Search results for " Taste"

Novel scaffold of natural compound eliciting sweet taste revealed by machine learning

2020

Abstract Sugar replacement is still an active issue in the food industry. The use of structure-taste relationships remains one of the most rational strategy to expand the chemical space associated to sweet taste. A new machine learning model has been setup based on an update of the SweetenersDB and on open-source molecular features. It has been implemented on a freely accessible webserver. Cellular functional assays show that the sweet taste receptor is activated in vitro by a new scaffold of natural compounds identified by the in silico protocol. The newly identified sweetener belongs to the lignan chemical family and opens a new chemical space to explore.

EVALUATION OF FRUIT QUALITY IN LOQUAT USING BOTH CHEMICAL AND SENSORY ANALYSES

2011

The use of scientific methodologies on fruit quality perception by using both instrumental and sensory analyses has been affirmed and tested on many fruit tree species. Loquat is still little known from a sensory analysis point of view. The aim of this work is to evaluate fruit quality characteristics of some loquat cultivars using both physico-chemical and sensory analyses. The trial was conducted in Palermo, Sicily on 4 cultivars: ‘Bianco Dolce’, ‘BRT20’, ‘Peluche’ and ‘Nespolone di Trabia’. Fruits were analyzed for weight, transversal and longitudinal diameter, soluble solid content, titratable acidity, peel colour and sensory profile by a trained panel. The sensory attributes were corre…

Fruit quality of Sicilian, commercially affirmed, and newly selected apple varieties: potential resources for genetic improvement and specialty marke…

2012

Several apple varieties are constantly selected for improved quality traits and introduced for cultivation and marketing in addition to a few traditional and affirmed varieties. Recently, specific fruit quality traits like enhanced flavor, crispness and juiciness have been particularly requested by consumers and are gradually replacing more conventional characteristics like fruit size, peel color and sweetness in the breeding programs. Furthermore, some of the newly selected varieties exhibit a relatively low level of plasticity, posing serious problems of adaptation when cultivation is proposed in a wide range of environments. In this most recent perspective, some of the old varieties or l…

L'uso congiunto dell'analisi strumentale e sensoriale per la valutazione di pesche, nettarine e albicocche

2009

Profilo sensoriale di frutti di mango (Mangifera indica L.) coltivati in Sicilia.

2012

Bitter taste genetics and food preference in italian population

2010

Objective: To investigate the possible role of the polymorphic bitter taste gene, TAS2R38, known to be involved in the perception of the bitter synthetic chemical phenylthiocarbamide (PTC), in influencing food preference and body mass index(BMI). Methods: up to now more than 1500 university students (17-25 years old) at Catania, Cosenza, Rome, Palermo, Pisa, Parma, Chieti, Trento University have been enrolled in the study. DNA was extracted from saliva, and genotyped by TaqMan assay for the most frequent polymorphism (PAV/AVI) of TAS2R38 gene. A possible association between genotype and food preference was assessed by administering a detailed questionnaire for food preferences and life styl…

Torre del Greco, villa marittima in contrada Sora: 65. Statua di Satiro

2019

Si presenta il più noto reperto scultoreso dalla Villa di Contrada Sora a Torre del Greco, sondata per cunicoli dall'allora principe ereditario della dinastia borbonica, al cui seguito il reperto giunse a Palermo all'epoca della fuga della famiglia reale per l'avanzata francese. Il Satiro, una delle migliori repliche del celeberrimo Satiro Versante di Prassitele, consente di individuare alcune specificità della rielaborazione copistica rispondenti al gusto del facoltoso committente della costa vesuviana.

Elogio del Jommelli

2022

Saverio Mattei (1742-1795) had a multifaceted personality. Born in Calabria but educated in Naples, he devoted himself to law and held important administrative positions. At the same time, he cultivated numerous cultural interests with inexhaustible enthusiasm: he was a translator of biblical psalms, a theorist of classical and modern dramaturgy, an author and reviser of librettos, a correspondent of Pietro Metastasio and the founder of the music library of the Conservatorio della Pietà de’ Turchini. His "Elogio del Jommelli o sia Il progresso della poesia e della musica teatrale" was printed for the first time in 1784 and published again one year later with a few but interesting variants. …

Creation of a food taste database using an in-home "taste" profile method

2014

International audience; The purpose of this study was to create a food 'taste' database using an innovative in-home profile method. The five basic tastes and fat sensation were studied. The proposed method consisted in an intensive training in laboratory (55 h, 5 months) immediately followed by an in-home measurements phase (8 months) during which 12 trained panelists had to evaluate the five tastes and fat sensation of the foods they typically consumed. The rating scales were inspired by scales used in the Spectrum (TM) method. During the in-home measurement phase, ratings were reported thanks to a web-based tool and each month the panelists returned to the laboratory for a 2-h retraining …

Evolution of the taste of a bitter camembert cheese during ripening : characterization of a matrix effect

2001

The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese among several products obtained by different processes supposed to enhance this taste defect. Second, the evolution of cheese taste during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a reconstituted cheese. These omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect d…