Flavors are considered among the most important components of food formulations since
they can predominantly affect the consumer acceptance and satisfaction. However, most …

Perception of flavor is a dynamic process during which the concentration of aroma
molecules at the olfactory epithelium varies with time as they are released progressively …

This work investigated the effect of treatment of soy protein isolate (SPI) with basic amino
acids (BAA)(l-Arginine, l-Histidine, and l-Lysine) at different concentrations prior to spray …

Descriptive sensory analysis, headspace solid-phase microextraction–gas chromatography–
mass spectrometry, gas chromatography–flame ionization detector and multivariate …

Sensory appeal is lost in pureed food compared to non-pureed food. This study aimed to
investigate the differences in the availability of flavor (aroma and taste) compounds, texture …

Due to differences in raw materials and production processes, different spirits exhibit various
flavor even if undergo distillation operation. In this study, sensory analysis could clearly …

Background Blue foods are critical for human nutrition and play an important role in global
food supply. Structure design and flavor regulation of blue food based on the interaction …

The effect of thermal processing on the binding between methional and chelated-soluble
pectin obtained from muskmelon was investigated. Particle size measurements …

The growing interest in reducing sugar and fat in processed foods has led to the use of fibers
with prebiotic potential, such as inulin and xylooligosaccharide (XOS), as substitutes …

Pea (Pisum sativum) protein, as a pulse protein second only to soy protein, has shown
increasing popularity in the plant-based food market. Numerous studies have shown the …