Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg⋅m-2) consumed, over 15 min period, one of four sample drinks as a preload, followed by an ad libitum consumption of a pasta meal (after 65 min). Sample drinks were: water (S...

There are many reasons why we consume food, the obvious and most important one being to obtain nutrition for a healthy and happy body. However, in a society where food supply, safety and nutrition are more than adequately provided for by most major manufacturers, other issues relating to the consumers’ food choice have grown in importance. One aspect of food consumption, and one that sadly is o...

BACKGROUND Light-coloured and savoury-tasting flavour enhancers are attractive to both consumers and food producers. The aim of this study was to investigate the colour-inhibiting effect of L-cysteine and thiamine during the Maillard reaction of soybean peptide and D-xylose. The correlation between volatile compounds and antioxidant activity of the corresponding products was also studied. RES...

High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour ...

Molecular gastronomy is a distinct sub-discipline of food science that takes an active role in examining chemical and physical properties of ingredients and as such lends itself to more scientific approaches to finding novel ingredient pairings. With thousands of ingredients and molecules, which participate in the creation of each ingredient’s flavour, it can be difficult to find compatible fla...

The beneficial effects of long chain omega-3 polyunsaturated fatty acids (LCn-3PUFAs), i.e., eicosapentaenoic and docosahexaenoicacids (EPA and DHA), on human health have been well documented [1]. Beneficial health effects of omega-3 LC PUFA intake are well demonstrated for prevention of cardiovascular diseases and cancer, as well as in the improvement of a proper development and functioning of...

Control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies conducted in simplified model systems, the results are difficult to apply to complex food systems where the structure of the matrix and the presence of other components can have a significant impact on the reaction. In such complex systems, some degre...