Relevant bibliographies by topics / Food chemistry and food sensory science

Academic literature on the topic 'Food chemistry and food sensory science'

Author: Grafiati
Published: 10 December 2022
Last updated: 17 April 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Contents

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Food chemistry and food sensory science.'

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.

Journal articles on the topic "Food chemistry and food sensory science"

1

De Santis, Diana. "Food Flavor Chemistry and Sensory Evaluation." Foods 13, no. 5 (February 20, 2024): 634. http://dx.doi.org/10.3390/foods13050634.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Yu, Hyunjong, Jun-Young Park, Chang Woo Kwon, Sung-Chul Hong, Kyung-Min Park, and Pahn-Shick Chang. "An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety." Journal of Chemistry 2018 (October 29, 2018): 1–10. http://dx.doi.org/10.1155/2018/5427978.

Full text
Abstract:
As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased. Nanotechnology can be applied to the food industry for production, processing, storage, and quality control of foods. Nanomaterials, unlike conventional microscale materials, having novel characteristics can improve sensory quality of foods by imparting novel texture, color, and appearance. Nanotechnology has been used to design nanosensors for detection of harmful components in foods and a smart packaging system enabling to recognize food contamination very rapidly and sensitively. Nanoencapsulation is the most significant technology in food science, especially for bioactive compounds and flavors. Targeted delivery systems designed with nanoencapsulation can enhance bioavailability of bioactive compounds after oral administration. In addition, nanoencapsulation enables to control the release of flavors at the desired time and to protect the degradation of flavors during processing and storage. In this review, current applications of nanotechnology in food science including flavor control, enhancement of bioavailability of bioactive compounds, and detection of deleterious substances in foods are presented. Furthermore, this article overviews classification, preparative methods, and safety issues of nanomaterials for food science. This review will be of help to provide comprehensive information for newcomers utilizing nanotechnology to the food sector.
APA, Harvard, Vancouver, ISO, and other styles
3

Lelis, Carini Aparecida, Anna Paula Azevedo de Carvalho, and Carlos Adam Conte Junior. "A Systematic Review on Nanoencapsulation Natural Antimicrobials in Foods: In Vitro versus In Situ Evaluation, Mechanisms of Action and Implications on Physical-Chemical Quality." International Journal of Molecular Sciences 22, no. 21 (November 8, 2021): 12055. http://dx.doi.org/10.3390/ijms222112055.

Full text
Abstract:
Natural antimicrobials (NA) have stood out in the last decade due to the growing demand for reducing chemical preservatives in food. Once solubility, stability, and changes in sensory attributes could limit their applications in foods, several studies were published suggesting micro-/nanoencapsulation to overcome such challenges. Thus, for our systematic review the Science Direct, Web of Science, Scopus, and Pub Med databases were chosen to recover papers published from 2010 to 2020. After reviewing all titles/abstracts and keywords for the full-text papers, key data were extracted and synthesized. The systematic review proposed to compare the antimicrobial efficacy between nanoencapsulated NA (nNA) and its free form in vitro and in situ studies, since although in vitro studies are often used in studies, they present characteristics and properties that are different from those found in foods; providing a comprehensive understanding of primary mechanisms of action of the nNA in foods; and analyzing the effects on quality parameters of foods. Essential oils and nanoemulsions (10.9–100 nm) have received significant attention and showed higher antimicrobial efficacy without sensory impairments compared to free NA. Regarding nNA mechanisms: (i) nanoencapsulation provides a slow-prolonged release to promote antimicrobial action over time, and (ii) prevents interactions with food constituents that in turn impair antimicrobial action. Besides in vitro antifungal and antibacterial, nNA also demonstrated antioxidant activity—potential to shelf life extension in food. However, of the studies involving nanoencapsulated natural antimicrobials used in this review, little attention was placed on proximate composition, sensory, and rheological evaluation. We encourage further in situ studies once data differ from in vitro assay, suggesting food matrix greatly influences NA mechanisms.
APA, Harvard, Vancouver, ISO, and other styles
4

Liszkowska, Wiktoria, and Joanna Berlowska. "Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds." Molecules 26, no. 4 (February 16, 2021): 1035. http://dx.doi.org/10.3390/molecules26041035.

Full text
Abstract:
Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.
APA, Harvard, Vancouver, ISO, and other styles
5

Zhang, Jiacheng, Qijing Du, Yongxin Yang, Jing Zhang, Rongwei Han, and Jun Wang. "Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review." Molecules 28, no. 12 (June 12, 2023): 4714. http://dx.doi.org/10.3390/molecules28124714.

Full text
Abstract:
Food nutrition, function, sensory quality and safety became major concerns to the food industry. As a novel technology application in food industry, low temperature plasma was commonly used in the sterilization of heat sensitive materials and is now widely used. This review provides a detailed study of the latest advancements and applications of plasma technology in the food industry, especially the sterilization field; influencing factors and the latest research progress in recent years are outlined and upgraded. It explores the parameters that influence its efficiency and effectiveness in the sterilization process. Further research trends include optimizing plasma parameters for different food types, investigating the effects on nutritional quality and sensory attributes, understanding microbial inactivation mechanisms, and developing efficient and scalable plasma-based sterilization systems. Additionally, there is growing interest in assessing the overall quality and safety of processed foods and evaluating the environmental sustainability of plasma technology. The present paper highlights recent developments and provides new perspectives for the application of low temperature plasma in various areas, especially sterilization field of the food industry. Low temperature plasma holds great promise for the food industry’s sterilization needs. Further research and technological advancements are required to fully harness its potential and ensure safe implementation across various food sectors.
APA, Harvard, Vancouver, ISO, and other styles
6

Tunaley, A. "Sensory evaluation of food, theory and practice." Food Chemistry 21, no. 1 (January 1986): 80–82. http://dx.doi.org/10.1016/0308-8146(86)90144-5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Girona-Ruíz, Dámaris, Marina Cano-Lamadrid, Ángel Antonio Carbonell-Barrachina, David López-Lluch, and Sendra Esther. "Aromachology Related to Foods, Scientific Lines of Evidence: A Review." Applied Sciences 11, no. 13 (June 30, 2021): 6095. http://dx.doi.org/10.3390/app11136095.

Full text
Abstract:
Smell is the second-most used sense in marketing strategies in the food industry. Sensory marketing appeals to the senses with the aim of creating sensory experiences and converting them into specific emotions associated with a specific product. There is a strong relationship between sensory marketing, aromachology, and neuroscience. In this review, studies were searched on the use of scents in food experiences such as restaurants and food establishments, and a critical evaluation was performed on their aims, target population, place of the study, scents tested, foods tested, and measured parameters, and the main findings were reviewed. Case studies carried out by private companies are also presented. A small number of scientific studies on aromachology related to food are available, and most of them are conducted in artificial laboratory conditions. Methodological procedures largely diverge among studies, making them very difficult to compare and extrapolate results. There is a clear need for research on aromachology related to food in the fields of sensory marketing and appetite modulation. After a brief presentation of the state of the art, we briefly mention future improvements and ideas for future research.
APA, Harvard, Vancouver, ISO, and other styles
8

Pateiro, Mirian, Belén Gómez, Paulo E. S. Munekata, Francisco J. Barba, Predrag Putnik, Danijela Bursać Kovačević, and José M. Lorenzo. "Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products." Molecules 26, no. 6 (March 11, 2021): 1547. http://dx.doi.org/10.3390/molecules26061547.

Full text
Abstract:
The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert material for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve stability of BACs, improving the regulation of their release at physiologically active sites. Regarding materials for food and nutraceutical applications, the most used are carbohydrate-, protein- or lipid-based alternatives such as chitosan, peptide–chitosan and β-lactoglobulin nanoparticles (NPs) or emulsion biopolymer complexes. On the other hand, the main BACs used in foods for health promoting, including antioxidants, antimicrobials, vitamins, probiotics and prebiotics and others (minerals, enzymes and flavoring compounds). Nanotechnology can also play notable role in the development of programmable food, an original futuristic concept promising the consumers to obtain high quality food of desired nutritive and sensory characteristics.
APA, Harvard, Vancouver, ISO, and other styles
9

Jeong, Hyangyeon, Moon Yeon Youn, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Kyeong Soo Kim, Eun Ju Jeong, Hyun-Wook Kim, and Eui-Cheol Shin. "Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis." Molecules 28, no. 14 (July 19, 2023): 5509. http://dx.doi.org/10.3390/molecules28145509.

Full text
Abstract:
Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography–mass spectrometry (GC-MS), and gas chromatography–olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability.
APA, Harvard, Vancouver, ISO, and other styles
10

Calderón-Oliver, Mariel, and Edith Ponce-Alquicira. "The Role of Microencapsulation in Food Application." Molecules 27, no. 5 (February 23, 2022): 1499. http://dx.doi.org/10.3390/molecules27051499.

Full text
Abstract:
Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a great area for food science and processing development. For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results. The versatility of applications arises from the diversity of techniques and materials used in the process of microencapsulation. The objective of this review is to report the state of the art in the application and evaluation of microcapsules in various food matrices, as a one-microcapsule-core system may offer different results according to the medium in which it is used. The inclusion of microcapsules produces functional products that include probiotics and prebiotics, as well as antioxidants, fatty acids, and minerals. Our main finding was that the microencapsulation of polyphenolic extracts, bacteriocins, and other natural antimicrobials from various sources that inhibit microbial growth could be used for food preservation. Finally, in terms of sensory aspects, microcapsules that mimic fat can function as fat replacers, reducing the textural changes in the product as well as ensuring flavor stability.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Food chemistry and food sensory science"

1

Jung, Hoon. "Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage." DigitalCommons@USU, 1986. https://digitalcommons.usu.edu/etd/5331.

Full text
Abstract:
The effects of micrococci on sensory characteristics of different batches of summer sausages were determined. Sixty four salt-tolerant indigenous isolates were selected from beef or mutton treated with 1.5 or 3.0% sodium chloride and 120 ppm sodium nitrite, and held at 5 or 10 C for 5 days. These isolates (61/64) were identified as staphylococci and micrococci. Summer sausages were made from several lamb, ewe, and ram carcasses which were hand deboned and blended after grinding to contain 22% fat. Six summer sausage treatments were prepared using two different sources of commercial starter cultures including Micrococcus species or Micrococcus varians and Lactobacillus plantarum, an indigenous Micrococcus isolate, a microbial lipase, or encapsulated lactic acid. Three sensory panel sessions rated these products for consumer acceptability. Sensory panel results indicated that starter culture treatments did not improve sensory characteristics of the summer sausage over the treatment containing encapsulated lactic acid. Lipase addition caused a general reduction in sensory panel ratings for flavor, texture, appearance, and overall acceptability of the summer sausage (p = 0.05).
APA, Harvard, Vancouver, ISO, and other styles
2

Hanekom, Evette. "Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71812.

Full text
Abstract:
Thesis (MScFoodSc)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory analysis (DSA) and chemical analyses including GC-FID (gas chromatography fitted with a flame ionisation detector) and FTMIR (Fourier transform mid-infrared) spectroscopy were employed to establish the sensory and chemical characteristics, whereas consumer tests were conducted to determine consumer perception and liking of bush vine Chenin blanc wines. DSA (a profiling technique) was also compared to the sorting task (a classification technique) with a description assignment to evaluate the sorting task’s ability to profile wines. According to the results of DSA, the wines separated into two groups. One group associated with sensory attributes which can be considered indicative of the Fresh and Fruity Chenin blanc style. The other group associated with sensory attributes which can be considered indicative of the Rich and Ripe style of Chenin blanc. No separation between the wooded and unwooded Rich and Ripe styles was apparent. According to the results of the chemical analyses, the wines also separated into two groups. This separation seemed to be caused by vintage and the chemical changes associated with ageing as the wines from the youngest vintage (2010) was strongly associated with high levels of esters and malic acid. The older wines were situated farthest away from these attributes indicating low concentrations. When comparing the results from the sorting task and DSA, it could be seen that similar wine style groupings formed, indicating that DSA can also be regarded as an effective tool when categorising wines. The differences in the positioning of some of the wines and attributes on the DSA multivariate plots and the sorting task plots could be attributed to the difference in panels used. The sorting task was conducted using an expert panel with persons illustrating significant technical knowledge of Chenin blanc wines. Experience, exposure and technical knowledge tend to establish a common language amongst wine experts which could have caused the expert panel to perceive some wines differently when comparing the results of the latter panel to that of the trained panel. DSA was found to remain the most effective method for establishing a comprehensive sensory profile. Consumer analyses showed that regular white wine drinkers prefer the unwooded styles (Fresh and Fruity and Rich and Ripe unwooded) of Chenin blanc more than the wooded style. It was also found that consumers with a higher level of objective wine knowledge tend to associate the terms ‘bush vine’ and ‘old bush vine’ with the Rich and Ripe style of Chenin blanc, whereas consumers with a lower level of objective wine knowledge associated ‘old bush vine’ with the Fresh and Fruity style. Since all the wines used in the consumer analysis were produced from old bush vines, it is evident that consumer education on the impact of bush vine training system and vine age on wine quality is needed. Better understanding of these principles could lead to elevated product appraisals and consumer satisfaction.
AFRIKAANSE OPSOMMING: Vyf en twintig kommersiële Chenin blanc wyne, uitsluitlik van bosstok wingerde geproduseer, is bekom vir hierdie studie. Die wyne het drie style, drie oesjare en vyf produksiestreke ingesluit. Beskrywende sensoriese analise (BSA) en chemiese analises, wat GC-FID (gas chromatografie gekoppel met vlam-ioniserende deteksie) en FTMIR (Fourier-transformering mid-infrarooi) spektroskopie insluit, is uitgevoer om onderskeidelik die sensoriese en chemiese eienskappe van die wyne te bepaal. Verbruikerstoetse is ook uitgevoer om verbruikerspersepsie en -voorkeure vir bosstok Chenin blanc wyne te bepaal. BSA (‘n profilerings tegniek) was ook vergelyk met ‘n sorterings taak (‘n klassifikasie tegniek) met ‘n beskrywings opdrag, primêr om die sorterings taak se vermoë om wyne te profileer te ondersoek. Volgens die resultate van BSA, het die wyne in twee groepe verdeel. Een groep het met die sensoriese eienskappe wat op ‘n Vars-en-Vrugtige-styl dui, geassosieër. Die ander groep het met sensoriese eienskappe geassosieër wat met die Volrond-styl verband hou. Geen verdeling tussen die gehoute en ongehoute wyne binne die Volrond-styl was sigbaar nie. Volgens die resultate van die chemiese analises, het die wyne ook in twee groepe verdeel. Die verdeling blyk asof dit veroorsaak is deur oesjaar en die chemiese veranderinge wat met wynveroudering gepaard gaan. Wyne van die jongste oesjaar (2010) het ‘n sterk verband met hoë vlakke van esters en appelsuur getoon. Die ouer wyne was verder weg van hierdie eienskappe geleë, wat op laer ester en appelsuur konsentrasies dui. Wanneer die meerveranderlike resultate van die sorterings taak (met en sonder die aanduiding van sensoriese eienskappe) en dit van BSA vergelyk word, kon soortgelyke groeperings gesien word. Dit is ‘n aanduiding dat BSA ook wyne effektief kan kategoriseer. Die verskil in posisionering van sommige wyne tussen die BSA en sorterings taak resultate, kan toegeskryf word aan die verskillende panele wat gebruik is om die tegnieke uit te voer. ‘n Deskundige paneel (wynkenners) is gebruik om die sortingstaak uit te voer. Ervaring, blootstelling en tegniese kennis is geneig om te lei tot die vestiging van ‘n gemeenskaplike taal onder wynkenners. Hierdie gemeenskaplike taal kan as rede aangevoer word vir die uiteenlopende analise van sommige wyne wanneer die resultate van die deskundige paneel met dié van die opgeleide paneel (in BSA gebruik) vergelyk word. Dit is gevind dat BSA, wanneer ‘n omvattende sensoriese profiel bepaal moet word, die mees effektiefste metode bly. Verbruikerstoetse het getoon dat gereelde witwyn-verbruikers die ongehoute Chenin blanc style (Vars-en-Vrugtig en ongehoute Volrond) bo die gehoute styl verkies. Dit is ook bepaal dat verbruikers met ‘n hoër vlak van objektiewe wynkennis neig om die terme ‘bosstok’ en ‘ou bosstok’ met die Volrond-styl van Chenin blanc te assosieer, terwyl verbruikers met ‘n laer vlak van objektiewe wynkennis die term ‘ou bosstok’ met die Vars-en-Vrugtige Chenin blanc styl assosieër. Aangesien al die wyne wat in die verbruikerstoetse ingesluit is van ou bosstok wingerde geproduseer is, is dit duidelik dat verbruikeropvoeding insake die effek van die gebruik van bosstokke en ou wingerdstokke op wynkwaliteit noodsaaklik is. ‘n Beter begrip van hierdie beginsels sal lei tot verhoogde produkwaardasie, asook ‘n toename in verbruikertevredenheid.
APA, Harvard, Vancouver, ISO, and other styles
3

Moiseev, Igor V. "Effect of pH, Fat Level, and Various Browning Agents on Composition, Color, Texture, and Sensory Characteristics of Dark-Cutting Beef Patties." DigitalCommons@USU, 1997. https://digitalcommons.usu.edu/etd/5439.

Full text
Abstract:
Extra lean (3.3% fat) and lean (20.0% fat) hamburgers in three pH groups (≤ 6.0; 6.01-6.49; 6.50-6.92) were evaluated for cooking-temperature profile, total process lethality, and physical properties after cooking to 71°C by double-side frying on an electric grill. Neither cooking-temperature profile nor cooking time was affected by hamburger fat content or pH. Double-side frying to 71.1°C internal temperature was adequate for more than 6-log destruction of viable E. coli O157:H7 and Salmonella at the geometrical center of extra lean and lean hamburgers. The coldest spot was on the circumferential surface, as indicated by the presence of a red ring of undenatured myoglobin, and confirmed by the finite-element temperature distribution model. The effect of pH (5.80, 6.29, 6.73) on myoglobin denaturation in extra lean (3.3% fat) and lean (20.0% fat) hamburgers was studied. Compared to normal meat (pH= 5.8), raw extra lean ground beef of pH = 6.73 had significantly lower oxidation-reduction potential (ORP) value, lower concentration of metmyoglobin after 48 hr of refrigerated storage, and more distinct cherry-red color. Percent of myoglobin denaturation during cooking was affected mainly by pH and was not affected by total pigment or fat content of hamburgers. A pH ≥ 6.5 and ORP ≤ -200 mV were characteristic of dark-cutting beef In a third experiment, extra lean (3.5%) and lean (20.0%) beef patties were made from normal beef (pH= 5.70) and dark-cutting beef (pH = 6.60). Controls were made with no additives or with 1% salt and 10% added water. Various browning agents (1% glucose, 0.2% caramel colorant, 0.3% calcium peroxide, or 2.5% encapsulated lactic acid) were added with 10% water and 1% salt. Salt had a pronounced prooxidant effect on myoglobin. Distinctive absorption peaks at 541-548 nm and 577-582 nm indicated that the undenatured pigment in cooked patties was oxymyoglobin. Dark-cutting patties had more rubbery texture and slightly perceptible off-flavor. Patties with lactic acid were less juicy and had lower intensity of beef flavor than other patties, and moderate intensity of sour off-flavor. Addition of salt and encapsulated lactic acid to beef patty formulation could solve the problem of hard-to-cook patties.
APA, Harvard, Vancouver, ISO, and other styles
4

Botha, Janita J. "Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4141.

Full text
Abstract:
Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2010.
ENGLISH ABSTRACT: This study focussed on the sensory effects of the main volatile compounds produced by Brettanomyces yeast causing spoilage in wine. This research firstly aimed to determine the detection thresholds of eight Brett-related spoilage compounds in wine. The second aim was to determine the sensory effect of the four most important Brett-related compounds when present individually in wine. The third aim was to determine the sensory effects of these four compounds when present in wine in a range of combinations, and to further investigate their effect on consumer liking. Finally, this project aimed to investigate the incidence of these compounds in a small range of South African wines. The sensory detection thresholds of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4- vinylphenol, 4-vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid were determined. Apart from 4-ethylcatechol, these values generally agreed well with recent literature where values determined in wine are available. However, the discrepancies highlighted the importance of the effect of the medium (wine) when determining sensory detection thresholds. The use of the median as alternative calculation method was also investigated, and it was found that this method gives more insightful results than the standard American Society of Testing Materials (ASTM E679-04) method. Four compounds, namely 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were profiled individually in wine using a trained sensory panel. It was found that all four compounds caused a suppression of the natural berry-like character in the wine, which induced a sick-sweet character. 4-ethylphenol contributed Elastoplast™ and leather aromas in the wine, both of which are commonly associated with Brettanomyces taint. 4-ethylguaiacol added a medicinal aroma to the wine, and 4-ethylcatechol and isovaleric acid were responsible for savoury and pungent aromas, respectively. 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were also profiled in combination according to the central composite design. Several univariate and multivariate methods were applied to the dataset obtained. PARAFAC, a multiway method not widely utilized regarding sensory data, was applied to the data, the results of which were complementary to those obtained during univariate and multivariate analyses. It was found that there is a great deal of interaction between the four compounds profiled in terms of sensory effects. The most notable was the Elastoplast™ attribute, the intensity of which was affected by all four compounds. The pungent attribute was also affected by the 4-ethylphenol concentration. Consumer analysis revealed that some of the samples spiked with Brettanomyces-spoilage compounds were preferred to the unspiked (control sample). However, no further relationship could be found between consumer liking and either chemical composition or sensory profile. It is therefore speculated that consumer liking of Brettanomyces infected wine is driven by more complex sensory or socio-demographic factors. Finally, the concentration of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4-vinylphenol, 4- vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid was determined in a small set of South African wines, selected to contain a high proportion of wines spoiled by Brettanomyces. Significant correlations were found between 4-ethylphenol and 4-ethylguaiacol, as well as 4- ethylphenol and isovaleric acid. However, no correlation could be found between 4-ethylphenol and 4-ethylcatechol. It is speculated that this lack of relationship is due to the different precursor profiles present in the analysed wines. This study paved the way for future investigations on the sensory effects of Brettanomyces spoilage in Pinotage red wine.
AFRIKAANSE OPSOMMING: Hierdie studie het gefokus op die sensoriese invloed van die belangrikste vlugtige komponente wat deur die Brettanomyces gis geproduseer word en bederf veroorsaak in wyn. Eerstens is gefokus op die bepaling van die deteksiedrempelwaardes van agt Brett-verwante bederwende komponente. Die tweede doelwit was om die sensoriese invloed van vier van die mees belangrike Brett-komponente te bepaal wanneer hulle individueel in wyn voorkom. Die derde doelwit was om die sensoriese invloed van hierdie vier komponente te bepaal wanneer hulle in verskillende kombinasies in wyn voorkom, asook die effek daarvan op verbruikervoorkeur. Laastens is gepoog om die voorkoms van hierdie komponente in ‘n klein seleksie van Suid- Afrikaanse wyne te bepaal. Die sensoriese deteksiedrempelwaardes vir 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4- vinielfenol, 4-vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur is bepaal. Met die uitsondering van 4-etielcatechol het die waardes oor die algemeen goed ooreengestem met waardes wat onlangs in die wetenskaplike literatuur gepubliseer is. Die uitsonderings het egter die belangrikheid van die medium (wyn) gedurende die bepaling van sensoriese deteksiedrempelwaardes uitgelig. Die gebruik van die mediaan as ‘n alternatiewe berekeningsmetode is ook ondersoek en daar is gevind dat hierdie metode meer insiggewende resultate lewer as die standaard American Society of Testing Materials (ASTM E679-04) metode. Vier komponente naamlik 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is individueel in wyn geprofileer met behulp van ‘n opgeleide sensoriese paneel. Daar is gevind dat al vier die komponente die natuurlike bessiekarakter in die wyn onderdruk terwyl dit aanleiding gee tot ‘n onnatuurlike soet karakter. 4-etielfenol is gekenmerk aan Elastoplast™ en leeragtige aromas in die wyn en beide van hulle word algemeen geassosieer met Brettanomyces bederf. 4-etielguaiacol het ‘n medisinale aroma tot die wyn toegevoeg en 4- etielcatechol en isovaleraatsuur het respektiewelik souterige (“savoury”) en sterk (“pungent”) aromas tot gevolg gehad. 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is ook in verskeie kombinasies geprofileer volgens die sentrale saamgestelde ontwerp (“central composite design”). Verskeie enkelveranderlike en meerveranderlike statistiese analisemetodes is ook op die datastel uitgevoer. PARAFAC, ‘n meerrigtingsmetode wat nie normaalweg vir sensoriese analise data gebruik word nie, is ook uitgevoer op die data en die resultate was komplimentêr tot die van die enkelveranderlike en meerveranderlike analisemetodes. Daar is gevind dat, met betrekking tot sensoriese effekte, daar noemenswaardige interaksie tussen die vier komponente plaasvind. Die mees opmerklike hiervan was die Elastoplast™ aroma, waarvan die intensiteit deur al vier die ander komponente geaffekteer is. Verder is die sterk (“pungent”) aroma beïnvloed deur die 4-etielfenol konsentrasie. Verbruikersvoorkeur-analise het aangedui dat sommige van die monsters waarby Brettanomyces bederwende komponente gevoeg is, verkies word bó die kontrole-wyn. Daar kon egter geen verdere verband gevind word tussen die verbruiker se voorkeur en, nog die chemise komposisie of sensoriese profiele, van die wyn nie. Daar kan dus gespekuleer word dat verbruiker voorkeur van Brettanomyces bederfde wyn gedryf word deur meer komplekse en sosio-demografiese faktore. Laastens is die konsentrasies van 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4-vinielfenol, 4- vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur in ‘n seleksie van Suid-Afrikaanse wyne bepaal. Dié wyne is spesifiek so gekies sodat ‘n aansienlike aantal van hulle met Brettanomyces bederf was. Betekenisvolle korrelasies is gevind tussen 4-etielfenol and 4- etielguaiacol, sowel as 4-etielfenol en isovaleraatsuur. Daar is egter geen korrelasie tussen 4- etielfenol and 4-etielcatechol gevind nie. Daar word vermoed dat hierdie gebrek aan korrelasie te wyte is aan die voorloperkomponent profiele teenwoordig in die wyne. Hierdie studie het die weg gebaan vir verdere ondersoeke na die sensoriese effekte van Brettanomyces bederf in Pinotage rooi wyn.
APA, Harvard, Vancouver, ISO, and other styles
5

Sia, Xin Rong. "Development of a rapid and in-field phenotyping tool for screening protein quality in soybeans (Glycine max) using a miniature near infrared sensor." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1574800276913103.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Kupongsak, Sasikan. "Food process control based on sensory evaluations /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3115564.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Elam, Jhaelynn. "Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1512038890525137.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Miao, Jessica. "The effects of gamification on engagement and response accuracy in discriminatory sensory testing." The Ohio State University, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=osu161900284591034.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Kuhlman, Nicholas Grant. "Sensory and Instrumental Analysis of Pasteurized Dill Pickles Made from Acidified, Bulk Stored Cucumbers." NCSU, 2009. http://www.lib.ncsu.edu/theses/available/etd-07092009-110919/.

Full text
Abstract:
Storing fresh cucumbers for an 8 to 12 week period in an acidified, non-fermented environment prior to processing would extend the time for processing locally grown cucumbers into pasteurized pickle products. The effect of acidified storage of fresh cucumbers for up to 120 days prior to their conversion to pasteurized dill pickles was evaluated. Cucumbers stored at 18ºC prior to pasteurization maintained a fresh, non-cured appearance as well as a firm texture. Equilibrated acid concentrations of 3.5% acetic acid also helped to reduce the amount of curing and maintained firmness in cucumber tissue. Dill pickles made from acidified, bulk stored cucumbers maintained a firm texture after pasteurization. However, the cured appearance of bulk stored cucumbers increased by 40% within 30 days of pasteurization so that it was much higher than the cured appearance of dill pickles made directly from the same lot of fresh cucumbers and stored for an equivalent period of time after pasteurization. Sour, sweet, bitter and vinegar intensities were similar for dill pickles prepared from either bulk stored or fresh cucumbers. Firmness, saltiness, and dill flavor while significantly different, differed by less than 1 point on a 15-point scale. The major flavor difference between pasteurized dill pickles made from stored acidified cucumbers and pickles made directly from fresh cucumbers is that pickles made from stored cucumbers had an âotherâ flavor. The intensity of this flavor was perceived at a similar level regardless of the brine composition or storage time of the cucumbers prior to pasteurization. Descriptors for this âotherâ flavor were chlorine, pool, barny and metallic. GCxGC-TOFMS analysis of volatile components in dill pickles prepared from bulk stored cucumbers and dill pickles prepared from fresh cucumbers resulted in detection of 24 components that were significantly different (p<0.05) between at least one treatment pair. Individual volatile components did not provide a clear basis for differentiation among different storage brine treatments. However, PCA analysis using the 24 components was able to differentiate treatments.
APA, Harvard, Vancouver, ISO, and other styles
10

Riddle, Ryan T. "Maximizing sulforaphane delivery and sensory acceptability of a novel soy-tomato-broccoli sprout beverage." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323373292.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Food chemistry and food sensory science"

1

Lawless, Harry T. Laboratory Exercises for Sensory Evaluation. Boston, MA: Springer US, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

1973-, Deibler Kathryn D., and Delwiche Jeannine 1967-, eds. Handbook of flavor characterization: Sensory analysis, chemistry, and physiology. New York: Marcel Dekker, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Flavor, fragrance, and odor analysis. 2nd ed. Boca Raton, FL: CRC Press, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Hirotoshi, Tamura, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food flavor: Chemistry, sensory evaluation, and biological activity. Washington, DC: American Chemical Society, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Hirotoshi, Tamura, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food flavor: Chemistry, sensory evaluation, and biological activity. Washington, DC: American Chemical Society, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

R, Fennema Owen, ed. Food chemistry. 3rd ed. New York: Marcel Dekker, 1996.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Food carbohydrate chemistry. Hoboken, N.J: Wiley-Blackwell, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

T, Lawless Harry, Klein Barbara P, Institute of Food Technologists, and International Union of Food Science and Technology., eds. Sensory science theory and applications in foods. New York: M. Dekker, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Hildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. Gaithersburg, Md: Aspen, 1999.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Hildegarde, Heymann, ed. Sensory evaluation of food: Principles and practices. New York: Chapman & Hall, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Food chemistry and food sensory science"

1

Papkovsky, Dmitri B. "SENSORS FOR FOOD SAFETY AND SECURITY." In NATO Science Series II: Mathematics, Physics and Chemistry, 501–14. Dordrecht: Springer Netherlands, 2006. http://dx.doi.org/10.1007/1-4020-4611-1_24.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Zon, María A., Fernando J. Arévalo, Adrian M. Granero, Sebastián N. Robledo, Gastón D. Pierini, Walter I. Riberi, Jimena C. López, and Héctor Fernández. "Development of Modern Electroanalytical Techniques Based on Electrochemical Sensors and Biosensors to Quantify Substances of Interest in Food Science and Technology." In Practical Applications of Physical Chemistry in Food Science and Technology, 109–28. Series statement: Innovations in physical chemistry: monographic series: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003020004-5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Vieira, Ernest R. "Sensory Evaluation of Food." In Elementary Food Science, 390–91. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_31.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Vieira, Ernest R. "Quality and Sensory Evaluation of Food." In Elementary Food Science, 92–99. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Owusu-Apenten, Richard, and Ernest Vieira. "Quality and Sensory Evaluation of Food." In Elementary Food Science, 113–25. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-65433-7_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Lawless, Harry T., and Hildegarde Heymann. "Measurement of Sensory Thresholds." In Food science text series, 173–207. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5_6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Lawless, Harry T., and Hildegarde Heymann. "Measurement of Sensory Thresholds." In Food Science Text Series, 125–47. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6488-5_6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Lawless, Harry T., and Hildegarde Heymann. "Sensory Evaluation in Quality Control." In Food science text series, 548–84. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5_16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Lawless, Harry T., and Hildegarde Heymann. "Overview of Sensory Principles and Practices." In Food science text series, 623–46. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5_19.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Lawless, Harry T. "Screening Panelists Using Simple Sensory Tests." In Food Science Text Series, 19–26. Boston, MA: Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-5713-8_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Food chemistry and food sensory science"

1

Lehn, J. M. "Supramolecular chemistry and food science : food for thought and thought for food." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061356.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Kerslake, M. "Designing foods for sensory pleasure." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061093.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Liepa, Marika, Jelena Zagorska, Ruta Galoburda, Evita Straumite, Zanda Kruma, and Martins Sabovics. "Sensory properties of high-pressure-treated milk." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.032.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Kalnina, Ilze, and Evita Straumite. "A review - effect of salt on the sensory perception of snacks." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.001.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Stone, H., and J. Sidel. "Sensory Science and Consumer Behavior: Current Practices and Applications." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061089.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Thomson, D. "Sensory Cues for Emotional Responses to Foods & Drinks." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061091.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Kurnia, Nova, Liliasari Liliasari, Dede Adawiyah, and Florentina Titin Supriyanti. "The study of traditional food HACCP through project-based learning in food chemistry course." In Proceedings of the 7th Mathematics, Science, and Computer Science Education International Seminar, MSCEIS 2019, 12 October 2019, Bandung, West Java, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.12-10-2019.2296379.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Llorens-Molina, Juan Antonio. "INTRODUCTORY ORGANIC CHEMISTRY FOR FOOD SCIENCE AND TECHNOLOGY." In 12th International Technology, Education and Development Conference. IATED, 2018. http://dx.doi.org/10.21125/inted.2018.0560.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Dürrschmid, K., U. Albrecht, G. Schleining, and W. Kneifel. "Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060822.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Gierczynski, I., H. Labouré, and E. Guichard. "In vivo aroma release measurements and sensory perception of flavoured milk proteins gels." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060577.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Food chemistry and food sensory science"

1

Osborne, Olivia, Cath Mulholland, Tim Gant, Phil Botham, Alan Boobis, and Sophy Wells. Opportunities and outlook for UK Food and Chemicals regulation post EU Exit Workshop Report 2022. Food Standards Agency, September 2023. http://dx.doi.org/10.46756/sci.fsa.ebr546.

Full text
Abstract:
1. In 2019, the Royal Society of Chemistry held a workshop: Royal Society of Chemistry (RSC) Workshop of 2019 : Drivers and scope for a UK chemicals framework. Presentations and discussions at this event examined chemical regulation in the United Kingdom (UK) post European Union (EU) exit and the opportunities that might be realised. 2. Since then, several global events have impacted the economy and regulation in the UK, including EU exit. Following these events, the Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) decided it would be timely to have a second workshop to build on the successful 2019 workshop by reviewing what has been achieved and what still needs to be done to realise the full potential of EU exit in the area of food and chemical regulation. The purpose of the workshop was to review the food and chemical regulatory landscape; its transfer to the UK; future UK development of Registration, Evaluation, Authorisation and Restriction of Chemicals (REACH) and divergence (drivers and supporting science); identify the challenges and opportunities to consider where new structures as well as investment are required to realise and address these.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Food chemistry and food sensory science' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography