Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil. The genetic variability of the major phenolic compounds of virgin olive oil was studied in a progeny of the cross of Picual x Arbequina olive cultivars (...

J. Inst. Brew. 112(4), 333–339, 2006 It is not known if peats derived from different areas of Scotland have distinctive chemical constituents that could impact on malt whisky in discernible organoleptic ways. Fourier transforminfrared (FT-IR) spectroscopy was used as a high throughput screening method to investigate discrimination of a large number of peat samples from six different geographica...

Zanthoxylum nitidum (Roxb.) DC (Rutaceae), is a large shrub, and its root is used traditionally in North-East India for toothache, stomachache, fever, rheumatism, paresis, boils and as an insecticide and pesticide. Present study has been undertaken to determine the necessary pharmacognostical standards for evaluating the crude plant material. Various investigations like organoleptic or morpholo...

Background: Listeria monocytogenes is an important Gram-positive disease-causing bacterium existing in milk and dairy products. Inhibitory effects of Mentha pulegium essential oil at concentrations of 0.03, 0.015, and 0.0075% on growth of L. monocytogenes were studied in Iranian white cheese during 60 days of storage. Methods: Essential oil of M. pulegium plant, collected from north of Iran,...

Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number consumers to restaurant industry establishments is introduction innovative products into their menu content. In order increase biological nutritional value, as well improve organoleptic properties confectionery, employees enterprises usually use ordinary raw mat...

The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because...

Sugar, organic acid, and carotenoid are the most important indicators of fruit taste and nutritional and organoleptic quality. These components were studied on fruit pulp of the cybrid between Willow leaf mandarin ( Citrus deliciosa Ten.) and Eureka lemon [ Citrus limon (L.) Burm.] and the two parents. The cybrid possessed nuclear and chloroplast genomes of Eureka lemon plus mitochondria from W...

Curry leaves are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion. The present study was carried out to analyze the chemical composition of dehydrated curry leaves and to prepare different products by the incorporation of these leaves. Organoleptic and nutritive values of the prepared products ...

A time vs. volatile decomposition studY was made on commercially available soYbean oil aaed d • '" un er normal laboratory room conditions. Samples were taken at weekly intervals for peroxide v.alue (PV) determinations, organoleptic evaluatIOns and volatile analyses. Volatiles, stripped from the oil samples in an all-glass system devoid of connecting joints, were collected and sealed in attache...