Charfedinne Ayed
YOU?
Author Swipe
View article: Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning
Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning Open
The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC-MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oo…
View article: A flavour perspective of Tiepishihu (<i>Dendrobium officinale</i>) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review
A flavour perspective of Tiepishihu (<i>Dendrobium officinale</i>) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review Open
Summary 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 ingredie…
View article: Effect of cooking processes on tilapia aroma and potential umami perception
Effect of cooking processes on tilapia aroma and potential umami perception Open
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal cooking processes, tilapia fillets were cooked in different ways (roasting, mi…
View article: The buffering capacity of single amino acids in brewing wort
The buffering capacity of single amino acids in brewing wort Open
Summary Buffering capacity (BC) is one of the important quality parameters of wort. In this study, the effect of single amino acids on brewing wort pH and its influence in wort BC were investigated. A beer sweet wort (BSW) was used as a co…
View article: Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing
Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing Open
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 attri…
View article: Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics
Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics Open
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. …
View article: Mechanisms of umami taste perception: From molecular level to brain imaging
Mechanisms of umami taste perception: From molecular level to brain imaging Open
Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but…
View article: Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles
Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles Open
A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volati…
View article: The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits
The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits Open
Salt is included in many foods which consumers do not regard as salty. This "hidden-salt" may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscu…
View article: Water penetration into mixed and un-mixed carbohydrate powders
Water penetration into mixed and un-mixed carbohydrate powders Open
Many Industrial food-related processes involve the hydration of powders. The penetration of water in both liquid and vapour forms into carbohydrate powders has been studied using the techniques of low-field Time Domain NMR, Dynamic Vapour …
View article: The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree
The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree Open
Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheles…
View article: Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry (<scp>APCI</scp>‐<scp>MS</scp>)
Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry (<span>APCI</span>‐<span>MS</span>) Open
Summary The aim of this study was to use gas chromatography‐mass spectrometry ( GC ‐ MS ) and APCI ‐ MS techniques to detect adulteration in honey. The key volatile compounds in the headspace of the adulterated honey were marked by GC ‐ MS…
View article: Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (<i>Takifugu obscurus</i>)
Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (<i>Takifugu obscurus</i>) Open
To investigate key taste-active components in Takifugu obscurus, 28 putative taste compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal components were identified by taste reconstitution, omission, and add…
View article: Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release
Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release Open
Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be u…