Tenderness, flavour, overall liking and odour are important components of sheepmeat eating quality. Consumer assessment of these attributes has been made for carcasses from the Information Nucleus Flock (INF) of the Cooperative Research Centre for Sheep Industry Innovation. The concentrations of three branched chain fatty acids, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic...

Potatoes may be cooked by several methods such as boiling, baking and frying; they are also used as an ingredient for numerous homemade and mass-produced foods like sticks, chips and other snacks. An important factor affecting consumer preferences of these products is their flavour, which is defined as the combined perception of aroma, taste and mouthfeel sensations. Flavour, and in particular ...

abstract: the essential oil of plant material is the fraction isolated by means of several methods such as liquid carbon dioxide, microwaves and low or high pressure distillation employing boiling water or hot steam and is chemically defined as terpenoids namely monoterpene and the oxygenated form. since these compounds might be employed as flavour contributors due to their chemical nature, it ...

A method for the analysis of several volatiles compounds responsible for orange juice flavour (ethyl butanoate, limonene, linalool, alpha-pinene, geranial, neral and alpha-terpineol) has been developed. The isolation of this compounds was carried out by pervaporation (PV) followed by on-line gas chromatography-mass spectrometry (GC-MS). The coupling PV-GC-MS has been successfully applied to fre...

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...

The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. The growth of each wine yeast species is characterized by a specific metabolic activity, which determines concentrations of flavour compounds in the final wine. However, it must be underlined that, within each species, significant strain variability has been recorded. ...

New yeast strains, or blends of yeast strains, were developed that either: minimised wine faults such as hydrogen sulfide or volatile acidity production; enhanced a target flavour profile, for example through optimised release of tropical aroma compounds; or generated a distinctive flavour profile that might be considered more complex. Several of these yeasts or yeast blends were made widely av...

Colour, taste and flavour are among the most important factors in accepting food products on market. Furan derivatives, beside other flavour compounds, are important for the aroma of thermic processed food. This study presents the results of the separation, identification and quantification of some furan derivatives generated in the glucose-lysine model system. The volatile compounds, extracted...

Eight commercial beers (3 lager beers, 2 dark ales and 3 high-alcoholic ales) were aged for one year under normal storage conditions, and the changes with time of flavour profile and the concentration of 15 volatile compounds were monitored. The compounds were chosen as markers to evaluate the importance of different reactions in the aging process of each beer type. The development of typical a...