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
PB 19 Taste-related responses from the human nucleus accumbens and the hypothalamus obtained by invasive electrophysiology
Sign Up to like & getrecommendations! Published in 2017 at "Clinical Neurophysiology"
DOI: 10.1016/j.clinph.2017.06.075
Abstract: The taste is a fundamental property of food-stuff indicating palatability and safety as well as hedonic value of a food. Animal research as well as human neuroimaging work has suggested multiple brain areas involved in… read more here.
Keywords: taste; hypothalamus; taste related; nucleus accumbens ... See more keywords
Taste-related factors and food neophobia: Are they associated with nutritional status and teenagers' food choices?
Sign Up to like & getrecommendations! Published in 2017 at "Nutrition"
DOI: 10.1016/j.nut.2017.05.006
Abstract: OBJECTIVE The aim of this study was to evaluate the association of taste-related factors (craving for sweets, using food as a reward and pleasure) and food neophobia with nutritional status and food intake among teenagers.… read more here.
Keywords: taste related; food neophobia; food; nutritional status ... See more keywords
NIR Spectrometric Approach for Geographical Origin Identification and Taste Related Compounds Content Prediction of Lushan Yunwu Tea
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11192976
Abstract: Lushan Yunwu Tea is one of a unique Chinese tea series, and total polyphenols (TP), free amino acids (FAA), and polyphenols-to-amino acids ratio models (TP/FAA) represent its most important taste-related indicators. In this work, a… read more here.
Keywords: yunwu tea; spectroscopy; lushan yunwu; taste related ... See more keywords
Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging
Sign Up to like & getrecommendations! Published in 2018 at "Asian-Australasian Journal of Animal Sciences"
DOI: 10.5713/ajas.17.0677
Abstract: Objective This study aimed to observe whether high-pressure processing (HPP) affected aroma development and the degradation rate of umami taste-related ATP breakdown products, specifically inosinic acid in grass-fed beef during vacuum aging. Methods Strip loin… read more here.
Keywords: pressure processing; taste related; related atp; high pressure ... See more keywords