the effects of red onion (allium cepa l.) juice and green tea (camellia sinenses) extract on lipid oxidation and sensory characteristics of refrigerated (4ºc) sturgeon fillets (acipenser persicus). fresh fillets were tumbled in 1%, 2.5%, and 5% (v/v) aqueous solutions of onion juice (oj) and tea extract (te), and then stored for up to 8 days at 4°c in a re...

Different packaging is available to consumers, and marination is widely applied. However, their effects on the quality of broiler breast fillets during home freezing are not well known to consumers. Therefore, the objective of this study was to evaluate the effect of packaging materials on the quality of chicken breast fillets after 1, 3, and 6 wk storage at -18°C. A total of 256 fillet were ra...

Fruity fermented (FF) off-flavor develops when immature peanuts are cured at excessive temperatures (>35C). The objective of this study was to characterize FF distributions and determine the variability among samples from large peanut lots. Twenty peanut lots identified as having a range of FF off-flavor were sampled. Twenty samples from each lot were roasted and processed into paste for descri...

To avoid marketing fish with environment-related off-flavors, fish must be screened for flavor quality before harvesting. Quantitative chemical analysis is inadequate for flavor quality control because of time constraints, costs involved, and the limited number of odorous compounds that can be detected with available methods. Sensory analysis (taste-testing), which treats trained “tasters” as a...

Kombucha is a fermented and often sweetened tea beverage that has become increasingly popular in the U.S. last decade. While it infused with fruits vegetables to enhance aroma flavor, unflavored kombucha itself distinctive sensory attributes influenced by multiple factors, including initial type, sugar concentration, fermentation temperature. How these different factors affect final flavor of b...