Search results for "FLAVOR"
showing 10 items of 360 documents
Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production
2021
The potential of yeasts isolated from traditional chichas as starter cultures, either for controlled production of the native beverage or for industrial beer production, has been investigated. Three S. cerevisiae strains and one T. delbrueckii strain isolated from four different Ecuadorian chichas were compared to ale and lager beer strains with respect to fermentation performance, sugar utilisation, phenolic off-flavour production, flocculation and growth at low temperature. Fermentations were performed in 15 °P all-malt wort and in a model chicha substrate at 12 °C and 20 °C. Tall-tube fermentations (1.5 L) were also performed with both substrates to assess yeast performance and beer qual…
Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans
2011
Source : 13th Weurman Flavour Research Symposium - Zaragoza, Spain - September 27th – 30th, 201; International audience; The release and perception of flavour compounds is an important factor for the acceptance of a food product. It is a complex echanism that depends not only on the food’s chemical composition and structure, but also on in-mouth mechanisms involved in its breakdown. To date, most of the studies have been focused on hard or semi-hard product such as cheese for instance (1, 2). Among the works published on dairy product, fat spreads were not considered while they represent an important market. However these products are particularly interesting by their structure and composit…
Inter-individual variability in aroma release during sweet mint consumption
2011
Inter-individual variations of in vivo aroma release kinetics have been observed widely in the literature. However, the corresponding causes are yet to be clearly identified. For this purpose, 68 subjects in whom salivary flow rates (at rest and Parafilm™-stimulated) had been determined were recruited for the study. The release of menthone was measured using atmospheric pressure ionisation–mass spectrometry during the consumption of a sweet mint tablet. The subjects complied with an imposed protocol of oral movements. Inter-individual variability was investigated through a qualitative analysis of the oral movements inducing menthone release, and through quantitative analysis. Swallowing eve…
In-mouth mechanisms leading to flavor release and perception.
2011
Review; International audience; During eating, foods are submitted to two main oral processeschewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiol…
Search forD0−D¯0mixing using doubly flavor tagged semileptonic decay modes
2007
We have searched for D0-D0 mixing in D*+→π+D0 decays with D0→K(*)eν in a sample of e+e-→cc events produced near 10.58 GeV. The charge of the slow pion from charged D* decay tags the charm flavor at production, and it is required to be consistent with the flavor of a fully reconstructed second charm decay in the same event. We observe 3 mixed candidates compared to 2.85 background events expected from simulation. We ascribe a 50% systematic uncertainty to this expected background rate. We find a central value for the mixing rate of 0.4×10-4. Using a frequentist method, we set corresponding 68% and 90% confidence intervals at (-5.6,7.4)×10-4 and (-13,12)×10-4, respectively. © 2007 The America…
Measurement of the Branching Fraction For the Semileptonic Decay D0(+)→π−(0)μ+νμ and Test of Lepton Flavor Universality
2018
Using a data sample corresponding to an integrated luminosity of 2.93 fb(-1) taken at a center-of-mass energy of 3.773 GeV with the BESIII detector operated at the BEPCII collider, we perform an analysis of the semileptonic decays D0(+) -> pi(-(0))mu(+)nu(mu ). The branching fractions of D-0 -> pi(-)mu(+)nu(mu), and D+ -> pi(0)mu(+)nu(mu ) are measured to be (0.272 +/- 0.008(start) +/- 0.006(syst))% and (0.350 +/- 0.011(star) +/- 0.010(syst))%, respectively, where the former is of much improved precision compared to previous results and the latter is determined for the first time. Using these results along with previous BESIII measurements of D0(+) -> pi(-(0))e(+)nu(e), we calculate the bra…
CHEMICAL AND SENSORY CHARACTERISTICS OF FIVE LOQUAT CULTIVARS
2015
Fruit quality can be evaluated by combining chemical-physical and sensory analyses. In this trial, both instrumental and sensory analyses were carried out on fruit of 5 loquat cultivars (âNespolone di Trabiaâ, âSanfilipparaâ, âVirticchiaraâ, âMarcenA²â and âGolden Nuggetâ), with the aim of assessing their commercial quality. Fruit weight, transversal and longitudinal diameter, total soluble solid content (TSS), and titratable acidity (TA) were measured. In addition, a sensory profile of each cultivar was defined by a trained panel, which generated 16 attributes. The highest fruit weight was found in âGolden Nuggetâ and âSanfilipparaâ; the latter exhibited also th…
Fruit quality of two apricot cultivars
2008
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…