Evaluation of the odour of Aminoleban® EN, taste-masked with flavoured powders, by human and electronic noses

Abstract

The electronic nose system may be useful for detecting odours at or below the level detectable by the human olfactory system and for classifying the quality of different odours, thus reducing the amount of human testing required.

Bitterness evaluation of intact and crushed Vesicare orally disintegrating tablets using taste sensors

“…bitterness or sourness, but also by the addition of flavours, as reported previously. [25] In this study, neither the CTs or ODTs contained additional flavours therefore the bitterness of the drug solifenacin was the critical factor determining the palatability of the tablets.…”

Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

“…In particular, masking involves the addition of food products with different odors to change off-odor perception (McDonald, 2017). Although aromas are widely used to improve the taste and odor of processed foods (Haraguchi et al, 2013), studies on enhancing the odor of edible-insect-containing products, particularly those on off-odor masking for food processing, are scarce.…”