Spices are distinguished from herbs,which the leaves,flowers or stems of plants used for flavouring as a garnish.Spicesimproves taste and also good source vitamin B C,iron,calcium,and other antioxidants.Rather than cooking spices is part many industry like medical ,cosmetic ,pharmaceutical perfumery,andmanymore.Spicesalsohelps to cure diseaseslike diabetes,cardiovasculardiseases,arthritis,cance...

The phenomenon of chirality, common in nature, pertains also to food components. The effect of the chiral structure of chemical compounds is the occurrence of optical isomers, i.e. enantiomers. The only source of optically active substances are living organisms, which produce most frequently mostly one of isomers. Proteins and carbohydrates are chiral: amino acids are found in proteins only in ...

Maillard reaction technology is used by the flavour and food industry for the production of process/reaction flavours or generating flavour upon food processing (in-process flavour generation). Process flavours are complex building blocks that provide similar aroma and taste properties to those found in thermally treated foodstuffs such as meat, chocolate, coffee, caramel, popcorn and bread. Th...

Florida "Valencia" oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest season...

The coffee aroma is one of the most important quality evaluation criteria employed for coffee commercialization and consumption. The purpose of this study was following the roasting process VOCs creations with the novel Electronic Nose equipped whit 2 of 6 MOX nanowire sensors. The nanowires exhibit exceptional crystalline quality and a very high length-to-width ratio, resulting in enhanced sen...


 The purpose of this study were to determine the effect leaf maturity on characteristics matcha herbal tea tenggulun and right level which can produce with best characteristics. This used a completely randomized design (CRD) with, namely very young, little old leaves. parameters observed in included moisture content, ash crude fiber tannin total phenol, flavonoids, antioxidant activity, c...

Wine is a complex beverage, comprising hundreds of metabolites produced through the action of yeasts and bacteria in fermenting grape must. Commercially, there is now a growing trend away from using wine yeast (Saccharomyces) starter cultures, toward the historic practice of uninoculated or "wild" fermentation, where the yeasts and bacteria associated with the grapes and/or winery perform the f...

Sensorial analysis of pineapple breads (conventionally baked, Cpb; fully baked frozen, Fpb and partially baked, Ppb) showed no significant differences in terms of aroma and taste. On the contrary, the scores for the overall quality between the partially baked and conventionally baked breads showed significant (p < 0.05) differences. At the same time, headspace analysis using a solid-phase micro...

Wine quality is related to its intrinsic visual, taste, or aroma characteristics and is reflected in the price paid for that wine. One of the most important wine faults is the excessive concentration of acetic acid which can cause a wine to take on vinegar aromas and reduce its varietal character. Thereby it is very important for the wine industry to have methods, like electronic noses, for rea...

Quan-xing Baijiu, a famous brand with different style characteristics from traditional strong-aroma is considered superior due to its “jiao-xiang” (caramel) flavor and the “he-run” (soft, moistening, harmonious) style. In this study, gas chromatography-olfactometry (GC-O) was used analyze special flavors of Baijiu. The fingerprints six Baijiu were determined using fragrance, taste, entirety in ...