The Experts below are selected from a list of 29727 Experts worldwide ranked by ideXlab platform
Fatma Dabaj - One of the best experts on this subject based on the ideXlab platform.
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Identification of characteristic aroma compounds in raw and thermally processed African giant snail ( Achatina fulica )
Chemistry Central journal, 2018Co-Authors: Ola Lasekan, Megala Muniady, Mee Lin, Fatma DabajAbstract:Food flavor appreciation is one of the first signals along with Food Appearance and texture encountered by consumers during eating of Food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat. The odorants responsible for the unique aroma notes in thermally processed giant African snail meats were evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography–olfactometry (GC–O) and odor activity values (OAVs) respectively. Results revealed significant differences in the aroma profiles of the raw and thermally processed snail meats. Whilst the aroma profile of the raw snail meat was dominated with the floral-like β-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, the boiled and fried samples were dominated with the thermally generated odorants like 2-methylpyrazine, 2,5-dimethylpyrazine, 2-acetylthiazole and 2-acetylpyridine. Finally, results have shown that sotolon, 2-acetyl-1-pyrroline, 2-furanmethanethiol, 2-methylbutanal, 1-octen-3-one, octanal, furanone, 2-methoxyphenol, 2-acetylpyridine, 2-acetylthiazole, and 2-methylpyrazine contributed to the overall aroma of the thermally processed snail meat.
Ola Lasekan - One of the best experts on this subject based on the ideXlab platform.
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Identification of characteristic aroma compounds in raw and thermally processed African giant snail ( Achatina fulica )
Chemistry Central journal, 2018Co-Authors: Ola Lasekan, Megala Muniady, Mee Lin, Fatma DabajAbstract:Food flavor appreciation is one of the first signals along with Food Appearance and texture encountered by consumers during eating of Food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat. The odorants responsible for the unique aroma notes in thermally processed giant African snail meats were evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography–olfactometry (GC–O) and odor activity values (OAVs) respectively. Results revealed significant differences in the aroma profiles of the raw and thermally processed snail meats. Whilst the aroma profile of the raw snail meat was dominated with the floral-like β-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, the boiled and fried samples were dominated with the thermally generated odorants like 2-methylpyrazine, 2,5-dimethylpyrazine, 2-acetylthiazole and 2-acetylpyridine. Finally, results have shown that sotolon, 2-acetyl-1-pyrroline, 2-furanmethanethiol, 2-methylbutanal, 1-octen-3-one, octanal, furanone, 2-methoxyphenol, 2-acetylpyridine, 2-acetylthiazole, and 2-methylpyrazine contributed to the overall aroma of the thermally processed snail meat.
Mee Lin - One of the best experts on this subject based on the ideXlab platform.
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Identification of characteristic aroma compounds in raw and thermally processed African giant snail ( Achatina fulica )
Chemistry Central journal, 2018Co-Authors: Ola Lasekan, Megala Muniady, Mee Lin, Fatma DabajAbstract:Food flavor appreciation is one of the first signals along with Food Appearance and texture encountered by consumers during eating of Food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat. The odorants responsible for the unique aroma notes in thermally processed giant African snail meats were evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography–olfactometry (GC–O) and odor activity values (OAVs) respectively. Results revealed significant differences in the aroma profiles of the raw and thermally processed snail meats. Whilst the aroma profile of the raw snail meat was dominated with the floral-like β-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, the boiled and fried samples were dominated with the thermally generated odorants like 2-methylpyrazine, 2,5-dimethylpyrazine, 2-acetylthiazole and 2-acetylpyridine. Finally, results have shown that sotolon, 2-acetyl-1-pyrroline, 2-furanmethanethiol, 2-methylbutanal, 1-octen-3-one, octanal, furanone, 2-methoxyphenol, 2-acetylpyridine, 2-acetylthiazole, and 2-methylpyrazine contributed to the overall aroma of the thermally processed snail meat.
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Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
'Springer Science and Business Media LLC', 2018Co-Authors: Lasekan Ola, Mee Lin, Muniady Megala, Daba FatmaAbstract:BACKGROUND: Food flavor appreciation is one of the first signals along with Food Appearance and texture encountered by consumers during eating of Food. Also, it is well known that flavor can strongly influence consumer's acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat. RESULTS: The odorants responsible for the unique aroma notes in thermally processed giant African snail meats were evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography-olfactometry (GC-O) and odor activity values (OAVs) respectively. Results revealed significant differences in the aroma profiles of the raw and thermally processed snail meats. Whilst the aroma profile of the raw snail meat was dominated with the floral-like β-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, the boiled and fried samples were dominated with the thermally generated odorants like 2-methylpyrazine, 2,5-dimethylpyrazine, 2-acetylthiazole and 2-acetylpyridine. CONCLUSION: Finally, results have shown that sotolon, 2-acetyl-1-pyrroline, 2-furanmethanethiol, 2-methylbutanal, 1-octen-3-one, octanal, furanone, 2-methoxyphenol, 2-acetylpyridine, 2-acetylthiazole, and 2-methylpyrazine contributed to the overall aroma of the thermally processed snail meat
Megala Muniady - One of the best experts on this subject based on the ideXlab platform.
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Identification of characteristic aroma compounds in raw and thermally processed African giant snail ( Achatina fulica )
Chemistry Central journal, 2018Co-Authors: Ola Lasekan, Megala Muniady, Mee Lin, Fatma DabajAbstract:Food flavor appreciation is one of the first signals along with Food Appearance and texture encountered by consumers during eating of Food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat. The odorants responsible for the unique aroma notes in thermally processed giant African snail meats were evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography–olfactometry (GC–O) and odor activity values (OAVs) respectively. Results revealed significant differences in the aroma profiles of the raw and thermally processed snail meats. Whilst the aroma profile of the raw snail meat was dominated with the floral-like β-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, the boiled and fried samples were dominated with the thermally generated odorants like 2-methylpyrazine, 2,5-dimethylpyrazine, 2-acetylthiazole and 2-acetylpyridine. Finally, results have shown that sotolon, 2-acetyl-1-pyrroline, 2-furanmethanethiol, 2-methylbutanal, 1-octen-3-one, octanal, furanone, 2-methoxyphenol, 2-acetylpyridine, 2-acetylthiazole, and 2-methylpyrazine contributed to the overall aroma of the thermally processed snail meat.
Ronnier M Luo - One of the best experts on this subject based on the ideXlab platform.
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Food Appearance quality assessment and specification
Instrumental Assessment of Food Sensory Quality#R##N#A Practical Guide, 2013Co-Authors: J B Hutchings, Ronnier M LuoAbstract:Abstract: Total Appearance properties form an introduction to the Food product in front of us. They determine the extent and quality of the expectations we subconsciously predict for the eating and drinking experience ahead. Such properties can be understood, analysed and measured using instruments as well as the senses. Colour forms an important part of the perceptions of quality and plays a role in the sensory assessment of visual structure, translucency, gloss and surface texture. A full understanding must take account of population differences, halo effects and the effects of lighting. A combination of the new digital approach to instrumental measurement and sensory Appearance profile analysis is a powerful tool in the armoury of all concerned with product Appearance at all stages along the supply chain.
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optimisation of Food expectations using product colour and Appearance
Food Quality and Preference, 2012Co-Authors: Shuoting Wei, Ronnier M Luo, John B HutchingsAbstract:Abstract This paper describes a method for quantifying Food Appearance and studies the relationship between colour Appearance and sensory characteristics of expected levels. Orange juice is used as an example. An experiment involving visual assessments was carried out using a calibrated digital display. The first phase of the experiment (i.e. Phase I) focused on investigating tolerance for colour as an orange juice attribute and the second phase (i.e. Phase II) concentrated on relationships between juice colours and expected sensory characteristics. Visual judgements were made of sourness, sweetness, bitterness, flavour strength and freshness. In Phase I, 174 juice colours were rendered systematically in CIELAB colour space and assessed by 15 observers. It was found that colour tolerance of orange juices can be determined using the CIELAB colour difference formula ( Δ E ab ∗ ). A colour will be accepted by the majority as natural orange juice if its colour difference against an ideal juice colour is smaller than 12.60 Δ E ab ∗ units, where the lightness, chroma and hue of the ideal orange juice colour was 67, 62 and 88°, respectively. In Phase II, observers were asked to assess the same panel of stimuli using the expected levels of the five sensory characteristics. It was found that greenish juice colours elicited greater sourness and bitterness responses. Darker juice colours were more likely to be expected to be bitter, and redder and yellower juice colours were expected to be sweeter and have stronger flavour. Fresher juices were distributed within the region of saturated yellow. These relationships were described by means of Δ E ab ∗ which reasonably explains the relationships except the cases of sourness (R2 = 0.66) and freshness (R2 = 0.66). A new colour difference formula ΔEOJ was proposed and this formula effectively improved the performance of predictions for sourness (R2 = 0.72) and freshness (R2 = 0.82). The methodology developed in this study includes a systematic study to find the “ideal” colour Appearance of a particular Food, application of the psychophysical method for assessing expected levels of different sensory characteristics and a method for modelling the Appearance and expectation relationships. This methodology can be widely applied to optimise visually perceived expectations for other Foods and products that are sensitive to visual judgements of quality.