Distinctive Sensory Characteristics Research Articles

Exploring the Impact of Bubble Type on Sensory Stimulation in Drinks

This study explores the impact of various types of carbonation on sensory stimulation in the mouth, salivary secretion and the neurotransmitter substance P (SP), as well as body responses such as heart rate (HR) and Galvanic Skin Response (GSR). Three types of carbonation (one made using a soda machine, another carbonated with a gasifier, and the last commercial sparkling water) were used to produce different bubbles resulting in distinct sensory characteristics assessed by a trained panel. The impact of carbonation was measured by recording changes in salivary flow rate, SP levels, salivary secretory immunoglobulin A (SIgA), HR, and GSR in fifteen healthy participants. The results showed that the bubble type only affected the sensory perception of carbonation. Regardless of bubble type, carbonation increased salivary flow rate and SP values, HR and GSR. These characteristics are being sought to improve treatments for dysphagia or dry mouth. Therefore, these findings highlight the potential therapeutic application of carbonation in these situations.

Volatile organic compounds of camel milk and shubat across Kazakhstan's regions, seasons, and breeds

Despite extensive research in recent years on camel milk composition and health benefits, limited scientific data exists on the volatile organic compound profiles of camel milk and its fermented product, shubat. This study analyzed volatile organic compounds (VOCs) in raw camel milk and shubat from six Kazakh farms across all seasons. We found that camel milk displayed higher concentrations of aldehydes, ketones, and alcohols with the main two compounds in milk being acetone and (2-Aziridinylethyl) amine. Conversely, the majority of volatile organic compounds in shubat samples belonged to esters, but the predominant compounds by concentration were ethanol, dimethylamine, propanoic acid, and octanoic acid. Seasonality emerged as the primary driver of variation in milk, with heptanal being the most discriminative compound. Fermented milk showcased regional diversity likely driven by distinct microbial communities. Findings demonstrate the dynamic nature of camel milk's aromatic properties, which are influenced by multiple factors that contribute to its distinctive sensory characteristics.

Desempenho morfofisiologico e qualidade pós-colheita de cultivares de alface hidropônica em condições de temperatura elevada

ABSTRACT Lettuce (Lactuca sativa) is the most economically important leafy vegetable in Brazil, with the crisp type being the most popular among producers. However, in regions with hot climates, lettuce has production limitations due to bolting, requiring knowledge on the behavior of cultivars available on the market. Thus, the objective of the present study was to characterize the performance of crisp lettuce cultivars in terms of their productive, physiological, and postharvest quality aspects when grown under hydroponic cultivation and high temperature conditions. The assay was performed in a greenhouse and the plants were grown in a hydroponic system of DFT type. The average temperature during the experiment was 30.33 °C. The experimental design used was completely randomized with nine treatments (Veneranda, Cristina, Olinda, Mônica, Cinderela, Grand Rapids, Itapuã Super, Crocantela, and Simpson Black Seed), with four replications. The cultivars were analyzed in terms of their productive, physiological, and postharvest quality performances. The Olinda and Cristina cultivars showed the best performance in growth, physiological, and postharvest variables. However, the cultivars had distinct sensory characteristics. Bolting negatively affected gas exchange, production, and postharvest quality of lettuce cultivars Veneranda, Mônica, Grand Rapids, and Cinderela. In addition, it was observed that the pigment content was not determinant for the expression of bolting. Therefore, this study recommends the use of cultivars Olinda and Cristina for the hydroponic cultivation under high temperature conditions.

Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics.

Wuyi Rock tea, specifically Shuixian and Rougui, exhibits distinct sensory characteristics. In this study, we investigated the sensory and metabolite differences between Shuixian and Rougui. Quantitative description analysis revealed that Rougui exhibited higher intensity in bitter, thick, harsh, and numb tastes, while Shuixian had stronger salty and umami tastes. Nontargeted metabolomics identified 151 compounds with 66 compounds identified as key differential metabolites responsible for metabolic discrimination. Most of the catechins and flavonoids were enriched in Rougui tea, while epigallocatechin-3,3'-di-O-gallate, epigallocatechin-3,5-di-O-gallate, gallocatechin-3,5-di-O-gallate, isovitexin, and theaflavanoside I were enriched in Shuixian tea. Catechins, kaempferol, quercetin, and myricetin derivatives were positively correlated with bitter taste and numb sensation. Sour taste was positively correlated to organic acids. Amino acids potentially contributed to salty and umami tastes. These results provide further insights into the taste characteristics and the relationship between taste attributes and specific metabolites in Wuyi Rock tea.

Associations between Autistic-like Traits and Imagery Ability.

This article examines empirical associations between qualities of the imagination, mental imagery, and cognitive abilities with special reference to autism. This study is the first to explore the empirical relationships between autistic-like traits and tests of imagery differences. Imaginative impairments and distinctive sensory characteristics in individuals with autism spectrum disorder (ASD) should be reflected in their interactions with mental imagery. However, the relationship between ASD and imaging traits remains unclear. Based on the hypothesis that the degree of autistic-like traits is reflected in imagery traits, this study examined how the individual Autism Spectrum Quotient (AQ) relates to imagery ability in 250 college students. Two vividness tests and one imagery-type test were used to assess imagery ability. Scores in each imagery test were compared between the high-scoring group classified by the AQ and the rest of the participants and between the low-scoring group classified by the AQ and the other participants. This study also directly compared imagery test scores between the high- and low-scoring groups. In terms of the total AQ score, the high-scoring group exhibited lower visualization scores. Regarding AQ subscales, "imagination" had the most extensive relationship with imagery traits, with the high-scoring group (unimaginative) showing lower imagery vividness across various modalities as well as lower visualization and verbalization scores. This was followed by the "attention to detail" subscale, on which the high-scoring group (attentive to detail) showed higher vividness of visual imagery. The results of the low-scoring group exhibited, on the whole, opposite imagery tendencies to the high-scoring group. The results indicate that autistic-like traits are associated with qualities of the imagination and especially mental imagery ability.

Sensory, physicochemical and antioxidant properties coupled with chemometric analysis of ginger (Zingiber officinale Roscoe var. Bentong) enriched Apis cerana honey

A multifloral honey produced by Apis cerana was enriched with different concentrations of locally grown Bentong ginger (Zingiber officinale Roscoe var. Bentong) extract. The sensory qualities, physicochemical and antioxidant properties of the ginger enriched honeys were analyzed. Results demonstrated that the addition of ginger extract intensified the sensorial perception of woody, fresh, astringency, bitterness, persistence, and aftertaste attributes, but weakened sweetness, floral-fruity, and warm attributes, also with lower viscosity and adhesiveness compared to the original honey. It also increased the color intensity (272–295 mAU), water content (20–21%), water activity (0.538–0.551), pH (4.84–4.87), electrical conductivity (445–534 μS/cm), and reducing sugar content (60–63%), but decreased the total soluble solid (81–79 °Brix) of the honey. Besides, it contributed to two-fold increment of total phenolic content (37–46 mg GAE/kg) and led to significant elevation of iron chelating activity (24–25%), superoxide anion (83–86%) and hydroxyl (71–73%) radical scavenging activities. Furthermore, strong relationships among physicochemical parameters and antioxidant properties were revealed. Principal component analysis displayed honey enriched with 18% (w/w) ginger extract as a prominent source of physicochemical, phenolic, and antioxidant components. Overall, enrichment of multifloral honey using Bentong ginger extract produces distinct sensory characteristics and enhances antioxidant properties with significant correlation to the physicochemical properties.

Management of in-Amphora "Trebbiano Toscano" Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile.

The use of earthenware amphorae in winemaking can give wines unique attributes enhancing their typicity. Therefore, in this study, spontaneous and inoculated in-amphora fermentations of Trebbiano Toscano grape must were monitored to assess the Saccharomyces cerevisiae strains occurring in each fermentation as well as the chemical characteristics of the wines. Strain typing via Interdelta analyses pointed out that the commercial starters did not dominate, showing 24% and 13% implantation percentages, and that 20 indigenous strains were present at different percentages, ranging from 2 to 20%, in inoculated and spontaneous fermentations. The assessment of the technical characteristics of the indigenous strains via fermentations at lab and pilot scale (20 L amphorae) and the sensory analysis of the experimental wines allowed for the selection of two indigenous strains to be used as starter cultures in comparison to a commercial strain in 300-L-amphorae vinifications in the cellar. The observed fermentative performances and sensory analysis of the experimental wines highlighted that one indigenous S. cerevisiae strain dominated the process and conferred distinctive sensory characteristics to the Trebbiano Toscano wine, demonstrating its effectiveness in managing the in-amphora fermentations. In addition, the results demonstrated the ability of amphorae to protect the polyphenolic compounds from oxidation during wine ageing. Indeed, the concentration of both hydroxycinnamic acids and flavonols decreased, with an average reduction of 30% and 14%, respectively, while hydroxybenzoic acids remained unchanged.

Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food

The shift towards healthier and sustainable food consumption requires a greater variety of plant-based products. This study aimed to determine how the mechanical and sensory properties of three different pulse gels (chickpea, lentil, or red lentil flour) vary with the ingredients (flour, oil, lemon, and salt content). All pulse flours were able to form self-standing gels. Mechanical properties varied with the pulse type and with the formulation differently depending on the pulse. For all pulses, the hardness and stiffness increased with the flour content and decreased with salt. They decreased with lemon in chickpea gels and increased with oil content in the red lentil gel. The Flash Profile technique provided distinctive sensory characteristics of each pulse gel. The red lentil gels were homogeneous, creamy, and compact. The chickpea gels were also compact, but harder. Lentil flour resulted in rough and sandy gels. For the three pulses, including oil and lemon reduced pulse flavors and increased sour taste. The results of this study give insights into the suitability of pulse gels to be the basis of new solid plant-based products whose sensory properties can be modulated by varying the concentration of natural ingredients.

Portable near-infrared (NIR) spectrometer and chemometrics for rapid identification of butter cheese adulteration

Artisanal cheeses are highly valued around the world for their distinct sensory characteristics, thus being prone to adulteration by substituting authentic material for cheaper products, such as vegetable oil. In this work, we developed a method based on a portable NIR spectrometer as a non-destructive and low-cost alternative to identify adulteration in butter cheese. Dataset consisted of authentic and intentionally adulterated cheeses in the laboratory and commercial cheeses, which were identified as authentic and adulterated with vegetable oil after analysis of the fatty acid profile. PLS-DA classification models identified adulterated samples with an accuracy of 94.44%. PLS prediction models showed excellent performance (RPD > 3.0) to predict the adulterant level. These results demonstrate that NIR spectra can be used to identify the replacement of authentic fat by soybean oil in butter cheese and that the developed models can be used to identify adulteration in external samples with good performance.

Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers

AbstractCactus fruits have distinctive sensory characteristics and are highly nutritious. Despite that, these unconventional food plants are little used and undervalued in the Brazilian diet. Therefore, this work aims to observe Brazilian participants' perceptions and interest in cactus fruit consumption. Thus, an online survey was applied to identify these foods' frequency, motivation, and forms of consumption. To analyze consumers' perception, a free‐word association test about cactus fruits was carried out with the survey. The responses obtained from 611 participants revealed that few (36.8%) have already consumed it, motivated mainly by curiosity (41.4%). However, from the positive associations evidenced in the sensory test and the interest in experimenting (93.2%), it is observed that cactus fruits have a niche in the market due to their nutritional attributes and can be inserted fresh or as food products (e.g., jam/compote, juice, and ice cream) into the Brazilian diet.Practical ApplicationsThis study can promote the consumption and valorization of cactus fruits considering that they present nutritional characteristics beneficial to human health. Associated with Food and Nutritional Security, these fruits become an economically sustainable opportunity to be studied in new product development. Furthermore, the survey and the Free‐word Association Test can be used to guide the possible market niches with significant acceptance by the population. Thus, a profitable opportunity for consumption and marketing is evidenced, whether in nature, processed, or even new products, such as juices, teas, or bakery products.

Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer

Understanding the contribution of hop essential oil to the multisensory profile of beer is known to be challenging because of its chemical and sensory complexity. Limited research has been conducted investigating hop-derived volatiles' role in the modulation of taste and mouthfeel sensations. Supercritical CO₂ can be used to extract specific fractions from hop oil, thereby enabling the localisation of compounds responsible for different sensory impressions. Terpene alcohol and sesquiterpene fractions were extracted from a Magnum hop oil and further fractionated into seven sub-fractions and individual compounds. All extracts were evaluated in lager (4.5% v/v) by a trained panel (n = 10) using a newly developed attribute lexicon and following a sensory descriptive analysis approach. The sensory data was analysed using ANOVA, followed by Tukey’s test (HSD) and correlated with chemical profile data obtained by gas chromatography-mass spectrometry (GC–MS) by Principal Component Analysis. The study revealed evidence for hop extracts to impart multisensory characteristics to beer due to sensory interactions within and across modalities. The monoterpene alcohols-rich fractions and particularly geraniol, added fruity- and floral aromas and flavours, modified the sweetness and induced a smooth bitterness in the beer matrix. Flavouring the beer with sesquiterpene fractions resulted in a harsh bitterness sensation. Contrary to previous findings, the humulene epoxides fraction appeared to have limited effects on lingering bitterness and astringency, illustrating the need for temporal sensory assessments in future studies. This research shows that splitting hop oil into fractions and sub-fractions provides a source of natural, sustainable flavouring preparations with distinct sensory characteristics.

The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines

This study investigated the effect of pulsed electric fields (PEF) applied at different electric field strengths (up to 41.5 kV/cm) and energy inputs (up to 49.4 kJ/kg) on the volatile and phenolic profiles of Merlot grapes at different stages of winemaking. Immediately after PEF treatment, greater amounts of anthocyanins and phenolics (e.g., catechin) were extracted while 2-hexenal (green aroma) was detected in lower concentrations in PEF-treated musts. At completion of alcoholic and malolactic fermentations, high-energy PEF treatment generally produced wines with increased anthocyanins, stilbenoids, hydroxycinnamic and hydroxybenzoic acids. A trained sensory panel assessed the sensory attributes of the finished wines using descriptive analysis. It was found that those Merlot wines vinified with PEF-treated grapes possessed higher intensities of blackcurrant flavour and odour. The intensity of spice flavour in the Merlot wines also differed significantly between the wines. Overall, PEF treatment has the capability to provide winemakers the means to tailor the extraction of phenolic compounds towards the creation of red wines with distinct sensory characteristics.

Comparative Analysis of Infusions with the Addition P. padus Bark: Assessment of the Antioxidant Potential and Their Inhibitory Effect on Enzymes Associated with Oxidative Stress

Prunus padus L., is not very popular plant, it is commonly found due to low soil requirements and easy to settle in various places. As for now, concerning food technology, there is no wide application for P. padus. Therefore, the aim of this study is to evaluate the possibility of using bird cherry bark as an ingredient in herbal functional teas. In the first step, the conditions for extraction of the bark were electrochemically optimized. It was proven that the highest content of polyphenols could be found in the sample consisting of chamomile, linden flower, and calendula (7939.8 ± 106.6 mg/100 g dm). In the beta-carotene bleaching test, the highest activity could be spotted for calendula tea (16.7 ± 1.1c%) and chamomile tea (15.0 ± 2.0c%) and concerning the test for linden flower tea without added bark (134.4 ± 15.1b μg ascorbic acid /mL). The property of the tested teas to inhibit cholinesterases was proven. What is more, P. padus bark infusion showed the highest activity of 15.8 ± 1.1d μg neostigmine/mL, for acetylcholinesterases (AChE) inhibition and 21.2 ± 1.0c μg neostigmine/mL for butyrylcholinesterases (BChE). The same tea also showed the highest activity to reduce ions of iron (Fe(III)): 25.3 ± 0.9c μg Trolox /mL and glutathione reductase and glutathione peroxidase inhibition, 87.0 ± 1.1e% and 64.9 ± 2.0d% respectively. The use of P. padus bark may be vital in the preventive care concerning modern-age diseases and allow for the production of a new range of products with distinctive sensory characteristics and functional properties and, at the same time, in combating the spread of P. padus in the farm and forest ecosystem.

Industrial applications of selected JFS articles

Industrial applications of selected <i>JFS</i> articles

Oral processing preference affects flavor perception in dark chocolate with added ingredients.

Chocolate has specific rheological behavior during oral processing that delivers its distinct sensory characteristics. When incorporating functional or flavoring ingredients into chocolate, these properties must be maintained to meet consumer expectation. Water-soluble and fat-soluble ingredients have a potential effect on the properties of chocolate; therefore, successfully adding functional supplements in this medium can have challenges. This study investigated the effect of functional or flavoring ingredients on chocolate microstructure, mouthfeel (texture), and flavor release, during oral processing. Participants were classified by their oral processing "pattern": a chewing preference (CP), a sucking preference (SP), and a mixed group who had a preference for both chewing and sucking (MP). Chocolate samples (72% dark chocolate) were prepared with different flavor ingredients (water-soluble: ginger powder and fat-soluble: menthol). Instrumental testing of chocolate viscosity and hardness showed no significant differences in chocolate with low concentrations of added ingredients (0.5% ginger and 0.1% mint), while chocolate with higher concentration (2.5% ginger and 0.5% mint) showed a significant difference compared to standard chocolate. Modified Qualitative Descriptive Analysis (MQDA) tests showed no significant differences in sensory perception of texture between the formulations, or the oral processing behavior groups. There was an impact on flavor perception both from composition and from oral processing behavior. The CP group rated the chocolate with the lowest flavoring concentration as also having the lowest cocoa flavor intensity. Moreover, the MP and SP groups showed a similar perception of cocoa flavor intensity.

Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee

In today’s market, there is a growing demand for high-quality coffee with distinctive sensory characteristics, such a cold brew (CB) coffee. The objectives of this study were to determine the impact of a) degree of roasting, b) coffee to water ratio (C2WR), and c) brewing method on the sensory characteristics of CB coffee from d) various Ugandan coffee beans, both Robusta and Arabica. Four distinct coffee samples, sourced from lowland and mountainous regions in Uganda, were roasted and tested using a factorial design. A highly trained sensory panel evaluated the samples using 42 attributes. Results showed that all factors studied had an impact on most of the attributes. Not surprisingly, Robusta coffees generally had more bitter taste than Arabica coffees and the dark roast samples generally were more bitter than the medium roast coffees. Also, coffee samples that were brewed using a higher C2WR generally were more bitter than the coffees using a lower C2WR. However, although most of the main effects had a significant impact, their effects were mitigated by their interaction with other factors. For example, Medium roast Robusta that was slow-dripped with a high C2WR had a more bitter taste than the corresponding Arabica samples. However, when the Medium roast Robusta was steeped with a high C2WR it had a similar bitter intensity with the corresponding Arabica samples. Thus, although major impacts are critical, individual sample combinations must be considered when evaluating coffee samples for their impact on the sensory characteristics.

Effect of manual brewing techniques on the sensory profiles of Arabica coffees (Aceh Gayo wine process and Bali Kintamani honey process)

Post-harvest processing is known as one of the most important factors that influence coffee flavour quality. Amongst many different fermentation techniques, honey and wine processing are getting more popular in the country these days. Therefore, many single origins coffees processed following these techniques. There are also several manual brewing techniques readily available for Indonesian coffee consumers, and those techniques may give distinctive sensory characteristics to the brewed coffees. This research was aimed to study the effect of manual brewing techniques i.e. Indonesian “tubruk” method, Vietnam drip, cold brew, and aero press on the sensory profiles of two Arabica coffee samples i.e. Aceh Gayo wine process and Bali Kintamani honey process. As many as 10 selected, validated and trained student panellists were employed to assess 33 sensory attributes based on Sensory Descriptive Analysis method. Data analysis was performed using Minitab 17. The result has indicated that 22 to 24 sensory attributes were significantly different (α = 0.05) as influenced by different manual brewing techniques, while different coffees with different post-harvest processing created significant effect particularly in the fermented, berry, woody, and sweet notes.

Aroma-active compounds of &lt;i&gt;Melaleuca cajuputi&lt;/i&gt; essential oil, a potent flavor on &lt;i&gt;Cajuputs Candy&lt;/i&gt;

Melaleuca cajuputi essential oil (MCEO) from Pulau Buru (PBR), Indonesia, has been used as a functional flavor on Cajuputs Candy for years. Our recent study has explored thirteen other alternative MCEO sources to be developed as food flavor. However, not all of the MCEO had similarities to PBR MCEO both in their sensory and volatile profiles. This study aimed to identify the aroma-active compounds which would affect the overall aroma perception of the most- and the least-liked MCEO as a flavor ingredient based on the nasal impact frequency (NIF) method. Initial screening was performed to evaluate the overall liking of thirteen MCEO on Cajuputs Candy through a hedonic test, conducted by seventy-eight untrained panelists. The sample obtained from Mojokerto (MOJ) was the most-liked alternatives MCEO in a similar degree of liking to the currently used PBR, while Belu (BEL) was the least-liked. Further analysis using Gas chromatography–Mass spectrometry/Olfactometry (GC-MS/O) was carried out on the MCEO from PBR, MOJ, as well as BEL. The response of nine panelists showed that the overall aroma perception of PBR was contributed by 1,8 cineole (eucalyptus-like, mint, fresh), α-pinene (pine, green, fresh), and ylangene (spicy, fresh, woody) as the main aroma-active compounds. In addition to α-pinene and 1,8 cineole, the unique aroma of MOJ was dominantly contributed by caryophyllene, possessing a woody, sweet, and spicy aroma. The strong floral odor of linalool and nerolidol, the aroma-active compounds of BEL, generated distinct sensory characteristics in comparison to the reference, PBR.

Wine place research

Purpose Place is an important aspect of wine quality, contributing both distinct sensory characteristics and symbolic significance to the consumer’s experience, particularly in premium wine markets. The concepts of provenance and terroir, and the processes they describe, communicate meaning and significance along the value chain from wine production to consumption. This paper aims to clarify how these concepts are defined, how they contribute to premium wine value chains and how a greater understanding of these concepts by wine science researchers, and other actors, can enhance consumer value. Design/methodology/approach To address these aims, a conceptual framework is developed, which outlines the conditions needed to fulfil the wine/place experience through the value chain. This framework resulted from discussions within a team of researchers currently undertaking a large project into place distinctiveness in Pinot Noir wines in Australia. The refinement and exploration of the concept is grounded in a multidisciplinary literature review. Findings Through application of the framework, wine science researchers are advised to develop a knowledge co-production approach with other actors in the value chain. Doing so enables all actors to use evidence-based storytelling to enhance the role that place has in premium wine value and consumer experience. Originality/value Overall, this paper contributes to the conversation surrounding the value of terroir and provenance, particularly as they relate to premium wine in New World wine regions. The innovative framework is applicable for both business and wine science researchers, especially those with decision-making responsibility and associated with wine science research institutions, funding bodies, industry partnerships and consortia.

Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii.

This study aims to investigate alterations in volatile compounds and chemical components that may affect the sensory properties of Cynanchi wilfordii roasted at 120 °C and 180 °C for various durations of time (0 to 4 min). For volatile compound profiles, tridecane, tetradecane, and ethyl hexyl ether were detected as major compounds of the sample without roasting. As the roasting temperature increased, the types of volatile compounds increased, whereas the content decreased with an increase in heterocyclic compound generation. The sample roasted at 120 °C for 1 min showed a notably different profile pattern from the other roasted samples. For the sniffing test performed by trained panelists using gas chromatography olfactometry, naphthalene and nonanal, which induce spicy and raw C. wilfordii, respectively, were perceived most intensely throughout all the samples. In the electronic tongue analysis, the sample roasting at 180 °C showed an increased and decreased pattern in umami taste and saltiness, respectively, with increased roasting time. Electronic tongue analysis results showed that the sample roasted at 180 °C for 4 min would have the best sensory preference. Along with the volatile compound profiles, the sample roasted at 120 °C for 1 min had more sourness than the other samples, and would potentially have distinctive sensory characteristics. This study should provide baseline data on variations in the sensory properties and industrial applications of C. wilfordii upon roasting. PRACTICAL APPLICATION: Various applications of food ingredients through changes in sensory characteristics by roasting will provide consumers more options for food selections. Accordingly, this study will be utilized by (1) individuals and food companies who are interested in functional foods, (2) individuals and food industries that seek optimum roasting conditions for proper sensory characteristics of foods, and (3) farmers and crop producers who seek for utilization the applications of Cynanchi wilfordii as a food ingredient.