Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Adding milk to coffee balances its flavor and reduces unpalatable notes (e.g., aroma, ), but research on how adding milk affects aroma release and perception is limited. This study analyzed the impact of adding cow or oat milk (30% w/w) on aroma release and flavor perception in medium and dark roasted Arabica coffees. Temporal dominance of sensations showed that medium roast had and flavors, while and flavors dominated the dark roast. The milks elicited their own inherent notes ( or /) and decreased the perception of coffee-related flavors. Aroma release analysis by proton transfer reaction-mass spectrometry provided data on 47 volatiles, with quantitative differences between roasting levels being indicative of the changes in perception. While milk addition strongly affected perception, it did not systematically affect release of coffee-related volatiles, highlighting the challenges in aligning analytical and sensory data sets.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12147775 | PMC |
| http://dx.doi.org/10.1021/acs.jafc.4c12852 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Functional Metabolism of Aromatic Precursors in Hanseniaspora: A Source of Natural Bioactive Compounds.
FEMS Yeast Res
September 2025
Enology and Fermentation Biotechnology Area, Department of Science and Food Technology. Faculty of Chemistry, Universidad de la Republica. Montevideo, Uruguay.
Hanseniaspora species are among the most prevalent yeasts found on grapes and other fruits, with a growing role in wine fermentation due to their distinctive metabolic profiles. This review focuses on the functional divergence within the genus, particularly between the fast-evolving fruit clade and the slow-evolving fermentation clade. While species in the fruit clade often exhibit limited fermentation capacity with interesting enzymatic activity, members of the fermentation clade-especially H.
View Article and Find Full Text PDFExploring Carbon-Sulfur (CS) Lyase Enzymes across Microbial Diversity for Enhanced Thiol Release in Beer and Wine.
J Agric Food Chem
September 2025
PhyMedExp - Inserm U1046 - CNRS UMR 9214, CHU Arnaud de Villeneuve Bâtiment Crastes de Paulet, 371 avenue du Doyen Gaston Giraud, Montpellier Cedex 05 34295, France.
Different precursors of volatile sulfur compounds (VSCs) are present in fermented beverages, such as wine and beer. Carbon-sulfur (CS) lyases are enzymes that play a crucial role in releasing aromas from these varietal thiol precursors. These enzymes are expressed by various organisms, including yeasts and bacteria, involved in fermentation processes during brewing and winemaking.
View Article and Find Full Text PDFElectrical Characterization of Indoor Air Quality in the Presence of Various Natural Air Purifiers.
ACS Omega
September 2025
Department of Electrical and Computer Engineering, North South University, Bashundhara, Plot # 15, Dhaka Division, Dhaka 1229, Bangladesh.
Air pollution is a critical threat to human health and the quality of life in large cities. In this work, we electrically characterized indoor air quality in Dhaka City with a microcontroller-based advanced sensing system in the presence of 60 air purifiers. We conducted LabVIEW-controlled, fully automated, and remotely operated experiments to precisely monitor, store, and analyze the air-purifying effects in the concentrations of air quality index (AQI) parametersPM2.
View Article and Find Full Text PDFElectrophysiological responses of the clam (Ruditapes decussatus) osphradium to amino acids and alarm cues.
J Comp Physiol A Neuroethol Sens Neural Behav Physiol
September 2025
Centre of Marine Sciences (CCMAR), University of Algarve, Campus de Gambelas, Faro, 8005- 139, Portugal.
Chemical sensing of the surrounding environment is crucial for many aspects of bivalve biology, such as food detection and predator avoidance. Aquatic organisms strongly depend on chemosensory systems; however, little is known about chemosensory systems in bivalves. To understand how the carpet shell clam (Ruditapes decussatus) senses its surrounding chemical environment, we used an electrophysiological technique - the electro-osphradiogram - to assess the sensitivity of the osphradium to different putative odorants (amino acids, bile acids) and odours (predator-released cues and signals from con- and heterospecific bivalves).
View Article and Find Full Text PDFMetabolite and Sensory Profiling of Microwave-Assisted and Ultrasonic-Assisted Alkalized Cocoa Powders.
J Food Sci
September 2025
Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Osaka, Japan.
Microwave (MA)- and ultrasonic-assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profile, and consumer liking. Widely targeted gas chromatography-mass spectrometry (GC-MS) analysis showed alkalization altered metabolite profiles: Natural cocoa powders contained more amino acids, sugars, and flavonoids, while alkalized samples had elevated organic acids. Compared to conventionally alkalized (CA) samples, only UA15 showed a significant increase in 3,4-dihydroxybenzoic acid.
View Article and Find Full Text PDF