In recent years, there has been a rise in research on sensorium in various academic disciplines. Olfaction is recognized as a sense that is most closely linked to cognition, memory and emotion. Due to this unique feature, studies on various aspects of human olfaction are steadily gaining prominence in the humanities and social sciences. In order to understand how the olfactory modality is marked, several taxonomies and semantic spaces of olfactory terms have been developed. However, the focus has been on the general olfaction lexicon and there is a lack of systematic and comprehensive lexicons for fragrant smells. This article addresses this gap. It adopts a multilingual perspective and describes the process of developing a fragrance lexicon in two languages, Russian and English. A fragrance lexicon refers to a list of words that people might use to describe a perfume. The steps in the lexicon development included •sourcing the lexical items in the two languages•translating and cleaning the word lists•revising and refining the lexiconThe fragrance lexicon presented in this article can be used to aid linguistic analyses of naturally occurring communications about perfumes, such as computational analyses of consumer-generated perfume reviews.
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http://dx.doi.org/10.1016/j.mex.2024.102627 | DOI Listing |
J Food Sci
September 2024
Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, P. R. China.
Baijiu has rich and complex sensory characteristics, and how to make the sensory analysis results given by baijiu industrial experts better understood by consumers has been attracting a lot of attention. In this study, 35 strong-aroma baijiu samples were evaluated by 12 industrial experts and 21 semi-trained assessors, respectively, using rate-all-that-apply (RATA) methods, which involved 2 groups of lexicons generated by the 2 panels. The results showed that the RATA method was suitable for analyzing and distinguishing different baijiu samples by both industrial experts and semi-trained assessors.
View Article and Find Full Text PDFFood Res Int
August 2024
Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
Food Res Int
August 2024
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, 5064 South Australia, Australia. Electronic address:
Sensory lexicons provide an important tool for describing the sensory properties of emerging, unfamiliar foods such as edible insects. This study sought to establish and validate a sensory lexicon for the description and differentiation of edible insects commercially available in Australia and prepared using common preservation and cooking methods (freeze-drying, hot-air drying, roasting, sautéing and deep-frying). Five species were evaluated, including house crickets (Acheta domesticus), yellow mealworm larvae (Tenebrio molitor), king mealworm larvae (Zophobas morio), tyrant ants (Iridomyrmex spp.
View Article and Find Full Text PDFJ Sci Food Agric
September 2024
Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (Infruitec-Nietvoorbij), Stellenbosch, South Africa.
Background: Green rooibos (Aspalathus linearis (Burm.f.) R.
View Article and Find Full Text PDFJ Food Sci
June 2024
Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan.
To enhance the flavor characteristics of milk coffee, steam distillation was applied to roasted ground coffee to obtain extracts that were then added to the hot water extract of the residue. The effects of different condensation temperatures for steam distillation on the volatile compounds of condensates and the flavor characteristics of the milk coffees prepared with each condensate were investigated. The volatile compounds were analyzed by gas chromatography/mass spectrometry, and principal component analysis (PCA) was performed on the mean peak areas of the volatiles that showed significant differences between the samples.
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