The present review aims to synthesize our present knowledge about the mechanisms
implied in the biosynthesis of volatile compounds in the ripe tomato fruit, which have a key …

Hops are a key ingredient to add bitterness, aroma and flavour to beer, one of the most
consumed beverages worldwide. Essential oils from different hop varieties are characterised …

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information
behind tasting, including insights on physiological, psychological and physicochemical …

This study aims to present retronasal aroma perception and oral aroma release of Baijiu by
progressive profiling and intra-oral solid-phase microextraction (SPME) combined with …

Fermentation is a method of food preservation that has been used for centuries. Lactic acid
fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour …

Food flavour is important in appetite control. The effects of aroma and taste, independently
or in combination, on appetite sensation and subsequent food intake, were studied. Twenty …

Food flavor, appearance, and texture are the sensory properties that influence food
acceptance, and among these, flavor is usually the decisive factor for the choice of a …

Background: Exposure to palatable food odors influences appetite responses, either
promoting or inhibiting food intake. Possibly, food odors are appetizing after a short …

Aspiration is common in adults with neurogenic dysphagia and pharyngeal delay. This can
lead to dehydration, malnutrition, and aspiration pneumonia. Diet modifications aimed at …

Abstract The ''after-odor” is essential to the quality and consumer preference of Baijiu. An
intra-oral solid-phase microextraction (SPME) combined with comprehensive two …