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The Effect of Visual Cues on Sensory and Hedonic Evaluation of Food
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Zellner and Durlach’s (2003) results add further support for the idea that how refreshing a beverage of a particular color is tends to be flavor-dependent. Their study presented subjects with 24 different beverages. There were three differently flavored beverages (lemon, mint, and vanilla) colored seven different colors and colorless. Subjects rated how refreshing they expected the different beverages to be (prior to tasting them) and how refreshing the beverages were (after tasting them). Not surprisingly, the colorless versions of all three beverages were expected to be the most refreshing. When subjects actually tasted the beverages, the colorless versions were still often judged as more refreshing than many of the colored beverages. The brown versions of the lemon and mint beverages were expected to be the least refreshing and were also rated as such when tasted. However, the brown vanilla beverage was not expected to be unrefreshing and was not rated as particularly unrefreshing compared to the other colors. This effect of brown vanilla was most likely the result of brown being an appropriate color for vanilla (since vanilla extract is dark brown) and was, therefore, a predictor of flavor rather than the refreshingness of the flavor, unlike the beer in Guinard, Souchard, Picot, Rogeaux, and Sieffermann (1998) where the darkness of a beer is generally a predictor of the degree of refreshment.
Field Trials of Food Fortification with Iron: The Experience in Chile
Published in Bo Lönnerdal, Iron Metabolism in Infants, 2020
Tomás Walter, Manuel Olivares, Eva Hertrampf
Cookies were fortified with 4, 6, or 8% BHC. The basic ingredients were wheat flour, liquid sugar, and hydrogenated lard. Monocalcium phosphate, sodium bicarbonate, and vanilla extract were used as additives. In addition, to avoid rancidity, an equal mixture of antioxidants, butylhydroxyanisol and butylhydroxytoluene were used. Cookies used in the school breakfast/lunch program contained the same ingredients as the fortified cookies with the exception of the BHC. The cookies were manufactured in a local factory in accordance with standard practice, consisting of: (1) dry-mixing of flour, BHC, additives, and antioxidants; (2) addition of hydrogenated lard and liquid sugar and kneading the mixture to a homogenous consistency; and (3) molding in an automatic machine and baking in a continuous horizontal electric oven for 10 min at 270°C.
Quorum Sensing and Essential Oils
Published in K. Hüsnü Can Başer, Gerhard Buchbauer, Handbook of Essential Oils, 2020
Isabel Charlotte Soede, Gerhard Buchbauer
To determine the QSI potential of vanilla extract, Choo et al. (2006) used this assay in 2006. CV026 was incubated for 16–18 h and then inoculated in Erlenmeyer flasks containing either LB/LB with HHL (N-hexanoyl-HSL) or LB with HHL and the potential QSI. Afterwards, flasks were incubated in a shaken incubator for 24 h (27°C, 150 rev/min). QSI was measured then via the Blosser and Gray method to quantify violacein production by absorbance-measurement at 585 nm. They obtained violacein after the flask incubation assay by taking 1 mL of each flask, vortexing it and dissolving the resulting insoluble pellet containing violacein in DMSO after discarding the supernatant (Blosser and Gray, 2000; Choo et al., 2006).
Stoned on spices: a mini-review of three commonly abused household spices
Published in Clinical Toxicology, 2021
Kelly Johnson-Arbor, Susan Smolinske
Vanilla is a common and popular natural flavoring agent derived from the bean pods of the Vanillus planifola and Vanillus tahitensis plants. Interestingly, mature vanilla plants do not have the characteristic taste or odor of vanilla extract. Rather, vanilla is extracted from the plants after the plants are cured. The curing process involves the transfer of the harvested pods to a humid oven for 36–48 h, followed by exposure to the sun for drying; the drying process is repeated up to 25 times until the pods are dry and have a characteristic brown color [30]. During the curing process, the characteristic vanilla flavor is produced, and the dried pods are then percolated in ethanol to create vanilla extract [31].
Microencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity
Published in Journal of Microencapsulation, 2019
Sergio J. Calva-Estrada, Eugenia Lugo-Cervantes, Maribel Jiménez-Fernández
Table 2 shows the comparison of bioactive compounds and antioxidant properties of cocoa liquor and microcapsules. The polyphenol content in cocoa liquor was 29.59 mg of GAE/g d.d.m., and 7.93 mg ECE/g d.d.m. These results are similar to reported by Belščak et al. (2009) of 27–33 mg GAE/g, and by Redovniković et al. (2009) of 8.27 mg ECE/g in Mexican cocoa liquor samples. Cocoa liquor showed a dose-dependent antioxidant activity evaluated by the radical DPPH scavenging activity and presented an IC50 of 5.48 mg (R2= 0.9977) with antiradical efficiency (1/IC50) of 0.18. Redovniković et al. (2009) reported an IC50 value of 4.82 – 11.01 mg and 1/IC50 equivalent to 0.09–0.16, indicating greater capture capacity of the radical. At the same time, a great correlation was observed between the polyphenols content and antioxidant capacity of the cocoa liquor. On contrast, the chain-breaking activity of cocoa liquor was 0.062 −O.D.−3 min−1 mg−1d.d.m. (2.08 −O.D.−3 min−1 mg−1TP). The chain-breaking activity measurements provide information on the antioxidant capacity referring only to the most reactive compounds, determinating the rate to quench radicals (Calva-Estrada et al.2018). The chain-breaking activity of cocoa liquor were lower than the reported in vanilla extract (5.20 −O.D.−3 min−1 mg−1TP) (Calva-Estrada et al.2018), green tea (11.15 −O.D.−3 min−1 mg−1TP), and black tea (5.36 −O.D.−3 min−1 mg−1TP) (Manzocco et al. 1998), indicating that cocoa liquor possess reactive compounds with low rate to quench radicals. In the capture assay of ABTS cation radical, the IC50 was of 8.03 mg (R2= 0.9676).
Severe glycerol intoxication mimicking toxic alcohol ingestion following large volume consumption of vanilla essence
Published in Clinical Toxicology, 2022
Lori Coulson, Anna Surla, Viet Tran, Kerry Hoggett
Glycerol-containing vanilla extract may be accidentally ingested in large volume when confused for ethanol-containing products. The patients most at risk for accidental misadventure would be teenagers with opportunistic consumption, or adults with ethanol dependency who drink vanilla extract for its ethanol content.