Готові списки джерел за темами / Flavor perception

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Добірка наукової літератури з теми "Flavor perception"

Автор: Grafiati

Опубліковано: 25 січня 2025

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Статті в журналах з теми "Flavor perception"

Jagan Mohan Rao, L. "Flavor Perception." International Journal of Food Science & Technology 41, no. 7 (August 2006): 865. http://dx.doi.org/10.1111/j.1365-2621.2004.00950.x.

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POWERS, JOHN J. "FLAVOR PERCEPTION." Journal of Food Quality 28, no. 3 (June 2005): 310. http://dx.doi.org/10.1111/j.1745-4557.2005.00027.x.

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Lu, Xinyi, Li Sun, Zidian Xie, and Dongmei Li. "Perception of the Food and Drug Administration Electronic Cigarette Flavor Enforcement Policy on Twitter: Observational Study." JMIR Public Health and Surveillance 8, no. 3 (March 29, 2022): e25697. http://dx.doi.org/10.2196/25697.

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Background On January 2, 2020, the US Food and Drug Administration (FDA) released the electronic cigarette (e-cigarette) flavor enforcement policy to prohibit the sale of all flavored cartridge–based e-cigarettes, except for menthol and tobacco flavors. Objective This research aimed to examine the public perception of this FDA flavor enforcement policy and its impact on the public perception of e-cigarettes on Twitter. Methods A total of 2,341,660 e-cigarette–related tweets and 190,490 FDA flavor enforcement policy–related tweets in the United States were collected from Twitter before (between June 13 and August 22, 2019) and after (between January 2 and March 30, 2020) the announcement of the FDA flavor enforcement policy. Sentiment analysis was conducted to detect the changes in the public perceptions of the policy and e-cigarettes on Twitter. Topic modeling was used for finding frequently discussed topics about e-cigarettes. Results The proportion of negative sentiment tweets about e-cigarettes significantly increased after the announcement of the FDA flavor enforcement policy compared with before the announcement of the policy. In contrast, the overall sentiment toward the FDA flavor enforcement policy became less negative. The FDA flavor enforcement policy was the most popular topic associated with e-cigarettes after the announcement of the FDA flavor enforcement policy. Twitter users who discussed about e-cigarettes started to talk about other alternative ways of getting e-cigarettes after the FDA flavor enforcement policy. Conclusions Twitter users’ perceptions of e-cigarettes became more negative after the announcement of the FDA flavor enforcement policy.

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Spence, Charles. "Multisensory Flavor Perception." Cell 161, no. 1 (March 2015): 24–35. http://dx.doi.org/10.1016/j.cell.2015.03.007.

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Legako, Jerrad F. "361 Beef flavor chemistry and how it influences sensory perception." Journal of Animal Science 98, Supplement_4 (November 3, 2020): 97. http://dx.doi.org/10.1093/jas/skaa278.177.

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Abstract Flavor can be simply defined as the combination of taste and aroma. Taste refers to the five basic receptors: sweet, salty, sour, bitter, and umami. Flavor is the perception of chemical compounds reacting with receptors in the oral and nasal cavities (aroma) in combination with taste. For beef, flavor is considered a primary eating quality trait. Flavor is developed during cooking through a combination of numerous chemical reactions, principally the Maillard reaction and oxidation of lipids. Any factor which mediates precursor compounds to these reactions may influence flavor chemistry and final perceived flavor. For the Maillard reaction, water-soluble compounds, such as free-amino acids and sugars, are essential and allow for the development of characteristic beef flavors. Likewise, oxidation of lipids, to a degree, provides beef -species-specific flavor. However, too much oxidation contributes to off-flavor. Both pre- and post-harvest factors may influence beef flavor precursor content and composition prior to cooking. Beef finishing diet is well understood to influence fatty acid composition. Meanwhile, carcass grade and muscle type each influence fatty acids. During post-mortem aging, free-amino acids and other metabolites accumulate in response to proteolysis. Recent work indicates that packaging type and retail environment also influence flavor precursor compounds. Finally, the aforementioned flavor pathways, lipid oxidation and the Maillard reaction, are initiated and accelerated during cooking. Therefore, degree-of-doneness and cookery type greatly influence beef flavor chemistry. These examples briefly depict how beef flavor chemistry may be influenced by common production factors, retail settings, and consumer preparation of beef. The resulting beef flavor dictates consumer liking of beef. Therefore, understanding beef flavor chemistry is integral to maintaining or increasing consumer satisfaction with beef.

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Shaikh, Sadiya Bi, Chad Newton, Wai Cheung Tung, Yehao Sun, Dongmei Li, Deborah Ossip, and Irfan Rahman. "Classification, Perception, and Toxicity of Emerging Flavored Oral Nicotine Pouches." International Journal of Environmental Research and Public Health 20, no. 5 (March 3, 2023): 4526. http://dx.doi.org/10.3390/ijerph20054526.

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Introduction: Oral Nicotine Pouches (ONPs) are the new form of nicotine pouches that have become a type of emerging smokeless tobacco product sold by various tobacco companies. These smokeless tobacco products are marketed for usage all over as snus containing tobacco-derived nicotine (natural) or as tobacco-free nicotine (synthetic) as substitutes for other tobacco products. Based on perception and socio-behavioral aspects, ONPs have become popular tobacco products among adolescents/young adults, and over 50% of young adult users of ONP use flavored ONPs, such as menthol/mint, tobacco, dessert/candy, and fruity, which are the most popular flavors. Various new ONP flavors are currently popular locally as well as in the online market. Tobacco, menthol, and fruit-flavored ONPs could motivate cigarette smokers to change to ONPs. Methods: We expanded our knowledge on natural/synthetic ONP flavor wheels to available data on ONPs, describing, in detail, their flavors and brands (US and Europe) in both natural and synthetic ONP categories. We classified over 152 snus and 228 synthetic ONPs into the following flavor categories: “Tobacco”, “Menthol/Mint”, “Fruity”, “Candy/Deserts”, “Drink”, “Aroma”, “Spices”, and “Mixed Flavors”. Results: Based on total numbers, we found the most popular ONP flavors, sold as tobacco and menthol, to be among natural ONPs; among synthetic ONPs, fruity and menthol are the most prominent flavors, with varying concentrations of nicotine and other flavoring chemicals, including coolant WS-23. We also showed possible molecular targets and toxicities, due to exposure to ONPs, activating several signaling cascades such as AKT and NF-kappaB, which might possibly lead to apoptosis and epithelial mesenchymal transition (EMT). Conclusions: Considering the marketing of ONP products with various flavor profiles and with most of these products containing tobacco/menthol/fruit flavor, it is likely to have regulation and a marketing disclaimer on some of these products. Further, it would be logical to determine how the market reacts in terms of compliance and non-compliance with flavor restrictions by the regulatory agencies.

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Feliciano, Juan Ramon, Dongmei Li, and Zidian Xie. "Public Perceptions of Flavored Waterpipe Smoking on Twitter." International Journal of Environmental Research and Public Health 20, no. 7 (March 27, 2023): 5264. http://dx.doi.org/10.3390/ijerph20075264.

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Waterpipe tobacco smoking has become increasingly popular in recent years, especially among youth. We aimed to understand longitudinal trends in the prevalence and user perception of waterpipes and their flavors on Twitter. We extracted waterpipe-related tweets from March 2021 to May 2022 using the Twitter Streaming API and classified them into promotional tweets and non-promotional tweets. We examined the longitudinal trends regarding the waterpipe flavors mentioned on Twitter and conducted sentiment analysis on each waterpipe flavor-related non-promotional tweet. Among over 1.3 million waterpipe-related tweets, 1,158,884 tweets were classified as non-promotional and 235,132 were classified as promotional. The most frequently mentioned waterpipe flavor groups were fruit (34%), sweets (17%), and beverages (15%) among all flavor-containing non-promotional tweets (17,746 tweets). The least mentioned flavor groups were tobacco (unflavored, 4%) and spices (2%). Sentiment analysis showed that among non-promotional waterpipe-related tweets, 39% were neutral, 36% were positive, and 23% were negative. The most preferred waterpipe flavors were fruit, mixed, and alcohol flavors. The least preferred flavor groups were tobacco and spice flavors. Our study provided valuable information on the prevalence of waterpipe flavors that can be used to support the future regulation of flavored waterpipe tobacco products given the nature of the current regulations on other flavored tobacco products.

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Mirlohi, Susan. "Characterization of Metallic Off-Flavors in Drinking Water: Health, Consumption, and Sensory Perception." International Journal of Environmental Research and Public Health 19, no. 24 (December 15, 2022): 16829. http://dx.doi.org/10.3390/ijerph192416829.

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Characterization of taste- and flavor-producing metals, namely iron and copper, in drinking water is a multifaceted subject. Both metals are essential nutrients, can be toxic, and are known to produce unpleasant tastes and flavor sensations in drinking water. Ingestion of trace metal contaminants through drinking water is a probable source of human exposure. Biochemical mechanisms of metallic flavor perception have been previously described; however, less is known about how variations in salivary constituents might impact individuals’ sensitivities to metallic flavors and beverage consumption behaviors. This research presents findings from in vitro experiments, using artificial human saliva, to better understand the role of salivary lipids and proteins on metallic flavor production as measured by biomarkers of metal-induced oxidative stress. The results indicate that metal-induced lipid oxidation, as measured by thiobarbituric acid reactive substances (TBARS), is dominated by salivary proteins, is slightly inhibited in the presence of salivary nitrite, and is detectable by the TBARS method at and above respective concentrations of 9 µM (0.5 mg/L) and 90 µM (5 mg/L), which are both above the aesthetic standards for iron (0.3 mg/L) and copper (1.0 mg/L) in drinking water. Preliminary study with human subjects indicated that reduction in metallic flavor sensitivity, as measured by the best estimate flavor threshold for ferrous iron among 33 healthy adults aged 19–84 years old (22 females), corresponded with reduced drinking water consumption and increased caloric beverage intake among older subjects (>60 years), as determined by a validated self-reported beverage intake questionnaire. These findings provide insights for further research to examine how salivary constituents can impact humans’ sensory abilities in detecting metallic off-flavors in water, and how reduced metallic flavor sensitivity may influence beverage choices and drinking water consumption.

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Büchner, Kai, Jana Haagen, Ashtri Sastrosubroto, Roland Kerpes, Jessica Freiherr, and Thomas Becker. "Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-K." Foods 11, no. 18 (September 6, 2022): 2734. http://dx.doi.org/10.3390/foods11182734.

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Consumer health concerns and regulatory policies lead to a growing demand for sugar-sweetened beverage alternatives. A reduced energy content can be achieved using artificial sweeteners, which often also convey a metallic or bitter off-flavor. Therefore, the alteration of sweetness perception and masking of potential off-flavors are paramount for improving sweet beverages. Trigeminal stimuli, such as capsaicin (spicy) or menthol (cooling), have been used to influence taste perception in food items, although their use in beverages has not yet been systematically investigated. Here, the influence of menthol on sweetness perception in an aqueous solution is examined both on the sensory and psychophysiological level. The addition of menthol had no sensory effect on sweetness perception; however, psychophysiological measurements suggest a boost in the physiological response to cold perception through the addition of sugar. Moreover, menthol addition shifted the recognition threshold of unpleasant bitterness of the sweetener acesulfame-K from 21.35 to 36.93 mg/L, masking the off-flavor. These findings illuminate the complexity of trigeminal perception influences on taste. Further investigation of these effects can render trigeminal stimuli an effective tool to enhance beverage aroma and flavor.

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Gous, Andries, Valérie Almli, Vinet Coetzee, and Henrietta de Kock. "Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer." Nutrients 11, no. 2 (February 22, 2019): 464. http://dx.doi.org/10.3390/nu11020464.

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Color, aroma, sweet, and bitter tastes contribute to the sensory perception of grapefruit juice. Consumers differ about liking grapefruit. A reason is the bitter taste that characterize the fruit. The objective was to determine the effect of varying the color (red or yellow), aroma (two levels), bitterness (three levels), and sweetness (three levels) of a grapefruit-like model beverage, on consumers’ liking and perception of its sensory properties. The sensory profiles of thirty-six grapefruit-like beverages, created on the basis of a factorial design, has been described. Consumers rated their liking of color, aroma, and flavor of the twelve most diverse beverages. Bitter and sweet levels of the beverages had a significant effect on the flavor and aftertaste attributes. Aroma concentration had a significant effect on the majority of the sensory attributes. Color had a significant effect on perception of some of the aroma attributes, as well as the grapefruit’s flavor intensity. Consumers liked the red beverages more than the yellow ones, and those with low aroma over the high aroma intensity. Consumers preferred the low bitter/high sweet beverages. Pungent and grapefruit aroma were found to be negative drivers for liking of the aroma. Sweet and citrus flavors were found to be positive drivers and sour and bitter flavors were found to be negative drivers of flavor-preferences (or liking) of the tested beverages.

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Дисертації з теми "Flavor perception"

Puget, Sabine. "Chlorine flavor perception and neutralization in drinking water." Phd thesis, Université de Bourgogne, 2010. http://tel.archives-ouvertes.fr/tel-00786522.

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For water suppliers, using chlorine is necessary to ensure water bacteriological quality from the treatment plant to the consumers' tap. However, chlorine flavour is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between chlorine flavour perception and tap water consumption is an issue in drinking water habits studies. Since the sensory mechanisms involved in chlorine flavour perception remained largely unknown, the main objective of this thesis work was to first highlight those mechanisms and then to identify potential lever chlorine flavour sensory neutralisation.In a first step, we demonstrated that hypochlorous acid associated, which is likelyresponsible of chlorine flavour in tap water, could activate the olfactory system at low concentrations and the trigeminal system for concentrations up to 4 mg/L Cl2. Additionally, our results suggested that tap water consumption does not seem to be related to sensitivity to chlorine flavour but rather to consumers' tap water representation.In a second stage, we explored the impact of water mineral matrix on chlorine flavour perception. We demonstrated first that water molarity and cationic content variations modulate drinking water taste. We also evidenced that chlorine flavour intensity is modulated according to water composition. Nevertheless, our data suggest that physico-chemical, in- mouth physiological and sensory mechanisms are likely involved in such modulation.In the last part of the Thesis work, we investigate the putative influence of aroma perceptionon chlorine flavour. Our results showed that beyond chemical reactions between hypochlorous acid and odorants, aromas at peri-threshold concentration enhance chlorine flavour and decrease tap water acceptability

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Muradova, Mariam. "Role of oral bacterial glycosidases in human flavor perception." Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK054.

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Les glycosidases, en particulier les β-glucosidases, catalysent l'hydrolyse des liaisons glycosidiques, libérant des molécules de sucre et des aglycones. Dans la cavité buccale humaine, il a été précédemment proposé que les β-glucosidases du microbiote buccal libèrent des composés aromatiques.Cette thèse vise à identifier les glycosidases bactériennes buccales impliquées dans la libération d'arômes. Sept glycosidases du microbiote buccale ont été identifiées, exprimées et purifiées, incluant celles de Veillonella sp. (VsBGlu1 et VsBGal1), Prevotella sp. (PsBG1), Streptococcus pneumoniae (SpBG1), Actinomyces naeslundii (AnBG1), Streptococcus salivarius (SsBG1), et Granulicatella adiacens (GaBG1). L'analyse cinétique a montré que PsBG1 possède une grande efficacité catalytique envers les β-glucopyranosides et peut hydrolyser divers glucosides aromatiques et aliphatiques, libérant des composés volatils tels que le salicylaldéhyde, l'octanol et l'hexanol. L'analyse de la structure cristallographique de PsBG1 par diffraction des rayons X a révélé une structure caractéristique de la famille 1 des hydrolases glycosidiques. Grâce à la co-cristallisation avec une molécule de glycérol, un ensemble d'acides aminés a été proposé pour leurs rôles dans la reconnaissance du substrat et la catalyse. Dans une matrice alimentaire complexe, PsBG1 a efficacement hydrolysé des substrats glycosidiques en métabolites volatils. Les β-glucosidases de Actinomyces naeslundii et Granulicatella adiacens ont également montré une activité envers des substrats glycosidiques aromatiques présents dans les produits alimentaires.Cette étude fournit une caractérisation détaillée des β-glucosidases du microbiote buccal humaine, démontrant leur rôle dans l'hydrolyse des précurseurs d'arômes et leur rôle potentiel dans la perception des saveurs
Glycosidases, particularly β-glucosidases, catalyze the hydrolysis of glycosidic bonds, releasing sugar molecules and aglycones. In the human oral cavity, β-glucosidases from the oral microbiota have previously been proposed to release aromatic compounds.This thesis aims to identify bacterial oral glycosidases involved in aroma release. Seven glycosidases from the oral microbiota were identified, expressed, and purified, including those from Veillonella sp. (VsBGlu1 and VsBGal1), Prevotella sp. (PsBG1), Streptococcus pneumoniae (SpBG1), Actinomyces naeslundii (AnBG1), Streptococcus salivarius (SsBG1), and Granulicatella adiacens (GaBG1). Kinetic analysis showed that PsBG1 has high catalytic efficiency towards β-glucopyranosides and can hydrolyze various aromatic and aliphatic glucosides, releasing volatile compounds such as salicylaldehyde, octanol, and hexanol. X-ray crystallography analysis of PsBG1 revealed its characteristic glycoside hydrolase family 1 structure. Through co-crystallization with a glycerol molecule, a set of amino acids was proposed for their roles in substrate recognition and catalysis. In a complex food matrix, PsBG1 effectively hydrolyzed glycosidic substrates into volatile metabolites. The β-glucosidases from Actinomyces naeslundii and Granulicatella adiacens also showed activity towards aromatic glycoside substrates found in food products.This study provides a detailed characterization of human oral microbiota β-glucosidases, demonstrating their role in the hydrolysis of aroma precursors and their potential role in flavor perception

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Vitorino, Guilherme Gomes Marques Santos. "Effect of wine flavor on the perception of wine taste and preference." Master's thesis, ISA, 2018. http://hdl.handle.net/10400.5/15860.

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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia - UL / Faculdade de Ciências - Universidade do Porto
The present work was aimed at the evaluation of the sensory and liking responses induced by dry white wine modified with increasing flavor concentrations. The tasting panel was composed by 34 trained subjects which were characterized according to gender, smoking habits, vinotype, 6-n-propylthiouracil (PROP) status, saliva flow, sodium chloride sensitivity, tartaric acid, tannic acid sensitivity and sweet liking. Tasters scored the intensity elicited by white wine spiked with different tastants (tartaric acid, sucrose or tannic acid) or increasing levels of a fruity flavor mixture together with their liking evaluation. The wines with different flavor concentrations were perceived increasingly sweet with constant sourness and saltiness. The tasting panel showed two groups responding differently to orthonasal flavor intensity measured as the longest distance, in cm, from the glass top where the smell is sensed. High and low smell sensitivity individuals showed equal (p<0.05) response to wine sweetness and wine liking while the former group provided lower sourness and saltiness scores. In addition, tasters highly sensitive to all tastes or to sucrose in wine scored aroma intensity with higher values (p<0.05). Given that the increasingly flavored white wines were perceived different only in their sweetness, the liking scores could only be attributed to congruent perception of fruity flavors and sweet mouthfeel. The preference for white wine was constant across all flavor concentrations, being dependent on some taster categories. Males, non-smokers, PROP medium tasters and low saliva producers yielded higher (p<0.05) liking scores than the respective counterparts. The sensitivities to sourness, sweetness or astringency did not influence preference scores. The Vinotype Sensitive individuals provided higher (p<0.05) liking scores than hypersensitives or tolerants. In conclusion, the results suggested that taste sensitivity had only a minor role on shaping the individual preferences of white wine
N/A

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Itobe, Takafumi. "Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics." Kyoto University, 2017. http://hdl.handle.net/2433/225319.

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Wang, Qian (Qian Janice). "Music, mind, and mouth : exploring the interaction between music and flavor perception." Thesis, Massachusetts Institute of Technology, 2013. http://hdl.handle.net/1721.1/91820.

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Thesis: S.M., Massachusetts Institute of Technology, School of Architecture and Planning, Program in Media Arts and Sciences, 2013.
Cataloged from PDF version of thesis.
Includes bibliographical references (pages 119-126).
This thesis presents a study of how hearing and taste can influence each other, how this interaction can be measured, and how the results can be used to design new, powerful, immersive experiences. The goal of the thesis is to address two questions: does music significantly change flavor perception, and can music change the hedonic experience of a meal? Experimentally, I looked at ways to measure changes in sensory perception. Artistically, I explored how external factors can alter the eating experience. From a cultural perspective, I examined the history of multisensory experiences - in feasts, in everyday cooking, and in community rituals. I conducted a series of experiments to measure the effect of music on flavor perception, and designed a series of novel eating experiences that make use of congruencies between multiple senses, culminating in a multisensory feast for the Media Lab. From these studies, design patterns and challenges are extracted and analyzed, and new directions are discussed.
by Qian (Janice) Wang.
S.M.

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Riley, Laura. "Perception of orthonasal and retronasal aromas evoked by single compounds and complex flavor mixtures." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1586432822172095.

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Martin, Kerri Katherine. "Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/76813.

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Metallic flavors are of concern for many industries including food, health, and water. Metallic off-flavor, induced by ferrous sulfate solution (10mg/L), and its remediation using pre- and post-rinse treatments of water (control) or metal chelators, were studied. Metal chelators included lactoferrin (1 ?M), a natural metal-binding protein in milk and saliva, and EDTA (36 ?M), a synthetic chelator. Time-intensity (TI) evaluation (n=6, 4 female; age 40-70) of lingering metallic flavor indicated that metallic flavor decreased with a post-rinse adjuvant treatment of lactoferrin as indicated by a reduced maximum intensity and area under the curve compared to a pre-rinse treatment; EDTA and water post-rinses were equally effective for three of the TI parameters. Alterations in salivary components were studied in saliva collected (n=8; 5 female, age 40-70) after sipping a lactoferrin solution (1?M) followed with a ferrous sulfate sample (10 mg/ml) to stimulate metallic flavor, as compared to unstimulated whole saliva. Protein concentration, oral lipid oxidation as indicated by thiobarbituric acid reactive substances assay, and iron concentration were determined on individual saliva samples, with no significant differences found between treatments (p>0.05). Protein patterns were qualitatively characterized for each pre-rinse and metallic stimuli from four panelists by two-dimensional gel electrophoresis. A consistent pattern of regions containing major salivary components was observed. This research has shown that lactoferrin protein is a potential natural alternative to synthetic EDTA for reducing iron-induced metallic off-flavors. This study provides a foundation of method development to better understand salivary protein interaction with metals and flavor perception.
Master of Science in Life Sciences

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Cavanagh, Kevin Vincent. "The Effect of Brand and Caloric Information on Flavor Perception and Food Consumption in Restrained and Unrestrained Eaters." W&M ScholarWorks, 2013. https://scholarworks.wm.edu/etd/1539626739.

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Omur-Ozbek, Pinar. "Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface." Diss., Virginia Tech, 2008. http://hdl.handle.net/10919/77226.

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During 20th century main concern was to have sanitary water flowing through the tap. In 21st century constant supply of safe drinking water is common at any home in USA. Hence consumers pay attention to aesthetic quality of tap water. Odorous algal metabolites in source water and metals introduced to drinking water due to corrosion of pipes in the distribution system cause taste, odor and color problems, and result in complaints and perception of tap water as unhealthy. Millions of dollars are spent each year by water industry to address and prevent these issues. This research focused on some of the taste-and-odor issues associated with drinking water. First aim was to understand when geosmin, 2-MIB, and nonadienal become detectable, employing two-resistance mass transfer theory to determine the concentration of odorants in bathroom air. Results showed that water temperature and odorant concentration in water play an important role. Next focus was to develop an international odor standard to be used for training of sensory analysis panelists. There are many sensory methods to monitor drinking water to detect the off-flavors however an odor standard has been missing. Hexanal was studied with trained flavor profile analysis panels and was proposed as an ideal odor reference standard to be used for training and sensory assessment of water samples. Main focus was to understand metallic flavor of drinking water caused by iron and copper. It was shown that metallic sensation has taste and retronasal components creating the flavor and humans are very sensitive to it. Occurrence of lipid oxidation in the oral cavity was shown when metals were ingested, that produces carbonyls which are responsible for the metallic flavor. Antioxidants and chelators were investigated to study prevention of lipid oxidation and, chelators were determined to be more effective. Oral epithelial cell cultures were developed as a model for oral cavity to further investigate lipid oxidation and effectiveness of the antioxidants and chelators. This dissertation is a result of inter-disciplinary work and possibly a good example for how problems may be solved by incorporating different methods and point of views from several disciplines.
Ph. D.

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Baker, George L. "Flavor formation and sensory perception of selected peanut genotypes (Arachis hypogea L.) as affected by storage water activity, roasting, and planting date." [Gainesville, Fla.] : University of Florida, 2002. http://purl.fcla.edu/fcla/etd/UFE1000105.

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Thesis (Ph. D.)--University of Florida, 2002.
Title from title page of source document. Document formatted into pages; contains xii, 130 p.; also contains graphics. Includes vita. Includes bibliographical references.

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Книги з теми "Flavor perception"

Taylor, Andrew J., and Deborah D. Roberts, eds. Flavor Perception. Oxford, UK: Blackwell Publishing Ltd, 2004. http://dx.doi.org/10.1002/9780470995716.

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D, Mackey Erin, and AWWA Research Foundation, eds. Public perception of tap water chlorinous flavor. Denver, CO: Awwa Research Foundation, 2004.

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Samakradhamrongthai, Rajnibhas Sukeaw, ed. Aroma and Flavor in Product Development: Characterization, Perception, and Application. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-62612-8.

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Roberts, Deborah D., and Andrew J. Taylor. Flavor Perception. Wiley & Sons, Limited, John, 2007.

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Roberts, Deborah D., and Andrew J. Taylor. Flavor Perception. Wiley & Sons, Incorporated, John, 2008.

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Roberts, Deborah D., and Andrew J. Taylor. Flavor Perception. Wiley & Sons, Incorporated, John, 2008.

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Multisensory Flavor Perception. Elsevier, 2016. http://dx.doi.org/10.1016/c2014-0-03761-6.

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Flavour perception. Oxford, UK: Blackwell Pub., 2004.

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Parker, J. K., S. Elmore, and L. Methven. Flavour Development, Analysis and Perception in Food and Beverages. Elsevier Science & Technology, 2014.

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Elmore, Stephen, J. K. Parker, L. Methven, and J. S. Elmore. Flavour Development, Analysis and Perception in Food and Beverages. Elsevier Science & Technology, 2016.

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Частини книг з теми "Flavor perception"

Taylor, A. J., R. S. T. Linforth, I. Baek, M. Brauss, J. Davidson, and D. A. Gray. "Flavor Release and Flavor Perception." In Flavor Chemistry, 151–65. Washington DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0756.ch011.

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Pickenhagen, W. "Enantioselectivity in Odor Perception." In Flavor Chemistry, 151–57. Washington, DC: American Chemical Society, 1989. http://dx.doi.org/10.1021/bk-1989-0388.ch012.

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Kang, Sunghyun R., Carol Faber, Nora Ladjahasan, and Andrea Quam. "Color and Flavor Perception." In Advances in the Human Side of Service Engineering, 226–32. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-80840-2_26.

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Meiselman, Herbert L. "Human Taste Perception." In Fenaroli’s Handbook of Flavor Ingredients, 12–43. 2nd ed. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429292439-4.

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de Roos, Kris B. "How Lipids Influence Flavor Perception." In ACS Symposium Series, 145–58. Washington, DC: American Chemical Society, 2005. http://dx.doi.org/10.1021/bk-2005-0920.ch012.

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Seo, Han-Seok. "Chemical Senses and Flavor Perception." In Food Aroma Evolution, 23–55. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-3.

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Gonda, Itay, Yosef Burger, Arthur A. Schaffer, Mwafaq Ibdah, Ya'akov Tadmor, Nurit Katzir, Aaron Fait, and Efraim Lewinsohn. "Biosynthesis and perception of melon aroma." In Biotechnology in Flavor Production, 281–305. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118354056.ch11.

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Samakradhamrongthai, Rajnibhas Sukeaw. "The Perception." In Aroma and Flavor in Product Development: Characterization, Perception, and Application, 47–77. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-62612-8_2.

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Kant, Avinash, and Rob Linforth. "Challenges of LinkingIn vitroAnalysis to Flavor Perception." In Functional Foods and Beverages, 263–303. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2018. http://dx.doi.org/10.1002/9781118823309.ch9.

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Prescott, John, and Richard Stevenson. "Chemosensory Integration and the Perception of Flavor." In Handbook of Olfaction and Gustation, 1005–26. Hoboken, NJ, USA: John Wiley & Sons, Inc, 2015. http://dx.doi.org/10.1002/9781118971758.ch45.

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Тези доповідей конференцій з теми "Flavor perception"

James, Meetha Nesam, Nimesha Ranasinghe, Anthony Tang, and Lora Oehlberg. "Flavor-Videos: Enhancing the Flavor Perception of Food while Eating with Videos." In IMX '22: ACM International Conference on Interactive Media Experiences. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3505284.3529967.

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Modak, Angiras, Runu Banerjee(Roy), Bipan Tudu, Rajib Bandyopadhyay, and Nabarun Bhattacharyya. "Towards artificial flavor perception of black tea." In the 2nd International Conference. New York, New York, USA: ACM Press, 2015. http://dx.doi.org/10.1145/2708463.2709040.

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Brocker, Paul P. "Aseptic Ingredient Addition: Meeting the Demand for Better-Tasting Orange Juice." In ASME 2006 Citrus Engineering Conference. American Society of Mechanical Engineers, 2006. http://dx.doi.org/10.1115/cec2006-5206.

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Since the late 1970’s, Aseptic Not-From-Concentrate Orange Juice (NFCOJ) has been successfully stored in large refrigerated aseptic storage tanks. Aseptic tanks have evolved from 280,000 gallons in volume to now in excess of 1.8 million gallons each. The total bulk storage capacity in Florida has grown to approximately 280 millions of gallons and continues to grow with new installations occurring each year at some facilities. Worldwide, the market is expanding into Brazil, Spain, and markets that are beginning to receive juice shipped in bulk on snips. The aseptic storage methods have been accepted in Brazil and Europe, and aseptic transfer of the juice is occurring via specially outfitted aseptic tanker vessels from Brazil to the US and Europe. The consumer’s demand for NFCOJ has grown steadily throughout these years, and the suppliers of consumer packaged orange juice have developed special processes and methods to maximize the quality and flavor of the juices sent to the market. Fresh juice, light pasteurization, and flavor enhanced products are just some of these methods resulting in very high quality juice availability. Also, cost and price are always under assault, and the juice suppliers are always looking for an edge. Recently, the flavor enhancement method has come under scrutiny by the FDA, and the industry is being reminded that all added flavors must be made from naturally occurring orange derivatives or must be labeled appropriately: such as “with natural (other fruit) flavors” or “with artificial flavors,” both of which may have an undesirable impact on the market perception of the juice quality. At this same time, as the bulk storage technology of NFCOJ has matured in the past 25 years, some processors who package their own juice are investing in special aseptic transfer methods from the aseptic bulk storage tanks without the need to re-pasteurize the juice prior to packaging. Their goal is to provide the highest quality juice to the consumer, and to minimize or eliminate the need to add expensive and special flavor packs to the juice. This is being done commercially in Florida and Spain. This paper explores these methods of aseptic juice transfer direct to packaging and the aseptic addition of natural or otherwise desired and labeled ingredients, and their potential impact on the quality of the juice. Paper published with permission.

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Hirose, Masaharu, and Masahiko Inami. "Balanced Glass Design: A flavor perception changing system by controlling the center-of-gravity." In SIGGRAPH '21: Special Interest Group on Computer Graphics and Interactive Techniques Conference. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3450550.3465344.

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Liu, DT, G. Besser, B. Renner, and C. Mülller. "Assessment of retronasal olfactory function in patients with smell loss and subjectively normal flavor perception." In Abstract- und Posterband – 90. Jahresversammlung der Deutschen Gesellschaft für HNO-Heilkunde, Kopf- und Hals-Chirurgie e.V., Bonn – Digitalisierung in der HNO-Heilkunde. Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-1686733.

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Kamihori, Mai, Kodai Ito, and Yuichi Itoh. "ThermoTumbler: A Tumbler-type Device that Changes Flavor Perception by Controlling Temperature to the Lower Lip." In CHI '24: CHI Conference on Human Factors in Computing Systems. New York, NY, USA: ACM, 2024. http://dx.doi.org/10.1145/3613905.3651072.

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Nakano, Kizashi, Monica Perusquia-Hernandez, Naoya Isoyama, Hideaki Uchiyama, and Kiyoshi Kiyokawa. "Effects of Visual Presentation Near the Mouth on Cross-Modal Effects of Multisensory Flavor Perception and Ease of Eating." In 2023 IEEE International Symposium on Mixed and Augmented Reality (ISMAR). IEEE, 2023. http://dx.doi.org/10.1109/ismar59233.2023.00106.

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Ranasinghe, Nimesha, Meetha Nesam James, Michael Gecawicz, Jonathan Bland, and David Smith. "Influence of Electric Taste, Smell, Color, and Thermal Sensory Modalities on the Liking and Mediated Emotions of Virtual Flavor Perception." In ICMI '20: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3382507.3418862.

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Ćeran, Marina, Vuk Đorđević, Marjana Vasiljević, Jegor Miladinović, Simona Bukonja, Predrag Ranđelović, and Vojin Đukić. "Edamame crashes Europe's beer party." In VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište", 73–74. Institute of Field and Vegetable Crops Research, Novi Sad, 2024. https://doi.org/10.5937/pivos24033c.

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Edamame, the immature soybeans harvested before they ripen, is a popular snack in Japan and is often served alongside beer. The high levels of glutamic acid in edamame provide a natural umami flavor that complements the bitterness of hops. It is valued for its nutritional benefits, including high protein content, rich in bioactive compounds such as isoflavones, essential amino acids, and antioxidants, all of which contribute to its nutritional value and sensory appeal. However, current edamame production in Europe is limited, with the majority of the crop being imported from Asian countries. As the demand for health-conscious snacks continues to rise across Europe, the potential for breeding edamame tailored to European climates and markets presents a significant opportunity. Breeding efforts have focused on developing new lines that are well-adapted to European agro-climatic conditions, emphasizing the genetic improvement of traits related to yield, quality, and nutritional content to meet consumer preferences for flavor and nutrition. In this study, sensory evaluation was employed to analyse more than 60 edamame genotypes and the sensory characteristics favored by consumers, aiding in the establishment of breeding selection criteria. The sensory data obtained from the screening study (sweet, sour, salty, bitter, umami, nutty and beany) were used to determine the top-performing genotypes based on consumer perception. Sensory evaluation serves as an effective tool for guiding breeders in enhancing market appeal and developing new edamame varieties.

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