All Outputs (31)

A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review (2023)
Journal Article

Many Dendrobium orchid stems are used in Traditional Chinese Medicine (TCM). The most popular and premium species is Dendrobium officinale, and its stem in TCM is called Tiepishihu. Tiepishihu has a sweet flavour and is an ingredient in Chinese tea a... Read More about A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review.

Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans (2023)
Journal Article

Twenty agroforestry systems consisting of different management practices (conventional and organic) and shade types were set up for coffee plantations in 2,000 at the Tropical Agricultural Research and Higher Education Center (CATIE), Turrialba, Cost... Read More about Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans.

Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds (2023)
Journal Article

Understanding and predicting the storage stability of sweetcorn seeds is critical for effective supply chain management, however, prediction ability relies heavily on accelerated ageing (AA) studies and this is not always directly applicable to natur... Read More about Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds.

An Underutilized Food “Miwu”: Diet History, Nutritional Evaluations, and Countermeasures for Industrial Development (2023)
Journal Article

About 10 major crops basically feed the world. In fact, there are still a large number of plants that have not been fully explored and utilized because they have been ignored by the market and research. The expansion of food sources in various countr... Read More about An Underutilized Food “Miwu”: Diet History, Nutritional Evaluations, and Countermeasures for Industrial Development.

The Effects of Economic Policy Instruments of Diffuse Water Pollution from Agriculture: A Comparative Analysis of China and the UK (2023)
Journal Article

The world is facing the challenge of increasing grain production and improving the environment, in which the treatment of diffuse water pollution from agriculture (DWP) is the important content. Traditional administrative means are still unable to so... Read More about The Effects of Economic Policy Instruments of Diffuse Water Pollution from Agriculture: A Comparative Analysis of China and the UK.

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization (2022)
Journal Article

During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generati... Read More about Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization.

Impact of agro-forestry systems on the aroma generation of coffee beans (2022)
Journal Article

A long experiment has been established since 2000 at CATIE (Tropical Agricultural Research and Higher Education Center), Turrialba, Costa Rica. Twenty agro-forestry systems with different shade types and managements (organic and non-organic) consisti... Read More about Impact of agro-forestry systems on the aroma generation of coffee beans.

The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems (2022)
Journal Article

Capsaicin increases saliva production, but the impact of this additional saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil... Read More about The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems.

Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes (2021)
Journal Article

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.

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.

Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics (2021)
Journal Article

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.

Acute changes to breast milk composition following consumption of high-fat and high-sugar meals (2021)
Journal Article

© 2021 The Authors. Maternal & Child Nutrition published by John Wiley & Sons Ltd. Breast milk composition is influenced by habitual diet, yet little is known about the short-term effects of changes in maternal diet on breast milk macronutrient c... Read More about Acute changes to breast milk composition following consumption of high-fat and high-sugar meals.

Impact of capsaicin on aroma release and perception from flavoured solutions (2020)
Journal Article

Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin o... Read More about Impact of capsaicin on aroma release and perception from flavoured solutions.

Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins (2020)
Journal Article

© 2020, The Author(s). Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the fla... Read More about Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins.

Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol (2020)
Journal Article

© 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.

Impact of capsaicin on aroma release: in vitro and in vivo analysis (2020)
Journal Article

© 2020 The Authors Capsaicin is the main bioactive compound in chili pepper that leads to the perception of “spiciness”. However, the effect of capsaicin on aroma release in the nose remains unexplained. This is the first study designed to measure ca... Read More about Impact of capsaicin on aroma release: in vitro and in vivo analysis.

Corrigendum to “Determination of volatile marker compounds of common coffee roast defects” [Food Chem. 211 (2016) 206–214] (2020)
Journal Article

© 2020 Elsevier Ltd The authors regret, that the incorrect graph is showing as Figure 5a. The correct graph is shown below. [Figure presented] The authors would like to apologise for any inconvenience caused.

Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination (2019)
Journal Article

© 2019 Elsevier Ltd An Individual's oral capability in perceiving food texture influences greatly food appreciation and preference. While there is no doubt that one's ability of texture discrimination depends on various oral physiological characteris... Read More about Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination.

Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS (2019)
Journal Article

The effect of the presence of virgin olive oil (VOO) phenolic compounds was studied during the in-vivo consumption of an olive oil-in-water (O/W) food emulsion, assessed by APCI-MS. VOO phenolic compounds were present at 593 mg kg . Four volatile com... Read More about Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by 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.