Sugar, organic acid, and carotenoid are the most important indicators of fruit taste and nutritional and organoleptic quality. These components were studied on fruit pulp of the cybrid between Willow leaf mandarin ( Citrus deliciosa Ten.) and Eureka lemon [ Citrus limon (L.) Burm.] and the two parents. The cybrid possessed nuclear and chloroplast genomes of Eureka lemon plus mitochondria from W...

Curry leaves are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion. The present study was carried out to analyze the chemical composition of dehydrated curry leaves and to prepare different products by the incorporation of these leaves. Organoleptic and nutritive values of the prepared products ...

Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ...

A time vs. volatile decomposition studY was made on commercially available soYbean oil aaed d • '" un er normal laboratory room conditions. Samples were taken at weekly intervals for peroxide v.alue (PV) determinations, organoleptic evaluatIOns and volatile analyses. Volatiles, stripped from the oil samples in an all-glass system devoid of connecting joints, were collected and sealed in attache...

Nowadays rising consumer concern on the safety of synthetic chemical food preservatives is a reason for finding natural new antimicrobial agents, especially among the components of medicinal plants such as Essential Oils (EOs). However, most EOs are sensitive to oxygen, light, and temperature and can be easily degraded. Some EOs have strong taste, flavor, and affect the organoleptic charact...

Cultivar segregation according to the sensory perception of their organoleptic characteristics was attempted by using trained panel data evaluated by principal component analysis of four sources per cultivar of 23 peach and 26 nectarine cultivars as a part of our program to d a p c p o 9 a ( n t b t p ©

Keyphrases D Pharmaceutical salts-general pharmacy, physicochemical properties, bioavailability, pharmaceutical properties, toxicology, review J:J Salts, pharmaceutical-general pharmacy, physicochemical properties, bioavailability, pharmaceutical properties, toxicology, review J:J Physicochemical properties-dissolution, solubility, stability, and organoleptic properties of pharmaceutical salts,...