English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In order to estimate the bitterness intensity of citrus products we applied an adaptative sensory evaluation method, using  naringin as the reference for bitterness. Twenty-five untrained subjects participated in this study. Firstly they tasted and  positioned 2 naringin references on an unstructured relative-to-reference scaling to define their own bitterness scales.  They then evaluated the bitterness intensity of 2 types of bitter orange products (3 distillates and 2 cold-pressed essen-  tial oils of bitter orange peels) according to their own perceptions on their own scales. We observed that 2 types of scale  use could be distinguished that might be related to subjects’ sensitivity or/and consumption habits to bitterness. As a  result, we observed a significant difference in bitterness intensity between the crude cold-pressed essential oil and the  debittered one of bitter orange, whereas there was no significant difference between the 3 distillates. This approach  makes it possible to take inter-individual differences in subjects’ sensitivity into account. It also provides a way to very  simply rate bitterness intensity with subjects who have received no prior training in sensory evaluation

Evaluation of Bitterness Intensity of Citrus Products by an Untrained Panel Using Relative-to-Reference Rating