All Outputs (6)

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics (2020)
Journal Article

© 2020, The Author(s). Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels... Read More about Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.

Thermal taster status: Temperature modulation of cortical response to sweetness perception (2020)
Journal Article

© 2020 Temperature is known to impact taste perception, but its reported effect on sweet taste perception in humans is inconsistent. Here, we assess whether thermal taste phenotype alters the temperature modulation of the brains’ response to sweet sa... Read More about Thermal taster status: Temperature modulation of cortical response to sweetness perception.

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.

Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy (2020)
Journal Article

© 2020 Elsevier Ltd Predicting cheese quality as early as possible after ripening is important for quality control in the cheese industry. The main aim of this study was to investigate potential metabolites for predictive models of Cheddar cheese qua... Read More about Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy.

Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis (2020)
Journal Article

© 2020 Elsevier Ltd It is well known that perceived taste intensity varies greatly among individuals, and that several factors including taste phenotypes (PROP Taster Status (PTS), Sweet Liking Status (SLS), Thermal Taster Status (TTS)), ethnicity an... Read More about Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis.

Measuring consumer emotional response and acceptance to sustainable food products (2020)
Journal Article

© 2020 Elsevier Ltd With current global challenges such as population growth, climate change and water scarcity, it is critical to develop sustainable strategies to achieve food security. One way to tackle this is by developing new products that use... Read More about Measuring consumer emotional response and acceptance to sustainable food products.