"Starkrimson" is a traditional apple cultivar that was developed a long time ago and was widely cultivated in the arid region of the northern Wei River of China. However, little information regarding the quality characteristics of "Starkrimson" fruit has been reported in this area. To elucidate these characteristics, the color, soluble sugars, organic acids, anthocyanins and aroma components we...

The aim of this work was to determine the sensory profile and stability of a new ready-to-drink passion fruit juice beverage sweetened with different sweetener systems: sucrose, aspartame, sucralose and an aspartame/acesulfame-K blend (4:1), during six months of storage. Samples of each beverage were stored at room temperature and under refrigeration, and were evaluated at 0, 60, 120 and 180 da...

To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear fruits were incubated in vitro with metabolic precursors of these compounds. Aroma volatiles, especially esters, were significantly increased, both qualitatively and quantitatively, in pear fruits fed on fatty acid metabolic precursors. Cultivars having different flavor characteristics had distinctly differe...

This study identifies and semi-quantifies aroma volatiles in brewed green tea samples. The objectives of this study were to identify using a gas chromatograph-mass spectrometer (GC-MS) paired with a headspace solid-phase micro-extraction (HS-SPME) the common volatile compounds that may be responsible for aroma/flavor of the brewed liquor of a range of green tea samples from various countries as...

This study investigated the caring effect of hand massage using aroma essential oil and music therapy on an anxiety and sleeping for the 72 elderly comprising of groups I (24 elderly) and II (25) and a control group (23) living in the sanatorium. The group I was given with hand massage using aroma essential oil and music therapy at the same time twice a week, for 4 weeks, while group II was wit...

Ethylene is the major effector of ripening in many fleshy fruits. In apples (Malus x domestica) the addition of ethylene causes a climacteric burst of respiration, an increase in aroma, and softening of the flesh. We have generated a transgenic line of 'Royal Gala' apple that produces no detectable levels of ethylene using antisense ACC OXIDASE, resulting in apples with no ethylene-induced ripe...

We hypothesized that interindividual differences in motor activities during chewing and/or swallowing were determining factors for the transfer of volatile aroma from the in-mouth air cavity (IMAC) toward the olfactory mucosa. In our first experiment, we looked for changes in IMAC volume after saliva deglutition in 12 healthy subjects. The mean IMAC volume was measured after empty deglutition u...

To limit the impact of food on health issues as obesity, hypertension, or coronary diseases, the reduction of salt or fat content in food products without modifications of organoleptic properties remains a real industrial challenge. A better understanding of the mechanisms involved in release and perception could lead to a better formulation of diet dairy products. In this context, model dairy ...

During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube-mass spectrometry (SIFT-MS) was used to measure the concentration of cabbage volatiles during storage. The volatile levels of cabbage samples were measured at pH 3.3 to 7.4 at 4 °C for 14 d, and pH 3.3 at 25 °C for 5 d in order...

Phenylpropanoid volatiles are responsible for the key tomato fruit (Solanum lycopersicum) aroma attribute termed "smoky." Release of these volatiles from their glycosylated precursors, rather than their biosynthesis, is the major determinant of smoky aroma in cultivated tomato. using a combinatorial omics approach, we identified the non-smoky glycosyltransferase1 (NSGT1) gene. Expression of NSG...