All Outputs (136)

Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour (2019)
Journal Article

To reduce animal testing, there is a need to develop novel in-vitro models for evaluating the retention of bioactive compounds in food and pharmaceutical products. Here, a mucus-mimetic platform was developed through a one-step approach based on enca... Read More about Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour.

An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing (2019)
Journal Article

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

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 ).

Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol (2019)
Journal Article

The aroma stability of fresh coffee brew was investigated during storage over 60 minutes, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol (72%), 3-methyl-1H-pyrole (68%) and an increase of 2-pentylfuran (65%... Read More about Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol.

The fifth international conference on Food Oral Processing, University of Nottingham, July 2018 (2019)
Journal Article

Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity (2019)
Journal Article

Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present... Read More about Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity.

Understanding the impact of sodium on the structural properties of sweet biscuits (2018)
Conference Proceeding

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.

Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting (2018)
Conference Proceeding

In this investigation green Robusta coffee beans were pre-soaked with different time-temperature profiles before roasting in normal conditions and grinding to a standardized particle size. Aroma profile of roasted coffee beans and water soluble precu... Read More about Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting.

Age-related changes in oral and nasal physiology and their significance in aroma release and perception (2018)
Conference Proceeding

With aging comes many physiological changes, including those in the oral and nasal cavity, such as impaired olfactory function, reduced salivary flow and compromised dental status and function [1-3]. These changes may impact on aroma release and flav... Read More about Age-related changes in oral and nasal physiology and their significance in aroma release and perception.

Can flavour enhancement modulate appetite and food intake in women? (2018)
Conference Proceeding

Food flavour might be helpful for weight management by regulating appetite sensation and food intake. This chapter investigated whether the enhancement of flavour intensity or flavour complexity can modulate appetite sensation and food intake within... Read More about Can flavour enhancement modulate appetite and food intake in women?.

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean (2018)
Journal Article

© 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

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.

A non-invasive measurement of tongue surface temperature (2018)
Journal Article

Oral temperature, tongue specifically, is a key factor affecting oral sensation and perception of food flavour and texture. It is therefore very important to know how the tongue temperature is affected by food consumption. Unfortunately, traditional... Read More about A non-invasive measurement of tongue surface temperature.

The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps (2018)
Journal Article

The impact of natural cheese and onion seasoning on the sensory perception and shelf life stability of potato crisps was studied. This study was carried out to evaluate the impact of nitrogen (N2) gas flushing on the shelf-life stability and sensory... Read More about The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps.

Modifying Robusta coffee aroma by green bean chemical pre-treatment (2018)
Journal Article

Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples wer... Read More about Modifying Robusta coffee aroma by green bean chemical pre-treatment.

The role of phenolic compounds in olive oil aroma release (2018)
Journal Article

In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-viv... Read More about The role of phenolic compounds in olive oil aroma release.

Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry (2018)
Journal Article

Foxtail millet has become popular over recent years for its nutritional value and ecological functions. The aroma of foxtail millet is not well characterized, which is critical for its eating quality and understanding the biochemistry and genetics of... Read More about Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry.

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS (2018)
Journal Article

We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting con... Read More about Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer (2018)
Journal Article

A low alcohol beer evoking similar sensory enjoyment as its higher alcohol counterpart is potentially an attractive proposition to breweries for increased sales volumes, as well as consumers due to health and societal reasons. This study aimed to det... Read More about Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer.

Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception (2018)
Journal Article

The demand for high quality and specialty coffee is increasing worldwide.In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical ch... Read More about Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception.