Altogether 30 different basidiomycetes were grown submerged in liquid culture media using seven different by-products of the food industry as the only carbon source. Seven fungus/substrate combinations revealed interesting flavour profiles. Culture supernatants of Tyromyces chioneus grown on apple pomace were extracted, and the aroma compounds were analysed by gas chromatography-olfactometry (G...

Vanilla (4-Hydroxy-3-methoxybenzaldehyde), an aromatic flavour compound, is one of the most commonly used food flavouring agents and is extracted from pods of Vanilla planifolia. It holds tremendous industrial applications in food, pharmaceuticals, beverages, perfumes and as nutraceuticals (1). Vanillin extracted from natural sources represents less than 1% of annual market demand and has a mar...

alternatives to meat are a growing market segment. The European LikeMeat project investigated consumers’ motivation for shifting their diets towards meat alternatives and developed a meat alternative product that resembles the fibrous structure, bite and juicy mouth-feel of meat. In a high moisture cooking extrusion process, plant proteins are converted to a base product that has a meat-like st...

Atlantic salmon (Salmo salar) is an economically and nutritionally important cultured fish species (Dondero et al. 2004). About 40–50% of farm-reared Atlantic salmon reaches the consumer as traditional cold-smoked gourmet food products (Birkeland and Bjerkeng 2005); indeed, a number of countries have long traditions of producing and consuming smoked food products (Birkeland and Skara 2008). The...

PURPOSE OF REVIEW This study aims to synthesise the body of research investigating methods for increasing vegetable consumption in 2- to 5-year-old children, while offering advice for practitioners. RECENT FINDINGS Repeated exposure is a well-supported method for increasing vegetable consumption in early childhood and may be enhanced with the inclusion of non-food rewards to incentivise tasti...

Rice (Oryza sativa L.) is enjoyed by many people as a staple food because of its flavour and texture. Some cultivars, like scented rice, are preferred over others due to their distinctive aroma and flavour. The volatile profile of rice has been explored by other investigators, some of whom have also determined a corresponding aroma using GC/olfactometry. However, little research has been done t...

PURPOSE Non-nutritive sweeteners are the most widely used food additives worldwide. However, their metabolic outcomes are still a matter of controversy and their effect on the thyroid activity, a key regulator of metabolism, has not been previously studied. Therefore, we aim to determine the influence of the sweet type flavour carrier on selected parameters of thyroid axis activity. METHODS M...

OBJECTIVE To understand the available evidence of how children and adults differ in their preferences for flavours that may be used in tobacco products. DATA SOURCES A total of 474 articles published between 1931 and August 2015 were retrieved through searches conducted in PubMed, EMBASE, Web of Science and PsycINFO. STUDY SELECTION AND EXTRACTION A 2-phase relevancy review process resulted...

We live in a multisensory world in which the senses play an important role in our perception of the world around us. If one sense is dulled the overall experience of a product changes, if you take away the appearance of a product, the consumer has to rely on taste, smell, touch and sound to experience the product. Appearance plays a massive role in consumer perception, if a product doesn’t look...