Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices

Considerations of the use of the electronic tongue in sensory science

(2021) Carolyn F Ross   Current Opinion in Food Science

A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams

(2021) Shui Jiang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Comparison of RSM, ANN and Fuzzy Logic for extraction of Oleonolic Acid from Ocimum sanctum

(2020) Aditya Khamparia et al.   COMPUTERS IN INDUSTRY

Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution

(2020) Jie Ma et al.   FOOD CHEMISTRY

Characterization and evaluation of umami taste: A review

(2020) Wenli Wang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers

(2020) Anne S. Bertelsen et al.   FOOD QUALITY AND PREFERENCE

Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches

(2020) Juan Yang et al.   FOOD CHEMISTRY

Temperature of sugar solutions during tasting affects sweetness difference thresholds

(2020) Harald Rohm et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques

(2020) Jian Zou et al.   FOOD CHEMISTRY

Factors affecting detection of a bimodal sour-savory mixture and inter-individual umami taste perception

(2020) Anjelica M. Miranda et al.   FOOD QUALITY AND PREFERENCE

Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

(2019) Ninglong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue

(2019) Guangyu Zou et al.   PLoS One

Beverage Complexity Yields Unpredicted Power Results for Seven Discrimination Test Methods

(2019) David J. Bloom et al.   JOURNAL OF FOOD SCIENCE

Different modelling approaches for predicting titanium dioxide nanoparticles mobility in intact soil media

(2019) Mahmood Fazeli Sangani et al.   SCIENCE OF THE TOTAL ENVIRONMENT

A cross-cultural survey of umami familiarity in European countries

(2019) Maria Paola Cecchini et al.   FOOD QUALITY AND PREFERENCE

The evaluation of overall umami intensity in Takifugu obscurus and Ctenopharyngodon idella based on the Steven’s law

(2019) Yiwen Zhu et al.   Journal of Food Measurement and Characterization

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

(2019) Ninglong Zhang et al.   Food Bioscience

An on-line study about consumers’ perception and purchasing behavior toward umami seasonings in China

(2019) Yiwen Zhu et al.   FOOD CONTROL

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

(2018) Tiago Luis Barretto et al.   MEAT SCIENCE

Relative sweetness and sweetness quality of Xylobiose

(2017) Hye-Won Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

A novel quantitative prediction approach for astringency level of herbs based on an electronic tongue

(2017) Li Han et al.   Pharmacognosy Magazine

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Relative sweetness and sweetness quality of phyllodulcin [(3R)-8-Hydroxy-3-(3-hydroxy-4-methoxyphenyl)-3,4-dihydro-1H-isochromen-1-one]

(2016) Min-Ji Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Comparison of Two Methodologies for Estimating Equivalent Sweet Concentration of High-Intensity Sweeteners with Untrained Assessors: Case Study with Orange/Pomegranate Juice

(2016) Felipe Reis et al.   JOURNAL OF SENSORY STUDIES

Discrimination and Characterization of Strawberry Juice Based on Electronic Nose and Tongue: Comparison of Different Juice Processing Approaches by LDA, PLSR, RF, and SVM

(2014) Shanshan Qiu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Umami Taste Components and Their Sources in Asian Foods

(2013) P. Hajeb et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Occurrence and role of umami molecules in foods

(2012) Alessia Ghirri et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Optimizing Synergism of Binary Mixtures of Selected Alternative Sweeteners

(2012) Barbara Heikel et al.   JOURNAL OF SENSORY STUDIES

Metabotropic glutamate receptor type 1 in taste tissue

(2009) Ana San Gabriel et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Taste sensitivity for monosodium glutamate and an increased liking of dietary protein

(2008) Natalie D. Luscombe-Marsh et al.   BRITISH JOURNAL OF NUTRITION