Relevant bibliographies by topics / Aroma perception

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Aroma perception'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Aroma perception"

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Tomasino, Elizabeth, та Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, № 5 (2021): 1288. http://dx.doi.org/10.3390/molecules26051288.

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Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrix
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Iobbi, Angelica, and Elizabeth Tomasino. "Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon." Beverages 7, no. 3 (2021): 46. http://dx.doi.org/10.3390/beverages7030046.

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Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the P
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Petronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, and Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines." Molecules 25, no. 2 (2020): 272. http://dx.doi.org/10.3390/molecules25020272.

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Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction
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Negoias, Simona, Ronald Visschers, Alexandra Boelrijk, and Thomas Hummel. "New ways to understand aroma perception." Food Chemistry 108, no. 4 (2008): 1247–54. http://dx.doi.org/10.1016/j.foodchem.2007.08.030.

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Gaspar, João M., Ana I. Freitas, Qianzhu Zhao, João M. Leça, Vanda Pereira, and José C. Marques. "Is Sotolon Relevant to the Aroma of Madeira Wine Blends?" Biomolecules 9, no. 11 (2019): 720. http://dx.doi.org/10.3390/biom9110720.

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Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW blends. First, its odor perception was estimated in MWs according to ASTM E679, testing different 3-year-old (3-yo) commercial blends. The odor relevance of sotolon in the aroma of 3-, 5-, and 10-yo commercial blends (89 MWs) was then appraised by calculating its Odor Activity Value (OAV), after determining its content by RP-HPLC-MS/MS. The sotolo
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Bertelsen, Anne S., Line A. Mielby, Niki Alexi, Derek V. Byrne, and Ulla Kidmose. "Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling." Chemical Senses 45, no. 4 (2020): 293–301. http://dx.doi.org/10.1093/chemse/bjaa012.

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Abstract Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed. Both descriptive sensory analysis and relative to reference scaling were therefore used to screen 5 aromas across 3 sucrose concentrations for their sweetness-enhancing effects in aqueous solutions. In the descriptive analysis, samples with added vanilla, honey, and banana aroma were
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Durán, L., and E. Costell. "Revision: Percepción del gusto. Aspectos fisicoquímicos y psicofísicos / Review: Perception of taste. Physiochemical and psychophysical aspects." Food Science and Technology International 5, no. 4 (1999): 299–309. http://dx.doi.org/10.1177/108201329900500402.

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Flavor is perceived through two human senses simultaneously: the sense of taste, operating in the mouth, mainly in the tongue, and the sense of smell in the nostrils, where aromas are detected. The stimuli responsible for aroma perception are volatile compounds; their nature and properties as well as the mechanisms of perception have been widely studied. This is not the case for the taste stimuli, consisting of non-volatile compounds responsible for the accepted four basic taste sensations: sweet, sour, salty and bitter. The available information on taste perception is almost exclusively dedic
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Bertelsen, Anne Sjoerup, Line Ahm Mielby, Derek Victor Byrne, and Ulla Kidmose. "Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices." Foods 9, no. 4 (2020): 395. http://dx.doi.org/10.3390/foods9040395.

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Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects
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Pittari, Elisabetta, Luigi Moio, and Paola Piombino. "Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights." Applied Sciences 11, no. 3 (2021): 1157. http://dx.doi.org/10.3390/app11031157.

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Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasa
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Vidrih, R., E. Zlatić, and J. Hribar. "Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S58—S61. http://dx.doi.org/10.17221/912-cjfs.

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In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon aroma release and perception. In the present study, we have investigated the influence of starch type on aroma release from starch-aroma systems. The food model system used was composed of an aqueous starch dispersion (1 g dry starch/100 g dispersion) and 10 aroma compounds (ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl pentanoate, methyl hexanoate, ethyl hexanoate, methy
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Dissertations / Theses on the topic "Aroma perception"

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Hollowood, Tracey Ann. "Taste-aroma-matrix interactions determine flavour perception." Thesis, University of Nottingham, 2002. http://eprints.nottingham.ac.uk/10262/.

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A newly recruited sensory panel was trained in magnitude estimation and time intensity sensory techniques. Sensory analysis was combined with instrumental analysis using MS Nose to investigate the relationship between stimulus and perception using simple model food systems. Volatile release data was collected after swallowing aqueous solutions containing a cocktail of aroma compounds. The compounds varied in their persistence during subsequent exhalations dependent on the degree of association with the mucous lining of the throat. The rate of breathing had no effect on the shape or intensity o
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Cook, David J. "The effects of viscosity on flavour perception." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289066.

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Pfeiffer, Johann C. "Crossmodal flavour perception : the impact of taste on aroma." Thesis, University of Nottingham, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.417965.

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Itobe, Takafumi. "Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics." Kyoto University, 2017. http://hdl.handle.net/2433/225319.

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Blissett, Annie. "Oral physiological effects on aroma release and flavour perception in confectionary systems." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.444650.

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Vitorino, Guilherme Gomes Marques Santos. "Effect of wine flavor on the perception of wine taste and preference." Master's thesis, ISA, 2018. http://hdl.handle.net/10400.5/15860.

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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia - UL / Faculdade de Ciências - Universidade do Porto<br>The present work was aimed at the evaluation of the sensory and liking responses induced by dry white wine modified with increasing flavor concentrations. The tasting panel was composed by 34 trained subjects which were characterized according to gender, smoking habits, vinotype, 6-n-propylthiouracil (PROP) status, saliva flow, sodium chloride sensitivity, tartaric acid, tannic acid sensitivity and sweet liking. Tasters scored the intensity elicited by white wine spiked
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Thomsen, Maiken. "Perception de l'arôme du fromage à pâte pressée non cuite." Thesis, Dijon, 2012. http://www.theses.fr/2012DIJOS120.

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La perception de la flaveur des aliments dépend de la perception de plusieurs composés en mélange dans des proportions équilibrées. Interactions perceptives entre différents odorants ainsi que la libération dynamique des odorants par la matrice alimentaire sont les principaux facteurs qui influencent la perception globale. L’objectif de cette thèse de doctorat était d’étudier la perception du mélange d’odorants qui constituent l’arôme du fromage à pâte pressée, en prenant en compte les interactions perceptives et la dynamique de libération des composés par la matrice. Une stratégie, comprenant
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Carreira, Laura Regula Eustáquio. "Influência do odor de alimentos no proteoma salivar: o caso particular do odor do pão." Master's thesis, Universidade de Évora, 2019. http://hdl.handle.net/10174/27215.

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Cheirar um alimento desencadeia emoções e a salivação. Contudo, não se sabe que alterações esse estímulo induz na composição proteica da saliva. Este trabalho tem como objetivo identificar alterações induzidas pelo odor do pão no proteoma salivar, relacionando-as com emoções desencadeadas e avaliando a sua semelhança com a mastigação. As técnicas utilizadas foram: quantificação em proteína total, eletroforese bidimensional, ELISA e determinação de atividade enzimática. Observaram-se aumentos nos níveis de expressão de spots proteicos de α-amilase e cistatinas, com o cheiro, semelhantes às indu
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Bonneau, Adeline. "Étude de l’impact de la matrice d’un fruit sur la libération et la perception des composés d’arôme en condition in vivo : application à la mangue fraîche ou transformée." Thesis, Montpellier, 2016. http://www.theses.fr/2016MONTT117/document.

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La perception rétro-nasale (arôme) lors de la mastication en bouche d’un aliment est un phénomène assez complexe. Les compositions physico-chimique et aromatique du produit, son état physique lors de la mastication en bouche, les interactions et réactions mises en jeu dans la cavité buccale sont autant de paramètres qui peuvent influencer cette perception. Dans le cadre de ce travail la mangue sera utilisée comme fruit modèle. Il s’agira de mieux comprendre l’influence du niveau de déstructuration du produit, de la texture ainsi que de la variabilité inter-individuelle d’un panel d’analyse sen
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Lesme, Hanna. "Impact des modifications de texture obtenues par des assemblages protéiques innovants sur la qualité organoleptique de produits laitiers." Thesis, Nantes, Ecole nationale vétérinaire, 2019. http://www.theses.fr/2019ONIR129F.

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L’utilisation d’additifs pour garantir la texture des produits laitiers est controversée. Leur suppression est une réelle demande sociétale et un enjeu important pour les industriels du secteur notamment dans les produits allégés.La thèse vise à étudier l’influence d’assemblages de protéines laitières, obtenus en conditions contrôlées, sur les qualités organoleptiques, texture et flaveur, de matrices laitières complexes. Pour cela, des protéines sériques natives (PS) et deux types d’assemblages de protéines sériques différant par leur polydispersité, ont été ajoutés dans des yaourts sans matiè
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Books on the topic "Aroma perception"

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Marie, Sue. Perception of aroma from food in the mouth. University of Birmingham, 1986.

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Book chapters on the topic "Aroma perception"

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Seo, Han-Seok. "Chemical Senses and Flavor Perception." In Food Aroma Evolution. CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-3.

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Guichard, Elisabeth. "Interactions between the Food Matrix and Aroma Compounds in Relation to Perception." In Food Aroma Evolution. CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-29.

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Pozo-Bayón, Maria Ángeles, Carolina Muñoz-González, and Adelaida Esteban-Fernández. "Wine Preference and Wine Aroma Perception." In Wine Safety, Consumer Preference, and Human Health. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-24514-0_7.

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Gonda, Itay, Yosef Burger, Arthur A. Schaffer, et al. "Biosynthesis and perception of melon aroma." In Biotechnology in Flavor Production. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118354056.ch11.

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Ghosh, Devdulal, Ashu Gulati, Robin Joshi, Nabarun Bhattacharyya, and Rajib Bandyopadhyay. "Estimation of Aroma Determining Compounds of Kangra Valley Tea by Electronic Nose System." In Perception and Machine Intelligence. Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-27387-2_22.

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Stofberg, Jan. "Legislative and Consumer Perception of Biologically Generated Aroma Chemicals." In ACS Symposium Series. American Chemical Society, 1986. http://dx.doi.org/10.1021/bk-1986-0317.ch001.

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Mei, Jennifer, and Gary Reineccius. "The Influence of Texture on Aroma Release and Perception Related to Dairy Products." In ACS Symposium Series. American Chemical Society, 2007. http://dx.doi.org/10.1021/bk-2007-0971.ch005.

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Salles, C., E. Engel, S. Nicklaus, A. J. Taylor, and J. L. Le Quéré. "Formation, Release, and Perception of Taste and Aroma Compounds from Cheeses as a Function of Matrix Properties." In ACS Symposium Series. American Chemical Society, 2005. http://dx.doi.org/10.1021/bk-2005-0905.ch016.

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Chakraborty, Arijit, Sajal Mitra, Dipankar Das, Debashis De, and Anindya J. Pal. "Forecasting COVID-19 Outbreak in India Using Time Series Dataset: An Ensemble of ARIMA, Abbasov-Mamedova, and Multilayer Perceptron Models." In Advanced Techniques for IoT Applications. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-4435-1_17.

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Fisk, I. D. "Aroma release." In Flavour Development, Analysis and Perception in Food and Beverages. Elsevier, 2015. http://dx.doi.org/10.1016/b978-1-78242-103-0.00006-0.

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Conference papers on the topic "Aroma perception"

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Gierczynski, I., H. Labouré, and E. Guichard. "In vivo aroma release measurements and sensory perception of flavoured milk proteins gels." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060577.

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Souchon, I., A. Saint-Eve, S. Atlan, et al. "Mechanistic approach to explain in-mouth aroma release and perception: case of dairy gels." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060611.

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Nailos, Mary Ann, Dan Stein, Lawrence T. Nielsen, and Anna Iwasinska. "Analysis and Identification of Off-Odor Compounds in Electronic Systems." In ISTFA 2006. ASM International, 2006. http://dx.doi.org/10.31399/asm.cp.istfa2006p0020.

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Abstract The detection and identification of substances that give rise to aromas and off-odors is often a difficult task. Perception of odors is very subjective and odor detection thresholds vary from person to person. The identification of trace levels of compounds responsible for perceived odors is difficult using conventional analytical tools. This paper will focus on a novel method for sampling and analyzing aromatic volatile compounds using an analytical system specifically designed for odor analysis.
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