Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect by Xue Zhang, Hui Yang, Na Liu, Jian Sun, Ruijia Yao, Fangzhou Shi, Jiming Li, Wenguang Jiang, Hongying Li, Qingchen Zhang, JunXiang Zhang

“…The richness and coordination of fruit, floral, dried fruit, spice, and green flavors in the wine were key indicators determining the flavor characteristics of wine in winemaking area. …”
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Screening approaches and potential of isolated lactic acid bacteria for improving fermentation of Saccharina latissima by Evangelia Zioga, Susan Løvstad Holdt, Fredrik Gröndahl, Claus Heiner Bang-Berthelsen

“…Although the results regarding proteolytic capacity were not sufficient to prove that the candidates can also provide some flavor generation by the cleavage of proteins, NFICC1746 and NFICC2041 exhibited potential in releasing free alanine, glutamate and asparate as free amino acids. …”
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Improving the Quality Characteristics of Low-Fat Beef Burgers by Adding Different Levels of Rice Bran as a Source of Fibre by Nawar A.A. Al-Ghabawi, Aum El-Bashar H.J. Al-Mossawi

“…Chemical indicators included thiobarbituric acid and sensory characteristics, as well as color, flavor, tenderness, juiciness, and general acceptability. …”
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Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour by Kimia Goharpour, Fakhreddin Salehi, Amir Daraei Garmakhany

“…In general, utilizing of one-day (24 hours) sprouted chickpea flour for the production of falafel is recommended due to the best flavor, the highest overall acceptance score, high content of phenolic compounds, high antioxidant capacity, and low oil absorption.…”
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Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria by José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas, Juan J. Córdoba

“…This study provides valuable information for the artisanal cheese industry, demonstrating that it is possible to use selected protective lactic acid bacteria to assure food safety without compromising traditional flavor and even improving sensorial attributes.…”
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Physicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextri... by Farhad Ahmadi, Hafiz A. R. Suleria, Frank R. Dunshea

“…Clove (<i>Syzygium aromaticum</i>, L.) is a rich source of polyphenols and antioxidants, but its intense flavor, poor solubility, and instability may limit its widespread and efficient use in industrial applications. …”
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Perceived influences of fruit and vegetable consumption among Indian adolescents – A qualitative inquiry by Neha Rathi, Anthony Worsley, Meg Bruening

“…Nine major themes and associated sub-themes emerged, including: (i) Sensory properties (i.e., taste, color, flavor, texture); (ii) Health and immunity; (iii) Allergy; (iv) Home food environment (i.e., influence of mothers, availability and accessibility of fruits and vegetables); (v) Cost; (vi) Food preparation; (vii) Influence of peers; (viii) School food environment; (ix) Proclivity for energy-dense, nutrient-poor foods and beverages. …”
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Taxonomic Identification and Nutritional Analysis of <i>Pterocladiella capillacea</i> in Zhanjiang by Zhengwen Lv, Hongyan Cai, Nenghui Li, Hang Li, Jun Zeng, Kefeng Wu, Luming Deng, Huaqiang Tan, Hua Ye

“…The amino acid composition was also diverse, with essential amino acids comprising 31.58% and flavor-enhancing amino acids constituting 54.85%. …”
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Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis by Paul-Corneliu Boișteanu, Bianca-Georgiana Anchidin, Marius-Mihai Ciobanu

“…The purpose of the study is to determine how changes in sensory qualities (such as taste, texture, and flavor) affect product acceptance among customers. …”
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Gradual Application of Potassium Fertilizer Elevated the Sugar Conversion Mechanism and Yield of Waxy and Sweet Fresh-Eaten Maize in the Semiarid Cold Region by Li Yang, Yu Xin Chi, Yu Feng Wang, Muhammad Zeeshan, Xun Bo Zhou

“…Fresh-eaten maize (Zea mays L.) is favored by consumers for its unique flavor, good health, and medical effects. Heilongjiang province is a semiarid cold region with the annual output of 3.35 billion ears, and the demand for fresh eaten maize is increasing in the region. …”
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Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data by Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

“…Nonetheless, its application is often restricted by a “beany” flavor and poor foaming properties compared to egg white. …”
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Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon... by James Ronald Bayoï, Yonas Vandi, Bruno Yaya Foundikou, Francois-Xavier Etoa

“…Mean contents of polyphenols and flavonoids of 616.4 mg PE/L and 322.5 mg QE/L and an antioxidant capacity of 261.03 mg TE/L have been revealed in the indigenous wine, respectively. …”
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Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review by Xinyan Liu, Xuchun Zhu, Zhaowei Han, Hongzhi Liu

“…Key issues such as fat separation, lipid oxidation, and rancidity can significantly compromise its texture, flavor, and aroma, while also reducing its shelf life. …”
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Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties by Rong Zhang, Chaochen Tang, Bingzhi Jiang, Xueying Mo, Zhangying Wang

“…Sweetpotato with different flesh colors exhibits significant differences in flavor. Nevertheless, research on the identification of the key aromatic compounds in sweetpotato is scarce. …”
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Analyzing the Effect of Organic Manure in Comparison With NPK on Cabbage Growth and Yield. by Ainomugisha, Rabecca

“…In terms of yield, organic manure enriches the soil with organic matter and nutrients over time, producing higher-quality crops with improved flavor and texture. However, its benefits are gradual and may take several growing seasons to manifest. …”
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Wine, grapes, autochthonous grape varieties, foamy and sparkling properties, yeast, descriptors, phenolic substances, organic acids, aroma, taste by Olga N. Sheludko, https://orcid.org/0000-0001-8655-3375, Larisa E. Chemisova, Roman N. Bakhmetov

“…The samples with white grape varieties acquired a more prominent floral-honey flavor whereas those with black grapes acquired hints of hazelnut and honey. …”
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High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing by Junhao Kong, Xiufang Yang, Xiaobo Zuo, Xiaoqin Su, Bing Hu, Xinle Liang

“…Repeated thermal treatment could impair the flavor of instant black tea (IBT) as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process. …”
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Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds by Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, Andrea Buettner

“…Aroma-active volatiles were analyzed applying gas chromatography-mass spectrometry/olfactometry combined with aroma extract dilution analysis and VOC profiles were screened by gas chromatography-ion mobility spectrometry. Overall, flavor dilution (FD) factors of up to 6 561, which refers to the maximum dilution of the distillates at which the odorants could be perceived, were determined, whereas dimethyl trisulphide, 2,3-diethyl-5-methylpyrazine, 3-(methylthio)propanal, 3-isobutyl-2-methoxypyrazine, 3-methylbutanoic acid, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, γ-decalactone, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, acetic acid, and 3-phenylpropanoic acid were among the aroma-active compounds eliciting the highest FD factors in the samples. …”
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Crafting the Organic Mindset Through Attitude: A PLS-SEM Approach by Kalisri L. Aravindan, Aysa Siddika, T. Ramayah, Farheen S. Wani, Sanmugam Annamalah, N. Ilhavenil, Lylia Hamdan Sunita

“…The present study concludes that organic food proponents can strategize through market segmentation, involving producers and marketers sharing information about product quality, ecological benefits, and flavor.   Doi: 10.28991/HEF-2024-05-04-08 Full Text: PDF…”
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Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages by Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang

“…The inoculation of LS starter improved the sensory properties of sausages, especially the flavor attribute. Therefore, S. xylosus SX16 and L. plantarum CMRC6 are promising candidates for inclusion as multi-strain starters in the manufacture of gourmet fermented dry sausage.…”
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