Delayed Harvest Reduces Postharvest Quality and Storability of Southern Highbush cv. Meadowlark and Rabbiteye Blueberry cv. Brightwell by Amit Godara, Zilfina Rubio Ames, Angelos Deltsidis

“…Berry quality, including texture, flavor, and antioxidant properties, influence consumer preferences and marketability. …”
Get full text

Acceptance of low-sodium diet and nutritional status by hospitalized patients in the Public Hospital of Goiania by Andréa Valéria Dacal Mattos Casado, Larissa Silva Barbosa

“…However, it has been suggested that new techniques be tested and adapted to hospital food by using spices and salts of herbs, which enhance the flavor and improve the palatability of diets.…”
Get full text

Karakteristik sosis berbahan dasar jamur tiram putih (Pleurotus ostreatus) dan tahu serta penambahan tepung kacang merah (Phaseolus vulgaris L.) dan susu skim by Merkuria Karyantina, Ginza Desy Pramesti, Yustina Wuri Wulandari

“…Organoleptic analysis was color 4.09 (dark), flavor of mushroom 3.41 (quite felt), flavor of tofu 2.25 (less felt), savory taste 3.94 (tasty), chewy 3.29 (quite) and overall, 3.33 (preferred)…”
Get full text

Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties by Mian Shamas Murtaza, Sanabil Yaqoob, Bismillah Mubeen, Aysha Sameen, Mian Anjum Murtaza, Abdur Rehman, Tawfiq Alsulami, Sameh A. Korma, Ibrahim Khalifa, Yong Kun Ma

“…The analyses conducted using GC–MS and E-nose indicated the generation of highly volatile flavor compounds through fermentation. The sensory evaluation results show an increase in liking following fermentation and TFUT-assisted fermentation, which is attributed to the production of flavor compounds. …”
Get full text

Generic symmetry analysis of charmonium decay by X.H. Mo

“…For charmonium's decaying to the final states involving merely light quarks, in light of SU(3) flavor symmetry, a systematic parametrization scheme is established, which involving binary decays, ternary decays and radiative decays.…”
Get full text

Age-related and Individual Variation in Male Piezodorus hybneri (Heteroptera: Pentatomidae) Pheromones by Nobuyuki Endo, Tetsuya Yasuda, Takashi Wada, Shin-etsu Muto, Rikiya Sasaki

Get full text

Protein Quality of African Locust Bean—A High-Value Gathered Tree Food Contributing Protein and Palatability to Plant-Based Diets by Eliot T. Masters, Bokary Allaye Kelly

“…The results underline the nutritional significance of African locust bean as a source of dietary protein and of a depth of flavor providing enhanced palatability to plant-based diets. …”
Get full text

Identification and characterization of a novel tetrapeptide from enzymatic hydrolysates of Baijiu byproduct by Qiang Wu, Changqing Zhong, Guirong Zeng, Xu Zhang, Liping Xiang, Chang Wan, Yougui Yu

“…In order to prepare angiotensin I-converting enzyme (ACE) inhibitory peptides, distilled spent grains of Chinese strong-flavor Baijiu were hydrolyzed by alcalase followed by papain under optimized conditions. …”
Get full text

The effect of different cooking techniques on some sensory properties of pheasant meats by Yılmaz Seçim, Serdar Güler, Zahit Kutalmış Kaya, Yusuf Biçer, Emre Arslan, Kemal Kırıkçı

“…In sensory analysis, general appearance, smell, flavor, texture and general taste criteria were used.…”
Get full text

Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times by Isnaini Cahyuning, Nurdiana Risma Safita, Hardiningtyas Safrina Dyah, Kunicki Anya, Corcoran Ashley, Ramadhan Wahyu

“…This study was designed to assess the impact of fermentation duration and various types of sugars on the sensory attributes of Seaweed Kombucha, alongside the physicochemical properties and flavor profile associated with the optimal sugar type and a fermentation duration. …”
Get full text

Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage by Zhenlin Zhang, Zhichao Yin, Yanhong Wang, Xingtang Fang, Xi Chen, Chunlei Zhang, Qingqing Xue, Weiwei Cheng, Meihua Hu, Yixuan Zhu, Yin Yao

“…Excellent flavor, color, and stability of the sweet potato beverage were obtained, with a total sugar content of 15.88 mg/mL and a final pH of 2.65.…”
Get full text

Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6 by Haiyan Yu, Shiqi Wu, Qiaowei Li, Chen Chen, Qian Chen, Huaixiang Tian

“…Under semi-open brewing conditions, traditional Huangjiu often suffers from unstable flavor quality, including occasional delayed bitterness. …”
Get full text

Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu by Bin Lin, Jie Tang, Qun Li, Liping Zhu, Wei Jiang, Hanbing Ke, Zhang Wen, Huaichen Liu, Shengzhi Yang, Qiang Yang, Shenxi Chen, Peijie Han

“…Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. …”
Get full text

Sabal palmetto: Sabal or Cabbage Palm by Timothy K. Broschat

“…The name “cabbage palm” comes from its edible immature leaves, or “heart,” which has a cabbage-like flavor. This 5-page fact sheet was written by T. K. …”
Get full text

Sabal palmetto: Sabal or Cabbage Palm by Timothy K. Broschat

“…The name “cabbage palm” comes from its edible immature leaves, or “heart,” which has a cabbage-like flavor. This 5-page fact sheet was written by T. K. …”
Get full text

Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus... by Miftakhur Rohmah, Bernatal Saragih, Nur Amaliah, Rimbawan Apriadi, Anton Rahmadi

“…The potential of mandai cempedak (Artocarpus champeden) powder to be mixed with other abundant raw materials such as oyster mushroom (Pleurotus ostreatus) as a flavoring ingredient is an exciting thing to study as a unique flavor source for the archipelago. …”
Get full text

Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae by Ana Flores-García, Rubén Márquez-Meléndez, Erika Salas, Guillermo Ayala-Soto, Iván Salmerón, León Hernández-Ochoa

“…An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.…”
Get full text

Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus by Youyou Li, Shui Jiang, Yiwen Zhu, Wenzheng Shi, Yin Zhang, Yuan Liu

“…The results showed that HAD and HARFD could promote the flavor of T. obscurus by producing higher equivalent umami concentration (EUC) values, which were about two times of MVD group, and more pronounced pleasant odor according to sensory analysis. …”
Get full text

Response and assembly of abundant and rare taxa in Zaopei under different combination patterns of Daqu and pit mud: from microbial ecology to Baijiu brewing microecosystem by Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang

“…The quality and aroma of strong-flavor Baijiu are mainly dependent on Daqu, pit mud (PM), and the interaction of both. …”
Get full text

Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee by Chong LU, Xinxin YU, Faguang HU, Xingfei FU, Yuhong ZHAO, Wenjiang DONG

“…Anaerobic fermentation significantly enhanced the flavor characteristics of hazelnut, almond, and floral notes. …”
Get full text