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Journal articles on the topic 'Aroma perception'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Gotow, Naomi, Wolfgang Skrandies, Takefumi Kobayashi, and Tatsu Kobayakawa. "Familiarity and Retronasal Aroma Alter Food Perception." Chemosensory Perception 11, no. 2 (2018): 77–94. http://dx.doi.org/10.1007/s12078-018-9244-z.

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12

Baldwin, Elizabeth, Kevin Goodner, and Karen Pritchett. "(45) Effect of the Sugar: Acid Background on Perception of Tomato Aroma." HortScience 40, no. 4 (2005): 1030C—1030. http://dx.doi.org/10.21273/hortsci.40.4.1030c.

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Sugars (sucrose, glucose, fructose, or glucose/fructose in combination) were added to coarsely chopped, deodorized tomato puree, increasing the sugar level of the puree by 2% to 3%. Sugars (equal amounts of glucose and fructose) along with citric acid were also added to another puree, at two different levels, to create a range of sugar: acid ratios (4.88–19.07). This second puree was then spiked with two different levels of aroma volatiles, reported to affect tomato flavor, in order to understand the influence of the sugar: acid background on tomato aroma and taste perception. The tomato puree

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13

Lezaeta, Alvaro, Edmundo Bordeu, Eduardo Agosin, J. Ricardo Pérez-Correa, and Paula Varela. "White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception." Food Research International 108 (June 2018): 595–603. http://dx.doi.org/10.1016/j.foodres.2018.03.044.

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14

Gous, Andries, Valérie Almli, Vinet Coetzee, and Henrietta de Kock. "Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer." Nutrients 11, no. 2 (2019): 464. http://dx.doi.org/10.3390/nu11020464.

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Color, aroma, sweet, and bitter tastes contribute to the sensory perception of grapefruit juice. Consumers differ about liking grapefruit. A reason is the bitter taste that characterize the fruit. The objective was to determine the effect of varying the color (red or yellow), aroma (two levels), bitterness (three levels), and sweetness (three levels) of a grapefruit-like model beverage, on consumers’ liking and perception of its sensory properties. The sensory profiles of thirty-six grapefruit-like beverages, created on the basis of a factorial design, has been described. Consumers rated their

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15

Villarino, Casiana Blanca J., Airisse Rae P. Basinang, Mary Michelle M. Velasquez, Jin Mark DG Pagulayan, Patricia Karol A. Ong, and Ma Concepcion C. Lizada. "Descriptive Aroma Changes in Selected Philippine Virgin Coconut Oil (VCO) during Storage at Elevated Temperatures." Proceedings 70, no. 1 (2020): 111. http://dx.doi.org/10.3390/foods_2020-07736.

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Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality, such as its sensory properties, especially during storage. This study evaluated the effects of elevated temperature storage (i.e., 35 °C, 40 °C, and 45 °C) on the aroma of three differently processed (i.e., fermented, centrifuged, and expeller-pressed) VCO. Stored samples were evaluated by eight (8) trained panelists at various sampling days, based on a Q10 of 2 for hydrolytic rancidity. Freshly prepared fermented and centrifuged VCO samples had predominantly acid and nutty aromas, respect

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16

Itobe, Takafumi, Osamu Nishimura, and Kenji Kumazawa. "Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages." Food Science and Technology Research 21, no. 4 (2015): 607–14. http://dx.doi.org/10.3136/fstr.21.607.

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17

Itobe, Takafumi, and Kenji Kumazawa. "Taste-aroma Interactions in Lemon-flavored Model Beverages: Influence of Sweeteners on Aroma Perception and In Vivo Aroma Release." Food Science and Technology Research 23, no. 1 (2017): 51–56. http://dx.doi.org/10.3136/fstr.23.51.

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18

Jeesan, Shady Afrin, and Han-Seok Seo. "Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice." Foods 9, no. 12 (2020): 1845. http://dx.doi.org/10.3390/foods9121845.

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Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants: yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants used as respective test and filler samples. Using a check-all-that-apply metho

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19

Lytra, Georgia, Sophie Tempere, Shiyu Zhang, Stéphanie Marchand, Gilles De Revel, and Jean-Christophe Barbe. "Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution." OENO One 48, no. 1 (2014): 75. http://dx.doi.org/10.20870/oeno-one.2014.48.1.1660.

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<p style="text-align: justify;"><strong>Aim</strong>: The goal of this study was to evaluate the impact of dimethyl sulfide (DMS) on the fruity aroma of a complex mixture containing 12 red wine esters.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Aromatic reconstitutions were prepared using pure commercial esters and acetates at the average concentrations found in red wines, as well as several concentrations of DMS. The olfactory thresholds of DMS in such matrices were: 1.74 µg/L in dilute alcohol solution, 2.80 µg/L in frui

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20

Lethuaut, Laurent, Koen G. C. Weel, Alexandra E. M. Boelrijk, and Chantal D. Brossard. "Flavor Perception and Aroma Release from Model Dairy Desserts." Journal of Agricultural and Food Chemistry 52, no. 11 (2004): 3478–85. http://dx.doi.org/10.1021/jf035488c.

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21

Ployon, Sarah, Martine Morzel, and Francis Canon. "The role of saliva in aroma release and perception." Food Chemistry 226 (July 2017): 212–20. http://dx.doi.org/10.1016/j.foodchem.2017.01.055.

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22

Schwartz, Mathieu, Francis Canon, Gilles Feron, Fabrice Neiers, and Amparo Gamero. "Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization." Foods 10, no. 9 (2021): 2006. http://dx.doi.org/10.3390/foods10092006.

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Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbi

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23

Leclercq, S., and G. Blancher. "Multimodal Sensory Integration during Sequential Eating--Linking Chewing Activity, Aroma Release, and Aroma Perception over Time." Chemical Senses 37, no. 8 (2012): 689–700. http://dx.doi.org/10.1093/chemse/bjs047.

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24

Gierczynski, Isabelle, Elisabeth Guichard, and Helene Laboure. "Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review." Flavour and Fragrance Journal 26, no. 3 (2011): 141–52. http://dx.doi.org/10.1002/ffj.2036.

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25

Yofananda, Olivia, C. Hanny Wijaya, Hanifah Nuryani Lioe, and Sobir Sobir. "Fried Shallot Quality: Perception and Differentiation." Current Research in Nutrition and Food Science Journal 8, no. 1 (2020): 97–106. http://dx.doi.org/10.12944/crnfsj.8.1.09.

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Sensory attributes and consumers’ perception of commercial fried shallots related to their quality were investigated. Consumers’ perception data were collected by online survey, followed by the randomly selected respondents. The survey results were then confirmed using the descriptive sensory method and hedonic test on five commercial fried shallots. Consumers’ perception of the high quality fried shallot was concluded as follows: the flour uncoated fried shallots, golden brown color, and whole slices-shaped fried shallots which were chosen by 80.4; 84.0; and 64.2% respondents, respectively. T

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26

Emorine, Marion, Chantal Septier, Christophe Martin, et al. "Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans." Molecules 26, no. 5 (2021): 1300. http://dx.doi.org/10.3390/molecules26051300.

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To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton

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27

Yan, Yan, Shuang Chen, Yao Nie, and Yan Xu. "Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu." Foods 10, no. 2 (2021): 441. http://dx.doi.org/10.3390/foods10020441.

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Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine were the three most concentrated pyrazines. The highest odor activity value (OAV) was determined for 2-ethyl-3,5-dimethylpyrazine. Quantitative analysis combined with descriptive sensory analysis revealed that sub-threshold pyrazines (2,3-dimethylpyrazin

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28

BROSSARD, CHANTAL, FLORENCE ROUSSEAU, GENEVIÈVE LLAMAS, and JEAN-PIERRE DUMONT. "ODOR PERCEPTION OVER LIQUID EMULSIONS CONTAINING SINGLE AROMA COMPOUNDS: EFFECTS OF AROMA CONCENTRATION AND OIL VOLUME FRACTION." Journal of Sensory Studies 17, no. 6 (2002): 511–25. http://dx.doi.org/10.1111/j.1745-459x.2002.tb00362.x.

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29

Kant, Avinash, Robert S. T. Linforth, Joanne Hort та Andrew J. Taylor. "Effect of β-Cyclodextrin on Aroma Release and Flavor Perception". Journal of Agricultural and Food Chemistry 52, № 7 (2004): 2028–35. http://dx.doi.org/10.1021/jf0307088.

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30

MIALON, VALÉRIE S., and SUSAN E. EBELER. "TIME-INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION." Journal of Sensory Studies 12, no. 4 (1997): 303–16. http://dx.doi.org/10.1111/j.1745-459x.1997.tb00069.x.

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31

Piccone, Pierpaolo, Simon L. Rastelli, and Paola Pittia. "Aroma release and sensory perception of fruit candies model systems." Procedia Food Science 1 (2011): 1509–15. http://dx.doi.org/10.1016/j.profoo.2011.09.223.

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32

Chitarrini, Giulia, Nikola Dordevic, Walter Guerra, Peter Robatscher, and Lidia Lozano. "Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis." Molecules 25, no. 13 (2020): 3007. http://dx.doi.org/10.3390/molecules25133007.

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The aromatic profile of apples constitutes important information for the characterization and description of local products. Apple flavor is determined by perception in mouth and aroma; while the first is mainly defined by sugars and organic acids, aroma is a complex mixture of many volatile organic compounds (VOCs) whose composition is often specific to the variety. Headspace-solid phase microextraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) allows for the detection of detailed information of volatile constituents. In this study, eleven apple varieties (Braeburn, Fu

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33

Iryna Ushchapovska. "MULTIMODAL FEATURES OF DESCRIPTIVE TEXTS: CASE STUDY OF COFFEE BRANDS." World Science 3, no. 1(53) (2020): 23–26. http://dx.doi.org/10.31435/rsglobal_ws/31012020/6907.

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The article considers descriptive texts of coffee brands as a multimodal ensemble composed of verbal, visual, and sensory modes. A visual modus is the shape of the beans and the color of the coffee roast. The sensory mode represents the perception of taste, aroma, and texture of the coffee. Verbal modus is the direct verbalization of the abovementioned visual and sensory characteristics of the coffee. Coffee descriptors are verbalization of coffee flavors, aromas, textures, and other characteristics of coffee as a product. Coffee descriptors are divided into seven groups.

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34

Plotto, Anne, Mina R. McDaniel, and James P. Mattheis. "Characterization of Changes in `Gala' Apple Aroma during Storage Using Osme Analysis, a Gas Chromatography-Olfactometry Technique." Journal of the American Society for Horticultural Science 125, no. 6 (2000): 714–22. http://dx.doi.org/10.21273/jashs.125.6.714.

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Changes in the odor-active volatile compounds produced by `Gala' apples [Malus ×sylvestris (L.) Mill. var. domestica (Borkh.) Mansf. `Gala'] were measured after 4, 10, and 20 weeks storage at 1 °C in regular atmosphere (RA) or controlled atmosphere (CA), and 16 weeks in CA followed by 4 weeks in RA. Aroma was evaluated using the gas chromatography-olfactometry method Osme. Production of volatile esters decreased along with corresponding fruity aromas during CA storage. Hexyl acetate, butyl acetate, and 2-methylbutyl acetate were emitted in the largest amounts and perceived with the strongest i

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35

Emorine, Marion, Chantal Septier, Isabelle Andriot, Christophe Martin, Christian Salles, and Thierry Thomas-Danguin. "Combined heterogeneous distribution of salt and aroma in food enhances salt perception." Food & Function 6, no. 5 (2015): 1449–59. http://dx.doi.org/10.1039/c4fo01067a.

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36

Guichard, E., M. Repoux, E. M. Qannari, H. Laboure, and G. Feron. "Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters." Food & Function 8, no. 2 (2017): 615–28. http://dx.doi.org/10.1039/c6fo01472k.

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The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness, the respective impacts ofin vivoaroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception.

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37

Genovese, A., M. T. Lisanti, A. Gambuti, P. Piombino, and L. Moio. "RELATIONSHIP BETWEEN SENSORY PERCEPTION AND AROMA COMPOUNDS OF MONOVARIETAL RED WINES." Acta Horticulturae, no. 754 (October 2007): 549–56. http://dx.doi.org/10.17660/actahortic.2007.754.73.

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38

Chiu, Natalie, Louise Hewson, Ni Yang, Robert Linforth, and Ian Fisk. "Controlling salt and aroma perception through the inclusion of air fillers." LWT - Food Science and Technology 63, no. 1 (2015): 65–70. http://dx.doi.org/10.1016/j.lwt.2015.03.098.

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39

Yang, Ni, Qian Yang, Jianshe Chen, and Ian Fisk. "Impact of capsaicin on aroma release and perception from flavoured solutions." LWT 138 (March 2021): 110613. http://dx.doi.org/10.1016/j.lwt.2020.110613.

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40

Parr, Wendy V., K. Geoffrey White, and David A. Heatherbell. "The nose knows: influence of colour on perception of wine aroma." Journal of Wine Research 14, no. 2-3 (2003): 79–101. http://dx.doi.org/10.1080/09571260410001677969.

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41

Sáenz-Navajas, María-Pilar, Eva Campo, Laura Culleré, Purificación Fernández-Zurbano, Dominique Valentin, and Vicente Ferreira. "Effects of the Nonvolatile Matrix on the Aroma Perception of Wine." Journal of Agricultural and Food Chemistry 58, no. 9 (2010): 5574–85. http://dx.doi.org/10.1021/jf904377p.

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42

BARTOWSKY, EVELINE J., I. LEIGH FRANCIS, JENNIFER R. BELLON, and PAUL A. HENSCHKE. "Is buttery aroma perception in wines predictable from the diacetyl concentration?" Australian Journal of Grape and Wine Research 8, no. 3 (2002): 180–85. http://dx.doi.org/10.1111/j.1755-0238.2002.tb00254.x.

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43

Paravisini, Laurianne, Ashley Soldavini, Julie Peterson, Christopher T. Simons, and Devin G. Peterson. "Impact of bitter tastant sub-qualities on retronasal coffee aroma perception." PLOS ONE 14, no. 10 (2019): e0223280. http://dx.doi.org/10.1371/journal.pone.0223280.

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44

Saint-Eve, Anne, Isabelle Déléris, Maud Panouillé, et al. "How Texture Influences Aroma and Taste Perception Over Time in Candies." Chemosensory Perception 4, no. 1-2 (2011): 32–41. http://dx.doi.org/10.1007/s12078-011-9086-4.

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45

van Eck, Arianne, Michele Pedrotti, Rutger Brouwer, et al. "In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods." Journal of Agricultural and Food Chemistry 69, no. 35 (2021): 10260–71. http://dx.doi.org/10.1021/acs.jafc.1c02649.

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46

Gierczynski, Isabelle, Helene Laboure, and Elisabeth Guichard. "In Vivo Aroma Release of Milk Gels of Different Hardnesses: Inter-individual Differences and Their Consequences on Aroma Perception." Journal of Agricultural and Food Chemistry 56, no. 5 (2008): 1697–703. http://dx.doi.org/10.1021/jf0728505.

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47

Vivancos, J., N. Tena, M. T. Morales, R. Aparicio, and D. L. García-González. "A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil." Grasas y Aceites 67, no. 4 (2016): 157. http://dx.doi.org/10.3989/gya.0329161.

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Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var. Royal, Arbequina and Picual) and three virgin olive oils with sensory defects (rancid, fusty and winey/vinegary) were presented to 14 subjects while a fMRI scan acquired data from the brain activity. Data were subjected to a two-sample t test analysis, which allows a better interpretation of results particularly when data are studied across different subjects.

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Tarasov, Andrii, Nicoló Giuliani, Alexey Dobrydnev, et al. "1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine." Foods 9, no. 5 (2020): 606. http://dx.doi.org/10.3390/foods9050606.

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1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for TDN were determined in young Riesling wine: detection threshold (about 4 µg/L), recognition threshold (10–12 µg/L), and rejection threshold (71–82 µg/L). It was demonstrated that an elevated content of free SO2 in wine may have a certain masking effect on the TDN aroma perception. In addition, the influence of wine serving temperature on the recognition of kerosene/petrol notes was studied. It was found, that a lower

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Lafontaine, Scott, Kay Senn, Laura Knoke, et al. "Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer." Foods 9, no. 12 (2020): 1914. http://dx.doi.org/10.3390/foods9121914.

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Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consu

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Juvik, John A. "A Genetic Approach for Investigating the Chemistry of Cooked Flavor and Aroma in Sweet Corn." HortScience 32, no. 3 (1997): 555B—555. http://dx.doi.org/10.21273/hortsci.32.3.555b.

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Investigating the chemical constituents that determine human preferences for cooked vegetable flavor and aroma is complicated by experimental limitations. Several to many biochemicals interact with each other and with textural properties to influence perception of eating quality. This is particularly true for volatile compounds associated with aroma, where differences in concentration, volatility, reactivity, chemical stability, thresholds of perception, and duration of receptor bonding generate transient stimuli that are integrated into the sensory evaluation of quality. This paper describes

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