Modern omics disciplines dealing with food flavor focus the analytical efforts on the elucidation of sensory-active compounds, including all possible stimuli of multimodal perception (aroma, taste, texture, etc.) by means of a comprehensive, integrated treatment of sample constituents, such as physicochemical properties, concentration in the matrix, and sensory properties (odor/taste quality, p...

Given the successful application of spectroscopic methods in the field of coffee analysis as fast and reliable routine techniques, the objective of this work was to evaluate the feasibility of employing Diffuse Reflectance Infrared Fourier Transform Spectroscopy (DRIFTS) for discrimination between roasted coffees that presented distinct sensory characteristics and were submitted to a range of r...

The probiotic juice is one of the newest innovation opportunities in various kinds of healthy drinkꞌs business. The aim of this study was to investigate effect of banana pureeꞌs on survival of Lactobacillus casei and physicochemical and sensory properties of cocktail juice containing apples and bananas juice during storage. The amounts of banana puree were added in 3 levels (7% and 15%) to appl...

With the current upward trend in nutritional and health awareness, the consumers demands for high quality probiotic product with acceptable sensory characteristics. The main purpose of this research was to observe the influence of different levels of honey (5%, 10% and 15% and 20%) to yoghurt and its effect on viability of microbial flora of yoghurt, chemical and sensory characteristics. Honey ...

Baby food was formulated from sockeye salmon (puree alone, puree + chunks, puree + pink row, puree + pink row + chunks, puree + red row, puree + red roe + chunks). In the 1st study, physical (pH, instrumental color, water activity) and descriptive sensory (odor, flavor, texture, visual color) characteristics were determined. Samples containing roe were lighter and less red (by approximately 3 t...

abstract: a combined gas chromatography-mass spectrometry (gc-ms) with headspace solid-phase micro extraction (spme) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified iranian rice cultivars and hashemi rice cultivar during gelatinization. the proposed combination provided a powerful system for easy and rapid screening of a...

The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and f...