A pineapple flavor imitation by the note method

Zhu, Guangyong; Yu, Genfa

doi:10.1590/fst.26019

Cited by 12 publications

(5 citation statements)

References 15 publications

(31 reference statements)

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“…Hami melon flavor creation was in the light of note method described in literatures (Zhu & Xiao, 2015Zhu & Yu, 2020). Firstly, fresh Hami melon fruit was smelt and tasted to identify its aroma characteristics.…”

Section: Methodsmentioning

confidence: 99%

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A hami melon flavor creation

Zhu

ZHENG

2022

Food Sci. Technol

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Hami melon fruit is highly appreciated for its unique flavor. How to simulate Hami melon flavor has rarely been reported. If the Hami melon flavor is developed, it can be widely used in food, beverages, and other products. Thus, Hami melon flavor creation is of great interests. This study dealt with Hami melon flavor creation in the light of note method. The notes for construction of a Hami melon flavor were obtained by tasting and smelling Hami melon fruity. Green note, sweety note, melon fruity note, other fruity note, winey note, and special note together form Hami melon flavor. Based on these notes, a series of aroma materials were selected to construct Hami melon flavor formula. After olfactory evaluation, numerous adjustments and modifications were made until a desired Hami melon flavor formula was obtained. The flavor blended based on the formula has the typical characteristic odor of natural Hami melon fruit. It has a fresh, sweet, harmonious Hami melon aroma.

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Section: Methodsmentioning

confidence: 99%

“…Therefore, Hami melon flavour creation is of great interests. Note method is an effective way to create flavors (Zhu & Xiao, 2017;Zhu & Yu, 2020). This study dealt with Hami melon flavor creation in the light of note method.…”

Section: Introductionmentioning

confidence: 99%

A hami melon flavor creation

Zhu

ZHENG

2022

Food Sci. Technol

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“…There was however a clearer trend observed with increase in aroma and flavor with increase in pineapple where highest values for both were seen at 30g of pineapple (Table 1). This was linked to high preference or likeability of the sweet strong scent of pineapples by people, which increased further with drying (Zhu et al, 2020;Braga et al, 2009). Therefore, the sensory attribute (color) was positively correlated with aroma and flavor and also confirms the correlation between increased fruits with improved aroma and flavor.…”

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confidence: 67%

Optimization of Raw Materials for Production of a Nutritious Snack Bar for Children Aged Between 5 To 13 Years

Wandeka¹,

Kigozi²,

Mugabi³

et al. 2022

International Journal of Scientific Advances

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There has been significant increase in consumption of fast foods including snack bars in the recent past. This increase is due to changes in the lifestyles of the population as consumers throughout the world are busy at work creating a demand for fast foods. The children find such products easy to consume as long as they are available. This study targeted developing nutritious snack bars from locally available raw materials to meet the nutritional demands of children aged between 5 to 13 years. The snack bars were developed from amaranth grains, mangoes, pineapples and carrots. Raisins and lemon were added as a colorant and flavorant respectively at a constant level of 7% and 10% respectively. Honey was used as a binder at 22%. The raw materials were varied using design expert (Version 11.1.0.1, Stat Ease, Minneapolis) to obtain 30 formulations in a factorial experiment. The formulations were tested for proximate composition, beta-carotene, vitamin C, energy composition, texture as well as sensory attributes and the optimum was obtained using design expert. The optimal formulation contained grain amaranths, mango, pineapples and carrots at 42.9, 14.3, 17.9 and 10.7% respectively. The composite had proteins, carbohydrates, beta carotene, vitamin C, Iron, Zinc, Fat, Fibre, Ash and moisture composition at 12.17%, 54.38%, 15.82mg/100g, 10.62mg/100g, 5.44mg/100g, 4.35mg/100g, 3.28%, 5.56%, 5.43%, and 19.18% respectively. The composite snack bar had desirable nutritional qualities with an overall acceptability of 7.6. The study therefore produced a snack bar that has capacity to meet the nutritional demands of children between 5 to 13 years of age.

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“…Acids are also common aroma materials for blending flavors. Aliphatic acids from C2 to C10 are usually uses to accentuate certain aroma characteristics in flavor compositions, for example, acids from C3 to C8 can be used to accentuate fruity notes, acids from C4 to C10 can be used to accentuate cheese notes [7,8]. The aliphatic acids such as acetic acid, butyric acid, 2-methy-butyric acid, hexanoic acid, butyric acid, have strong and pungent unpleasant odors and acid tastes.…”

Section: Foster Students the Spirit To Bear Hardship And Hard Workmentioning

confidence: 99%

The Integration of Moral Education and a Professional Course to Better Strengthen Moral Education and Cultivate Students

Yu¹,

Zhu²

2021

Proceedings of the 6th Annual International Conference on Social Science and Contemporary Humanity Development (SSCHD 2020)

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Strengthening moral education and cultivate students are the fundamental task for higher education. It is necessary to persist in taking morality and cultivating students as the key point, and to make ideological and moral education penetrate the whole teaching process. Flavor compounds Chemistry is a professional compulsory course in Shanghai Institute of Technology. In order to further implement the fundamental task of cultivating students and strengthening moral education, moral and virtue education were integrated into the teaching process of flavor compounds chemistry in this paper. By the integration of moral education and flavor compounds chemistry, students can not only learn more in-depth professional knowledge, but also can be inspired to be diligent and studious, and can be fostered the spirit to bear hardship and make perfection more perfect. Furthermore, strong will, perseverance, awareness of legal system and rules, and compliance with discipline and regulations were cultivated.

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A pineapple flavor imitation by the note method

Cited by 12 publications

References 15 publications

A hami melon flavor creation

A hami melon flavor creation

Optimization of Raw Materials for Production of a Nutritious Snack Bar for Children Aged Between 5 To 13 Years

The Integration of Moral Education and a Professional Course to Better Strengthen Moral Education and Cultivate Students

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