The objective of this study is to investigate the contribution of Methyl Anthranilate (MA) to strawberry flavor using descriptive sensory analysis of reconstituted strawberry flavor and MA spiking study. A 12‐member ...

This study compared the sensory profiles of white button, crimini, and portobello mushrooms in both raw and cooked forms to gain an understanding of what aroma‐active compounds are important for each type of mushroom ...

With land and protein shortages predicted by 2050, there is a great need for efficient plant protein sources. This study aims to develop an A. bisporus protein concentrate with physiochemical and food functional ...

Pecan oil is considered a gourmet oil because of its sensory and nutritional characteristics; however, there is no publication focusing on consumer insight toward pecan oil. This study investigated sensory quality and ...

Pecan (carya illinoinensis) is one of the most important nut crops. Kernel texture, a physical property related to lipid contents, is highly relevant to consumer preference. This study investigates the texture and crude ...

Cucumber (Cucumis sativus) is the third most cultivated vegetable crop in the world, after tomato and onion. Cucumber texture, taste and aroma make up the fruit’s key sensory qualities. The sensory qualities determine ...

People appreciate coffee for its enjoyable sensory quality, including aroma, taste, and mouthfeel. This study aimed to compare the flavor profile between a premium and low-quality coffee brew. Approximately 150 aroma ...