This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, te...

Salted eggs are livestock products that have undergone a salting process to extend shelf life, add flavor, and increase consumer tastes. The fat content in duck is very high, reaching 35-34%, concentrated egg yolks. It could be dangerous if consumed excess; therefore, study was conducted determine the of salted with addition sweet orange juice (Citrus). sinesis L). This used (Citrus L) differen...

The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different active molecules. tasting panel composed 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity tartaric acid, tannic acid sucrose. Additional taste/mouthfeel responsiveness eva...

Growing awareness about harmful side effects of modern medicine has led to interest in Ayurveda at the international level as well as within India. Ayurveda comprises of various types of formulations including fermented forms, namely, arishtas and asavas. Arishtas are regarded as unique and valuable therapeutics due to their efficacy, stability and desirable features. It prepared using decoctio...

Green mature fruits of mango cv. SS-1 (Kala Chaunsa) were immersed for 10 minutes in 2.5, 5.0 or 7.5% calcium chloride (CaCl2.2H2O), calcium sulphate (CaSO4.2H2O) or calcium ammonium nitrate {Ca(NH4NO3)2} solutions. A control was also included in which fruits were dipped in fresh water for 10 minutes. The fruits were ripened at ambient temperature (25 ± 3 C) in boxes lined and covered with news...

The present study aims to understand an ill-defined sensory concept by a long-term memory-based strategy with Spanish winemakers from four wine regions using “green wine” as case study. A total of 77 carried out non-tasting free description task. task yielded terms belonging two main categories including origin-related well terms. Sensory belonged aroma, taste, trigeminal, colour, multimodal an...

Cookies are one of the food products that popular with public. The raw material for making cookies is wheat flour, which still imported from abroad and year by number imports continues to increase. Utilization avocado seed flour will reduce use can also waste avocados. main factor in fulfilling quality a product be assessed based on appearance product, taste nutritional value product. This stud...

Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers' evaluation. Sucrose and glucose were the major sugars in apricot fruit. The contents of all sugars increased rapidly, and the accumulation pattern of sugars converted...

Although consumers often base their purchase decisions on external appearance (e.g., color, size, shape, and freedom from defects), texture, firmness, and aroma, high quality FLAVOR is arguably the most important factor leading to satisfied and repeat customers. However, while much work has been conducted optimizing and improving the shelf life of fresh vegetables on the basis of appearance and...

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 ...