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Evaluation of sensory and safety quality characteristics of “high mountain tea”
Evaluation sensory safety quality characteristics high mountain tea
2024/7/30
High mountain tea (HT) is widely acknowledged as an essential resource of high quality tea due to its adaptation to superior ecological environments. In this study, the sensory (aroma and taste) and s...
Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach
生普洱茶 代谢组学分析 干冷环境 湿热环境 气味标记
2023/4/20
The aroma profile of raw pu’er tea (RPT) depends on its storage duration (2–10 years) and storage conditions (wet-hot or dry-cold environment). We analyzed the major odorants of RPT samples by perform...
Sensory typology of apples used to evaluate scab-resistant cultivars as compared to known commercial apples
cold storage shelf-life profiling analysis typology consumer acceptability
2016/6/3
The aim of this work was to verify a comparative procedure for evaluating apple cultivars based on typology and comparing the sensory features of the examined cultivars during cold storage and simulat...
Nutritional and sensory value of conventionally vs organically grown Chinese radish (Raphanus sativus L. var. longipinnatus)
dry matter monosaccharides vitamin C nitrates minerals
2015/3/24
The nutritional and sensory value of Chinese radish, cv. Jarola F1, grown in organic and conventional systems was evaluated. The experiments were based on certified organic land and conventional land ...
Differences in fruit skin thickness between selected apple (Malus domestica Borkh.) cultivars assessed by histological and sensory methods
apple skin thickness histology sensory evaluation cultivars relationship
2015/1/22
In total 20 grown cultivars and advanced selections were included in a two-year study of apple skin thickness. The mean skin thickness of single cultivars measured on classical histological sections t...
Integrative methods of product quality assessment in connection with the P-value-determination (3 examples: food preference test, sensory evaluation and self-decomposition test)
sensory evaluation self- decomposition test
2015/1/21
On the basis of three examples the results of P-value determinations are presented in connection with the results of integrative test methods: food preference test with laboratory rats, sensory evalua...
Wine volatiles composition in the sensory evaluation of bouquet and flavour of two vine cultivars
wine sensory analysis aroma compounds supercritical fluid extraction/CGC analysis
2015/1/20
Analytic measurement data acquired by an SFE/CGC analysis were compared with sensory evaluation of two wines from South Moravia. The sensory descriptive analysis showed a large variation in sensory qu...
Performance, carcass analysis and sensory evaluation of cooked meat of snailets of African giant land snail (Archachatina marginata) fed pawpaw leaves, whole lettuce, lettuce waste and cabbage waste as sole feed ingredient
Snailets feedstuffs performance carcass analysis sensory evaluation
2011/1/12
There is paucity of information on quality feedstuffs for snail production in Nigeria. One hundred and eighty snailets (Archachatina marginata) of an average weight of 3.55±1.10 g were randomly distri...
Preliminary assessment of shea butter waxing on the keeping and sensory qualities of four plantain (Musa aab) varieties
Plantain food-grade waxing shelf life sensory qualities
2011/1/12
Over the last few years, the production of plantain has been increasing due to the introduction of some high yielding varieties. Unfortunately, very high post-harvest losses are incurred annually due ...
Effect of partially defatted soybean flour substitution on the proximate, pasting and sensory properties of banana flour
Banana flour pasting properties soybeans substitution viscosity
2011/1/11
This study evaluates the proximate, pasting and sensory properties of banana flour fortified with partially defatted soybeans flour. Banana flours were substituted with soybeans flour at 10, 20, 30 an...
Testing the sensory acceptability of biltong formulated with different spices
Biltong sensory acceptability spices pineapple
2009/3/4
Biltong is a traditional meat product widely consumed in South Africa and other countries. In this work different formulations of biltong were prepared, using either traditional South African or Bra...
Effect of local preservative（Aframomum danielli）on the chemical and sensory properties of stored warakanshi
warakanshi storage Aframomum danielli preservative temperature
2009/3/3
The effect of local preservative (Aframomum danielli) on the chemical and sensory properties of stored warakanshi was investigated. Fresh milk was processed traditionally into warakanshi and Aframom...