Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate effect postharvest on caffeoylquinic acids alkaloids (bioactive compounds) (aroma taste) brewed coffee. Coffee beans Kalosi-Enrekang were processed using three methods (honey, natural, full-washed), roasted at a medium degree, with tubruk brewing techniques. Bioactive comp...

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...

Consumption of honey has increased in recent years. This included trigona as a new market that is developing. research was conducted to (1) identify the consumption patterns for Indonesian honey, and (2) sensory attributes considered ideal by consumers which influence consumer acceptance satisfaction. There were 2 stages activity this study, including online survey 225 respondents testing sampl...

Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk. The addition of extract ginger var. Rubrum serves as ingredient that able to cover the characteristic mayonnaise red palm taste aroma also contains high antioxidants. aim was find best with according SNI. experimental arranged a completely randomized design (CRD) 3 treatments replicated times then continued...

Aromatic substances are among the key determinants of food and beverage quality, owing to their interactions with the senses of smell and taste. These can then determine consumer acceptance or rejection of a product. The aroma of foods is influenced by different compounds, among which sulfur containing compounds are an important group due to their abundance and aromatic impact. Likewise, wine c...

The objective of this study was to determine the sensory acceptance and emotional profile sheep milk kefir sweetened with different sugars (demerara sugar, brown fructose, coconut honey, 100 g/L). Consumers (n = 100) assessed (appearance, aroma, taste, texture, overall impression), expressed their emotions (satisfied, active, loving, calm, comfortable, energetic, happy, healthy, refreshing, dis...

This paper presents a review of cactus-pear juice production. Its technological characteristics are considered, as well as the main difficulties in obtaining high-quality juice. Acidity, pigments, aroma, and other components play an important role in the cactus pear juice processing. Betalain and chlorophyll are present in purple and green cactus pear juices, and heat treatment of the juices af...

In plant tissues, enzymes implicated in the lipoxygenase (LOX) pathway are responsible for the hydroperoxydation of polyunsaturated fatty acids, ultimately leading to the production of small chemical species involved in several physiological processes. During industrial olive oil production, these enzymes are activated upon crushing and grinding of olive fruit tissue, subsequently leading to th...


 This research was conducted to determine the effect of sucrose concentration on characteristics fermented honey pineapple (Ananas comosus (L.) Merr) probiotic drink with Lactobacillus rhamnosus SKG34 and that produced best characteristics. used a Completely Randomized Design (CRD) factors consist 6 levels (0%, 3%, 6%, 9%, 12%, 15%). Each treatment repeated 3 times resulting in 18 experim...