Results 1 to 10 of about 60,203,625 (151)

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method [PDF]

Foods, 2022
The aim of this study was to characterise a large and heterogeneous Italian wine sample applying the Rate-All-That-Apply method (RATA) with semi-trained judges.
Noemi Sofia Rabitti, Camilla Cattaneo, Marta Appiani, Cristina Proserpio, Monica Laureati   +4 more
doaj   +6 more sources

Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge [PDF]

Foods, 2023
With significant progress in the use of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), several consumer-based approaches have emerged.
DaEun Kim, HanSub Kwak, Manyoel Lim, Youngseung Lee   +3 more
doaj   +5 more sources

GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation [PDF]

Foods, 2023
Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis
Di Xia, Xu Tan, Li Wang, Zongjun Li, Aixiang Hou, Yan Zhu, Ling Lai, Yuanliang Wang   +7 more
doaj   +5 more sources

Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method [PDF]

Frontiers in Nutrition
IntroductionMicronutrient deficiency remains a significant public health challenge in developing countries, including Sudan, particularly in rural areas, where access to a well-balanced diet is limited.
Tilal Sayed Abdelhalim, Manhal Gobara Hamid, Manhal Gobara Hamid, Mazahir Shaheen, Claudia Böhme, Khitma A. Sir Elkhatim, Khitma A. Sir Elkhatim, Yousif M. A. Idris, Mohammed Hamad, Faraz Muneer, Mahbubjon Rahmatov, Mohammed Elsafy   +11 more
doaj   +2 more sources

Customer-Oriented Development and Characterization of Spice-Enriched Extruded Breakfast Cereal From Rice Bran and Unripe Banana Flour. [PDF]

J Food Sci
ABSTRACT Developing functional breakfast cereals that are both nutritionally enhanced and consumer‐acceptable remains a key challenge for product innovation. This study developed a consumer‐oriented, spice‐enriched extruded breakfast cereal formulated by partially substituting corn grits with rice bran and unripe banana flour, with product optimization
Rafsanjani ZMH, Budijanto S, Armetha V, Sitanggang AB.   +3 more
europepmc   +2 more sources

Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality [PDF]

Foods
This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health ...
Dubravka Škrobot, Nikola Maravić, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Jelena Tomić   +5 more
doaj   +2 more sources

Influence of Traditional Vanilla Curing on Its Physicochemical Properties and Aromatic Profile [PDF]

Foods
Vanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is ...
Isabel Janid Perez-Viveros, Sergio Erick García-Barrón, Blanca Elizabeth Hernández-Rodríguez, Ariadna Isabel Barrera-Rodríguez, Claudia Ariadna Acero-Ortega, Anastacio Espejel-García   +5 more
doaj   +2 more sources

The Influence of Food Colors on Emotional Perception and Consumer Acceptance: A Sensory and Emotional Profiling Approach in Gastronomy [PDF]

Foods
Food color is a powerful determinant of consumer perception, influencing emotions, taste expectations, and hedonic responses. This study investigated how red, yellow, and blue plating colors affect emotional responses, acceptance, and taste associations.
Jarbas Silva, Francisca Elisângela Lima, Clarisse Souza, Bruno Moreira-Leite, Paulo Sousa   +4 more
doaj   +2 more sources

Evidence for Discriminant Specific Tastes in Chardonnay Wines Among Other White Wines [PDF]

Foods
The quality of white wine is related to sensory attributes like color, odor and taste. This study focused mainly on taste attributes of white wines.
Baptiste Seinforin, Soline Caillé, Maria Nikolantonaki, Cédric Saucier   +3 more
doaj   +2 more sources

Tempeh-Derived Savory Powders as Ingredients to Compensate Sodium Reduction in Vegetable Broth [PDF]

Foods
Excessive sodium intake remains a major public health concern, yet reducing salt in savory foods often decreases consumer acceptance. This study evaluated tempeh-derived powders as natural flavor-enhancing ingredients for sodium reduction in vegetable ...
Reggie Surya, Felicia Tedjakusuma, Aphinya Thinthasit, Frederico Richie Citra, Matthew Alexander Samiadji, David Nugroho   +5 more
doaj   +2 more sources