Results 51 to 60 of about 369,126 (164)

Sensory Characteristics and Volatile Organic Compound Profile of Wild Edible Mushrooms from Patagonia, Argentina

Foods
The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers.
Carolina Barroetaveña, Gabriela C. González, Eva Tejedor-Calvo, Carolina Toledo, Maria B. Pildain   +4 more
doaj   +1 more source

Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis. [PDF]

Foods, 2023
Wen J, Wang Y, Cao W, He Y, Sun Y, Yuan P, Sun B, Yan Y, Qin H, Fan S, Lu W.   +10 more
europepmc   +1 more source

Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay

Foods
Using a multi-analytical approach, this investigation characterized Parmigiano Reggiano PDO cheese produced with milk from dairy cows fed different diets.
Mara Antonia Gagliano, Matilde Tura, Francesca Soglia, Chiara Cevoli, Sara Barbieri, Giacomo Braschi, Alessandra Bendini, Tullia Gallina Toschi, Massimiliano Petracci, Enrico Valli   +9 more
doaj   +1 more source

Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry. [PDF]

J Food Sci Technol, 2022
Chen JN, Han HT, Liu CJ, Gao Q, Wang XW, Zhang JW, Tanokura M, Xue YL.   +7 more
europepmc   +1 more source

Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques

Fermentation
Huangjinya has recently seen widespread adoption in key tea-producing areas of China, celebrated for its unique varietal traits. Its leaves are also used to produce black tea with distinctive sensory characteristics.
Bin Jiang, Xueping Luo, Jingna Yan, Kunyi Liu, Congming Wang, Wenwen Jiao, Hu Zhao, Mingli Liu, Liran Yang   +8 more
doaj   +1 more source

Multi-Metabolomics Coupled with Quantitative Descriptive Analysis Revealed Key Alterations in Phytochemical Composition and Sensory Qualities of Decaffeinated Green and Black Tea from the Same Fresh Leaves. [PDF]

Foods, 2022
Wang J, Zhang Y, Liu Y, Zhang S, Yuan L, Zhong Y, Wu X, Yang J, Xu Z.   +8 more
europepmc   +1 more source

A descriptive analysis of quantitative indices for multi-objective block layout

Ingeniería e Investigación, 2013
Layout generation methods provide alternative solutions whose feasibility and quality must be evaluated. Indices must be used to distinguish the feasible solutions (involving different criteria) obtained for block layout to identify s solution’s ...
Amalia Medina Palomera, José Miguel Montalvá Subirats, Antonio Hospitaler Pérez   +2 more
doaj  

A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste

Foods
Stir-frying is an important process for terminating fermentation and improving the flavor of sour shrimp paste. This study investigated the flavor characteristics, volatile profiles, and post-storage microbial community of stir-fried sour shrimp paste ...
Jiahui Shi, Weixi Yang, Huangqing Yang, Yifei Li, Kangli Guo, Wenlu Li, Yanbo Wang, Yuxiang Gu   +7 more
doaj   +1 more source

Sensory aspects of products based on the landrace cereal swidden rye (Secale cereale)

Future Foods
Consumer trends are shifting toward local and regional produce, particularly those with historical significance, such as landrace cereals. Increasing the production and consumption of landrace cereals has been identified as a key component of sustainable
A. Jonsson, K. Gerhardt, J. Andresen, K. Wendin   +3 more
doaj   +1 more source

Analysis of the Sensory Profile and Physical and Physicochemical Characteristics of Amazonian Cocoa (Theobroma cacao L.) Beans Produced in Different Regions

Foods
The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national ...
Renato Meireles dos Santos, Niara Maria de Jesus Silva, Fábio Gomes Moura, Lúcia de Fátima Henriques Lourenço, Jesus Nazareno Silva de Souza, Consuelo Lúcia Sousa de Lima   +5 more
doaj   +1 more source