“…To date, the biosynthesis of high-intensity sweetness mogrosides V from mogrol has not been achieved because of inefficient and uncontrollable multi-glycosylation process. …”
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“…Sensory evaluation, E—tongue and E—nose analysis suggested that adding surimi significantly changed the flavor properties of extrudates, with increased sweetness and umami taste, and an appropriate ratio (2:8 or 3:7) could reduce the beany flavor and without an obvious fishy off-flavor.…”
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“…Color, for instance, either by itself or when combined with the soluble solids content (sweetness), can be predicted within as little as 9% and 14% of their expected range of values, respectively. …”
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“…We then generated profiles of several interesting metabolites that are important to fruit quality including pigmentation and sweetness. Integrative analysis of metabolite and digital gene expression profiles helped elucidating molecular mechanisms governing these important quality-related traits during watermelon fruit development. …”
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“…Further, daily intake of alcohol and, frequent consumption of sweets, meat and eggs were associated with overweight/obesity. …”
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“…Compared with conventional fixation treated samples, the ratio of tea polyphenols to free amino acids and ester-catechins to simple-catechins in ERHSF-treated samples was reduced by 11.0% and 3.2%, reducing bitterness and astringency of green tea; amino acids, soluble sugars, and chlorophyll contents were significantly increased, enhancing the freshness, sweetness, and greenness; the color indexes, such as L/L* value of brightness and -a/-a* value of greenness, were also improved, and ERHSF-treated samples had the highest sensory scores. …”
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“…Most primary schoolchildren’s lunchboxes contained sweets, sugar-sweetened beverages, and snacks. A few lunchboxes contained fruits and vegetables. …”
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“…His acute reactions were also triggered by a wide range of foods such as bananas, apples, milk, white potatoes, and processed sweets. A number of mechanisms could be responsible for his increased sensitivity to chemicals following exposure to fluconazole/ketoconazole, including inhibition of P450 and other detoxification enzymes, acetaldehyde buildup, and neurogenic sensitization.…”
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“…On an electronic tongue, wasabi leaves showed compounds associated with sourness and saltiness while the petiole had high content of compounds associated with sweetness and bitterness. This study provides basic data for the utilization of wasabi parts as food materials based on their nutritional, functional, and chemical measure of sensory attributes.…”
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“…In electronic tongue analysis, peanut coffee showed an increased intensity of sweetness and umami taste but decreased bitterness, corresponding to the result of amino acids compositions and caffeine and sugar contents. …”
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“…In addition, the cross-modal interaction between two or more different sensory modalities as an innovative strategy for enhancing sweetness and saltiness perception was described. Finally, the dietary tips for salt and sugar reduction were summarized in order to create a comprehensive guide of dietary advices for healthcare professionals for optimizing the management of patients at increased cardiometabolic risk.…”
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“…Approaches to measuring sweetness (sugar content), acidity (pH), and ethylene gas are emphasized. …”
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“…According to the expert panel, the most important criteria when evaluating the quality of an orange are fruity smell, juiciness, sweetness and acidity. These criteria are related to the freshness and taste of the oranges. …”
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“…Thematic analysis showed that adolescents are not loyal to particular shops but are attracted to outlets with price discounts, those with ‘deli’ counters and sweets. Cost, convenience and choice are key factors influencing preference for food outlets and foods. …”
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“…Therefore, cultivars conventionally used in SFSCs, such as “Guglielmina” and “Regina di Londa”, had the best aroma, sweetness and juiciness compared to LSCPs ones. In contrast, the LSCPs varieties showed interesting values for firmness and crunchiness.…”
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“…Simultaneously, the taste, color, and flow behavior of CM were altered, the sweetness and richness intensity decreased significantly (P < 0.5), and astringency and bitterness were produced. …”
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“…More than half of the respondents in the sample increased their consumption of sweets and snacks during confinement, while the consumption of fresh products decreased. …”
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