Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15481
Abstract: HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers' perception to select the best roasting temperature… read more here.
Keywords: color; descriptive sensory; consumer; hydrosostainable almonds ... See more keywords
Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28073151
Abstract: The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB,… read more here.
Keywords: ground beef; descriptive sensory; sensory attributes; flavor ... See more keywords
A Lexicon for Descriptive Sensory Evaluation of Blended Tea
Sign Up to like & getrecommendations! Published in 2018 at "Preventive Nutrition and Food Science"
DOI: 10.3746/pnf.2018.23.4.364
Abstract: A lexicon provides standardized vocabulary that facilitates communication among various objects. We developed a lexicon to describe the sensory flavor and aroma characteristics of fermented tea and blended tea. The 37 sensory attributes of blended… read more here.
Keywords: fermented tea; lexicon descriptive; blended tea; descriptive sensory ... See more keywords