Organoleptic and Sensory Ontology
نویسندگان
چکیده
This abstract presents a conceptual understanding of Organoleptic ontology and outlines the properties of food that act as stimuli evoking sensory response; and the Sensory Ontology of the perceptions caused by the stimulus.
منابع مشابه
Evaluation of Coenzyme Q10 Addition and Storage Temperature on Some Physicochemical and Organoleptic Properties of Grape Juice
Todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 is an essential component for energy conversion and production of adenosine triphosphate (ATP) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. Coenzyme Q10 plays a vital ...
متن کاملEvaluation of Coenzyme Q10 Addition and Storage Temperature on Some Physicochemical and Organoleptic Properties of Grape Juice
Todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 is an essential component for energy conversion and production of adenosine triphosphate (ATP) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. Coenzyme Q10 plays a vital ...
متن کاملMicrobiological, biochemical and organoleptic properties of fermented-probiotic drink produced from camel milk
The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus...
متن کاملSensory Evaluation of Foods with Added Micronutrient Powder (MNP) “Taburia” to Assess Acceptability among Children Aged 6–24 Months and Their Caregivers in Indonesia
Although it is generally accepted that the addition of micronutrient powders (MNPs) to foods causes no or negligible changes to organoleptic properties, there are anecdotal reports of low acceptability of the MNP (locally known as “Taburia”) distributed in Indonesia. We hypothesized that the organoleptic properties of Taburia do not reduce the acceptability of foods if used as recommended. Acce...
متن کاملEffects of Zein and Chitosan Coatings Containing Essential Oils on Physicochemical and Organoleptic Characteristics of Mazafati Date Fruits
Background and Objectives: Use of natural coatings with various capabilities provides the opportunity to produce healthier and more acceptable materials, especially for higher value-added products such as dates. The objective of this study was to investigate effects of date coatings on the fruit various characteristics for the purpose of a longer shelf-life. Materials & Methods: Mazafati date...
متن کامل