BACKGROUND The taste and smell of medicinal plants and their relation to the cultural landscape of a Mapuche-Tehuelche community in the Patagonian steppe was investigated. We assume that the landscapes as a source of therapeutic resources is perceived, classified and named according to different symbolic, ecological and utilitarian criteria which are influenced by chemosensorial appearance of m...

The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy find. However, like other horticultural crops, Mango can be easily bruised or damaged. damage caused by improper post-harvest handling, causing quality has a short shelf life. study aimed determine life Golek stored Zero Energy Cool Chamber (ZECC) using LDPE packaging wi...

[This corrects the article on p. 1486 in vol. 5, PMID: 25628577.].

Laying hen meat is a food ingredient that contains high enough nutrition. The weakness of rejected laying hens the very tough, so it not accepted by most consumers. One way to make chicken attractive use as processed broth. Chicken and bones contain levels minerals fat, you need add apple cider vinegar remove these substances. This study aims determine chemical quality (fat content, ash pH) org...

ABSTRACT
 This study aims to determine the effect of adding soybean flour (Glicine max) chemical, physical, and organoleptic characteristics flakes from a combination corn (Zea mays) pumpkin (Cucurbita moshcata) best treatment for produced based on physical characteristics, it's organoleptic. The research method used is an experimental with descriptive data analysis. 5 treatments 3 replica...

Abstract This study aims to determine the organoletic and chemical characteristics of freshwater crayfish carapace flour. The treatment was drying in an oven at a temperature 80°C for 24 hours. parameters analyzed were amount yield, organoleptic value proximate value. Based on results study, yield 92.45%. is based percentage consumer acceptance test that likes color 98.25%, taste 95%, aroma 90%...

The study aimed to determine the effect of vanillin addition in organoleptic acceptance Chlorella -milk beverages. Besides, protein and total phenolic content were measured each formula. sensory was determined with a 9-scale hedonic score. Just-about-right (JAR) test done intensity formulation attribute according panellists’ preferences. control sample milk which did not contain or ginger powde...

Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combination...

Beras Rendang is one of the traditional food from West Sumatra, originating city Payakumbuh. It made with glutinous rice, which has low protein content. Substitution rice flour mung bean as a source in expected to increase The aim this study determine utilization production rendang terms organoleptic quality and research design used was an experimental Completely Randomized Design (CRD) consist...