Results 181 to 190 of about 9,371 (261)

Descriptive Sensory Profiling and Aroma‐Focused Lexicon Development of Commercially Available Korean Soy Sauces

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT This study aimed to develop an aroma lexicon and to characterize the sensory aroma profiles of commercially available Korean soy sauces according to their commercial categories: Jin‐Ganjang (JG), Yangjo‐Ganjang (YG), and Aged Ganjang (AG). Eleven soy sauce products were evaluated by a highly trained sensory panel using descriptive analysis ...
Tack Hyun Park, Jisun Hwang, Mina K. Kim
wiley   +1 more source

Assessment of taste profile dynamics during crabapple (<i>Malus prunifolia</i> (Willd.) Borkh.) ripening by metabolomics and electronic tongue analysis. [PDF]

Front Nutr
Dai XH, Chen J, Wei XY, Ran LX, Zheng FJ, Rasheed U, Chen GL.   +6 more
europepmc   +1 more source

Cranberry Polyphenol Extract (CPE) Oral Rinse Improves Salivary Microbiome in 6-n-Propylthiouracil (PROP) Non-Tasters and Palatability of Aronia Juice. [PDF]

Int J Mol Sci
Nguyen-DeMary K, Vascellari S, Mastinu M, Melis M, Bastiaanssen TFS, Tomassini Barbarossa I, Tepper BJ.   +6 more
europepmc   +1 more source

Study on bitterness reduction and aroma enrichment of Kejia green tea based on storage duration through UPLC-MS/GC-MS technology. [PDF]

Food Chem X
Wu P, Ni H, Zhang S, Chen R, Hao M, Sun L, Lai X, Zhang Z, Sun S, Li Q.   +9 more
europepmc   +1 more source

Optimization of processing parameters of emerald tea and analysis of the formation mechanism of sweet and astringent balance characteristics. [PDF]

Food Chem X
Zhang R, Tao N, Chen H, Jiang K, Shi G, Zhang X, Zhang S, Liu X, Li Y, HuTang, Yao X, Lu L.   +11 more
europepmc   +1 more source

Comparative Evaluation of Germination Methods on the Nutritional and Sensory Profile of <i>Coix</i>. [PDF]

Foods
Hu Q, Li N, Liu H, Tang C, Duan S, Wang F, Liu L, Yang S, Dong X.   +8 more
europepmc   +1 more source

A NEUROPHYSIOLOGICAL STUDY ON ASTRINGENT TASTE

The Japanese Journal of Physiology, 1969
KAWAMURA, Yojiro, FUNAKOSHI, Masaya, KASAHARA, Yasuo, YAMAMOTO, Takashi   +3 more
openaire   +3 more sources

Unveiling plant protein astringency perception through neural and cellular responses. [PDF]

Sci Rep
Kew B, Burke MR, Stieger M, Wang Y, Boesch C, Holmes M, Sarkar A.   +6 more
europepmc   +1 more source

Evaluation of Astringent Compounds Using Electronic Tongue Technology. [PDF]

Food Sci Nutr
Wang MY, Sun ZL, Lü J, Zhu H, Zhang ZH, Zhang X, Guo ZG, Wang Y, Yang J.   +8 more
europepmc   +1 more source

Analysis of Changes in Taste Characteristics of Coffee at Different Primary Processing Methods Using E-Tongue, Untargeted Metabolomics and WGCNA. [PDF]

Foods
Liang Y, Yuan Y, Wang J, Chen W, Chen W, Zhong Q, Pei J, Chen C, Fu X, He R, Chen H.   +10 more
europepmc   +1 more source