The definition of food quality may differ for processors and consumers, but generally organoleptic characteristics, such as flavour, odour and appearance, as well as extended shelf life are among the most important of its attributes. Spoilage of food by microbial contamination may occur at any point during production, altering any one or all of these characteristics renders the product unusable...

Radiation processing of fruits involves exposure to short wave energy to achieve a specific purpose to maintain the physiological changes and sensory quality of the product. The effect of gamma irradiation and storage temperature on physiological changes and organoleptic properties of mango fruit var. Kesar was studied. The fruits were exposed to gamma radiation at different doses i.e. 0.00kGy,...

The use of multiple fermentations is one of the most specific characteristics of Maotai--flavoured liquor production. In this research, the variation of volatile composition of Maotai-flavoured liquor during its multiple fermentations is investigated using statistical approaches. Cluster analysis shows that the obtained samples are grouped mainly according to the fermentation steps rather than ...

This study aimed to evaluate the effects of a flavor-containing dentifrice on the formation of volatile sulphur compounds (VSCs) in morning bad breath. A two-step, blinded, crossover, randomized study was carried out in 50 dental students with a healthy periodontium divided into two experimental groups: flavor-containing dentifrice (test) and non-flavor-containing dentifrice (control). The volu...

The present study was conducted to evaluate the combined effect of low-dose gamma irradiation and antimicrobial coating on the shelf life of pre-cooked shrimp (Penaeus spp.). Antimicrobial coatings were obtained by incorporating various concentrations of thyme oil and trans-cinnamaldehyde in coating formulations prepared from soy or whey protein isolates. Coated shrimps were stored at 4 +/- 1 d...

In a broad sense, the name coffee is used not only for fruits of the coffee tree (cherry coffee), but also for processed fruit such as green (raw) coffee, roasted coffee, instant coffee, and coffee as a beverage. The grading and quality evaluation of coffee beans is based on uniformity, purity, the absence of damaged beans, and decisively on the organoleptic properties of the beverage prepared ...

Agricultural systems have to adapt, in a changing climatic context, to face the growing social demand in terms of organoleptic, nutritional and environmental quality of food products. Thus, a crucial question for the future is how to manage fruit quality by finding the best combinations of genetic resources and cultural practices adapted to, and respectful of specific environments. This questio...

A single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. Ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. The organoleptic characteristics of untreated whey were arbitrarily assigned a s...