Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds' occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7729772 | PMC |
| http://dx.doi.org/10.3390/molecules25235626 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Neuroinflammatory Consequences of Rhinovirus Infection in Human Epithelial and Neuronal Models.
Lung
September 2025
The Wellcome-Wolfson Institute for Experimental Medicine, School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, 97 Lisburn Road, Belfast, Belfast BT9 7BL, UK.
Introduction: Rhinovirus (RV) is the leading cause of exacerbations of lung disease. A sensory neuronal model, derived from human dental pulp stem cells and differentiated into peripheral neuronal equivalents (PNEs), was used to examine RV's effects on airway sensory nerves. We investigated whether RV can directly infect and alter PNEs or whether it exerts effects indirectly via the release of mediators from infected epithelial cells.
View Article and Find Full Text PDFThe formation of tourists' behavioral intention in City Walk in Malaysia through the embodiment perspective.
Acta Psychol (Amst)
September 2025
Institute of Cultural Heritage, Tourism and Hospitality Management, University of Swat, Pakistan. Electronic address:
This study aims to investigate the formation of tourists' behavioral intentions in the context of City Walk experiences in Malaysia from an embodiment perspective. Guided by Cognitive Appraisal Theory, a quantitative research design was employed using Partial Least Squares Structural Equation Modeling (PLS-SEM). A total of 408 Chinese tourists were selected through purposive sampling and participated via both face-to-face and online surveys, given that China remains Malaysia's largest and continuously growing source of international tourists.
View Article and Find Full Text PDFMetabolite composition and taste quality of Eriocheir sinensis under different steaming methods.
Food Chem
September 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. Electronic address:
This study investigated the impact of cold water with increasing temperature (CI) and boiling water with constant temperature (BC) steaming on the metabolites and taste of Eriocheir sinensis. Sensory evaluation and electronic tongue analysis indicated that CI group enhanced ovaries umami, whereas BC group increased muscle umami (p < 0.05).
View Article and Find Full Text PDFUnveiling key aroma compounds formation during the roasting process of Yunnan Arabica coffee using molecular sensory science approaches.
Food Chem
August 2025
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
Yunnan coffee is praised for the sweet caramel aroma and slightly sour taste, but its key flavor compounds and aroma formation mechanisms remain unclear. In this study, the dynamic changes of coffee aroma, amino acids, free fatty acids, free sugars, chlorogenic acids and caffeine at different roasting degrees were investigated by SAFE-GC-MS and HPLC. Roasted coffees exhibited richer flavor profiles, especially caramel, nutty and roasted flavors, while the grassy, cereal and beany flavors of green beans (GB) were significantly diminished.
View Article and Find Full Text PDFDimethyl fumarate mitigates osteoarthritis progression through Nrf2 activation-mediated suppression of oxidative stress and subchondral osteoclastogenesis.
Int Immunopharmacol
September 2025
Department of Orthopaedics, The Second Affiliated Hospital and Yuying Childrens Hospital of Wenzhou Medical University, Wenzhou, Zhejiang Province, China; Key Laboratory of Orthopaedics of Zhejiang Province, Wenzhou, Zhejiang Province, China. Electronic address:
Osteoarthritis (OA) is a degenerative joint disease associated with imbalanced subchondral bone remodeling, and there is currently no curative treatment available. In OA, excessive osteoclast activity leads to bone loss and inflammatory responses. Dimethyl fumarate (DMF), an Nrf2 activator already used in treating psoriasis and multiple sclerosis, may alleviate OA by suppressing oxidative stress and osteoclastogenesis.
View Article and Find Full Text PDF