Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms.

Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted.

A Lexicon for Descriptive Sensory Evaluation of Blended Tea.

A lexicon provides standardized vocabulary that facilitates communication among various objects. We developed a lexicon to describe the sensory flavor and aroma characteristics of fermented tea and blended tea. The 37 sensory attributes of blended tea were identified, defined, and referenced by six highly trained panelists.

Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs.

This study was conducted to characterize the volatile components of Korean fermented tea and blended tea with Korean fermented tea and several herbs. A total of 161 volatile components in 4 samples of FT (fermented tea), BT (blended tea) 1, BT2, and BT3 were analyzed in this study. A total of 61 volatile compounds were identified in the FT sample, which contained the most abundant hydrocarbons.

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder.

The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.

Antioxidant Effects of Spinach (Spinacia oleracea L.) Supplementation in Hyperlipidemic Rats.

Increased consumption of fresh vegetables that are high in polyphenols has been associated with a reduced risk of oxidative stress-induced disease. The present study aimed to evaluate the antioxidant effects of spinach in vitro and in vivo in hyperlipidemic rats. For measurement of in vitro antioxidant activity, spinach was subjected to hot water extraction (WE) or ethanol extraction (EE) and examined for total polyphenol content (TPC), oxygen radical absorbance capacity (ORAC), cellular antioxidant activity (CAA), and antigenotoxic activity.

Antibacterial and synergistic effects of Smallanthus sonchifolius leaf extracts against methicillin-resistant Staphylococcus aureus under light intensity.

Smallanthus sonchifolius (yacon) is a perennial plant mostly cultivated in South America, primarily for use of the tubers as a food crop and the leaves as fodder for livestock. The antibacterial activities of the methanol extract of yacon leaves (S. sonchifolius) and its n-hexane, ethyl acetate, n-butanol and water fractions were evaluated against 6 strains of methicillin-resistant Staphylococcus aureus (MRSA) and 1 standard methicillin-susceptible S.

Effect of methanol extract of Zanthoxylum piperitum leaves and of its compound, protocatechuic acid, on hepatic drug metabolizing enzymes and lipid peroxidation in rats.

The effect of methanol extract and protocatechuic acid from the leaves of Zanthoxylum piperitum on lipid peroxidation and drug metabolizing enzymes were investigated in the liver of bromobenzene-treated rats. The methanol extract and protocatechuic acid reduced the level of lipid peroxide induced by bromobenzene. The methanol extract and protocatechuic acid reduced the activity of aniline hydroxylase that had been increased by bromobenzene, while did not affect the activities of aminopyrine N-demethylase and glutathione S-transferase.