Flavour of yogurts was evaluated sensorially using scale and ranking test.
Eva Vítová, Libor Babák, Radka Mokáňová, Eva Hýsková, Jana Zemanová 2010, 'The content of sensory active compounds and flavour of several types of yogurts',Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensishttps://acta.mendelu.cz/58/5/0407/. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Sensorially, the thermosonicated nectar was predominantly preferred over a commercial one.
Luis M. Anaya-Esparza, María D. Méndez-Robles, Sonia G. Sayago-Ayerdi, María de LourdesGarcía-Magaña, Marco V. Ramírez-Mares, Jorge A. Sánchez-Burgos, Efigenia Montalvo-González 2017, 'Effect of thermosonication on pathogenic bacteria, quality attributes and stabilityof soursop nectar during cold storage', CyTA - Journal of Foodhttp://dx.doi.org/10.1080/19476337.2017.1321587. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Flavored fermented whey beverages were sensorially evaluated.
Alica Bobková 2016, 'Flavored whey drinks: preparation and evaluation of selected parameters', Scientific Papers Animal Science and Biotechnologieshttp://spasb.ro/index.php/spasb/article/view/2223. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
In this study, pralines manufactured by hand were evaluated sensorially.
Mića A. Mladenović, Vladimir S. Popov, Aneta S. Georgijev, Jovanka G. Laličić-Petronijević,Jovanka V. Popov-Raljić 2010, 'Sensory Evaluation of Pralines Containing Different Honey Products', Sensorshttp://www.mdpi.com/1424-8220/10/9/7913/. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The formulations 1, 2 and 8 were discarded sensorially before 3 months storage.
Deise Alexandre, Rosiane L. Cunha, Míriam D. Hubinger 2004, 'Conservação do açaí pela tecnologia de obstáculos Preservation of the assai pulp throughthe application of obstacles', Food Science and Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000100021. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The applied radiation doses were sensorially acceptable for these products.
Éva Andrássy, Katalin Polyák-Fehér, József Farkas 2005, 'Improvement of the Microbiological Safety of Two Chilled Semi-Prepared Meals by GammaIrradiation', Food Technology and Biotechnologyhttp://hrcak.srce.hr/file/162882. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The different formulations were evaluated sensorially.
Silvana Mara Prado Cysne Maia, Dorasilvia Ferreira Pontes, Deborah dos Santos Garruti,Maria Nilka de Oliveira, Stella Regina Sobral Arcanjo, Gerla Castello Branco Chinelate 2018, 'Passion fruit meal in the elaboration of corn cake', Revista Verde de Agroecologia e Desenvolvimento Sustentávelhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/5678. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
As certain flavanones are known to mask bitter taste sensorially, flavanones might act as bitter receptor antagonists.
Wibke S U Roland, Robin J Gouka, Harry Gruppen, Marianne Driesse, Leo van Buren, GerritSmit, Jean-Paul Vincken 2014, '6-methoxyflavanones as bitter taste receptor blockers for hTAS2R39.', PLoS ONEhttp://europepmc.org/articles/PMC3983201?pdf=render. Retrieved from PLOS CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The best form of liquid smoke application (immersion or sprinkling) was chosen sensorially by hedonic scale.
Alex Augusto Gonçalves, Carlos Prentice-Hernández 1999, 'Processing of bluefish, Pomatomus saltatrix using natural smoke flavouring as coadjuvant',Brazilian Archives of Biology and Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000100006. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
From these findings, strategies towards improved, sensorially valuable strawberry cultivars with a high consumer acceptance can be deduced.
Detlef Ulrich, Klaus Olbricht 2016, 'A search for the ideal flavor of strawberry - Comparison of consumer acceptance andmetabolite patterns in Fragaria × ananassa Duch.', Journal of Applied Botany and Food Qualityhttps://ojs.openagrar.de/index.php/JABFQ/article/view/6450. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)