Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked dry-cured ham were identified. Chemical groups identified were aldehydes (35.6%), phenols (34.3%...

Wine quality is determined by a complex balance of all the wine aroma components as perceived by sensory evaluation. Although several sensory parameters may playa role in the acceptance and enjoyment of wine, the flavour of wine is possibly the most important factor. F1avour is the result of the interaction between certain chemical compounds in wine and the senses of smell and taste of the cons...

The perception of sweetness and flavour were studied in viscous solutions containing 50 g/l sucrose, 100 p.p.m. iso-amyl acetate and varying concentrations of three hydrocolloid thickeners (guar gum, lambda-carrageenan and hydroxypropylmethyl cellulose). Zero-shear viscosity of the samples ranged from 1 to 5000 mPas. Perception of both sweetness and aroma was suppressed at thickener concentrati...

Tal palm plant is widely known and spread in Indonesia. However, the application of tal especially sap as another product limited. used mustard fermentation carbon source with rice water. The aim this study to find suitable ratio water for best physicochemical properties sensory characteristic fermented mustard. This experiment was using completely randomized design one factor 5 treatment group...

To take advantage of the by-product catfish bone, gelatin is made as a value added fishery industry, because Gelatin using sapa bovine fish bone has same characteristics gelatin. main ingredient in manufacture marshmallows to improve texture and ebilite. The purpose this study was determine panelists' preference for with addition into conduct chemical quality tests (water content ash content) o...

this research studied the addition of hull-less barley and wheat malt flour on the qualitative parameters of semi-voluminous bread (form, softness, porosity, upper and under surface characters, chewing capability, aroma, taste, hardness). a completely randomized design was used with 3 treatments (control, use of malted wheat, use of barley flour) in 4 replications. a sensory evaluation and the ...

Dysphagia is a frequent symptom in Parkinson's disease (PD). Thickening liquids facilitates safe swallowing, however, low treatment compliance major issue, due to patients’ dislike of thickened liquids. Some studies suggest negative impact gum-based thickeners, currently most used clinical practice, on sensory properties compared starch-based thickeners. This has not yet been investigated PD. s...

background:the present study designed to test  effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. methods: defatted soy flour (dsf) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. bread produced with these blends compared with regular taftoon bread and was tested for chemical an...


 This research was aimed to determine the effect of fermentation time on characteristics red guava juice as probiotic drinks and right that produced best product. Fermentation drink used Weissella confusa F213 isolates. a Completely Randomized Design (CRD) with treatment factor, namely 0 hour, 12 hours, 24 36 48 hours. Each repeated 3 times obtain 15 experimental units. The data were anal...


 This study aims to determine the effect comparison of red bean sprouts flour with rice on characteristics snack bar and proper concentration that was able produce best characteristics. The design used in this a completely randomized treatment consist 5 levels, namely: P1 (80%: 20%), P2 (70%: 30%), P3 (60%: 40%), P4 (50%: 50%), P5 (40%: 60%). Each treatments repeated 3 times obtain 15 exp...