Search Results - "Mottram, D. S."

Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat by Madruga, M.S., Elmore, J.S., Oruna-Concha, M.J., Balagiannis, D., Mottram, D.S.

“…Selected water-soluble precursors, including sugars, free amino acids and nucleotides, were quantified in raw and cooked goat meat, as a part of a study which…”
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Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning by Koutsidis, G., Elmore, J.S., Oruna-Concha, M.J., Campo, M.M., Wood, J.D., Mottram, D.S.

“…Changes in glycolytic metabolites, nucleotide degradation products, free amino acids and other amino compounds were monitored in beef muscle ( M. longissimus…”
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Flavour formation in meat and meat products: a review by Mottram, Donald S.

“…The characteristic flavour of cooked meat derives from thermally induced reactions occurring during heating, principally the Maillard reaction and the…”
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The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests by Methven, L., Rahelu, K., Economou, N., Kinneavy, L., Ladbrooke-Davis, L., Kennedy, O.B., Mottram, D.S., Gosney, M.A.

“…Oral nutrition supplements (ONS) are routinely prescribed to those with, or at risk of, malnutrition. Previous research identified poor compliance due to taste…”
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Sugars in crop plants by Halford, N.G, Curtis, T.Y, Muttucumaru, N, Postles, J, Mottram, D.S

“…We review current knowledge of the most abundant sugars, sucrose, maltose, glucose and fructose, in the world's major crop plants. The sucrose-accumulating…”
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Water-soluble precursors of beef flavour: I. Effect of diet and breed by Koutsidis, G., Elmore, J.S., Oruna-Concha, M.J., Campo, M.M., Wood, J.D., Mottram, D.S.

“…The effects of diet and breed on the concentration of water-soluble flavour precursors, namely sugars, free amino acids, ribonucleotides, creatinine, carnosine…”
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A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates by Elmore, J.S., Warren, H.E., Mottram, D.S., Scollan, N.D., Enser, M., Richardson, R.I., Wood, J.D.

“…This paper compares the volatile compound and fatty acid compositions of grilled beef from Aberdeen Angus and Holstein-Friesian steers slaughtered at 14…”
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Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population by Shepherd, L.V.T., Bradshaw, J.E., Dale, M.F.B., McNicol, J.W., Pont, S.D.A., Mottram, D.S., Davies, H.V.

“…Acrylamide is a neurotoxin and possible carcinogen, and concern has been voiced over human exposure to acrylamide in cooked foods. Processed potato products…”
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Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking by Elmore, J.S., Dodson, A.T., Muttucumaru, N., Halford, N.G., Parry, M.A.J., Mottram, D.S.

“…Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of…”
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Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat by Byrne, D.V, Bredie, W.L.P, Mottram, D.S, Martens, M

“…Descriptive sensory profiling was carried out to evaluate the effect of oven-cooking temperature (160, 170, 180, 190 °C) on warmed-over flavour (WOF)…”
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The effects of diet and breed on the volatile compounds of cooked lamb by Elmore, J.S., Mottram, D.S., Enser, M., Wood, J.D.

“…The effect of varying the n-3 polyunsaturated fatty acid (PUFA) composition of lamb muscle on the formation of aroma volatiles during cooking has been…”
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Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles by Elmore, J. Stephen, Mottram, Donald S, Enser, Michael, Wood, Jeffrey D

“…The effect of n−3 polyunsaturated fatty acids (PUFAs) in beef muscle on the composition of the aroma volatiles produced during cooking was measured. The meat…”
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Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I—sensory perception by Campo, M.M, Nute, G.R, Wood, J.D, Elmore, S.J, Mottram, D.S, Enser, M

“…We have investigated the contribution of muscle components to the development of cooked meat odour in an aqueous model system using trained taste panels…”
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Sensory and Instrumental Analyses of Volatiles Generated during the Extrusion Cooking of Oat Flours by Parker, Jane K, Hassell, Glynis M. E, Mottram, Donald S, Guy, Robin C. E

“…Three batches of oats were extruded under four combinations of process temperature (150 or 180 °C) and process moisture (14.5 and 18%). Two of the extrudates…”
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Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide‐forming potential in potato by Muttucumaru, N, Powers, S.J, Elmore, J.S, Briddon, A, Mottram, D.S, Halford, N.G

“…Free amino acids and reducing sugars participate in the Maillard reaction during high‐temperature cooking and processing. This results not only in the…”
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Investigation of the Reaction between 4-Hydroxy-5-methyl-3(2H)-furanone and Cysteine or Hydrogen Sulfide at pH 4.5 by Whitfield, Frank B, Mottram, Donald S

“…Reaction of 4-hydroxy-5-methyl-3(2H)-furanone (HMF) with cysteine or hydrogen sulfide at pH 4.5 for 60 min at 140 °C produced complex mixtures of volatile…”
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Compounds contributing to the characteristic aroma of malted barley by Beal, Andrew D, Mottram, Donald S

“…The volatiles from malt, sampled at stages during roasting, were examined by GC odor-port evaluation and by GC-MS. The technique of odor dilution was applied…”
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Formation of 2-Alkyl-(2H)-thiapyrans and 2-Alkylthiophenes in Cooked Beef and Lamb by Elmore, J. Stephen, Mottram, Donald S

“…2-Alkyl-(2H)-thiapyrans and 2-alkylthiophenes have been identified in the volatiles of cooked beef and lamb. The quantities of both groups of compounds were…”
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Effects of 3 MAC of halothane, enflurane and isoflurane on cilia beat frequency of human nasal epithelium in vitro by Raphael, J H, Selwyn, D A, Mottram, S D, Langton, J A, O'Callaghan, C

“…We have measured the effects of three times the minimum alveolar concentration (MAC) of halothane, enflurane and isoflurane on cilia beat frequency of human…”
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Can natural umami ingredients enhance the flavour of a minced meat meal formulation, used in recipes for older adults? by Suwankanit, C., Mottram, D. S., Gosney, M. A., Dermiki, M., Kennedy, O. B., Methven, L.

“…Six groups of sensory attributes (appearance, smell, taste, flavour, mouthfeel and after effect) were developed from a consensus vocabulary session; the panel…”
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