Influences of shear rate (surface extension), airflow, in-mouth headspace volume, synthetic saliva and human epithelial cells (modelling mucosa) on the initial dynamic flavour release from liquids were analysed. Simulating physiological mouth parameters, initial dynamic flavour release experiments over a time period of 30 s were carried out using a proven mouth model apparatus. Flavour compound...

We suggested that food preference depends on the interplay between flavour and post-ingestive effects, and we predicted that protein-restricted lambs would acquire preferences for foods paired with supplemental sources of N, including urea (Expts 1 and 2), casein (Expt 3), and gluten (Expt 4). In each experiment, twenty lambs, in two groups of ten, were conditioned as follows: on odd-numbered d...

The amount of food eaten during a meal is determined by both internal physiological events and factors in the environment such as the availability, cost and presentation of food as well as the time of day and the social situation (Pliner, 1978; Rodin, 1980). It is the purpose of this paper to consider the ways in which the different sensory aspects of food presentation such as flavour, appearan...

Medium-chain volatile flavour esters are important molecules since they have extensive applications in food, fragrance, cosmetic, paint and coating industries, which determine different characteristics of aroma or taste in commercial products. Biosynthesis of these compounds by alcoholysis is catalyzed by acyl-CoA:ethanol O-acyltransferases Eht1 or Eeb1 in Saccharomyces cerevisiae. In this stud...

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...

Beverage companies sometimes receive reports that cloudy fruit juices have developed a “metallic flavour” when they are exposed to light, which results in consumer complaints. These degradations have been shown to be caused by photooxidation, in which singlet oxygen played an essential role. In the present study, aqueous antioxidants, such as crocin, crocetin, and norbixin, have been investigat...

Conclusions Although it has been possible to identify the causes of some off-flavours in dairy products by use of gas chromatography and mass spectrometry, the components responsible for the characteristic flavours of the most important dairy products have still to be identified. The flavour of Cheddar cheese presents a particularly intriguing problem and the original hopes of attributing this ...

Storage and preservation of food products is posing a great challenge to processing industry. In majority cases, the shelf life foods being compromised by borne pathogens packing material used for storage food. Hence, there need find alternate strategies overcome existing technologies possible solution combat menace pathogens. The recent surge in technological innovations has revolutionized app...