Tag Archives: taste

The anti-inflammatory effects of oleocanthal and ibuprofen

  A significant part of the quality (perceived and health) of virgin olive oil is assessed based on the bitterness and pungency as these qualities indicate a high phenolic content in the oil. It is the phenolic compounds contained in … Continue reading

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How much do you like strawberries?

One of the current projects that is being run through the Deakin University sensory lab is being run by PhD student Penny Oliver, with help from Horticulture Australia. Penny is a year through her project, and has taken over the … Continue reading

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Tasting Salt, Part 2: Flavour

Why is NaCl, according to some cooks, the most important ingredient when cooking?  The reason is simple, added NaCl has a positive influence on liking and preference for foods.  And it is not just due to saltiness, although saltiness is … Continue reading

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Tasting Salt, Part 1

The story of salt will be in multiple parts, due to the importance of the topic, and the complexity.  Salt, a.k.a sodium chloride, a.k.a. NaCl, a.k.a. sodium, is an essential element in the chefs or cooks toolbox to make things … Continue reading

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The Deakin University Sensory Lab

The Deakin Sensory lab is located at the Melbourne campus of Deakin University, Australia. We are housed in the School of Exercise and Nutrition Sciences, within the Faculty of Health and consist of a team of researchers and students (PhD, … Continue reading

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