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Finding Flavor in Food [PDF]

BioTechniques, 2015
As researchers use metabolomics to understand how chemicals influence flavor, Jeffrey Perkel takes a closer look at how science is changing the way we look at food.
Jeffrey M. Perkel
openaire   +3 more sources

Food Flavor Chemistry and Sensory Evaluation [PDF]

Foods
The chemical composition of food plays a crucial role in determining its characteristics and properties [...]
Diana De Santis
openaire   +4 more sources

Modulating the Gut Microbiota with Alginate Oligosaccharides In Vitro

Nutraceuticals, 2022
Alginate oligosaccharides (AOS) are non-digestible carbohydrates from brown kelp. As such, they are dietary fibers and may have prebiotic potential. Therefore, we investigated the capacity of gut bacteria to utilize AOS with single-strain cultures and as
Grégoire Bouillon, Olav Gåserød, Łukasz Krych, Josué L. Castro-Mejía, Witold Kot, Markku T. Saarinen, Arthur C. Ouwehand, Dennis S. Nielsen, Fergal P. Rattray   +8 more
doaj   +1 more source

Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet

Foods, 2021
With age, difficulties with masticating and swallowing means food consistency and structure must be modified, such as puréeing food. However, elderly consumers have reported that puréed food’s taste lacks appeal.
Elizabeth Carrillo, Laura Laguna, Carla Arancibia, Amparo Tárrega   +3 more
doaj   +1 more source

Added flavors: potential contributors to body weight gain and obesity?

BMC Medicine, 2022
Background Added flavors are a marker for ultra-processing of food and a strong link exists between the intake of ultra-processed food and the development of obesity. The objective of the present article is to assess animal and human data elucidating the
Nathalie Judith Neumann, Mathias Fasshauer   +1 more
doaj   +1 more source

E-Taste: Taste Sensations and Flavors Based on Tongue’s Electrical and Thermal Stimulation

Sensors, 2022
Taste is a key sense that helps identify different food types and most of this work was carried out on primary tastes rather than generating different flavors.
Asif Ullah, Yifan Liu, You Wang, Han Gao, Hengyang Wang, Jin Zhang, Guang Li   +6 more
doaj   +1 more source

Food and Medicine: Qualities and Efficacies in Chinese Ethnic Medicines

Chinese Medicine and Culture, 2023
Drawing on our research in China’s southern mountains about ethnic medicines, and intrigued by the proverbial Chinese view that Yao Shi Tong Yuan (food and medicine have the same source), this article traces the eventfulness and powers at play in healing
Lili LAI, Judith Farquhar
doaj   +1 more source

Off-Flavors in Aquacultured Fish: Origins and Implications for Consumers

Fishes, 2022
Off-flavors in fish and water are considered a worldwide problem. Several factors, such as the presence of phosphorus, micronutrients, and organic matter, contribute to phytoplankton proliferation and the production of off-flavors.
Jéssica A. Moretto, Paloma N. N. Freitas, Juliana P. Souza, Thalita M. Oliveira, Isabella Brites, Ernani Pinto   +5 more
doaj   +1 more source

Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits

Molecules, 2021
Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) gas ...
Elizabeth Genthner-Kreger, Keith R. Cadwallader   +1 more
doaj   +1 more source

Botrytis cinerea in vivo Inoculation Assays for Early-, Middle- and Late-stage Strawberries

Bio-Protocol, 2023
Strawberries are delicious and nutritious fruits that are widely cultivated and consumed around the world, either fresh or in various products such as jam, juice, and ice cream.
Piao Yang, Zhenzhen Zhao, Aleksandra Virag, Todd Becker, Lijing Zhao, Wenshan Liu, Ye Xia   +6 more
doaj   +1 more source