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Dynamic release and perception of key odorants in grilled eel during chewing (2022)
Journal Article
Huang, X. H., Luo, Y., Zhu, X. H., Ayed, C., Fu, B. S., Dong, X. P., …Qin, L. (2022). Dynamic release and perception of key odorants in grilled eel during chewing. Food Chemistry, 378, Article 132073. https://doi.org/10.1016/j.foodchem.2022.132073

The release mechanism of odorants in the oral cavity during consumption directly affects sensory attributes, consumers’ preferences, and ultimately purchase intent. Targets was set to monitor in real-time the key odorants released from grilled eel du... Read More about Dynamic release and perception of key odorants in grilled eel during chewing.

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., …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.

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., …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.

Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles (2021)
Journal Article
Ramsey, I., Yang, Q., Fisk, I., Ayed, C., & Ford, R. (2021). Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. Food Chemistry: X, 10, https://doi.org/10.1016/j.fochx.2021.100121

A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, AB... Read More about Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles.

Physicochemical design rules for the formulation of novel salt particles with optimised saltiness (2021)
Journal Article
Hurst, K. E., Ayed, C., Derbenev, I. N., Hewson, L., & Fisk, I. D. (2021). Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. Food Chemistry, 360, Article 129990. https://doi.org/10.1016/j.foodchem.2021.129990

Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium.... Read More about Physicochemical design rules for the formulation of novel salt particles with optimised saltiness.

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour (2020)
Journal Article
Dinu, V., Kilic, A., Wang, Q., Ayed, C., Fadel, A., Harding, S. E., …Fisk, I. D. (2020). Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour. npj Science of Food, 4, Article 15. https://doi.org/10.1038/s41538-020-00075-y

© 2020, The Author(s). Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and i... Read More about Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour.

Flavour distribution and release from gelatine-starch matrices (2020)
Journal Article
Su, K., Brunet, M., Festring, D., Ayed, C., Foster, T., & Fisk, I. (2021). Flavour distribution and release from gelatine-starch matrices. Food Hydrocolloids, 112, Article 106273. https://doi.org/10.1016/j.foodhyd.2020.106273

© 2020 The Authors Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may affect texture and overall flav... Read More about Flavour distribution and release from gelatine-starch matrices.

Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol (2020)
Journal Article
Sun, Z., Cui, H., Yang, N., Ayed, C., Zhang, X., & Fisk, I. D. (2020). Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol. Food Chemistry, 322, Article 126754. https://doi.org/10.1016/j.foodchem.2020.126754

© 2020 Elsevier Ltd During storage of coffee, the key aroma 2-furfurylthiol becomes less active, the mechanisms of this loss and ways to mitigate it were investigated. Aroma profiles were analyzed using GC–MS and sensory properties were evaluated by... Read More about Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol.

The impact of freeze-drying conditions on the physico-chemical properties and bioactive compounds of a freeze-dried orange puree (2019)
Journal Article
Silva-Espinoza, M. A., Ayed, C., Foster, T., Camacho, M. D. M., & Martínez-Navarrete, N. (2020). The impact of freeze-drying conditions on the physico-chemical properties and bioactive compounds of a freeze-dried orange puree. Foods, 9(1), Article 32. https://doi.org/10.3390/foods9010032

© 2019 by the authors. Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity.... Read More about The impact of freeze-drying conditions on the physico-chemical properties and bioactive compounds of a freeze-dried orange puree.

An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing (2019)
Journal Article
Dinu, V., Gadon, A., Hurst, K., Lim, M., Ayed, C., Gillis, R. B., …Fisk, I. D. (2019). An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing. npj Science of Food, 3(1), Article 11. https://doi.org/10.1038/s41538-019-0043-y

While a good mucoadhesive biopolymer must adhere to a mucus membrane, it must also have a good unloading ability. Here, we demonstrate that the biopolymer pullulan is partially digested by human salivary α-amylase, thus acting as a controlled release... Read More about An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing.

Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ) (2019)
Journal Article
ElMasry, G., Morsy, N., Al‐Rejaie, S., Ayed, C., Linforth, R., & Fisk, I. (2019). Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ). International Journal of Food Science and Technology, 54(11), 2983-2997. https://doi.org/10.1111/ijfs.14210

The aim of this study was to use gas chromatography-mass spectrometry (GC-MS) and APCI-MS techniques to detect adulteration in honey. The key volatile compounds in the headspace of the adulterated honeys were marked by GC-MS and their representative... Read More about Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ).

Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment (2019)
Journal Article
Yang, L., Dai, B., Ayed, C., & Liu, Y. (2019). Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment. Food Chemistry, 290, 107-113. https://doi.org/10.1016/j.foodchem.2019.03.128

The difference of metabolite profiles between raw and cooked pufferfish (Takifugu flavidus) meat was explored by 1H NMR technique and multivariate statistical methods. The orthogonal projection to latent structure-discriminant analysis (OPLS-DA) resu... Read More about Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment.

Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage (2019)
Journal Article
Syamila, M., Gedi, M., Briars, R., Ayed, C., & Gray, D. (2019). Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage. Food Chemistry, 284, 188-197. https://doi.org/10.1016/j.foodchem.2019.01.055

© 2019 The aim of this study was to evaluate the interaction between packaging parameters (transmission of light and oxygen) and storage temperatures (4, 20, 40 °C) on nutrient retention of Spinach (Spinacia oleracea) juice, spray-dried in the absen... Read More about Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage.

Sensory-guided analysis of key taste-active compounds in Pufferfish (Takifugu obscurus) (2019)
Journal Article
Zhang, N., Ayed, C., Wang, W., & Liu, Y. (2019). Sensory-guided analysis of key taste-active compounds in Pufferfish (Takifugu obscurus). Journal of Agricultural and Food Chemistry, https://doi.org/10.1021/acs.jafc.8b06047

To investigate key taste-active components in Takifugu obscurus, 28 putative taste compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal components were identified by taste reconstitution, omission, and addition tests... Read More about Sensory-guided analysis of key taste-active compounds in Pufferfish (Takifugu obscurus).

Understanding the impact of sodium on the structural properties of sweet biscuits (2018)
Conference Proceeding
Ayed, C., Lim, M., Macnaughtan, W., Linforth, R., & Fisk, I. D. (2018). Understanding the impact of sodium on the structural properties of sweet biscuits. In Flavour science: Proceedings of the XV Weurman Flavour Research Symposium (73-76). https://doi.org/10.3217/978-3-85125-593-5-14

The impact of sodium inclusion on the structural properties of sweet biscuits was investigated. Mass loss behaviour of four biscuit doughs (four levels of added salt) during baking (rate of loss, mass loss) was monitored using TGA, and texture proper... Read More about Understanding the impact of sodium on the structural properties of sweet biscuits.

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean (2018)
Journal Article
Liu, C., Yang, N., Yang, Q., Ayed, C., Linforth, R., & Fisk, I. D. (2019). Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. Food Chemistry, 281, 8-17. https://doi.org/10.1016/j.foodchem.2018.12.080

© 2018 Elsevier Ltd This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar so... Read More about Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.

Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release (2018)
Journal Article
Dinu, V., Liu, C., Ali, J., Ayed, C., Gershkovich, P., Adams, G. G., …Fisk, I. (2018). Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release. Scientific Reports, 8, 1-9. https://doi.org/10.1038/s41598-018-31625-w

Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with co... Read More about Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release.

Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines (2018)
Journal Article
Arvisenet, G., Ballester, J., Ayed, C., Sémon, E., Andriot, I., Le Quere, J., & Guichard, E. (in press). Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines. Food Quality and Preference, https://doi.org/10.1016/j.foodqual.2018.07.001

Context: When congruent taste and retronasal aroma are perceived simultaneously, aroma can be enhanced by taste. Different explanations have been proposed: (i) physico-chemical interactions between tastants and aroma compounds, inducing a change of t... Read More about Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines.

Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams (2017)
Journal Article
Ayed, C., Martins, S. I., Williamson, A., & Guichard, E. (in press). Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams. Food Chemistry, https://doi.org/10.1016/j.foodchem.2017.10.127

The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva re... Read More about Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams.