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 …

Excessive consumption of dietary sodium is a significant contributor to non-communicable
diseases, including hypertension and cardiovascular disease. There is now a global …

Health concerns related to the intake of salt have encouraged the investigation into sodium
reduction by examining the taste-taste interaction between the perception of saltiness and …

To explore the saltiness enhancement effect and mechanism of umami peptides, umami
peptides from Ruditapes philippinarum and ham were mixed with NaCl and determined …

Umami peptides are small molecular weight oligopeptides that play a role in umami taste
attributes. However, the identification of umami peptides is easily limited by environmental …

The demand for low-salt foods is increasing due to their health benefits. Umami is known to
enhance salty, and a large amount of umami components have been identified in edible …

Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of pea protein,
mainly initial Maillard reaction products, were prepared at a low temperature (80° C) and the …

For the good acceptance and preference of heated shrimp, characteristic flavor composition
analysis was necessary. The sensory evaluation, electronic tongue, electronic nose, and …

This study investigated the effects of different cooking methods on non-volatile flavor (free
amino acids, 5′-nucleotides, and organic acids, etc.) of Coregonus peled meat. The volatile …

Reducing sodium intake without decreasing saltiness perception remains an important
target in the food industry. This study developed an effective protocol for evaluating the …