Flavours and fragrances are generally extracted from plants and animals since times immemorial. The structure of flavour compounds from plant sources range from single to complex substances. Their chemical structures are elucidated by the modern sophisticated techniques like mass spectroscopy and NMR that is followed by their chemical synthesis. Flavours are generally used as food additives and...

There is a large body of research demonstrating that macronutrient balancing is a primary driver of foraging in herbivores and omnivores, and more recently, it has been shown to occur in carnivores. However, the extent to which macronutrient selection in carnivores may be influenced by organoleptic properties (e.g. flavour/aroma) remains unknown. Here, we explore the roles of nutritional and he...

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...

Children's vegetable consumption falls below current recommendations, highlighting the need to identify strategies that can successfully promote intake. The current study aimed to investigate the effectiveness of flavour-flavour learning as one such strategy for increasing vegetable intake in preschool children. Children (N = 29) aged 15 to 56 months were recruited through participating nurseri...

Aloe Vera has gained more attention over the last decade due to its reputable, medicinal, and pharmaceutical and food properties. In present research, firstly the different concentrations of pectin and gum acacia were augmented with aloevera gel and the products so prepared were assessed for texture and stickiness. The selected preparation was then supplemented with orange flavour at different ...

OBJECTIVES This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance. METHODS Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) e...

Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products such as Dahi, Lassi, Yogurt, Sour cream, Kefir, and Koumiss amongst others. Starter culture is defined as “an active microbial preparation, deliberately added to initiate desirable change...

A brief and historical overview of research and development in the field of artificial neural network based electronic tongue system is presented. The electronic tongue using artificial neural network approach for taste classification, based on the organizational principals of biological sensory systems, developed rapidly during the last few years . Current achievements of scientific groups wor...

Flavour compounds influence the taste and quality of foods both of which are very important criteria in food selection and consumer acceptance. Pulse legumes such as field peas are increasingly used in foods such as soup mixes, purees, bakery and other processed products (Heng et al., 2004). In some parts of the world, particularly in Western countries, the presence of off-flavours in peas can ...