Search results for "Flavour"

Changes in functional properties of vegetables induced by high pressure treatment

2002

Abstract Ultrahigh-pressure (UHP) hydrostatic exposure in excess of 100 MPa is being used to inactivate micro-organisms as well as to induce texture changes to foods without thermal degradation. The UHP process is said not only to preserve flavour and food product taste but also natural properties of biological products. The influence of high pressure on functional properties of a choice of vegetables was evaluated. The treatments were at pressures around 600 MPa and also in combination with elevated temperatures and in comparison with thermal treatment. Carrots, tomatoes and broccoli were investigated (crushed or liquid extracts). The following characteristics were assessed: content of hea…

Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread

2019

Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; …

AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINE

2009

It is well known that the color of a beverage can influence its flavor. We conducted three experiments to investigate the effect of the ambient room color on flavor, while leaving the color of the beverage unaltered. We chose white wine as the beverage and used several methods to fully explore the potential role of ambient light. First, a group of wine buyers made judgments on flavor and global liking while tasting a Riesling on site at a local winery. Ambient color influenced the subjective value of the wine. Wine tasted better in blue or red environments as compared with green and white. A second group was tested in the laboratory. Ambient color modified the taste, but not the odor of the…

Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin

2011

Abstract The main objective of the study was to investigate influence of geographical location on volatile composition and perceived flavour profile of Sauvignon wines of New Zealand (Marlborough), French (Sancerre; Loire; Saint Bris), and Austrian (Styria) origin. Nineteen New Zealand wine professionals evaluated 18 Sauvignon wines, 6 from each source of origin, by sensory methods that included intensity ratings to experimenter-provided descriptors, typicality ratings, and classification tasks (non-directed and directed sorting). Results demonstrated that wines from the three sources of origin were separated by sensory analyses, with New Zealand wines dominated by perceived green character…

Characterisation of Vernaccia Nera (Vitis vinifera L.) Grapes and Wine

2017

Vernaccia Nera (VN) is a minor Italian red grape cultivar whose oenological properties have not been investigated yet. Traditional winemaking procedures with VN can include grape drying and even triple sequential fermentations, but a rational vinification approach should be based on the grape composition. Since a comprehensive characterisation of the VN grape is still missing, the ripening of VN grapes was monitored by evaluating flavour compounds, proanthocyanidins and anthocyanins. The grapes were used to produce red wine whose chemical composition and sensory properties were assessed. Ripe VN grapes contained high amounts of extractable anthocyanins (0.88 g/kg). The most abundant anthocy…

Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines

2008

Background and Aims: This work studies the effect of winemaking process (carbonic maceration (CM) vs destemming) and the effect of grape variety (100% Tempranillo red grapes vs Tempranillo grapes and Viura white grapes) on sensory and physicochemical characteristics of young red wines from Rioja Alavesa. Methods and Results: Nineteen wines distributed in four groups (the four combinations from the two factors) were collected from 12 wineries. Twenty-four sensory attributes and 15 physicochemical parameters were analysed at four time points through 9 months. Data were analysed by analysis of variance and by canonical variate analysis. CM wines were higher in red berry aroma and flavour, alco…

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

2012

Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory representativity of the extracts was assessed either by direct ga…

Flavour release as a function of time in sugar matrices, in relation to the perception of their sweetness and taste

2002

Although instrumental or sensory analysis of food flavour profiles is often separated from gustatory studies, certain flavours may be classified as sweet, suggesting an interaction between flavour and aroma in sensory perception mechanisms. This paper contains information on the results of studies aimed at establishing dynamics of flavour and sweetness release in the course of their sensory perception during the mastication of sugar confectionery.

Impact des mécanismes moléculaires impliquant la muqueuse orale et les protéines salivaires sur la perception de la flaveur : exemples de l’astringen…

2019

Nosespace of dark chocolates differing in sensory characteristics using PTR-TOF-MS and link to flavour perception through simultaneous Temporal Domin…

2019

International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans using a standard fabrication process allowed classifying them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the volatilome of 206 chocolate samples [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the…