Publicaties
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Jet Flavour Classification Using DeepJet Vrije Universiteit Brussel
Jet flavour classification is of paramount importance for a broad range of applications in modern-day high-energy-physics experiments, particularly at the LHC. In this paper we propose a novel architecture for this task that exploits modern deep learning techniques. This new model, called DeepJet, overcomes the limitations in input size that affected previous approaches. As a result, the heavy flavour classification performance improves, and the ...
Assessing the effect of shape on the evaluation of expected and actual chocolate flavour Vrije Universiteit Brussel KU Leuven
Shape can play an important role in our perception of food. In this study, the consequences of crossmodal correspondences between shape and taste on the expected and actual experience of eating chocolate were evaluated. Participants were given two identical dark chocolates differing only in terms of their shape (round or angular) and then rated their expectations of sweetness, bitterness, creaminess and liking. Subsequently, they rated their ...
New short and general synthesis of three key Maillard flavour compounds Universiteit Antwerpen
A new general synthetic route towards three key Maillard flavour compounds, namely 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine, was developed. The key step in the process is the methylenation reaction of azaheterocyclic carboxylic esters by means of dimethyltitanocene, giving rise to intermediate vinyl ethers which can be considered as excellent and stable precursors for the title compounds, ...
The impact of wort production on the flavour quality and stability of pale lager beer KU Leuven
Fine milling in combination with thinbed mash filters has been introduced into the brewing industry more than 20 years ago. Although clearest worts can be obtained at highest gravity, in combination with high extract yield and improved starch conversion, a majority of brewers still use the conventional coarse milling in combination with lautertuns. Brewers seem still afraid having a negative impact of fine milling on wort and beer quality ...
Instrumental based flavour characterization of banana fruit KU Leuven
Different instrumental techniques are used to evaluate the integrated flavour profile, including taste and volatile components, of a common export banana cultivar (Gran Enano) during ripening. Besides standard techniques to assess fruit quality (firmness, soluble solids content), gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro-extraction (HS SPME) was used for the quantification of the different volatile components. ...
Release of phenolic flavour precursors during wort production: Influence of process parameters and grist composition on ferulic acid release during brewing KU Leuven
In this study, the effects of mashing variables such as mashing-in temperature, time and pH, mash thickness, grist coarseness and composition, and stirring regime on the release of ferulic acid were examined. Ferulic acid is a precursor for the formation of flavour-active volatile phenols and a potent natural antioxidant in beer. Given one barley malt variety, the multitude of choice in setting various process parameters and adding brewery ...
Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts KU Leuven
This work represents a survey of the occurrence of hydroxycinnamic acids and volatile phenols in a variety of beer styles. The contribution of 4-vinylguaiacol to the overall flavour perception of top-fermented specialty beers was shown. Significant differences in hydroxycinnamic acids (both free and ester-bound) and volatile phenol content between different beers were observed. The variability in volatile phenol content between different beers ...
Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review KU Leuven
Colour, flavour and texture are important quality characteristics of fruits and vegetables and major factors affecting sensory perception and consumer acceptance of foods. Various processing methods are used not only to increase the edibility and palatability of fruits and vegetables but also to prolong their shelf life. High-pressure (HP) processing is an interesting alternative to traditional food processing and preservation methods due to its ...