The aroma and taste of eight different phototrophic microalgae species were investigated compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives. To assess performance, commercial flavoring products used a reference during the sensory evaluation chemical odor-active taste-active profiles those algae. Stronger odor observed Rhodomonas sal...

Abstract This study aims to determine the organoletic and chemical characteristics of freshwater crayfish carapace flour. The treatment was drying in an oven at a temperature 80°C for 24 hours. parameters analyzed were amount yield, organoleptic value proximate value. Based on results study, yield 92.45%. is based percentage consumer acceptance test that likes color 98.25%, taste 95%, aroma 90%...

In order to attenuate the bitter taste and improve the aroma of the summer tieguanyin oolong tea from the Chinese Anxi county, the effects of processing treatment with exogenous laccase and α-galactosidase on tea sensory quality and related compounds were investigated. The solutions of laccase and/or α-galactosidase were sprayed on the tea leaves before the first drying process. The sensory eva...

Diet rich in polyphenols may be important factor in preventing cardiovascular, neoplastic diseases and slowing down the aging processes. Because tea (Camelia sinensis) is most popular beverage containing relatively large amounts of polyphenols, it could be tremendously important source of polyphenolic constituents in human diet. However, there has been no data on the tea extracts use in particu...


 Marshmallows are fluffy, foamy candies that come in a variety of shapes, aromas, flavors, and colors. The aim this study is to determine the impact adding jackfruit puree on marshmallows characteristics, as well amount produces best marshmallows. Complete Randomized Design (CRD) was used analysis, it included 5 levels addition: 0%, 20%, 40%, 60%, 80%. To acquire 15 experimental units, ea...

Mongolian × Versicolor and common pheasants were investigated. Birds were kept in a confined, environmentally controlled facility without outdoor access and fed ad libitum commercial diets for slaughter pheasants. Body weight was determined at the end of 6, 10 and 13 weeks of rearing, and body weight and body measurements were determined in 16-week-old pheasants. At 16 weeks, 20 pheasants were ...

Lamb meatballs are rarely found in the market, because lamb meat has a distinctive aroma. One way to reduce aroma of is use various types flour combination with tapioca flour. The purpose this study was determine quality processed from and given taro as substitute for A completely randomized design (CRD) 5 x 4 used experiment. five treatments were: T0 = no (control); T25=25% 25%; T50 50% flour;...

Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment,...

Ruta graveolens (rue) is a spontaneous plant in the Mediterranean area with a strong aroma and a very intense bitter taste, used in gastronomy and in folk medicine. From the leaves, stems and fruits of rue, we isolated rutin, rutamarin, three furanocoumarins, two quinolinic alkaloids, a dicoumarin and two long chain ketones. Bitter taste and chemesthetic properties have been evaluated by in vit...