To see the other types of publications on this topic, follow the link: Flavor and odor.
Journal articles on the topic 'Flavor and odor'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Flavor and odor.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Zhu, Guang Yong, Zuo Bing Xiao, Ru Jun Zhou, Ya Lun Zhu, and Yun Wei Niu. "Study on Development of a Fresh Peach Flavor." Advanced Materials Research 781-784 (September 2013): 1570–73. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1570.
Full textAbstract:
Peach is an edible, sweet, juicy fruit and is widely consumed throughout the world. Peach flavor is a very sweet and delightful fruity flavor which can be used in many products. Therefore, developing a peach flavor is of significant interests. This article deals with developing a fresh peach flavor. According to the odor peach fruit, the notes of peach were identified. Proper chemical ingredients were selected to imitate the odor of peach and to create a peach flavor. A fresh peach flavor formula was obtained. The functions and the odors of raw materials in the peach flavor were discussed. The peach flavor obtained is of fresh harmonious peach odor and is very similar to the odor of natural peach fruit.
2
Small, Dana M., Joel Voss, Y. Erica Mak, Katharine B. Simmons, Todd Parrish, and Darren Gitelman. "Experience-Dependent Neural Integration of Taste and Smell in the Human Brain." Journal of Neurophysiology 92, no. 3 (September 2004): 1892–903. http://dx.doi.org/10.1152/jn.00050.2004.
Full textAbstract:
Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of their constituents (taste and/or odor). All stimuli were presented in liquid form so that olfactory stimulation was by the retronasal route. Mode of olfactory delivery is important because neural suppression has been observed in chemosensory regions during congruent taste–odor pairs when the odors are delivered by the orthonasal route and require subjects to sniff. There were 2 flavors. One contained a familiar/congruent taste–odor pair (vanilla/sweet) and the other an unfamiliar/incongruent taste–odor pair (vanilla/salty). Three unimodal stimuli, including 2 tastes (sweet and salty) and one odor (vanilla), as well as a tasteless/odorless liquid (baseline) were presented. Superadditive responses during the perception of the congruent flavor compared with the sum of its constituents were observed in the anterior cingulate cortex (ACC), dorsal insula, anterior ventral insula extending into the caudal orbitofrontal cortex (OFC), frontal operculum, ventral lateral prefrontal cortex, and posterior parietal cortex. These regions were not present in a similar analysis of the incongruent flavor compared with the sum of its constituents. All of these regions except the ventrolateral prefrontal cortex were also isolated in a direct contrast of congruent − incongruent. Additionally, the anterior cingulate, posterior parietal cortex, frontal operculum, and ventral insula/caudal OFC were also more active in vanilla + salty minus incongruent, suggesting that delivery of an unfamiliar taste–odor combination may lead to suppressed neural responses. Taken together with previous findings in the literature, these results suggest that the insula, OFC, and ACC are key components of the network underlying flavor perception and that taste–smell integration within these and other regions is dependent on 1) mode of olfactory delivery and 2) previous experience with taste/smell combinations.
3
Hu, Wenwen, Gege Wang, Shunxian Lin, Zhijun Liu, Peng Wang, Jiayu Li, Qi Zhang, and Haibin He. "Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method." Foods 11, no. 15 (July 25, 2022): 2204. http://dx.doi.org/10.3390/foods11152204.
Full textAbstract:
Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS). The aroma intensity and odor characteristics of teas were comparatively analyzed based on the OAV-splitting method. The results showed that OAV were green tea (492.02), red tea (471.88), oolong tea (302.74), white tea (68.10), and dark tea (55.98). The odor index I(o) indicated that green tea was strong-flavor tea with highlight green accompanied by fruity, woody and fatty odors; oolong tea was strong-flavor tea with fruity and fatty accompanied by woody, floral and green odors; red tea was strong-flavor tea with highlight fruity accompanied by woody, green and floral odors; white tea was a light-flavor tea with floral, woody and green odors; and dark tea was light-flavor tea with woody and floral notes accompanied by fatty and green odors. These results fitted perfectly with the people’s consensus on these teas, and proved that the OAV-splitting method is feasible to evaluate the aroma intensity and odor characteristics of tea aroma. We suggest that the digital evaluation of tea aroma can facilitate people’s communication.
4
Bárcenas, P., F. J. Pérez Elortondo, J. Salmerón, and M. Albisu. "Sensory Profile of Ewe’s Milk Cheeses." Food Science and Technology International 7, no. 4 (August 2001): 347–53. http://dx.doi.org/10.1106/2w5m-6kyw-4e5w-nf8a.
Full textAbstract:
Sensory profiles for several ewe’s milk cheeses were developed and main sensory differences evaluated using a specifically designed methodology. It was stated that the existence of several clearly defined groups of sensory terms were negatively correlated. One group consisted of the attributes odor intensity, sharp odor, brine odor, rennet flavor, and butyric acid flavor. The other group consisted of milky odor, toasty odor, buttery odor and flavor, nutty flavor, and sweet flavor. Results pointed out that every descriptor except surface roughness showed a significant difference ( p< 0.01) among the samples. Main sensory differences were basically attributable to different manufacturing technologies as well as different ripening periods.
5
Krasner, Stuart W. "Flavor-Profile Analysis: An Objective Sensory Technique for the Identification and Treatment of Off-Flavors in Drinking Water." Water Science and Technology 20, no. 8-9 (August 1, 1988): 31–36. http://dx.doi.org/10.2166/wst.1988.0221.
Full textAbstract:
Flavor-profile analysis (FPA) is a sensory method utilizing a trained panel of four to six individuals. Reference materials are used to establish a common vocabulary for different odors found in drinking water. Known quantities of different taste- and odor-causing chemicals are evaluated to calibrate the panel on a consistent intensity scale. Each identifiable descriptor is assigned its own intensity. This method has been successfully applied in the analysis of musty-smelling compounds, e.g., 2-methylisoborneol (MIB). MIB samples and standards from 1 to 80 ng/l have been shown to observe the WeberFechner law (i.e., a plot of flavor intensity versus logarithm of concentration of MIB yielded a straight line). FPA has also been used to handle fishy/swampy odor problems. In many instances, specific causative organic compounds were not identified; however, FPA evaluations of water using different free-chlorine dosages and contact times made possible immediate resolution of these odor problems. FPA has yielded reproducible sensory data that have been useful in better understanding and handling off-flavors in drinking water.
6
Suparmi, Suparmi, Desmelati Desmelati, Sumarto Sumarto, and Santhy Wisuda Sidauruk. "Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah." Depik 9, no. 1 (February 24, 2020): 44–55. http://dx.doi.org/10.13170/depik.9.1.13563.
Full textAbstract:
Abstract. Diversification of patin fish macaroni has the weakness of fish’s dominating flavor, so it requires a variety of flavor fortifications on patin fish macaroni to overcome these problems. This study was aimed to determine the effect of fortification flavors on macaroni catfish (Pangasius hyphophthalmus) on consumer acceptance. The method used is the experiment of making macaroni catfish with cheese, spinach, and barbeque. This study used a completely randomized design with 4 treatments and 3 replications. The treatments that M0 (control), M1 (cheese 50 grams), M2 (spinach 50 grams), M3 (barbeque 50 grams). The results of this study showed that the addition of three flavor had been varying levels of consumer acceptance, namely for panelists who liked the appearance of M0 63 people (78.75%), flavor 82.56%, odor 86.25%, texture 75%; panelists who liked the appearance of M1 80%, flavor 88.75%, odor 88.75%, texture 73.75%; panelists who liked the appearance of M2 85%, flavor 93.75%, odor 93.75%, texture 76.25%; and M3 that liked the macaroni appearance 80%, flavor 71.25%, odor 61.25%, and texture 75%. The most preferred macaroni by panelists based on the organoleptic test was macaroni with added flavor of spinach (M2), which is characterized by greenish yellow, the odor and flavor of slightly fishy, dominant spinach flavor, and hard texture. The proximate composition of M2 was a water content of 12.24%; protein of 14.67%; fat of 1.42%; crude fiber 0.34%.Keywords: Flavor; fortification; macaroni; patinAbstrak. Diversifikasi makaroni ikan patin memiliki kelemahan flavor ikan yang mendominasi, sehingga diperlukan fortifikasi aneka flavor pada makaroni ikan patin untuk mengatasi permasalahan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh fortifikasi aneka flavor pada makaroni ikan patin (Pangasius hypophthalmus) terhadap penerimaan konsumen. Metode penelitian yang digunakan yaitu melakukan percobaan pembuatan makaroni ikan patin dengan fortifikasi tiga macam flavor yaitu keju, bayam dan barbeque. Rancangan percobaan pada penelitian ini adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 3 kali ulangan yaitu M0 (kontrol), M1 (keju 50 g), M2 (bayam 50 g), M3 (barbeque 50 g). Hasil penelitian menunjukkan bahwa fortifikasi tiga macam flavor memiliki tingkat penerimaan konsumen bervariasi yaitu untuk panelis yang menyukai M0 terhadap rupa 78,75%, rasa 82,56%, aroma 86,25%, tekstur 75%; panelis yang menyukai M1 terhadap rupa 80%, rasa 88,75%, aroma 88,75% dan tekstur 73,75%; panelis yang menyukai M2 terhadap rupa 85%, rasa 93,75%, aroma 93,75% dan tekstur 76,25%; dan untuk perlakuan M3 yang menyukai rupa makaroni 80%, rasa 71,25%, aroma 61,25% dan tekstur 75%. Makaroni yang paling disukai oleh panelis berdasarkan penilaian organoleptik adalah makaroni dengan penambahan flavor bayam (M2) yaitu dengan karakteristik berwarna kuning kehijauan, sedikit aroma dan rasa ikan, dominan rasa bayam, dan tekstur yang keras. Komposisi proksimat M2 yaitu kadar air 12,24%; kadar protein 14,67%; kadar lemak 1,42%, serat kasar 0,34%.Kata kunci: Flavor, fortifikasi, makaroni, patin
7
Puleo, Sharon, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi, and Rossella Di Monaco. "Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food." Foods 10, no. 12 (December 16, 2021): 3122. http://dx.doi.org/10.3390/foods10123122.
Full textAbstract:
Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor perception and liking in actual food samples are affected by odor sensitivity. A total of 749 subjects, from four different Italian regions, participated in the study. The olfactory capabilities test on four odors (anise, banana, mint, and pine), as well as PROP (6-n-prpyl-2-thiouracil) status and food neophobia were assessed. The subjects were clustered into three groups of odor sensitivity, based on the perceived intensity of anise. The liking and intensity of the overall flavor were evaluated for four chocolate puddings with increasing sweetness (C1, C2, C3, and C4). The individual variables significantly affected the perceived intensity and liking of the odors. Even if all of the odor sensitivity groups perceived the more intensely flavored samples as the C1 and C4 chocolate puddings, the high-sensitivity group scored the global flavor of all of the samples as more intense than the low-sensitivity group. The low-sensitive subjects evaluated the liking of the sweeter samples with higher scores than the moderate-sensitive subjects, whereas the high-sensitive subjects gave intermediate scores. In conclusion, odor sensitivity plays a pivotal role in the perception and liking of real food products; this has to be taken into account in the formulation of new products, suitable for particular categories with reduced olfactory abilities.
8
Xia, Di, Xu Tan, Li Wang, Zongjun Li, Aixiang Hou, Yan Zhu, Ling Lai, and Yuanliang Wang. "GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation." Foods 12, no. 10 (May 15, 2023): 1992. http://dx.doi.org/10.3390/foods12101992.
Full textAbstract:
Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. In this study, 36 volatile chemicals in the fermentation process of yellow wine were annotated by GC-MS and then an OPLS-DA model was built to screen out 13 distinctive substances (VIP > 1, p < 0.01). The relative odor activity value (ROAV) was calculated using the threshold values of these chemicals and 10 substances, including alcohols, esters, and aldehydes, were found as key contributors to the overall flavor of yellow wine. Following that, consumers quantified the sensory descriptors of yellow wine using rate-all-that-apply (RATA), and correspondence analysis revealed three groups of characteristic flavors and odors. Alcohols and esters were found to be key producers of flowery and fruity scents in yellow wine, according to correlation analysis. We discovered two alcohols that are rarely found in yellow wine: [R,R]-2,3-butanediol and 1-phenylethanol. The former was found to be favorably connected with wine scent and pungent odor, and its specific effect on flavor should be researched further.
9
Christiansen, K. F., E. Olsen, G. Vegarud, T. Langsrud, P. Lea, J. E. Haugen, and B. Egelandsdal. "Flavor Release of the Tomato Flavor Enhancer, 2-Isobutylthiazole, from Whey Protein Stabilized Model Dressings." Food Science and Technology International 17, no. 2 (March 24, 2011): 143–54. http://dx.doi.org/10.1177/1082013210381935.
Full textAbstract:
A tomato flavor enhancer, 2-isobutylthiazole (IBT), was added (5 mg/kg) to dressings emulsified with either a whey protein concentrate-80 (WPC-80), a WPC-80 hydrolysate or β-lactoglobulin at high pressure (70 MPa) at either 20 or 75 °C. The short (2-4 min), high-temperature treatment left the proteins essentially unchanged. IBT addition gave a dominant, green tomato flavor that masked the intrinsic odor of the WPC-80 hydrolysate but enhanced bitter flavor. The sensory IBT odor intensity was determined by oil level (5-30%) and pH; pH 4.0 gave higher IBT odor than pH 6.5. The green (IBT) odor release correlated with the sensory viscosity (p = 0.001) and with instrumentally determined complex modulus (p = 0.001), but not to the dressings’ microstructure. The presence of small (<<1.5 µm) oil particles that were difficult to identify from images may explain why no correlation between green odor and microstructure was found. Headspace analysis significantly detected differences in the release of IBT from the different protein types: WPC-80 dressings released the most and β-lactoglobulin the least amounts of IBT into headspace. As this difference in release of IBT among proteins could not be verified by sensory analysis, it may bear no relevance for perception.
10
Muharram, F., K. Listyarini, C. Sumantri, C. Budiman, and A. Gunawan. "Identification of the ADH1C|FspI gene polymorphism and its association with flavor and odor in Indonesian local sheep." IOP Conference Series: Earth and Environmental Science 1341, no. 1 (May 1, 2024): 012018. http://dx.doi.org/10.1088/1755-1315/1341/1/012018.
Full textAbstract:
Abstract Sheep meat’s flavor and odor may not be as appealing to Indonesians, necessitating genetic improvements in these aspects. The ADH1C (Alcohol Dehydrogenase 1C) gene significantly influences the conversion of ethanol to acetate in liver tissue, directly impacting sheep meat’s flavor and odor. The purpose of this study was to see how ADH1C gene polymorphisms affected sheep meat flavor and odor in Indonesian sheep. The study utilized a sample of 100 rams, including 10 Javanese fat-tailed (JFT), 78 Javanese thin-tailed (JTT), and 12 Jonggol sheep (JS), all aged between 10 and 12 months. To identify polymorphisms and associations of ADH1C|FspI, the researchers employed Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) and General Linear Model (GLM) tests. The results revealed polymorphisms in the ADH1C gene, with two genotypes observed: CG (440, 275, 165 bp) and GG (440 bp). These genotypes were found to be in Hardy-Weinberg Equilibrium (HWE). Moreover, the ADH1C gene displayed a significant (P<0.05) association with 4-methyl octanoic (MOA) and 4-methyl nonanoic (MNA) compounds, with the GG genotype exhibiting the lowest flavor and odor contents. The study suggests that ADH1C with SNP g.25288858 C>G could potentially serve as a marker for selecting Indonesian sheep with a lower flavor and odor.
11
Myers, Elizabeth A., and Linda Rinaman. "Trimethylthiazoline supports conditioned flavor avoidance and activates viscerosensory, hypothalamic, and limbic circuits in rats." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 288, no. 6 (June 2005): R1716—R1726. http://dx.doi.org/10.1152/ajpregu.00479.2004.
Full textAbstract:
Interoceptive stimuli modulate stress responses and emotional state, in part, via ascending viscerosensory inputs to the hypothalamus and limbic forebrain. It is unclear whether similar viscerosensory pathways are recruited by emotionally salient exteroceptive stimuli, such as odors. To address this question, we investigated conditioned avoidance and central c-Fos activation patterns in rats exposed to synthetic trimethylthiazoline (TMT), an odiferous natural component of fox feces. Experiment 1 demonstrated that rats avoid consuming novel flavors that previously were paired with TMT exposure, evidence that TMT supports conditioned flavor avoidance. Experiment 2 examined central neural systems activated by TMT. Odor-naive rats were acutely exposed to low or high levels of TMT or a novel nonaversive control odor and were perfused with fixative 60–90 min later. A subset of rats received retrograde neural tracer injections into the central nucleus of the amygdala (CeA) 7–10 days before odor exposure and perfusion. Brain sections were processed for dual-immunocytochemical detection of c-Fos and other markers to identify noradrenergic (NA) neurons, corticotropin-releasing hormone (CRH) neurons, and retrogradely labeled neurons projecting to the CeA. Significantly greater proportions of medullary and pontine NA neurons, hypothalamic CRH neurons, and CeA-projecting neurons were activated in rats exposed to TMT compared with activation in rats exposed to the nonaversive control odor. Thus the ability of TMT to support conditioned avoidance behavior is correlated with significant odor-induced recruitment of hypothalamic CRH neurons and brain stem viscerosensory inputs to the CeA.
12
Romeo-Arroyo, Elena, Javier Soria, María Mora, Francisco Laport, Aitor Moreno-Fernandez-de-Leceta, and Laura Vázquez-Araújo. "Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor." Sensors 22, no. 18 (September 8, 2022): 6787. http://dx.doi.org/10.3390/s22186787.
Full textAbstract:
Using implicit responses to determine consumers’ response to different stimuli is becoming a popular approach, but research is still needed to understand the outputs of the different technologies used to collect data. During the present research, electroencephalography (EEG) responses and self-reported liking and emotions were collected on different stimuli (odor, taste, flavor samples) to better understand sweetness perception. Artificial intelligence analytics were used to classify the implicit responses, identifying decision trees to discriminate the stimuli by activated sensory system (odor/taste/flavor) and by nature of the stimuli (‘sweet’ vs. ‘non-sweet’ odors; ‘sweet-taste’, ‘sweet-flavor’, and ‘non-sweet flavor’; and ‘sweet stimuli’ vs. ‘non-sweet stimuli’). Significant differences were found among self-reported-liking of the stimuli and the emotions elicited by the stimuli, but no clear relationship was identified between explicit and implicit data. The present research sums interesting data for the EEG-linked research as well as for EEG data analysis, although much is still unknown about how to properly exploit implicit measurement technologies and their data.
13
Strube, A., A. Buettner, and Carola Groetzinger. "Characterization and identification of a plastic-like off-odor in mineral water." Water Supply 9, no. 3 (August 1, 2009): 299–309. http://dx.doi.org/10.2166/ws.2009.382.
Full textAbstract:
A specific mineral water off-odor, the so-called “sunlight” flavor produced after UV light exposure, was characterized by sensory analysis in different mineral water samples and ranked according to overall odor intensity. The odorants were isolated by means of solvent extraction and stir bar sorptive extraction (SBSE) techniques, respectively. Analyses were performed with two-dimensional (2D) high resolution gas chromatographic (HRGC) separation and parallel mass spectrometric (MS) and olfactometric (O) detection. Additionally, analyses of off-odor-free samples exposed to natural sunlight or to “artificial” UV radiation (replicating natural sunlight) were analyzed to assess off-odor compound formation. 14 common characteristic odorants in commercial off-odor and irradiated samples were identified. These were predominantly saturated and mono or di-unsaturated carbonyl compounds, with several substances exhibiting the characteristic fatty and plastic-like odor impressions. Eight of the compounds identified were detected for the first time as off-odor “sunlight” flavor contributors to mineral water and had amongst the highest flavor dilution (FD) factors in the extracted samples.
14
Heo, JeongAe, Han Sub Kwak, Miran Kim, Jae-Ho Kim, Hyung Hee Baek, Hyukjin Shin, Young-seung Lee, Sanghyeok Lee, and Sang Sook Kim. "Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers." Foods 9, no. 6 (June 2, 2020): 722. http://dx.doi.org/10.3390/foods9060722.
Full textAbstract:
The sensory characteristics and volatile compounds that affect consumers’ acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry analysis also was conducted revealing 120 volatile compounds in the yakju samples. Sensory attributes (n = 31) except appearance attributes were used for principal component analysis (PCA). As results, fruit odor (apple, hawthorn, omija, and pineapple odor) and flower odor (chrysanthemum, pine, and peppermint odor) were placed on the positive side of PC1 whereas persimmon vinegar odor, bitter taste, alcohol flavor, stinging and coating mouthfeel were located on the negative side of PC1. The yakju samples were mainly characterized by their alcohol content and supplementary ingredients. Sensory descriptors (n = 31; except appearance attributes and p > 0.05) and volatile compounds (n = 30; p > 0.5 correlation coefficient with overall acceptance) were chosen for multiple factor analysis (MFA). The MFA correlation map showed that ethyl propanoate, ethyl-2-hydroxy-2-methylbutanoate, methyl 2-furoate, γ-butyrolactone, 4-ethoxycarbonyl-γ-butyrolactone, hawthorn odor, apple flavor, grape flavor, and sweet taste were positively correlated with young consumers’ overall acceptance. Additionally, negative correlation with overall acceptance was found in 1,3-butanediol, 2,3-butanediol, and 1,1-diethoxy-3-methylbutane.
15
Wu, Dan, Qile Xia, Huan Cheng, Qichun Zhang, Yanbin Wang, and Xingqian Ye. "Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry." Foods 11, no. 21 (November 1, 2022): 3471. http://dx.doi.org/10.3390/foods11213471.
Full textAbstract:
Sea buckthorn is rich in polyphenolic compounds with antioxidant activities. However, it is very sour, and its odor is slightly unpleasant, so it requires flavor improvement. Fermentation is one potential method. Sea buckthorn juice was fermented at 37 °C for 72 h and then post-fermented at 4 °C for 10 days. The flavor-related properties of the sea buckthorn juice were evaluated during fermentation, including the pH, total soluble solids (TSS), color, sensory evaluation, and volatile flavors. The sea buckthorn fermented juice had a low pH. The total soluble solids decreased from 10.60 ± 0.10% to 5.60 ± 0.12%. The total color change was not more than 20%. Fermentation increased the sweet odor of the sea buckthorn juice, but the fruity flavor decreased and the bitter flavor increased. A total of 33 volatile flavors were identified by headspace gas chromatography–ion mobility spectrometry (GC–IMS), including 24 esters, 4 alcohols, 4 terpenes, and 1 ketone. Their total relative contents were 79.63–81.67%, 10.04–11.76%, 1.56–1.22%, and 0.25–0.55%, respectively. The differences in the characteristic volatile molecular species of the sea buckthorn juice at different fermentation stages could be visually discerned using fingerprint maps. Through principal component analysis (PCA), the total flavor difference of the sea buckthorn juice at different fermentation stages could be effectively distinguished into three groups: the samples fermented for 0 h and 12 h were in one group, the samples fermented for 36 h, 48 h, 60 h, and 72 h were in another group, and the samples fermented for 24 h were in another group. It is suggested that sea buckthorn juice be fermented for 36 h to improve its flavor. GC–IMS and PCA are effective methods of identifying and distinguishing the flavor characteristics of sea buckthorn juice. The above results can provide a theoretical basis for studying the changes in sea buckthorn’s characteristics as a result of fermentation, particularly with regard to its flavor.
16
Ju, Seyoung, Sooji Song, Jeongnam Lee, Sungwon Hwang, Yoonmi Lee, Yongseok Kwon, and Yuyoung Lee. "Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability." Foods 10, no. 12 (December 5, 2021): 3014. http://dx.doi.org/10.3390/foods10123014.
Full textAbstract:
Nanotechnology is currently applied in food processing and packaging in the food industry. Nano encapsulation techniques could improve sensory perception and nutrient absorption. The purpose of this study was to identify the sensory characteristics and consumer acceptability of three types of commercial and two types of laboratory-developed soy milk. A total of 20 sensory attributes of the five different soy milk samples, including appearance, smell (odor), taste, flavor, and mouthfeel (texture), were developed. The soy milk samples were evaluated by 100 consumers based on their overall acceptance, appearance, color, smell (odor), taste, flavor, mouthfeel (texture), goso flavor (nuttiness), sweetness, repeated use, and recommendation. One-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least square regression (PLSR) were used to perform the statistical analyses. The SM_D sample generally showed the highest scores for overall liking, flavor, taste, mouthfeel, sweetness, repeated consumption, and recommendation among all the consumer samples tested. Consumers preferred sweet, goso (nuttiness), roasted soybean, and cooked soybean (nuttiness) attributes but not grayness, raw soybean flavor, or mouthfeel. Sweetness was closely related to goso (nuttiness) odor and roasted soybean odor and flavor based on partial least square regression (PLSR) analysis. Determination of the sensory attributes and consumer acceptance of soymilk provides insight into consumer needs and desires along with basic data to facilitate the expansion of the consumer market.
17
Ismail, Normah, and Wan Najma Farhaten Wan A Latiff. "Effect of Pre-Treatment on Physical Properties and Sensory Attributes of Gelatin Extracted from Sutchi Catfish (Pangasius sutchi) Skin." Scientific Research Journal 16, no. 2 (November 18, 2019): 59. http://dx.doi.org/10.24191/srj.v16i2.6175.
Full textAbstract:
This study was conducted to evaluate the effect of pre-treatment on fishy flavor and odor removal of gelatin extracted from sutchi catfish (Pangasius sutchi) skin. Pre-treatment of the skin involved soaking at 4°C in distilled water (GC), lime followed by tamarind (GLT) or salt followed by activated carbon (GSC) prior to extraction in warm distilled water (50°C) for 12 hrs. Yield, physical properties and sensory were determined. Results showed that GLT produced highest yield (19.72%) compared to GSC (15.01%) and GC (15.81%). Although, GLT exhibited lowest gel strength (282.29g), viscoelasticity (14.1ºC) and setting point (10.46ºC) compared to other pre-treatments, fishy flavor and odor of the gelatin were almost absent obtaining the score of 1.68 and 1.74, respectively. These values were below those of reference which are 1.87 (fishy flavor) and 2.71 (fishy odor) denoting from ‘absent to weak’. Since fishy flavor and odor were almost absent, soaking sutchi catfish skin in lime followed by tamarind could be a good method to obtain gelatin with the desired sensory attributes.
18
Guan, Chunbo, Tingting Liu, Quanhong Li, Dawei Wang, and Yanrong Zhang. "Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS." Foods 11, no. 3 (February 2, 2022): 446. http://dx.doi.org/10.3390/foods11030446.
Full textAbstract:
In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.
19
Sato, Naoto, Mana Miyamoto, Risa Santa, Ayaka Sasaki, and Kenichi Shibuya. "Cross-modal and subliminal effects of smell and color." PeerJ 11 (February 17, 2023): e14874. http://dx.doi.org/10.7717/peerj.14874.
Full textAbstract:
In the present study, we examined whether the cross-modal effect can be obtained between odors and colors, which has been confirmed under olfactory recognizable conditions and also occurs under unrecognizable conditions. We used two flavors of red fruits such as strawberries and tomatoes for this purpose. We also aimed to compare whether similar cross-modal effects could be achieved by setting the flavors at recognizable (liminal) and unrecognizable (subliminal) concentrations in the experiment. One flavor at a normal concentration (0.1%, Liminal condition) and one at a concentration below the subliminal threshold (0.015%, Subliminal condition), were presented, and the color that resembled the smell most closely from among the 10 colors, was selected by participants. Except for the subliminal tomato condition, each odor was significantly associated with at least one color (p < 0.01). Participants selected pink and red for liminal strawberry (0.1%) (p < 0.05), pink for subliminal strawberry (0.015%) (p < 0.05), and orange for liminal tomato (0.1%) (p < 0.05), but there was no color selected for subliminal tomato (0.015%) (p < 0.05). The results of this study suggest that the flavor of tomato produced a cross-modal effect in liminal conditions, but not in subliminal conditions. On the other hand, the results of the present study suggest that the flavor of strawberries produces a cross-modal effect even under subliminal conditions. This study showed that cross-modal effects might exist, even at unrecognizable levels of flavor.
20
Lindholm-Lehto, Petra Camilla, Nora Logrén, Saila Mattila, Jani Tapio Pulkkinen, Jouni Vielma, and Anu Hopia. "Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis." Aquaculture Research 2023 (July 10, 2023): 1–13. http://dx.doi.org/10.1155/2023/3537294.
Full textAbstract:
In recirculating aquaculture systems (RAS), off-flavors can accumulate in fish muscle tissue. They are problematic for consumer acceptance and the reputation of farmed fish products. Although off-flavors are not toxic at low concentrations, they often give fish muscle earthy, muddy, or other unwanted flavors. Traditionally, the study of off-flavors in fish focused on muddy and earthy off-flavors caused by geosmin (GSM) and 2-methylisoborneol (MIB), but other unwanted flavors and compounds have also been identified. In this study, the selected off-flavors were chemically quantified in fish from a RAS-rearing rainbow trout (Oncorhynchus mykiss) and in different stages of depuration. A group of trained panelists with experience in sensory evaluation was specifically trained in analyzing rainbow trout samples. The panelists evaluated the fish with a sensory profile of 29 sensory attributes (12 odor, 5 taste, and 12 flavor properties). Overall, the concentrations of all the studied off-flavor compounds decreased, some to below the limit of detection and others (e.g., octanal, octanoic acid, phenylacetaldehyde, and acetoin) to a certain low level. Moldy, earthy, and musty odors and flavors especially decreased during depuration compared to fish in RAS. This study shows the consistency of the chemical analysis and sensory profiling. It also provides important information about the effects of the depuration period in RAS and on the chemical and sensorial quality of rainbow trout.
21
Herpina, Herpina, Kasita Listyarini, Cece Sumantri, Katrin Roosita, and Asep Gunawan. "Polymorphism and Association of the Novel KCTD2 Gene with Flavor and Odor in Indonesian Local Sheeps." Buletin Peternakan 47, no. 1 (February 27, 2023): 18. http://dx.doi.org/10.21059/buletinpeternak.v47i1.80711.
Full textAbstract:
A candidate marker that influences the flavor and odor of Indonesian sheep that is the Potassium Channel Tetramerization Domain Containing 2 (KCTD2) gene. This study aims to examine the polymorphism and association between the KCTD2 gene and lamb flavor and odor in Indonesian local sheeps. This study used DNA taken from the longissimus dorsi (LD) muscle of 100 rams including 75 Javanese Thin-Tail sheep (JTTS), 10 Javanese Fat-Tail Sheep (JFTS), and 15 Jonggol Sheep (JS), with ranged in weight from 20 to 35 kg and were 10 to 12 months old. The PCR-RFLP technique and GLM test analysis were used to identify polymorphisms and association of KCTD2 gene. The restriction enzyme BafI digests the PCR-RFLP product of the KCTD2 gene. The results showed that the KCTD2 gene was polymorphic (CC and CT). KCTD2 gene analysis showed a significant (P<0.05) association with 3-Methylphenol (MP). This research provide information regarding the role of the KCTD2 gene in lamb flavor and odor, especially in 3-Methylphenol (MP) compounds, and explain KCTD2 as a functional gene in the selection of premium sheep with low flavor and odor in lamb meat.
22
Maier, Joost X., and Victoria E. Elliott. "Adaptive weighting of taste and odor cues during flavor choice." Journal of Neurophysiology 124, no. 6 (December 1, 2020): 1942–47. http://dx.doi.org/10.1152/jn.00506.2020.
Full textAbstract:
The authors demonstrate that rats make choices about which flavor solution (i.e., taste-odor mixture) to consume by weighting the individual taste and odor components according to the reliability of the information they provide about which solution is the preferred one. A similar weighting operation underlies multisensory cue combination in other domains and offers novel insight into the computations underlying multisensory flavor perception and food choice behavior.
23
Wiesenthal, K. E., G. Amah, T. Lam, and I. H. Suffet. "The effect of applying a pipe-joint lubricant to connect ductile iron pipe on off-flavors in drinking water distribution systems." Water Science and Technology 49, no. 9 (May 1, 2004): 233–40. http://dx.doi.org/10.2166/wst.2004.0579.
Full textAbstract:
This study was used to help define the contribution to taste and odor problems caused by the application of a pipe-joint lubricant to connect ductile iron pipe in drinking water distribution systems. Tyton Joint Lubricant (TJL) was studied. The lubricant produced odors that are continually oxidized by chlorine or oxygen. The mechanism of oxidative rancidity, one of the major causes of food spoilage is the apparent mechanism of oxidation. The odors produced by the lubricant were characterized by a Flavor Profile Analysis (FPA) panel as well as GC/MS and Sensory GC analysis. The most common odors perceived in the TJL water samples for the first six days were waxy/oily and soapy odors with a rancid oil, odor note. The waxy/oily and soapy odors decreased with time in the chlorine medium as the rancid oily odor note increased. Numerous aldehydes, ketones, alcohols and borneol compounds, produced from the lubricants, were tentatively identified and linked to the odors perceived by the FPA panel.
24
Yang, Xiao, Fan Yang, Ye Liu, Jian Li, and Huan-Lu Song. "Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments." Foods 9, no. 2 (February 20, 2020): 227. http://dx.doi.org/10.3390/foods9020227.
Full textAbstract:
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography–olfactometry–mass spectrometry (GC–O–MS) were applied to the extraction and analysis of the volatile compounds in TW. Five aroma-active compounds and seven off-flavor compounds were quantitatively analyzed by the standard curve method. Based on the flavor dilution factor (FD), odor attribute, odor activity value (OAV) of volatile compounds, and partial least-squares regression (PLSR) analysis, seven key off-flavor compounds were preliminarily identified as follows: (E)-2-heptenal, decanal, octanol, diisopropyl disulfide, hexanol, (E)-2-decenal, and (E)-2-octenol. Aroma recombination proved that these off-flavor compounds above had a negative impact on the overall flavor in TW. Omission experiments were taken to confirm them further. Finally, octanol, diisopropyl disulfide, and (E)-2-decenal were identified as the most potent off-flavor compounds in TW.
25
Hamdan, Asep Bayu, Ciacia Riaty, Wahdan Fitriya, and Nurfitri Ekantari. "Effects of Nanoencapsulated Carotenoid of Spirulina platensis on the Sensory Profiles of Dark and Milk Chocolate." E3S Web of Conferences 147 (2020): 03022. http://dx.doi.org/10.1051/e3sconf/202014703022.
Full textAbstract:
The addition of Spirulina platensis in chocolate bar was reported to be able to increase the carotenoid content. Unfortunately, the fortified dry biomass generated fishy odor. In recent years, we succeeded to extract carotenoid from S. platensis, which was then encapsulated using a mixture of gum arabic and WPC by nanoemulsion technique. It helped reduce the fishy odor and concentrate carotenoid content in the nanocapsules. This study aimed to determine the effect of S. platensis’s carotenoid nanocapsules on the flavor profiles of dark and milk chocolate. The S. platensis’s carotenoid nanocapsules were added at a dose of 0.37% (w/w). Flavor profiles were detected using Gas Chromatography-Mass Spectrometry. A total of 79 aroma active were detected. The dark chocolate had a specific aroma of strong acidic chocolate, enriched with creamy and sweet. Meanwhile, the milk chocolate was dominated by creamy, cheesy, and sweet. The fortified chocolate had lower concentration of acids and aldehydes but had higher pyrazines and alcohols. Volatile compound that responsible for the fishy odor in Spirulina platensis was not detected in fortified chocolate. In conclusion, the fortification increased the intensity of sweet and chocolate flavor, decreased the bitter and sour flavor, and did not generate any unpleasant odor.
26
Yan, Xinhuan, Shaoxiang Pan, Xuemei Liu, Mengnan Tan, Xiaodong Zheng, Wenyu Du, Maoyu Wu, and Ye Song. "Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches." Foods 12, no. 16 (August 10, 2023): 3012. http://dx.doi.org/10.3390/foods12163012.
Full textAbstract:
To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major aromatic active compounds were identified, among which 4-hexanolide, 4-cyclopentene-1,3-dione, 5-methyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3,5-dihydroxy-2-methyl-4-pyrone were first confirmed as aromatic compounds of jujube. Sensory evaluation revealed that the major characteristic aromas of dried jujube slices were caramel flavor, roasted sweet flavor, and bitter and burnt flavors. The PLSR results showed that certain compounds were related to specific taste attributes. 2,3-butanedione and acetoin had a significant positive correlation with the roasted sweet attribute. On the other hand, γ-butyrolactone, 4-cyclopentene-1,3-dione, and 4-hydroxy-2,5-dimethyl-3(2H)furanone had a significant positive impact on the caramel attributes. For the bitter attribute, 2-acetylfuran and 5-methyl-2(5H)-furanone were positively correlated. Regarding the burnt flavor, 5-methyl-2-furancarboxaldehyde and 3,5-dihydroxy-2-methyl-4-pyrone were the most influential odor-active compounds. Finally, 2-furanmethanol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were identified as the primary sources of the burnt and bitter flavors. Importantly, this work could provide a theoretical basis for aroma control during dried jujube slices processing.
27
Suffet, I. H., B. M. Brady, J. H. M. Bartels, G. Burlingame, J. Mallevialle, and T. Yohe. "Development of the Flavor Profile Analysis Method into a Standard Method for Sensory Analysis of Water." Water Science and Technology 20, no. 8-9 (August 1, 1988): 1–9. http://dx.doi.org/10.2166/wst.1988.0217.
Full textAbstract:
The standard methods committee for the 1990 edition of Standard Methods for the Analysis of Water and Wastewater has decided to consider adding a new (provisional) method for the sensory analysis of drinking water - Flavor profile analysis (FPA). A series of issues must be addressed before FPA can become a standard method. The methodology (e.g., temperature of aroma samples, sniffing technique, use of cups vs. flasks, rest intervals between samples, maximum number of samples examined per session) must be standardized. Reference standards for odors must be developed and implemented in order to achieve consistent odor quality descriptions. Development of a flavor wheel can help aid the classification and identification of odors.
28
Brunschwig, C., P. Senger-Emonnot, M. L. Aubanel, A. Pierrat, G. George, S. Rochard, and P. Raharivelomanana. "Odor-active compounds of Tahitian vanilla flavor." Food Research International 46, no. 1 (April 2012): 148–57. http://dx.doi.org/10.1016/j.foodres.2011.12.006.
Full text
29
Maier, Joost X. "Single-neuron responses to intraoral delivery of odor solutions in primary olfactory and gustatory cortex." Journal of Neurophysiology 117, no. 3 (March 1, 2017): 1293–304. http://dx.doi.org/10.1152/jn.00802.2016.
Full textAbstract:
Smell plays a major role in our perception of food. Odorants released inside the mouth during consumption are combined with taste and texture qualities of a food to guide flavor preference learning and food choice behavior. Here, we built on recent physiological findings that implicated primary sensory cortex in multisensory flavor processing. Specifically, we used extracellular recordings in awake rats to characterize responses of single neurons in primary olfactory (OC) and gustatory cortex (GC) to intraoral delivery of odor solutions and compare odor responses to taste and plain water responses. The data reveal responses to olfactory, oral somatosensory, and gustatory qualities of intraoral stimuli in both OC and GC. Moreover, modality-specific responses overlap in time, indicating temporal convergence of multisensory, flavor-related inputs. The results extend previous work suggesting a role for primary OC in mediating influences of taste on smell that characterize flavor perception and point to an integral role for GC in olfactory processing. NEW & NOTEWORTHY Food perception is inherently multisensory, taking into account taste, smell, and texture qualities. However, the neural mechanisms underlying flavor perception remain unknown. Recording neural activity directly from the rat brain while animals consume multisensory flavor stimuli, we demonstrate that information about odor, taste, and mouthfeel of food converges on primary taste and smell cortex. The results suggest that processing of naturalistic, multisensory information involves an interacting network of primary sensory areas.
30
Khiari, D., I. H. Suffet, and S. E. Barrett. "Extraction and identification of chemicals causing grassy odors in flavor profile analysis (FPA) reference standards." Water Science and Technology 31, no. 11 (June 1, 1995): 93–98. http://dx.doi.org/10.2166/wst.1995.0410.
Full textAbstract:
The extraction and identification of natural fresh grass odor standard was studied. Fresh grass was allowed to sit in water until it released its grassy components to the water. The resulting grassy samples were analyzed and the chemicals responsible for the characteristic odors identified by Flavor Profile Analysis and sensory GC analysis. Closed-Loop Stripping Analysis was used for the isolation of volatile non-polar compounds and Simultaneous Distillation Extraction was used for the isolation of more polar chemicals of moderate volatility. A primary grassy odor standard (cis-3-hexenyl acetate) and a secondary grassy odor standard (cis-3-hexen-1-ol) were identified by Mass Spectroscopy and Sensory GC. Dose-Response curves were plotted and corresponding odor threshold concentrations (OTC) were determined for the cis-3-hexen-1-ol the cis-3-hexenyl acetate. It was found that cis-3-hexenyl acetate was approximately 50 times more odorous than the cis-3-hexen-1-ol. The OTC of cis-3-hexenyl acetate was found to be between 1 and 2 μg/l.
31
Čandek-Potokar, Marjeta, Martin Škrlep, Eliza Kostyra, Sylwia Żakowska-Biemans, Klavdija Poklukar, Nina Batorek-Lukač, Kevin Kress, Ulrike Weiler, and Volker Stefanski. "Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut." Animals 10, no. 2 (February 3, 2020): 239. http://dx.doi.org/10.3390/ani10020239.
Full textAbstract:
Alternative solutions to the surgical castration of piglets need to be assessed because this is a particularly sensitive issue for the processing of traditional pork products. Currently, the available information about the advantages and drawbacks of castration for dry-cured products is limited; thus, the objective of this study was to evaluate the quality of Slovenian dry-cured ham (Kraški pršut) from entire males (EM), immunocastrates (IC) and surgical castrates (SC). Hams (12 per sex group) were processed for one year and physical-chemical, rheological and sensory analysis of the dry-cured hams was performed. With regard to processing aptitude, the main difference was in the subcutaneous fat thickness, which influenced the level of dehydration and salt intake. This was further reflected in the physical-chemical traits and the texture, which were measured instrumentally or assessed by panelists. Regarding the aforementioned traits, EM and IC were generally similar and different from SC. On the contrary, sensory profiling of odor, taste and flavor demonstrated that EM had the lowest overall sensory quality, different from both IC and SC, and presented odors and flavors described as sweat, manure, sharp and persistent. We confirmed that dry-curing did not eliminate the perception of boar taint in the product from EM. The IC were similar in many aspects to EM except for the odor, taste and flavor of dry-cured hams, in which case they were more similar to SC.
32
Seligman, K., A. K. Enos, and H. H. Lai. "A Comparison of 1988-1990 Flavor Profile Analysis Results with Water Conditions in Two Northern California Reservoirs." Water Science and Technology 25, no. 2 (January 1, 1992): 19–25. http://dx.doi.org/10.2166/wst.1992.0030.
Full textAbstract:
Flavor Profile Analysis (FPA) results were compared with water quality data for two storage reservoirs of the East Bay Municipal Utility District in Oakland, California to determine what conditions exist at the time of an earthy or musty taste and odor episode. Strong musty and earthy aromas coincided most frequently with fall Anabaena sp. blooms and summer Anacystis sp. blooms. Occasional Aphanizomenon sp. blooms were concurrent with Anabaena sp. blooms, so odor problems associated with Aphanizomenon sp. could not be distinguished. Geosmin concentrations of 30-140 ng/L were found in water containing 100,000-300,000 Anabaena sp. cells/100 mL, but 2-methylisoborneol concentrations never exceeded 25 ng/L. Both reservoirs experienced relatively odorless large spring diatom blooms resulting in high chlorophyll a concentrations, so chlorophyll a alone did not serve as a helpful indicator of imminent odor problems. Fall cyanobacteria blooms closely followed the onset of reservoir destratification, so weekly temperature and dissolved oxygen depth profiles successfully predicted the start of a cyanobacteria bloom. Musty and earthy odors in the filter plant effluent were lower than those in the influent, but effluent FPA numbers reached 4 during two large taste and odor episodes, suggesting that granular activated carbon installed 1-2 years earlier may not remove all odor-causing compounds of a large taste and odor episode.
33
Zhang, Yu, Sinuo Li, Qi Meng, Huanlu Song, and Xiaojun Wang. "Characterization of Key Odor-Active Compounds in Draft Beers for the Chinese Market Using Molecular Sensory Science Approaches." Molecules 29, no. 11 (May 28, 2024): 2537. http://dx.doi.org/10.3390/molecules29112537.
Full textAbstract:
Beer is a popular alcoholic beverage worldwide. However, limited research has been conducted on identifying key odor-active components in lager-type draft beers for the Chinese market. Therefore, this study aims to elucidate the odor characteristics of the four most popular draft beer brands through a sensory evaluation and an electronic nose. Subsequently, the four draft beers were analyzed through solid-phase microextraction and liquid–liquid extraction using a two-dimensional comprehensive gas chromatography–olfactometry–mass spectrometry analysis (GC×GC–O–MS). Fifty-five volatile odor compounds were detected through GC×GC–O–MS. Through an Aroma Extract Dilution Analysis, 22 key odor-active compounds with flavor dilution factors ≥ 16 were identified, with 11 compounds having odor activity values > one. An electronic nose analysis revealed significant disparities in the odor characteristics of the four samples, enabling their distinct identification. These findings help us to better understand the flavor characteristics of draft beer and the stylistic differences between different brands of products and provide a theoretical basis for objectively evaluating the quality differences between different brands of draft beer.
34
Farina, Lo Bianco, and Mazzaglia. "Evaluation of Late-Maturing Peach and Nectarine Fruit Quality by Chemical, Physical, and Sensory Determinations." Agriculture 9, no. 9 (September 3, 2019): 189. http://dx.doi.org/10.3390/agriculture9090189.
Full textAbstract:
In this work, both analytical and sensory determinations were carried out to evaluate the quality of yellow (‘Summerset‘, ‘Tardiva 2000‘, ‘Fairtime”, ‘Guglielmina’) and white flesh (‘Daniela’) late-ripening peach and nectarine (‘California’ and ‘Fairlane’) cultivars. Analytical measurements included weight, diameter, soluble solid content, titratable acidity, pH, and peel color. To describe and quantify the peach and nectarine sensory profile, a panel of 10 judges generated 15 descriptors. According to univariate analysis of fruit quality attributes, ‘Fairtime’, ‘Summerset, ‘Daniela’, and ‘California’ produced large and attractive fruits with an extensive red peel color. On the other hand, ‘Guglielmina’, ‘Daniela’, ‘Tardiva 2000’, and ‘Fairlane’ produced superior quality fruit in terms of soluble solids, titratable acidity, sweetness, and flavor. The white flesh peach ‘Daniela’ produced fruits with the best balance between external and internal quality. Cluster analysis on standardized component coordinates from biplot analysis allowed for the identification of two main groups. One group included ‘Daniela’, ‘Guglielmin’, ‘Tardiva 2000’, and ‘Fairlane’, along with attributes that are more indicative of ripe fruit such as soluble solids, sweetness, sugar/acid, juiciness, ground color index, peel color uniformity, flesh color intensity, mealiness, peach odor and flavor, and flower odor and flavor. The other group included ‘Summerset’, ‘Fairtime’, and ‘California’ along with weight, diameter, consistency, flesh firmness, percentage of cover color, bitterness, titratable acidity, sour odor and flavor, and grassy odor and flavor. The dual approach adopted in this study indicates that cultivars with large and attractive fruits are often lacking real eating quality. This poses serious doubts on the real value of exterior appearance for recognizing high-quality peaches and nectarines.
35
Harahap, Rasyid Hanafi, Zulkifli Lubis, and Jamaran Kaban. "Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik." Agritech 38, no. 2 (July 30, 2018): 194. http://dx.doi.org/10.22146/agritech.24720.
Full textAbstract:
The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic. ABSTRAKPenelitian ini bertujuan untuk mengetahui komponen penyusun flavor volatil dan aroma tempe yang dibungkus daun pisang dan plastik pada waktu fermentasi yang berbeda-beda. Tempe yang digunakan sebagai objek penelitian adalah tempe yang dibungkus dengan daun pisang (TD) dengan waktu fermentasi 48 jam (TD1H), 72 jam (TD2H), dan 96 jam (TD3H) dan tempe yang dibungkus plastik (TP) dengan waktu fermentasi 48 jam (TP1H), 72 jam (TP2H), dan 96 jam (TP3H). Ekstraksi sampel tempe menggunakan HS-SPME. Analisis flavor dan deskripsi odor dilakukan dengan menggunakan GC-MS/O. Senyawa flavor tempe yang diperoleh adalah senyawa-senyawa dari golongan ester, terpenoid, alkohol, aldehid, keton, furan dan senyawa-senyawa yang mengandung nitrogen. α-pinen hanya ditemukan pada tempe yang dibungkus daun pisang, sedangkan piperazin, sec-butil nitrit dan (Z)-α-bisabolen hanya ditemukan pada tempe yang dibungkus plastik saja. Hal ini berarti ada perbedaan komponen penyusun senyawa flavor pada tempe yang dibungkus daun pisang dan plastik.
36
Amri, Fisma, Ratna Sholatia Harahap, Cece Sumantri, Ismeth Inounu, Depison Depison, Yun Alwi, and Asep Gunawan. "Association of DGAT1 Gene Related to Flavor, Odor, Cholesterol, and Mineral in Indonesian Sheep." Jurnal Ilmu Ternak dan Veteriner 28, no. 2 (June 27, 2023): 122–28. http://dx.doi.org/10.14334/jitv.v28i2.3152.
Full textAbstract:
Diacylglycerol acyltransferase 1 (DGAT1) is a potential candidate gene for improving Indonesian lamb’s quality and nutrient value. The study aimed to identify the diversity of the DGAT1 gene with SNP g.8539 CT and its relation to Indonesian lamb's flavor and odor, cholesterol, and mineral. Total of 254 ten to twelve months old sheep consisted of 20 Javanese fat-tail sheep (JFTS), 107 Javanese thin-tail sheep (JTTS), 10 Garut composite sheep (GCS), 10 Compass agrinak sheep (CAS), 10 Barbados cross sheep (BCS), 20 Garut sheep (GS), 27 Jonggol sheep (JS), and 50 Jambi local sheep (JLS). One hundred sheep were used to analyze the association of the DGAT1 gene with flavor and odor content, cholesterol, and mineral. The diversity of DGAT1|AluI was analyzed with the PCR-RFLP method. The association of the DGAT1 gene with the nutritional value of meat was analyzed using the GLM (General Linear Model) method. The results showed that the DGAT gene was polymorphic in JTTS, GS, and JFTS and monomorphic in CAS, BCS, JLS, and GCS. CC and CT genotypes were found in JTTS, GS, and JFTS. SNP g.8539 CT of DGAT1 gene had a significant association (P0.05) with flavor and odor, 4-Ethyloctanoic Acid (EOA). However, the DGAT1 gene had no significant association (P0.05) with cholesterol and mineral. The DGAT1 gene might be marker-assisted selection for improving lamb flavor and odor in Indonesian sheep.
37
Ramos Messias, Camila, Danieli Natali Konopka, Deise Caroline Biassi, Rubia Batista Vianna, Ernesto Quast, Eduarda Molardi Bainy, and Fábio Henrique Poliseli-Scopel. "Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus)." Brazilian Journal of Food Research 7, no. 2 (September 1, 2016): 125. http://dx.doi.org/10.3895/rebrapa.v7n2.3652.
Full textAbstract:
The objectives of the present study were to train a sensory panel and to conduct the sensory characterization of three fish burger formulations. They were made with filleting byproducts of tilapia (Oreochromis niloticus), for inclusion in school meals. Initially, training of the assessors was conducted using the descriptive method for five attributes of the product: fish odor, hardness, juiciness, fish flavor and condiment flavor. The assessors had good repeatability and were able to discriminate the samples. After the training, the panelists evaluated the five attributes of the three developed formulations containing different condiments in the fish burger base formulation: C1) 0.3% oregano, C2) 0.05% basil and C3) 0.05% rosemary. This evaluation was followed by acceptance test and purchase intention. The three formulations had mild fish odor and flavor, in addition to a mild condiment flavor. Additionally, the products had good sensory acceptance and purchase intention.
38
Sun, Jie, Chunhua Zhang, Yu Song, Baijun Chu, Mingqing Wang, Zhiran Zhang, and Xiangyu Wang. "Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties." Molecules 29, no. 9 (April 24, 2024): 1947. http://dx.doi.org/10.3390/molecules29091947.
Full textAbstract:
The production of peanut oil in the industrial sector necessitates the utilization of diverse raw materials to generate consistent batches with stable flavor profiles, thereby leading to an increased focus on understanding the correlation between raw materials and flavor characteristics. In this study, sensory evaluations, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) calculations, and correlation analysis were employed to investigate the flavors and main contributing amino acids of hot-pressed oils derived from different peanut varieties. The results confirmed that the levels of alcohols, aldehydes, and heterocyclic compounds in peanut oil varied among nine different peanut varieties under identical processing conditions. The OAVs of 25 key aroma compounds, such as methylthiol, 3-ethyl-2,5-dimethylpyrazine, and 2,3-glutarone, exceeded a value of 1. The sensory evaluations and flavor content analysis demonstrated that pyrazines significantly influenced the flavor profile of the peanut oil. The concentrations of 11 amino acids showed a strong correlation with the levels of pyrazines. Notably, phenylalanine, lysine, glutamic acid, arginine, and isoleucine demonstrated significant associations with both pyrazine and nut flavors. These findings will provide valuable insights for enhancing the sensory attributes of peanut oil and selecting optimal raw peanuts for its production.
39
Majcher, Małgorzata A., Magdalena Scheibe, and Henryk H. Jeleń. "Identification of Odor Active Compounds in Physalis peruviana L." Molecules 25, no. 2 (January 7, 2020): 245. http://dx.doi.org/10.3390/molecules25020245.
Full textAbstract:
The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography–olfactometry (GC-O) and gas chromatography–mass spectrometry (GC-MS). Quantitation of compounds was performed by headspace—solid phase microextraction (HS-SPME) for all but one. Aroma extract dilution analysis (AEDA) revealed 18 odor active regions, with the highest flavor dilution values (FD = 512) noted for ethyl butanoate and 4-hydroxy-2,5-dimethylfuran-3-one (furaneol). Odor activity values were determined for all 18 compounds and the highest was noted for ethyl butanoate (OAV = 504), followed by linalool, (E)-non-2-enal, (2E,6Z)-nona-2,6-dienal, hexanal, ethyl octanoate, ethyl hexanoate, butane-2,3-dione, and 2-methylpropanal. The main groups of odor active compounds in Physalis peruviana L. were esters and aldehydes. A recombinant experiment confirmed the identification and quantitative results.
40
Schweitzer, Linda, and I. H. (Mel) Suffet. "Exposure Assessment of Taste and Odor Standards Used in the Method of Flavor Profile Analysis." Water Science and Technology 40, no. 6 (September 1, 1999): 209–15. http://dx.doi.org/10.2166/wst.1999.0300.
Full textAbstract:
Information on the toxicity of individual chemicals that have been used as known or representative odor standards in the method of Flavor Profile Analysis (FPA) was compiled for an exposure assessment. A full risk assessment was not possible since unit risk values for most of these chemicals do not exist. This study provides a recommendation as to what chemicals can be safely used as known and representative taste and odor standards for the next modification of the Flavor Profile Analysis Standard Method 2170. Excluding any potential odor standard listed as possible or probable carcinogens, there would be no known risk to FPA panelists being exposed to the selected odor reference chemicals at the concentrations used in FPA. Also, the concentrations which panelists are exposed to during an FPA (20 minutes per chemical) are lower than the legal threshold limit values for 8 hour occupational exposures. However, many of the odor reference chemicals have yet to be evaluated for their carcinogenic or noncarcinogenic endpoints. Recommendations are made as to which chemicals should be avoided.
41
Capaldi, Elizabeth D., and Martin J. Hunter. "Taste and odor in conditioned flavor preference learning." Animal Learning & Behavior 22, no. 4 (December 1994): 355–65. http://dx.doi.org/10.3758/bf03209154.
Full text
42
Small, Dana M., and John Prescott. "Odor/taste integration and the perception of flavor." Experimental Brain Research 166, no. 3-4 (July 19, 2005): 345–57. http://dx.doi.org/10.1007/s00221-005-2376-9.
Full text
43
Adlard, Edward R. "Ray Marsili (Ed): Flavor, Fragrance and Odor Analysis." Chromatographia 76, no. 23-24 (September 28, 2013): 1791–92. http://dx.doi.org/10.1007/s10337-013-2563-y.
Full text
44
Curren, Jane, Cherie L. (Cher) Snyder, Samantha Abraham, and I. H. (Mel) Suffet. "Comparison of two standard odor intensity evaluation methods for odor problems in air or water." Water Science and Technology 69, no. 1 (October 24, 2013): 142–46. http://dx.doi.org/10.2166/wst.2013.567.
Full textAbstract:
Government agencies responsible for ensuring healthful water and/or air quality are often faced with resolving public complaints of nuisance odors. Understanding variations in odor intensity may ultimately lead to the establishment and application by such agencies of quantitative limits for effective odorant control. An odor panel was trained in suprathreshold odor intensity evaluation using both the ASTM Method E544 (Butanol Method) and the APHA Method 2170 (Flavor Profile Analysis (FPA) Method). A linear mixed model was fitted to the panel data, taking into account the fixed effects of concentration levels and the random effects of panelists and sessions. The FPA method proved easier to administer and revealed less inter-session variance than the ASTM Method, suggesting its greater utility in applications involving odor panels. For both methods, there was a high standard deviation, relative to the mean. This finding indicates that the intensity scales may be useful for understanding relative odor intensities, but should not be used as a precise measure, or as a basis for establishing regulatory limits.
45
Bruchet, A., C. Anselme, C. Jammes, and J. Mallevialle. "Development of a taste and odor expert system: present state, strengths, limitations and possible future evolution." Water Science and Technology 31, no. 11 (June 1, 1995): 243–50. http://dx.doi.org/10.2166/wst.1995.0442.
Full textAbstract:
This paper summarizes the development of an expert system designed to help solve taste and odor problems in drinking waters which cannot be attributed to typical odorous compounds such as geosmin or 2-methylisoborneol (MIB), but rather to complex mixtures of volatiles usually detected below their individual odor thresholds. Long-term studies at four different sites were carried out to create a data base including flavor profile analysis (FPA) and closed-loop stripping-gas chromatography (CLSA-GC-FID) data. Examination of the data using factorial correspondence analysis allowed us to establish statistical links between odor descriptors and specific volatile organics. A stochastic regression model was also built which permits estimation of a sample flavor profile from its chromatographic content. The strengths, limitations and possible future developments of this method are discussed in detail.
46
Cais-Sokolińska, Dorota, Jacek Wójtowski, Jan Pikul, Romualda Danków, Małgorzata Majcher, Joanna Teichert, and Emilia Bagnicka. "The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk." Annals of Animal Science 19, no. 2 (April 1, 2019): 483–98. http://dx.doi.org/10.2478/aoas-2019-0005.
Full textAbstract:
AbstractIn this study, varying concentrations of polyunsaturated fatty acids in goat’s milk were obtained by supplementing goat feed rations with maize dried distillers grains with solubles (DDGS). In comparison to the control group, the milk of goats that received DDGS contained about 25% more polyunsaturated fatty acids, 30% more conjugated linoleic acid (CLA), and had more favorable values of the atherogenic and thrombogenic indices. The diverse composition of fatty acids present in the goat’s milk correlated with the olfactory perception of the milk and its volatile compound profile. The level of unsaturated fatty acids significantly affected the odors detected in the processed goat’s milk. The volatile compound profile of the milk was mostly differentiated by the concentrations of aldehydes (hexanal and furfural) and furanones (furaneol), which exceeded their odor threshold values. The total concentration of identified aldehydes was highest in pasteurized milk samples from the goats of the experimental group, as a result of heating. Furfural was found in pasteurized samples of both the control and experimental milk at concentrations exceeding its odor threshold (3 mg·kg−1). Feeding goats with DDGS did not change the animal, cooked, dairy fat, lack of freshness, light-oxidized, or overall dairy flavors of the raw milk. After pasteurization, milk from goats fed with DDGS retained its characteristic animal odor and gained a very intense cooked flavor.
47
Dietrich, A. M., R. C. Hoehn, L. C. Dufresne, L. W. Buffin, D. M. C. Rashash, and B. C. Parker. "Oxidation of odorous and nonodorous algal metabolites by permanganate, chlorine, and chlorine dioxide." Water Science and Technology 31, no. 11 (June 1, 1995): 223–28. http://dx.doi.org/10.2166/wst.1995.0439.
Full textAbstract:
The six algal metabolites, at concentrations of 20-225 μg/l, were oxidized with potassium permanganate, chlorine, or chlorine dioxide at doses of 0.25-3 mg/l. Flavor profile analysis (FPA) was used to determine the odors of the solutions before and after oxidation. Linoleic and palmitic acids, which are odorless compounds, were oxidized to odorous products by all three oxidants. The odor intensity of β-cyclocitral (grape, sweet tobacco) and phenethyl alcohol (rose, floral) was only slightly decreased by any of the oxidants. Oxidation by permanganate or chlorine either eliminated or greatly reduced the odors associated with linolenic acid (watermelon) and 2t,6c-nonadienal (cucumber); chlorine dioxide was ineffective at reducing the cucumber odor of 2t,6c-nonadienal. Oxidation, at doses typically applied for drinking water treatment, can result in the destruction of certain algae-related odors but in the formation of other odors.
48
Li, Jingyi, Tao Luo, Jianhang Xu, Difa Zhu, Dongmei Han, and Zhenxian Wu. "Comprehensive Evaluation of the ‘Shixia’ Longan Quality under Postharvest Ambient Storage: The Volatile Compounds Played a Critical Part." Horticulturae 10, no. 6 (June 3, 2024): 585. http://dx.doi.org/10.3390/horticulturae10060585.
Full textAbstract:
Longan fruit generally undergoes rapid quality deterioration during the postharvest stage, with the manifestation of flavor loss as well as pronounced off-odor production. Nevertheless, the unapparent aroma makes people ignore the odor change in postharvest longan. Sensory analysis serves as an indispensable method combining instrumental detection and the perceptibility of human sensation in a comprehensive evaluation of quality during production and consumption. In this study, we established the evaluating data of the appearance, flavor, taste substances, volatile profiles, and deterioration of ‘Shixia’ longan throughout room-temperature storage using instrument assessment and descriptive measurements. Our results indicated that both the appearance state and the taste condition notably engendered confusion or trouble for consumers to judge under the quality transition period. Conversely, the development of odor was highly consistent with that of quality deterioration. Some unpleasant volatile substances including alcohol (ethanol), acid (acetic acid), and esters (acetic acid methyl ester and ethyl acetate) were probably the cause of off-odor during the storage. The result of the sensory evaluation also presents a more significant relevance between the overall quality and the odor. Generally, the work paved the way to reveal the importance of odor profiles for assessing the comprehensive quality condition of postharvest room-temperature stored longan.
49
Moreno-Terrazas, R., H. Reyes-Morales, S. Huerta-Ochoa, I. Guerrero-Legarreta, and E. J. Vernon-Carter. "Note. Consumer Awareness of the Main Sensory Attributes of Tepache, a Traditional Fermented Fruit Beverage." Food Science and Technology International 7, no. 5 (October 2001): 411–15. http://dx.doi.org/10.1106/buhf-kmgc-aq4m-3rxr.
Full textAbstract:
Four tepache samples (a traditional fermented fruit beverage) from four different sources obtained by different fermentation processes were sensory evaluated. A paired comparison test between the samples was carried out in a monadic sequential fashion in six sessions with 70 consumers each. A sample processed by double fermentation received the highest mean scores for the first impression and overall acceptance and in the sensory attributes of appearance, consistency, odor, flavor and sweetness/sourness ratio. Principal component analysis indicated that appearance, odor, flavor, first impression and overall acceptance are highly intercorrelated. That sample was also the most preferred beverage in the comparative test. Flavor intensity was significantly different in all of the paired comparisons. No significant differences were found in the overall acceptance evaluations between genders. A fairly good correlation was found between overall acceptance and consumers who drank the beverage once a week.
50
Fu, Xiangjin, Zhonghai Li, Qinglu Lin, and Shiying Xu. "Effect of Antioxidants on the Lipid Oxidation and Flavor of Microwave-assistant Dried Silver Carp (Hypophthalmichthys molitrix) Slices." Journal of Food Research 1, no. 4 (October 26, 2012): 134. http://dx.doi.org/10.5539/jfr.v1n4p134.
Full textAbstract:
<p>Silver carp slices were dried using microwave, and the effect of vitamin C (VC) and tea polyphenols (TP) on the quality of the dried fish slices were evaluated. The lipid oxidation, flavor, and content of fat, eicosapentaenoic (EPA), docosahexaenoic acid (DHA), earthy-musty off-odor compounds were compared among the dried slices. Marinating with VC and TP significantly protected the lipid from oxidation. Samples treated with TP (0.2 g/100 mL) retained the most of DHA and EPA, while restricting fishy off-odors. About 50% of geosmin and 70% of 2-methylisoborneol, the earthy-musty off-odor compounds, were removed by marinating with VC (0.4 g/100 mL) combined with microwave drying.</p>