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In this study, H NMR and multivariate data analysis were used to investigate the effect of coating incorporated with black pepper essential oil (CIBPEO) on the taste of Jinhua ham after 4 months of storage; four treatments of control check (CK), base formula coating (BC), BC + 0.05% BPEO, and BC + 0.1% BPEO were used for the coating of hams. Results showed that the metabonome was dominated by 23 metabolites, including amino acids, sugar, organic acids, alkaloids, nucleic aides and their derivatives, and others. BPEO decreased the intensity of sourness, sweetness, bitterness, aftertaste, and the relative nonvolatile taste metabolites compared to CK and BC; the decrease of intensity was not dependent on the BPEO contents. These findings demonstrated that CIBPEO could give a new taste balance to Jinhua ham and be beneficial to a group of people with a particular sensory preference, who are sensitive to undesirable sourness and bitterness, and prefer a light overall taste. PRACTICAL
The coating incorporated with black pepper essential oil during storage could give a new taste balance to Jinhua ham and be beneficial to a group of people with a particular sensory preference, who are sensitive to undesirable sourness and bitterness, and prefer a light overall taste.
This article was published in the following journal.
Name: Journal of food science
Oral healthcare professionals are frequently confronted with patients using drugs on a daily basis. These drugs can cause taste disorders as adverse effect. The literature that discusses drug-induced ...
Inosine 5'-monophosphate (IMP) contributes to the umami taste in Japanese Black beef. In a previous study, it was suggested that single nucleotide polymorphisms (SNPs) in the ecto-5'-nucleotidase (NT5...
Taste neophobia is a behavior seen in rodents that involves reduction in the consumption of a novel food or drink. In the absence of negative post-ingestive consequences, consumption increases with ex...
Among the factors that influence adherence to medication within the pediatric population, taste/irritation has been identified as a critical barrier to patient compliance. With the goal of improving c...
Monitoring of the coating end-point of functional coatings during the coating application process is desirable. Since currently available PAT methods require expensive test equipment, there is a need ...
The objective of this project is to determine the extent to which eating black pepper together with vegetables increase the absorption of carotenoids (a class of important nutrients) in th...
- list item one, Peppers We propose to evaluate bio absorption of pepper carotenoids in a red bell-pepper or non-pungent green jalapeno pepper. The pepper will be provided in a cooked d...
The objective of this study is to examine whether four different spices (ginger, black pepper, horseradish and mustard) are able to increase energy metabolism. Since chili and other spice...
The beneficial analgesic effects of Rubefacenciae (redden skin substances), is known since 1830 as a treatment for pain, cramps, and disorders of the musculoskeletal system. Herbal catapla...
The purpose of this study is to determine the effect of common human variants in in taste related genes, such as CD36 gene, a putative fat taste receptor, affect fat taste perception.
A common spice from fruit of PIPER NIGRUM. Black pepper is picked unripe and heaped for a few days to ferment. White Pepper is the ripe fruit dehulled by maceration in water. Piperine is a key component used medicinally to increase gastrointestinal assimilation of other supplements and drugs.
A plant species in the PIPERACEAE plant family. It is a common spice on foods and is used medicinally to increase gastrointestinal assimilation of other supplements and drugs. Piperine is a key component. Black pepper is picked unripe and heaped for a few days to ferment. White Pepper is the ripe fruit dehulled by maceration in water.
A family of flowering plants in the order Piperales best known for the black pepper widely used in SPICES, and for KAVA and Betel used for neuroactive properties.
Conditions characterized by an alteration in gustatory function or perception. Taste disorders are frequently associated with OLFACTION DISORDERS. Additional potential etiologies include METABOLIC DISEASES; DRUG TOXICITY; and taste pathway disorders (e.g., TASTE BUD diseases; FACIAL NERVE DISEASES; GLOSSOPHARYNGEAL NERVE DISEASES; and BRAIN STEM diseases).
The ability to understand the nature and effect of the act in which the individual is engaged. (From Black's Law Dictionary, 6th ed).
Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...