A new wine tasting approach based on emotional responses to rapidly recognize classic european wine styles [PDF]
, 2016 Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic Europeanwines ...
Broadbent +8 more
core +5 more sources
Research Progress of Microorganism Identification Methods and Functions in Fermented Food
Shipin gongye ke-ji, 2022 Fermented foods are traditional Chinese foods that produce special flavors by directly inoculating microorganisms or immersing the food in stinky brine containing microorganisms to obtain special food flavors.
Jian YU +7 more
doaj +1 more source
Genes and Environment, 2021 Background Food flavors are relatively low molecular weight chemicals with unique odor-related functional groups that may also be associated with mutagenicity. These chemicals are often difficult to test for mutagenicity by the Ames test because of their
Toshio Kasamatsu +9 more
doaj +1 more source
Authenticity of raspberry flavor in food products using SPME-chiral-GC-MS [PDF]
, 2015 A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)‐α‐ionone from raspberry flavor were separated on a chiral gas chromatographic column.
Frandsen, Henrik Lauritz +2 more
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Research Progress in the Formation and Regulation of Fish Soup Flavor [PDF]
Shipin Kexue, 2023 Fish soup, a traditional Chinese broth food, is loved by consumers due to its rich nutrition, high digestion and absorption rate, umami and sweet taste, and strong aroma.
WU Yanni, AN Yueqi, XIONG Shanbai
doaj +1 more source
Identification of Cytotoxic Flavor Chemicals in Top-Selling Electronic Cigarette Refill Fluids. [PDF]
, 2019 We identified the most popular electronic cigarette (EC) refill fluids using an Internet survey and local and online sales information, quantified their flavor chemicals, and evaluated cytotoxicities of the fluids and flavor chemicals.
Hua, My +5 more
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Accumulation of Geosmin and 2-methylisoborneol in European Whitefish Coregonus Lavaretus and Rainbow Trout Oncorhynchus Mykiss in RAS [PDF]
, 2020 Geosmin (GSM) and 2-methylisoborneol (MIB)-induced off-flavors can cause serious problems in a recirculating aquaculture system (RAS), such as delayed harvest and increased production costs, but also damage producers’ reputation.
Kaseva, Janne +3 more
core +1 more source
The effect of flavorings on PAHs level in the roasted sunflower seeds
Scientific Reports, 2023 The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds.
Parisa Shavali-gilani +4 more
doaj +1 more source
Current Innovations in the Development of Functional Gummy Candies
Foods, 2023 Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children.
Mohammad Tarahi +5 more
doaj +1 more source
Flavoring exposure in food manufacturing [PDF]
Journal of Exposure Science & Environmental Epidemiology, 2014 Flavorings are substances that alter or enhance the taste of food. Workers in the food-manufacturing industry, where flavorings are added to many products, may be exposed to any number of flavoring compounds. Although thousands of flavoring substances are in use, little is known about most of these in terms of worker health effects, and few have ...
Brian D, Curwin +2 more
openaire +2 more sources