Outputs (16)

APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds (2021)
Book Chapter
Yang, N., Ford, C., & Fisk, I. (2021). APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds. In J. D. Beauchamp (Ed.), Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry (87-98). American Chemical Society. https://doi.org/10.1021/bk-2021-1402.ch007

Atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) can be used for the real-time analysis of volatile compounds both in vitro and in vivo. Recent developments of this technique, which are demonstrated herein, couple the APCI ion sou... Read More about APCI-MS/MS - An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds.

Microfluidic encapsulation for controlled release and its potential for nanofertilisers (2021)
Journal Article
Le, T. N. Q., Tran, N. N., Escribà-Gelonch, M., Serra, C. A., Fisk, I., McClements, D. J., & Hessel, V. (2021). Microfluidic encapsulation for controlled release and its potential for nanofertilisers. Chemical Society Reviews, 50(21), 11979-12012. https://doi.org/10.1039/d1cs00465d

Nanotechnology is increasingly being utilized to create advanced materials with improved or new functional attributes. Converting fertilizers into a nanoparticle-form has been shown to improve their efficacy but the current procedures used to fabrica... Read More about Microfluidic encapsulation for controlled release and its potential for nanofertilisers.

Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging (2021)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2022). Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging. Food Chemistry, 371, Article 131159. https://doi.org/10.1016/j.foodchem.2021.131159

Coffee aroma is critical for consumer liking and enables price differentiation of coffee. This study applied hyperspectral imaging (1000–2500 nm) to predict volatile compounds in single roasted coffee beans, as measured by Solid Phase Micro Extractio... Read More about Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging.

Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes (2021)
Journal Article
Zhang, D., Yang, N., Fisk, I. D., Li, J., Liu, Y., & Wang, W. (2022). Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. Food Chemistry, 371, Article 131165. https://doi.org/10.1016/j.foodchem.2021.131165

Takifugu rubripes is well-known for its unique flavour but can also develop a putrid off-note. To eliminate off-note and promote desirable flavour, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine... Read More about Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes.

Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions (2021)
Presentation / Conference Contribution
Yang, N., Yang, Q., Zhao, J., Fan, X., Chen, J., & Fisk, I. (2021, May). Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions. Presented at 16th Weurman Flavour Research Symposium, online

The mechanism on how capsaicin could affect salt release in the mouth and its saltiness perception was unknown. This is the first study designed to investigate the impact of capsaicin on salt release in the tongue and correlate with its perception du... Read More about Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions.

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing (2021)
Journal Article
Lester, S., Cornacchia, L., Corbier, C., Taylor, M. A., Ayed, C., Yang, N., Lim, M., Linforth, R., & Fisk, I. (2021). Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing. Scientific Reports, 11(1), Article 16518. https://doi.org/10.1038/s41598-021-95915-6

Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such... Read More about Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing.

Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing (2021)
Journal Article
Dong, M., Zhang, Y. Y., Huang, X. H., Xin, R., Dong, X. P., Konno, K., Zhu, B. W., Fisk, I., & Qin, L. (2022). Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing. Food Chemistry, 368, Article 130844. https://doi.org/10.1016/j.foodchem.2021.130844

The sensory perception of food is a dynamic procedure, which is closely related to the released flavor stimuli. Thus, we evaluated the dynamic sensations of fresh and roasted salmon during the chewing process and investigated the tastants released in... Read More about Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing.

Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics (2021)
Journal Article
Zhang, T., Ayed, C., Fisk, I. D., Pan, T., Wang, J., Yang, N., & Sun, Q. (2022). Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics. Food Chemistry, 367, Article 130760. https://doi.org/10.1016/j.foodchem.2021.130760

Rapid volatile detection methods for seed vigour rely heavily on artificial ageing (AA), however the comparability of volatile organic compounds (VOCs) to natural ageing (NA) and practicability of the detection models were not well known. In this stu... Read More about Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics.

The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement (2021)
Journal Article
Lester, S., Hurst, K., Cornacchia, L., Kleijn, M., Ayed, C., Dinu, V., Taylor, M. A., & Fisk, I. (2021). The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement. Appetite, 166, Article 105325. https://doi.org/10.1016/j.appet.2021.105325

Use of oral nutritional supplements (ONS) in undernourished patients has proven clinical benefits, but this can be hampered by low adherence due to poor experience of palatability. Many patients, particularly older patients, experience hyposalivation... Read More about The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement.

Mechanisms of umami taste perception: From molecular level to brain imaging (2021)
Journal Article
Wu, B., Eldeghaidy, S., Ayed, C., Fisk, I. D., Hewson, L., & Liu, Y. (2022). Mechanisms of umami taste perception: From molecular level to brain imaging. Critical Reviews in Food Science and Nutrition, 62(25), 7015-7024. https://doi.org/10.1080/10408398.2021.1909532

Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but also to in... Read More about Mechanisms of umami taste perception: From molecular level to brain imaging.