The consumption protocol used during alcoholic beverage tasting may affect aroma perception. We used an integrated approach combining sensory analysis and physicochemistry to investigate the impact of swallowing on aroma release and perception. A panel of 10 persons evaluated the dynamics of aroma perception during the consumption of a commercial flavored vodka, using the method of temporal dom...

BACKGROUND Most often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there is the need to understand the contribution of these bound aroma compounds to the overall aroma of a given fruit. In recent years research studies have reported on the free- a...

The volatile compounds present in wines are responsible for the quality of the wine aroma. The analysis of these compounds requires different analytical techniques depending on the type of compounds and their concentration. The importance at sensorial level of each compound should be evaluated by using olfactometric techniques and reconstitution and omission studies. In addition, wine aroma is ...

Abstract This study aimed to determine the addition of red ginger extract rosella flower on chemical, physical and organoleptic characteristics functional drink produced. The design used in this was Completely Randomized Design (CRD) with 5 treatments 3 replications. treatment research is by mixing flowers at level A (100% : 0%), B (95%: 5%), C (90%: 10%), D (85%: 15%), E (80%: 20%). data were ...

Abstract The objective of this paper was to analyze the effects maize flour substitution on organoleptic characteristics and nutritional values fried peanut products in improved agroforestry system through use bokashi plus fertilizer intercropping peanut. research arranged using randomized completely block design (RCBD) with one single factor (M), consisting four levels: 0% (M0), 10% (M1), 20% ...

The purpose of this study was to determine the stability quality and shelf life dried shredded African catfish (Clarias gariepinus). method used in quantitative research using an experimental a completely randomized design with three different drying treatments. Gariepinus) color varying methods drying, giving panelist scores ranging from 2.36 4.4; organoleptic value floss ranged 2.88 4.16; pan...

15 16 The impact of the non-volatile wine matrix composition on the retronasal aroma 17 released during the consumption of wine has been evaluated. For this purpose, a tailored 18 made retronasal aroma trapping device (RATD) was used to entrap the exhaled breath 19 of six panelists previously trained in a specific consumption procedure. Five 20 compositional different wines (white wine, sparkli...

We investigated inheritance and carried out gene fine mapping of aroma in crosses between the aromatic elite hybrid rice Oryza sativa indica variety Chuanxiang-29B (Ch-29B) and the non-aromatic rice O. sativa indica variety R2 and O. sativa japonica Lemont (Le). The F1 grains and leaves were non-aromatic while the F2 non-aroma to aroma segregation pattern was 3:1. The F3 segregation ratio was c...

The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated freeze-thaw treatment (RFTT) was adopted to affect the interplay of volatile organic compounds (VOCs). Using RFTT, not only was ...

Green tea ('Sencha'), made from the leaves of Camellia sinensis, is the most well-researched antioxidant beverage. The major source of its antioxidant activity is polyphenols, consisting mainly of catechins (flavan-3-ols). However, little is known about the physiological effects of green tea aroma, which lacks catechins. In the present study, we performed inhalation experiments with green tea a...