Addendum to “Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures” [Food Qual. Prefer. 48 (2016) 70–80]

2018 ◽  
Vol 64 ◽  
pp. 264
Author(s):  
Jun Niimi ◽  
Amy R. Overington ◽  
Patrick Silcock ◽  
Phil J. Bremer ◽  
Conor M. Delahunty
2016 ◽  
Vol 48 ◽  
pp. 70-80 ◽  
Author(s):  
Jun Niimi ◽  
Amy R. Overington ◽  
Patrick Silcock ◽  
Phil J. Bremer ◽  
Conor M. Delahunty

Author(s):  
N.A. Batyakhina N.A. ◽  

The influence of various annual multicomponent mixtures in the crop rotation link on its productivity and fertility of gray forest soil is shown. The complexity of the structure of plant communities has reduced the share of weeds in crop production annual mix, 2.6-3.7% and conservation tillage for wheat has increased by 2.5 times the phosphorus content is 1.9 times the potassium, 12% increased productivity.


1980 ◽  
Vol 122 (2) ◽  
pp. 171-178 ◽  
Author(s):  
Harvey S. Gold ◽  
Gregory T. Rasmussen ◽  
Janet A. Mercer-Smith ◽  
David G. Whitten ◽  
Richard P. Buck

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4431
Author(s):  
Jiří Czernek ◽  
Jiří Brus

A tetramer model was investigated of a remarkably stable iodine-containing supramolecular capsule that was most recently characterized by other authors, who described emergent features of the capsule’s formation. In an attempt to address the surprising fact that no strong pair-wise interactions between any of the respective components were experimentally detected in condensed phases, the DFT (density-functional theory) computational model was used to decompose the total stabilization energy as a sum of two-, three- and four-body contributions. This model considers complexes formed between either iodine or bromine and the crucial D4h-symmetric form of octaaryl macrocyclic compound cyclo[8](1,3-(4,6-dimethyl)benzene that is surrounded by arenes of a suitable size, namely, either corannulene or coronene. A significant enthalpic gain associated with the formation of investigated tetramers was revealed. Furthermore, it is shown that the total stabilization of these complexes is dominated by binary interactions. Based on these findings, comments are made regarding the experimentally observed behavior of related multicomponent mixtures.


Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1570
Author(s):  
Charles Spence

This narrative review examines the complex relationship that exists between the presence of specific configurations of volatile organic compounds (VOCs) in food and drink products and multisensory flavour perception. Advances in gas chromatography technology and mass spectrometry data analysis mean that it is easier than ever before to identify the unique chemical profile of a particular food or beverage item. Importantly, however, there is simply no one-to-one mapping between the presence of specific VOCs and the flavours that are perceived by the consumer. While the profile of VOCs in a particular product undoubtedly does tightly constrain the space of possible flavour experiences that a taster is likely to have, the gustatory and trigeminal components (i.e., sapid elements) in foods and beverages can also play a significant role in determining the actual flavour experience. Genetic differences add further variation to the range of multisensory flavour experiences that may be elicited by a given configuration of VOCs, while an individual’s prior tasting history has been shown to determine congruency relations (between olfaction and gustation) that, in turn, modulate the degree of oral referral, and ultimately flavour pleasantness, in the case of familiar foods and beverages.


1991 ◽  
Vol 14 (11) ◽  
pp. 713-717 ◽  
Author(s):  
Eva Matisová ◽  
Ľubomír Kubuš ◽  
Eva Jurányiová

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