Background and Aims The effect of amino acids, their interactions with volatiles other non-volatiles, on in-mouth sensory properties red wines is not known. This knowledge gap has been studied in a series comprehensive experiments. Methods Results A solvent-assisted flavour evaporation extract Shiraz wine volatiles, de-aromatised polyphenolic acids were added to model systems. Using full factor...

We add an energy-independent Hamiltonian to the standard flavour oscillation one. This kind of physics might appear in theories where neutrinos couple differently to a plausible nonzero torsion of the gravitational field or more dramatically in the presence of CPT-violating physics in the flavour oscillations. If this contribution exists, experiments at higher energies are more sensitive to the...

One widely cited model of how humans acquire liking for different foods is flavour-nutrient learning, where associations between the orosensory properties of the ingested food or drink (the flavour CS) and positive consequences of nutrient ingestion (the UCS) lead to acquired liking for the flavour (flavour-nutrient hedonic learning: FNL-H). Likewise, an association between the CS and the post-...

Seven treatments (activated charcoal, bentonite, PVPP, yeast cell walls, potassium caseinate, zeolite and grape seed oil) were evaluated for their efficacy in decreasing the concentration of geosmin, responsible for earthy off-flavour in wine. In the red wine the potassium caseinate and grape seed oil treatments decreased the concentration of geosmin by 14% and 83%, respectively, while in the w...

During barrel maturation, the volatile compounds extracted from oak wood can contribute to a wine’s overall aroma and flavour, enhancing its character and complexity. However, barrels have a finite pool of extractable material and the amounts of oak derived volatile compounds available for extraction diminish over time. As a consequence, barrels are typically decommissioned after five to six ye...

Spices and herbs are known not only for their taste, aroma and flavour, but also for their medical properties and value. Both spices and herbs have been used for centuries in traditional medical systems to cure various kinds of illnesses such as common cold, diabetes, cough and cancers. The aim of this work was the comparison between two different extractive techniques in order to get qualitati...

The underutilized fruits Baccaurea ramiflora (Kusum) from the eastern region of India were investigated for nutritional composition, phytochemicals and bioactive compounds. A detailed nutritional characterization of the fruit demonstrated that it has the potential to act as good source of minerals along with other nutrients, dietary fibres, significant phenolic compounds and possesses antioxida...

Mushrooms have long been used for nutritional and medical purposes [1]. They are rich in protein and amino acids, as well as their texture and flavour, low in calories and are considered a nutritious food [2]. In addition to their nutritive properties, they are considered as a significant source of medicinal substances due to their important biologically active compound content [3,4]. Because o...

In most countries, health authorities recommend a 20 % reduction of the salt content in manufactured food products. Understanding the release of taste compounds from food is essential to better known the mechanism of flavour perception, in order to develop low salt products that are acceptable to the consumers. In this aim, two sensors have been designed to allow the in-mouth monitoring of cond...

We summarize the results on patterns of flavour violation in a Randall-Sundrum model with custodial protection (RSc) and compare them with those identified in the Littlest Higgs Model with T–parity (LHT) and in a number of SUSY Flavour Models. While K decays play in this presentation a prominent role, the inclusion of B physics and lepton flavour violation is crucial in the distinction between ...