“…In the present study, the effect of sugar replacement and enrichment with cinnamon extract (CE) on the physicochemical, functional, and organoleptic properties of sweetened condensed milk (SCM) and the production of flavored functional dairy dessert was investigated. …”
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“…Together, these three units are combined into the Salair-Kuznetsk Region. The datasets are: 1. Moss occurrences in the Kuznetsk upland. …”
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“…Wine flavor undergoes major changes during bottle aging and can be influenced by the type of closure. …”
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“…Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). …”
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“…Olives from the Sigoise, Verdale, and Sevillana cultivars were elaborated as Spanish-style table olives by four Algerian factories, and the quality and food safety of the industrial table olives have been studied by the analysis of physicochemical and microbiological parameters. …”
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“…Pet foods can also be prepared to be more appealing to pet owners if the chosen aromas and flavors are commonly associated with human food. With increasing demand, developing flavor enhancers to meet the needs of both pets and owners is becoming increasingly important. …”
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“…Even if all of the odor sensitivity groups perceived the more intensely flavored samples as the C1 and C4 chocolate puddings, the high-sensitivity group scored the global flavor of all of the samples as more intense than the low-sensitivity group. …”
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“…It has been demonstrated that propylene glycol (PG), vegetable glycerin (VG), and flavoring chemicals can thermally degrade to form carbonyls during vaping, but less is known about carbonyl emissions produced by transformation of flavoring chemicals and the interactive effects among e-liquid constituents. …”
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“…Sterilization plays an important role in extending the shelf-life of apple juice; however, it also affects the nutritional and flavor profile of the juice. This study was initiated to evaluate the effects of several common sterilization methods (conventional pasteurization, microwave sterilization, ultrasonic sterilization, and ultra-high-pressure sterilization) on some important quality parameters of apple juice. …”
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“…Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparing it to monocultures and cocultures of two yeasts (Brettanomyces bruxellensis and Hanseniaspora valbyensis) and an acetic acid bacterium (Acetobacter indonesiensis), interaction effects were investigated during the two phases of production. 32 volatile compounds identified and quantified by Headspace-Solid Phase-MicroExtraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) were classified according to their origin from tea or microorganisms. …”
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“…Sauce-flavored Daqu exhibits different colors after being stacked and fermented at high temperatures. …”
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“…Systematic toxicity tests are often waived for the synthetic flavors as they are added in a very small amount in foods. …”
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“…Flavorings are widely used in food and beverage industries and spray drying is the most cost-effective encapsulation technique to deliver stable products. …”
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“…The effects of coating on fish fillets were evaluated by detecting the physical properties, microstructure, microbial properties, volatile flavor and taste flavor of fish. In the same coating method, fish fillets stored at 4 °C showed better effect than that at 25 °C on maintain water content, color and texture, however, fish fillets stored at 25 °C were closer to fresh fish in volatile flavor and taste flavor than that at 4 °C; whatever the storage temperature, coating could slow down the growth of fish microorganisms, maintain water content, color, texture, volatile flavor and taste flavor of fish fillets; GGC exhibited better effect on maintain flavor quality than GC.…”
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“…The sensory evaluation showed that the beverage made with low mineral water and flavored with a mixture of hop with tea was preferred.…”
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“…Instant flavor peanut powder is a nutritional additive that can be added to foods to impart nutritional value and functional properties. …”
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“…Conventional pear–kiwifruit wine has a bland flavor and sour taste, because of excessive l-malic acid content and, consequently, little consumer appeal. …”
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“…The elaborate ornamental plumage displayed by birds has largely been attributed to sexual selection, whereby the greater success of ornamented males in attaining mates drives a rapid elaboration of those ornaments. …”
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