Samples containing dextran, xanthan, sucrose and IAA were designed to have the same viscosity at a shear rate of 50s but significantly different viscosities at high shear rates (> 1000s). The relationship between high shear rate rheology and flavour perception will be investigated using sensory QDA method. INTRODUCTION Flavour is considered as one of the most important quality attributes that c...

Plants are an important source of natural flavourings for food. Plant-derived food flavours may be based on endogenous flavour compounds or be derived from flavour precursors following enzyme action when the tissue is disrupted or during a postharvest treatment. Such flavours are usually based either on a single compound or a small group of compounds with closely related chemical structure. How...

The flavour and colour of a food product have significant impacts on consumer acceptability. Two of the challenges with microwave food products are that it is often difficult to achieve the desired flavour that matches products prepared in a conventional oven or by frying and to get the browning that the consumer expects. There are reactions that occur in those processes that do not occur when ...

Feng J., Zhan X.-B., Zheng Z.-Y., Wang D., Zhang L.-M., Lin C.-C. (2013): New model for flavour quality evaluation of soy sauce. Czech J. Food Sci., 31: 292–305. The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC...

This study investigated the behavioural and brain responses towards conditioned flavours with different hedonic values in juvenile pigs. Twelve 30-kg pigs were given four three-day conditioning sessions: they received three different flavoured meals paired with intraduodenal (i.d.) infusions of 15% glucose (F(Glu)), lithium chloride (F(LiCl)), or saline (control treatment, F(NaCl)). One and fiv...

Background The postingestive effects of food stimulate food intake. Dopamine is critically involved in encoding food reward, including postingestive reward. Aims We proposed to explore the possibility of conditioning flavor-nutrient associations in humans and, in parallel, use invasive tools in mice to explore the relevance of dopaminergic neuron activity in the VTA for nutrient conditioning. M...

Salt is an essential ingredient to life and good health and is used in a variety of processed food. It not only confers its own specific flavour on products, it is also used to enhance and modify the flavour of other ingredients. It contributes to taste and it controls fermentation, a key part of the bread making process. This paper presents some aspect concerning the effect of salt on gas prod...

Until recently breeding efforts centred on high-yield production while sacrificing flavour and taste quality traits of mass produced food products, such as tomatoes. The recent publication of Davidovich-Rikanati et al. demonstrates the technical feasibility of the genetical engineering of pathways in tomato plants to modify their fruit flavour profile in a proof-of-concept approach. The reporte...

BACKGROUND Youth who experiment with tobacco often start with flavoured products. In New York City (NYC), local law restricts sales of all tobacco products with 'characterising flavours' except for 'tobacco, menthol, mint and wintergreen'. Enforcement is based on packaging: explicit use of a flavour name (eg, 'strawberry') or image depicting a flavour (eg, a fruit) is presumptive evidence that ...