Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and
off-flavor development. Lipids contribute to food flavor generation due to their degradation to …

Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

Although it is not an easy task, sodium reduction in food is necessary, and in this scenario,
the research for tasty food with reduced sodium content has an extremely relevant role. In …

Pre-extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for
production of cheese-flavored expanded corn-based snacks. The effects of extrusion …

Flavor is an important attribute of food and beverage quality control; thus it has always been
the focus of much research. It is formed by the combination of taste (attributed to non-volatile …

Shrimps are a widely cultivated species among crustaceans worldwide due to their
nutritional profile and delicacy. Because of their unique flavor, shrimp-based food products …

Even with the growing consumption of plant-based products, the consumption of soy-based
products is still a limitation due to the off-flavor of soy. Thus, two studies were performed …

In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as
the health risks associated with high-fat diets have become increasingly apparent …

暂时性感官支配法(temporal dominance of sensations, TDS) 是一种时间多维动态感官分析
方法. 该方法向评估者提供一份描述产品属性的列表, 评价员在品尝的每个时刻选择他们认为占 …

It is well known that perception of food and drink is a temporal phenomenon. And it is under
this premise that several temporal methods have been developed in the past 50 years trying …