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 biscuits (1.05 g NaCl/100 g). Sensory tests revealed significant flavour and texture differences after a salt reduction of 33% (0.86 g/ 100 g). This was explained by differences in the partitioning of hydrophobic aroma compounds into the headspace and a significant impact on structure…

Abstract 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 attributes such as sweetness and mouthfeel have been investigated, the contribution made by aroma to the perceived flavour of ONS has not been studied. Firstly, this research aimed to identify the aroma active compounds within a commonly prescribed ONS using estimated odour a…

Gluten free, dough rheology, dilution effect, response surface method, principal component analysis.

In this investigation green Robusta coffee beans were pre-soaked with different time-temperature profiles before roasting in normal conditions and grinding to a standardized particle size. Aroma profile of roasted coffee beans and water soluble precursors such as sucrose and total protein content from soaking water were examined by using Solid Phase Micro Extraction-Gas Chromatograph Mass Spectrometry and Liquid chromatography– mass spectrometry and BCA Protein Assay Kit respectively. A significant impact of soaki…

Food flavour might be helpful for weight management by regulating appetite sensation and food intake. This chapter investigated whether the enhancement of flavour intensity or flavour complexity can modulate appetite sensation and food intake within a female sample. A single flavour modality, aroma or taste, seems to have no actual effect on appetite sensation and food intake. Sensory-specific satiety was developed for a flavour modality (sweet taste) after the consumption of a drink containing that flavour modali…