Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee. [PDF]
J Food SciCusielo KVC +3 more
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Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation. [PDF]
Food Chem XWang H +9 more
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Low-Temperature Co-Fermentation of <i>Lactobacillus bulgaricus 134</i> and <i>Saccharomyces cerevisiae</i>: Effects on Polyphenols Composition, Flavor Compounds and Antioxidant Activity of Black Rice Slurry. [PDF]
FoodsXu Z, Nie C, Chen Z, Liu B.
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Nutritional Regulation of Poultry Meat Quality: Research Progress from Phenotypic Improvement to Mechanism Elucidation. [PDF]
FoodsNiu L, Wang C, Wu K, Cheng J, Yang Z.
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Regional physicochemical filtering shapes microbiome-metabolome coupling at the Huangshui interface during Nongxiangxing Baijiu fermentation. [PDF]
Front MicrobiolCheng W +7 more
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This review provides extensive presentation and evaluation of data relative to flavor potentiation, including the historical, chemical, organoleptic, metabolic, physiological, and consumptive properties of the commonly available flavor potentiators, which are primarily monosodium glutamate and 5'-nucleotides.
Joseph A. Maga, Shizuko Yamaguchi
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This article reviews features of flavor in three groups of fishes and summarizes them as follows: (1) fresh saltwater fish are nearly odorless because they contain a small quantity of volatiles; (2 freshwater fish give off pyrrolidine and earthy-odor compounds, which are responsible for their maturity and surrounding water pollution, and (3) euryhaline
Tetsuo Kawai, Morihiko Sakaguchi
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Flavor and Flavoring Materials
1989Whatever we consume, be it food, beverages, or confectionery, may be judged from several standpoints, but pleasure rates high as a desirable response. Within the limits of choice, imposed by such external factors as availability and price, we usually select those products that give us most pleasure, and it is most unlikely that we would accept ...
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The use of flavors and flavor modifiers to improve the taste and aroma of foods and pharmaceuticals is an art that dates back several centuries. In large measure, the practice is still the same today and, except for the advent of new semisynthetic flavoring agents with improved stability, the field has remained relatively unchanged.
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