Given the economic importance of fruit processing, this study aimed to analyze the chemical
composition, antioxidant activity, and sensorial acceptance of six fruit pulps from the …

The sensory attributes and flavor chemistry of grilled beef striploins (M. longissimus
lumborum, n= 42) varying widely in marbling from commercial production types typical for …

Sensory characterization is one of the most powerful, sophisticated, and extensively applied
tools in sensory science. This book focuses on sensory characterization of food and non …

Prato cheese, a typical ripened Brazilian cheese, contains high levels of sodium, and the
excess intake of this micronutrient is associated with hypertension and cardiovascular …

Greater human consumption of Australian sweet lupin (Lupinus angustifolius) and other
legume products such as soybean (Glycine max) is often limited due to undesirable beany …

This study investigated the effect of ageing method and ageing time on the volatile profiles of
grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with …

Sensory analysis is an interdisciplinary field that combines multiple disciplines to analyze
food qualitatively and quantitatively. At present, this analysis method has been widely used …

Pungency is one of the most important mouthfeel characteristics that is primarily related to
the sensory quality of distilled spirits. However, the chemical basis of pungency is still …

The dynamic sensory profile of sweeteners is of great importance for the industry during the
development of low-calorie products. In the present work the influence of sucrose …

Microbial metabolites produced during fermentation migrate into the coffee and can
influence the decrease in seed viability and coffee quality. This study evaluated the effects of …