Results 11 to 20 of about 60,774,760 (242)

Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine

OENO One, 2023
Wine aromatic characterisation is generally a complex task, even for well-trained assessors. To facilitate such characterisation, aroma terms are typically arranged in some sort of hierarchical structure, such as aroma wheels.
Léa Koenig, Ronan Symoneaux, Nathalie Pouzalgues, Véronique Cariou, Evelyne Vigneau, Cécile COULON-LEROY   +5 more
doaj   +2 more sources

Exploring sensory profiling with rate-all-that-apply in comparison to check-all-that-apply with and without just-about-right in product development

Applied Food Research
Combining rapid sensory profiling methods Check-All-That-Apply (CATA) or Rate-All-That-Apply (RATA) with Just-About-Right (JAR) might provide insights on attribute presence and intensity, which can be useful during product development.
Vera van Stokkom, Safira Benguedda, Elise Pelgrim, Marieke Nijmeijer   +3 more
doaj   +2 more sources

Evaluasi profil sensori produk sate Rembiga menggunakan metode flash profile dan rate-all-that-apply (RATA) [Sensory profile evaluation of Rembiga satay using flash profile and rate all that apply (RATA) method]

Jurnal Teknologi & Industri Hasil Pertanian
Rembiga satay is an indigenous processed beef product from West Nusa Tenggara. It undergoes marination with distinctive spices before grilling, contributing to its unique flavor profile. The product's specialty lies in its sensory attributes, distinctly
Lalu Danu Prima Arzani, Destiana Adinda Putri, Aziza Salsabilah, Mia Ulpiana   +3 more
doaj   +2 more sources

Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

Metabolites, 2022
Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation.
Hadi Akbar Dahlan, Yosuke Nambu, Sastia Prama Putri, Eiichiro Fukusaki   +3 more
doaj   +1 more source

Sensory Profile on Robusta Coffee by Rate-All-That-Apply (RATA)

Coffee and Cocoa Research Journal, 2023
Coffee flavor strongly influences consumers preference. Geographical location is one factor influencing the flavor of Robusta coffee. Descriptive sensory using RATA was used to differentiate the sensory profiles of several Robusta coffees.
Maria Belgis, Thalita Zhafirah Arifin, Dayintaguna Prameswari, Iwan Taruna, Miftahul Choiron, Yuli Witono, Ardiyan Dwi Masahid   +6 more
doaj   +1 more source

Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes

Molecules, 2021
When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted.
Margherita Modesti, Colleen Szeto, Renata Ristic, WenWen Jiang, Julie Culbert, Keren Bindon, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti, Kerry Wilkinson   +9 more
doaj   +1 more source

Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions

OENO One, 2023
To sustain the Australian wine sector, it needs to adopt innovative strategies to adapt to rising temperatures brought by climate change. A potential approach is cultivating more drought-resistant emerging grape varieties with diverse flavour profiles ...
Jacob Long, Laura Mezei, Lira Souza-Gonzaga, Trent E. Johnson, Armando Corsi, Sue Bastian   +5 more
doaj   +1 more source

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

Foods, 2022
Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples.
Yehji Chung, Daeung Yu, Han Sub Kwak, Sung-Soo Park, Eui-Cheol Shin, Youngseung Lee   +5 more
doaj   +1 more source

Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

Molecules, 2020
Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms.
Colleen Szeto, Renata Ristic, Dimitra Capone, Carolyn Puglisi, Vinay Pagay, Julie Culbert, WenWen Jiang, Markus Herderich, Jonathan Tuke, Kerry Wilkinson   +9 more
doaj   +1 more source

Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

, 2023
In the last decade, other quality attributes have emerged as the main aspects that impact pork consumers acceptance, such as environmentally friendly production, nutritional value, and animal welfare.
Aline Silva Mello Cesar (2994006), Luiz Lehmann Coutinho (2994015), Ariana Nascimento Meira (8073974), Allan Paul Schinckel (6047585), Laura Woigt Pian (13778357), Iliani Patinho (13778372), Julia Dezen Gomes (13778363), Julia Pereira Martins da Silva (13778351), Albino Luchiari Filho (13778375), Amoracyr José Costa Nuñez (13778378), Gabriel Costa Monteiro Moreira (5821850), Débora de Campos (13778360), Janaína Lustosa Gonçales (13778366), Erick Saldaña (10442588), Vivian Vezzoni Almeida (13778354), Carmen Josefina Contreras-Castillo (10442600), Mariana Damiames Baccarin Dargelio (13778369)   +16 more
core   +1 more source