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Mingli Chen, Siyu Shen, Zhiyuan Li, Huashun Wang, Jin Wang, Guangyu Yang, Wenwu Yang, Lele Deng, Daping Gong and Jianduo Zhang
2-acetyl-1-pyrroline (2AP) is a highly effective volatile compound that gives fragrance to numerous plant species and food. Mutation(s) in the betaine aldehyde dehydrogenase 2 (BADH2) gene results in the accumulation of 2AP. However, the function of BADH...
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Anna Wajs-Bonikowska, Lukasz Szoka, Pawel Kwiatkowski and Ewa Maciejczyk
Greek fir (Abies cephalonica) seeds and cone scales were used, for the first time, for an analysis of their biologically active volatile compounds. It was observed that the yield of seed essential oil was 18%, which, among plants, is impressive. The seed...
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Hyunsoo Jang, Jisu Lee, Sebin Won, Yeeun Kim, Miae Doo, Inyong Kim and Jung-Heun Ha
This study investigated the impact of incorporating Cissus quadrangularis (CQ) powder into Yanggaeng, a traditional Korean food, focusing on its functional properties. This study examined the proximate composition, physicochemical characteristics, antiox...
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Khushboo Guleria, Amit Sehgal, Irshad Ahmad Bhat, Sandeep Kumar Singh, Emanuel Vamanu and Mahendra P. Singh
Black tea is one of the most popular beverages consumed in the world. It is stronger in taste as well as in flavour compared to other less oxidized teas. It is made from the leaves of the shrub Camellia sinensis var. assamica. Black tea can be supplement...
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Davide Giacalone, Bartlomiej Pieranski and Barbara Borusiak
Interest in the use of scents in retail environments for creating better customer experiences is growing. Yet, knowledge of the effectiveness of aromachology to affect actual customer behavior and ultimately increase turnover is incomplete, as published ...
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Dámaris Girona-Ruíz, Marina Cano-Lamadrid, Ángel Antonio Carbonell-Barrachina, David López-Lluch and Sendra Esther
Smell is the second-most used sense in marketing strategies in the food industry. Sensory marketing appeals to the senses with the aim of creating sensory experiences and converting them into specific emotions associated with a specific product. There is...
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Cristobal Fernandez Muñoz,Felisa Arribas Pérez,Cristina Martín Zapata
Pág. 31 - 40
Smell is one of the most powerful senses and one that best connects emotionally with individuals. For these reasons, large companies are using scent marketing techniques in order to create better and more memorable experiences for consumers while adding ...
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Diana Ionela Stegaru?, Anamaria Calugar, Corneliu Tanase, Adriana Musca, Oana Romina Botoran, Mihail Manolache, Anca Cristina Babe?, Claudiu Bunea, Emese Gál, Andrea Bunea and Teodora Emilia Coldea
The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L?non-toasted and lig...
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Amany Al Luhaybi, Fahad Alqurashi, Georgios Tsaramirsis and Seyed M. Buhari
Although olfaction can enhance the user?s experience in virtual environments, the approach is not widely utilized by virtual contents. This is because the olfaction displays are either not aware of the content in the virtual world or they are application...
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Yifan Jiang, Xinlu Chen, Hong Lin, Fei Wang, and Feng Chen
Pág. 307 - 314
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