Fifteen cheese protein hydrolysates were produced by using four different proteases. Then, the free amino acids (FAAs), molecular weight distribution (MWD), electronic tongue evaluation, and volatile compounds of corresponding products evaluated, respectively. The results suggested that 2SD had strongest hydrolysis characteristic, followed 6SD FN. Samples hydrolyzed for less than 6 h or more 18...

Individual differences in perception are ubiquitous within the chemical senses: taste, smell, and chemical somesthesis . A hypothesis of this fact states that polymorphisms in human sensory receptor genes could alter perception by coding for functionally distinct receptor types . We have previously reported evidence that sequence variants in a presumptive bitter receptor gene (hTAS2R38) correla...

This article contains processed data related to the research published in "Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives" [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly...

Detection thresholds and psychophysical curves were established for caffeine, quinine-HCl (QHCl), and propylthiouracil (PROP) in a sample of 33 subjects (28 female mean age 24 +/- 4). The mean detection threshold (+/-standard error) for caffeine, QHCl, and PROP was 1.2 +/- 0.12, 0.0083 +/- 0.001, and 0.088 +/- 0.07 mM, respectively. Pearson product-moment analysis revealed no significant correl...

The objective of this work was to determine the influence some analytical parameters in craft and industrial beers characterization search for possible correlations between these by use chemometrics. For purpose, levels color bitterness were quantified spectrophotometry concentrations acetaldehyde, ethyl acetate, methanol, ethanol, propanol, iso-butanol iso-amyl alcohol gas chromatography with ...

The purpose of this study was to evaluate the sensory property and shelf life processed mpedli beer using aqueous leaves extract Vernonia amygdalina (VA) heat treatment. white sorghum made at laboratory scale home-made procedure (Control). Following filtration, blended with an leaf (1/10, v/v) VA (BUB). Pasteurization (60 °C/30 min) performed on a portion sample (BPB). parameters three samples ...