Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3353-1
Abstract: Fourier transform near-infrared spectroscopy (FT-NIR) coupled to chemometric algorithms such as back propagation (BP)-AdaBoost and synergy interval partial least square (Si-PLS) were deployed for the rapid prediction taste quality and taste-related components in black tea.… read more here.
Keywords: taste; taste related; taste quality; quality taste ... See more keywords
Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129953
Abstract: Qingzhuan tea (QZT) with longer aging year is usually believed to have higher quality and commercial value. In this study, a 20 years sequence of aged QZT were subjected to an electronic tongue and liquid chromatography-mass… read more here.
Keywords: storage; quality; age; taste quality ... See more keywords
New evidence for fat as a primary taste quality
Sign Up to like & getrecommendations! Published in 2019 at "Acta Physiologica"
DOI: 10.1111/apha.13246
Abstract: In the current issue of Acta Physiologica, Yasumatsu et al addressed whether oral perception of dietary lipids constitutes a discrete basic taste modality. The sense of taste helps the body discriminate between beneficial versus toxic… read more here.
Keywords: taste; fatty acids; perception; taste quality ... See more keywords
Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non-hulled Triticum species.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.12869
Abstract: Wheat sprouts and wheatgrass represent a sort of fresh vegetable for the ready-to-eat market and are acknowledged for their bioactive compounds content. Besides nutritional properties, sensory quality is a crucial issue for consumers' satisfaction. This… read more here.
Keywords: traits volatile; taste quality; quality traits; triticum species ... See more keywords