All Outputs (8)

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing (2021)
Journal Article

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 progression of lipid oxidation, ?-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage (2021)
Journal Article

Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). In this study, the development of important volatile aroma compounds over storage was evaluated an... Read More about The progression of lipid oxidation, ?-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage.

Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander (Coriandrum sativum L.) (2020)
Journal Article

© Copyright © 2020 McAusland, Lim, Morris, Smith-Herman, Mohammed, Hayes-Gill, Crowe, Fisk and Murchie. Advancements in availability and specificity of light-emitting diodes (LEDs) have facilitated trait modification of high-value edible herbs and ve... Read More about Growth Spectrum Complexity Dictates Aromatic Intensity in Coriander (Coriandrum sativum L.).

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.

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.

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.

Investigating the oronasal contributions to metallic perception (2017)
Journal Article

Metallic taints elicited when consuming food can be unpleasant for the consumer, and are therefore problematic to food manufacturers. Although metallic has been proposed as a taste in the past, evidence remains inconclusive. This study investigates... Read More about Investigating the oronasal contributions to metallic perception.