The lipid content and fatty acid (FA) profile have an important impact in human health as well as in the technological transformation and nutritional and organoleptic quality of meat. A genome-wide association study (GWAS) on 144 backcross pigs (25% Iberian × 75% Landrace) was performed for 32 traits associated with intramuscular FA composition and indices of FA metabolism. The GWAS was carried...

Throughout alcoholic fermentation, Saccharomyces cerevisiae cells have to cope with several stress conditions that could affect their growth and viability. In addition, the metabolic activity of yeast cells during this process leads to the production of secondary compounds that contribute to the organoleptic properties of the resulting wine. Commercial strains have been selected during the last...

TABLE I report that specially processed soybean oils containing little or no linolenate gave higher scores in aging tests than soybean oils with linolenate contents of 2.0-7.8. Room odor scores and descriptions were included in this report (4). Consequently blends of soybean and peanut oil appeared to be worth investigating since such blends could lower linolenate significantly. The French laws...

This abstract presents a conceptual understanding of Organoleptic ontology and outlines the properties of food that act as stimuli evoking sensory response; and the Sensory Ontology of the perceptions caused by the stimulus.

The influence of organic amendments and inorganic fertilizers on cabbage head was investigated to determine their effect on storage behavior and organoleptic quality. Field cabbage was raised by combining fourteen different treatments comprising of organic amendments and inorganic fertilizers at different levels. The result showed that nutrient schedule of the crop significantly influenced the ...

Women's preferences for men's masculinized faces and voices were assessed after women (n = 331) were primed with images of male-on-male aggression, male-on-female aggression, pathogens, and neutral scenes. Male-on-male aggression and pathogen primes were associated with increased preference for masculine traits, but the same effect emerged in the neutral condition. We show the increased prefere...

BACKGROUND The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. METHODS Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical an...

Although it is generally accepted that the addition of micronutrient powders (MNPs) to foods causes no or negligible changes to organoleptic properties, there are anecdotal reports of low acceptability of the MNP (locally known as “Taburia”) distributed in Indonesia. We hypothesized that the organoleptic properties of Taburia do not reduce the acceptability of foods if used as recommended. Acce...

BACKGROUND Halitosis or breath odor, is defined as an unpleasant or offensive odor emanating from the mouth. Three forms are distinguished: genuine halitosis, pseudohalitosis and halitophobia. The source of 85% of all cases of halitosis lies in the oral cavity. According to the literature, between 10% and 50% of the population suffers from halitosis. The objective of this study was to provide a...