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The purpose of this paper is to study for the product development of Sai Krok Isan or Thai fermented sausage with Tomyum ingredients (TFS-TY) such as kaffir lime leaves, lemon grass, galangal root and chili.

To study the proper formula of TFS-TY in order to obtain certain characteristics of both fermented sausage and Tomyum attributes by varying the ratio of cooked glutinous rice to cooked rice of total rice content and Tomyum ingredients content. The nine-point hedonic preference method was conducted to evaluate TFS-TY with 30 untrained panelists. Consumer survey from 200 respondents were asked about their behaviors on fermented sausage and opinions to the new products.

The preference score of the 3:1 (cooked glutinous rice: cooked rice) gained the highest score in all sensory attributes as same as 16 percent of Tomyum ingredients. According to the consumer survey, the TFS-TY was accepted by 90 percent of the total 200 respondents and gained an overall score equal to 7.30±1.11.

The varied preference of Thai respondents has affected on the acceptance of the new products. For example, some preferred very strong tastes either in sourness or spiciness, and some may be disliked.

The balancing characteristics of both products were very important. The new product should be identified by certain attributes in Thai fermented sausage and Tomyum. Over or less in any products gained lower preference attributes scores.

This study aims to investigate the literature concerning the five basic tastes and find out who contributed to these publications, where they were published and what concepts were investigated.

The Web of Science was searched to identify the relevant articles. For each paper, the full record and cited references were analyzed.

Sweetness received the most attention, with 6,445 publications, 144,648 citations and h-index of 137. It was followed by bitterness (5,606 publications and 125,525 citations), sourness (1,841 publications and 40,696 citations), umami (1,569 publications and 39,120 citations) and saltiness (1,547 publications and 33,627 citations). Though umami taste had similar publication number as salty and sour tastes, it had the highest number of average citations per publication (24.9). The USA, Japan, Germany and England were major contributors to research on every basic taste. Chemical Senses was the major outlet of taste papers. Terms from the titles suggested that multiple tastes were often co-investigated. Ikeda (1909) and Kodama (1913) were identified as the seminal references that laid the foundation of umami research.

Umami, although only added relatively late to the family of basic tastes, is a highly investigated principle that receives similar amount of attention as some other basic tastes, such as sourness and saltiness.

The purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenous Wickerhamomyces anomalus (W. anomalus) from Rosa roxburghii Tratt (R. roxburghii).

Morphological and molecular methods were used to determine the species of the selected strain W. anomalus C11. The physiological tolerances to glucose, ethanol, citric acid and sulphur dioxide (SO₂) were further assessed by checking the growth of cells, and the oenological performances were proved to measure the related fermentative properties of R. roxburghii wines.

The W. anomalus C11 strain could be grown faster than commercial S. cerevisiae X16 in its logarithmic growth period and had preferable tolerances to glucose, ethanol, citric acid and SO₂. Moreover, this strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher β-glucosidase activity. Furthermore, W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof. Taken together, the R. roxburghii native yeast W. anomalus C11 may have potential for use in R. roxburghii winemaking.

(1) The fermentative properties of a strain of indigenous W. anomalus (named as C11) from R. roxburghii was evaluated. (2) The strain of W. anomalus C11 had preferable tolerances to glucose, ethanol, citric acid and SO₂. (3) This strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher ß-glucosidase activity. (4) W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof.

This paper aims to extend current understanding concerning the cross-modal correspondences between sounds and tastes by introducing new research tools and experimental data to study associations and their reflections between music and taste.

The experiment design addresses the multidisciplinary approach by using cultural, chemical and statistical analysis methods.

The paper provides further evidence that exposure to the “sweet” or “sour” musical pieces influences people’s food-related thinking processes and behaviors. It also demonstrates that sweet or sour elements in the music may reflect to actual sweetness (as measured by sugar content) and sourness (as measured by organic acid content) of foods developed in association with music carrying similar taste characteristics.

The findings should be replicated and expanded using larger consumer samples and wider repertoires of “taste music” and dependent variables. Also, the level of experimental control should be improved; e.g., the “sweet” and “sour” music were produced using different instruments, which may have an influence to the results.

Ambient “taste music” that is congruent with the basic flavors of the dishes can be played in restaurants to highlight guests’ sensory experience.

By carefully considering the symbolic meanings of the music used in different social situations, it is possible to create multimodal experiences and even subconscious expectations in people’ minds.

Cross-modal associations are made between the tastes and music. This can influence on perception of food and provide new ways to build multimodal gastronomic experiences.

The purpose of the study was to explore the possibility of utilization of epigallocatechin-3-gallate (EGCG) as a novel preservative in cheese. EGCG has strong antioxidant and antimicrobial properties and may be commercially exploited as a natural antioxidant and preservative in cheese like products which are highly susceptible to lipid oxidation.

The study was conducted to evaluate the possibility of using EGCG as a natural antioxidant and preservative in cheese. Kalari, a hard and dry cheese, was used as a model and treated with different concentrations of EGCG (0, 0.05 and 0.10 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for oxidative stability and storage quality under refrigerated (4 ± 1°C) conditions.

EGCG showed a significant (p < 0.05) effect on the lipid oxidative stability as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid reactive substances (milligram malonaldehyde/kg) values. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly (p < 0.05) lower values for total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g) and free fatty acid (% oleic acid) values. Coliforms (log cfu/g) were not detected throughout the storage period. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products. EGCG successfully improved the oxidative stability and storage quality of Kalari.

The results suggest that EGCG might be useful to the dairy industry as an efficient alternative to synthetic antioxidants and preservatives.

The purpose of this paper is to investigate the influences of the interactions of taste, colour and labelling on sensory perception, liking and identification of saffroned products.

The consumer and discrimination tests (N=120, 18, 25, 78, for Experiments 1–4, respectively) were conducted. The analyses of discrimination tests were performed using the Thurstonian model and R-index. The results from consumer studies were analysed using the Kruskal–Wallis test, penalty analysis and correlation matrix.

The study revealed that saffron can interact with the perception of sour and bitter taste and has no significant effects on the sweetness. The colour and labelling generated expectations for quality and sweetness of the samples. When the disparity between the expectation and actual experience was occurred resulted in contrast/assimilation effects on the hedonic ratings and negatively impacted consumer acceptability of the product.

This study showed that the visual cues can modulate the expectation for particular sensory perceptions and also affect the hedonic experiences. Saffron adulteration can be identified by the consumers and can result in a significant decrease in the acceptability of the products. Hence, the practice of substituting saffron with ingredients with a similar colour in these products can be detrimental for business. Additionally, it was revealed that saffron colour is associated with the expected and actual sweet taste perception. Therefore, it is possible to manipulate yellow colour cues to reduce sweeteners in different food products that contain saffron.

The sensory characteristics and consumer perception of saffron have been rarely studied. This study revealed that flavour perception and quality determination of saffroned foods involves the combinations of different sensory modalities and cognitive (expectancy) inputs.

The purpose of this paper is to analyse physicochemical and sensory profiles of apple juices using multivariate methods and to predict the essential sensory properties by means of instrumental measurements.

The studied set included apple juices reconstituted from concentrate (clear and cloudy) and direct (pasteurised and freshly squeezed, not pasteurised). The physicochemical (colour, turbidity, total soluble solids, sucrose, D-glucose, D-fructose content, pH, total acidity, total phenolic, total flavonoid content and antioxidant capacity) and sensory profiles of juices were analysed by principal component analysis and partial least squares (PLS) regression.

An exploratory study of physicochemical and sensory profiles revealed dimensions differentiating apple juices. The first dimension was related to their physical properties (clarity, sediment and colour coordinates L*, C*, h°), whereas the second dimension referred to their flavour, being positively correlated with sourness and astringency, and negatively with sweetness. The PLS regression analysis revealed the quantitative relationship between sweet and sour flavours and the instrumental measurements. The physicochemical parameters of apple juices contributing positively or negatively to the key sensory attributes were determined based on the regression coefficients.

This study presents a possibility to predict the key sensory attributes of apple juice on the basis of selected physicochemical parameters. This approach could be a supporting tool for sensory analysis that could allow the quality characterisation on a large sample set and hence shorten the time necessary for routine quality control, product design and development.

The question whether grape juice may or may not be preserved with sulphur dioxide is one which arises occasionally as a result of a certain ambiguity in the wording of the First Schedule of the Regulations. It is not a matter of opinion, as some would hold, but a matter of law, and, as such, should be fully appreciated by the legal advisers of local authorities, if not by Public Analysts. Item 4 of the First Schedule of the Regulations states that “Unfermented grape juice and non‐alcoholic wine made from such grape juice if labelled in accordance with the rule contained in the Second Schedule to these Regulations” may contain 2,000 parts of benzoic acid per million of grape juice and does not admit of the presence of the addition of any sulphur dioxide. The Second Schedule prescribes that, if the proportion of benzoic acid present in grape juice exceeds 600 parts per million, it shall be labelled with a declaration to that effect and also with the words “and is not intended for use as a beverage.” Item 5 of the First Schedule of the Regulations states that “Other non‐alcoholic wines, cordials and fruit juices, sweetened or unsweetened” may contain either 350 parts of sulphur dioxide per million parts of preparation or 600 parts per million of benzoic acid. Normally one would infer from this that grape juice to be used as a beverage falls under Item 5 of the Regulations, but that, if for some special reason it is not to be so used, it is permitted to contain up to 2,000 parts per million of benzoic acid provided that it is labelled to the effect that it is not to be used as a beverage. It should be noted that Item 4 does not read that grape juice and non‐alcoholic wine made from it may contain 600 parts per million of benzoic acid, but that, if labelled in accordance with the rules contained in the Second Schedule, it may contain 2,000 parts of this preservative. If grape juice were only allowed to contain benzoic acid as a preservative and if sulphur dioxide were prohibited under all circumstances one would have thought that Item 4 of the First Schedule would have been drawn up to indicate this, but no such indication is given at all. At the time that the Preservatives Regulations were issued it was fully recognised that sulphur dioxide was employed as a preservative in grape must. Whilst the Departmental Committee was considering the matter of preservatives and colouring matters the Ministry of Health issued a Report on Public Health Subjects, No. 24, entitled “Report on the Composition of Commoner British Wines and Cordials (Alcoholic and Non‐alcoholic),” by Dr. G. C. Hancock, C.B.E., one of the Medical Officers of the Ministry, together with a Report by the Government Chemist on the Examination of Samples. In the introduction Dr. G. Newman, the Chief Medical Officer to the Minister of Health, writes : “The most important of these materials are preservatives, and Dr. Hancock mentions the considerations which underlie the use of these substances in the manufacture of British wines and cordials. As, however, the question of preservatives and colouring matters in foods is being considered by a Departmental Committee of the Ministry he has made no specific recommendations relating to the use of these substances.” On page 4 at the end of the sixth paragraph Dr. Hancock refers to grape juice or must and says : “It is sent here in a highly concentrated form and is usually ‘sulphured,’ i.e., treated with sulphur dioxide in order to inhibit fermentation during transit.” Among other information placed at the disposal of the Departmental Committee was Dr. Hancock's report and in the Final Report of the Committee, also issued in 1924, paragraph 57 states: “Sulphurous acid and sulphites are extensively used in beer and alcoholic wines, to some smaller extent in non‐alcoholic beverages, and in preserving fruits and fruit juices, dried fruits, gelatine and sausages. … In the case of beer, wines, fruit and fruit juices the introduction comes partly from the treatment of the vessels of preparation and storage, partly from the materials used and partly from the actual addition of preservative in the course of manufacture or treatment for storage.” When considering the question of alcoholic wines, Foreign and British in detail, the Committee stated their opinion in the following words (para. 144): “Foreign and British wines are by no means closely related products. The former are the naturally fermented produce of the grape, while the latter are rarely derived from fresh fruit and are far more commonly prepared from a basis of dried fruits, rhubarb or imported grape must, fermented after the addition of sugar and flavouring materials, such as dried ginger‐root, orange peel, alcoholic essences or foreign wines. Considered from the point of view of preservatives, however, they have two features in common, (a) that the alcoholic content is very similar in each, (b) that sulphur dioxide is the preservative which is usually favoured (in addition to the alcohol present) to prevent secondary and other undesirable fermentations and sourness.” Instead of making any suggestion that the use of sulphur dioxide should be prohibited in grape must, the Committee draw their conclusion in paragraph 147 in the following words : “Our conclusion is that while in general preservatives should be unnecessary in alcoholic wines of ordinary strength, there may be circumstances which render the entire elimination of preservatives impracticable for the present. We think, however, that no other preservatives than sulphur dioxide should be permitted, and that this substance should not be present in amounts exceeding 3 grains of sulphur dioxide free and combined per pint (343 milligrams per litre).” This recommendation was adopted in the Draft Statutory Order issued in February, 1925, but, when the final Order was published, the quantity of sulphur dioxide permitted had been increased to 450 parts per million, making the law in this country agree with that already adopted in France. The recommendation made by the Departmental Committee was put forward after the Committee had commented on the fact that British wines are largely prepared from “imported grape must.” It seems remarkable that the Committee should have expressed the opinion that sulphur dioxide is used for sulphuring the casks, that sulphur dioxide is permitted in the completed wine, if it is not allowed to be present at intermediate stages, and that a Regulation was made by which benzoic acid only could be present in the unfermented grape juice, if this is not permitted to be present in the fermented alcoholic wine. When benzoic acid has once been added it cannot be eliminated and, as recognised by the Departmental Committee, benzoic acid is undesirable from the fermentation aspect. Had there been any intention to prohibit the presence of sulphur dioxide in unfermented grape juice, the Regulations would have rung the death‐knell to the manufacture of British wines, which have been produced in increasing volume during the last twenty years. Further, if there had been any intention to prohibit the addition of sulphur dioxide to grape juice, one cannot but express surprise that the importation of such juice has not been suppressed long ago by the Customs Authorities, since Section 8 (1) of the Regulations lays the responsibility for the control of Imported Articles of Food on the Officers of Customs and Excise and, through them, on the Government Chemist. The failure of the Government Chemist to condemn grape must containing sulphur dioxide cannot be due to his ignorance of its presence because the chemical analyses for Dr. Hancock's Report were carried out by the Government Chemist, and on page 58 of the Report No. 24, to which reference has already been made, analyses are given of two French musts containing 360 and 302 parts of sulphur dioxide per million respectively and of an American concentrated must containing 63 parts of sulphur dioxide per million. If we now look at paragraph 153 of the Final Report of the Departmental Committee we find that the matter of preservatives in certain non‐alcoholic beverages is dealt with in the following words: “We consider that sweetened and unsweetened fruit juices, syrups, cordials, non‐alcoholic wines and articles of similar composition such as certain well‐known proprietary cordials, are peculiarly liable to develop moulds and to ferment, owing to liability to exposure on the consumer's premises between the first opening and final consumption, and we think that on this account they may under present trade conditions need the addition of a small proportion of preservative. We therefore suggest that the presence either of benzoic acid up to 5 grains or of sulphur dioxide up to 3 grains per pint might be considered.” These recommendations were adopted in the Draft Rule and Order, issued in February, 1925, and there was no reference in this Draft indicating that grape juice was to be treated in any manner distinct from other fruit juices. The introduction of Item 4 in S.R. & O. 1925, 775, came as a complete surprise to everyone and the general surprise felt was mentioned by Mr. C. A. Mitchell (now Dr. Mitchell) in a paper read before the Medico‐Legal Society on Tuesday, April 20th, 1926, with the Rt. Hon. Lord Justice Aitken in the chair. Mr. Mitchell made the following statement: “The fourth item in the Schedule is one at which one can only stare and wonder how it ever came there. According to this regulation unfermented grape juice and non‐alcoholic wine made from it, may contain the enormous quantity of 17 grains of benzoic acid per pint, provided that it is labelled in accordance with Schedule II. I am fairly familiar with the cases which have been brought into Court during the last 20 years, but I cannot recall an instance of a non‐alcoholic wine (labelled or unlabelled) containing an amount of preservative equivalent to this quantity of benzoic acid.” Mr. Mitchell then proceeds to explain that the most probable reason for the introduction of this item into the rule is that it is intended to apply to non‐alcoholic sacramental wine, which is not to be used as a beverage, but which is taken a little at a time and is expected to keep for long periods, when the bottle has once been opened. This is, in fact, the position so far as I am aware and there was never any intention of any restriction on the use of sulphur dioxide in the ordinary way as a preservative in unfermented grape juice so long as the amount present did not exceed 350 parts per million.

Michael Akeroyd MA puts forward the case for stimulating children's natural curiosity at an early age to lay good foundations for their appreciation of food science in the more competitive, exam‐restricted years at school

The universally recognised “salty” taste is that given by sodium chloride, although the chlorides of potassium, ammonium and calcium all have what can broadly be described as a well‐defined salty taste. Other salts such as bromides, iodides, nitrates and sulphates are also somewhat salty. However, these may have more or less bitter tastes in addition to the salty effect.