Beer Polyphenols—Bitterness, Astringency, and Off-Flavors

Masking Off-Flavors in Ground Beef

Exploring the flavor life cycle of beers with varying alcohol content

Decreasing alcohol in beer and increasing the pleasure of lower alcohol beers is a potential way to limit total alcohol consumption. Consumers' willingness to drink alcohol-reduced beers is mainly limited by unfavorable flavor characteristics that arise during consumption. To investigate the temporal flavor dominance during consumption, we analyzed the five most dominant beer flavors from nine ...

Astringency: mechanisms and perception.

Astringency plays an important role in the sensory experience of many foods and beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables with astringent compounds and the evidence regarding the health benefits of some astringents, the mechanisms and perceptual characteristics of astringency warrant further discussion and investigation. This paper reviews the cu...

Destabilization and off-flavors generated by Pseudomonas proteases during or after UHT-processing of milk

Background: Pseudomonads play a major role in the spoilage of UHT processed dairy products, due to their growth-related protease production in raw milk. Results: To assess the off-flavor generating capacity of these AprX proteases in milk after UHT-processing, six major milk spoiling Pseudomonas groups were investigated. Sensory evaluation of the different processed milk samples showed large di...

Off-flavors removal and storage improvement of mackerel viscera by supercritical carbon dioxide extraction.

The oil in mackerel viscera was extracted by supercritical carbon dioxide (SCO2) at a semi-batch flow extraction process and the fatty acids composition in the oil was identified. Also the off-flavors removal in mackerel viscera and the storage improvement of the oils were carried out. As results obtained, by increasing pressure and temperature, quantity was increased. The maximum yield of oils...