Skip to content

Advertisement

Articles

Page 4 of 4

  1. Content type: Opinion

    Tony Conigliaro, London-based mixologist and bar owner, talks to Flavour about the scientific methods and equipment he has brought into cocktail making.

    Authors: Tony Conigliaro

    Citation: Flavour 2012 1:19

    Published on:

  2. Content type: Opinion

    We humans only eat what we like, and we died when we could not find or were not given such food. The industry knows that well in affluent societies, and that is why (in part) we do have an epidemic of obesity....

    Authors: Georges M Halpern

    Citation: Flavour 2012 1:17

    Published on:

  3. Content type: Research

    Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concen...

    Authors: Ian Denis Fisk, Alec Kettle, Sonja Hofmeister, Amarjeet Virdie and Javier Silanes Kenny

    Citation: Flavour 2012 1:14

    Published on:

  4. Content type: Research

    The concept of enhancing saltiness perception in emulsions and a liquid food formulated with the emulsions (ambient vegetable soup) through increasing salt concentration in the continuous phase while retaining...

    Authors: Mita Lad, Louise Hewson and Bettina Wolf

    Citation: Flavour 2012 1:13

    Published on:

  5. Content type: Opinion

    Lars Williams, Head of Research at the Nordic Food Lab in Copenhagen, answers Flavour’ s questions on how he uses scientific techniques to create new foods and flavours.

    Authors: Lars Williams

    Citation: Flavour 2012 1:11

    Published on:

  6. Content type: Review

    The combined senses of taste, smell and the common chemical sense merge to form what we call ‘flavor.’ People show marked differences in their ability to detect many flavors, and in this paper, we review the r...

    Authors: Richard D Newcomb, Mary B Xia and Danielle R Reed

    Citation: Flavour 2012 1:9

    Published on:

  7. Content type: Research

    Sensory-specific satiety (SSS) refers to a decrease in sensory pleasure derived from a specific food or drink with its consumption relative to the consumer's liking for the unconsumed foods and drinks. This sa...

    Authors: Remco C Havermans, Anne Roefs, Chantal Nederkoorn and Anita Jansen

    Citation: Flavour 2012 1:5

    Published on:

  8. Content type: Research

    Use of the term 'umami' for the fifth basic taste and for describing the sensation of deliciousness is finding its way into Western cuisine. The unique molecular mechanism behind umami sensation is now partly ...

    Authors: Ole G Mouritsen, Lars Williams, Rasmus Bjerregaard and Lars Duelund

    Citation: Flavour 2012 1:4

    Published on:

  9. Content type: Review

    Flavour results primarily from the combination of three discrete senses: taste, somatosensation and olfaction. In contrast to this scientific description, most people seem unaware that olfaction is involved in...

    Authors: Richard J Stevenson

    Citation: Flavour 2012 1:2

    Published on:

  10. Content type: Research

    To evaluate the effect of food aroma on bite size, a semisolid vanilla custard dessert was delivered repeatedly into the mouth of test subjects using a pump while various concentrations of cream aroma were pre...

    Authors: René A de Wijk, Ilse A Polet, Wilbert Boek, Saskia Coenraad and Johannes HF Bult

    Citation: Flavour 2012 1:3

    Published on:

Advertisement